TRILOGY
FOOD IS LOVE THE ART OF HEALTHY LIVING COOKBOOK SPRING 2021
CONGRATULATIONS! YOU HAVE MADE IT THROUGH 8-WEEKS!
f o d u o r P ! u o y e i s Ro
SOUPS
Better than Bone Broth
Source: https://www.platingsandpairings.com/slow-cooker-bone-broth/
SLOWCOOKER
Contributed by: Bob & Arlene Crevier
Butternut Squash Soup Similar Recipe: foodnetwork.com/recipes/ree-drummond/butternut-squash-soup-3513872 Prep Time: 15 minutes Cook Time: 15 min Serves: 4-6
Peel and remove seeds from a butternut squash. Cut into chunks. Add to pan with 3-4 chicken bullion cubes and enough water to cover squash about halfway (usually about 2-3 cups) Boil until squash is soft In separate pan sauté a small chopped onion in butter or butter spray Let both cool Add both to Ninja Blender with dash of tabasco and fresh cilantro Blend until smooth. Reheat when serving for soup.
Contributed by: Chris & Mike Behling
Kale & Quinoa Soup
Source: https://skinnyms.com/slow-cooker-kale-and-quinoa-soup-recipe/ Prep Time: 15 min Cook Time: 4 hours Serves: 6
SLOWCOOKER
Contributed by: Bob & Arlene Crevier
Black Bean Soup
Source: https://whatshouldimakefor.com/easy-black-bean-soup/ Prep Time: 10 min Cook Time: 30 min Serves: 2-4
Ingredients 2 Tbsp extra virgin olive oil 1 red bell pepper, diced 1 onion, diced 1 jalapeno, seeded and minced (optional) 2 cloves garlic, minced 45 oz canned black beans, drained (3 - 15 oz cans) DIVIDED 3 cups vegetable stock 12 oz salsa, (I like Pace Chunky Salsa, Medium) 1 tsp ground cumin kosher salt and pepper 1/4 cup fresh cilantro, minced 1/2 tsp lime zest 2 Tbsp lime juice Garnishes: greek yogurt , avocado, chopped, cilantro, minced, salsa
Contributed by: Patti Payne
Instructions 1. Heat the oil over medium heat in a dutch oven or large heavy-bottomed pot. Add the red pepper, onion and jalapeno and saute until softened, about 5-10 mins. 2. Stir in the garlic and saute 2 more mins. 3. Add 2 cans of beans to the pot (RESERVE the 3rd) and the stock and simmer for 5 mins. Use an immersion blender (or blender) to puree until smooth. 4. Stir in the reserved beans, salsa, cumin and season generously with koser salt and pepper. Simmer until hot, about 15 mins. Thin with additional stock if necessary. 5. Stir in the lime zest, lime juice and cilantro. Serve with desired garnishes.
