Each week when Sunday rolls around, I start to think about my weekly meal plan. I really like simple. Time always seems to move a little faster during the week, especially the weeknight when all the 'to-do's' need to get accomplished in a relatively short amount of time. So I like to look for ways to cook less yet get more out of it. I really like to lean on my Crockpot when time is short because they generally require little work and have a nice payout.
Last week I received a 6.5lb organic pastured chicken from one of my food clubs. This thing is like a little turkey! I am going to pop it in the crockpot today and we'll be able to enjoy the meat for most of the week. One trick I learned recently to stretch our meat a little bit longer is to shred it. I know it probably doesn't make sense as to why it would last longer, but it just does. I think if I were to cook up chicken breasts, my husband and I would generally eat more meat because they come in a set portion size. Whereas when the meat is shredded, that association is no longer there and we tend to grab enough meat to fit our appetite. Try it out, and you might be surprised. I'm always looking for ways to save a little money and this is actually a nice little compromise. Each day, I will usually add different spices or maybe a sauce to change up the flavors a bit.
Below is a recipe that I love from Everyday Paleo. It's a simple and delicious chicken recipe. The meat is so flavorful and tender when it's done. The great part is that there aren't any over powering flavors in the meat so that you can easily adapt it to different recipes on another day. Enjoy!!
Slow Cooker Chicken recipe by Everyday Paelo
http://everydaypaleo.com/scrumptious-slow-cooker-chicken/
2.5 lbs boneless, skinless chicken thighs
3 parsnips
3 carrots
4 celery stalks
1 red onion
10-12 whole garlic cloves
¼ cup coconut oil
1 cup chicken broth (preferably homemade)
1 tablespoon dried thyme
1 tablespoon rubbed sage
Sea salt and black pepper to taste
Cut the parsnips, carrots, celery, and onion into large chunks making sure that the carrots and parsnips are cut roughly the same size for even cooking. Place the chicken in the crockpot and sprinkle with sea salt and black pepper. On top of the chicken layer the onions and whole garlic cloves followed by the parsnips, carrots, and celery. In a glass measuring cup mix together the chicken broth, coconut oil, thyme and sage (it helps to melt the coconut oil first in the microwave). Pour this mixture evenly over the chicken and veggies and cook on high for 5 hours or low for 7.
Do you have any favorite time-saver recipes?
Cut the parsnips, carrots, celery, and onion into large chunks making sure that the carrots and parsnips are cut roughly the same size for even cooking. Place the chicken in the crockpot and sprinkle with sea salt and black pepper. On top of the chicken layer the onions and whole garlic cloves followed by the parsnips, carrots, and celery. In a glass measuring cup mix together the chicken broth, coconut oil, thyme and sage (it helps to melt the coconut oil first in the microwave). Pour this mixture evenly over the chicken and veggies and cook on high for 5 hours or low for 7.
Do you have any favorite time-saver recipes?
