Happy Valentines Day & One Pot Chicken Spaghetti

maternity 28 weeks

Happy Feast of St Valentine from 3 out of 4 of my Valentines to yours! I can’t wait to celebrate with the boys at their Valentines parties at school, we worked so hard on our cards this year. We have some fun things planned for our Friday night at home as well! Love is in the air!

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Keeping it simple for dinner tonight and making this one pot chicken pasta from Yellow Bliss Road. We have made this recipe a lot over the winter season. 1 because it is delicious and 2 because one pot, duh. You won’t believe how simple this is and how flavorful it turns out.

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one pot chicken spaghetti


  • 2 chicken breasts, cut into one inch chunks
  • 2 tbsp chopped garlic
  • 1 small onion diced
  • olive oil
  • 2 cups chicken broth
  • 1 box dry pasta
  • ½ cup water
  • 1 can diced tomatoes
  • 1 tsp Italian seasoning
  • 1 bay leaf
  • 1 jar spaghetti sauce (26-28 oz)
  • salt and pepper
  • 1 cup fresh shredded Parmesan cheese

  1. Heat a tablespoon of olive oil in a large pot on medium heat.
  2. Add garlic and onions and sauté for 2 minutes.
  3. Add chicken pieces and season with salt and pepper. Cook until no longer pink.
  4. Add jar of spaghetti sauce, chicken broth, water, bay leaf, diced tomatoes,and seasoning to the pot. Bring to a boil.
  5. Add dry pasta. Reduce heat to low.
  6. Simmer for 20 minutes stirring only a few times.
  7. If all the pasta isn’t covered by liquid, add more chicken broth or water.
  8. Stir in cheese and serve warm.

Recipe adapted from:Yellow Bliss Road


Happy Weekend and don’t forget to enter the Pink Blush Maternity giveaway before it’s too late!


2013 Favorites

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2013 was a great year for our family and for this blog! Thank you all for your visits, pins, comments, e-mails, and kind words. I wanted to share the most popular and favorite recipes of 2013 plus a few of my favorite other posts. I did not post nearly as much as I would have liked to this year, due to all the pregnancy sickness that was thrown my way, but I still really appreciate you all hanging on and supporting me! I love sharing our family’s favorite recipes, and bits & pieces of our life with you on here, it brings me great joy. God’s blessings for 2014 to all of you.

1. Sloppy Joe spaghetti bake-: My number one visited recipe of this year and one of my easy favorites! Eliminate that gluten as much as you can!sloppy joe bake (1)

2. Heirloom tomato and goat cheese tart: I have pregnancy cravings for this ALL THE TIME. Wish I would have froze some of those beauties.

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3. Gluten-free Mexican pizza: So delicious and fun to make with the kids! This recipe made Family Fun magazine this year which was uber exciting for me!mexican pizza4.Banana cream pudding: You will never appreciate the flavor in this pudding until you make it yourself. Trust me.

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5. Merlot Meatballs: This is my favorite recipe of the year. I make these regularly in the winter now with a heaping pile of mashed potatoes and veggies along side them. You can’t beat this sauce.

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My other favorite posts of 2013:

1.JS Conf 2013: This post will always remind of my battle with anxiety and how this trip changed my ability to deal with it on a daily basis. ameliaisland (26)

2. A halloween to remember: I love this post because years from now when the kids are grown, and I sit down and read it, I will be filled with so many emotions about them growing older and thankful I recorded how I felt on that very day. But I can’t even think about that right now because….pregnancy hormones. pumpkin rissotto (2)3. Holzmann party of 6: Because NEW BABY! DUH!! yay!

Remy14. Meet Ralph: A post I am glad I took some time to write about my incredible partner in life. I love our life together and it is only the beginning.REAL5. 20-week pregnancy update : I asked Ralph probably 10 times if he thought I should take out the rant about having more kids. I am so glad he told me to keep it in there. I can’t tell you how incredible all your sweet messages about that post made me feel. Sometimes the world needs a little honesty.

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Crockpot fall apart ribs

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When fall rolls around the crock pot makes it’s way up from the basement and finds a temporary home in the kitchen. I use my crock so much during the fall and winter months that I leave it out on the counter. That being said, I like to look for “challenging” crock pot recipes if those even exist? But you know what I mean right? I don’t always like the recipes where you just dump some cans of condensed soup, along with some raw meat and call it dinner. Sometimes those recipes work out and are great, but a lot of them turn out rather tasteless and sloppy. I like to think you need to put a little bit of work into a meal to get good results. So while these ribs are not hard or a lot of work, in fact they are quite simple, you don’t just toss everything together in one step. I promise you it really isn’t much work at all and the results are tender and savory fall off the bone ribs.crockpot ribsYou are welcome to skip making the sauce and use store bought if you’d like! I have found myself married to a man that detests store bought BBQ sauce. I think it comes from his dislike of anything “sweet” on or near his meat. He is real manly about meat, you know how that goes. This recipe for BBQ sauce is a little more savory than sweet if you like that kinda thing.


