Slow Cooker Herbed Chicken & Veggies

My slow-cooker is such a doll, cooking dinner for me all day while I’m at work. Came home to a heaping batch of this the other day!
Let’s face it, the last thing you want to do when you get in from work is slave over a hot stove. Everyone loves coming home to a warm, home-cooked meal. Enter slow-cooker. This guy will change your life, or at the very least, he will cook you dinner while you’re out.

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All you need to do for this recipe is toss all the ingredients in your slow-cooker and let it do all the work. Perfect for the lazy chef, the pressed for time chef or the I can’t cook chef.

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For this recipe, you’ll need one package of boneless, skinless chicken breasts, one onion, 4 cloves of garlic, some olive oil, chicken broth and your favourite vegetables and spices. I used red-skin potatoes, parsnips, carrots, mushrooms and green beans for the vegetables and basil, parsley, paprika, rosemary, oregano, pepper and garlic powder for the spices.

Start by chopping all your vegetables and placing them in a large bowl. Save the onion and garlic for later. Add olive oil and spices and toss until well coated.

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Transfer the vegetables to your slow cooker. Slice one onion and 3-4 cloves of garlic and place them on top of the vegetable mix.

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Meanwhile, coat your chicken with olive oil and spices the same way you did for the vegetables. Brown the chicken on both sides in a frying pan.

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Add to the slow cooker on top of the onions and garlic.

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Add 3/4 cup of reduced sodium chicken broth (or mix one part chicken broth with one part water) and mix inside the slow cooker.

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Set your slow cooker on low for 5-6 hours or until veggies are soft and chicken is fully cooked.

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If any broth has not been absorbed, add a 1-2 teaspoons of cornstarch to thicken.

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You can make this the night before and warm it up when you get home for work or let the slow cooker make you dinner while you’re out. You can leave the slow cooker on the ‘keep warm’ setting all day if you make it the night before and don’t want to have to reheat it when you get home.

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Slow Cooker Herbed Chicken & Veggies

Ingredients:photo 3-2
1 package of boneless, skinless chicken breasts
olive oil
1 medium onion, sliced
3-4 cloves of garlic, sliced
3 large carrots, peeled and chopped
2 large parsnips, peeled and chopped
1 cup of green beans, chopped
1 cup of mushrooms, quartered
2 cups of small round red-skinned potatoes, halved
3/4 cup chicken broth
generous amounts of basil, parsley, oregano and rosemary
dash of paprika, pepper and garlic powder

Instructions:
1. Add carrots, parsnips, green beans, mushrooms and potatoes to a large bowl. Coat with olive oil and spices. Mix well.
2. Coat chicken breasts with olive oil and spices and add to a frying pan on medium heat. Cook until browned on both sides.
3. Add vegetables to a slow cooker. Top with slices of onion and garlic.
4. Add chicken to the slow cooker.
5. Add 3/4 cup of chicken broth to slow cooker (or enough to make an inch and a half layer at the bottom of the slow cooker).
6. Cook on low for 5-6 hours or until vegetables are soft and chicken is fully cooked.
7. If chicken broth is not all absorbed, add 1-2 teaspoons of cornstarch to make a thicker gravy.

Enjoy!

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Roasted Curried Squash and Chickpeas with Lemon Tahini Dressing

It was only a couple weeks ago when I discovered that I had been missing out on butternut squash. After making a Butternut Squash Soup with Apple (and sneaking a piece of squash before blending it into a soup), I wondered how I had gone so many years without ever cooking with this vegetable.  So there I was, on a mission to find some awesome butternut squash recipes. Mission accomplished.

This recipe is adapted from a recipe posted on a food blog I follow called Lattes and Leggings. Check her out. Her recipes are incredible. This one is a spinoff from the original recipe posted by Food & Wine.

Just like my love-hate relationship with spaghetti squash, butternut squash also likes to give me a hard time. If you can get past the peeling and cubing, the rest is simple. After cutting off the ends of the squash (and nearly cutting off my fingers in the process), I peeled the squash with a regular potato peeler. Nothing fancy. You`ll want to be sure to remove all of the skin and any green bits underneath. Your final product should be light orange.

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Cutting the squash in half and still being able to blog about it with all 10 fingers is always an accomplishment. On the plus side, this almost counts as an arm workout for the weekend.

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Luckily, once you`ve made it to this step, it`s all smooth sailing. Remove the seeds from the squash and get ready to chop!

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Dice the squash into small cubes and transfer them to a large bowl. The hard part is over!

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Add 1 can of chickpeas, 2 tablespoons of extra virgin olive oil, 1 tablespoon of curry powder, and a few shakes of garlic powder, basil and parsley. Add a dash of ground black pepper and mix together.

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Transfer the mixture to a baking sheet lined with parchment paper and cook on 375 for about 40 minutes or just until the squash is tender.

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Meanwhile, you can start preparing the lemon tahini dressing.

In a small bowl, combine 3 tablespoons of lemon juice with 2 tablespoons of tahini and 2 tablespoons of water. Whisk together until blended well.

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Gradually whisk in 1/4 cup of extra virgin olive oil and top with a generous amount of parsley flakes. Add more tahini until you have your desired thickness. Finish with garlic powder and pepper to taste.

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When the squash and chickpeas are done, top with a light drizzle of the dressing. This dish can be eaten hot or cold.

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I promise, this will not last long.

