ONE PAN PARSLEY ROSEMARY CHICKEN & VEGGIES WILL HAVE DINNER PREPPED IN 20 MINUTES AND ALL ON ONE PAN!

Weeknight dinners can be hard. The after school rush – homework, chores, activities or sports – can leave your family eating microwave meals or takeout. Is it really possible to feed your family good food without spending hours in the kitchen? YES! On the nights you don’t want to cook, this meal comes to the rescue. It’s easy, delicious and healthy. You’ll spend just 20 minutes prepping dinner. Just enough time for the kids to do their chores, right? Then you’ll be free to help with homework or do other things for the next 40 minutes while dinner cooks.

And everything cooks at the same time. That means it will all be hot and ready at the same time! Have I mentioned the dishes… or lack thereof? Your cutting board, your knife and the pan you bake it on – plus the dishes your family eats off of – are all the dishes you’ll have to do. Can’t beat that, am I right?!

Weeknights are hard enough, let’s make dinner easier.

MAKE WEEKNIGHT DINNER EASIER WITH ONE PAN PARSLEY ROSEMARY CHICKEN & VEGGIES

Do you ever find yourself standing in front of the fridge with the door open, willing something to jump out that you can make dinner with? Have you ever wondered if dinner really needs to be an every day occurrence? Or are you:

• a busy mom trying to run a household?
• trying to feed your family food that tastes good and is good for you?
• always looking for a new go-to dinner recipe that comes together quickly and doesn’t leave you cleaning up for an hour afterward?

If you said “yes” to any of those, this recipe is FOR YOU!! If you are juggling lots of hats and responsibilities, trying to help your family eat a little better or looking to add some new, quick dinners to your menu plan, you need this recipe!

PARSLEY ROSEMARY CHICKEN & VEGGIES… IT’S WHAT’S FOR DINNER!

My kids love this and so does my husband… all except the asparagus, but that’s just for me. Last time I bought some at the store, my 7-year-old asked me, “Why do you keep buying that stuff?!” So, next time I won’t be including as much asparagus in our Parsley Rosemary Chicken & Veggies. But the moist and juicy chicken, the tender potatoes, carrots and asparagus… Mmmm, so good! And dinner is ready in an hour. Total score.

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One Pan Parsley Rosemary Chicken & Veggies that will Make You Drool

Prep time:  20 mins

Cook time:  40 mins

Total time:  1 hour

Serves: 4-6 servings

Get a healthy and delicious dinner on the table quick! This one pan meal only takes 20 minutes of prep time. It's loaded with protein and veggies and delicious flavors. You CAN make a meal the whole family loves in just an hour!

Ingredients

• Frozen chicken breasts (enough for your family)
• 4-6 red potatoes
• 3-5 carrots
• 8-10 stalks asparagus
• 5-6 green onions
• ½ cup parsley, chopped
• Olive oil
• Dried rosemary
• Dill weed
• Garlic powder
• Lemon juice
• John's Steak and Seasoning spice (the only place I've ever found this is from a little restaurant in Idaho - Pickle's Place. You can call and order it from them at 208-527-9944. Get two... or three. Seriously, it's amazing - I am in no way affilated with Pickle's Place, we just love this spice blend)

Instructions

1. Fill a large pot or bowl with hot water and place the chicken breasts in the water. Let thaw while you continue.
2. Chop up the red potatoes, carrots, asparagus, parsley and green onions.
3. Combine the potatoes, carrots and asparagus in a large bowl. Toss with olive oil until coated lightly.
4. Cover a sheet pan with tin foil. Lightly spritz with olive oil. Preheat the oven to 375ºF.
5. Spread the veggies on half the pan in a single layer. Place the chicken on the other half the pan.
6. Sprinkle the rosemary, garlic powder, lemon juice, parsley, green onions, and John's seasoning on the chicken.
7. Sprinkle dill weed, garlic powder, lemon juice, parsley, green onions, and John's seasoning on the veggies.
8. Bake the chicken and potatoes at 375ºF for 40 minutes. Check the chicken with a thermometer to make sure the internal temperature of the chicken is 165ºF or higher. If the chicken is not 165ºF, return to oven for an additional 5-10 minutes and check again. Check that the potatoes and carrots are tender by poking with a fork.
9. Remove from oven, cool and serve. Enjoy!

