TheraEx Staffing Solutions provided this article.

Being a travel nurse during the holidays can be a challenge. With the holidays fast approaching, many travel nurses won’t be able to join their families and loved ones on Thanksgiving or Christmas this year. The loneliness that one normally feels on a regular day somehow gets magnified on holidays if you’re not surrounded by those that make you feel like home.

Wherever you may find yourself as a travel nurse during the holidays, you want to make it feel like home or as close to home as possible. This holiday season, you’re probably thinking that the last thing you want to do is to spend time after a long shift stressing over what to cook. The holidays get crazy, and you need quick and easy meals to prepare after your shifts, so we put together this list of some delicious and easy meal ideas to help you out.

Simple holiday recipes for travel nurses:

Healthy Fall Salad

Gone are the days of bland and boring salads! This easy-to-make Autumn Apple Salad is loaded with lots of fresh and healthy ingredients while not skimping on any of the flavors. It comes together in less than 15 minutes and is the perfect way to start any holiday celebration.

Autumn Apple Salad (With A Maple Vinaigrette) – House of Yumm

Turkey & Stuffing

Short on time? This recipe allows you to enjoy eating turkey without spending hours basting and supervising it. Not only are these roll-ups tasty, but they are also easy to prepare. Pair with the below stuffing recipe (if you prefer homemade), and you’ll be in for a treat!

Turkey and Stuffing Roll-Ups – Life In The Lofthouse

A holiday staple and favorite of many, this Easy Sausage Stuffing recipe comes together quickly and with minimal steps.

Easy Sausage Stuffing – Primavera Kitchen

Mashed Potatoes

There’s almost nothing that the ever-so-glorious slow cooker can’t accomplish, and once you master the power of dumping your ingredients into it and walking away, you’ll never look back. These slow cooker mashed potatoes are the perfect holiday side with minimal effort required. Cook on high for 4 hours or low for 7-8 hours the night before, and you’ll be off work with a warm holiday meal waiting for you.

Creamy Slow Cooker Mashed Potatoes – Café Delites

Rolls

These easy, fluffy, and rich dinner rolls are perfect for serving with your holiday meals. Ready in around 30 minutes, they are the perfect everyday dinner roll that can be made in a cinch. Brush with melted butter for an extra special treat!

30-Minute Dinner Rolls – Kylee Cooks

Mac and Cheese

Another fabulous dish made in the slow cooker, this mac and cheese is sure to be reminiscent of one of your childhood favorite comfort foods. Not only is it easy to prep in 10 minutes due to not needing to boil the noodles before slow cooking it, but it is creamy, tender, and absolutely delicious.

Easy Crock Pot Macaroni and Cheese – Suburban Simplicity

Dessert

Everyone knows it’s a must to end every holiday celebration with a sweet and delicious treat. In less than 5 minutes, you can make a cake in a mug that will satisfy your sweet tooth without the hassle of having to wash what feels like a million dishes.

Snickerdoodle Mug Cake – Five Heart Home

Pumpkin Mug Cake – The Country Cook

As hard as it may seem, just remember that holidays are a time to celebrate, be thankful and cherish life’s little moments. Just because you’re on a travel assignment or working through the holiday doesn’t mean you can’t have some fun and eat delicious meals while making new cherished memories. We hope you found these simple holiday recipes helpful, do you have any simple holiday recipes as a travel nurse? Comment them below.

Our job board is a great place to search for your next travel nurse assignment. We have you covered with our housing page if housing is an issue. You can search for what you are looking for.

If you are a new travel nurse or looking into becoming a travel nurse:

START HERE

Travel Nurse Guide: Step-by-Step (now offered in a PDF Downloadable version!)

Being on assignments for up to 13 weeks at a time means packing and moving a lot. That also means only taking the necessary items with you with each move. We recommend including an Instant Pot in your packing. Instant Pots make cooking quick and easy. Working 12-hour shifts sometimes longer makes these that much more useful. Below you will find 6 quick and easy Instant Pot recipes. All these recipes were found on Instant Pot’s website; they have a vast array of recipes for any skill level or taste, for that matter.

