kim, Author at Lovin' From the Oven

Savory Herb Chicken

October 25, 2015 by kim Leave a Comment

I’m crossing my fingers for colder weather soon. Seriously, I can’t take any more of this heat! Plus, getting dressed for colder weather is a lot easier than dressing for hot weather when you’ve got a burrito belly.

I don’t care much for chicken ever since I became preggers, but that’s all my DH wants to eat. The solution? Make something easy in the crockpot for him and I’ll make a quick stovetop meal for myself.

I really should use the crockpot more. It keeps food warm by the time my DH comes home from work (which varies day to day), which is such a wonderful feature since I never know if he’s hungry right away or wants to wait a bit before eating dinner.

Yes, I’m just as picky as serving food the moment it’s ready, just like I am with dessert. I have this weird 24 hour rule with my cookies. You have to eat them in 24 hours or I don’t think they’re as good anymore! Everyone else thinks my rule is insane, but to each their own.

This savory herb chicken is a great meal for picky eaters. There’s nothing weird in it. Plus, you’re already making your sides as well, so there’s no need to cook another dish.

Savory Herb Chicken

Ingredients

2 lbs small red potatoes
1 pkg (16 oz) baby carrots
1 medium onion, sliced
2 1/2 lbs bone in chicken parts (I used boneless chicken breasts)
1 pkg Crock-Pot Savory Herb Chicken Seasoning
3/4 cup water

Directions

Arrange vegetables on the bottom of the crockpot. Add chicken pieces on top.
Combine the seasoning mix with water and pour over the chicken and vegetables.
Cover and cook on low for 8-9 hours or high for 4-5 hours.

https://lovintheoven.com/savory-herb-chicken/

Salsa Verde Chicken Lasagna

October 15, 2015 by kim 2 Comments

Working from home means I actually have time to make every meal– breakfast, lunch, and dinner. It’s a lot of work! I give lots of credit to those stay at home moms and dads that take care of the cooking every day. There’s so much to prep, clean, and then you wake up the next day and have to do it all over again.

That’s why I’m thankful for easy dinner meals. The recipes that don’t require using three pots are my favorite. For this recipe, all you need is a baking pan. One pan to prep, cook, and clean.

I admit that you’re not going to get your daily vegetable serving from this meal. It’s basically protein and carbs, which is all my DH eats. Actually, he even pulled off the jalapenos on top prior to digging in. At least he takes his daily vitamins?

Salsa Verde Chicken Lasagna

Ingredients

3 chicken breasts, cooked and shredded
2 1/2 cups salsa verde
1 1/2 cups Mexican shredded cheese
1 box no boil lasagna noodles
sliced jalapenos, optional

Directions

Preheat oven to 350.
In the bottom of a 7x11 pan (you can make it in a 9x13 and add a little more of each ingredient), pour 3/4 cup of salsa verde.
Layer lasagna noodles on top. Add 1/3 cup of cheese, 1/3 of the chicken, and 1/3 cup of salsa verde. Repeat two more times.
For the top, finish the lasagna noodles with 1/2 cup of cheese and 3/4 cup salsa. Cover with foil and bake for 35 minutes. Remove the foil and top with jalapenos (if using). Bake for another 15 minutes.

https://lovintheoven.com/salsa-verde-chicken-lasagna/

Chocolate Chip Pumpkin Banana Bread

October 6, 2015 by kim 1 Comment

You either fall in the “love pumpkin” or “hate pumpkin” category. I never cared for it growing up (do any Asian households even eat pumpkin?!), but you can definitely count me in the first group now. Since one can of pumpkin is enough for two recipes, you bet that there will be more pumpkin coming your way.

I baked these mini loaves and sent them to work with my DH. Thank goodness for co-workers! They’re the best at making more kitchen counter space. Since I’ve been working from home, I don’t have any co-workers to give these to. Sorry, DH. You’re just gonna have to take things to work for… forever. Hah.

Pregnancy wise, I’m just over the half way mark! Can you believe it?! It seriously flew by. I’m 21 weeks tomorrow and finally starting to show. Every time I walk by my reflection, I have to do a double take because that baby bump throws me off. Is that really me? It’s crazy.

We got this dish as a wedding present from one of our friends. It came straight from France and is the most beautiful plate in my cabinet! The colors and detail are a stunning presentation for this banana bread.

Sprouts helped me kick off the pumpkin season with a wonderful package that they sent me. I went straight to the kitchen with a can full of pumpkin and turned it into this chocolate chip pumpkin banana bread. Yum! It’s the first pumpkin recipe for this year and it was a winner. Thank you Marla Meridith for the recipe!

Chocolate Chip Pumpkin Banan Bread

Ingredients

1/2 cup unsalted butter (1 stick) room temperature
3/4 cup white sugar
2 large eggs
1/2 cup canned pumpkin
3 very ripe bananas
1 teaspoon pure vanilla extract
2 cups unbleached all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon pumpkin pie spice
1/2 cup chocolate chips + 1/3 cup for topping
cinnamon/sugar for sprinkling (optional)

Directions

Preheat oven to 350 degrees F. Grease or spray a (8X4 or 9X5) loaf pan (I used 4 small pans).
Cream together the butter and sugar. Mix in the eggs, pumpkin, banana, and vanilla.
Gradually stir in the flour, baking soda and pumpkin pie spice until just combined.
Add 1/2 cup of the chocolate chips and mix again.
Pour batter into the prepared loaf pan. Top with the extra 1/3 cup chocolate chips and cinnamon/sugar mix, if using.
Bake uncovered for 60-70 minutes or until toothpick comes out clean. (I baked my 4 small pans for 33 minutes)

https://lovintheoven.com/chocolate-chip-pumpkin-banana-bread/

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