Here’s my January wrap up of what I read – it was a great month of reading!

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Another year, another Goodreads challenge met. I started using Goodreads several years ago and I truly believe it has encouraged me read more. I love having a place dedicated to books and reading and keeping it all organized in a sense – and seeing what my friends are reading as well. Joining the yearly Goodreads challenge always motivates me to read more. This is definitely the most I’ve ever read! Reading relaxes me and takes me places – sounds hokey, I know, but I swear it’s true.

Every time I post what I’m reading on social media (Instagram specifically) I get comments from friends wanting to read more. My advice is always to just pick up a book and start. I know from personal experience that having my phone nearby keeps me from reading so I really make an effort to put it somewhere I can’t reach when I am sitting with a book to avoid the distraction. It really helps.

For 2018, I set my reading goal at 45 books. I achieved that goal, barely. I read my 45th book just last week and it ended up being one of my favorites this year (A Place For Us, see below). I love sharing book posts like this with you, mostly because I know I personally love to read book posts like this.

Please leave a note in the comments and share what you’ve read and loved, I love hearing from you!

Books I Read in 2018:

(Each link below will bring you to Amazon – affiliate link – where you will find a summary and option to purchase. Or find them on my 2018 bookshelf here on Goodreads where you can see ratings and add them to your To Read bookshelf. I’ve also starred ** the books I enjoyed and recommend!)

Eleanor Oliphant Is Completely Fine | The Child Finder | The Lying Game ** | In A Dark, Dark Wood | Seven Days Of Us | Little Fires Everywhere ** | Watch Me Disappear | The Good Daughter |                           The Great  Alone **

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The post What I Read In 2018 and My Favorites appeared first on Aggie's Kitchen.

There are affiliate links in this post – see my disclosure policy.

It’s a good day when I make a soup that everyone in my family will eat (not counting my youngest – we aren’t there yet with him). This Tomato-Spinach Tortellini Soup from the new Skinnytaste One & Done Cookbook (affiliate link) comes together quickly and easily in the Instant Pot (or any pressure cooker) and has been requested several times by my daughter since we first had it. (If you don’t have a pressure cooker, there are stove-top cooking instructions included in the recipe below as well.)

I wish I could say we are in soup weather season here in Florida – we’re not. But, for me, soup is always in season. Lately I’ve been craving soup more than ever, mostly because it’s easy to heat up for lunch or dinner throughout the week making meals a little easier.

Skinnytaste One & Done Cookbook

This latest Skinnytaste cookbook released at the right time for me – I am trying to get reacquainted with my Instant Pot after not using it for a long time. So there are a few recipes in Gina’s cookbook specifically for the Instant Pot that I want to try like the Unstuffed Cabbage Bowls and Turkey Cheeseburger Soup.

TheSkinnytaste One & Done Cookbook (affiliate link) isn’t just for the Instant Pot. The book’s theme revolves around cooking in one vessel, whether it be a pressure cooker, slow cooker, air fryer, sheet pan, skillet or Dutch Oven. Genius, right? I love it.

A few recipes from One & Done that I know my family will love are Giant Turkey Meatball Parmesan, Shepherd’s Pie Stew and Weeknight Chicken Souvlaki. My friend Brittany who also has the cookbook recently tried Mom’s Skillet Chicken Pot Pie and loved it – that is on my list too!

Because I love sharing new cookbooks with you, I’m giving away a copy of the new Skinnytaste One & Done cookbook along with a $50 gift Amazon gift card (see below) to put towards purchasing a new cooking vessel like the ones in the cookbook. I recently purchased new sheet pans and it made me happy. Sometimes new kitchen items are just what we need to get cooking.

Some of my favorite cooking tools are:

You can find all these kitchen tools on Amazon (affiliate links below, if purchased through these links I make small earnings that do not cost you more).

