Chicken and Poblano Stew

Today I have an incredibly easy but delicious meal for you: this chicken and poblano stew. The hardest part is roasting the poblano and chopping it up, and even that is easy. I keep cooked, shredded chicken on hand in the freezer, so after chopping the pepper and onion this was literally a dump-it-in-and-stir dinner. It is SO flavorful and tastes just as good for leftovers.

Chicken and Poblano Stew
2 cups cooked, shredded chicken
1 poblano pepper
3 Tbsp olive oil
1 large yellow onion, chopped
4 garlic cloves, minced
1 Tbsp ground coriander
1 1/2 tsp ground cumin
16 oz store-bought salsa verde (I used Garlic & Lime)
4 cups low-sodium chicken broth
salt and cracked black pepper, to taste
toppings: chopped red onion, lime wedges, sour cream, crushed tortilla chips, cilantro, avocado

Roast the poblano over a flame until charred all over. (Alternatively, quarter the pepper, place the pieces skin side up on a baking sheet, and broil on the top rack until the skin has blistered and charred, 8-10 minutes.) Transfer the pepper (or the pepper quarters) to a bowl, cover with plastic wrap, and let cool. When cool enough to handle, peel the poblano, discarding the stem and seeds if still whole. Chop the flesh.

In a large Dutch oven or saucepan set over medium heat, heat the oil. Add the onion and cook until translucent and fragrant, about 8 minutes. Add the garlic and roasted poblano and cook for 3-4 minutes. Add the coriander and cumin and cook until slightly darkened and fragrant, 2-3 minutes. Add the salsa verde and cook until it just comes to a boil, about 2 minutes. Add the chicken broth and return to a boil. Reduce the heat to medium and simmer for at least 10 minutes to allow the flavors to develop. Season to taste with salt and pepper. Add the shredded chicken and cook until heated through.

Serve over cooked rice with toppings of choice. Serves 4.

source: recipe slightly adapted from Kitchen Confidence

On Stocking the Freezer with Meals

This past spring I decided to stock my freezer full of easy dinners I could pull out and serve. I was hoping that I would be getting pregnant soon and fully anticipating I would have another rough first trimester, making cooking dinner a huge struggle. I researched some meals that would freeze well, but what I mostly found were crockpot "dump" meals. Those aren't always my favorite, because they're either too creamy or just don't have enough of an interesting flavor. Below are links of the recipes I ended up making, if you're interested in stocking up your freezer! We started eating these in June, and I have just a few left. We obviously don't eat them every night, but it's been such a great filler for the days that I've been too tired or too sick to cook! It would be handy to stock your freezer with these if you're pregnant, will be having a newborn soon, have a busy work schedule, or even just for a stress-free dinner!

• Chicken Spaghetti - I made two pans of this and each pan lasted for several meals for the three of us!
• Quiche - I made three, which I served with a tossed salad for dinner or had for easy breakfasts or lunches. 
• Calzones (I used this technique with this filling) - I ended up making 8 calzones, and we found that 1 calzone for each of us was plenty. I wrapped them individually in aluminum foil. When it was time to eat them, I thawed a couple in the fridge for a few hours before baking them in the oven still wrapped in foil. 
• Chipotle Lime Chicken - I made one recipe of this, which fills two freezer bags, and each bag is enough for a meal plus plenty of leftovers. This crockpot meal is a tried and true favorite of mine!
• Chicken Squares - I made a double recipe, which is 8 chicken squares. I baked them completely and let them cool before wrapping them individually in foil. To serve, I baked them on a baking sheet still wrapped in foil until they were hot through. 
• Meatballs in tomato sauce - The recipe I ended up using wasn't my favorite so I'm not linking it here, but it made a ton and has served a good number of meals. Make your favorite recipe and then divide it up into containers. Thaw in fridge overnight and heat on stove before serving.
• Sloppy Joes - I made one batch of this recipe and then divided it up in several containers. I let it thaw in the fridge overnight then reheated it on the stove before serving.
• Lasagna - I made my mother-in-law's recipe and divided it into two 8x8 pans rather than one large pan. I assembled both lasagnas but didn't bake them. When I was ready to serve them, I let it thaw in the fridge/counter, then baked it covered with foil until it was hot through and bubbling. 

