Keeping teens entertained can be a challenge. When they were kids they were fairly easy to keep busy. Find a messy activity and they were perfectly happy. Let run around the yard and they eventually wear themselves out.

Teenagers are too cool for you, your ideas, and being stuck inside. But, that doesn’t stop them from complaining…A LOT…about how bored they are. We’ve done LEGO building, candle making, baking, modifying thrift store finds to create new clothes (this is not recommended unless you’re a talented seamstress and/or creative).

We all miss axe throwing, so we dragged out an old stand, put some wood on it, and threw knives and axes for awhile. While not the same as being in an axe throwing bar with your friends, it was a nice afternoon! My daughters were having so much fun they even let me teach them how to cook a new dish! Guys…our teenagers willingly spent an entire day, without complaining, in our company! If you have teens, you know what a big deal this was. So, might I suggest, from one lame parent to another, you set up a target in your backyard and throw some things at it and then push your luck by asking them to cook with you?!

Below you will find the recipe we used tonight. I’m now calling it “we didn’t argue today: chicken and fettuccine”. I really wanted to commemorate this day. The girls think the name is ridiculous. You can call it whatever you want. Enjoy!


1 lb box fettuccini noodles
2 tbsp olive oil
4 boneless, skinless chicken breasts
1/4 cup flour
One 14.5 oz can of chicken broth
2 tbsp minced garlic
2 cups halved grape tomatoes
1 tbs fresh basil
One bag baby spinach
1 cup heavy whipping cream
1/4 cup total seasoning, halved
1 tsp white pepper
1 tsp salt
Fresh grated Parmesan cheese


*Please note seasoning amounts are approximations. I sprinkle until “it feels right”; so you may need to adjust a bit for personal taste.*

Cook noodles according to package

While waiting for water to boil and noodles to cook, cut the chicken breast into cubes. Add cubes into the pan with olive oil. Season with 2 tbsp of Total Seasoning and cook until juices run clear; approximately 5
Min. Remove chicken from pan and set aside. Turn heat to med. and add garlic. Sauté for 1 min. Add cut tomato halves and spinach; heat until spinach is cooked down, stirring occasionally. Add 1/4 cup of flour and half the can of chicken broth to a bowl with a seal; shake vigorously until all flour is blended and there are no lumps. Add to pan along with the rest of the can of broth. Add in remaining Total Seasoning, white pepper, basil, and salt and whisk together. Slowly whisk heavy cream, a little at a time, mixture. Do not stop whisking; heavy cream will scorch and sour if not constantly moving. Continue whisking until mixture thickens; approximately 2-3 min. Remove from heat. Add chicken back into the pan. Remove noodles from heat, drain, and add to the large bowl. Pour chicken and sauce over noodles. Mix well. Plate portions and sprinkle with fresh grated Parmesan cheese to taste.

Best garlic bread:


French bread loaf
1/2 cup soft butter
1/8 cup of olive oil
2 tbsp minced garlic
1/4 cup parsley flakes

Preheat oven to 350 degrees. Cut French loaf in half, lengthwise. In bowl mix butter, olive oil, and fresh garlic. Spread mixture over each half of the loaf. Sprinkle parsley flakes over each loaf and add to oven. You can bake bread directly on oven racks or on a cookie tray. Bake for 10-15 min; depending on personal crispness taste. Remove, cut, and serve.

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