Cooking Made Easy
Chicken Stew
- 32 oz low-sodium chicken broth
- 1 tbsp garlic, minced
- 1 tsp garlic salt
- 1/2 tbsp thyme
- 1/2 tbsp basil
- 1/2 tbsp cilantro
- 1/4 tbsp dill
- 2 bay leaves
- 1/2 tbsp fresh ground black pepper
- 12 oz boneless, skinless chicken breast, cubed (uncooked)
- 1/2 cup uncooked black-eyed peas, rinsed and picked through
- 1/2 cup barley
- 1 medium sweet onion, cubed
- 1 package of whole mushrooms, washed
- 10 oz celery (3 large), chopped
INSTRUCTIONS:
--Fill a slow cooker with broth, 8 oz water, garlic, herbs and pepper. Add chicken, peas and barley, then layer onion, celery and mushrooms over-top. Liquid should just cover vegetables. Do not stir.
--Allow to simmer at least 4 to 6 hours. Remove bay leaves and stir before serving.
Pork Loin
slow cook in the crock pot with garlic, salt & pepper
Real mashed potatoes & gravy (my cheat for the week)
broccoli
Basil Chicken & Tomatoes
Served with brown rice, broccoli & Brussels Sprouts
chicken breast in the slow cooker (I just eyeball the ingredients)
basil, garlic, salt & pepper
red wine
can of chopped tomatoes
red pepper, onions, mushrooms
Crockpot Beef & Tomatoes
Eggplant Parmesan
- Thinly sliced the eggplant - salt the slices and let them sit for 30 minutes so they begin to sweat. This helps remove some of the bitterness of the veggie.
- Coated them with garbanzo bean flour, egg, and bread crumbs mixed with Parmesan cheese.
- Brown them in a frying pan with some olive oil.
- Cover with your favorite homemade marinara in a baking dish
- Top with mozzarella cheese & Bake
Simple Easy Artichoke and Mozzarella Salad
Yummy Quick and Easy Salad |
roasted red pepper, artichoke, mozzerella salad. I add a little olive oil, fresh basil, sea salt and pepper.
Noodle Replacements
Vegis |
No comments:
Post a Comment