Crock Pot Goodness

IMG_3033I LOVE recipes. I am not a chef that can just toss things together. I like knowing that if I follow steps, the dinner will taste good (well – most of the time!).

I put this together this week because I had some chicken breast in the fridge and wanted to use them before they went bad. I bought some pesto and had a can of diced tomatoes in the pantry – super easy, pretty quick and my kids LOVED it!

4 chicken breasts

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4 tbsp of pesto (This just needs to cover each chicken breast so you can use a little more or a little less pending the size of the chicken breast)

1 can of diced tomatoes (28oz is what I had on hand)

Place the chicken in the crock pot and put 1 tbsp of pesto on each chicken breast, then cover with the can of diced tomatoes. Cook on low for 6-8 hours or high for 3-4 hours.

Once you’ve cooked it – sprinkle a little bit of shredded mozzarella on top and then allow it to melt.

We shredded the chicken and served it with long grain, wild rice and green beans.

Update: We turned the above into tacos & then I made it for a second time. Instead of using the pesto I chose diced tomatoes with green chilies in them. Another quick and easy dinner! 

 

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Meal Plan: 1/3/16-1/9/16

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So for this week’s meal plan I went to Clean Eating Magazine’s website. They have some pre-planned meal plans, but regardless of the magazine or website, I can never find one that has a full week of meals I actually want to eat. So instead, I pick and choose meals I want to eat and that I think my family will enjoy. This week’s plan will have some that I know Lincoln will balk at…but I think I can win him over!

A few things to note:

I attempted Aldi. I LOVED the amount of organic products I could get and the prices I could get them at…con – I definitely got there AFTER everyone had picked through the items so there was not a ton of fresh produce available. Lesson learned. It did free up cash to purchase higher-quality items at Publix later that evening (I toyed at going to another Aldi, but since we went to the evening service I didn’t have a lot of time…so I opted for Publix instead).

Saffron – it’s expensive…I’ll let you know if I could see a difference in taste profile – I bought the strands and then used a stone grinder to grind the strands.

Some of the spices were hard to find in my Publix and at Aldi…my advice – play with what you have available. If you can find the right ones (and the price is right), grab them – if not, use what you have and see how it works!

Happy Cooking!

Lunch
Mediterranean Chicken Pitas with Roasted Red Peppers
*Update* This was SO easy to make and tasty too! I packed them for our lunches this week and Tim taste tested it, giving it 2 thumbs up:) I did by some spring mix to add to the pita to try and give a little more filling, but that’s just me.

Dinner
Three-Cheese Spaghetti Squash Casserole

Mexican Chicken Stuffed Peppers

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So good! A bit on the spicy side so I opted out on the jalepenos, but I did add in some mild chili peppers. The boys liked it…but were wary of the green bell peppers. Kellen DID like helping to stuff the peppers though! Tim thought it was delicious so we are packing up the remainders as lunches for the week!

**I had a lot of stuffing leftover from this meal because I didn’t have giant (or overstuffed) peppers – I added some Cote du Rhone wine (red) and added some veggie spaghetti and voila – another meal!**
Chicken Puttanesca

Meal Plan: 12/28/15 – 1/2/16

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Our New Year’s resolution (ok, mine) is to be consistent about cooking meals that our whole family can sit down and eat together AND to waste less food that I’ve purchased. We’ll see how well we do…I admit that I am more of a recipe-follower vs a creator of my own recipe person.

Breakfast (will be the same everyday):
Kids: cereal/milk
Adults: Superfood, nutrient-dense shake

Lunch:
Kids:
Peanut Butter Sandwich
Apple
Fruit Leather (*homemade)
Drink: Water

Adults:
Mediterranean Tuna Salad with Greek-Style Pita Chips

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*Update – My first attempt went well. Assembling was super easy, pretty much chop and toss. My pita pieces were super thin so some were super browned, but nothing burned. Next time I’ll watch them a little bit more closely. I used this Greek seasoning. I liked it, but Kellen (5), thought it was a bit spicy (there’s some heat on the finish)…it was the only available at my grocer. I’ll continue to use it for Tim and I, but for the kids I’ll keep looking.

Couscous Chicken Salad

Dinner
Chicken with Tomato, Basil & Feta, Orzo with Pine Nuts
Chicken with Shiitake Mushroom Sauce, Mashed Potatoes