EASY CROCK POT SALSA VERDE CHICKEN

EASY CROCK POT SALSA VERDE CHICKEN

Easy Crock Pot Salsa Verde Chicken – Loaded with salsa verde (green sauce) and delicious chopped tomatoes, this healthy crock pot chicken is incredibly flavorful and extremely easy to make. Just place it all in the crock pot and walk away.

I should’ve called it the “Dump & Go” chicken dinner.
Sidenote: Don’t you HATE IT when people say “should OF”, when they really mean to say “should’ve”? Like, should HAVE. Grammar mistakes kinda irk me… a lot. But I just said “kinda” which is totally unacceptable, but very midwestern, so I’m just staying true to my home, homey.

Anywho. Hallo Hallo, lovelies!👈 (Been watchin’ too much Ladies of London – they’re rubbing off on me.) Smile BIG – it’s Sunday Fundaaaay!
Don’t EVEN think about manic Monday… not yet. You can, but not until 7 pm tonight, when you start to remember all the things you have to get done before Monday arrives. Coo’?

Also? I’ve noticed that our Savory Sundays are slowly becoming Crock Pot Sundays. Are we okay with that? If not, just let me know, and we might work it out.

Personally, I think it’s great, especially these easy “dump and go” dinners because, it literally takes 5 minutes to prep dinner and the rest is done by our Crock Pot crock pot.
Sidenote: IS that why it’s called a crock pot? Because of the brand?? HA!
I’m just kidding! Of course I knew that!

😉 It’s like that whole Kleenex by Kleenex thing.

EASY CROCK POT SALSA VERDE CHICKEN
EASY CROCK POT SALSA VERDE CHICKEN

Ingredients

  • 6 boneless skinless chicken breasts
  • salt and fresh ground pepper, to taste
  • 1 jar (16-ounces) Salsa Verde (I use Herdez Salsa Verde)
  • 1 can (14.5-ounces) chopped tomatoes
  • 1/2 tablespoon (or to taste) ground cumin
  • 1/2 tablespoon (or to taste) chili powder
  • 1 onion, diced, for garnish
  • chopped parsley or cilantro, for garnish

Instructions

  1. Lightly spray the crock with cooking spray.
  2. Season chicken breasts with salt and pepper and place chicken in the crock pot.
  3. Add salsa verde, chopped tomatoes, cumin, and chili powder; stir well to combine.
  4. Cover and cook for 3.5 to 4 hours on HIGH, or 5 to 6 hours on LOW.
  5. Remove cover and transfer chicken breasts to a cutting board; using two forks, shred the chicken.*
  6. Stir the shredded chicken back into the crock pot.

You can find complete recipes of this EASY CROCK POT SALSA VERDE CHICKEN in diethood.com

SPINACH RICOTTA STUFFED SHELLS

SPINACH RICOTTA STUFFED SHELLS

In search of a super filling, healthy, quick and easy to prepare dish perfect for any time of the year? How about Spinach Ricotta Stuffed Shells! A pasta recipe to print and save forever!

This is an absolutely delicious vegetarian pasta dish! The stuffing is prepared as fast as it takes to preheat the oven and bring water to the boil to cook the pasta shells. It’s a quick weekday dinner. Yesss! I know you are all about the super quick and easy recipes after a hard day at work. So many people have asked me to create a category for quick and easy recipes on the blog. I really, really have to do this soon. That way it’ll be easier to identify the recipes that are perfect for busy weekday evenings. I promise I will do this … eventually!

