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I know a lot of you are probably moving on to spring dishes, but we had a blizzard here yesterday so for Midweek Meals I’m still in full on comfort food mode. Trying 2 new recipes this week and sharing a go-to of mine as well.
Trying a new recipe this week. This one only has 5 ingredients and 1 casserole dish. I’ll serve it with an arugula salad and dinner roll.
You can find the recipe here.
I bought a salmon last week so we’re trying this one too. If you’ve been around for a second you know we love basically anything Tieghan does.
Find the recipe here.
I also really want to try this Hot Honey Crispy Salmon Bowl recipe. Looks so good, but not sure my kids would like the ‘hot’ bit.
Ok, I never share my own recipes because to be honest, I’m no chef. Haha! But this is a staple around here. I make it a few times a month and the kids are excited every time and it legit takes me 10 min to throw together.
1 rotisserie chicken, chopped – I use Costco
1 can cream of chicken soup
1 bag frozen mixed veggies
salt & pepper to taste
1 Tbsp butter
1 box pie crust
Preheat oven according to pie crust directions. Heat frozen veggies in skillet with butter, add cream of chicken soup, salt & pepper & chopped chicken and mix well. Dump into pie crust, add the top & puncture. Bake 35-40 min.
Photo via Pinterest.
You can find more Midweek Meals here.