Hope you find this helpful if you're looking to stock up your freezer and want to avoid a ton of crockpot meals! These meals have been a huge help to me! Now that we're getting into fall and soup weather, I plan on stocking up on a bunch of soups and chilis! Do you have any tried and true recipes that freeze well?

Slow-cooker Moroccan-spiced Chicken with Couscous

It's been a minute since I've posted a recipe, mostly because I've been very sick with this pregnancy and cooking has been kept to a minimum! Thankfully I am doing a lot better and the nausea is more manageable now. I'm back in the kitchen and enjoying having a little more energy! I made this recipe right before getting pregnant, and we loved it! I love using my crockpot for really easy dinners, but so many crockpot recipes are really creamy/thick/not healthy. This recipe packs so much flavor and is actually healthy!

Slow-cooker Moroccan-spiced Chicken with Couscous
1 tsp ground cumin
1 tsp ground coriander
3/4 tsp cinnamon
kosher salt and freshly ground black pepper
1 1/2 pounds boneless, skinless chicken thighs or breasts (I used breasts)
1 (14.5) ounce can diced tomatoes, mostly drained
1 pound large carrots, cut into 1-inch pieces
1 cup couscous

Mix the cumin, coriander, cinnamon, and 1 teaspoon each salt and pepper in a 4- to 6-quart slow cooker. Add the chicken and toss to coat in the spice mixture. Add the tomatoes and carrots.

Cover and cook on low 6-7 hours or on high for 3-4 hours, until the chicken is tender. Shred the meat and return it to the liquid with the vegetables.

Ten minutes before serving, prepare the couscous according to the package directions.

Serve the chicken and vegetables over the couscous.

source: recipe barely adapted from Real Simple, December 2015

Meatballs with Couscous & Feta

In the busyness of the work week, coming home and throwing dinner together each night can quickly become a burden. My favorite part about cooking (besides eating, duh) is trying new recipes, but I don't often want to try something new on a weeknight without knowing how long it might end up taking, or if it will even be tasty once I go to all the effort. I found this recipe linked on this blog and thought it sounded delicious. I was pleasantly surprised to find that per the recipe's instructions, this whole dinner really only took 25 minutes (so many times those recipes lie!), AND it was delicious. I don't often cook with lamb (read: never), so I substituted ground venison. Substitute with your preferred ground meat and you have a delicious and easy weeknight dinner!

Meatballs with Couscous & Feta
1 pound ground lamb, beef, or venison
1/4 cup dried apricots, finely chopped
1/2 tsp ground coriander
1/2 small red onion, finely chopped
salt and freshly ground black pepper
1 cup couscous
3 Tbsp olive oil
3 Tbsp fresh lemon juice
2 tomatoes, sliced
1/2 cucumber, halved and thinly sliced
4 oz Feta, crumbled

Heat broiler. In medium bowl, combine the meat, apricots, coriander, chopped onion, 1/2 tsp salt, and 1/4 tsp pepper. Form the meat into 1 1/2-inch meatballs (about 20) and place them on a broiler-proof baking sheet. Broil until cooked through, 8-10 minutes.

Meanwhile, place the couscous in a bowl. Add 1 cup hot tap water, cover, and let sit for 5 minutes. Fluff with a fork.

In a small bowl, mix together the oil, lemon juice, and 1/4 tsp each salt and pepper.

Serve the couscous with the meatballs, tomatoes, cucumber, and Feta. Drizzle with the dressing.

source: recipe from Real Simple, October 2010

Greek Shrimp & Orzo Salad

Pasta salads are one of my favorite things to eat in the summertime. I especially love this Greek orzo salad, so when I found the below recipe for essentially the same salad with shrimp added in, I knew I would love it. It was really easy to throw together and didn't even require turning the oven on--two of my requirements for a perfect summer dinner.

Greek Shrimp & Orzo Salad
8 oz orzo pasta
1 (10 oz) container grape tomatoes, halved
1/2 cucumber, peeled and chopped
4 oz crumbled feta cheese
1/4 cup + 1 Tbsp olive oil
1 lemon
salt and freshly ground black pepper
1 pound medium shrimp, peeled and deveined

Bring a large pot of salted water to a boil. Add the orzo and cook according to the package directions. Drain and let cool.

