Sunday, August 28, 2016

Slowcooker Chicken Caesar Sandwiches #SRCbacktoschool

Today is a special Secret Recipe Club Back to School reveal! 
We are focusing on quick breakfast or dinner recipes, after school snack, or even a creative lunchbox meal! This is the perfect time of year for this challenge as I get ready for my little boys first day of pre-school next week (how did he get so big!). I am a big fan of quick weekday meals and was on the hunt for a crockpot, quick breakfast, or a one-pot meal for this challenge! 
I received Heather's blog Join Us Pull, Up A Chair. Heather grew up loving to cook and bake and has a plethora of delicious recipes on her blog. Heather also works full-time and has her own business in addition to blogging! She is one busy (and talented) lady! I had a hard time narrowing down my selections while reading Heather's blog. There were so many recipes perfect for our Back to School theme. A few of my favorites were: Greek Cucumber Salad, Summer Corn Chowder, Braided Pesto Bread, and Pumpkin Breakfast Cookies. Ultimately, I decided to make Chicken Caesar Sandwiches. I selected this because it is a crockpot recipe and my crockpot is my immediate go to for busy nights! My family loves shredded chicken sandwiches and I knew that these were perfect for a weeknight meal. I also love crockpot recipes because they are easy for Kellen to help with because they, many time, just require pouring ingredients into the crockpot! 
These sandwiches were delicious and I loved the flavorful caesar flavors paired with the cheese and crisp romaine. I served these sandwiches with fresh grapes and potato salad, and it was a hit with my family!
Thank you Heather for a delicious new recipe my entire family enjoyed!


3 (1 1/4 lb) boneless skinless chicken breasts
1 1/2 cups reduced sodium chicken broth
1 cup Caesar dressing 
3/4 cup shredded Parmesan cheese, divided
1/4 tsp dried parsley 


Add the chicken breasts and chicken broth to the slow cooker. Cook on low for 6 hours. Remove from the slow cooker, shred the chicken and return to the slow cooker.

Add the dressing, 1/2 cup cheese, parsley and season with salt and pepper (if desired). Cook for an additional 30 minutes. Serve on rolls with Romaine lettuce and a sprinkle of Parmesan cheese.

Weekly Meal Plan 8/29 - 9/4

The last week of August...... I don't know about you, but my summer has flown by faster than ever before.  My life has been adjusting to two children over the past 5 months and many things have fallen by the wayside, but my family is doing well and we are all finding out roles as a party of 4. 

This weekend was a relaxing weekend for mom and dad. My mom was nice enough to bring Kellen to their cottage in Door County Friday and Saturday night and that meant that we were down a child for the weekend. I never realized how busy we were until we just had Rowan to focus on this weekend. On Friday, we had dinner at one of our favorite places, Nicky's and relaxed at home with an early bedtime. 

Saturday morning I went to my Pure Barre class and got my shake on. I absolutely adore this class and love the owner and her instructors. Pure Barre is challenging, but I have noticed such a positive difference in my body and have become positively addicted. Ron headed down to Milwaukee for his fantasy football draft and I did a few chores around the house and made a big batch of freezer salsa. In the evening we grilled steaks and I headed to see Bad Moms  with my friend Emily. She is due with her second in a few weeks and we are getting in our adult time as we can! 

Sunday morning I went to my other weekly Pure Barre class with two friends and we bummed around Target afterwards. This afternoon has been filled with grocery shopping and meal prepping for the week. Kellen is on his way home from the cottage and we are planning to grill burgers and a trip to the park is hopefully in the cards to finish off the weekend. 

This coming week Kellen is ending his summer program at Montessori and will be on break for a few days. I am still so happy we made the change from Kellen's daycare to this model of learning. Kellen really seems to love it and I am so happy to see him learning so many new and fun things (this past week was space week!). 

Here are a few snaps from this week:

Here is what is on tap for meals this week:

Monday: One-Pot Chicken Feta Alfredo and Salad
Tuesday: Taco Rice Bake
Wednesday: Thai Take-Out
Thursday: Grilled Chicken Caprese, Cous Cous and Salad
Friday: Pizza
Saturday: Dinner in Door County
Sunday: Grilled Brats, Potato Salad, Baked Beans and Corn

Tuesday, August 16, 2016

Weekly Meal Plan 8/15 - 8/21

Woohoo! I finally got my butt in gear and posted our meal plan. Running after 2 kids in no joke....

