TERIYAKI CHICKEN CASSEROLE

TERIYAKI CHICKEN CASSEROLE

First off, I must say I have to give Carrian from the amazing food blog Oh Sweet Basil top notch credit for this fantastic recipe! If you are looking for an incredible, delicious and healthy meal to feed your family- this is it!
This Teriyaki Chicken Casserole is one you’ll love and even the kiddos too.

I think casseroles get a bad rap, and I can totally see why. Especially when they’re packed with a bunch of processed ingredients and cream-of-whatever soups everyone loves to hate. (I use them but not all the time.) For me though, I adore a good casserole. As a main or side dish. They’re comforting, yummy and usually pretty darn easy to whip up. I love that.

TERIYAKI CHICKEN CASSEROLE
TERIYAKI CHICKEN CASSEROLE

INGREDIENTS :

  • 3/4 cup low-sodium soy sauce
  • 1/2 cup water
  • 1/4 cup brown sugar
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon minced garlic
  • 2 Tablespoons cornstarch + 2 Tablespoons water
  • 2 small boneless skinless chicken breasts
  • 1 (12 oz.) bag stir-fry vegetables (Can be found in the produce section)
  • 3 cups cooked brown or white rice

INSTRUCTIONS :

  1. Preheat oven to 350° F. Spray a 9×13-inch baking pan with non-stick spray.
  2. Combine soy sauce, ½ cup water, brown sugar, ginger and garlic in a small saucepan and cover.
  3. Bring to a boil over medium heat. Remove lid and cook for one minute once boiling.
  4. Meanwhile, stir together the corn starch and 2 tablespoons of water in a separate dish until smooth.
  5. Once sauce is boiling, add mixture to the saucepan and stir to combine.
  6. Cook until the sauce starts to thicken then remove from heat.
  7. Place the chicken breasts in the prepared pan.
  8. Pour one cup of the sauce over top of chicken.
  9. Place chicken in oven and bake 35 minutes or until cooked through.
  10. Remove from oven and shred chicken in the dish using two forks.
  11. *Meanwhile, steam or cook the vegetables according to package directions.
  12. Add the cooked vegetables and rice to the casserole dish with the chicken.
  13. Add most of the remaining sauce, reserving a bit to drizzle over the top when serving.
  14. Gently toss everything together in the casserole dish until combined.
  15. Return to oven and cook 15 minutes. Remove from oven and let stand 5 minutes before serving.
  16. Drizzle each serving with remaining sauce. Enjoy!

You can find complete recipes of this TERIYAKI CHICKEN CASSEROLE in life-in-the-lofthouse.com

THAI CHICKEN SALAD WITH GINGER LIME DRESSING

THAI CHICKEN SALAD WITH GINGER LIME DRESSING

Today, I’ve got a Thai Chicken Salad with amazing texture and flavors, but first, let’s talk about Mommy Guilt.
Now that the craziness from back to school had faded into the new normal, one of my big goals is to start working out again.

I’ve mentioned many times that since becoming a Mom more than ten years ago, I struggle with keeping any consistency with working out. I start programs with great enthusiasm. (Usually, it is something meant for someone in better shape.) A few weeks into working out, I become stressed for time, and my workout is the first thing to go.
And as terrible as it sounds, I feel guilty when I work out because I always feel like I should be doing something else. Cleaning the house, playing with the kids, making a homemade meal, or working.

The other thing I have going on is that I have the attention span of a toddler. I don’t mind working out; I just get bored quickly. Even changing routines once a month has been a problem for me. But yet, I KNOW I have to do something. With my crazy thyroid and a stressful summer, I’ve managed to put on more weight than I’d like to admit. And, sadly, I can no longer blame it on “Baby Weight”. Is there such a thing as Toddler Weight?

While I get mentally geared up, let’s share a salad that is perfect fuel for an intense workout. And speaking of intense, this Thai Chicken Salad is packed with flavor. I adore the color and texture.

