Momma knows the winter months do not offer the better prices on most vegetables, so how to add nutrition to a dinner but still have it affordable?

Momma Explains: Frozen vegetables have come a long way and the new options of organic frozen veggies are awesome. My children did not like vegetables so I had to find creative ways to incorporate them in a meal. This is still a family favorite, only now we can all have wine with it. I like a Marquis Phillips white such as Holly’s Blend.

Momma’s Pasta and Stir Fry: Start by heating up your pasta water and adding a good toss of salt. While the pasta water is heating, take a one pound bag of stir fry or Normandy blend vegetables. In a very large skillet , coat the bottom with olive oil so the oil is about 1/4 inch deep in the pan. Chop a small onion and saute in the oil, when the onion is opaque, add three minced garlic cloves and 4 tablespoons of butter, heat for a few minutes. Then add one can of chicken broth( about 14.5 ounces), and salt and pepper to taste. Sprinkle the sea salt and stir, then taste-without burning yourself-and add more salt as needed. I also put out a bowl of grated Romano cheese for people to bulk up the flavor. After you have cooked the vegetables in the broth and oil mix, making sure they still have some firmness, shut off the stove and cook your pound of pasta. When the pasta is cooked, drain it and toss into the skillet, if large enough, otherwise use a large bowl. Mix all your ingredients and serve. Don’t forget the Romano cheese.

Momma likes to have some meals that are quick but satisfying. You can start from scratch or use some prepared items such as a rotisserie chicken.
Momma Explains: Store prepared rotisserie chickens are packed with tender juices and flavors. They are the real thing, not processed, only you get the advantage of no prep time. So, Momma will often pick up a chicken and make some quick meals. If you do not want to buy a precooked chicken, then by all means, just cook the chicken breasts in advance. Pull the meat from the frame and use the recipe. This Alfredo sauce cooks up quickly so put your pasta water on first. Make sure that you have removed the chicken from the frame and cut or broken into chunks. Then start your pasta water, lots of salt remember. While your pasta water heats up, you may put together the Alfredo sauce.

Momma’s Chicken and Pasta Alfredo: While your pasta water is heating, take a large pot and add 1/2 stick of butter, melt the butter and add one quart of heavy whipping cream. Stir together the butter and cream, cooking on low heat. Add garlic powder, salt and pepper to taste. Go light on the salt until you add the Romano. Romano is salty and you do not want to over salt the dish. You can add more salt after you add the Romano, if it needs more. Let the sauce heat up and add one small bag of frozen peas. This will drop your temp so get it back up to a simmer by slowly increasing the heat. This happens quickly so stay by the stove and stir occasionally. As soon a s the mixture begins to boil or pop, add a cup of Romano grated cheese. Stir often and lower heat. The cheese will stick to the pan if you do not keep the sauce moving, add your chicken chunks and simmer on low just to allow the sauce to meld with the chicken. This whole process actually takes less than 30 minutes. When you have cooked your( one pound ) pasta al dente, dump the drained pasta into the pot and stir for a minute. Let it rest while you set the table and make a sald from iceberg lettuce. Just wash and quarter the lettuce. Leave in a big wedge and put your favorite dressing on top. Serve this with Simi Chardonnay.

Momma likes to have some meals that are quick but satisfying. You can start from scratch or use some prepared items such as a rotisserie chicken.
Momma Explains: Store prepared rotisserie chickens are packed with tender juices and flavors. They are the real thing, not processed, only you get the advantage of no prep time. So, Momma will often pick up a chicken and make some quick meals. If you do not want to buy a precooked chicken, then by all means, just cook the chicken breasts in advance. Pull the meat from the frame and use the recipe. This Alfredo sauce cooks up quickly so put your pasta water on first. Make sure that you have removed the chicken from the frame and cut or broken into chunks. Then start your pasta water, lots of salt remember. While your pasta water heats up, you may put together the Alfredo sauce.

Momma’s Chicken and Pasta Alfredo: While your pasta water is heating, take a large pot and add 1/2 stick of butter, melt the butter and add one quart of heavy whipping cream. Stir together the butter and cream, cooking on low heat. Add garlic powder, salt and pepper to taste. Go light on the salt until you add the Romano. Romano is salty and you do not want to over salt the dish. You can add more salt after you add the Romano, if it needs more. Let the sauce heat up and add one small bag of frozen peas. This will drop your temp so get it back up to a simmer by slowly increasing the heat. This happens quickly so stay by the stove and stir occasionally. As soon a s the mixture begins to boil or pop, add a cup of Romano grated cheese. Stir often and lower heat. The cheese will stick to the pan if you do not keep the sauce moving, add your chicken chunks and simmer on low just to allow the sauce to meld with the chicken. This whole process actually takes less than 30 minutes. When you have cooked your( one pound ) pasta al dente, dump the drained pasta into the pot and stir for a minute. Let it rest while you set the table and make a sald from iceberg lettuce. Just wash and quarter the lettuce. Leave in a big wedge and put your favorite dressing on top. Serve this with Simi Chardonnay.