Crockpot Pesto Chicken

I have been obsessed with this recipe recently.  I make it every two weeks!  Super easy and pretty quick for a crock pot recipe!

 

Ingredients:

  • 4 Chicken breasts
  • 4 mushrooms (I hate mushrooms, so I dice them VERY fine so I “hide” them)
  • 1c chicken broth
  • 2 shallots cut julienne
  • 1 jar of pesto

 

Line the crockpot with the crockpot liner.  Pour the broth in.  Then put in the chicken, mushrooms, and shallots.   When it comes to putting on the pesto, I spread it on top of the chicken breast.

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Put the lid on, cook on low for 4 hours, or high for 2 hours.

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Serve over pasta, or eat it by itself!   Trip likes having it with a little bit of marinara.  Sometimes I think he will put my marinara on anything!  🙂

 

Spaghetti and Butternut Squash Casserole

While working in triage….ok, so maybe I wasn’t working…I was daydreaming about what new things to make and this recipe just popped into my head.  Right now I am going through an obsession with squash.  It’s tasty and super low in calories….so why not?  And I love tomato sauce….so why not mix everything together?

Ingredients:

  • 1 cooked spaghetti squash
  • 1/4 of butternut squash shredded
  • 5c tomato sauce (I used this recipe from Nom Nom Paleo…one recipe made 5c after blending)
  • 2 chicken breasts diced and cooked
  • 1c diced red bell pepper
  • 1c chopped spinch
  • 1/2c chopped mushrooms (since I don’t really like mushrooms, we diced them up super fine)

 

First you need to cook your spaghetti squash.   Cut it in half and bake it rind side up at 375 degrees for 30-40 minutes.  You will know it’s ready when you can easily scrap out the strands.

While the squash is cooking, you can start making the tomato sauce.  I followed it exactly like the recipe on Nom Nom Paleo.   It does come out chunky like she said, so I blended it until it was a smoother consistency.   I can not say enough great things about this recipe.  I could not stop eating it with a spoon.  So good!

When the sauce was simmering, I prepared the rest of the ingredients.   I marinated the chicken in a fat free sun dried tomato marinade.   If you don’t want to marinate it, you can season it to your preference.

Once the spaghetti squash has been made into strands, I mixed everything together in one giant bowl.  Not going to lie….didn’t look like the most appetizing meal I ever cooked.  But I still had high hopes for this.  After mixing all the ingredients so that there was tomato sauce on everything, I put it in a 13×9 glass baking dish.   Then bake it in the oven at 375 degrees for about 40 minutes.  How I judged it on being done was by finding a piece of the shredded butternut squash and making sure it wasn’t very crunchy.

Let it cool for a few minutes and serve!

After baking

After baking

 

Even my boyfriend loved this dish!  If it gets his seal of approval, it has to be good!   It heats up well the next day in the oven or the microwave, so it is prefect for lunch the next day!