THAI CHICKEN SALAD WITH GINGER LIME DRESSING
THAI CHICKEN SALAD WITH GINGER LIME DRESSING

INGREDIENTS :

  • 1 tablespoon coconut oil (get a freecoconut oil with a Thrive Market Membership)*
  • 1 small red onion, chopped fine
  • 1 teaspoon minced garlic
  • 1 pound boneless skinless chicken
  • 4 tablespoons lime juice
  • 3 tablespoons fish sauce (Red Boat brand)
  • 1 inch piece fresh ginger, peeled and grated (or 2 drops Ginger Essential Oil)
  • 2 teaspoons red pepper flakes
  • Honey, to taste
  • 3 tablespoons extra virgin olive oil
  • 4 cups shredded Napa cabbage
  • 1 red pepper, diced
  • 3 carrots, grated
  • 2 scallions, chopped
  • ¼ cup fresh basil, chopped
  • ¼ cup fresh cilantro, chopped
  • ¼ cup raw cashews, toasted and chopped

INSTRUCTIONS :

  1. Heat coconut oil over medium high heat.
  2. Add onion and garlic and cook for two minutes.
  3. Add chicken and saute until browned and the chicken is fully cooked. Allow to cool and shred chicken
  4. Make dressing by whisking together lime juice, fish sauce, ginger, and red pepper flakes.
  5. Slowly whisk in olive oil until emulsified. Add honey to taste.
  6. In a large bowl combine cabbage, red pepper, carrots, scallions, basil, cilantro and chicken.
  7. Toss with dressing. Top with cashews and serve.

You can find complete recipes of this THAI CHICKEN SALAD WITH GINGER LIME DRESSING in wendypolisi.com

Lemon Chicken Skillet

Lemon Chicken Skillet

Lemon Chicken Skillet with the super quick and easy recipe that takes only 30 minutes to make: lemon chicken skillet! This chicken is so out-of-this-world delicious! It’s unbelievable that combining just a few simple ingredients, such as lemon pepper, fresh lemons, some flour (I used gluten free!) with chicken and butter can produce such delicious results! You’ll love this recipe

Chicken prepared this way looks beautiful – it makes a very nice presentation. This chicken is great served as-is, or serve it with steamed asparagus, or very flavorful rice pilaf. I love that this recipe uses so many lemons!
I did make a few minor (but important) changes to the recipe directions, so please read my notes (review) below.

Lemon Chicken Skillet
Lemon Chicken Skillet

INGREDIENTS :

  • 6 medium boneless skinless chicken breast halves (1-1/2 pounds)
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons lemon pepper seasoning
  • 1/3 cup butter
  • 2 lemons, sliced
  • 2 tablespoons lemon juice
  • Hot cooked rice or pilaf (optional)

INSTRUCTIONS :

  1. Place each chicken breast half between two pieces of plastic wrap.
  2. Pound lightly into a rectangle about 1/4 to 1/8 inch thick.
  3. Remove plastic wrap. In a shallow bowl, combine the flour, salt. and lemon pepper.
  4. Coat chicken breasts with flour mixture.
  5. In a 12-inch skillet cook the chicken breasts in the hot butter, half at a time, over medium-high heat for about 3 minutes on each side or until brown and no longer pink.
  6. Remove chicken from skillet.
  7. Add lemon slices to skillet; cook for 2 to 3 minutes or until lightly browned, turning once.
  8. Return all of the chicken to the skillet, overlapping chicken breasts slightly.
  9. Drizzle lemon juice over the chicken breasts.
  10. Cook for 2 to 3 minutes more or until pan juices are slightly reduced.
  11. Serve chicken, lemon slices, and pan juices over hot cooked rice or pilaf, if desired.
  12. Makes 6 servings.

You can find complete recipes of this Lemon Chicken Skillet in bhg.com

Chicken, Asparagus, and Bacon Skillet

Chicken, Asparagus, and Bacon Skillet

cooking non-stop. If you’re looking for a delicious main dish that will take only 30 minutes to make, look no further than this Better Homes and Gardens recipe for Chicken, Asparagus, and Bacon Skillet. This meal has just the right amount of protein (chicken), vegetables and fiber (asparagus and squash), and is very flavorful! It’s gluten free and paleo-friendly, and is great for those who are on Atkins or low-carb diet!

