If you are in need of some comfort food, this chicken pot pie soup is exactly what you should make!
As always, I browse a few recipes and take a little bit of what I like from each to make my own unique recipe. I’m really into “simple” and “quick” meals that taste delicious. This one didn’t disappoint and is husband approved!
- 2 Cups Shredded Chicken (Use shredded rotisserie chicken to save cooking time)
- 1 Cup Half & Half
- 2 – 3 Cups Chicken Broth (Use more or less depending on how brothy you want the soup)
- 1 Can Cream of Celery
- 2 Carrots Chopped
- 1/2 Yellow Onion Chopped
- 1 Tsp. Dried Garlic
- 1 Cup Frozen Peas
- 1 Cup Frozen Corn
- 1 Tbsp. Extra Virgin Olive Oil (EVOO)
- 1/2 Tsp. Thyme
- 1/2 Tsp. Rosemary
- 1/2 Tsp. Italian Seasoning
- 1/2 Tsp. Parsley
- 1/2 Tsp. Paprika
- Sprinkle of Cayenne Pepper
- Salt & Pepper to Taste
- 2 Cups Egg Noodles
**Use more or less of veggies per your specific likes. Also, use fresh garlic if you prefer (I only had dried garlic on hand).
1. In a large pot, heat EVOO and add carrots, onions, garlic until tender (7-8 minutes)
2. Add chicken broth and whisk in half and half – keep temperature on medium heat
3. In a separate pot, bring egg noodles to a boil until al dente – Strain & set aside
4. Add seasonings (thyme, rosemary, Italian, parsley, paprika, cayenne pepper)
5. Add chicken, cream of celery, frozen peas & corn and bring to a boil
6. Once soup is boiling, turn heat down to medium and add cooked egg noodles
7. Add salt and pepper to taste
This s’more dip is insanely addicting and a crowd pleaser every time!
1 Cup Fudge Sauce
1 Cup Powdered Sugar
1 tsp Vanilla
8 oz Cream Cheese
7 oz Marshmallow Cream
Graham Cracker Sticks (Thin, Vanilla Oreo’s are awesome with this dip!)
Chocolate Chips or Mini Marshmallows for Topping
**Cait’s Way Tip: Make a double batch if it is a large party; it’s unreal how fast this one goes.
1. In a large bowl, blend with a hand mixer the fudge sauce, powdered sugar, vanilla, cream cheese, and marshmallow cream. The consistency should be smooth with no large lumps.
2. Transfer to serving dish.
3. Sprinkle with mini marshmallows or mini chocolate chips. Or if you are feeling really awesome, sprinkle the top with both! If you are making this ahead of time, I suggest waiting until you serve the dip before sprinkling your topping of choice – the marshmallows tend to get soggy sitting in the fridge.
Eating clean, for me, is easy Monday – Thursday. Come Friday – Sunday, all I want to do is pig out on unhealthy snacks. About 6 months ago I decided to “meal” prep my snacks so that it would be easier to stay on track. Surprisingly, this helps me not only over the weekend but during the entire week. It’s easy to do and I encourage you to have a snack tray in your pantry as well as the fridge/freezer. Try it out!
This week’s fridge/freezer snacks included boiled eggs, snack baggies of grapes, cucumber, strawberries, mini peppers, sugar snap peas, Greek yogurt, to-go peanut butter, and string cheese. I freeze a few yogurts and snack baggies of grapes so that when I’m craving a sweet treat I can choose something much healthier.
**Tip: DO NOT keep junk food in your house as it’s sooo tempting to eat it. If you have children and need to have some snack foods for them, try making a healthy snack tray just for them to grab from. It will help keep you on track if you’ve got your family members on board with you.
Monday – Thursday I wake up, shower, get dressed, hop in the car and go to work in a “meh” mood. But on Friday’s I wake up, go through the routine, and smile the whole way to work knowing that after 8 hours I have 2 whole days to play outside, sleep in, etc. It’s seriously one of my favorite days.
Friday’s tend to be our date night where we indulge in greasy burgers, fries, and beer. So we re-named Friday, FRY-DAY! Catchy right?! 😉 Lately there’s been a snag in our date night plans…. I’m trying to fit into a wedding dress. Fries are out of the question for a while and you guessed it, I’ve got a solution for my fry dilemma. GREEN BEAN (BAKED) FRIES!!!!! I love these crunchy little things and they go well dipped in almost anything.
Grocery List: $5-$10
- 1 Egg
- 3 Tbsp EVOO
- 1 Pound Green Beans (this batch I used about 1/2 pound)
- 1/3 Cup Flour
- 1/2 Cup Bread Crumbs (I use an Italian blend)
- 1/2 Cup Panko
- Optional dipping sauces: Ranch, BBQ, Ketchup, Mustard
- Preheat your oven to 425 degress
- Trim & rinse your green beans, set aside to dry
- In a shallow dish, beat 1 egg & 2 tbsp. EVOO, add green beans to soak
- In a large zip lock bag, add flour, bread crumbs, & panko, add egg soaked green beans
- Zip up the bag and shake the crap out of those beans until well coated, set aside
- Line a cookie sheet with foil and drizzle 1 tbsp. EVOO on foil
- Place those well coated green bean fries onto your cookie sheet and pop in the oven for 15-17 minutes
- Put on broil if you need to crisp them up!
I am not prejudice about my potatoes. I like red, yellow, brown, big, small, fried, baked… you get the point. But when I’m in a hurry and need a quick side dish, these win! Perfect for a quick dinner side dish or a non traditional BBQ side dish.
This time around I used baby reds, but you can truly use any type of potato you prefer.
Grocery List: $5-$10
- 3-4 baby red potatoes (serves 3)
- Cooking Spray
- Spices (Italian, Onion, Garlic, whatever floats your boat)
- Chives to garnish
- Optional garnishments: sour cream, cheese, bacon, bacon bits
- Preheat your oven to 400 degrees
- Wash and scrub your potatoes – I keep the skin on mine so I scrub good
- Cube your potatoes. Here’s an awesome tutorial
- Spray a shallow sheet pan with PAM or other cooking spray
- Place potatoes on sheet pan and sprinkle your choice of seasonings on top
- Try something with bold flavors such as garlic Italian or onion and garlic seasoning. You can also buy pre-made roasted potato seasonings.
- Drizzle EVOO (extra virgin olive oil) on top and use your hands to coat seasoning and EVOO on all of the potatoes.
- Bake for 20 minutes or until soft