In a large serving bowl, combine the cooled orzo, tomatoes, cucumber, feta, and 1/4 cup of the oil. Grate the lemon zest into the bowl. Squeeze the juice from the lemon and pour it into the bowl. Season to taste with salt and pepper.

In a large skillet set over medium-high heat, heat the remaining 1 Tbsp oil. Season the shrimp with salt and pepper. Put the shrimp into the skillet and cook, stirring, until they are jut cooking through and pink, 2-3 minutes. Remove the pan from the heat.

Mix the shrimp into the salad and season to taste with salt and pepper once more before serving. Salad will keep in an airtight container in the fridge for up to 2 days. Serves 6.

source: recipe slightly adapted from Kitchen Confidence

Easy Skillet Lasagna

As much as I like to cook, the classics are sometimes the things I never get around to making (I did finally make my first apple pie about a year and a half ago though!): things like pot roast, chicken noodle soup, and lasagna. To be fair, pot roast and chicken noodle soup are not my favorite foods in the world, but I do love lasagna. But let's be real: the last thing I feel like doing after work is diving into a lasagna recipe. This skillet lasagna, however? I'm all over it. It really only took 30 minutes to make, and it perfectly satisfied my Italian craving.

Skillet Lasagna

8 oz farfalle (bowtie) pasta, uncooked

1 cup part-skim ricotta cheese

2 Tbsp water

1/4 tsp freshly ground black pepper

12 ounces Italian sausage

1/3 cup chopped yellow onion

2 cans (14.5 oz) diced tomatoes with basil, garlic & oregano, undrained

1 can (6 oz) tomato paste

1 1/2 cups shredded mozzarella cheese, divided

Cook pasta according to package directions, omitting salt. Meanwhile, combine ricotta cheese, water and pepper in small bowl; set aside.

Heart large skillet over medium-high heat. Add sausage and onion; cook 3-5 minutes or until sausage is crumbled and onion is tender, stirring occasionally. Drain. Add undrained tomatoes, tomato paste, 3/4 cup mozzarella cheese and cooked pasta to skillet; stir to combine.

Dollop spoonfuls of ricotta mixture on top of pasta mixture. Sprinkle with remaining mozzarella cheese. Reduce heat to low; cover and cook 2-3 minutes or until ricotta mixture is hot and mozzarella cheese melts. Serves 6.

At Publix now through March 5, you can find extra savings on all the ingredients you need for great Italian meals. Find more Italian recipes + savings information here.

Disclosure: The information and prize pack have been provided to me by General Mills through Platefull Co-Op. All opinions are 100% my own.

Apple-Feta Salad with Chicken, Bacon & Pecans

Does anyone else find it difficult at times to cook for two? I hesitate to make recipes that serve 6-8, because that means we'll be having leftovers 3 and 4 times over. It's nice to have go-to recipes that are easy to throw together for just two people, like chili, pasta dishes, etc. I made this salad the other week, and it has now been added to my list of easy for 2 dinners :) The quantities below serve two, but you can easily customize it to serve however many you need, or switch any of the toppings for those of your choosing. I hope you have a great start to your week!

Apple-Feta Salad with Chicken, Bacon & Pecans
salad greens (I used baby spinach + romaine)
2 chicken breasts, grilled and sliced
4 slices bacon, cooked and crumbled
1 apple, chopped
1/4 cup craisins
2 oz crumbled feta
1/4 cup spiced nuts (recipe here)

Layer all salad ingredients on two plates. Serve with vinaigrette (I used raspberry, but you could also use balsamic or another of your favorites).

source: recipe adapted from here

Black Bean Chili

The weather around here has been crazy lately: snow flurries then blue skies, freezing mornings and warm afternoons...I'm just ready for spring to get here! Since we still have had quite a few chilly evenings, I made a batch of this black bean chili last week. It was SO good, and it honestly might become my go-to chili. The black beans make it extra filling (not to mention a little healthier!), and we've been eating this like crazy for the past week. Hope you have a fantastic weekend!