Slow Cooker (this one from Crock-Pot with stove-top browning has been a game changer for me)

Sheet Pans

Instant Pot

Toaster Oven

Blender (I’m a big Blendtec fan, I’ve had a refurbished one for 6 years strong)

Nonstick Skillets

Dutch Oven (it’s an investment but so worth it – it’s my favorite pot)

Covered Braiser (another investment, but I love it so much)

Giveaway:

Thank you to Skinnytaste for providing a cookbook for the giveaway. The Amazon gift card is sponsored by Aggie’s Kitchen. Good Luck and thank you for entering below.

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Skinnytaste cookbook recipes I’ve reviewed in the past:

Spaghetti Squash with Turkey Bolognese from The Skinnytaste Cookbook (affiliate link)

Zoodles with Shrimp and Feta from Skinnytaste Fast and Slow (affiliate link)

What’s in Tomato Spinach Tortellini Soup?

All you need to make this tortellini soup is:

• butter
• chopped celery, carrots and onion
• reduced-sodium vegetable broth
• 2% milk
• crushed tomatoes
• fresh basil
• bay leaves
• three-cheese fresh tortellini
• Pecorino Romano cheese
• kosher salt and ground pepper
• baby spinach

How do you make Tomato Spinach Tortellini Soup in the Instant Pot?

1. Press the saute button on an electric pressure cooker. Add the butter when it has melted, add the celery, carrot and onion. Cook, stirring until tender, 5 to 6 minutes. Add the broth, milk, tomatoes, basil and bay leaves.
2. Seal and cook on high pressure for 20 minutes, until the vegetables are tender. Quick or natural release, then open when the pressure subsides. Discard the bay leaves and puree the soup right in the pot with an immersion blender until smooth (or in a regular blender, in batches).
3. Press the saute button and bring the soup back to a boil. Stir in the tortellini, 1/3 cup of the pecorino, the salt and pepper to taste. Cook according to the pasta package directions, adding the spinach at the last minute. To serve, ladle into 8 bowls and top with pecorino, if desired.

How do you make Tomato Spinach Tortellini Soup on the stove-top?

1. To make this in a large pot or Dutch oven, saute over medium-high heat in step 1. Add 1/4 cup water with the broth. Bring to a boil, then cook, covered, on low heat and double the cook time.
2. Add the tortellini at the end, cooking according to package directions.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews

Tomato-Spinach Tortellini Soup

• Author: Gina Homolka, Skinnytaste One & Done
• Prep Time: 5 minutes
• Cook Time: 40minutes
• Total Time: 45 minutes
• Yield: 8 servings
• Category: Soup
• Method: Instant Pot
• Cuisine: Italian

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This Tomato-Spinach Tortellini Soup is hearty, yet light. It’s the perfect soup to dig into on a cool winter night or weekend.

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Ingredients

• 1 1/2 tablespoons unsalted butter
• 1 cup finely chopped celery
• 1 cup finely chopped carrot
• 1 cup finely chopped onion
• 4 cups reduced-sodium vegetable broth
• 1 1/2 cups 2% milk
• 1 (28 ounce) can crushed tomatoes
• 1/4 cup chopped fresh basil
• 2 bay leaves
• 1 (9 ounce) package three-cheese fresh tortellini
• 1/3 cup freshly grated Pecorino Romano cheese
• 1/2 teaspoon kosher salt
• freshly ground pepper
• 4 cups (about 2 1/2 ounces) baby spinach

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Instructions

1. Press the saute button on an electric pressure cooker. Add the butter when it has melted, add the celery, carrot and onion. Cook, stirring until tender, 5 to 6 minutes. Add the broth, milk, tomatoes, basil and bay leaves.
2. Seal and cook on high pressure for 20 minutes, until the vegetables are tender. Quick or natural release, then open when the pressure subsides. Discard the bay leaves and puree the soup right in the pot with an immersion blender until smooth (or in a regular blender, in batches).
3. Press the saute button and bring the soup back to a boil. Stir in the tortellini, 1/3 cup of the pecorino, the salt and pepper to taste. Cook according to the pasta package directions, adding the spinach at the last minute. To serve, ladle into 8 bowls and top with pecorino, if desired.

