CREAMY ROTISSERIE CHICKEN + CORN CHOWDER RECIPE + A MEAL PLAN

OMGee it was a good weekend, friends. Super low-key and just what we needed. Nothing but a couple baseball practices, church, a revolving door of kids and sleepovers (coming and going), laundry catch-up, and some car shopping. I also managed to make a meal plan and convince Ozzie to turn his culinary class assignment into our dinner. #momhack

I didn’t think dinnertime could get any better than when cooking while sipping on a glass of wine, until I experienced helping someone else make dinner while sipping on a glass of wine. It was thoroughly enjoyable and I’m going to be lobbying hard for it to be a new Sunday tradition. Wish me luck!

Oz did a great job making my favorite creamy corn chowder with rotisserie chicken. It tasted like spring and was hearty enough to serve as a main course with a couple garnishes and tortilla chips. The recipe and our meal plan for the week is below!

CREAMY CORN CHOWDER WITH ROTISSERIE CHICKEN

takes 45 minutes start to finish, serves 6

• 2 cups rotisserie chicken, cubed or shredded
• 1/4 cup butter
• 1 large red bell pepper, diced (approx. 1-1/2 cups)
• 1 medium yellow onion, diced (approx. 1-1/4 cups)
• 4 cloves garlic, minced
• 1/3 cup all-purpose flour
• 6 cups chicken broth
• 3 medium russet potatoes, peeled and diced (approx. 3 cups)
• Salt and freshly ground black pepper, to taste
• 2-1/2 cups fresh or frozen corn
• 1-1/2 cups half and half
• 8 slices bacon, cooked and crumbled
• Cilantro and jalapeños seeded and finely chopped, for serving (optional)

1. Melt butter in a large soup pot over medium heat. Add red bell pepper and onions and saute until tender, about 5 minutes. Add garlic and cook for another minute. Slowly pour in flour, and stir for additional 3 minutes. Slowly add in chicken broth. Stir or whisk until well blended.
2. Add potatoes and season soup with salt and pepper to taste. Bring to a boil stirring frequently, then reduce heat to medium-low and cook, uncovered for 10 minutes or just until potatoes are tender.
3. Stir in cooked chicken, corn and 1/2 and 1/2 and simmer, uncovered 10 – 15 minutes longer. Dish into bowls, top with bacon, cilantro, and jalapeño peppers, as desired.

MONDAY | chicken and corn chowder (using rotisserie chicken, recipe above)

TUESDAY | chicken enchiladas (using rotisserie chicken), scroll to part 2 of the post

WEDNESDAY | baked potato bar

THURSDAY | egg and sausage breakfast sandwiches

FRIDAY + ST. PATRICK’S DAY | wish I had an amazing holiday themed recipe to share but this will most likely be our takeout night… crossing my fingers it’s pizza for the kids and a sushi date night for the adults!

SATURDAY | teriyaki  rice bowls, made this for the first time last week and it was a big hit!

SUNDAY | stuffed bell peppers

BREAKKIE | smoothies, hard boiled eggs, energy bites (or these!), grapefruit

LUNCH | bagel sandwiches, diced mango or apples, baby carrots or cucumber, popcorn or kale chips

SNACK | bananas or apples and peanut butter, energy bites (or these!), ants on a log, pretzels, popcorn

What have you guys been eating/making/craving lately?

Hope your weekend was just what you needed and that your week if off to a great start!

XO, Rae