This recipe is made in just 2 easy steps! Cook the chicken with bacon until the chicken is browned evenly on both sides, then add some chicken broth, cover the skillet and let the chicken cook for about 5 more minutes until it’s completely cooked through Next (or, you can do it as the first step, before cooking the chicken and bacon) – cook the asparagus and squash in a small amount of water (2 tablespoons) until crisp-tender.

Combine everything, and voila, your dish is ready!
The recipe calls for 8 skinless, boneless chicken thighs. I used 2 large chicken breasts (about 1.8 pounds total) – I cut each breast in half horizontally, to make them thinner and easier to manage – that’s what you see on the photos above.

The recipe calls for cooking the vegetables in the microwave. I cooked them in the skillet instead. Here is how to do it: Add trimmed asparagus and sliced squash to the large skillet, along with 2 Tbsp. water. Season with salt and pepper. Cook, covered, on medium heat for about 5 minutes or until the vegetables are crisp-tender, and the water evaporates.

This can actually be the very first step in the recipe, and then you can remove the vegetables from the skillet, pat dry the skillet and cook the chicken and the bacon in the same skillet!

Chicken, Asparagus, and Bacon Skillet
Chicken, Asparagus, and Bacon Skillet

INGREDIENTS :

  • 8 skinless, boneless chicken thighs
  • 3 slices bacon, coarsely chopped
  • 1/2 cup chicken broth
  • 1 pound asparagus spears, trimmed
  • 1 small yellow summer squash, halved crosswise and cut in 1/2-inch strips
  • 4 green onions, cut in 2-inch pieces

INSTRUCTIONS :

  1. Sprinkle chicken with salt and pepper. In 12-inch skillet cook chicken and bacon over medium-high heat 12 minutes, turning to brown evenly.
  2. Carefully add broth; cover and cook 3 to 5 minutes more or until chicken is tender and no longer pink (180 degrees F).
  3. Meanwhile, in microwave-safe 2-quart dish combine asparagus, squash, and 2 Tbsp. water.
  4. Sprinkle salt and pepper. Cover with vented plastic wrap.
  5. Cook on 100% power (high) 3 to 5 minutes, until vegetables are crisp-tender, stirring once.
  6. Transfer to plates. Drizzle cooking liquid; top with chicken, bacon, and onions.
  7. Makes 4 servings.

You can find complete recipes of this Chicken, Asparagus, and Bacon Skillet in bhg.com

GLUTEN FREE CHILI LIME MANGO MARINATED CHICKEN BOWLS {HOW TO COOK WITH WINE}

GLUTEN FREE CHILI LIME MANGO MARINATED CHICKEN BOWLS {HOW TO COOK WITH WINE}

Barbeque Season is here! Time to find the perfect marinated chicken recipe you over and over again! Like this Gluten Free Chili-Lime Mango Marinated Chicken Bowl recipe. This Marinated Chicken recipe is super easy to make, healthy, dairy free, and delicious! A great way to learn how to cook with wine and use it in a light marinade.

Well friends, can you believe it? We are flying through April already! I know I say this every time but how is it that it’s we’re halfway through another season? Summer is just around the corner! Have you found your perfect marinated chicken recipe for BBQ season yet?

Oh goodness, I’m not ready for the 100+F heat in Texas. So let’s focus on the now; the tail end of SPRING!, Which means we’re celebrating more holidays like Mother’s Day, Father’s Day and of course graduation for many. Oh let’s not forget the barbecues, brunches, and potlucks picnics! Anything to be outside.

But today I’m also excited to celebrate more than just the time of year, we’re also celebrating my husband’s  birthday week! Shhh… don’t tell him I told you. He’s not a birthday person. Regardless, we’re going to celebrate with his favorite type of meal. A BAJA fresh “bowl” type of meal! –> Chili-lime mango marinated chicken. We will definitely bust out the wine for that (and forget our age while we are at it).

You know me, there’s always room for wine; whether you pair with a lovely dinner, serve it at your next party/celebration, or cook with it to really bring out the flavors in your home cooked meals! That being said, I thought it be fun to show you a very easy and delicious ways to use wine and a recipe. Trust me, you all will

Today I’m partnering with Entwine wines to bring you easy recipe you can make the spring summer. Little about entwine  and how this brand all began! Hint –> food is involved! entwine began when America’s oldest wineries and the most trusted name in food: Wente Vineyards and Food Network joined forces.