6 Quick and Easy Instant Pot Recipes

White Chicken Chili

By :Campbell’s®

Servings: 6

Prep Time: 10 minutes

Cook Time: 25 minutes

Ingredients

1 tbsp vegetable oil
1 large Red Bell Pepper diced (about 1 cup)
1 cup frozen whole kernel corn thawed
1 tbsp chili powder
12 oz boneless, skinless chicken breast (2 small or 1 large cut in half lengthwise)
2 cans white cannellini beans about 15 oz each, rinsed and drained
1 cup Pace® Chunky Salsa
1 cup Water
1 can Campbell’s® Condensed Cream of Chicken Soup10 1/2 ounces
5 tbsp shredded Cheddar cheese
2 green onions sliced (about ¼ cup)

Instructions

On a 6-quart Instant Pot®, select the Sauté setting. Heat the oil in the Instant Pot®. Add the pepper, corn and chili powder and cook for 2 minutes, stirring occasionally. Press Cancel.
Season the chicken with salt and pepper. Layer the beans, salsa, water, chicken, and soup over the corn mixture (the order is important, so do not stir until after the cooking is done). Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 4 minutes (timer will begin counting down once pressure is reached- it takes about 18 minutes). When done, press Cancel and use the quick release method to release the pressure.
Remove the chicken from the pot. Shred the chicken and return to the pot. Season to taste and serve topped with the cheese and green onions.

Recipe Notes

Nutrition Values Per Serving: Calories 308, Total fat 9.5 g, Saturated fat 2.6 g, Cholesterol 42 mg, Sodium 965 mg, Total carbohydrate 34.7 g, Dietary fiber 7.6 g, Protein 21.9 g, Vitamin A 229 %DV, Vitamin C 42 %DV, Calcium 10 %DV, Iron 14 %DV

*Pressure Cook and Manual are interchangeable

Easy Beef Stroganoff

6 Quick and Easy Instant Pot Recipes for Travel Nurses

By :Campbell’s®

Servings: 6

Prep Time: 10 minutes

Cook Time: 25 minutes

Passive Time: 5 Mintutes

Ingredients

1 large onion diced (about 1 cup)
1 ¼ lbs. boneless beef sirloin steak cut into thin strips
1 tsp paprika
½ tsp garlic powder
4 cups uncooked extra-wide egg noodles
2 cups Swanson® Beef Broth or water
2 tsp Worcestershire sauce
1 can Campbell’s® Condensed Cream of Mushroom Soup10 1/2 ounces
¼ cup sour cream
2 tbsp chopped fresh parsley

Instructions

Season the beef with salt and pepper. Layer the onion, beef, paprika, garlic powder and noodles in a 6-quart Instant Pot®. Pour the broth and Worcestershire over the noodles and spoon the soup on top (the order is important, so do not stir until after the cooking is done).
Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 8 minutes (timer will begin counting down once pressure is reached- it takes about 15 minutes). When done, press Cancel and use the quick release method to release the pressure.
Stir in the sour cream and let stand for 5 minutes uncovered. Season to taste and sprinkle with the parsley before serving.

Recipe Notes

Nutrition Values Per Serving: Calories 300, Total fat 9.5 g, Saturated fat 3.2 g, Cholesterol 67 mg, Sodium 707 mg, Total carbohydrate 25.8 g, Dietary fiber 1.8 g, Protein 26.3 g, Vitamin A 38 %DV, Vitamin C 4 %DV, Calcium 3 %DV, Iron 9 %DV

*Pressure Cook and Manual are interchangeable

One Pot Chicken and Brown Rice Dinner

By :Chop Secrets

Servings: 6-8

Prep Time: 5 minutes

Cook Time: 45 minutes

Ingredients

1tbsp olive oil
1 medium onion finely diced
2 carrots chopped
2 celery stalks chopped
2 1/2cups chicken broth warmed
2 cups uncooked brown rice rinsed
1 tbsp fresh thyme leaves plus additional for garnish, or 1 tsp dried
8 oz sliced baby Bella or cremini mushrooms
2 lbs. boneless skinless chicken thighs
10 oz condensed cream of chicken soup canned or homemade

Instructions

Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
When oil gets hot, add onion, carrots, and celery to the pot and sauté until onion is soft, 3-4 minutes.
Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
Add rice, thyme, mushrooms, and chicken to the pot and stir to combine.
Layer the cream of chicken soup on the top–do not stir.
Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 30 minutes.
When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
Carefully remove the chicken from the pot to a cutting board, chop, and return to the pot. Adjust seasonings.
Serve hot garnished with additional thyme.

