Fun Foodie Family

Crockpot Balsamic Chicken with Yellow Rice

Evening guys! Super busy week! I started coaching a girls’ running program called Girls on The Run a couple of nights a week. I basically get to spend the afternoon with 15 amazing middle school girls and other awesome coaches, have some girl talk, and help the girls get ready for a 5K in the spring! We do fun activities, run/walk, do yoga, and build each other’s self esteem. Girl Power!

So last night after practice, I prepared this in the crockpot. I turned it on this am before I left for work.

Crockpot Balsamic Chicken with Yellow Rice

5 Chicken Thighs
2 sweet peppers, sliced (mix of red, yellow, green, and orange leftover from Monday)
1 onion, chopped or sliced
1/2 cup balsamic vinegar
1/2 cup broth/water
1 tablespoon olive oil
1 teaspoon each of garlic powder, and Italian seasoning
ground black pepper, salt, and red pepper flakes to taste
1 package yellow rice

Directions

Pour the olive oil on the bottom of the crockpot and add the chicken. Add peppers, onion, and top with in vinegar and herbs.
Cook on high for 4 hours or low for 8 hours.
Stir and add on top of cooked yellow rice (or any grain of your choosing)

Best looking Crockpot meal yet!

Thai Sweet Chili Chicken Thighs and Veggies

Asian, Leftovers/ Freezer Meals, poultry

Evening, ya’ll! Can the weekend really be almost over? It always goes by too fast! Tonight dinner was super simple and extra tasty! I bought this marinade for my chicken. I highly recommend it! Sweet with a kick of spicy.

Thai Sweet Chili Chicken Thighs and Veggies (mushroom, onions, peppers), Naan Bread

Ingredients

1 bottle of this marinade

3 -5 chicken thighs -I did 3 with the marinade and 2 without for the girls. They are not spicy fans, yet.

about 3 peppers, chopped- I used an assortment of red, green, yellow, and orange. I am planning on making a veggie frittata later this week with the leftover peppers.

1 container of mushrooms chopped in half or thirds depending on the size

1 Onion, chopped

Directions

Put 3 chicken thighs in a baggie with about 1/2 the jar of marinade. Marinate it for about 20 minutes in the fridge. In the meantime, chop your veggies. Slice your chicken in to strips or small chunks. Heat your skillet on high heat. Add 2 tablespoons of vegetable oil. Add in your chicken and veggies. Add the rest of the marinade. Cook for about 15 minutes or until your chicken is cooked through. Enjoy with rice, noodles, or a side of Naan bread. We used the bread to scoop up the delicious mixture. I am adding the leftovers to some lo mein from the other night to have for lunch tomorrow.

Meal Plan 2/8/15

Weekly Meal Plans

Happy Sunday to you all! I am sitting in my kitchen making my meal plan for the week and watching my girls and dog play outside in the pretty sunshine. I am about to join them for a bit before I have to tackle the dreaded laundry!!! Here is what is on the menu for this week! Hope you guys get in the kitchen and make something yummy! Any new recipes or old standbys you want to share? I would love to hear them!

Sunday- Thai Sweet Chili Chicken Thighs and Veggies (mushroom, onions, peppers), Naan Bread -I was going to make this combo this last week, but never did. Looking forward to making it tonight and sharing!

Monday- Taquitos, rice, and beans- I have these in the freezer that someone made us a while back. I pull them out for quick dinner on a busy night. They are super tasty!

Tuesday- Crispy Breaded Pork Chops, couscous, and veggie

Wednesday- Grandparents with the girls…Date Night with the Hubby…We try to fit one in whenever we can!

Thursday- Crockpot Meal!!!!! Balsamic Chicken- A new recipe I have been researching, so we will see how it turns out!

Friday- Creamy Shrimp, Bacon, and Mushroom Pasta

Saturday- Valentine’s Day! We always celebrate it at home with the girls =) Steak, Twice Baked Potatoes, Veggie

Cheesy Mushroom and Sun-dried Tomato Lasagna

Pasta, Vegetarian

It has been awhile! Last week was pretty crazy. I cooked Sunday and Monday from the meal plan..Sunday I posted. Monday was a repeat. Tuesday I had an impromptu date night with the hubby. Wednesday I pan sauteed some chicken thighs. The girls ate them with leftover mac and cheese and corn, and I added mine to my leftover pasta from Tuesday’s date night (angel hair with artichokes, tomatoes, and capers).

Thursday was Chinese night; delivery and wine with one of my BFF’S from college. We try to get together at least once or twice a month. Last night the family went out for Mexican. I got 2 things; a veggie quesadilla loaded with mushrooms, peppers, squash, and onions and a cheese stuffed poblano. Oh, and a giant margarita!

Tonight it is just the me and my little girls. I had planned on making this for myself on Tuesday. Since I already had the ingredients in my pantry, I thought I would go ahead and make it tonight instead of just eating cereal. This is a super easy throw together meal!

Cheesy Mushroom and Sun-dried Tomato Lasagna

Ingredients

1/2 box of no bake lasagna noodles

1 jar Alfredo sauce

1 jar sun-dried tomato pesto

1 container sliced tomatoes

1 large pouch of shredded Italian cheese

Directions

Take a Pyrex and spray the bottom. Put a layer of Alfredo sauce and a tablespoon of sun-dried tomato pesto. Add pasta, another layer of Alfredo sauce, a tablespoon of sun-dried tomato pesto and a handful of mushrooms and shredded cheese. Repeat the process until you run out of room. Bake at 350 for 30 minutes or until top is bubble and golden brown.