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 🙂 

Have you heard the news over on instagram? This hungry and pregnant mama is sick and tired of eating the same old meals and taking on a little challenge. Each week, I am aiming to pick 2 dinner inspirations, have you all weigh in and vote, and then go from there to create a meal and share it with you.

But here is the thing: I am no chef and I am not one for following recipes. These could totally end up sucking but either way you’ll end up hearing about it. As the title says, its a “Dinner Rut Rehab.” Time to kick myself out of my comfort zone and try something new. I’m excited about it and I think you should be too because after a few recent successes, I have a feeling we might make magic.

So lets see, our first meal that was voted on by you all over on Instagram was this creamy chicken dish. This was the original recipe I used as inspiration. As you will see, it looks delicious. But I wanted to make a few things. For starters, I wanted to use my crock pot. Why? Because as a mom whose kids have a witching hour right around dinner time, having a meal sit and stay warm and be ready to serve the moment Kev walks in the door, is an automatic win. Secondly, I am currently having a mushroom and cream moment. Call it a pregnancy thing or not, but I wanted to add in some baby Bellas. And then lastly, I wanted to make this somewhat healthy but not skip out on the creamy. So I figured I would add in some feta cheese.

What You’ll Need:

• 2 Rotisserie Chickens- meat off bone OR 4 boneless/skinless chicken breast
• 1 8.5oz jar of Sundried Tomatoes- drain from oil
• 2 tbsp oregano
• 2 tbsp minced garlic (feel free to add more if you want)
• 1 Yellow Onion chopped
• 2 cups sliced mushrooms (I used baby Bella)
• 2 giant handfuls of fresh spinach but again you can add however much you want
• 1 cup heavy cream
• 4 cups chicken broth
• 1/2 cup grated parmesan
• 1 cup feta cheese

What to Do:

• Separately on the stove, combine mushrooms, onion and garlic with a little olive oil and sauté until browned. This should take no more then 5 minutes
• Take sautéed veggies, and add to crockpot and combine with all other ingredients listed above.
• Set on low and let sit for 4-6 hours.
• If you used a rotisserie chicken, you can shred this pretty quickly. But if you use raw chicken breast, you will want to wait until cooked through and can be easily shredded.
• Whenever you are hungry, eat that food! And hey, if you want a little something extra, try this over some egg noodles. You won’t be disappointed.

Nutrition Facts: These were calculated using 4 chicken breasts instead of rotisserie but I’d imagine it would be very similar. I am also guessing that this can feed 6 to 8 people.

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!

 

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 sautéing 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!