Stuffed Zucchini, with or without rice, has always been a staple in our house. It’s easy, fairly inexpensive but a nice veggie heavy meal since I add tomatoes and mushrooms on top of the zucchini. It’s kind of a pain … Continue reading
We spent an amazing fall day at a local pumpkin patch. Complete with hayrides, pumpkin picking and animals! I really, really love fall family days. Another things I really love are Sloppy Joe’s! But now that I have a toddler … Continue reading
Oh my gosh – Overnight Oatmeal in the Crockpot! Why is this something I’ve only recently discovered?! It’s super easy, totally convenient, requires no work from me in the morning, it’s healthy AND it’s delicious.
I’ve been experimenting with a bunch of different combinations and recipes and this is one I really, really like. It’s sweet and creamy and very, very filling. It’s perfect to enjoy on these cooler mornings now that the season change is coming.
- 2 TBSP butter
- 4 apples (I love Honey Crisps) pealed and chopped
- 1/2 c pack brown sugar (I use light)
- 1 tsp cinnamon
- Pinch of salt
- 2 cups Old Fashioned Oats
- 2 cups milk (I use 1%)
- 2 cups water
Coat your crock pot with a bit of non-stick spray or a little extra butter to prevent sticking
Cut the butter into little pats and place on the bottom of the crock pot
Add the apples on top
Next pour the brown sugar in, sprinkle the cinnamon over top of the apples and add the pinch of salt
Add the oats next
Pour the milk and water over top of the oats
DO NOT STIR…I repeat…DO NOT STIR!
Cover with a lid and cook on low for about 8 hours
Wake up and ENJOY! I serve ours with a drop of extra milk in the morning to make it extra creamy.
See, I told you it’s super easy and also so super delicious!
Are you a fan of overnight oatmeal? What’s your favorite recipe?
Y’all I am so ready for fall! Even the dinners I’m making SCREAM fall! Remember this goodie that I made in August (yes, I know that’s still summer). Here is another dinner that’s all creamy and full of comfort-food goodness and perfect as the leaves start to turn and the weather takes on a bit of chill.
I’ve been making this meal for a while. Part of me hates that I use the biscuits that you can buy in the pop can at the store (I really try and limit processed foods) but you can’t beat the convenience!
This meal comes together pretty quickly (especially since I use the crock pot to cook the chicken) and there is certainly enough for our family plus a lot of leftovers!
- Shredded Chicken Breast (I cook 1.5lbs in the crock pot in chicken stock, garlic and thyme and then shred)
- 2 16oz bags of frozen mixed vegetables
- 1 TBSP Extra Virgin Olive Oil
- 1 tsp dried thyme
- 1/2 cup all purpose flour
- 2 cups chicken broth
- 3/4 cup milk ( I use 1%)
- Salt and Pepper, to taste
- 1 package of biscuits (I use Pillsbury Grands!)
Preheat the oven to 375 degrees
Heat the olive oil over medium high heat and add the frozen vegetables
Once they are warmed, add the thyme and a bit of salt
Sprinkle the flour over the veggies and stir to coat and cook about 1 minute.
Add the broth and milk and stir until thickened (usually about 5-6 minutes)
Remove from heat, stir in the chicken, taste for seasoning and then pour into a 9×13 prepared baking dish.
So usually I put the raw biscuits on top and cook for around 40 minutes BUT I didn’t give myself enough time the night I made this so I cooked the biscuits at the temperature on the package for 1/2 the time suggested on a baking sheet. Then I transferred them to the top of the chicken and veggie mix and baked for another 10 or 12 minutes at 375 (until golden).
This is a family favorite – I make it a few times per month throughout the year. The biscuits aren’t awesome left over but we don’t mind the at all!
To be fair, we don’t really get fall until October here in Coastal North Carolina – we’ve got at least another month of 80 degree weather – but I’m all about starting early. I mean, even Starbucks will have their Pumpkin Spice Lattes back at the beginning of September!
I made this dinner earlier this week and, besides being a HUGE hit with my husband, it screamed Fall Flavors to me! This is one meal that will certainly be entering the rotation on a consistent basis. And the best part, it’s gluten free and fairly healthy – I mean, as healthy as bacon can be!
- 2 medium to large spaghetti squashes
- 1 package of bacon (mine was 12oz but I’ve seen some as big as 16oz – honestly, either will work)
- 10oz of spinach
- 2 Tbsp balsamic vinegar
- 2 1/2 Tbsp maple syrup (use the good stuff)
- 1 tsp dried thyme
- 8oz of goat cheese
- Salt and Pepper
Start by cooking your spaghetti squash. There are several ways to do this. I prefer to put each squash in the microwave for 3 minutes each. After that I slice with a knife and place seed side down on a baking dish lined with foil. I roast at 375 degrees for 30-40 minutes. Once they are cooked I remove, flip over and let cool.
Chop your bacon into 1 to 2 inch pieces and cook over medium high heat until crispy and then lower the head slightly to render off the rest of the fat – about 4-5 minutes to crisp and another 5 or so to fully cook.
Add the balsamic vinegar and scrape up any bits from the bottom of your pan. The bacon grease will most likely splash up at this point, so be careful!
Stir in the maple syrup and the thyme and cook for about 45 seconds or so.
Begin adding your spinach in batches. Cook until wilted and there is more room in your pan before adding more.
While I was doing that I was multi-tasking and scrapping my squash into “noodles” with a fork (remove the seeds and discard first). I laid them out flat on a cutting board and salted at this point too.
Once the spinach has all been added and wilted, add in your squash and stir.
Lastly add in the goat cheese and stir to combine.
Serve immediately and be prepared for the praise – this meal is delicious!
**I got the original recipe from Buzzfeed and you can find it here.