Vita and I have been craving hearty, comfort foods lately and while we were watching Guy Fieri on Food Network Saturday morning, we caught this recipe. This is the perfect pairing for our Chicken Jägerschnitzel and it turned out amazing.
Ingredients:

1/2 cup cold water
1 3/4 cups flour, plus extra for kneading
2 eggs
1 teaspoon salt
3 quarts low sodium chicken stock
3 tablespoons butter
1 teaspoon minced garlic
2 teaspoons fresh chopped flat-leaf parsley
2 tablespoons finely grated Parmesan, plus extra for garnish
Salt and pepper to taste

Preparation:
1. In a medium bowl, combine water, flour, eggs and salt …

Yesterday Vita and I made spätzle and chicken jägerschnitzel. The cooking of the spätzle required 3 quarts of chicken stock and rather than let all that wonderful stock go to waste, I made a VERY slow cooked chicken noodle soup for Souper Sunday.

I recently downloaded a new iPhone app called Lose It, to track my daily calorie intake. And what I’ve noticed, is that while the meals I make are reasonably nutritionally balanced, I’m killing myself with snacking later because I don’t always feel full when we’re done. So, to combat that, Vita and I are making some really hearty meals, including these awesome stuffed peppers.

They’re easy to make, albeit a tad time consuming. Since you’re getting a whole bell pepper, you’re getting a lot of veggies, and the ground chicken with …