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Notes

To make this in a large pot or Dutch oven, saute over medium-high heat in step 1. Add 1/4 cup water with the broth. Bring to a boil, then cook, covered, on low heat and double the cook time. Add the tortellini at the end, cooking according to package directions.

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Nutrition

• Serving Size: 1 1/2 cups
• Calories: 222
• Fat: 7g
• Saturated Fat: 3.5g
• Carbohydrates: 29g
• Fiber: 3g
• Protein: 11g

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For the last couple of months, I’ve been doing a great job of not only planning out dinners each week, but also going through my beloved cookbook collection to try out new recipes. I have quite a few favorite go-to cookbooks, two of them from my friend Mary of Barefeet In The Kitchen blog. Her style of cooking is my style of cooking – simple and perfect for our busy family.

I shared with you Mary’s Cheesy Southwest Beef & Potato Skillet from her first cookbook a couple of years ago and let me tell you, this dish is requested OFTEN in my house. My kids love it and have nicknamed it “cheeseburger on a plate”, I’m thinking the beef, cheese and potatoes have something to do with that. I’ll take it.

Mary’s most recent cookbook The Weekday Lunches & Breakfasts Cookbook is just as awesome as her first one. She writes her recipes so well, with clear and easy instructions that her young sons can follow and cook from. I love how she involves her family in the kitchen (if you follow her on Instagram you can catch glimpses of her sweet family).

This Asian Chicken and Broccoli Stir Fry is the first I tried from her new cookbook and it’s one I know I’ll be making again. Seriously, so simple and comes together in under 30 minutes – my family loved it. I cooked it for dinner but it would be absolutely perfect if you are looking for something to meal prep for lunches throughout your week.

How do you make healthy chicken and broccoli stir fry?

1. Heat large stainless steel skillet over medium-high heat. Add 1/2 tablespoon of oil, and let it warm for a few seconds. Add the onion strips and let them cook for 2 minutes. Add the garlic and stir. Push the garlic and onion to the outside of the pan.
2. Pour the remaining oil in the center of the skillet. Add the chicken. Spread across the skillet and sprinkle with cornstarch. Cook without stirring for 2 minutes, until browned, and then use a sturdy metal spatula to lift and flip each piece of chicken. Cook for 1 minute.
3. While the chicken is cooking, stir together the soy sauce, honey and chili paste. Add the sauce to the skillet and stir to combine.
4. Add the broccoli on top of the other ingredients and cover with lid. Cook for 2 minutes. The broccoli should be bright green and barely softened. Remove the lid and stir, scraping up any bits of sauce or meat from the bottom of the skillet. Simmer 1 minute to thicken the sauce, stirring frequently. Serve on its own or over rice, if desired.

All you need for this healthy chicken and broccoli stir fry is a skillet and a few ingredients – you can’t beat that!

I also cooked up her Slow Cooker Green Chile Pulled Pork last week which was great for quick quesadillas or rice bowls. There are so many recipes I have marked to try including her Slow Cooker Nutty Coconut Granola and Taco Rice (all pictured in collage below).

In addition to sharing Mary’s healthy chicken and broccoli stir fry recipe, we are giving away a copy of her newest cookbook, The Weekday Lunches & Breakfast Cookbook, as well as a bonus copy of her first cookbook, The Weeknight Dinner Cookbook. These are two cookbooks I feel will be a wonderful addition to anyone’s kitchen – especially busy families like mine and hers. These cookbooks are true gems! See directly below to enter giveaway. Recipe follows.

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 3 reviews

Asian Chicken and Broccoli Stir Fry

• Author: Mary Younkin | The Weekday Lunches & Breakfasts Cookbook
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4-5 servings
• Category: Dinner
• Method: Skillet
• Cuisine: Asian

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Quick, easy and healthy! This Asian Chicken and Broccoli Stir Fry from The Weekday Lunches & Breakfasts Cookbook is a great addition to your weekday lunch or dinner rotation.

