Easy Dinner and Dessert Tutorial

Brand new week, with new beginnings, Reader-Friends!

I’m officially back in my college town and starting school (education classes free, woop woop!) tomorrow morning! Even though it’s Monday, I have to do a little back tracking to the weekend for today’s post. I want to share a new go-to meal I made for my mama and Jon Friday night in my hometown.

So what’s on the menu? Tomato basil chicken pasta and individual Oreo cheesecakes! As most anything I’m experimenting with in the kitchen these days, these little delicacies were inspired by Pinterest photos.

Here are the originals:

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Click the links below each photo for the original recipes. Below are my personal adaptations from Friday night.

Here’s what you need for the pasta dish (note that the ingredient list below is good for 2 or 3 servings, but you should double or triple the ingredients if you’re serving more than two):

12 oz. of noodles (your choice-Angel Hair is pictured below)

4 large tomatoes

4 boneless skinless chicken tenderloins or breasts

3 TBS of olive oil

1 cup of  an Italian blend of cheeses

2 cloves of minced garlic (I used powder-estimated based on our personal tastes)

1/4 teaspoon of crushed red pepper

3/4 cup of fresh basil leaves (I used 1/4 cup of shredded basil)

Here’s how I did it:

The chicken isn’t apart of the original recipe, but I was well informed by my manly-man man that he wasn’t going to eat any kind of vegetarian dish. #MEEEEEEAAAAT! Unless you are a vegan, I would definitely recommend the chicken. It adds more texture and flavor!

Marinate tenderloins in Italian dressing for a few hours (the longer the better). Chop and sear in a pan or skillet (I used a little olive oil spray in the pan).

Slice large tomatoes and place on greased cookie sheet (these are off the vine, but I have a hunch that Romano tomatoes would taste amazing in this dish). Salt and pepper the slices.

Start boiling pasta. I used my favorite noodle-Angel Hair, but spaghetti would be fine, depends on your preference.

Top tomatoes generously with an Italian blend of shredded cheese and broil them in the oven for about 3 to 5 minutes- until they have golden spots and are bubbly.

Heat olive oil, garlic, crushed red pepper, and basil in sauce pan “until fragrant.”

Drain pasta. Toss pasta, chicken, and sauce together.

Put the pasta on a plate and place as many tomatoes as you would like on top: Viola!

A Caesar salad and garlic bread are yummy compliments to this dish.

Now on to dessert.

My inspiration pin is a baked version, made from scratch. I was feeling lazy at this point, so I went for the same, yet quicker concept.

Here’s what you need for the “lazy-gal” version:

Cupcake liners

1 pack of Oreos

1 gallon size zip lock bag

Hammer or food processor

Box mix of cheesecake filling

Milk (usually that’s all you need for the box mix)

Line cup cake pan with paper or aluminum liners.

Place about 1 and 1/4 of Oreo package rows into a gallon zip-lock bag. Crush the cookies with a hammer (you could use a processor for more of a fine dust, but like I said I was feeling lazy).

Empty cookie crumbs into bottom of liners and press down with fingertips in order to make a flatter base.

Mix up cheesecake filling according to box directions (We can’t always be Martha!)

Pour filling in the cups and sprinkle any remaining cookie crumbs on top.

Refrigerate for at least an hour.

Nom!

Let me know if you try either or both of these out!

P.s. You have a little drool on your chin! Marvelous Monday to ya!