Tomorrow is that start of a new week. A new week to make better choices than before, a new week to try again. For on and I that definitely means better food choices! I mean, personally I see nothing wrong with eating a whole box of Keebler short bread pecan cookies, but in general my hips and tummy probably don’t appreciate that. In my defense, my aunt Flow totally came to visit (sorry, TMI!) I digress. Last week Jon and I both could have done a lot better with our food goals. You see, I am attempting to lose weight and build muscle, which means I am eating a lot off protein, and not a lot of carbs. Jon, on the other hand is trying to gain weight and get healthy. For him, that means eating a lot of healthy proteins, and not cutting carbs (the healthy carbs anyway!)
Eating right means lots of meal prep! Jon, in order to gain the amount of weight he wants has to consume 700-1000 calories of extra food per day, while I have to eat about that much less. How do we even eat together you ask? He eats large portions, I eat small, and I replace carbs with green veggies or grains (quinoa and brown rice are personal favorites.) We also do a lot of meal prepping. This week, I am mainly meal prepping for Jon. With his school schedule, he doesn’t get the chance to eat full meals, and it is really easy to just use his student card and snack here and there. This week he requested Creamy Italian Chicken. Around here we do a lot of crock pot cooking. We also do a lot of freezer prep meals, which I will blog about later this week! Creamy Italian Chicken is one of our favorite dishes, and has been one of mine since I was a little girl. Growing up, when my mom would ask me what I wanted for my birthday dinner I would always request Creamy Italian Chicken with salad and French bread. The recipe is super simple:
8 oz softened cream cheese
1/2 stick melted butter or margarine
1 can cream of chicken soup
1 package dry goods seasons Italian dressing mix
1 tablespoon Italian seasoning
1 can of milk from soup
Mix the above ingredients well and pour over boneless, skinless, chicken breast. Either stick it in the oven and bake at 350 degrees for 1 hour or more. OR For you moms who don’t want to worry about heating up the oven, put all of the above ingredients in your crock pot and cook it either on low for 5 to 6 hours, or on high for up to 4 hours. (Generally I cook it on high for 4, especially on Sundays so it will be ready for us when we come home from church.) Serve over whole wheat pasta or whole grain rice.
Seriously you guys, if you try this recipe comment and let me know what you think! Another thing that I absolutely love about this recipe is that it is one that is very easy to freeze. Pour all of the ingredients into a gallon size freezer bag, label and freeze! Thaw and put it in your crock pot to cook!