My maternity leave is quickly coming to an end. It doesn’t even seem possible – Piper is still so little. My little heart hurts, so I’m trying not to think about the fact that on Thursday, my alarm will be going off far earlier than I want to think about, there will be no elastic band to my pants (ciao, leggings…), my hair and make-up have to be done when I leave the house, and I need to have two girls packed and ready for a day of daycare. Oh, and maybe I won’t forget to pack a lunch for myself, too.
Have I mentioned that the baby STILL won’t take a bottle? We’re on week 3 of daily bottle battles. So I may be dropping off a baby that will be on a hunger strike all day. I’m hoping for a miracle between now and Thursday…
I can control very little of the above, but I can control our evening routine. As in, I’m not going to stress myself out with elaborate dinner plans for the week. I need to give myself some grace and soak up the last few days with my wee one, keep everyone happy and bathed, and the rest just doesn’t really matter right now.
I say that (type that…) so affirmatively, but Nicole, seriously. Just let it be.
So in honor of my life turning into total chaos with the working mom gig, I’m bringing to you our most recent favorite dump and dine recipe. As in, throw it all into the crock pot, and 4 hours later, dinner is ready. Even I can handle that when I’m back to work and with two tiny humans at night. Right? Totally.
With a super simple ingredient list and no prep outside of dicing an onion (which you can buy pre-chopped…and assuming, of course, you resort to buying jarred minced garlic for busy nights like me…), it’s truly a dump and dine meal – precisely the types of meals I look for when it comes to crock potting.
You’re welcome in advance…I’m sure you and yours will love this one, too!
- 1½ lbs boneless skinless chicken breast
- 1 cup uncooked quinoa, rinsed well
- 1 tsp Italian seasoning
- ½ tsp dried oregano
- Pinch of red pepper flakes
- 2 cloves garlic, minced
- 1 onion, finely chopped
- 1 can (24 oz) spaghetti sauce
- 1 can (14.25 oz) petite diced tomatoes
- 4 cups low-sodium chicken broth
- ¾ cup grated Parmesan cheese
- Spray slow cooker with nonstick cooking spray. Cut each chicken breast in several large pieces (for easier shredding) and add to the slow cooker.
- Add the quinoa, seasonings, garlic, onion, spaghetti sauce, petite diced tomatoes (undrained), and chicken broth to slow cooker; stir well.
- Cook on high for 3-4 hours.
- Remove chicken and shred between two forks; return to slow cooker.
- Stir in grated Parmesan cheese and serve hot.
Weekly Menu: October 30th – November 3rd
- Sunday: Easy Teriyaki-Glazed Salmon Bowls
- Monday: One Skillet Sausage and Rice
- Tuesday: leftovers
- Wednesday: salads with apple, pomegranate, bacon, bleu cheese, and honey mustard dressing
- Thursday: my first day back to work – leftovers for dinner!