SPINACH RICOTTA STUFFED SHELLS
SPINACH RICOTTA STUFFED SHELLS

INGREDIENTS

  • 16 large shells
  • 3 small shallots
  • 4 cloves garlic
  • 2 cups ricotta
  • 1 cup freshly grated Parmesan
  • 1/2 cup heavy cream
  • 4 cups fresh baby spinach
  • 1 large zucchini
  • 1 large tomato
  • 1 1/4 tsp sea salt
  • Pepper

INSTRUCTIONS

  1. Preheat oven to 350 F.
  2. Bring about 3 liters of water to the boil in a big pot.
  3. Heat a large pan over medium heat.
  4. Peel and finely chop shallots and garlic. Set aside.
  5. Wash and deseed zucchini by using a spoon and spooning out the seeds, then dice into pinky finger nail small pieces.
  6. Add a dollop of olive oil to pan and then add chopped shallots and garlic. Sauté until translucent.
  7. The water should now be boiling, add shells to boiling water and stir every once in a while to avoid sticking together. Cook as long as instructed on package (usually 10 minutes).
  8. Add ricotta, parmesan, cream, salt and pepper to pan mix well and bring to the boil. Once boiling remove one cup of the sauce and pour onto the bottom of a ovenproof dish.

You can find complete recipes of this SPINACH RICOTTA STUFFED SHELLS in greenhealthycooking.com

Chicken Fajita Wedge Salad

Chicken Fajita Wedge Salad

This Chicken Fajita Wedge Salad is a perfect way to enjoy fajitas in a light, healthy, and low-carb way!

I was always the most organized person.  I took pride in the fact that I was that I was that way.  And then I had four kids…  And you know what?  I’ve become a pack-rat!  Seriously, I have these little spots in my house that I just put stuff and tell myself I’ll get to it when I have time.  The problem is there is no dedicated amount of time when you have four kids.  So that pile in my bedroom that I need to go through and put in the attic or donate builds up quite often.  And that master bedroom closet that has clothes that I just look at but don’t want to wear needs some serious attention.

Now I’m pretty good about the kids’ clothes and bedrooms for the most part. I guess you kind of have to stay on top of that because they are always growing. So I am constantly aware of keeping up with those areas and donating what we do not need.

It’s just my stuff that has been put on the back burner. And y’all know how that goes. Once you let something go, it’s even harder to tackle it. So the once very organized person now needs a professional organizer to come in and help her… or maybe I just need a babysitter to come entertain my kids so I can get some stuff done. Now that’s an idea!

So while I tackle my closet today, I’m leaving you with this beautiful little Chicken Fajita Wedge Salad!  It was so delicious, and I didn’t even miss the carbs!  It has all the flavors of chicken faitas with a delicious salsa ranch dressing.  It makes a perfect lunch or dinner.  I plan on bringing this to work several times this year.  A pretty salad like this one will make the work day even better!

Chicken Fajita Wedge Salad
Chicken Fajita Wedge Salad

INGREDIENTS

  • 2 boneless skinless chicken breasts
  • ¾ tsp chili powder
  • ¼ tsp cumin
  • ½ tsp creole seasoning
  • ½ head iceberg lettuce
  • 1 chopped tomato
  • ¼ cup finely diced red onion
  • ¼ cup finely diced green bell pepper
  • ½ cup diced cucumber
  • ½ cup shredded cheddar cheese
  • 3 tbsp salsa
  • ¼ cup ranch dressing
  • 1 diced avocado
  • 1 tbsp cilantro

INSTRUCTIONS

  1. Season chicken breasts on both sides with chili powder, cumin, and creole seasoning.
  2. Grill over medium heat for about 18 minutes or until chicken is cooked through. Remove from heat and let rest for a few minutes.

You can find complete recipes of this Chicken Fajita Wedge Salad in diaryofarecipecollector.com

One Skillet Tuscan Chicken

One Skillet Tuscan Chicken

This one skillet tuscan chicken is just SO good and satisfying. Plus, it comes together quickly, perfect for those busy weeknights.

As you have probably noticed, I love one-pot and one-skillet recipes. If you haven’t tried these yet, you should check out two of my favorite weeknight meals – One Skillet Tilapia Veracruz and the One Skillet Chicken Puttanesca. They are simple, quick, and easy to make. And of course delicious and healthy! 🙂

I just love when something delicious is also healthy, don’t you? The Cannelini beans are a great addition to this meal and turn this one skillet tuscan chicken into a super filling quick meal. If you want to make it paleo, skip the Cannelini beans.