Black Bean Chili
3 (15 oz.) cans black beans
1 Tbsp olive oil
1 large onion, chopped
1 lb ground beef, cooked and drained
4 tsp chili powder
1 tsp ground cumin
1/2 tsp freshly ground pepper
1/4 tsp salt
1 1/2 cups chicken broth
3 (14.5 oz) cans petite diced tomatoes, any variety (the kind with green chiles or jalapenos are my favorite)
toppings: sour cream, shredded cheddar cheese, lime wedges, corn chips, cilantro

Rinse and drain 2 cans of black beans. Do not drain the third can.

Sauté chopped onion in heated olive oil in a large Dutch oven over medium heat 6 minutes. Add the cooked ground beef and cook another minute longer. Stir in the chili powder, cumin, pepper, and salt; sauté 1 minute. Stir in drained and undrained black beans, chicken broth, and diced tomatoes. Bring to a boil over medium-high heat; cover, reduce heat to low, and simmer 10 minutes. Serve chili with desired toppings.

source: recipe adapted from Southern Living, November 2007

Skillet Shrimp & Orzo

I've realized that we eat chicken for about 90% of our dinners.  It's just so easy and healthy and I find so many chicken recipes that I want to try!  So I decided to break out of my fowl rut and I tried a new shrimp dish.  It is such a simple dish to throw together after work but it was full of flavor and a delicious change from our go-to chicken.  Have a great weekend!

Skillet Shrimp & Orzo

2 Tbsp olive oil

6 cloves garlic, minced

3 cups halved grape tomatoes 

coarse salt and freshly ground pepper

3/4 pound orzo

3 1/4 cups low-sodium chicken broth

1 pound large shrimp, peeled and deveined 

1 cup fresh basil leaves, torn

Preheat oven to 400 degrees, with rack in top position.  In a large broiler-proof skillet, heat 5 tsp oil over medium heat. Add garlic and cook until just beginning to brown, 1 minute.  Increase heat to high and add tomatoes; season with salt and pepper and cook, stirring occasionally, until softened, 6 minutes.  Add orzo and broth and bring to a simmer. Cover, transfer to oven, and bake until liquid is mostly absorbed, 10-12 minutes.

Toss shrimp with 1 tsp oli and 1/4 tsp each salt and pepper.  Remove skillet from oven and place shrimp on top of orzo. Heat broiler.  Broil until shrimp are opaque throughout, 4 minutes.  Sprinkle with basil and serve.

source: recipe from Everyday Food, May 2012

Spiced Chicken with Couscous Salad

On the list of things that make me happy, somewhere between falling asleep to the sound of rain and paying for something with exact change, is a colorful plate of food.  I just love the way the basil and the snap peas contrast with the bright red of the tomatoes in this couscous salad.  This is one of the easiest dinners to make and it was super flavorful due to all of the fresh ingredients.  We spent yesterday afternoon laying by the pool and came home to have this for dinner -- it felt like a summer day.  Happy Monday!  

Spiced Chicken with Couscous Salad
3 Tbsp olive oil
4 boneless, skinless chicken breasts (I cut mine in half so they would cook faster)
1 Tbsp paprika
2 tsp ground cumin
salt and freshly ground pepper
3/4 cup couscous
3/4 pound cherry or grape tomatoes, halved
1/4 pound snap peas, thinly sliced crosswise
1/2 cup torn fresh basil
1/2 tsp grated lemon zest
2 Tbsp fresh lemon juice

Heat 1 Tbsp of the olive oil in a large skillet over medium heat.  Combine the paprika, cumin, 1/2 tsp salt, and 1/4 tsp pepper in a small bowl and stir to combine.  Place each chicken breast half in the seasonings and turn to coat.  Cook chicken until browned and cooked through, about 6-7 minutes per side.  Transfer to a cutting board.

Meanwhile, place the couscous in a large bowl.  Add 1 cup hot tap water, cover, and let sit for 5 minutes; fluff with a fork.  Add the tomatoes, snap peas, basil, lemon zest, lemon juice, the remaining 2 Tbsp of olive oil, 1/2 tsp salt, and 1/4 tsp pepper and toss to combine.

