Lemon and Rosemary Crock Pot Chicken

Lemon and Rosemary Crock Pot Chicken

On Sunday morning, I had no desire to go to the grocery store, and since I hadn’t been in over a week, my dinner options were looking pretty limited. Sound familiar? Not to fear, Lemon and Rosemary Crock Pot Chicken is here! Yes, this recipe is that good and that easy that I was practically singing about it! Plus, who knew you could put frozen chicken in the crock pot? This is a great last minute meal that is complimented well by a rice dish with a sweet ingredient such as dried cranberries, as well as water chestnuts.

2 boneless, skinless chicken breasts (can be frozen)

2 cups chicken broth

Juice of 1 lemon

1 tbsp. apple cider vinegar

1 tbsp. butter

2 tsp. dried oregano

1 tsp. dried sage

1/2 tsp. ground thyme

1-2 cloves garlic, chopped

A few springs of fresh rosemary

Salt and pepper

1. Combine all ingredients in crock pot.
2. Cook 6-7 hours on low.

The leftover chicken was great the next day, so double the recipe if you need lunch the following day or are cooking for more. Play with the herbs if you have anything fresh in your refrigerator, or try adding carrots and parsnips, or any other root vegetables, for a heartier dish. Enjoy! 

Mac with Butternut Squash and Jack Cheese

Comfort food, AKA heavy food that is inevitably unhealthy but irresistibly delicious, covered our dining room table yesterday. I couldn’t pass up the second best excuse (besides Thanksgiving) to sit in front of the TV and have a continual flow of cheesy, hot and delicious dishes, but I did make a concerted effort to consume responsibly! My sister, Katie, told me that she tried Bethenny Frankel’s macaroni and cheese recipe and really loved it, so I figured it would be a perfect super bowl side dish. It was definitely a hit and the “secret ingredient” wasn’t detected by the boys, SCORE! Too bad the Steelers didn’t do enough of that… Try this recipe when you’re looking for a healthier alternative to a traditionally non figure-friendly dish and you won’t be disappointed!

12 ounces whole-wheat pasta shells (shells hold the cheese better than elbows)

1 cup milk (1% if you have it)

1 cup freshly shredded Parmesan

1 cup reduced fat sharp cheddar cheese, shredded

1 cup frozen butternut squash, thawed

1 teaspoon salt

1 teaspoon dry mustard

1/2 teaspoon pepper

1/2 teaspoon Worcestershire sauce

1/2 teaspoon chili powder or a few dashes of Tabasco sauce

1 teaspoon adobo sauce

2 tablespoons bread crumbs

2 tablespoons reduced fat Monterey jack cheese, shredded

2 scallions, thinly sliced

1.   Preheat the oven to 350 degrees. Boil pasta shells in salted water until slightly firm, according to package directions.

2.   In another saucepan, combine the milk, Parmesan, cheddar and butternut squash over medium heat until melted and combined. Turn off the heat. Add salt, mustard, pepper, Worcestershire sauce, chili powder or Tabasco and adobo sauce.

3.   Drain the pasta but don’t rinse it. Add it to the cheese sauce and toss to coat the pasta. Taste and add more hot sauce, chili powder, adobo sauce, salt or pepper, according to your taste.

4.   Spray a shallow baking pan with cooking spray and put the pasta-cheese mixture in it. Sprinkle with breadcrumbs, Monterey jack cheese and scallions. Bake for 15 to 20 minutes, or until heated through.

The key ingredient to take away from this preparation style is the butternut squash. It adds to the creaminess without adding as much fat and calories as cheese, and you won’t even detect the substitute! However, there are many options to add your own twist to this recipe. For meat lovers, try adding crumbled bacon or sausage. To pump up the veggies, add sautéed broccoli or mushrooms. 

If you have a really picky eater, pick up some shaped noodles or a box of Kraft Macaroni and Cheese, and use this recipe for the sauce (instead of the packet of cheese mixture). You won’t even know the difference!

Chicken Sausage, Bean and Veggie Stew

Who doesn't love a good stew? They're usually quick, easy, healthy and require just a short list of ingredients. This recipe is one of those light entrees that doesn't make you feel bad when you splurge and make french fries for the side dish (my plan for tonight's leftovers!). Other than chopping the vegetables and sausage, this stew is effortless and mainly involves simply opening cans. I recommend trying it for an uncomplicated weeknight meal- especially for you snowed in Chicagoans who are probably freezing and in need of a steamy supper!

Chicken Sausage, Bean and Veggie Stew

6 oz. fully cooked chicken sausage, diced

2 zucchini, diced

1 cup mushrooms, diced

1 small onion, chopped

1 15 oz. can red kidney beans, rinsed and drained

1 14 oz. can diced tomatoes (with basil and garlic)

1 8 oz. can tomato sauce

1/2 cup water

1 tsp. dried oregano

1 tsp. dried basil

1/2 tsp. cayenne pepper

1 spring fresh rosemary

2 cups baby spinach

1. Spray a large nonstick pot with cooking spray over medium-high heat. Add the sausage, zucchini, mushrooms and onion. Cook, stirring frequently until the vegetables soften, about 8 minutes.

2. Stir in the beans, tomatoes, tomato sauce, water, oregano, basil, cayenne pepper and rosemary. Bring to a boil; reduce heat and simmer about 5 minutes. Remove the pot from heat and stir in the spinach until it wilts, about 1 minute.

A quarter of this recipe, which is a pretty big serving, is about 250 calories. If you want to make more of a one-pot-meal, add cooked rice, cous cous or orzo just before serving. Substitute the kidney beans with garbanzo beans or black eyed peas if you have them on hand, and change up the seasonings if you have any fresh herbs. Mini meatballs could also replace the chicken sausage, if you have some in your freezer. Leftover stew always tastes just as good, if not better, the next day. This is a very freezer-friendly meal!