Thursday, November 23, 2017

Being Thankful~Happy Thanksgiving!



May God bless each one of you today as you spend time with family and friends.  May we take time to reflect on all His goodness, grace and mercy.  And remember to be thankful not just on Thanksgiving Day, but each day we are blessed to wake up and enjoy everything He has given to and provided for us.

Happy Thanksgiving!  I am thankful for each and every one of you.

Monday, October 23, 2017

Slow Cooker Meal~Chicken Enchilada Soup (Paleo, Whole30, Dairy-free)

I had planned to post the recipe for this tomorrow, but so many of you have already requested it via Instagram, so tonight it is (only after tasting it of course ;-)

It was a rainy morning here in Atlanta, so slow cooked soup sounded really good.  It was already on the meal plan...good timing!  And no, I do not meal plan around the weather reports. When have they ever been accurate? snowpocalypse2014 wish I'd had soup then

Chicken Enchilada Soup



Y'all it doesn't get easier than this.  If you can chop, measure and dump...you've got this!

Original recipe can be found here.

Ingredients:

1.5 lbs boneless skinless chicken thighs (we used two chicken breasts equal weight, who has time for bones?)
1 can fire roasted crushed tomatoes (14.5 oz can)
1 bell pepper, thinly sliced
1 onion, thinly sliced
3 cloves garlic, minced
2 cups bone broth (we used chicken)
1/2 cup water
1 TBS cumin
1 TBS chili powder
1 tsp oregano
1/2 tsp smoked paprika (regular works just fine)
1/2 tsp sea salt
1/2 tsp ground pepper

For garnish:

1 avocado (optional, we omitted as they are a migraine trigger for our youngest)
fresh cilantro (we used dried we had on hand)

Instructions:

1. Add all of the ingredients in order to your slow cooker, except the garnish.

2. Cook on low for 6-8 hours, on high for 3 hours.  Once done, remove chicken to a plate and  use two forks to shred the chicken, return to the slow cooker and stir.

3. Ladle into bowls and serve with garnish.

***Notes:

While we followed the directions and sliced the onion and bell pepper, I would chop next time for ease of eating.  Also, if you don't like too much heat you can cut the cumin, chili powder and paprika in half and still have plenty of flavor.

And I will leave you with this...

What is the difference between a crockpot and a slow cooker?

A crockpot uses a ceramic pot while a slow cooker uses a metal pot.

And now you are prepared to participate on Jeopardy!




Friday, October 13, 2017

Dishes for a Crowd~What's for Dinner Weekend Addition

Hello friends, and happy Friday!  It's a bit overcast at the moment here, and the temperatures have cooled off a bit.  I'll take it.

Today I thought I'd share two new to us recipes that will feed a hungry crowd.  And if not feeding a crowd, great for leftovers so you don't need to think about lunch the next day.

The first is a hearty fall soup made in the crockpot. Super simple.  While I say soup, it really is more like a chili in consistency.  Very filling.

Homemade Minestrone Soup (Slow Cooker)




Ingredients:

2 cans (14.5 oz) diced tomatoes
2 TBS tomato paste
1/4 C sun-dried tomato pesto (we used Stonewall Kitchen brand-it does contain a small amount of dairy, so omit for those with true dairy allergy, ours are sensitivities)
1 parmesan rind (again, omit for dairy allergy, we did not include)
4 Cups vegetable stock (gluten free)
2 Cups water
1 C carrots, diced
1 1/4 C celery, diced
1 1/2 C white onion, diced
4-5 cloves garlic, minced
1 tsp dried oregano
1 sprig rosemary (or 1/2 tsp dried)
2 bay leaves
salt and pepper to taste
1 can (15oz) red kidney beans, drained and rinsed (we omitted and just double the northern beans due to food sensitivities)
1 can (15oz) great northern beans, drained and rinsed
1 1/2 cups zucchini, diced
1 1/2 cups tubular pasta (we used gluten free elbow noodles we had on hand)
1 cup frozen green beans, thawed
2 1/2 cups baby spinach, chopped
Finely shredded Parmesan or Romano cheese, for serving (omit for dairy free, or use vegan)

Directions:

1. Add the diced tomatoes, tomato paste, tomato pesto, parmesan rind, vegetable stock, water, carrots, celery, onions, garlic, oregano, rosemary, and bay leaves to a slow cooker. Season with salt and pepper to taste and cook on low heat 6-8 hours or high 3-4 hours.

2. Add in red kidney beans, great northern beans, zucchini, and pasta and cook on high for an additional 20-25 minutes until pasta is tender. Stir in the spinach and green beans and cook for an additional 5 minutes until heated through.  Serve warm topped with the parmesan cheese and garlic toast (optional).

The original recipe can be found here.

This next recipe is also a crowd pleaser, and kid friendly too.

Chicken Parmesan Pasta Bake



Ingredients:

12 ounces Penne Ziti (or any pasta shape) *we used Tinkyada gluten free penne
2 cups shredded, cooked chicken (about 2 chicken breasts) *we used a rotisserie chicken
1 (25 oz) jar Tomato Basil Marinara Sauce (brand of choice)
1 1/2 cups shredded mozzarella cheese *we used So Delicious brand dairy free
1/3 C freshly-grated Parmesan cheese *we used Go Veggie brand vegan
1/4 C packed fresh basil leaves, roughly chopped

Directions:

1. Preheat oven to 375 degrees F.

2. Cook the pasta al dente in a large stockpot of generously salted water, boiling according to package instructions. Drain and return pasta to the stockpot and add chicken and tomato sauce. Gently toss to combine until the pasta is evenly coated.

3. Pour half of the pasta into a greased 9 x 13 inch baking dish.  Sprinkle evenly with 1 cup mozzarella cheese, half the Parmesan cheese and half of the basil.  Layer the remaining half of the pasta evenly on top. Sprinkle evenly with the remaining 1/2 cup of mozzarella cheese.

4. Bake for 20-25 minutes until the cheese is melted and just barely starts to turn golden. Remove and sprinkle immediately with the remaining Parmesan cheese and fresh basil. Serve warm.

Original recipe can be found here.

I get asked a lot about how I go about meal planning for the week.  I am working on putting together a post(s) where I will share how I find new recipes to try alongside some old favorites, rotating proteins, grocery shopping (creating a list) and stocking a pantry. I will also try to share some of our favorite gluten free and dairy free brands and products with you.

It's not something that magically happens over night.  It takes time, planning and a whole lot of trial and error. 

Have a Blessed Weekend Friends!!