Slice the chicken and serve over the couscous.

source:  recipe from Real Simple, June 2010

Onion-Apple Pork Tenderloin

For his birthday dinner, Caleb requested pork tenderloin.  My go-to pork recipe is this cranberry-dijon pork roast, but Caleb wanted an apple-flavored pork rather than the cranberry.  This recipe is what I came up with, and Caleb loved how flavorful it was.  I hadn't made a crockpot dinner in a while and my love for my crockpot has been renewed.  I had forgotten how nice it is to throw a few ingredients together in the morning and then forget about dinner and let the crockpot do its magic...and make our house smell wonderful in the meantime!  

Onion-Apple Pork Tenderloin

1 boneless pork loin (1.5 - 2 lbs)

2 Tbsp olive oil

1 envelope Lipton onion soup mix

2 Tbsp firmly packed brown sugar

1/2 cup apple juice

1/2 cup unsweetened applesauce

salt and freshly ground pepper 

Spray the inside of a crockpot with cooking spray.  Place pork loin in crockpot.  In small bowl, combine olive oil, soup mix, brown sugar, apple juice, applesauce, salt, and pepper.  Stir to combine well.  Pour mixture over the pork loin in crockpot.  Cover and cook on low for 8 hours.  Slice or shred pork before serving.  Ladle juice into small bowl to serve on top of meat.  Serves 2-4.

Quick Pastitsio

Whenever we go to my sister Lauren's house, I know I'm going to come home with new recipes, whether it's from her kitchen or from the stack of cooking magazines she has.  I found this recipe as I was flipping through Cooking Light and I knew we would like it.  It originally called for fat-free milk and fat-free cream cheese but, because I like to keep it real around here, I never buy fat-free.   Let's face it:  full-fat just tastes better!  Either way, the cream cheese makes the sauce extra creamy and good.

Quick Pastitsio
8 oz uncooked penne or rotini
1 lb ground sirloin
1 Tbsp olive oil
1 onion, diced
5 garlic cloves, minced
3/4 tsp salt
1 Tbsp flour
2 cups milk
14.5 oz can diced tomatoes, drained
8 oz cream cheese
3/4 cup shredded mozzarella cheese

Cook pasta according to package directions.  Drain and set aside.

Cook beef until brown and crumbly.  Drain and set aside.

Add olive oil to a large saucepan.  Add onion and saute 4 minutes, stirring occasionally.  Add garlic, saute 1 minute, stirring constantly.  Add beef and add salt.  Add flour, cooking 1 minute stirring constantly.  Stir in milk, diced tomatoes, and cream cheese, stirring until smooth.  Bring to a simmer.  Cook 2 minutes or until thoroughly heated. Stir in pasta.  Pour mixture into a greased 9x13" baking dish.  Sprinkle mozzarella cheese evenly over all.  Bake at 350 degrees until cheese is melted, about 10-15 minutes.

source:  recipe adapted from Cooking Light, October 2011

Italian Chicken Soup

My favorite soups are always the creamy or cheesy ones.  Probably because they end up not being as healthy for you, but a warm, creamy bowl of soup on a cold fall day just hits the spot!  I made this soup several weeks ago, and it made enough to feed an army!  After we ate it for a couple of meals, I divided up the rest into containers and stuck them in the freezer.  I love having ready-made meals on hand, especially now that the days are shorter and starting on dinner when it's already dark out doesn't always sound like fun.

Italian Chicken Soup

1 lb Ditalini pasta

1 Tbsp olive oil

1 fully cooked rotisserie chicken

8 cups chicken broth

1 medium onion, diced

2 green bell peppers, diced

2 fresh jalapenos, diced

1 Tbsp olive oil

28 oz can diced tomatoes

2 cups heavy cream 

1 Tbsp dried oregano

salt and freshly ground pepper to taste

Cook pasta in pot according to package directions.  Drain and rinse in cold water to cool.  Toss in 1 Tbsp olive oil and set aside.

Remove the meat from the rotisserie chicken and shred.  Set meat aside.