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Roasted Curried Squash and Chickpeas with Lemon Tahini Dressing

Ingredients:squash 12

Curried Squash and Chickpeas:
1 medium butternut squash, peeled and cubed
1 (15oz) can of chickpeas
2 tbsp extra virgin olive oil
1 tbsp curry powder
1 tsp parsley, basil and garlic powder
dash of pepper

Lemon Tahini Dressing
2 tbsp tahini
3 tbsp lemon juice
2 tbsp water
1/4 cup olive oil
1 tbsp parsley
garlic powder and pepper to taste

Instructions:
1. Preheat oven to 375. Peel the butternut squash, cut in half lengthwise and remove seeds. Cut into small cubes.
2. Add to a large bowl with chickpeas, olive oil, curry powder and spices. Mix well and place on a baking sheet lined with parchment paper.
3. Cook for about 40 minutes or just until the squash is tender.
4. Meanwhile, whisk together the tahini, lemon juice and water in a small bowl. Gradually add the olive oil and spices and continue to whisk until well blended. Add more tahini for desired thickness.
5. Serve squash and chickpeas hot or cold with a drizzle of the tahini lemon dressing on top.

Enjoy!

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Lasagna Rolls with Spinach and Ricotta

Put a new spin on lasagna with these lasagna rolls stuffed with ricotta and spinach.

lasagna 3Ingredients:
Lasagna rolls:
1 package of lasagna noodles
1 container of ricotta cheese
parmesan cheese
grated cheese (mozarella, cheddar or both)
1 egg
fresh spinach, chopped
dash of parsley, pepper and garlic powder

Sauce:
1 tbsp olive oil
1 can crushed tomatoes
1/2 can of tomato paste
1 onion, diced
4 garlic cloves, minced
generous amounts of basil, oregano and parsley
dash of crushed red pepper flakes (or more if you like it spicy), pepper and garlic powder
1 bay leaf

Note: If you don’t want to make your own sauce, you can use a jar/can of your favourite ready-made pasta sauce.

Directions:
1. Bring a large pot of water to a boil and add the entire package of lasagna noodles (usually about 12). Cook until almost ready.
2. Meanwhile, get started on the sauce. Heat the olive oil in a separate pot on medium heat. Saute the onion and garlic until tender.
3. Add the crushed tomatoes, tomato paste and spices. Bring to a boil then let simmer on low heat for 25 minutes.
4. In a medium bowl, combine the ricotta and egg. Mix until lightly blended.
5. Add generous amounts of spinach, shredded cheese and parmesan cheese. You can add as much or as little as you want, depending on how cheesy you want it to be. Add the parsley, pepper and garlic powder to taste. Set the cheese and spinach mixture aside.
6. Remove the lasagna noodles from the pot and drain under cold water. Place the noodles on a flat surface and run a line of the cheese mixture down the middle of each noodle. Roll up each noodle.
7. Spread a layer of sauce on the bottom of a 13×9 pyrex dish. Add the lasagna rolls on top, open side faced down. Top with the remaining sauce and parmesan cheese. Bake for 30 minutes at 350 degrees or until lasagna noodles are soft and rolls are heated through. Add shredded cheese on top and bake for an additional 5 minutes or  until cheese is completely melted.

Bonus: You can use the same recipe to make stuffed pasta shells.

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Enjoy!

Roasted Eggplant with Mushroom Stuffing

Looking for a vegetarian option for dinner? This recipe is so easy and makes a great meatless alternative. Best part? You can even eat the bowl!

Ingredients:
1 medium eggplanteggplant
2 tbsp butter
1 small onion, diced
5-6 medium mushrooms, chopped
3/4 cup bread crumbs
1/4 cup parmesan cheese
1 tbsp parsley
1 tbsp basil
dash of pepper
1/2 cup grated cheese (cheddar or mozarella)

Directions:
1. Preheat your oven to 375 degrees.
2. Slice the eggplant in half lengthwise and scoop out the pulp with a spoon. Be sure to leave a 1/4 inch thick shell. Chop the pulp into small pieces and set aside.
3. Cook the eggplant in an ungreased pyrex dish for 15 minutes.
4. Meanwhile, melt the butter in a large frying pan and saute the onion until tender. Add the eggplant pulp and mushrooms and continue cooking until soft. Add the bread crumbs, parmesan cheese and spices. Continue cooking for 5 minutes.
5. Remove the eggplant shells from the oven and spoon the contents from the frying pan into each shell. Return to the oven and cook until eggplant shells are soft.
6. Add the grated cheese on top and broil for 3 minutes or until cheese is completely melted.

Enjoy!

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Warm Up With this Homemade Chicken Soup

With the cold weather creeping up on us and cold and flu season just around the corner, you’re going to need some chicken soup! Forget the store-bought, sodium-filled canned soups. Check out this easy, fail-proof, homemade chicken soup recipe to warm you up and keep away colds this winter. I’ve shared this recipe with even the worst cooks and it always turns out awesome.

Homemade Chicken Soup

Ingredients:photo2
1 medium onion, sliced in half
4 cloves of garlic
1 bunch of celery (Cut off the bottom ‘stump’ of the celery and use only this, along with a few stalks from the middle of the celery, with leaves. Yes, the parts you would typically throw out)
3 parsnips, peeled
3 carrots, peeled
4-6 chicken drumsticks, skin removed
basil
parsley
paprika
pepper
salt


Directions:

1. Combine the onion, garlic cloves, parsnips, carrots, celery and chicken in a large pot.
2. Cover all contents completely with water and bring to a boil.
3. Once boiled, add generous amounts of basil and parsley, followed by a small amount of paprika. Add salt and pepper to taste.
4. Reduce heat to low and let simmer covered for 2 hours.
5. Remove chicken and vegetables from the broth. Chop vegetables and remove chicken from the bones.
6. Add everything back into the broth and continue to simmer for 30 minutes to an hour.

I promise, your house will smell delicious.

Tip: Making the soup the day before and letting it sit overnight in the fridge will give you a more flavorful soup.

The last thing you want to do when you’re sick is cook. So freeze some of this ahead of time and have it ready for the next time you’re under the weather!

Enjoy 🙂