  • 4 tablespoons paprika
  • 3 tablespoons light brown sugar
  • ¼ teaspoon cayenne pepper
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 8-9 lbs pork ribs
  • 2 cups ketchup
  • 1-cup raw honey
  • 5-8 drops hot sauce
  • 1 tsp dry mustard
  • 1 clove garlic, minced
  • 3 tablespoons Worcestershire Sauce
  • 2 tablespoons cider vinegar
  • ground pepper

  1. First make the BBQ sauce.
  2. In a large mixing bowl whisk ketchup, honey, hot sauce, dry mustard, garlic, Worcestershire sauce, vinegar and pepper.
  3. Pour sauce into a sauce pan and heat on medium until everything is incorporated.
  4. Mix together dry ingredients to create a rub: paprika, brown sugar, cayenne pepper, salt and pepper.
  5. Cover ribs with rub on both sides and place in the crock pot on low heat.
  6. Let the ribs heat for 2 hours then pour sauce over the top.
  7. Heat an additional 4-6 hours.

Hope you are having a blessed week friends!



Pumpkin risotto

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Pumpkins are certainly on the brain lately and I love it! I have been trying to incorporate more pumpkin into our diets this month and this recipe has proven to be a winner. Another fun new recipe I tried was pumpkin banana muffins and they were incredibly moist and went over particularly well in our house. Here is the recipe I used with a few substitutions. Anyway, back to the risotto! I don’t make risotto often because it always sounds like a lot of work. I wanted to try it out in the crock pot to see if I could achieve a good risotto but also be super lazy about it. Turns out it worked really well. *and the crowd goes wild for team lazy

pumpkin rissotto

The ultimate lazy cook challenge: could I make a meal out of this without making anything else to go with it? Enter, chicken apple sausage. The apples from the chicken apple sausage and the pumpkin go together so well. Give me anything apple this season, the apples are incredible this year!  You can’t keep us away from the apple orchards these days, especially now that the honey crisps are coming around. Yum. You know that saying an apple a day… keeps the doctor away. Let’s just say we shouldn’t be needing to see any doctors for a long long time.


  • 1-15 oz can pumpkin (not pumpkin pie filling)
  • 2 cups short grain white rice
  • 32 oz vegetable(or chicken) broth
  • 4 cloves garlic, minced OR 2½ tablespoons Tastefully Simple’s Garlic Garlic
  • 1 large onion, chopped
  • 2 tablespoons olive oil (or grapeseed oil)
  • 2 tablespoons butter
  • 1 package chicken apple sausage (Costco carries delicious apple sausages stuffed with gouda!)
  • ⅘ handfuls spinach
  • water as needed

  1. In a large crock pot toss in uncooked rice, broth, butter & pumpkin.
  2. Turn crock pot to high for an hour to let the rice cook.
  3. In a medium sauce pan heat olive oil over medium heat. Toss in garlic.
  4. After about a minute toss onions into pan with garlic. Heat until onions are translucent.
  5. Next, slice chicken apple sausage into small, bite-size slices. Toss into the same pan with the onions and garlic. Heat until lightly browned.
  6. Add sausage mixture to the crock pot, stir and turn heat down to low.
  7. Cook risotto for at least 5 hours or until rice is fully cooked.
  8. Toss in fresh spinach right before serving.

A few other favorite pumpkin recipes:

*updated Here is the link to the pumpkin caramel apple crisp. The recipe is in a free downloadable e-cookbook under dessert recipes!

pumpkins (2)Speaking of pumpkins, check out our pack this year! In order, Liam’s, Jack’s, Remy’s and baby’s. Pumpkin seeds are roasting in the oven as I type!pumpkins (1) pumpkinsHappy Halloween festivities this week and next, to you and your littles! Remember to follow us over on Instagram for picture updates. I am excited to see all the fun costumes this week.


{crockpot} Creamy pesto chicken


Our summer has just been absolutely crazy, so my favorite crockpot recipes have been proving crucial. This creamy pesto chicken is in my top 5 crockpot recipes of all time. But really any recipe that you just dump all the ingredients into a crockpot, let it cook all day unattended, AND when it’s done tastes incredibly gourmet, would be on my top recipe list. This creamy pesto chicken serves perfectly over rice, quinoa, or better yet, my cilantro lime quinoa.

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This recipe uses pesto from the jar, (found at any supermarket), but you can make your own, I usually make my own but I didn’t have time for this recipe. Here is the recipe I normally use if you are up to making your own! Fresh Basil Pesto Recipe. There are some really great store bought organic jars of pesto though and better yet, if you have a local market that makes it fresh, use that! I am all about saving time when I have to be in the kitchen, but only if that means I will not have to compromise the nutrition or freshness of my dish.

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  • 1 (12oz) package of cream of chicken (condensed) soup
  • 1 (12oz-20oz) package of your favorite pesto, OR 1½ cups of homemade pesto
  • 4 chicken breasts (thawed or frozen), diced
  • 1 cup of fresh mushrooms, sliced
  • handful of cherry tomatoes, diced

  1. With your crockpot on medium heat, toss in the chicken.
  2. In a bowl combine chicken soup and pesto.
  3. Pour over chicken.
  4. Let the chicken mixture cook on medium heat for 4-5 hours or on low heat for 6-8.
  5. minutes before serving throw in the mushrooms.
  6. Garnish with diced tomatoes.