Recipe Notes

*The MANUAL and PRESSURE COOK buttons are interchangeable.

Buffalo Wings

By :The I Love My Instant Pot Affordable Meals by Alieen Clark

Servings Prep Time 4servings 10minutes

Cook Time 15minutes

Ingredients

2 pounds frozen chicken wings
Cajun seasoning
Water
buffalo wing sauce

Instructions

In a large bowl, toss chicken wings in Cajun seasoning so they are evenly coated.
Pour water into Instant Pot® and add a trivet.
Place wings in a (7 inch) spring form pan. Create a foil sling and lower pan into Instant Pot®.
Close lid and set pressure release to Sealing.
Press Manual or Pressure Cook button and adjust time to 15 minutes.
When the timer beeps, allow pressure to release naturally and then unlock lid and remove it. Remove pan from Instant Pot® using foil sling.
Remove wings and brush with buffalo sauce. Serve hot.

Recipe Notes

Road Map: Bone-In Chicken Breasts

By: From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough

Servings: 6

Cook Time: 50 minutes

Ingredients

1 cup liquid Choose from water, broth of any sort, wine of any sort, beer of any sort, unsweetened apple cider, or a combination of any of these.
frozen bone‑in skin‑on chicken breasts 12-14 ounces
dried seasoning blend Choose from Provençal, Cajun, poultry, taco, Italian, or another blend you prefer or create.
table salt Optional (check to see if the seasoning blend includes salt)

Instructions

Pour the liquid into an Instant Pot. Position the bone-in chicken breasts in the liquid in a crisscross pattern (rather than stacking them on top of each other) so that steam can circulate among them. Sprinkle the top of each with 1 tsp dried seasoning blend and 1/4 tsp salt (if using). Lock the lid onto the pot.
Optional 1 Max Pressure Cooker
Press Pressure cook on Max pressure for 35 minutes with the Keep Warm setting off.
Optional 2 All Pressure Cookers
Press Poultry, Pressure Cook or Manual on High pressure for 40 minutes with the Keep Warm setting off. (The Valve must be closed)
Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Insert an instant-read meat thermometer into the center of a couple of the breasts, without touching bone, to make sure their internal temperature is 165°F. The meat can be a little pink at the bone and still perfectly safe to eat, so long as its internal temperature is correct. If the internal temperature is below 165°F (or if you’re worried about the color), lock the lid back onto the pot and give the breasts 3 extra minutes at MAX, or 4 minutes at HIGH. Again, use the quick-release method to bring the pot’s pressure back to normal.
Use kitchen tongs to transfer the breasts to serving plates or a serving platter to serve. Or cool them at room temperature for 10 minutes or so, then store in a sealed container in the fridge for up to 3 days.
Finally, to get the skin crisp, transfer the cooked breasts skin side up onto a lipped baking sheet. Set the oven rack about 6 inches from the broiler, heat the broiler, then brown the breasts under it for 1– 2 minutes

Recipe Notes

• For an 8-quart Instant Pot, you must use 1 1⁄2 cups liquid. You can also fit up to eight 12- to 14-ounce bone-in chicken breasts in the larger pot. There is no change in the cooking timing under pressure (although the pot will take longer to come to pressure).
• If you’ve used water and/or broth, the resulting liquid in the pot is astounding chicken stock. Don’t throw it out! Save it in a sealed container in the fridge for up to 2 days or in the freezer for up to 3 months. Use it in place of chicken broth in any recipe.
• Consider making the liquid in the pot a 50-50 split of broth and the brine from a jar of pickles, pepperoncini, or pickled jalapeño rings. In this case, omit the salt. (And the
remaining liquid in the pot won’t be fit to be used as stock.)
*Using a –20°F CHEST FREEZER?

Cook under pressure in step 2 for 40 minutes on the MAX setting, or for 45 minutes on the HIGH setting, followed by a quick release.