Add 1 Tbsp of olive oil to a large pot and saute the onion, green pepper, and jalapenos over medium heat until tender and golden brown, about 10 minutes.  Add chicken broth, shredded chicken, and diced tomatoes with their juices. Bring a boil, then reduce to a simmer and cover.  Can leave covered and simmering up to a few hours.  Before removing from heat to serve, add the cooked pasta, the heavy cream, and the oregano.  Add salt and pepper to taste and stir to combine.  Top with parmesan cheese to serve, if desired.

source:  recipe adapted from the pioneer woman

Chicken & Tomato Pasta Bake

Since I can never seem to get a decent picture of pasta dishes, these pictures do not do this dish justice.  This is one of our newest favorite pasta dishes - especially because you don't even have to boil the pasta!  It is definitely a stir-all-the-ingredients-together-and-throw-it-in-the-oven kind of dinner.  Those are my specialty!

Chicken & Tomato Pasta Bake
8 ounces dried pasta, uncooked
2 cups chopped cooked chicken breast meat
4 cloves garlic, roughly minced
28 oz diced tomatoes
2 cups shredded mozzarella cheese (or a mix of mozzarella and provolone)
1/2 cup grated Parmesan cheese
1 tsp salt
freshly ground black pepper
2 cups milk

for the topping
1/2 cup dried breadcrumbs
1/2 cup grated Parmesan cheese
1/2 cup loosely packed fresh herbs (I used 2 tsp dried basil and 2 tsp dried oregano instead)
1/4 tsp salt
freshly ground black pepper
1/4 cup olive oil

Heat the oven to 400 degrees and lightly grease a 3-quart casserole dish (ideally one wth a tight-fitting lid, but you can also cover another dish with aluminum foil during baking).

In a large bowl, mix the dried pasta, chopped chicken, garlic, and tomatoes (with their juices).  Stir in the salt and pepper. Stir in the shredded cheese and Parmesan.  Spread the mixture in the prepared baking dish and pour the milk over top. Cover the dish tightly.  Bake for 50 minutes, or until the pasta is tender.  Remove the dish from the oven.

Meanwhile, prepare the topping.  In a small bowl (or food processor), stir together the breadcrumbs, cheese, herbs, salt, and pepper.  Slowly drizzle in the olive oil, stirring until the texture resembles wet sand.  Spread the topping over the bubbling casserole and return the dish uncovered to the oven.  Cook another 5 minutes or until the topping is toasted.  Allow casserole to cool for a few minutes before serving.

source: the kitchn

Chili & Cornbread

I have a confession.  I didn't make this chili entirely from scratch.  I've been making chili like this since I was in college, and it's still one of my favorites.  Back then I wasn't about to buy a dozen different spices to make chili, so I use this super easy recipe instead.  I still make it like this because it's delicious.  I'm not one of those people that makes something easy for dinner just because it's easy.  I make it because it's good, and if it's easy then it's a plus!  

Easy Chili

2 cans Chili Magic (found in the aisle with canned beans)

2 lbs ground beef

2 (14.5 oz) cans diced tomatoes (I use the ones with zesty green chiles)

veggies of choice:  green pepper, red pepper, onion

salt and pepper to taste

Brown ground beef; drain.  Mix all ingredients into a large pot or a crockpot.  Cook on low for three hours up to all day, stirring occasionally.  Serve with cheese and sour cream.

Buttermilk Cornbread with Monterey Jack Cheese

1 cup flour

1 cup yellow cornmeal

2 tsp baking soda

1 tsp baking powder

1 tsp salt

1/2 cup (packed) coarsely grated Monterey Jack cheese

3/4 cup buttermilk

2 eggs

3 Tbsp honey

1/3 cup unsalted butter, melted

Preheat oven to 425 degrees.  Butter an 8x8" baking dish.  

Whisk flour, cornmeal, baking soda, baking powder, and salt together in medium bowl.  Stir in cheese.  In another bowl, whisk together buttermilk, eggs, and honey.  Add melted butter and whisk until blended well.  Add buttermilk mixture to dry ingredients.  Stir just until combined.