One Skillet Tuscan Chicken
One Skillet Tuscan Chicken

Ingredients

  • 1 lb boneless, skinless chicken breasts, cubed
  • 8 oz mushrooms, sliced
  • ½ yellow onion, diced
  • 2-3 cloves garlic, minced
  • 2 medium tomatoes, diced
  • 1 (15 oz) can Cannellini Beans, drained and rinsed
  • ½ cup chopped sun-dried tomatoes
  • ⅓ cup black olives
  • 2-3 Tbsp olive oil or ghee
  • 1 Tbsp honey
  • 1 Tbsp balsamic vinegar
  • 1 tsp oregano
  • 1 tsp thyme
  • 2 Tbsp fresh basil, chopped for garnish
  • Salt & pepper to taste

Instructions

  1. In a large skillet over medium heat, add the cubed chicken pieces and cook for about 8 minutes on both sides, until cooked through. Remove chicken and transfer to a plate.
  2. Add 1 Tbsp of olive oil to the skillet and sauté the sliced mushrooms 5 – 7 minutes until the mushrooms are tender and the juices have evaporated. Set aside.
  3. Add another 1 Tbsp olive oil to the skillet and the diced onion. Sauté the onions 3 – 4 minutes until translucent.
  4. Add the minced garlic to the onions and sauté together one more minute. Add salt and pepper to taste while cooking.
  5. Add 1 Tbsp olive oil to the skillet and toss the diced tomatoes, sun-dried tomatoes, Cannelini beans, and black olives. Season again with salt and freshly ground black pepper. Sprinkle in the oregano, thyme and drizzle the balsamic vinegar and honey. Stir a few minutes.

You can find complete recipes of this One Skillet Tuscan Chicken in deliciousmeetshealthy.com

BLT BALSAMIC CHICKEN AVOCADO & FETA SALAD

BLT BALSAMIC CHICKEN AVOCADO & FETA SALAD

BLT Balsamic Chicken Avocado & Feta Salad is a delicious twist to a BLT in salad form, with a balsamic dressing that doubles as a marinade! You won’t even miss the bread in this mega loaded salad.

Aside from the avocado and feta and crispy bacon in this bowl of epic-ness, the balsamic dressing / marinade / gift from the salad gods is everything. If you love all the salads on my blog so far, this one is right up there with the best of them.

The dressing has so many flavours packed into it, that when you fry your chicken with it AND dress your salad with the rest of it, you won’t know what to do with yourself. No only does it contain the obvious balsamic and olive oil, get ready for your mind to be blown with a sprinkle of Italian herbs, a kick of garlic and a hint of honey. You will be table top dancing, along with your taste buds.

By the way, there is balsamic in there 👇 I swear, sunk right at the bottom. I wanted to capture those herbs sitting at the top. When you whisk it together, it’s a whirlpool of balsamic lava lamp.

With all of you guys writing in telling me how much you’re loving these dressing / marinade salads, and how much they’re making your lives easier, and some of you even demanding MORE SALADS…..this one will NOT disappoint you, or your anti-salad husbands or boyfriends or children or family or parents or friends or neighbours…..or whoever you’re sharing this with. That’s if you’re sharing, of course.

The chicken gets marinaded in some of the dressing to keep the easy merriment going. Then pan-fried to crispy, golden, tender, juicy deliciousness.

BLT BALSAMIC CHICKEN AVOCADO & FETA SALAD
BLT BALSAMIC CHICKEN AVOCADO & FETA SALAD

INGREDIENTS

Balsamic Dressing / Marinade:

  • ⅓ cup balsamic vinegar
  • ¼ cup olive oil
  • 2 tablespoons water (or more oil if you wish)
  • 2 teaspoons Italian seasoning
  • 2 teaspoons minced garlic
  • 1 teaspoon honey
  • ¼-1/2 teaspoon salt (adjust to your tastes)
  • 4 skinless and boneless chicken thigh fillets (or breast fillets)