Fruity Quinoa & Granola Bowls

Servings: 4

Prep Time: 2 minutes

Cook Time: 8 minutes

Ingredients

1 cup quinoa rinsed
Water
maple syrup plus more for topping (optional)
vanilla extract
ground cinnamon
Pinch salt
nondairy milk
granola any variety
Fresh Fruit Compote
Sliced bananas for topping (optional)
Toasted walnuts for topping (optional)

Instructions

In your Instant Pot®, combine the quinoa, water, maple syrup, vanilla, cinnamon, and salt. Lock the lid and turn the steam release handle to Sealing. Using the Manual or Pressure Cook function, set the cooker to High Pressure for 8 minutes (7 minutes at sea level).
When the cook time is complete, let the pressure release naturally for 10 minutes, quick release any remaining pressure.
Carefully remove the lid and stir the quinoa. Add enough milk to get the desired consistency. Spoon the quinoa mix into bowls and top with granola, compote, and any additional toppings, as desired.

Recipe Notes

MAKE-AHEAD TIP:
The quinoa and compote can be made during your weekly meal prep and stored separately. Simply reheat and assemble for a delicious breakfast!
PER SERVING: Calories: 507; Total fat: 7g; Saturated fat: 2g; Sodium: 100mg; Carbs: 104g; Fiber: 9g; Protein: 10g

We hope you found these easy Instant Pot recipes helpful. Do you have any favorite easy Instant Pot recipes? Share your favorite easy Instant Pot recipes below.

If you are a new travel nurse or looking into becoming a travel nurse:

START HERE

Travel Nurse Guide: Step-by-Step (now offered in a PDF Downloadable version!)

Crockpots or slow cookers are great for travel nurses and travel healthcare workers. You typically have to throw the ingredients into it and set it to cook for hours while you are at work. As such, we have put together some easy crock pot recipes for our travel nurses.

Slow Cooker Chicken Tetrazzini

Prep Time- 15 mins
Cook Time- 8 hrs 10 mins
Total Time- 8 hrs 25 mins

Ingredients

1 1/2 lbs. fresh chicken breast fillets
1/2 tsp. sea salt
1/4 tsp. garlic powder
1/4 tsp. black pepper
1 1/2 tsp. dried tarragon
1 cup diced white onion
2 cups sliced mushrooms
1 cup chicken broth
8 oz. pkg. cream cheese, ⅓ less fat or regular
1/2 pound dried spaghetti noodles 1/2 a box, cook according to package directions
8 oz. pkg. mozzarella cheese, grated (reduced-fat or regular)

Instructions

Add the chicken, sea salt, garlic powder, pepper, tarragon, onions, and mushrooms. Pour over the chicken broth. DO NOT ADD THE CREAM CHEESE OR SPAGHETTI YET. Cover and cook on LOW for 8 hours or HIGH for 4 hours without opening the lid during the cooking time.

Cut the cream cheese into squares and add the slow cooker, cover. In the meantime, cook the spaghetti according to the package directions.

After the cream, the cheese has had some time to melt. Take 2 forks and shred the chicken. Stir the sauce and chicken together. Add the cooked and drained pasta. Stir. Add the mozzarella cheese over the pasta and sauce. Cover for about 10 more minutes or until the cheese has melted. Serve and enjoy!

Notes

Nutritional values are approximate. Please use your own calculation if you require a special diet. Values below are for 1/8 of the recipe.

Nutrition

Crockpot Pepper Steak Recipe {low carb, gluten free}

Ingredients

1lb thin sliced sirloin steak
1 thinly sliced green pepper
1 cup sliced fresh mushrooms
1 thinly sliced onion (white or red)
3Tbsp soy sauce
1Tbsp sesame oil
1 clove minced garlic
1 tsp fresh grated ginger
1/2 tsp crushed red pepper

Instructions

Add the first four ingredients to the Slow Cooker
In a small bowl, mix the remaining ingredients
Pour over top of meat and vegetable mixture
Cook on low for 6-8 hours
Serve over rice

Nutrition Information:

YIELD: 4
SERVING SIZE: 1

Amount Per Serving:

CALORIES: 345
TOTAL FAT: 20g
SATURATED FAT: 7g
TRANS FAT: 0g
UNSATURATED FAT: 10g
CHOLESTEROL: 104mg
SODIUM: 726mg
CARBOHYDRATES: 8g
FIBER: 2g
SUGAR: 3g
PROTEIN: 33g

Easy Crock Pot Cream Cheese Chicken Chili

Prep Time- 10 mins Cook Time- 6 hrs Total Time- 6 hrs 10 mins

Ingredients

1 15- oz. can black beans
1 15.25- oz. can corn undrained
1 10- oz. can Rotel tomatoes undrained
1 package ranch dressing mix
1 tsp. cumin
1 Tbsp. chili powder
1 tsp. onion powder
1 8- oz package light cream cheese
2 chicken breasts

Instructions

Drain and rinse the black beans. Place chicken at the bottom of the crock pot, then pour out the whole can of corn (undrained), Rotel tomatoes, and black beans on top of chicken.