Turkey Keto Soup
Source: https://www.ketofocus.com/recipes/keto-turkey-soup/ Prep Time: 10 min Cook Time: 30 min Serves: 6
Ingredients: 4 tablespoons butter 4 garlic cloves 1 medium onion, diced 4 stalks celery diced 1/2 cup sliced leek 1/2 carrot, diced 1 cup cubed daikon radish 3 cups turkey 4 cups (low sodium) turkey stock or chicken broth 1/2 cup heavy whipping cream 1 (10 oz) package frozen cauliflower rice salt and pepper to taste
Contributed by: Kathy Garland
Directions: In a stock pot, melt butter over medium heat. Add garlic and saute for 1-2 minutes. Add in onion, celery, leeks and carrot and cook for 3 minutes or until soften. Add in daikon radish and cook for 1-2 minutes. Add turkey and turkey stock. Bring to boil, then lower heat to simmer for 15 to 20 minutes or until daikon radish is soft and cooled through. Add cauliflower rice and cook for an additional 2 minutes or until heated. Remove from heat. Pour in heavy cream and season with salt and pepper to taste. Nutrition Facts: Servings 6: Calories 339; Fat: 22g: Protein: 27.1g; Net carbs: 5.1g
Greek Lentil Soup
Contributed by: Debbie Mueller
Source: www.themediterraneandish.com/red-lentil-soup-recipe/ Prep Time: 10 min Cook Time: 23 min Serves: 6
Extra virgin olive oil (I used Early Harvest) 1 large onion, chopped 3 garlic cloves, minced 2 carrots, chopped 3 tsp dry oregano 1 1/2 tsp cumin 1 tsp rosemary 1/2 tsp red pepper flakes 2 dry bay leaves 1 cup crushed tomatoes (from a can) 7 cups low-sodium vegetable broth 2 cups red lentils, rinsed and drained Kosher salt Zest of 1 lemon Juice of 2 lemons Fresh parsley for garnish Crumbled feta cheese to serve, optional INSTRUCTIONS Heat 3 tbsp extra virgin olive oil until shimmering but not smoking. Add onions, carrots and garlic. Cook 3 to 4 minutes, stirring regularly. Add spices and bay leaves. Cook for a few seconds till fragrant, keep stirring so spices don't burn. Add crushed tomatoes, broth, lentils. Season with kosher salt. Bring to a boil, then lower heat to simmer for 15 to 20 minutes, until lentils are fully cooked. Remove from heat. If you have the time, let soup cool a bit before using an immersion blender to puree. Pulse a few times till you reach the creamy consitency you are looking for. Return soup to heat, and stir to warm through. Add lemon zest, lemon juice, and fresh parsley. Transfer soup to serving bowls and top with extra virgin olive oil. If you like, top each bowl with a generous sprinkle of feta cheese. Serve with your favorite crusty bread!
Curry Lentil Soup Source: www.wellplated.com/curry-lentil-soup/ Prep Time: 10 min Cook Time: 30 min Serves: 4 2 tablespoons extra-virgin olive oil plus additional as needed 1 medium yellow onion cut into 1/4-inch dice 3 large carrots cut into 1/4-inch dice 1/2 teaspoon kosher salt plus additional to taste 1 tablespoon curry powder 1/2 teaspoon ground cumin ½ teaspoon ground coriander ½ teaspoon ground turmeric 1/8 teaspoon cayenne pepper 2 garlic cloves minced 1 tablespoon minced fresh ginger 1 cup red lentils rinsed and drained 4 cups low sodium vegetable broth or low sodium chicken broth 1 14.5-ounce can crushed tomatoes 2 tablespoons freshly squeezed lemon juice about ½ medium lemon Fresh cilantro for garnish
Contributed by: Amanda Breaux
Instructions In a large heavy-bottomed pot or Dutch oven, heat the oil over medium heat. Add the onion, carrots, and salt. Cook until the vegetables begin to soften, about 4 minutes. Reduce the heat to low. Add the curry powder, cumin, coriander, turmeric, and cayenne, stirring to coat the vegetables with the spices. Add the garlic and ginger. Stir and cook 30 seconds. If the spices start to stick, drizzle in a bit more oil as needed so that they do not burn. Add the lentils, broth, and crushed tomatoes. Increase the heat to bring to a gentle simmer. Cook uncovered, stirring occasionally, until the lentils are tender but not mushy, about 25 minutes. If the soup is thicker than you would like, splash in a bit of water to reach your desired consistency. (We like our soup fairly thick.) Remove from the heat and stir in the lemon juice. Taste and add additional salt as desired (the amount you need will vary based on your vegetable broth). If you'd like it spicier, add a touch of additional cayenne (a little goes a long way). Serve warm, topped with chopped fresh cilantro.
