I'm all about easy when it comes to dinner, but I also want something that tastes good and is relatively healthy. Perhaps tonight's dinner could be a little healthier, but all in all it's not that bad in the grand scheme of things.

My Mom just loves to buy me expensive sauces from Williams-Sonoma that there is no way in hell I would buy myself. So what did I get for Christmas? A Jar of Yankee Pot Roast Braising Sauce that cost a cool $16.00 +tax. Thanks Mom, that could have paid for nearly four family meals at home... but it's the thought that counts!

The best part about this sauce is the fact that I can jam everything in my slow cooker or my Pampered Chef Deep Covered Baker and dinner is essentially on auto-pilot for a few hours while I work away (or in the case of today, blog away because of some unforeseen problems with the State's Database that I need to access in order to work).

So tonight's dinner was easy, and in the grand scheme of things didn't cost me much money (considering I didn't have to buy the sauce). I am pretty sure though that there are PLENTY of options if you would like to purchase a sauce at your local grocer, and I'm sure that they cost nowhere near $16.00/jar! I purchased a Chuck Roast from Fresh&Easy for $5.00, and pan seared with Olive Oil and Salt&Pepper until browned on both sides. Once seared, I put the roast in to my Deep Covered Baker. On top of the roast I put 8 yellow potatoes, quartered4 medium carrots, cut in to 1-inch slices, and 1/2 diced yellow onion. Then I poured the sauce over everything, put the cover on the baker, and popped it in the oven at 325 degrees.

In about 2 1/2 hours I am expecting that my house will be filled with the aroma of the perfect winter meal, and it will be ready to serve when I return from picking Hayden up from Daycare (which just so happens to be when Daddy gets home as well). I'll most likely serve this all with buttered Whole-Wheat noodles for a complete meal.

We definitely don't eat like this every night, but I'm certainly in the mood for some comfort food with all of this cold weather and stress in my life! And it's nice to know that I didn't have to work all that hard for my family to eat a yummy meal tonight.

I was not paid, nor have I ever been paid to write a review about any products from the Williams-Sonoma line. I did not receive any compensation of free product to write this post. The item in review was gifted to me from a family member, and the expressed opinion is that of my own.

I know that I am not alone when I say this about my lovely three year old son. But, as adorable as he is, I absolutely dread dinner time with him.

Every night at dinner he gives us a hard time about eating. He'll tell us he is hungry and wants to eat dinner, and then as he's sitting at the table will hardly touch it. Then, dinner becomes a war. We've sent him to bed without dinner if he doesn't eat within a certain time frame, we've let him take his sweet ass time with the result of him seldom eating... nothing works!

We do not have this problem with any other meal of the day, which is what really annoys me! I try my absolute best to not let his behavior to appear to bother me (he's a smart little one though, that Hayden), and we always follow through with any threats that we make regarding going to bed, taking away his food, etc. Ultimately it seems as he doesn't care.

About once a week he'll eat dinner without a fight, but the other 6 days of the week we have to result in parental warfare to get the food in his tummy. We know he's hungry, and at the same time we are not the type of parents that would make him finish every bite of food on his plate. Knowing what we know about Hayden though he'd wake up in the middle of the night hungry for a snack, which is absolutely not acceptable! Eat your darn food my dear! And, of course... he always "magically" has room for yogurt, crackers, a banana, or any other food items other than his dinner.

I know that this is normal, and is likely just a phase that will pass (sooner than later, I hope). But man oh man... does anyone have any other tips for us? Dinner has turned in to our desperation hour. All we want is a peaceful family dinner!

This year I'm not sure what I'm doing on Christmas Eve or Christmas Day, and honestly... I'm cool with it! I do have plans, however, to have my parents and my In-Laws over for dinner on the 28th for a Holiday Dinner. Why the 28th? My In-Laws live in Mammoth and they always stay up on the Mountain until a day or two after Christmas... so the 28th is when they'll be available for dinner. And heck, why not invite my parents over as well since I've already got one set coming!

I love to cook. Heck, if I had the time I would probably go to Culinary School just for fun (that also requires money though... so it's not happening). It seems like every year when it's time to figure out what to make for a Holiday Dinner my go-to source is Bon Appetit magazine, or in the case of this year their website. I really need to renew that subscription...

After gazing over all of the yummy options for this year's dinner, I found a menu entitled "Holiday Dinner for 8." How perfect! There will be 8 of us (if you include my small children), so I figured I'd give the selection a browse.

This menu consists of a Roasted Salt- and Spice-Packed Pork Loin Roast, Fresh Herb, Grapefruit, and Fennel Salad, Yams with Crispy Skins and Brown-Butter Vinaigrette, Roasted Onions with Gruyere Croutons, and a Roasted Pear Tarte Tatin with Brown Sugar-Balsamic Swirl Ice Cream. Out of the selections I'm not really feeling the Fennel Salad, so I will just offer a different salad selection in it's place. I forgot to mention that the appetizer selection for the menu was pickled shrimp. Definitely will not be serving that, but I found some additional yummies to serve instead. I haven't decided if I will go with the Mini Zucchini and Goat Cheese Tarts or the Ricotta, Fig and Onion Bruschetta (tomato free, of course!).

Cooking a holiday meal excites me. I don't really see it as being a stressful situation, especially since much of this stuff can be prepped well in advance and then popped in the oven when needed. And who knows, maybe I'll even break out the China for this meal!

If you are looking for Holiday Cooking ideas, and even VERY helpful tips pick up a copy of Bon Appetit Magazine or visit their website at http://www.bonappetit.com .

I have a knack for making recipes up as I create dinners for my family. Most are motivated by me desperately trying to make good tasting healthy food so my children and husband aren't begging for Macaroni and Cheese.

I'm a vegetable lover, and a lover of all things healthy. My children are a bit selective when it comes to healthy foods (which child isn't), and my husband is just downright horrible in the health department.

So, you can imagine my surprise when everyone liked last night's dinner... that I made up on the fly. Of course, I will be modifying this recipe in the future to try it a few different ways but I figured it would be a great addition to anyone's repertoire for evening eats.

Pasta Shells with Tomatoes, Carrots and Chicken
(serves 1 large adult, 1 smallish adult, and two toddlers very well)

1/2 box Barilla Whole Wheat Pasta Shells, cooked Al Dente
2 boneless/skinless chicken breasts, cut in to 1/2 inch cubes
2 cloves of garlic, minced finely or pressed
1 large carrot, grated
1 14-oz can of petite diced tomatoes (I like Hunts) OR 2 cups freshly seeded and diced tomatoes
1/4 Onion, diced (I think brown/sweeter onion works best)
1 1/2 tsp dried Italian Seasoning, divided
1/2 tsp sea salt, divided
1 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional, gives it a nice kick)
1 1/2 cups chicken broth (I prefer reduced sodium)
1 tablespoon lemon juice
1/4 cup Parmesan cheese, grated

Spray a large saute pan with an olive oil spritzer or cooking spray like Pam. Over medium-high heat, add chicken, half of dried Italian Seasoning, half of salt, and the pepper. Cook chicken until browned slightly on the outside but not cooked completely through.

Add the tomatoes, carrot, red pepper and onion. Saute for 1 minute, and then add the chicken broth and lemon juice. Cover and reduce heat to medium-low for approximately 20-25 minutes. Add the additional salt and Italian Seasoning to taste. Once seasoned to your liking, add in cooked pasta shells to chicken and vegetables and mix until pasta is coated. Top with shredded Parmesan cheese... and dinner is ready!

I love to create healthy meals for my family, especially healthy meals that my family will eat. Perhaps this recipe will be something that your family will like, too.