Lovin' From the Oven

Crockpot Cheesy Chicken and Broccoli

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Sometimes when my DF and I talk, I have no idea how we get along so well. I mean, half the time, he’s babbling on about some political issue, a world event, or something lawyer-y. Me, on the other hand, talk to him about fonts for the wedding, what I should bake for the day, and our grocery list.

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We’ve been together for almost five and a half years now, yet our conversations never get old. We never run out of things to talk about (or maybe it’s just because he does a lot of talking). Isn’t that funny how life works out? I really think that opposites attract.

My parents are a perfect example of that. Growing up, my mom was very patient, sympathetic, and caring. My dad was more adventurous, strict, and hands on. My mom was the one you’d run to if you did something wrong and needed to confess. My dad was the one you’d run to if you wanted to go to the park and play. They had the perfect balance of fun and discipline.

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This dish has the same balance that relationships do. It’s hearty without being too heavy and it’s healthy without feeling like you’re eating a plate of chia seeds. Another plus is that it’s made in the crockpot! I’m telling you guys, the crockpot is my best friend. I don’t know how I’d live without it.

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I’m sure my DF agrees since half of his meals are made with it. I’m seriously such a novice cook. Any tips? Maybe I should start taking cooking lessons somewhere.

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Recipe from Clipping Money

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Crockpot Cheesy Chicken and Broccoli

Ingredients

  • 3-4 boneless chicken breasts
  • 1 10oz can cream of chicken soup
  • 1 10 oz can cheddar soup
  • 1 14 oz can chicken broth
  • ½ teaspoon salt
  • ¼ teaspoon garlic salt
  • 1 cup sour cream
  • 6 cups broccoli florets, just fork tender (I cooked it in boiling water for 3-4 minutes)
  • 1 cup shredded cheddar cheese

Directions

  1. Mix together the soups, chicken broth, salt, and garlic seasoning. Place in a crock-pot.
  2. Add the chicken and cover lid. Cook on low for 6 hours or on high for 3 hours.
  3. When chicken is cooked, use 2 forks to shred into bite size pieces. Stir in sour cream and broccoli.
https://lovintheoven.com/crockpot-cheesy-chicken-and-broccoli/

Naked Juice Smoothie

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You know how everyone’s been on a “green” juice or smoothie kick recently? Well, count me in. I’m a sucker for drinking my vegetables.

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I don’t own a Vitamix or a BlendTec like the rest of the food blogging world (I wish!). I have a little blender that I bought from Costco. Sure, it may not be as powerful, but it gets the job done with a little bit of shaking and stirring. It even ground up the spinach leaves to disappear into the smoothie! That’s all I ask.

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As for the little dots in the pictures, it’s nothing other than chia seeds. I found them at Trader Joes and have been throwing them in everything– smoothies, bars, yogurt, cereal… they’re great! They don’t taste like anything, they just add a little texture.

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I hear there’s a technique and art to making airy, light smoothies. I still have yet to learn any of it because my method of “throwing everything into the blender and pulse vigorously” works for me.

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Naked Juice Smoothie

Prep Time: 10 minutes

Serving Size: 2

Ingredients

  • handful of spinach
  • 1 banana, sliced and frozen
  • 1/2 cup frozen blueberries
  • 1 cup Power-C Machine Naked Juice
  • 1/3 cup plain greek yogurt
  • 2 teaspoons flaxseed meal

Directions

  1. Blend everything together until you get your desired consistency.
https://lovintheoven.com/naked-juice-smoothie/

Parmesan and Spinach Orzo

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Have I told you guys that my DF and I have booked a venue for our wedding? I’m SO excited because this means I’m no longer venue hunting, emailing a million people for price lists, and comparing what exactly each place gives us. My DF and I are pretty easy going and aren’t very picky, so to find a place that is mostly all inclusive is perfect for us.

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Next step: Wedding dress hunting. I actually went by myself last weekend and hated it. The salesperson was great and I couldn’t have asked for anyone nicer, but for every dress that I tried on, I couldn’t take it off fast enough. I tried a variety of styles, too. Ball gown, sheath, sweetheart, v neck, straight across, mermaid… it was all just too much for me.

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Maybe it was because I went alone, maybe it’s because I should have tried on dresses that were actually in my size, maybe I should’ve tried them on in heels. Who knows.

Either way, I’m thinking I want more of a “white dress” than a “wedding dress.” Plus, why would you ever spend a thousand dollars on a dress that you wear once? That’s a whole lotta dinero.orzo-5

I’ll keep you posted on how that goes.

Meanwhile, this orzo dish is a perfect side for dinner. It pairs well with meats and vegetables. It’s also good cold (maybe that’s just me), but I do have a thing for day old, cold food… orzo-6

Next time, I’d toss is some more spinach since it shrivels so much when cooked and practically disappears. Recipe from Life as a Strawberry.

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Parmesan and Spinach Orzo

Serving Size: 4

Ingredients

  • 8 oz orzo, uncooked (half a box)
  • 2 Tbsp. Extra Virgin Olive Oil
  • 2 green onions, chopped
  • 1 clove garlic, minced
  • salt and pepper to taste
  • 2 tsp. flour
  • 1 cup milk (I used skim!)
  • 1 cups spinach, chopped
  • 1/2 cup parmesan cheese, shredded, plus extra for garnish

Directions

  1. Cook orzo according to package directions. Set aside.
  2. Heat olive oil in a medium-sized pot over medium heat. Add onions, garlic, salt and pepper and saute for 1 minute or until onions are translucent. Add flour to form a roux and cook for an additional minute.
  3. Add about 1/4 cup of the milk to the pot and whisk to work out any lumps from the roux. When lumps are worked out, add the remaining milk and whisk to combine. Bring to a simmer and cook until sauce has thickened, about 8 minutes.
  4. Add chopped spinach to sauce and cook an additional 2 minutes or until spinach has cooked down. Remove sauce from heat.
  5. Stir parmesan cheese into sauce. When cheese has melted, add cooked orzo to sauce and toss to coat. Garnish with extra parmesan cheese and serve immediately.
https://lovintheoven.com/parmesan-and-spinach-orzo/

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