Hi everyone and welcome to winter…
I have been talking to some of my life coaching clients this week, and the same point comes up time and time again. That point is TIME!
This is also one of the main excuses I hear for not eating good, healthy, home cooked food in the evenings.
So here is my secret, a CROCKPOT, all I need to do is prepare the ingredients when I can, and refrigerate. Then I can throw everything in the crockpot in the morning, go out, enjoy my day and dinner is ready when I get home… perfect.
Enjoy the recipes, let me know if you need any help with time or diet management, I will be happy to help…
CROCKPOT CABBAGE CHILI SOUP
3 cups coarsely chopped cabbage
1 cup chopped onions
3 cups Healthy Choice tomato juice (or any reduced-sodium)
1 (10-1/2 oz) can Healthy Request Tomato Soup
10 oz kidney beans, rinsed and drained
2 tsp chili seasoning mix
In a slow cooker, combine cabbage, onion, tomato juice and tomato soup.
Add kidney beans and chili seasoning mix.
Mix well to combine.
Cover and cook on LOW for 6-8 hours.
Mix well before serving.
Great recipe for diabetics.
CROCKPOT CHICKEN IN A POT
3 lb. whole chicken
2 carrots, sliced
2 onions, sliced
2 celery stalks with leaves
1 tsp basil
2 tsp salt
1/2 tsp black pepper
1/2 c chicken broth or wine
Put carrots, onions, and celery in bottom of CROCK-POT.
Add whole chicken. Top with salt, pepper, liquid, sprinkle basil.
Cover and cook until done-low 8 to 10 hours. (High 3 to 4 hours, using 1 cup water). Remove chicken and vegetables with spatula.
CROCKPOT CHICKEN STEW MEXICAN STYLE
2 lb. skinless boneless chicken breasts cut into 1 1/2″ pieces
4 med russet potatoes, peeled and cut very small
1 (15 oz) can mild salsa
1 (4 oz) can diced green chilies.
1 (1 1/4 oz) pkg. taco seasoning mix
1 (8oz) can tomato sauce
Mix all ingredients together in crockpot, cook 7-9 hours on low.
Serve with warm flour tortillas.
You can also serve corn with this, it´s good mixed in too.