Salad:

  • 5 ounces |150g bacon, diced and trimmed of all fat
  • 8 cups mixed salad lettuce leaves (or Romaine | Cos lettuce leaves)
  • 2 tomatoes, chopped
  • 1 red onion, thinly sliced
  • 1 avocado, sliced
  • ¼ cup crumbled feta cheese
  • extra Italian seasoning
  • salt and pepper, to taste

INSTRUCTIONS

  1. Whisk balsamic dressing / marinade ingredients together until well combined. Pour 2-3 tablespoons into a shallow bowl. Add the chicken thighs and coat evenly. Season with salt and pepper; set aside for 10 minutes while the frying bacon.
  2. Fry bacon until crisp in a skillet over medium-high heat. Wipe pan over with paper towel.

You can find complete recipes of this BLT BALSAMIC CHICKEN AVOCADO & FETA SALAD in cafedelites.com

Avocado, Onion and Tomato Salad

Avocado, Onion and Tomato Salad

This simple tomato salad is an easy side dish for any dinner or makes a great lunch.

Avocado, Onion and Tomato Salad
Avocado, Onion and Tomato Salad

Ingredients

  • 1 large tomato, sliced in thick slices
  • ½ avocado, sliced
  • 2 slices red onion, I prefer mine nearly shaved
  • 6 cherry tomatoes, halved
  • sprig of fresh tarragon
  • 1 T fruity olive oil, the best you can afford
  • ½ tsp champagne vinegar

Instructions

  1. Put tomatoes, avocado and sliced onion on a small plate, sprinkle with tarragon leaves and dress with the olive oil and vinegar. Add kosher or sea salt and some pepper to taste. The olive oil is really the key and main flavor so add more to taste and make sure its good and fruity to complement the freshness of the other ingredients.

You can find complete recipes of this Avocado, Onion and Tomato Salad in foodiecrush.com

CHICKEN TORTILLA LETTUCE WRAPS

CHICKEN TORTILLA LETTUCE WRAPS

Lettuce wraps at PF Chang’s are so good. They’re a favorite for my family and a must-order item.

Since I love Mexican food, I worked some Mexican flair into what’s normally an Asian dish.

Soft butter lettuce (you could also use romaine) cradles taco-seasoned chicken, juicy tomatoes and corn, crisp bell peppers, and cheese.

The wraps are topped with bright cilantro and seasoned tortilla chips. There’s so much flavor and texture in every bite. I tend to overstuff my wraps to pack in as many flavors and textures as I possibly can, but tender butter lettuce doesn’t exactly allow for that and sometimes I have wrap breakage. There are worse things.

You can customize the wraps by incorporating ingredients black beans, salsa, guacamole, sour cream, or your favorite taco fixings.

The wraps are an easy party appetizer and people love creating their own wraps. Or make them for a fast, fun, and healthy dinner or lunch. They’re ready in 10 minutes and a crowd favorite.

CHICKEN TORTILLA LETTUCE WRAPS
CHICKEN TORTILLA LETTUCE WRAPS

INGREDIENTS:

  • 2 tablespoons olive oil
  • 1 pound boneless skinless chicken breasts, cut into small pieces
  • 3 tablespoons taco seasoning (I use reduced sodium, medium heat)
  • 1 head butter lettuce
  • 1 medium tomato, diced small (I used Roma, vine-ripened or cherry tomatoes may be substituted)
  • 1/2 cup red bell pepper, diced small
  • 1/2 cup corn (I used frozen, fresh may be substituted)
  • 1 cup shredded cheese (I use a Mexican blend with monterey Jack and cheddar)
  • 1/4 cup fresh cilantro leaves, finely minced
  • 1/2 cup seasoned tortilla chips, crushed (I crush Doritos in my palm)
  • 1/2 cup canned black beans, drained and rinsed, optional
  • 1 medium Hass avocado, peeled and diced or make into guacamole, optional
  • salsa, optional for garnshing
  • sour cream, optional for garnishing

DIRECTIONS:

  1. To a large skillet, add the olive oil, chicken, and cook over medium-high heat for about 4 minutes, flipping and stirring intermittently so all sides cook evenly. After the chicken has cooked through, evenly sprinkle with taco seasoning and stir to evenly coat. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Allow chicken to rest in pan off the heat while you prep the remaining ingredients.
  2. Peel off the leaves of the butter lettuce from the core and stack them on a plate.