“Using a shared passion for food and wine as our guide, we’ve created wines that are delicious on their own, yet also work with the flavors of food to make any meal more enjoyable. In developing these signature wines, Food Network’s culinary team worked hand-in-hand with Fifth Generation Winemaker Karl Wente during the blending process to ensure that each wine had its own distinct personality and flavor”.

Oh and y’all, that he did! This wine is full of personality and flavor! Each grape and blend is so unique. The wine I’m using in this chili lime mango marinated chicken recipe is entwine Pinot Grigio. It’s a crisp white wine full of unique fruity layers. Layers like lime and honey. Sounds refreshing, right? Trust me it is!

GLUTEN FREE CHILI LIME MANGO MARINATED CHICKEN BOWLS {HOW TO COOK WITH WINE}
GLUTEN FREE CHILI LIME MANGO MARINATED CHICKEN BOWLS {HOW TO COOK WITH WINE}

INGREDIENTS :

  • 2 lbs skinless chicken breast
  • 1 mango (peeled) and extra for bowls if desired.
  • 2 tbsp chili sauce or sriracha
  • 1 tbsp lime juice
  • 1/4 cup honey or agave nectar
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1/2 tsp to 1tsp minced garlic
  • 1/4 cup chopped red onion or shallot (and some for garnish bowl after)
  • 1/4 cup white wine (Pinot grigio)
  • 1/4 cup olive oil
  • 1/4 cup orange or pineapple juice
  • Toppings to garnish – Chili pepper, cilantro, crushed black pepper/sea salt
  • EXTRAS FOR THE BOWL
  • 1 cup jasmine rice or cauliflower rice, mango, red onion slices, and any extra sauce!

INSTRUCTIONS :

  1. Peel and cube your mango. Cut more or keep extra for your bowl if desired.
  2. Blend everything together in a blender except your toppings/garnish (the chili pepper flakes and cilantro).
  3. It should be a nice orange or tropical color.
  4. Wash your chicken and cut off any extra skin. Place in dish or ziplock bag.
  5. Pour marinade over chicken and let it marinade in fridge for at little as 2 hrs or up to 24 hrs.
  6. Remove marinated chicken from fridge.
  7. Preheat oven to 425F or Grill at medium high.
  8. Place chicken in baking dish and add extra marinade on top.
  9. Bake for 20 -30 minutes then broil the last minute to make it a little crispy.
  10. If grilling, place in foil and add marinade on top.
  11. Grill for about 20 minutes or until chicken is no longer pink.
  12. Remove and serve sliced. In serving in the bowl,
  13. just add 1/2 cup to 1 cup white rice, red onion slices, and cubed mango.
  14. If paleo you can use cauliflower rice.

You can find complete recipes of this GLUTEN FREE CHILI LIME MANGO MARINATED CHICKEN BOWLS {HOW TO COOK WITH WINE} in cottercrunch.com

Gluten-Free Chicken Parmesan Casserole

Gluten-Free Chicken Parmesan Casserole

Gluten-Free Chicken Parmesan casserole doesn’t get any easier; 5-ingredients, gluten-free, and it belongs in your tummy. It’s getting cold outside, which means one thing and one thing only . . . We must make every warm, gooey casserole we can think of along with every spicy chili we can dip our spoons into.

What do these have in common? They are hot dishes!

Warmth! I need warmth.

Every year around this time, I regret that I live in Michigan. Uhh, it’s just the beginning of November and the temperature has already dropped below freezing. No, no, I am not OK with this.

Must revert to warm, gooey, comforting dishes all day, every day. This gluten-free chicken parmesan casserole is just what we need. My fellow northern individuals will understand; it’s like your body just knows it’s getting colder, so you just crave everything comforting (and this includes a warm blanket, a cup of hot tea, and the smell of a casserole baking in the oven).

There is one thing that has just recently been introduced into my life: Corn pasta.

