From what is on my heart to the things that bring me joy. Enjoy bi-weekly posts from either myself or my community of women that is aimed to leave you feeling seen & inspired in all things life, love and motherhood.

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Anyone else love anything creamy? Well if so, keep reading because this recipe was fast, simple, and oh so yummy!With another month of dinner rut rehab meals behind me, I  managed to make this new favorite for Kev and I. As for the kids, ehh they are picky AF so I tried but nope. One day hopefully but until then, Mac & cheese it is. 

So with that, take a look below and remember if you want other recipes to try, be sure to sign up for my newsletter here where I always include one exclusive recipe for subscribers only. You won’t want to miss out!

What You’ll Need:

  • 2 Rotisserie Chickens- meat off bone OR 4 boneless/skinless chicken breast 
  • 1 can 98% cream of chicken condensed soup
  • 1 can 98% cream of mushroom condensed soup
  • 1 jar of pesto sauce
  • 1/4 cup mayonnaise 
  • Mozzarella Cheese (low fat or whole fat, doesnt matter)
  • 2 bunches of asparagus (cleaned and chopped)
  • 2.5 Cups of white rice (you can forgo this if wanted)

What to Do:

  • Cook rice and place on bottom of 9×13 pan
  • Place asparagus onto of rice
  • Shred and place desired amount of chicken on top of asparagus 
  • Mix together cream of chicken, mushroom pesto and mayo in a bowl and then layer on top of rice, asparagus & chicken
  • Top with desired amount of mozzarella 
  • Place in oven and cook at 375 for 30 minutes 
  • Serve and eat your face off!

NUTRITION: Not putting it this time because I have no clue plus it all depends on how you want to make it. Bring down the carbs by omitting the rice or up the fat by using whole fat cheese. Its all up to you. Just remember, you are allowed to enjoy food and one decadent meal won’t ruin you 🙂 

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Okay, okay I have to stop for a second and boast a bit. I knocked this one out of the park. However, I can’t take full credit because I did use google to help me find a recipe to work with but if you know me, I don’t like to do things to the letter and I like to wing it. So when I found this original recipe, I decided to half-ass it and make it my way. Hence, quick and easy!

So to start, I decided to not make the meatballs and instead try using premade frozen ones instead. I got them from Aldi and let me tell you, holy moly they are freaking delicious. I mean granted, a homemade meatball is pretty darn great as well but mama ain’t got time for that so frozen it is!

Next, all you need is carrots, celery, yellow onion, a heck of a lot of garlic (I used jarred minced garlic and like 4 TBSP of it), and then 3 big things of low-sodium chicken broth. Again, easy!

I’ll write it all out below but for the sake of saving you time reading, just know that this was all made in under 30 minutes and tasted AMAZING!!! Seriously, what a simple and delicious winter meal to have.

What You’ll Need:

  • 2TBSP Olive Oil
  • 4-6 Peeled and chopped carrots
  • 4-6 Celery Stalks- chopped
  • 1 Yellow Onion
  • 4 TBSP Minced Garlic or 4 Cloves of Raw Garlic
  • 3 x 32 fl oz Containers of Low Sodium Chicken Broth
  • 1 Package of Frozen Meatballs ( I used Bremer Italian Meatballs from Aldi)
  • Pasta noodles- I used egg noodles for this but you can really use any you want

What to Do:

  • In your soup pot, start by sautĂ©ing the carrots, celery, garlic, and onion in your olive oil. Sautee until soft or in my case until things start to accidentally burn lol
  • Add in chicken stock
  • Add in the desired amount of frozen meatballs
  • Add in desired amount of uncooked pasta
  • Cover and let boil until pasta is cooked to preferred softness
  • Thats it, go eat!

Anyway, I told you it is EASY! I am so excited to have found a new go-to meal for my family and can’t wait for you all to try it. Be sure to let me know if you do and if you aren’t already, be sure to follow me over on Instagram for more life adventures, yummy meals, and more!