You can find complete recipes of this CHICKEN TORTILLA LETTUCE WRAPS in averiecooks.com

Vegetarian Quinoa Chili Recipe

Vegetarian Quinoa Chili Recipe

Vegetarian Quinoa Chili Recipe

Vegetarian Quinoa Chili Recipe
Vegetarian Quinoa Chili Recipe

Ingredients

  • 2 cups cooked quinoa
  • 1 Tbsp extra virgin olive oil
  • 1 large yellow onion, diced (1 3/4 cup)
  • 4 cloves garlic, minced
  • 2 (14.5 oz) cans diced tomatoes
  • 1 (15 oz) can tomato sauce
  • 1 1/2 – 2 cups water (or chicken broth if not making vegetarian)
  • 1 (7 oz) can diced green chiles
  • 2 1/2 Tbsp chili powder
  • 2 tsp ground cumin
  • 2 tsp cocoa powder
  • 1 1/2 tsp paprika
  • 1/2 tsp granulated sugar
  • 1/2 tsp ground coriander
  • 1/2 tsp cayenne pepper, or to taste (optional)
  • Salt and freshly ground black pepper, to taste
  • 2 (15 oz) cans kidney beans, drained and rinsed (I used one dark red, one light red)
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 1/2 cups fresh or frozen corn
  • 1/2 cup cilantro, chopped
  • Juice of 1 lime

Instructions:

  1. Heat olive oil in a large enameled cast iron pot over medium-high heat. Once oil is hot add onion and saute until tender, about 4 minutes, adding in garlic during last 30 seconds of sauteing. Add in diced tomatoes, tomato sauce, cooked quinoa, water (start with 1 1/2 cups then add more later if desired), green chiles, chili powder, cumin, cocoa, paprika, sugar, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil, then reduce heat to a simmer, cover pot and allow to simmer 30 minutes.
  2. Add in all beans, corn, cilantro and lime and cook until heated through. Serve warm with optional toppings and sides (cheddar, sour cream, diced avocados, saltine crackers or tortilla chips).

You can find complete recipes of this Vegetarian Quinoa Chili Recipe in cookingpinterest.blogspot.co.id

Zucchini Noodles with Avocado Sauce

Zucchini Noodles with Avocado Sauce

I’ve tried so many diets and carbs weren’t allowed in any of them. I could live with no fat or even without desserts and other sweet treats, but I couldn’t live without carbs! That’s why these diets didn’t work for me. I lost 26 pounds or 12 kilos, but it was hard to keep the weight off. Now I’m following a high carb diet and I’m so happy and healthy. If you eat healthy carbs like rice or potatoes, you don’t have to be afraid to gain weight, just avoid refined carbs and excess fat in your diet.

I eat gluten free pasta once or twice a week, but I’m in love with these zucchini noodles (or zoodles), they’re so healthy and delicious! You can use other veggies like cucumber, carrot or pumpkin.

To make your zoodles more tasty, use your favorite pasta sauces, but try to choose healthy fats like avocados, nuts and seeds. Remove animal fats from your diet and also refined and hydrogenated oils.

This is a raw vegan recipe, so you won’t find animal products or cooked food here. Many vitamins are water-soluble, and a significant percent can be lost with cooking, so raw food is so healthy because is full of vitamins and minerals. Besides, this kind of recipes are really easy to make and many of them are ready in less than 10 or 15 minutes!

To make the zucchini noodles I use a tool called Spiralizer, it transforms fruits and vegetables in just a few simple steps into spaghettis, spirals or slices. The noodles are ready in less than 5 minutes and the Spiralizer is really easy to clean, it’s totally worth it!

