One Pot Broccoli Chicken & Cheese Rice

Happy Sunday!!!!

This weekend has been so much fun..we went to a big fun birthday party, spent time with my parents, went to church, and I got a whole lot of exercise in.. but real life I am EXHAUSTED! Brandon has been gone all weekend to his annual Green Beer Open golf tournament and I opted to stay behind mostly because I didn’t feel like hauling my daycare down to Conroe :) I know you moms feel me on that. Sometimes when Brandon is away on a work trip or a golf/hunting trip I secretly enjoy just the special Mommy/Jaxie memories. I did a few things this weekend that were special and I really enjoyed the simplicity of the weekend. 

 I knew that after today, which was quite eventful I might add, I would need something easy to stick in the oven and just eat.. something that could be made into leftovers and possibly a lunch and dinner for the baby. Did I mention my dog ate an entire batch of chocolate chip cookies?? Yes friends, I spent my sunday evening inducing my dog to vomit the chocolate chip cookies that he inhaled while I took one second to pee. *sigh*

So now the dog is in his kennel, the baby is fast asleep, and I am showered ( FINALLY!) and in my PJs. I am too tired to even have a glass of wine.. yeah I’m THAT tired! 

Here is my fabulous dinner that I know some of you tired mamas need on your menu this week!

Shopping List:

4 bone in chicken thighs -skin on

one small onion - chopped and set aside

one head of broccoli chopped into florets

1 1/2 cup of rice ( I used organic brown rice)

Freshly grated yellow cheddar cheese ( or buy the bagged cheddar if you like)

3 1/2 cups chicken broth 

salt and pepper

olive oil

Procedure: Preheat Oven 375

Start by throwing your broccoli in a deep skillet ( preferably with a lid)  with about 1/2 cup of water. Turn to medium high heat and place a lid on top. Cook for five minutes until tender. 

Drain and set aside. 

Next salt and pepper your chicken to taste, then add some oil in the pan and sear the chicken on both sides until browned - about 6-7 minutes on each side. 

Remove the chicken and add your onions. Cook until translucent and then add your rice. Cook your rice with the onions for about one minute then add the chicken back in the pot and pour in the chicken stock. 

Place the lid on top and pop it in the oven and cook for 35 minutes. 

Remove the chicken once again and add the broccoli in with the rice along with the shredded cheddar. Place back in the oven for five minutes until the cheese is good and melted. 

Serve along side the chicken! SO SIMPLE!

Here is a picture of my sweet pea because he looks beyond cute in his new jammies:) 

Shrimp "Zoodle" Pasta...in a Lemon Butter Caper Sauce

So I'm really into this zoodle thing..  I am trying to watch my carbs so these veggie noodle make for a really great substitute. Get. A. Zoodle. Maker. 

So I decided I was feeling Italian and decided to go with a nice light simple shrimp pasta and it turned out really yummy!!!

Shopping list:

two zucchini-already zoodled
two squash-already zoodled
one green bell pepper cut and diced
jar of capers
parm cheese
chicken stock
white wine
1/4 stick of butter
S&P
zest of a lemon and juice of a lemon
three garlic cloves diced and minced
1/2 white or yellow onion chopped and minced

1/2 lb of devieend shrimp

Procedure:

Start by sautéing your onion, garlic, bell pepper and butter until fragrant
deglaze your pan with a little chicken stock and white wine...add in the capers and a little sauce ( I just eyeball the amount.. if you add to much it will be WAYY salty so I just add a few finger fulls of capers and a little juice) generously salt and pepper the mixture and stir for about five minutes. zest your lemon and squeeze a little lemon juice to perk up this sauce :) really yummy!

mean while

Add your zoodles to a pot over medium high heat with a little olive oil, S/P, and 1/4 cup of water. Allow them to cook with the lid on for about 5 minutes..or until soft and pliable. This allows them to feel more like an actual noodle!!!

Add the sauce to the zoodles and coat generously ensuring that the veggies absorb the yummy sauce.

In the same pan that the sauce was made add your shrimp! Salt and pepper them and maybe add a bit more olive oil...coat and cook until pink and curled into a tight little comma shape.

once cooked add some zoodles to your plate, top with shrimp, garnish with fresh parsley, shredded parm, and you are all set for this amazing yummy dinner!!!!

 

 

Also I don't normally do this, but I thought I would share an amazing wine pairing with you.

 

 

This wine is exceptional and tastes SO yummy with the shrimp. It is from Napa Valley and has a nice easy crisp taste...I love Sauvi B with anything fish related..it does not over power the meal and gives you a great compliment to add to the dinner. Groth can be found at HEB or Specs.

 

 

YUM!