Top with seasonings and ranch dressing mix. Stir together.

Place cream cheese block on top. Cover with lid and cook on low for 6-8 hours.

After the cooking time is over, take chicken breasts from crock pot and shred and add back to the chili. Stir together and enjoy!

Notes

(recipe adapted from plain chicken)

Nutrition

Slow Cooker Baked Ziti

PREP TIME- 15 minutes
COOK TIME 4 hours
TOTAL TIME- 4 hours 15 minutes

Ingredients

1 lb ground beef
1 onion, finely chopped
3 cloves garlic, minced
1/2 tsp salt
1 tsp basil
1 tsp oregano
28 oz can diced tomatoes
1 jar pasta sauce
2 1/2 cups water
4 cups ziti or penne noodles, uncooked
3/4 cup mozzarella cheese, shredded
fresh parsley for garnish, if desired

Instructions

In a large skillet, brown the ground beef and chopped onion until cooked. Add in the minced garlic, salt, basil, and oregano, and stir. Cook for 1 minute
Add the beef mixture, diced tomatoes, pasta sauce, and water into the slow cooker. Stir until combined. Cook on low for 6 hours or high for 3 hours.
Turn your slow cooker on high and add ziti or penne noodles, and stir. Cover and cook for 20-30 minutes, or until noodles are of desired consistency.
Sprinkle shredded Mozza on top {and parsley if desired}, cover, and cook until cheese is melted. This will take about 15 minutes.
Serve warm and enjoy!

Nutrition Information:

YIELD: 8 SERVING SIZE: 8 people

Amount Per Serving:

CALORIES: 429
SATURATED FAT: 6g
CHOLESTEROL: 49mg
SODIUM: 845mg
CARBOHYDRATES: 53g
FIBER: 4g
SUGAR: 8g
PROTEIN: 22g

Crockpot Ranch Pork Chops and Potatoes

PREP TIME- 5 minutes
COOK TIME- 3 hours
TOTAL TIME- 3 hours 5 minutes

Ingredients

3 Lbs Red Potatoes – quartered
6 (3/4 inch) Boneless Pork Chops (or bone-in if available)
1/2 Cup Olive Oil
2 Tablespoons Dry Ranch Seasoning
2 teaspoons Apple Cider Vinegar
2 Tablespoons butter – cubed

Instructions

Sear pork chops in an oiled skillet over medium/high heat. (optional)
Mix oil, ranch, and apple cider vinegar.
Place potatoes and pork chops into a slow cooker. Pour ranch mixture over the top and toss to coat potatoes and chops evenly.
Top with butter cubes.
Cooking on high heat for approximately 3 hours. On low, 5-6 hours. Salt/Pepper to taste.

Notes

Some readers have expressed that this dish was not flavorful enough. If you prefer extra flavor, follow the tips below:

Sear pork chops
Increase dry ranch mix amount to 4 Tablespoons
Add 1 chopped sweet onion and 8 whole garlic cloves to potatoes

Easy Slow Cooker Taco Pasta

Prep Time- 10 mins Cook Time- 6 hrs Total Time- 6 hrs 10 mins

Ingredients

1-pound lean ground beef
salt and pepper
1 bell pepper chopped
15 ounce can crushed tomatoes
1 cup jarred salsa I used mild
15 ounce can corn drained
3 tablespoons taco seasoning I use this easy recipe
2 ½ cups water or low sodium chicken broth I used one 14.5 ounce can chicken broth plus enough water to total 2 ½ cups
12 ounces shell pasta shapes whole grain or white
1 cup shredded cheddar cheese

Instructions

Heat a large skillet over medium-high heat. Add the beef and season with salt and pepper—Cook the meat, often stirring, until browned. Transfer beef to slow cooker.
Add the bell pepper, crushed tomatoes, salsa, corn, taco seasoning, and broth or water. Stir.
Cook on low for 5-6 hours or high for 2-3 hours.
Stir in the pasta. Cook on high for 10-20 minutes. Pasta cook time will vary by the slow cooker. Begin checking for doneness at 10 minutes.
Stir in the cheddar cheese and serve.

