I’m sure most of the world is feeling the warmth of spring and summer, but…in Seattle, we are NOT-UGH!! But…while I’m sick of wearing layers upon layers, I never get tired of yummy soups! Especially easy ones that are practically cooked without me!
This is a recipe that I’ve now done twice because after the first attempt was so well received, I obviously did it again!! And it was all a fluke of things I just happened to have in my cupboard and fridge-WHOOP!
Ingredients (feeds 4 with leftovers)
4-5 frozen chicken breasts (I’m ALWAYS on the fly. If yours aren’t frozen, the timing should still work. It might just mean the meat will be more tender)
1 Can Full Fat Coconut Cream (check labels if you are on Whole30, I used Trader Joe’s)
1 Can Chicken Broth (check labels if you are on Whole30)
1/2 Cup Diced Carrots (I used organic Rainbow Carrots, because…duh FUN COLORS! :))
If you aren’t on a dietary restriction you could add 1/2 a box of Pasta (again, I go light on this end and used veggie pasta. You could use gluten free OR 2 cups zoodles or sweet potato noodles etc if you are Whole30!)
Place everything in the crockpot, and you’re DONE!!!I I always wonder if things look the way they should when I’m throwing things together, so…yes, it should look like this 🙂And then….after you take the chicken out and fork shred it (it will be SO tender!!)
Unless, you want to add a noodle variation. When you are about 10-15 minutes out, you can add the pasta or zoodles etc and they will cook to being tender. I think they’d be mushy if you added them in at the beginning, but let me know if you try! I even added them after the cook time when it was in “warm” mode, and it worked!
Another Recipe you might enjoy…
I posted one of my latest crock pot easy healthy dinners last week.
Honestly, I was on a crock pot roll lately. Too much to do, no time to cook, yet I wanted yummy healthy food. I didn’t have a recipe for either of these meals and both were DELICIOUS! I’m saying this because a lot of times I see recipes that I like, but I don’t have the time or the ingredients. THAT is the best part of the slow cooker. I have taken tried and true recipes that involved multiple pots and hours of time of me in front of the stove, and rolled the dice throwing everything into the slow cooker in the morning. Guess what? They’ve all turned out fine! Are they as amazing as the original? Sometimes maybe not QUITE as much, but honestly…
I’ve been on a total crockpot kick lately. That seems to happen every winter, and before the urge kicks in, I always think…
“Why don’t I use my crock pot more??!!”
Then, I do, and I think…
“Why don’t I use my crock pot more??!!”!!!
Every post I do on my crockpot meals, I wax poetic on the fabulousness of it, but then the spring and summer roll around and I forget about it. I’m determined to make things all year round! It’s SO easy, and the smell walking into your home after not being home all day/or even if you ARE home all day…YUM!!!
And I don’t know about where you live, but here in Seattle…spring has NOT sprung, and warm yummy dinners still sound amazing!
So, I decided to try spaghetti and meat sauce. Total classic. Total crowd pleaser when you have kids. Pretty cheap too! And…it can be healthy and easy!
Ingredients (feeds 4 with leftovers)
2 lbs ground turkey. I like to make it heavy on the protein!
1 Can of pasta sauce. I used a 32 oz jar (check labels if you are on Whole30)
1/2 teaspoon crushed ginger
1/2 Teaspoon crushed garlic
1 Medium to Large Onion
1/2 Tablespoon Italian Seasoning.
1/2 a box of Pasta (again, I go light on this end and used veggie pasta. You could use gluten free OR 2 cups zoodles or sweet potato noodles etc if you are Whole30!)
Place Diced Onion, Crushed Ginger, and Crushed Garlic, Ground Turkey (Yes, I put mine in mostly frozen because…no time to dethaw, and it still worked out great!), Jar of Pasta sauce and Italian seasonings in the crockpot, and cook on low for 8 hours or high for 5.
When you are about 10-15 minutes out, you can add the pasta or zoodles etc and they will cook to being tender. I think they’d be mushy if you added them in at the beginning, but let me know if you try! I even added them after the cook time when it was in “warm” mode, and it worked!