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WINNER, WINNER, PARSLEY ROSEMARY CHICKEN & VEGGIES DINNER!

You’ve done it! Dinner is delicious and healthy and on the table in an hour. Look at you go!! My kids gobble this up, even my picky 3-year-old. The dishes take about 5 minutes to rinse off and put in the dishwasher. And, if there’s any leftovers, you can wrap them up in the foil you cooked them on.  This is a winner on every level and it’s one of my go-to recipes for busy weeknights.

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The post One Pan Parsley Rosemary Chicken & Veggies that will Make You Drool appeared first on While He Was Napping.

I pulled the blanket around my neck tighter and tucked my feet up under me a little farther. “This is ridiculous!” I thought. And then I remembered that it had, indeed, snowed just a few days ago. Here. In the desert. In October. It’s kind of a toss-up whether we’ll get a white Christmas every year, so kicking off October with snow is pretty much unheard of. Furthermore, my boys were snuggled under blankets too, sitting just down the couch from me. Then I heard it. The heater kicked on and began filling the house with warm air. “Is it really that cold?!” I wondered. “Okay, stew for dinner it is!” And that’s how this Triple Bean and Chicken Stew was born.

I unwrapped myself, stood up and tossed the blanket back on the couch. As a result, my boys promptly began to tussle over it. “Okay, guys, it’s not that cold. Just share it,” I said as I pulled it from them, grabbed the corners and flipped it up in the air and laid it back down over both of my little miniature wrestlers because then they’d stop fighting over it, maybe.

THE BIRTH OF TRIPLE BEAN AND CHICKEN STEW

I hustled to the kitchen, got out the slow cooker and began pulling out ingredients and setting them on our cream colored, slightly stained island. I opened cans, drained and rinsed the beans and began placing things in the slow cooker. As I added the spices, their rich aromas wafted into my nose. I inhaled and smiled. “This is gonna be good.”

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Triple Bean and Chicken Stew

Triple Bean and Chicken Stew is hearty and will warm your insides and fill your belly. Author: Krista Prep time: 15 mins Cook time: 4 hours Total time: 4 hours 15 mins Serves: Serves 6-8 A hearty stes that will fill you up and warm you up. Perfect for chilly Fall days!

Ingredients

• 15.25 oz can of black beans
• 15.25 oz can pinto beans
• 15.25 oz can white beans
• 15.25 oz can corn
• 2 chicken breasts
• 12.5 oz can chicken broth
• 4.5 oz can diced green chilies
• ½ large red bell pepper
• ½ medium yellow onion
• 2 tsp garlic salt
• 1 tsp rosemary
• ½ tsp thyme
• ½ tsp sage
• 1 cup sour cream
• mozzarella cheese (for garnish)
• green onions (for garnish)

Instructions

1. Open cans and rinse beans.
2. Pour chicken broth, green chilies and canned corn with juice into slow cooker.
3. Add beans and stir until evenly mixed.
4. Place chicken breasts in slow cooker.
5. Chop pepper and onion and add to slow cooker.
6. Add spices.
7. Cook on high heat for 2-3 hours or until chicken breasts reach 165ºF.
8. Remove chicken breasts and shred. Return shredded meat to slow cooker. Stir until evenly distributed.
9. Cook on low heat for an additional hour, if desired.
10. Stir in sour cream. Garnish with cheese and green onions.

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But that wasn’t an option. We had leftovers. This was too good to waste; furthermore, there’s nothing wrong with leftovers! I reached for the new Reynolds Disposable Heat and Eat Containers. I like the idea of these containers, most of all that there’s no need to clean Reynolds Disposable Heat and Eat containers. No dishes? Yes, please.