Uhh, it’s delicious. I always hated rice pasta. Rice and me are good in small doses. Eating small doses of rice pasta smothered in spaghetti sauce is just not in my self-control spectrum. Therefore, for the past year I have not eaten any kind of pasta.

That was, until I got my hands on some organic, non-gmo corn pasta. It’s been a pasta-loving spaghetti sauce swimming downward spiral.

I can finally use my frozen spaghetti sauce again! Homemade spaghetti sauce is the way to go, my friends. If you don’t have time to make your own, there is one thing I strongly recommend adding to your store bought sauce: Red wine.

Gluten-Free Chicken Parmesan Casserole
Gluten-Free Chicken Parmesan Casserole

Ingredients

  • 2 skinless chicken breasts, cooked, sliced into pieces.
  • 4 cups b][corn pasta [/b], cooked
  • 2 1/2 cups b][marinara sauce [/b]
  • 1 cup parmesan cheese, shredded
  • 1/3 cup cornmeal / b][gluten-free breadcrumbs [/b]

Instructions

  1. Preheat oven to 350° F
  2. In a large bowl combine sliced chicken, cooked pasta, marinara sauce and 2/3 cup parmesan cheese.
  3. Mix until combined.

You can find complete recipes of this Gluten-Free Chicken Parmesan Casserole in veggiebalance.com

EASY QUINOA PIZZA BOWLS

EASY QUINOA PIZZA BOWLS

Ten days until Barclay and I leave for New Zealand!!! And I can’t WAIT!

I can’t wait to meet all of B’s Kiwi relatives who are coming together for a big reunion at a beautiful National Park campground (complete with a family jam sesh, since apparently everyone’s musical). I can’t wait to take our time (nearly 4 weeks) adventuring all over both islands, visiting the long list of towns and hikes and restaurants and coffee shops that some dear friends have recommended.

I can’t wait to soak up lots of quality downtime with this cute guy, especially after some extra busy schedules we’ve had these past few months. And — I must admit — after a brutal winter week here in Kansas City, I can’t WAIT to cross the equator and have it be summer down there!!!

My swimsuit and flip flops are already packed. 🙂

Still, I’ve been working hard to get ahead and create a bunch of winter-friendly recipes to share here on the blog while I’m gone. And oh my goodness — I had initially scheduled this one to be posted in mid-February, but I couldn’t wait another second to share it with you. Because I’m convinced I have stumbled upon a winner here.

They’re everything we all love about a good slice of pizza. They’re made healthier (and also gluten-free) with lots of protein-packed quinoa. They’re 100% easy to customize with all of your favorite pizza ingredients. They’re quick and easy and actually really fun to make. And oh my goodness — THEY ARE GOOD.

Meet my new favorite Easy Quinoa Pizza Bowls! Everyone seems to be obsessed with anything that’s served in a bowl lately, and I’ll admit I’m no exception. There’s something about digging a spoon into a big bowl of deliciousness that is oh-so-comforting. (And as a food stylist, I’ll also add in that bowls are oh-so-pretty!)

So when I was craving pizza the other day, I randomly decided to try tossing all of my favorite pizza ingredients into a new set of ramekins I just bought. (<–That’s an affiliate link, for anyone in the ramekin market.

I totally recommend them!) I’m a big fan of pepperoni (always), green pepers, red onions, mushrooms, mozz, and Parm. In lieu of crust, though, I just cooked up a quick batch of quinoa, stirred it together with my favorite pizza sauce, and then added that to the mix.

EASY QUINOA PIZZA BOWLS
EASY QUINOA PIZZA BOWLS

INGREDIENTS:

  • 1 cup (dry) quinoa
  • 2 cups chicken or vegetable stock
  • 2 (14-ounce) jars pizza sauce
  • 2 cups (8 ounces) shredded Mozzarella cheese
  • 2-3 cups of your favorite pizza toppings (I used pepperonis, diced green peppers, diced button mushrooms,
  • and thinly-sliced red onions, but see other ideas below*)
  • optional toppings: grated Parmesan cheese, crushed red peppers

INSTRUCTIONS :

