Comfort Food for Fall

I haven’t been keeping up with my blog as much as I would like because things have been so busy lately. I honestly have no idea how professional bloggers are able to blog every.single.day. The thought amazes me.

I do want to take a minute to tell you about some awesome new recipes I’ve tried lately. Believe me, you’ll thank me for these yummies! Combined, they make the perfect fall dinner.

To start, I used Picky Palate’s Pesto Ranch Chicken with Rachael Ray’s Roasted Potatoes and Pepper recipes as my guide. I switched a few things up though.

First, on the chicken recipe, I bought a package of chicken breasts and a package of chicken thighs and separated/split the meat between two freezer storage bags. I also bought two prepackaged pesto sauces (in the refrigerated section at the store) for each bag of chicken. Basically, I was planning to double the recipe. In the freezer bags, I poured one package of pesto over each bag of chicken. Instead of using a ranch dip package, I made this homemade ranch dip recipe and split it between the two bags of chicken. I’m trying to move away from prepackaged ranch dips to save money and save us from a slew of preservatives. Plus, this tastes SO MUCH better!

Then, I put both bags of chicken in the freezer to use at a later time, like on a crazy hectic Monday! I put one bag of chicken in the fridge the night before, and in the morning, pop the chicken into the crockpot and let it cook on low all day. Then, you only have to cook the potatoes in the evening. (And I still have the other bag of chicken in the freezer for another night. Score!)

Last but not least, for dessert, I suggest Peanut Butter Nutella Apple Nachos. The only change I would suggest is to add a tablespoon (or two!) of peanut butter to the Nutella before you warm it up. 

Look! My kids are eating fruit without a fight! 

 

Enjoy!!