NO DISHES WITH REYNOLDS DISPOSABLE HEAT AND EAT CONTAINERS

It says right on the containers that Reynolds Disposable Heat and Eat containers are a great alternative to plastic. Additionally, I would agree, in most cases. I really like that they are made with plant fibers and contribute less waste. Hence, a disposable container that I can feel good about. And I love that Reynolds Disposable Heat and Eat containers are perfect for the microwave. As a result, Mr. Napping can take leftovers to work and I don’t have to deal with his dirty dishes that have been sitting around all day (or longer!).

You can find these Reynolds Disposable Heat and Eat Containers at Walmart with the plastic wrap and aluminum foil. Our trips to the store are more like a traveling circus sometimes… As a result, my photos are often blurry. Oh, these two.

I opened up my Reynolds Disposable Heat and Eat Containers and filled them up. These are super easy to use and I love that you can put the lid underneath the container while you eat; therefore, it’s no fuss, compact and you just toss it when you’re finished. Definitely my kind of leftovers.

Mr. Napping loved the ease of these leftovers and I loved not having to clean out his Reynolds Disposable Heat and Eat Container when he came home. Consequently, we both love the simplicity of leftovers now.

Get ready to make some yummy Triple Bean and Chicken Stew on your next chilly day; also, don’t forget to pick up  Reynolds Disposable Heat and Eat Containers at your local Walmart. Finally, Grab a coupon so you can save $1.00! You can find them in the food storage aisle by the Reynolds Wrap.

The post Triple Bean and Chicken Stew You Don’t Have to Clean Up appeared first on While He Was Napping.

The holidays are over and school (finally!) started back up again. Which means our lives are back into a routine of sorts. Which means that I’ve gotten back into my slightly more structured life. I’ve gotten back to more regular meal planning, which has been good for us in more than one way: our budget, our waistlines, and our overall health. I definitely feel much better when I’m eating more healthy. But we have a routine because we’re busier now and that means I don’t have a lot of time to spend in the kitchen. I need quick meals that are delicious and family-friendly. So, with the help of Progresso® Light soup, I came up with this Enchilada Casserole.

PROGRESSO® LIGHT SOUP ENCHILADA CASSEROLE

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Progresso® Light Soup Enchilada Casserole

Prep time:  25 mins

Cook time:  35 mins

Total time:  1 hour

Serves: Serves 6-10

Enchiladas in a fraction of the time.

Ingredients

• 
• - Progresso® Light Soup Chicken and Cheese Enchilada Flavor
• - 1 cup Enchilada Sauce
• - 3 large Mushrooms, sliced
• - 3 Green Onion Stalks, sliced
• - 2 cups Shredded Cheese
• - 4 Wheat Tortillas
• - 1 large Red Pepper, cut into slices
• - 1 medium Roma Tomato, sliced
• - 1 cup cilantro, sliced
• *We had some rotisserie chicken in the fridge from a meal a couple days before, so I cut it up and added it to our enchiladas as well. The soup has chicken in it already, so you don't really need to add more. But, I needed to use ours up and three of the four males in my home are meat-lovers, so no one complained.

Instructions

1. - In a 9x13" pan, pour about ½ cup of enchilada sauce in the bottom of the pan. Spread the sauce so that it covers the entire bottom of the pan.
2. - Cut the tortillas in half. Arrange them on top of the enchilada sauce with the flat edge against the edge of the pan.
3. - Pour half the can of Progresso® Light Soup on top of the tortillas. Spread to completely cover the tortillas.
4. - Sprinkle cilantro, mushrooms and chicken pieces (if desired) on top of the soup.
5. - Sprinkle ¾ cup of shredded cheese on top of the cilantro and mushroom pieces.
6. - Repeat the steps above. Add another layer of tortillas, then another layer of soup, another layer of cilantro and mushrooms, and another ¾ cup layer of shredded cheese and the rest of the enchilada sauce.
7. - Lay out red pepper slices on top of the shredded cheese and then put a tomato slice in the middle of each pepper slice.
8. - Sprinkle green onion slices on top.
9. - Cover and bake at 350ºF for 20-25 minutes. Then, uncover and sprinkle the remaining cheese on top. Bake another 5-10 minutes until the cheese is melted, bubbly and lightly toasted.
10. - Remove from oven and allow to set for 10 minutes - your layers will stay together better if you do.
11. - Slice and serve. Top with sour cream and cilantro if desired. Enjoy!