  1. Preheat oven to 425°F.
    Cook quinoa in the chicken or vegetable stock according to package instructions. (Or you can use this tutorial for how to cook quinoa.)
  2. When the quinoa has finished cooking, fluff the quinoa with a fork.
  3. Then stir about 1/2 cup pizza sauce into the quinoa until evenly combined. Set aside.
  4. Lightly spray 6 large (10-ounce) oven-safe ramekins with cooking spray.
  5. Place the ramekins on a large baking tray.
  6. Spread about 2 Tablespoons of pizza sauce evenly over the bottom of each ramekin.
  7. Layer each with about 1/4 cup of quinoa, and spread with a spoon to flatten.
  8. Layer each evenly with pinch of shredded Mozzarella.
  9. Layer each with a single layer of pizza toppings.
  10. Repeat by layering each with another layer of sauce, quinoa, Mozzarella, pizza toppings, followed by a final layer of Mozzarella.
  11. The ramekins should be full but not overflowing.
  12. Transfer the baking sheet full of ramekins to the oven, and bake for 20 minutes, or until the cheese is melted and the ingredients are heated through.
  13. At this point, you can either remove the pizza bowls from the oven.
  14. Or if you’d like to get the cheese extra golden on top, you can turn the oven to “broil”.
  15. Then — keeping a close eye on the cheese so that it does not burn — broil the pizza bowls until the cheese is golden on top.
  16. Remove and sprinkle each pizza bowl with a pinch of Parmesan cheese and crushed red peppers, if desired. Serve immediately.

You can find complete recipes of this EASY QUINOA PIZZA BOWLS in gimmesomeoven.com

EASY HEALTHY BAKED LEMON CHICKEN

EASY HEALTHY BAKED LEMON CHICKEN

Easy healthy baked lemon chicken that is loaded with yummy flavor and you can make in a hurry with just a few simple ingredients.

Hellooooooo! Did you survive the weekend? I spent mine in Portland – my first time in Oregon and I l.o.v.e.d. it. I only wish I’d had more time to explore the city but the good news is that this was just a preview and we are planning a family trip to the Oregon Coast this summer which is a good thing because I NEED more marionberry ice cream.

I couldn’t tell you why but the entire time I was out of town I was craving lemon chicken. I keep a running list of recipe ideas in my phone and when we were on the train going from the airport to our hotel I added lemon chicken to my menu for this week and its been in the back of my mind ever since.

EASY HEALTHY BAKED LEMON CHICKEN
EASY HEALTHY BAKED LEMON CHICKEN

INGREDIENTS ;

  • 4 boneless skinless chicken breasts
  • 3 tablespoons butter
  • ⅓ cup chicken broth
  • 4 tablespoons fresh lemon juice
  • 1 tablespoon honey
  • 2 teaspoons minced garlic
  • 1 teaspoon Italian seasoning
  • salt and pepper to taste (I used 1 teaspoon salt and ¼ teaspoon pepper)
  • optional: fresh rosemary and lemon slices for garnish

INSTRUCTIONS ;

  1. Preheat oven to 400 degrees and grease a baking sheet or large casserole dish.
  2. Melt butter in a large skillet over medium-high heat.
  3. Add chicken and cook chicken 2-3 minutes on each side just until browned.
  4. Transfer chicken to prepared baking sheet.
  5. In a small bowl whisk together chicken broth, lemon juice, honey, garlic, Italian seasoning, and salt and pepper.
  6. Pour sauce over chicken.
  7. Bake 20-30 minutes (closer to 20 for smaller chicken breasts, closer to 30 for larger) until chicken is cooked through.
  8. Every 5-10 minutes spoon the sauce from the pan over the chicken.
  9. Garnish with fresh rosemary and lemon slices if desired and serve.

You can find complete recipes of this EASY HEALTHY BAKED LEMON CHICKEN in lecremedelacrumb.com

EASY CROCKPOT POTATO SOUP

EASY CROCKPOT POTATO SOUP

If you’re anything like me you use your crockpot at least once a week during the winter. Heck maybe in the summer as well. Anyhow, mine doesn’t leave my counter during the winter months. Most weeks I use it twice.

This past week I made potato soup. It was exactly what I was looking for. Rich, creamy and filling. Perfect for a cold winter night.