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Ingredients

• 1 1/2 tablespoons light flavored oil or refined coconut oil, divided
• 1 medium onion, sliced thin
• 4 garlic cloves, minced
• 1 1/2 lbs boneless skinless chicken thighs, cut into 2-inch pieces
• 1 1/2 teaspoons cornstarch
• 1/3 cup low-sodium soy sauce
• 2 tablespoons honey
• 1 tablespoon chili paste
• 3 cups bite-size broccoli florets
• Cooked rice for serving (optional)

Cook Mode Prevent your screen from going dark

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Instructions

1. Heat large stainless steel skillet over medium-high heat. Add 1/2 tablespoon of oil, and let it warm for a few seconds. Add the onion strips and let them cook for 2 minutes. Add the garlic and stir. Push the garlic and onion to the outside of the pan.
2. Pour the remaining oil in the center of the skillet. Add the chicken. Spread across the skillet and sprinkle with cornstarch. Cook without stirring for 2 minutes, until browned, and then use a sturdy metal spatula to lift and flip each piece of chicken. Cook for 1 minute.
3. While the chicken is cooking, stir together the soy sauce, honey and chili paste. Add the sauce to the skillet and stir to combine.
4. Add the broccoli on top of the other ingredients and cover with lid. Cook for 2 minutes. The broccoli should be bright green and barely softened. Remove the lid and stir, scraping up any bits of sauce or meat from the bottom of the skillet. Simmer 1 minute to thicken the sauce, stirring frequently. Serve on its own or over rice, if desired.

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Notes

Great for meal prep: Store this in an airtight container for up to 3 days. Reheat in the microwave or on the stove. This can be stored in one large container or portioned into individual servings for storage and reheating.

Note: Boneless skinless chicken breasts can be used in place of thighs in this recipe (I used chicken breast because it’s what I had in freezer). However, breasts will cook faster, so take care not to overcook.

Looking for more skillet meals that are great for make-ahead lunches or dinners? Check these out:

Skillet Italian Sausage and Peppers

Skillet Lemon Pepper Chicken with Artichokes, Mushrooms and Asparagus

Southwest Chicken Skillet

Sweet Potato Skillet Tex Mex Style

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You all know I love reading, but I also love sharing what I’m reading with you! If you’re reading something you love, drop me a note in the comments section. I’m always looking for my next book.

Check out more book lists I’ve posted here.

Here’s what I read in February:

In A Dark, Dark Wood by Ruth Ware

I picked this book up at the used book store at my local library (for $1!) not realizing it was from the same author as The Woman in Cabin 10 which I read and enjoyed last year.

Nora receives an unexpected invitation to an old friend’s hen (bachelorette party) whom she hasn’t seen or spoken to in 10 years. She makes the decision to attend the celebratory weekend away and ends up heavily involved in what turns into a twisted, psychological thriller.

You can read more about and buy In a Dark, Dark Wood on Amazon here or add it to your to-read shelf on Goodreads, here.

Seven Days of Us by Francesca Hornak

The Birch family is spending their first Christmas together in years, but this holiday comes with a catch – their oldest daughter is returning home from treating an epidemic in another country and is required to stay in quarantine for one week, so her family is too by default. It seems that each family member is carrying their own secrets into quarantine, which makes this week long living situation all the more interesting.

You can read more about and buy Seven Days of Us here on Amazon or add it to your to-read shelf on Goodreads, here.

Little Fires Everywhere by Celeste Ng

I read Everything I Never Told You a couple of years ago by the same author and really enjoyed her storytelling. Little Fires Everywhere unfolds in a affluent suburb called Shaker Heights where everything seems a little too planned and perfect. You will get to know the Richardson family – a mom, dad and 4 kids – and their new tenants, a single mom, Mia and her daughter Pearl. Mia and Pearl’s arrival and instant relationship with the Richardson family shakes things up for everyone, especially when Mrs. Richardson becomes obsessed with Mia’s mysterious past.

