Summertime slow cooker recipe trial and error continues, and I have to say that we really enjoyed this one. Next time, I might thicken the sauce for a bit longer afterwards to get a better coating, but this was pretty great even with a watery sauce. The leftovers were awesome as well! We had this with zucchini and summer squash, because we are pretty much drowning in both. 😉
Missy sent me this really excellent chicken marinade, and we had to give it a try. It’s Asian-y and delicious. We made a few changes, cut back on the spice a bit because we’re not huge on heat, and added a couple of cloves of garlic. It was great and we’ll definitely do it again – the leftovers for lunch will be awesome. We had it with some bok choy as a side.
Busy week, so lots of slow cooker meals! I’ve been semi-skeptical of a turkey breast in the crock pot, but it actually came out quite well! If you’re looking for nice, crispy, Thanksgiving skin, this is obviously not the right way to go – but the meat was very flavorful and it was a great weeknight meal with tons of leftovers. Definitely one way to avoid dried turkey breast! We’ll use it again for sure. I used a mixture of ideas around the interwebs, and threw this together with some carrots, onions, and potatoes.
This has possibly become one of my new favorite things. Inspired by a cute picture of chicken salad stuffed mini peppers, I went looking for a good recipe for our Kentucky Derby party a few weeks ago. I’ve never actually made it, or gravitated towards it. But this was outstanding, and we’ve now had it both in the mini peppers and as lettuce wraps for lunch. Easy to keep on the light side, we’ll make this again and again. This is from Cooking Light.
I’m always on the lookout for interesting ways to cook chicken breast – a) it’s kind of boring on its own, and b) I’m not fabulous at most methods of cooking it. But this came out quite well, wasn’t dry, and was great for leftovers – just the right size for lunch. You could really use any vegetable and cheese you wanted with this – I did broccoli and provolone. Very low cal and easy. I got this from Skinnytaste.
Stir fry is not something I usually bother with a recipe to prepare, as it’s a great clean out the fridge opportunity. But I saw this on Rasa Malaysia and wanted to give the idea of it a try, simply because we love bok choy. I almost never use chicken in my stir fry, because I suck at cooking it any way but braised/baked/handed to Shawn to grill. Otherwise it’s gummy, tough, and dry, yum yum! But this was actually a great technique and I will do it again. The sauce was light, and I found myself thinking that this would be a lovely summertime meal with additions from the garden to accompany the bok choy. We bulked this up with some shirataki noodles instead of rice.
I found this somewhere in the expanse that is Pinterest, and it seemed like a good idea…although ground chicken is sometimes kind of weird. But this was pretty good, and a generous portion as well. It fit with the leaner proteins for the 21 Day Fix, and was a good use for a jar of my tomato sauce from our garden this past summer.