Zucchini Noodles with Avocado Sauce
Zucchini Noodles with Avocado Sauce

INGREDIENTS

  • 1 zucchini
  • ⅓ cup water (85 ml)
  • 2 tbsp lemon juice
  • 1 avocado
  • 4 tbsp pine nuts
  • 1¼ cup basil (30 g)
  • 12 cherry tomatoes

INSTRUCTIONS

  1. Make the zucchini noodles using a peeler or the Spiralizer.
  2. Blend the rest of the ingredients (except the cherry tomatoes) in a blender until smooth.

You can find complete recipes of this Zucchini Noodles with Avocado Sauce in simpleveganblog.com

HOMEMADE MINESTRONE SOUP

HOMEMADE MINESTRONE SOUP

An easy to make, minestrone soup recipe that tastes 1000 times better than the Olive Garden’s version! My minestrone soup is loaded with good for you veggies, like spinach and zucchini. It’s also protein packed with red kidney beans and great northern beans. You’ll be full for hours from this healthy, nutritious soup!

How about I throw a bunch of ingredients (say, veggies, beans, and pasta) into a crockpot and call it dinner? This minestrone soup is probably going to be the easiest thing you’re ever going to cook. And the best part? You didn’t even need to turn on the stove!

I wonder if it’s even legal for me to call this a minestrone soup recipe? It’s ingredients that get tossed into the slow cooker and a few hours later, they come out in the form of a soup. Don’t you just love lunches and dinners like that? This gal right here is a big fan of those kinda meals.

So guys, I have news. I ♥ vegetables. And you already knew that. And now you know it even more.

My hope for you with this soup → that you make this on a really chilly and busy October night. It’s absolutely perfect for those days/nights when you have only 3,018,857 things to get done, and the fact that the crockpot is awesome and takes on the dinner responsibilities for the evening means you have the 30 minutes you would’ve spent making dinner to do what. ever. you. like.

Real excitement right there. Ideally, that would happen in a big, comfy chair with a good book and a warm blanket. These oh so rare, picture perfect moments are brought to you by my slow cooker minestrone soup recipe.

Shall I dare say my minestrone soup recipe is better than the Olive Garden’s version? Yes, I think I will. Don’t get my wrong, I first fell in love with minestrone soup at the Olive Garden. It actually set the expectation of what a minestrone soup should be, for me. The canned stuff was absolutely no good at all. And after researching the interweb till there weren’t anymore recipes to research, I decided to come up with my own.

So what makes my minestrone soup recipe unique and better? Well i’ve got a secret ingredient. Any guesses? Okay, I’ll give you a hinnnnt. It’s in the picture above. And it’s a red blob. No, not the diced tomatoes, the other red blob.

*Shhh* i’m only sharing this with you because we’re friends. Ready for it?

HOMEMADE MINESTRONE SOUP
HOMEMADE MINESTRONE SOUP

INGREDIENTS:

  • 2 cans (14.5 oz) diced tomatoes
  • 2 tablespoons tomato paste
  • 1/4 cup sun-dried tomato pesto (homemade or store-bought)
  • 1 parmesan rind
  • 4 cups vegetable stock
  • 2 cups water
  • 1 cup carrots, diced
  • 1 1/4 cup celery, diced
  • 1 1/2 cup white onion, diced
  • 4 – 5 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 sprig rosemary (or 1/2 teaspoon dried)
  • 2 bay leaves
  • salt and pepper to taste
  • 1 can (15 oz) red kidney beans, drained and rinsed
  • 1 can (15 oz) great northern beans, drained and rinsed
  • 1 1/2 cups zucchini, diced
  • 1 1/2 cups tubular (ditalini) pasta
  • 1 cup frozen green beans, thawed
  • 2 1/2 cups baby spinach, chopped
  • Finely shredded Parmesan cheese, for serving (or Romano)

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.

You can find complete recipes of this HOMEMADE MINESTRONE SOUP in littlespicejar.com