Nutrition

Crockpot Tortellini & Sausage Soup

Ingredients

1 lb Italian sausage (browned & drained)
2 (15oz) cans Italian diced tomatoes
4 cups vegetable or chicken broth (32oz container)
8 ounces cream cheese (cubed)
1 (20oz) bag of frozen cheese tortellini
3-4 cups fresh spinach

Instructions

Add the browned, chopped, and drained sausage, broth, both cans of diced tomatoes, and cubed cream cheese to your slow cooker.
Please give it a good stir and cook on LOW for about 4 hours or until the cream cheese has completely dissolved.
Stir in the spinach and frozen tortellini and cook for an additional 30 minutes or until the pasta is done to your liking.
Serve immediately and store any leftovers in the fridge for up to 3 days.

Recipe Notes

The tortellini will continue to cook if left in the crockpot to warm, so it’s best served right away with any remaining stored in the fridge for later.

You can also use the refrigerated tortellini, just keep in mind that it may cook a little bit faster.

Feel free to add anything else to the soup that you’d like. You can add a little minced garlic to the sausage while it’s browning if you have it on hand. You can also add cayenne or red pepper if you like it spicy.

We hope you found these crockpot recipes helpful. Do you have any easy crockpot recipes you would like to share? Please comment on your favorite crockpot recipes below.

If you are a new travel nurse or looking into becoming a travel nurse:

START HERE

Travel Nurse Guide: Step-by-Step (now offered in a PDF Downloadable version!)

This article provided by: Titan Medical

We get it at Titan Medical, as a travel nurse you are constantly on the move and we are here to make your fall evenings easier by sharing simple comfort meals to throw into your crock-pot to do the cooking. Comfort foods according to oxford are defined as: food that provides consolation or a feeling of well-being, typically any with a high sugar or other carbohydrate content and associated with childhood or home cooking. Now you can cozy up to a homemade meal that took hardly any time to throw together!

Comfort Meals

White Chicken Chili

Chili of any type is always a great option for comfort meals during the fall season! Here is a great White Chicken Chili recipe!

Ingredients:

2-3 Chicken Breasts
1 Can Corn
1 Can Black Beans (Drained)
1 Can Rotel
1 Packet Ranch
1 Tbsp Chili Powder
1 tsp Onion Powder
1 tsp garlic Powder
1 8 oz pkg Cream Cheese

Directions

Drain and rinse the black beans. Place chicken at the bottom of the crock-pot, then pour out the whole can of corn (undrained), Rotel tomatoes and black beans on top of chicken.
Cube cream cheese and add into the mixture
Top with seasonings and ranch dressing mix then stir together
Cook on low for 6-8 hours
Take chicken out and shred, then add back into the chili and stir
Serve alone or with baked potatoes, corn bread or even tortilla shells

Salsa Chicken

Easy is sometimes best when you are a travel nurse! Therefore, this salsa chicken recipe is a great option!

Ingredients:

4-5 boneless skinless chicken breasts
1 cup salsa
1 10 oz can cream of chicken soup
1 packet taco seasoning
1/2 cup sour cream
Salt and pepper to taste

Directions

Spray the inside of your slow cooker with some nonstick cooking spray or use crock-pot liner
Place chicken breasts into the crock-pot
Sprinkle taco seasoning on chicken
In a bowl, combine cream of chicken soup with salsa
Pour mixture evenly over chicken
Cover and cook on low for 6-7 hours
When chicken is ready, take chicken out and shred with two forks. Put shredded chicken back in the pot
Stir in sour cream
At this point you can turn off your slow cooker or put it on the “keep warm” setting
Stir and serve on warm soft tortilla shells or on a salad or mix in 1-pound cooked pasta

Chicken, Broccoli & Rice Casserole

Casseroles mix a variety of foods including meats, veggies and sometimes a starch. Making these the perfect comfort food!