EASY CROCKPOT POTATO SOUP
EASY CROCKPOT POTATO SOUP

INGREDIENTS :

  1. 1 32 oz bag Frozen Hash Browns Cubed
  2. 1 32 oz box chicken broth low sodium can be used
  3. 1 can (10oz) cream of chicken soup do not add water
  4. 1 8oz package cream cheese not fat free
  5. 3 oz bacon bits
  6. 1 cup shredded cheddar cheese
  7. 1-2 pinches salt and pepper to taste

INSTRUCTIONS :

  1. Put the hash browns in the crockpot.
  2. Add in the chicken broth, cream of chicken soup and half of the bacon bits.
  3. Add a pinch of salt and pepper.
  4. Cook on low for 7-8 hours or until potatoes are tender.
  5. An hour before serving, cut the cream cheese into small cubes.
  6. Place the cubes in the crock pot. Mix a few times throughout the hour before serving.
  7. Once the cream cheese is completely mixed in, it’s ready to serve.
  8. Top with cheddar cheese and some additional bacon bits.
  9. Enjoy!

You can find complete recipes of this EASY CROCKPOT POTATO SOUP in leahwithlove.com

One Pan Autumn Chicken Dinner

One Pan Autumn Chicken Dinner

I love dinners where everything is cooked or baked together in one pan. And ever since this One Sheet Pan Parmesan Crusted Salmon I’ve thought up so many different version I’d like to try, a few that I’ve gotten around too like this One Pan Chicken Parmesan with Roasted Zucchini. It means less clean up and it’s just easier to serve that way.

This one pan chicken dinner is a fall version that’s filled with brussels sprouts, sweet potatoes, apples, bacon, shallots and chicken covered with poultry herbs. You should be able to buy all the herbs in one packet labeled as poultry herbs. If not dry would also work here, just use 1/3 the amounts listed.

It’s more of a grown up meal so I think this one will take some getting used to for my kids, brussels sprouts are just one of those things that most kids hate, but I totally loved this meal! It was easy to throw together and I had hardly any dishes to clean when everything was done! Even the bacon just cooks along with everything else.

I could use so many more meals like this in my life! Especially for those nights where I just don’t feel like doing a whole lot for dinner, then I won’t just turn to ordering pizza and instead have a dinner that actually has some nutritional value. And this is the perfect use for those fruits and veggies in season right now.Enjoy!

One Pan Autumn Chicken Dinner
One Pan Autumn Chicken Dinner

INGREDIENTS :

  • 4 – 5 (6 – 7 oz) bone-in, skin on chicken thighs
  • 4 Tbsp olive oil, divided
  • 1 1/2 Tbsp red wine vinegar
  • 3 cloves garlic, minced
  • 1 Tbsp each minced fresh thyme, sage and rosemary, plus more for serving
  • Salt and freshly ground black pepper
  • 1 large sweet potato (peeled if desired), chopped into 3/4-inch cubes
  • 1 lb Brussels sprouts, sliced into halves
  • 2 fuji apples, cored and sliced into half moons about 3/4-inch thick
  • 2 shallot bulbs, peeled and sliced about 1/4-inch thick
  • 4 slices hickory smoked bacon, chopped into 1-inch pieces

INSTRUCTIONS :

  1. Preheat oven to 450 degrees. Pour 2 Tbsp olive oil, red wine vinegar, garlic and herbs into a gallon size resealable bag
  2. add chicken, season with salt and pepper then seal bag and massage mixture over chicken while working to evenly distribute herbs.
  3. Set aside and let rest while chopping veggies.
  4. Place sweet potato, Brussels sprouts, apples and shallot on a large rimmed baking sheet.
  5. Drizzle with remaining 2 Tbsp olive oil then toss to evenly coat and season with salt and pepper to taste.
  6. Spread into an even layer then set chicken over veggie/fruit mixture.
  7. Sprinkle bacon (separate any pieces that stick together) evenly over veggie/fruit mixture.
  8. Roast in preheated oven until chicken and veggies are golden brown, about 30 minutes (chicken should register 165 in center).
  9. Broil during last few minutes for a more golden skin on chicken if desired.

You can find complete recipes of this One Pan Autumn Chicken Dinner in cookingclassy.com