This is a staple recipe in my house and a great way to prepare chicken. I like to make a big batch and freeze in small containers. Hungry toddler? No problem! Heat up the chicken and some veggies or make a chicken and cheese quesadilla.. and you have a quick and healthy dinner.
I also like this as a base recipe for tacos – poach the chicken, shred it, and then add taco seasoning!
Whole chicken or 4 large chicken breasts
1 onion, roughly sliced
Put everything in a pot and add water till it almost covers the chicken
Bring to a boil and let simmer for 45-60 minutes
Remove chicken, put on a plate and let cool
Once cool enough to handle, de-bone the chicken and remove skin
Shred meat with a fork and put back in a new pot
Add 1/2 cup of the chicken stock back and bring to a simmer – add additional spices as desired
As for the rest of the liquid (in original pot), remove onions, but save the liquid as this is excellent chicken stock that you can freeze and use later
Anyone else guilty of thinking up recipes about 30 minutes before you need to start making dinner?
There’s benefits to thinking on the fly, but a lot of times I’ll forget what I did. That makes it hard to recreate if it turns out well. I’m also forced to use what I have on hand, as a trip to the supermarket is out… Somehow, they always turn out ok…
This one was more than ok! Light and refreshing, yet totally satisfying with lots of healthy fats!
So glad I wrote it all down 🙂
Ingredients (Would serve 4)
3 6oz cans of wild Alaskan Salmon
10 grape tomatoes (cut in half)
6-8 eggs (The Huz and I each had two, but Maya only had one)
1 large avocados
1 Mango diced
1/2 and inch slice red onion diced (or a scallion)
1/3 cup diced pickles
Sea Salt and Pepper to taste
Head of Butter Lettuce
Boil water and cook eggs for 7-8 minutes (I accidentally forgot to set the timer and cooked mine a little longer than I had planned) 7 minutes for a runny yolk, 8 for a soft one as pictured. Take off burner and add cold water and ice until they are cool. Very important to have them fully cool, in order to peel properly. Set aside while you make everything else.
Drain Salmon, place in large bowl, and break it up.
Dice tomato, avocado, mango, and onions and stir into salmon
Salt and Pepper to taste
Set butter lettuce in a bowl, and scoop large cub of mixture on top. Top with eggs.
Next week, I’ll show you how I ate this for lunch the next day! It was almost better!!
I know I’m not the only person that loves breakfast for dinner! And, I also know that it’s kind of a repeat for me, but…it’s easy and DELICIOUS! Who wouldn’t want that?!
I literally came up with this meal 30 minutes before I was supposed to make it, and it took me approximately 30 minutes to make. Admittedly, because I ran inside while Maya was playing with our neighbors. I turned on the oven, peeled and chopped the sweet potatoes, seasoned them, and turned on the pot for the eggs, in…less than 5 minutes. Then…we played for a few more minutes.
THANK GOD FOR LITTLE DISTRACTIONS, NO?!!!
And, precooked chicken sausages are a godsend in our household. I freeze them for later, and soak them in a warm water bath right before I need them!
Diced up for a pasta meal, or sliced in half for this! SO easy, delicious, and healthy!
What you need…
One sweet potato (for 2-4 people)
3 Pre Cooked Chicken sausage (Depending on the amount of people you want to feed! I did one per adult, and half for Maya) I love Aidell’s, but there are so many good ones!
Avocado (or pre-made guacamole-yes, I cheated on this one!)
Eggs (2 for me and the Huz, one for Maya)
What to do…
Preheat oven to 400 degrees.
Cut sweet potato in 1/2 inch slices
Lightly coat in olive oil (or oil of your choosing), and salt and pepper to taste
Start a pot of boiling water. For me, it’s a LOT easier to soft boil eggs for more than two people. If you want a runny egg and there’s more than 2, it’s way too much for me to manage on top of everything else!!!
Bake the sweet potatos in the oven for 20-25 minutes, flipping over half way through.
At the half way mark add chicken sausages that are cute in half.
In that time, remove the eggs from the boiling water. 7 minutes = runny yolk, 8 minutes, less, so…I remove ours at 7, and then turn the heat off for Maya’s while ours then run under a cool water bath.
Once the sweet potatoes are crispy on the outside, take them and the chicken sausages out.