Whole 30 Chicken Verde

On my hunt for recipes that will help me on my journey towards lowering my sugar (diabetic problems) I have found this recipe, it looks yummy.  I borrowed it from "The Nourishing Home" page, there is a  link below, check out the website listed at the bottom of the recipe.

Ingredients:

1 medium yellow onion

2.5 lbs boneless, skinless chicken thighs

1 1/2 tsp sea salt

1 tsp garlic powder

1/2 tsp paprika

1/4 tsp cumin

1 (12oz) jar Whole30-compliant Salsa Verde (see recipe note)

1 large red bell pepper

1 large yellow pepper

Instructions:

🌶Cut the ends off of the onion and remove skin. Then slice into 4-5 thick slices. Place in the bottom of a 6-quart slow cooker.

🌶Place the chicken thighs on top of the onion. In a small bowl, combine the seasonings and evenly distribute across the top of the chicken.

🌶Evenly spoon the Salsa Verde over the top of the seasoned chicken. (Trader Joe's and Whole Foods both have Whole30-compliant brands, be sure to read labels.)

🌶Slice the bell peppers into thick slices; discard the seeds and stem. You can either - place them over the salsa and cook with the chicken for very soft peppers that meld into the sauce, or add the peppers during the last hour of cook time to enjoy them al dente (as shown in photo).

🌶Cover and cook on low 5-6 hours, until chicken is fork tender. When chicken is done, use a slotted spoon to transfer the salsa-covered chicken and peppers to a large platter. Move the peppers to the side. Use two forks to shred the chicken.

🌶Serve on large Bibb lettuce leaves. Top with diced tomatoes, avocado, and fresh cilantro. So delicious!
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For more delicious whole foodie fun, visit TheNourishingHome.com

Creamy Tuscan Chicken

Disclaimer: This is not my own recipe.

 I found it on my Facebook Feed and thought I would share it here.  I have yet to make it ... but I will, very soon.  In an effort to eat healthier I think this will satisfy everyone at our house with some huge servings of veggies on the side. 

Creamy Tuscan Garlic Chicken

Makes 3 servings

Per serving

1 Leaner protein

1 fat

3 condiments

• 1 1/2 pounds boneless skinless chicken breasts, thinly sliced 

• 1 Tablespoon olive oil 

• 1 cup low fat plain greek yogurt 

• 1/2 cup chicken broth 

• 1/2 teaspoon garlic powder 

• 1/2 teaspoon Italian seasoning 

• 1/4 cup parmesan cheese 

• 1 cup spinach, chopped 

• 3 slices sun dried tomatoes

In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. 

Add the yogurt, chicken broth, garlic powder, Italian seasoning, and parmesan cheese. Whisk over medium high heat until it starts to thicken. Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt. Add the chicken back to the pan and serve over zucchini noodles if desired.

Doesn't this recipe sound delicious, not get over to that kitchen and give it a try, I suspect we will not be disappointed when we sit down to eat with this on our plate.

Yummy in your tummy!

Thanks For The Memories Mom

Memories are a sweet thing, and for me "food memories" are some of the best. I love creating recipes that I remember so fondly from my childhood. Mom was a cook of the times, much like other women who worked on limited budgets, dinner could be pretty mundane and plain. Meatloaf, hotdogs and beans, pot roast, roasted chicken, spaghetti and meatballs, jello salad, date bars ... everyone had their own recipes for the same foods. My mother however always looked for ways to change things a bit, especially after we moved to California, fresh vegetables instead of the canned versions began to cross our plates, and salads seemed to be at every meal. My favorites were always the homestyle stuff, her Italian sauce with spicy hot sausage was one I always looked forward to after it cooked slowly all day on the back of the stove, unfortunately I've never made one to rival hers though my sister Debi knew moms secrets and always made a good sauce. Meatloaf was never a favorite of mine because mom always tried to sneak veggies in that I didn't like, green peppers and onions ... eventually though I would eat it and actually loved leftover meatloaf sandwiches in my lunchbox the next day. Pot Roast with carrots, onions and browned potatoes was always amazing and again leftovers on white bread with yellow mustard always made me smile. Stuffed Cabbage with her twist of cooking in beef broth instead of tomato sauce was a family favorite, it seemed there was never enough for leftovers because we couldn't get enough. Swiss Steak her way (again no tomato sauce), beef and cauliflower, and a French favorite for breakfast, Corton (a homemade potted meat spread) that we so enjoyed spread on warm toast in the morning. I miss my mom, and I miss her cooking, thankfully I was observant enough to learn many of these recipes so I could share them with my own family. This morning I taught my daughter Morgan to make "mom's" stuffed cabbage, it was a great way to share something very special that I just know my mom would be thrilled about if she was still here with us. 
Thanks for the memories mom.