How goes July my friends? Are you gearing up for the long holiday weekend?
I must admit that between adding 4 kids yoga classes into my work week and continuing to exercise on my own, I have found myself exhausted these past two weeks. The timing works out well as the BOY is busy studying for the bar and so early bed times are the current theme in our house.
Even Cooper has gotten on board (some days). This morning, I was out on the path for a quick 30 minute run that left my legs feeling not so quick : ) and tomorrow it’s back to the gym for group class. I’m so happy to have Friday off and will be attending a new yoga studio to try out one of their classes. I’m sure I will also be catching up on sleep all weekend after this short, but active week!
This week’s meal plan had a last minute switch when the BOY got home early from studying last night. He made the pork chops, which turned out fantastic and we devoured them almost immediately. Tonight, we had the Chicken Parmesan Sandwiches, which I made Monday in the crockpot.
I bought fresh mozzarella to top our chicken, which was an awesome treat!
We reheated the chicken, topped it with the cheese, and stuffed our pitas. And then our mouths! These sandwiches were unbelievable! I must confess that it might have been an accident that the sauce turned out so incredible. I accidently bought the tomatoes canned in garlic and olive oil and they flavored this sauce beautifully!
On another note, this is a great make ahead dinner to eat later in the week! I’m excited to have leftovers for lunch tomorrow!
Happy (Almost) Weekend!
Slow Cooker Chicken
From Food Family & Finds
*I cut the recipe in half for just two people, and this turned out great!
29 ounces canned tomato sauce
14.5 ounces canned petite diced tomatoes (in garlic and olive oil is BEST!)
12 ounces canned tomato paste
2 cups sweet yellow onion, finely diced
1 tablespoon garlic, finely chopped (about 2 cloves…don’t use if you use tomatoes with garlic)
½ teaspoon dried basil leaves
½ teaspoon dried oregano leaves
3-4 large fresh boneless, skinless chicken breasts
Sliced or shredded mozzarella cheese
Rolls or Pita
Start the slow cooker on low heat.
Add tomato sauce, diced tomatoes, tomato paste and stir until combined.
Add onions, garlic, stir. Add oregano and basil and stir.
Set chicken breast on top of the sauce, sprinkle generously with salt/pepper (I didn’t!), cover and cook on low for 6 hours.
Use two forks to shred the chicken.
Top with a generous sprinkling of grated parmesan, sliced mozzarella and serve with bread.