Dinner is chaos because the baby is tired and we're rushing. However after this past week with John being on vacation we have discovered that Landon needs to go to bed earlier (like 7ish) so now we'll be eating after he's asleep once John gets home. Typically I cook from 7-7:30, but that will now be bed time, so don't ask me when I'm cooking- it's a mystery. (A mystery that the type-A in me can't handle and is obsessively making charts/lists to try to work out. It's hard when your spouse gets home so late!)
I guess I'll be making a lot more crockpot meals, meals that cook in the oven, and dishes that reheat well. Should be interesting. I'm glad I have this crockpot Italian chicken recipe on hand to use because it was excellent. It's simple, the main flavor is really the tomatoes, but I love how the veggies and chicken cook up perfectly. It made a lot so I froze half of it which is very exciting for a night I can't cook! You can sub what veggies you have/want and still get great results. Give this a shot!
Source: Adapted from I Was Born To Cook
4-6 boneless, skinless chicken breasts
1 (28 oz) can crushed tomatoes
1/3 cup marsala wine (can sub red)
1 large onion, chopped
5 cloves garlic, minced
1 cup fresh or frozen green beans
1 cup mushrooms
2 cups baby carrots
1 cup artichoke hearts
Salt and pepper
Fresh basil, roughly chopped
1- Combine all of the ingredients except basil in the crockpot. Cook on low for 6-7 hours.
2- Serve over pasta. Top with fresh basil to taste.