What’s for dinner? One Pot Pasta and Ground Chicken.

Stuck for a dinner idea that the kids will eat and you’ll be able to whip up in about a half an hour?

This one-pot noodle and ground chicken dish will be devoured by all and definitely added to the weekly rotation!

Homemade One Pot Pasta and Ground Chicken


1 lb ground chicken, turkey or beef

1 cup onion, diced

1 tsp EACH paprika, parsley, oregano, garlic powder, salt

½ tsp chili powder

2 tsp tomato paste for extra umami = flavor (optional)

14oz can coconut milk (you can use 1-1/2 cups regular milk or almond if you prefer) 

2 cups beef broth

2-1/2 cups short pasta (rotini, penne, cavatappi, whole wheat/ grain or gluten-free work as well)

1 cup cheddar cheese (you can sub in dairy-free cheese as well)

1-2 tsp Worcestershire sauce


Preheat a 10″ skillet with a tight fitting lid over medium heat.

Add in your ground meat and diced onion, brown.

Add in all the spices and tomato paste if using.

Stir in the liquids and noodles.

Bring to a gentle simmer, cover, and turn the heat to low.

Simmer about 10-15 minutes until the noodles are tender and most of the liquid has been absorbed.

Remove from the heat, vent the lid, and let rest to absorb the remaining liquid for about 5 minutes.

Stir in the cheese and Worcestershire, taste, add more salt if necessary, enjoy!

*I totally forgot to add the cheese and Worcestershire, but it still tasted awesome!

What’s for dinner? Chicken and pasta.

Today we had a fantastic day!

Minnekhada Lake

The sun was shining-ish and it was quite warm. Nothing like the rest of Canada 😜

Hubby thought it would be a nice idea to take the kids out for a walk and enjoy the weather and nature. We ended up hiking a round one of our regional parks and popped into the lodge that we were married at.

Minnekhada Lodge

It was such a fantastic day, I couldn’t have asked for a better one!

We built up a huge appetite and of course, no one helped make suggestions for what we should have for dinner. I poked around in the fridge and cupboards to see what we had, then paid a visit to Pinterest and I came up with this:


Baked Turkey Meatballs with Spinach
Courtesy of Home Cooking Memories

2 tablespoons olive oil
1 large onion, finely chopped
2 garlic cloves, finely minced
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon dried thyme leaves
½ teaspoon dried oregano
¼ – ½ teaspoon crushed red pepper flakes (optional – adjust to your preference)
16 oz frozen chopped spinach (defrosted, drained, and squeezed to remove excess water)*
2 tablespoons Worcestershire sauce**
⅓ cup chicken broth
2½ lbs lean ground turkey***
¾ cup bread crumbs
2 large eggs

*I only had fresh spinach, so I steamed it and chopped it up.
**Hubby used up the Worcestershire in the Caesars that we enjoyed immensely the other day, so I used Maggi (a seasoning used for soups, kinda like soy sauce).
***I had ground chicken in the freezer, so this was the meat of choice.

Preheat oven to 400 degrees F. Prepare a large baking sheet by spraying with cooking spray. I actually line my baking sheet with foil and then spray with cooking spray.
In a frying pan on medium heat, heat olive oil until hot. Then add onion, garlic, salt, pepper, thyme, oregano, and red pepper flakes. Sauté until onion is tender (about 5-6 minutes total time).
Add spinach to pan and combine with onion mixture. Add Worcestershire sauce and chicken broth and mix well to combine. Cook until most of the liquid has cooked out (evaporated). I don’t have much liquid in my pan after I combine all these, but it will depend on how well you drained your spinach. Remove from heat and allow to cool to room temperature.
In a large bowl, combine the turkey, bread crumbs, and egg. Add cooled onion/spinach mixture to the meat. I do all of this step with my hands, but you can use a spoon if you prefer.
5. With your hands, create meatballs that are about 1 – 1½ inches in diameter and place them on the baking sheet. Leave a little bit of space between each meatball. When you are done shaping your meatballs, you will probably have about 40-42 meatballs from this recipe. Don’t need that many? Freeze them after baking or cut this recipe in half (but I say freeze them and then you’ve done the work only once and have a future meal).
Bake until your meatballs are cooked through with an internal temperature of 160 degrees F – which was about 20 minutes for my oven. Remove from oven and serve as desired.


Linguine with Lemon, Garlic and Thyme Mushrooms
Courtesy of Nigella Lawson on Food Network

8 ounces/4 cups finely sliced chestnut/ cremini mushrooms
1/3 cup extra-virgin olive oil
1 tablespoon Maldon/kosher salt or 1 1/2 teaspoons table salt
Small clove garlic, minced
1 lemon, zested and juiced
4 sprigs fresh thyme stripped to give 1 teaspoon leaves*
1 pound linguine**
1 bunch fresh parsley, leaves chopped, to give 1/2 cup
2 to 3 tablespoons freshly grated Parmesan, or to taste
Freshly ground black pepper

*I used 1tsp of dried thyme
**I used spaghetti

Slice the mushrooms finely, and put them into a large bowl with the oil, salt, minced garlic, lemon juice and zest, and gorgeously scented thyme leaves.

Cook the pasta according to the packet instructions and drain loosely retaining some water. Quickly put the pasta into the bowl with the mushroom mixture.

Toss everything together well, and then add the parsley, cheese and pepper before tossing again. Eat with joy in your heart.

*I prefer to cook the mushroom mixture, so I heated a wok and stir fried until the mushrooms were soft. Then tossed with the pasta and added the chopped parsley and grated Parmesan.


I peeled and chopped up some cucumber, seasoned it with salt and pepper and a generous amount of dried dill (you can use fresh as well) and mixed with a dollop of olive oil mayo.

Serve it all up and the whole clan ate every last bite!

Chicken and pasta

Where do you find inspiration for your meal ideas?