I listened this this book on audio and enjoyed the narration of it. Also, this book was one of Reese Witherspoon’s picks last year (if you don’t follow her book club on Instagram, you must) and she just made this announcement about turning it into a series this week!

You can read more about and buy Little Fires Everywhere on Amazon here or add it to your to-read shelf on Goodreads, here.

The post What I Read: February appeared first on Aggie's Kitchen.

My goal for 2017 was my biggest one yet – 40 books. I am happy to report I made goal and surpassed it by officially reading 48 books in 2017, woo hoo!

I get my reading in mostly from books from the library but I’m always listening to an audiobook as well. I find I love listening to autobiographies or memoirs on audio, especially when they are narrated by the author. I try to listen in the car, as well as when I’m killing time at my kids’ practices. But nothing makes me happier than coming home from my weekly trip from the library with a stack.

Find all of my book lists and recs in my Book section on the blog.

Here are the books I’ve read this year, followed by my favorites:

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I am desperately trying to change up the easy weeknight dinner game these last few weeks. I’m looking through cookbooks and magazines for ideas and something new to try. My friend Robyn of the popular blog Add A Pinch just released her new cookbook and it couldn’t have arrived at my doorstep at a better time.

Robyn is one of those friends I’ve known since my very early days of blogging, yet have never met in person. I think we have to change that this year Robyn!!! Her cookbook, the Add A Pinch Cookbook is one of the most beautiful cookbooks I’ve seen, filled with gorgeous photos of recipes that have a Southern flair using fresh, seasonal ingredients. I’m all about those fresh seasonal ingredients, as you know.

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Books I’ve Read:

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Friends, what you are looking at has been my lunch/dinner for 3 days last week. I think it’s safe to say that I’m completely hooked on these Pizza Stuffed Mushrooms and the best part? They literally take like 15 minutes to make.

This recipe for Pizza Stuffed Mushrooms was created by Katie of Mom to Mom Nutrition and can be found in the Healthy Family Classics cookbook from my dear friends Produce For Kids. The cookbook is filled with healthy, simple recipes that you’ll enjoy making for and with your family. Not only is it a great cookbook to have in your collection, but you can feel good knowing that 100% of the proceeds from this cookbook go towards helping end child hunger in our nation through Feeding America‘s children’s programs. Produce for Kids is generously providing 3 copies of the cookbook for me to give away today to 3 lucky readers – see below the recipe for details.
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It’s been an interesting month of reading. I’ve been slow at it, most of my books have felt a bit “heavy” lately. I finished up Little Mercies on audio from last month, I liked it, but paired up with Pretty Baby was a bit too much I think. Both good books though!

One thing I am really excited about right now and wanted to share with you is Hoopla. Do you know about it? It was a suggestion from Debbi (who I’ve known through this blog for many years now!) and I am so happy she mentioned it. I downloaded the app, put in my library card number and I officially now have access to check out sooo many digital books and audiobooks at my fingertips (for free!). This is very exciting to me. I don’t normally read e-books but it’s definitely nice to have, especially for audiobooks (I do like reading parenting/self help/spiritual books digitally). There’s music and movies too. I’m still digging around but so far I’ve checked out a parenting book, a cookbook and am currently listening to an audiobook. You can check out 6 titles a month per library card. My kids are using it on our family iPad too, my daughter loved listening to a couple of books on over Spring Break. Friends, get Hoopla! (Can you tell I’m excited?)

Ok, here’s what I’ve read this month:

Pretty Baby by Mary Kubica – I enjoyed reading this one, but like I mentioned earlier – the subject matter paired up with Little Mercies (a good read too!) was a little heavy to be reading both at same time. The description from Amazon:

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