Pour batter into prepared pan.  Bake until tester inserted into center of bread comes out clean, about 15 minutes.  Cool completely in pan on rack.

source:  recipe from Bon Appétit: Fast, Easy, Fresh

Easy Summer Dinner: Chicken Salad

I don't know about you, but I'm still trying to avoid making dinners that require turning on the oven! We have been doing a lot of grilling and other simple dinners this summer.  One of our favorites has been chicken salad.  It's a cinch to throw together and then we can have the leftovers in the fridge to pull out for for lunches.  

Chicken Salad
for the dressing:
1 cup mayonnaise
4 tsp apple cider vinegar
2 Tbsp honey
1 tsp poppy seeds
salt & pepper to taste

4 cups cooked & cubed boneless, skinless chicken breasts
2.25 oz pkg chopped pecans
1 heaping cup halved red grapes
3 celery stalks, diced

Whisk together dressing ingredients until well combined.  Cover and store in refrigerator.  In a large bowl, toss together the chicken pieces, pecans, grapes, and celery.  Pour desired amount of dressing (I only used about half) over salad ingredients and stir to coat.  Serve with croissants or on a bed of baby spinach or romaine leaves.

source:  recipe from simply scratch

Chicken Squares

Throughout our marriage I have really tried to make something different for dinner most nights.  For the first four months I stuck to this, but since then I've slipped up and made a few dinners on more than one occasion.  This recipe is one of those ones that I keep going back to.  I've been eating these chicken squares since I was little, and I love them.  The recipe is originally from a family friend, and these are so easy to make!  And they look quite cute all bundled up; for company it makes a much better presentation than just a casserole or something.

Chicken Squares
2 cups cubed chicken, already cooked
3 oz cream cheese, softened
2 Tbsp melted butter
1/8 tsp pepper
1/4 tsp salt
2 Tbsp milk
1 Tbsp chopped pimiento (found in the canned vegetable aisle)
8 oz tube of crescent rolls

Blend cream cheese and margarine.  Add salt, pepper, milk, and pimiento; mix well.  Add chicken and stir to combine.  Separate crescent rolls into four rectangles onto ungreased baking sheet.  Pinch the seams together.  Spoon 1/4 of the mixture onto the center of each rectangle.  Pull the four corners of each rectangle to the center and seal with your fingers, creating a little bundle with the chicken mixture inside.  Bake at 350 degrees for 20-25 minutes, or until crescents are golden brown.

Lessons in the Kitchen

Having spent so much time in the kitchen these last seven and a half months of married life, I have learned some valuable lessons.  Higher up on that list are the following:

1. Caleb loves pork.
2. Crock pot recipes are my best friend.

So, logically,

3. A crock pot pork recipe will be a winner.  Every time.

I think this recipe is my favorite pork recipe so far.  It takes about 3 minutes prep time.  Score.  And because it smells so delicious while cooking, when Caleb walks in the house after work it smells like I've been slaving in the kitchen all day. Score again.

Cranberry-Dijon Pork Roast
1 boneless pork loin roast (1.5 - 2 lbs)
2 Tbsp butter, melted
1 envelope Lipton onion soup mix
1 can (14 oz) whole-berry cranberry sauce
1 Tbsp Dijon mustard

Place slow cooker liner in your crock pot.  If you haven't used these before, please do!  I like Reynolds. It makes cleanup so easy.  Place pork loin in crock pot.  In small mixing bowl, combine butter, soup mix, cranberry sauce, and mustard.  Stir to break up the cranberry sauce and make sure all ingredients combine well.  Pour on top of pork loin.  I try to keep most of it on the roast to give it the most flavor.  It eventually will slide off and cook in the juices, but initially start with it on top.  Put your crock pot to the 6-hour setting.  (On mine, it's the high/6 hour setting.  If yours only has high/low options, put it at low.  If after four(ish) hours it doesn't seem to be cooking, kick it up to high.)  Let cook for six hours.  I wasn't even able to slice this when it was done cooking; it fell apart into pieces because it was so tender.  Transfer meat to plate.  Ladle the juice into a bowl and serve to top the pork.  In our house this serves 2-4.  If you need more meat, just adjust sauce ingredients and cooking time accordingly.

Source:  recipe altered from Taste of Home Simple & Delicious, December/January 2011