This weekend we spent most of our time in Door County at our cottage. My cousins were in town and the weather was perfect. We swam, grilled and enjoyed being together. Kellen is just getting old enough to really enjoy playing with his cousins, but his favorite was when Mom got into the water to splash and play with him. 

In between cottage time, I got in a few Pure Barre classes. I absolutely adore this workout. If you have a studio in your city check it out. I have never done a low impact workout that was so effective and fast paced. 

This week I am taking a few Barre classes and have a short week at work! I am planning to enjoy sometime with the kiddos and enjoy sometime to myself as well. My sister and I are going to a movie on Wednesday- Jaws. the theater is doing a Spielberg month and Jaws is one of the selected films.  Later in week we are planning a day trip to our cottage to play in the water (perfect after Jaws) and visit with out cousins again. 

I feel like this summer is just flying by..... maybe it is having another child but I feel like life hit the fast forward button on me! I can't believe there are a few weeks left of August! 

Kellen is loving his Montessori summer program and in a few weeks my boy will start Preschool! Like I said, time is flying. 

This week I am trying a few new to us recipes, but since we will be in and out a few days there will likely be an ordered sub and leftover night. 

Here are a few snaps from the weekend:

Have a great week everyone! 

Monday: Out
Tuesday:  One Pot Chicken Fajita Pasta and Salad
Wednesday: Out
Thursday: Slowcooker Italian Beef Sandwiches and Fruit
Friday: Out
Saturday: Door County for Day- likely grilling
Sunday:  Grilled Rosemary Ranch Chicken, Cheesy Zucchini Rice and Fruit

Sunday, August 7, 2016

Italian Breakfast Casserole #SecretRecipeClub

Time for August Secret Recipe Club reveal! 

This month I received a jackpot of recipes from 2 Cookin' Mamas. The authors of the blog are Linda and Christina, a mother daughter team- they even have co-authored a cookbook! They specialize in my favorite type of meals- quick and healthy. Their blog is full of delicious recipes and I had a terrible time picking a recipe because there was so much yumminess to choose from like: Icebox Key Lime Pie Bites, Wine Slushies, Mandarin Chicken Salad, and Carrot Cake Smoothie. I ultimately decided to make Italian Breakfast Casserole. I love preparing baked egg casseroles on the weekend and this one is a little outside the box of our normal eggs and bacon combination. The recipe calls for smoked ham, salami and zesty pepperoni. Add in mozzarella and provolone with a few roasted red peppers and you have a delicious alternative to your everyday breakfast casserole. The original recipe called for roasted red pepper halves and when I purchased mine I didn't realize that I had grabbed chopped roasted red peppers- oops.  

The flavors of this casserole are delicious. The different meats with the cheesy eggs and potatoes makes a delicious and filling breakfast. My family loved this- even my non-egg lover, Kellen! 

Thank you for a new delicious recipe Linda and Christina! 

Tonight my family and I are tuned into the Olympics! We love watching swimming and really get into the competition and were happy to see gold for the United States! 


1 20 oz pkg Simply Potatoes hash browns 
1 tsp Italian seasoning
1 tsp garlic powder
1/4 cup olive oil
6 slices deli ham
6 slices Provolone cheese
16 slices genoa salami rounds
1 1/2 cups shredded mozzarella cheese
35 slices small pepperoni rounds
1 jar flame roasted peppers, drained (about 3-4 large), cut peppers to lay flat (or 1/2 cup diced flame roasted peppers)
6 eggs
1/2 cup Parmesan cheese, grated
Black pepper, to taste


Preheat oven to 350 degrees. Spray a 9×13-inch casserole dish with nonstick spray.

Mix hash browns with Italian seasoning, garlic powder olive oil and press into bottom of casserole dish. Bake in oven for 30 minutes or until it starts to brown.

Remove from oven. Layer ham slices on top of potatoes, followed by the Provolone cheese. Next, layer the salami then sprinkle with mozzarella cheese. Top with pepperoni and roasted peppers.

In a medium bowl, whisk eggs, Parmesan cheese, and pepper together Pour evenly over the top of the casserole. 

Bake uncovered for 40-50 minutes or until top is browned and eggs are set. Allow casserole to rest for about 5 minutes before serving.