The past couple of weeks have been busy, as usual! I am sorry for not getting meals posted last week, but I’m going to try and cover the best ones of the past 2 weeks in this blog post. My goal has been to ACCOMPLISH things this year, and I think I’m doing a pretty good job of doing that in the eating at home struggle.
Here are the meals we’ve really enjoyed from February 7-February 20, 2015.
Sweet Potato Comfort Dish
This recipe is really similar to a dish I make with brats and white potatoes, but has a totally different flavor profile with the sweetness from the meat and from using sweet potatoes. We loved this one!
- 1 package (20 oz) Sweet Italian sausage, casings removed
- 1.5 lb peeled and chopped sweet potatoes
- 1/2 cup onions
- 1 Tbsp minced garlic
- 1 can green beans
- 1 can cream of mushroom soup
- salt and pepper to taste
- Place the sausage, chopped sweet potato pieces, and onions in a large skillet and brown the meat on medium to medium-high heat until sausage is no longer pink. Break the sausage up with a spatula so it has a ground meat consistency.
- Once the meat is browned and the sweet potatoes are soft, fold in the garlic, green beans, and cream of mushroom soup. Simmer on low to low-medium for 5 minutes.
- Season to taste and enjoy!
One Dish Saucy Chicken & Noodles
This one was really good for a recipe that I literally just threw together at the last minute. When we make it again, I hope to squeeze some lemon in it and possibly add a little red pepper flakes and top with parmesan cheese. Everyone ate this right up! My kids liked that the asparagus “didn’t taste like anything”. 🙂
- 4 cups chicken broth
- 8-12 oz spaghetti noodles, broken into about 3 pieces per noodle
- 10-20 stalks of asparagus (or more, if you want!), cut into bite sized pieces
- 1 lb boneless, skinless chicken (we used breast meat)
- 1 jar of your favorite Alfredo sauce
- Place the broth and broken up spaghetti noodles in a large skillet. Boil and cook the spaghetti noodles for as long as suggested on the box. DO NOT DRAIN.
- Once the noodles are al dente, add the asparagus, chicken, and Alfredo sauce to the skillet and stir.
- Simmer together for about 5 minutes on low-medium heat, or until everything is warm.
Creamy Crockpot Chicken
This one was very, very easy. I’ll definitely make this again and maybe use one less can of cream of soup because we had a LOT left over, even after using the sauce as a gravy for our rice.
- 1-2 lbs boneless, skinless chicken breasts (really any chicken would work)
- 1 can cream of celery soup
- 1 can cream of chicken soup
- 1 envelope dry ranch dressing seasoning packet
- Place the chicken on the bottom of the crockpot.
- Cover it with the cans of soup and ranch dressing packet. Mix together.
- Cook on low 6-8 hour or high about 4 hours.