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I like the light part of these soups. It’s a new year and many of us have recommitted to eating better. This soup was full of flavor and goodness without being loaded with calories. And there is so much variety available. My boys loved the potato and bacon one we had for lunch the other day. It was creamy and cheesy, yum! We haven’t tried the other ones yet, but I’m pretty excited about them!

I also love Progresso® Light soups because they have BoxTops for Education Labels. Big J’s school collects them. I love that I can help out his school and feed my family healthy meals! The boys and I grabbed our Progresso® Light soups at Walmart. So, next time you are at Walmart, grab a few cans and make them apart of your family dinners. Right now you can grab this coupon and save $1.00 when you purchase four cans. And check out even more recipe ideas using Progresso® Light soups!

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WILD RICE AND CHICKEN SOUP

Ingredients:
– 1/2 cup butter
– 3/4 cup all-purpose flour
– 1 onion, finely chopped
– 1/2 cup celery, chopped
– 1/2 cup carrots, chopped
– 8 cups chicken broth
– 2 cups wild rice
– 1 lb chicken breast, cubed
– 1 tsp sea salt
– 1 tsp rosemary
– 1 tsp thyme
– 1/2 tsp white pepper

Directions:
Melt the butter in a small sauce pan and gradually whisk in the flour to make a rue.
Add all ingredients to the slow cooker, including the rue. Mix to incorporate.
Cook on high for 4-6 hours or low for 6-8 hours.

We like ours thick and hearty. If you want a thinner soup, add 2-4 more cups of chicken broth until desired thickness is reached. You can also omit the rue, but it will slightly change the flavor.

This is one of our newest additions to our family menu, joining our family-approved last around Christmas last year. We absolutely love it! Even Little J, who gets bored of eating and has a hard time finishing dinner most nights, gobbles this stuff up. And Baby N, who is in his Mr. Independent stage will let me feed him this soup. Boy knows not to let good food go to waste.

Not only is it a hit with the whole family, it freezes fantastically. Which means it’s a great quick and easy menu option too.  Pull it out of the freezer and warm it on the stove.

This soup is hearty, filling and full of flavor. Perfect for cold wintry nights and after a day out in the snow. It makes me wish we had a fireplace so I could eat my soup in front of it. The great part about the slow cooker, besides the set it and forget it part, is that I can make a lot, freeze the leftovers and I’ve made three dinners for not much more work than making one. Total mom score during the busy, hectic holidays.

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COCONUT LIME CHICKEN

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Coconut Lime Chicken

Prep time:  4 hours 30 mins

Cook time:  25 mins

Total time:  4 hours 55 mins

Serves: 4-6 chicken breasts

Ingredients

• - 1 (13.6 oz) can of coconut milk
• - ¼ cup lime juice
• - 2 tsp ground ginger
• - 4 to 6 chicken breasts

Instructions

1. - Thaw the chicken breasts if they frozen.
2. - Warm the can of coconut milk in hot water. Coconut milk can be solid or partially solid at room temperature. Warm it up and mix the milk with a whisk until it's all homogeneous and combined. It just needs to be warm enough to mix together.
3. - Combine the lime juice and the ground ginger with the coconut milk and mix together. The ginger sometimes clumps up, try to break it up as much as you can.
4. - In a large container (preferably with a lid), pour the coconut milk marinade on top of the chicken breasts. Put the lid on and shake the container to help the marinade get between the pieces of chicken.
5. - Let the chicken sit in the marinade for at least 4-6 hours, overnight is ideal.
6. - Cook the chicken. My preferred method is on the grill, but these are delicious baked in the oven as well.

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