Lovin' From the Oven

Crockpot Chicken Bowls

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You know what I love most about slow cooking? The entire process of letting all of the ingredients sit together and having the flavors mesh over time. The end result is a balanced tasting meal. Not only that, but the crockpot does all of the work for you. You literally don’t have to do a thing while your meal is cooking.

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The process is similar to that of Fiji water. Their water starts out as a cloud, comes down as rain, is filtered by volcanic rock, collects, and then is bottled for you to enjoy. It’s a lengthy process, but the end result is worth it.

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There isn’t much for you to do in this recipe, you just have to wait. Patience is the key, my friends! Just like fine tasting water, the earth does most of the work for delicious tasting water. All you have to do is wait until the end and bottle it.

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I came up with this recipe because I wanted a delicious tasting Mexican meal without having to separately make all of the toppings. I didn’t want to spend all day in the kitchen cooking the beans, making the beef, and chopping the tomatoes for the salsa. I wanted everything to be done at once and ready to eat at the same time. By choosing to serve the mixture over rice instead of wrapping it in a tortilla, that saved me from messy eating.

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You can find my recipe for these Crockpot Chicken Bowls on Fiji’s website here. You can also get many other Perfection Takes Time Recipes on fijiwater.com.

This is a sponsored post, but the opinions expressed are my own.

Lemon Chicken Orzo Soup

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I am such a weakling when it comes to cold weather. It dropped down to 65 degrees F last week in Los Angeles, and I was busting out all of the blankets to put on the couch. My feet were freezing and I was wearing ponchos in the house. My DH thought I was crazy.

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Still, I’d take cold weather over scorching hot ones any day. I love staying in and cuddling with a cup of tea. Throw in a bowl of soup and I’m done for. Soup is actually one of the dishes that I feel comfortable cooking (and that’s saying a lot!). It’s lot a crockpot on the stove. Throw the ingredients together and let the soup simmer for a couple of minutes. Done.

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This was a warm and hearty soup. The lemon flavor truly shines through and meshes wonderfully with the orzo and chicken. Recipe adapted from Cooking Light.

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Lemon Chicken Orzo Soup

Ingredients

  • 1 tablespoon olive oil
  • 1 1/2 tablespoons dried onion
  • 3 cloves garlic, minced
  • 2 carrots, peeled and sliced into 1/4 inch thick
  • 1 celery stalk, thinly sliced
  • 4 cups water
  • 4 cups (2 cans) chicken stock
  • Juice of 2 lemons
  • 2 teaspoons dried basil
  • 2 teaspoons garlic powder
  • 8 oz (1.5 cups) orzo pasta
  • 2 chicken breasts, cubed
  • Salt and pepper, to taste

Directions

  1. In a large stockpot, heat the olive oil over medium-high heat. Add the onion, garlic, carrots, and celery and cook until tender, about 5 minutes.
  2. Add the chicken broth, lemon juice, dried basil, and garlic powder and bring to a boil. Cover, reduce heat to low, and cook for 20 minutes.
  3. Add the shredded chicken and orzo to the pot and cook for about 10 minutes, until the orzo is tender.
  4. Season with salt and pepper to taste before serving.
https://lovintheoven.com/lemon-chicken-orzo-soup/

Egg Noodles in Chicken Curry

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IMG_2324 We all know that I’m a terrible cook. I’ve embraced it by now and have accepted the fact that I’m just not going to make gourmet meals anytime soon. Even when it comes to making simple Vietnamese dishes, it’s hard for me to grasp the ingredients and directions. That’s why I’ll take a thirty minute meal whenever I can. The less time you have to spend in the kitchen, the easier the recipe, right? IMG_2309 I decided to do a little twist on an Asian inspired recipe by using No Yolks noodles instead of rice with curry. They’re cholesterol free noodles that cook up firm, smooth, and delicious. There’s No Yolks and No Other. I thought that their wide and flat shape would be great for scooping up curry sauce. I was right!IMG_2334 It was almost like having mini lasagna noodles with curry sauce instead of spaghetti sauce. No Yolks also makes noodles in whole grain, if you want something a little healthier with your meal. IMG_2337 This dish was great as is, but adding a couple of vegetables to the sauce would make it even better. Potatoes, green beans, and bell peppers are just a couple of extras that you could add. I loved the idea of subbing No Yolks Noodles for rice and can see myself doing that a lot more in our household. After I made this dish, I had some extra noodles leftover. Instead of making more sauce for it to go with, I thought of one of my favorite children’s meals. Noodles with butter and cheese! I never ate that meal as a child since it’s pretty foreign growing up in an Asian household, but all of my nieces and nephew adore it. I simply tossed the leftover noodles with melted butter, parmesan cheese, and fresh ground pepper. As simple as it sounds, I honestly think it’s my favorite way to eat noodles. IMG_2352 For other great recipes and ideas, you can try one of these twelve family-favorite, No Yolks noodle recipes:
Beef Casserole
Beef Stroganoff
Chicken Casserole
Chicken Noodle Soup
Goulash Recipe
Kugel Recipe
Lamb Stew
Spanish-Style Noodles
Tuna Noodle Casserole
Cheesy Noodles
Noodles Romanoff
Asian Noodle RecipeYou can also get a coupon for $1 off 2 bags of No Yolks Noodles here.This recipe was a bit spicy, so if you want it milder, decrease the amount of curry powder in your sauce. Recipe slightly adapted from The Kitchn.
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Egg Noodles in Chicken Curry

Ingredients

  • 2 tablespoons olive oil
  • 3 garlic cloves, roughly chopped
  • 2 tablespoons Thai red curry paste
  • 2 tablespoons curry powder
  • 1 cup coconut milk
  • 1/3 cup low-sodium chicken broth
  • 1 boneless skinless chicken breast, cut into bite-size pieces
  • 1 1/2 teaspoons sugar
  • 8 ounces No Yolks noodles

Directions

  1. Heat the garlic and oil in a medium saucepan over medium heat.
  2. Add the curry paste and curry powder and cook for another 30 seconds, stirring constantly.
  3. Add the coconut milk, chicken broth, chicken breast, and sugar. Stir everything together, making sure to evenly mix in the curry paste. Bring to a boil, then lower heat and simmer uncovered for about 30 minutes.
  4. Meanwhile, bring a large pot of salted water to a boil. Cook noodles according to package directions, timing it so that the noodles will be cooked when the curry is done simmering. Drain and divide between two bowls. Top with curry and the garnishes of your choice. Serve immediately.
https://lovintheoven.com/egg-noodles-chicken-curry/
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