Ingredients:

1 cup Broccoli
1 small onion chopped
1 cup long grain brown rice rinsed and drained (don’t substitute rice type)
1 tablespoon Dijon mustard
1 teaspoon garlic powder
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups low sodium chicken broth
1 lb boneless skinless chicken breasts
1 lb broccoli cut into small pieces
1/2 cup plain Greek yogurt optional, for extra creaminess
1/2 cup grated Parmesan cheese
1 cup shredded cheddar cheese

Directions

Place onion, brown rice, Dijon mustard, garlic powder, dried thyme, salt and pepper in bottom of slow cooker.
Pour in broth and stir until well combined.
Add chicken to the slow cooker. Sprinkle chicken with additional black pepper.
Cover and cook on low for 6-7 hours, until chicken is cooked through and rice has absorbed almost all of the broth.
When the slow cooking time is almost finished, cook the broccoli. You can steam it on the stove or in the microwave, or roast it in your oven. (It is also possible to cook the broccoli in the slow cooker by adding it on top of the rice and chicken during the last hour of cook time.)
When chicken and rice are done, remove chicken to a cutting board.
Add the plain Greek yogurt, Parmesan cheese and cheddar cheese to the rice in the slow cooker. Stir to combine.
Cut the chicken into bite-size pieces and add to the slow cooker along with the cooked broccoli. Stir and serve.

Crock-pot baked Ziti

Pastas are great options for comfort foods, they are full of carbohydrates and are very filling!

Ingredients:

2 (25 oz) jars of pasta sauce
15 oz tomato sauce
1 lb penne pasta (uncooked)
15 oz ricotta cheese
2 eggs
1/3 cup freshly chopped basil
2 cups of grated parmesan cheese
1 cup shredded mozzarella
Salt and Pepper to taste

Directions

Combine ricotta, eggs, salt, pepper and basil in a bowl and stir well
In a large bowl, combine both pasta sauces and tomato sauce together.
Grate Parmesan cheese and set aside
Grease the inside of a 6 qt slow cooker or use slow cooker liner
Add 2 1/3 cups of pasta sauce to the bottom of the slow cooker
Add 1/3 of the uncooked penne
Dot on half of the ricotta mixture and spread out evenly
Add half of the Parmesan cheese (1 cup)
Layer by adding another 2 1/3 cups of sauce mixture
Add an additional 1/3 of the uncooked penne
Dot on the remaining ricotta and spread out
Sprinkle on the remaining Parmesan cheese (1 cup)
Add the last 1/3 of the uncooked penne
Top with the remaining 2 1/3 cups of sauce mixture
Cover and cook on high for 2-3 hours, until pasta is al dente
During the last few minutes, add mozzarella cheese to the top and allow to melt
Serve alone or topped with red pepper flakes and served with garlic bread

We hope that you found these comfort meals helpful for your travel nurse assignment this fall. If you have any comfort meals you think others would love this fall please comment them below! If you are looking for great recipes for meal prep, Meal Prepping for Travel Nurses on the Go is a resource.

If you are a new travel nurse or looking into becoming a travel nurse:

START HERE

Simple holiday recipes for travel nurses:

Healthy Fall Salad

Turkey & Stuffing

Mashed Potatoes

Rolls

Mac and Cheese

Dessert

If you are a new travel nurse or looking into becoming a travel nurse:

Travel Nurse Guide: Step-by-Step (now offered in a PDF Downloadable version!)

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6 Quick and Easy Instant Pot Recipes

White Chicken Chili

Ingredients

Instructions

Recipe Notes

Easy Beef Stroganoff

Ingredients

Instructions

Recipe Notes

One Pot Chicken and Brown Rice Dinner

Ingredients

Instructions

Recipe Notes

Buffalo Wings

Ingredients

Instructions

Recipe Notes

Road Map: Bone-In Chicken Breasts

Ingredients

Instructions

Recipe Notes

Fruity Quinoa & Granola Bowls

Ingredients

Instructions

Recipe Notes

If you are a new travel nurse or looking into becoming a travel nurse:

Travel Nurse Guide: Step-by-Step (now offered in a PDF Downloadable version!)

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Ingredients

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Nutrition Information:

Amount Per Serving:

Ingredients

Instructions

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Nutrition

Ingredients

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Nutrition Information:

Amount Per Serving:

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Ingredients

Instructions

Nutrition

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If you are a new travel nurse or looking into becoming a travel nurse:

Travel Nurse Guide: Step-by-Step (now offered in a PDF Downloadable version!)

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