VEGGIES & SIDE DISHES
Chicken Wings Source: https://berrymaple.com/air-fryer-bbq-chicken-wings/ Prep Time: 5 min Cook Time: 15 min Serves: 4
AIR FRYER
Contributed by: Bob & Arlene Crevier
Sweet Potato Chips Source: Mediterranean Air Fryer by Katie Hale Prep Time: 5 min Cook Time: 15 min
Ingredients: 1 large sweet potato sliced thin 1/8 teaspoon salt 2 tablespoon olive oil Directions: 1. Preheat the air fryer to 380 degree F. In a small bowl, toss the sweet potatoes, salt, and olive oil together until potatoes are well coated. 2. Put the sweet potato slices into the air fryer and spread them out in a single layer. 3. Fry for 10 minutes. Stir then air fry for 3 to 5 minutes more, or until the chips reach the preferred level of crispiness. Per Serving: Calories: 175; Total Fat: 14g; Saturated Fat: 2g; Protein: 1g; Total Carbohydrates: 13g; Fiber: 2g; Sugar: 3g; Cholesterol: 0g
Contributed by: Kathy Garland
Avocado Fries Source: https://berrymaple.com/air-fryer-avocado-fries/ Prep Time: 10 min Cook Time: 10 min Serves: 2
AIR FRYER Contributed by: Bob & Arlene Crevier and Kathy Garland
Traditional Hummus
Similar Recipe: https://www.allrecipes.com/recipe/223276/traditional-hummus/ Prep Time: 10 min Makes: 2 cups
Ingredients 1 (15-oz.) can chickpeas, rinsed and drained 3 cloves garlic, peeled [1/4] cup fresh lemon juice [1/2] tsp. salt [1/4] cup plain Greek yogurt [1/2] cup tahini paste 2 TB. extra-virgin olive oil 3 fresh mint leaves
Contributed by: Patti Payne
Directions In a food processor fitted with a chopping blade, blend chickpeas, garlic, lemon juice, and salt for 2 minutes or until smooth. Scrape down the sides of the food processor bowl with a rubber spatula. Add Greek yogurt, tahini paste, and extra-virgin olive oil and blend for 1 minute or until creamy and well combined. Add mint leaves, and pulse for 30 seconds or until you see little specks of green mint throughout. Serve, or refrigerate for up to 1 week.
Homemade Sugar-free Ketchup Source: www.flavcity.com/homemade-ketchup-recipe/ Prep Time: 3 min Cook Time: 45 min Makes: 24 servings
Contributed by: Patti Payne
Tzatziki Sauce Source: https://www.myrecipemagic.com/worlds-best-tzatziki-sauce-2501818442.html Prep Time: 5 min Strain Time (optional): 30 min Serves: 6
Ingredients 2 cups plain Greek yogurt 480 g, can use dairy-free 1 cup shredded or diced cucumber 200 g 2 Tbsp lemon juice or white wine vinegar 30 mL 2 cloves garlic minced 1 Tbsp chopped dill Salt and pepper to taste
Contributed by: Patti Payne
Instructions Thicken yogurt: Strain yogurt using a cheesecloth or paper towel for 30 minutes to 3 hours to remove excess moisture (can skip this step if you're in a hurry). Prep cucumber: Meanwhile, sprinkle a pinch of salt onto shredded or diced cucumber and spoon into cheesecloth or paper towels. Let sit for a few minutes then wring it out to draw out moisture. Mix: Mix together yogurt, cucumber, dill, garlic, and lemon. Season with salt and pepper to taste. Serve with veggies or pita.
BREAKFAST
Egg White Baked Muffins Similar Recipe: https://www.justataste.com/freezer-friendly-egg-white-muffins-recipe/ Prep Time: 5 min Cook Time: 15 min Makes: 12 muffins
Turn oven to 350 degrees Use Pam or like cooking spray to coat a muffin pan (12) Mix 1 cup finely chopped mixed veggies (onions, peppers, spinach, broccoli, zuchinni, squash, etc.) with 2 1/2 cups egg whites. Optional add in - 2 pieces crumbled turkey bacon Divide evenly between the 12 muffin holders Sprinkle with 1/2 cup goat cheese crumbles on top Bake about 20 minutes or until toothpick comes out clean and slightly browned on top.
Contributed by: Chris & Mike Behling
Stores for several days for a quick breakfast meal grab and go. These also freeze well!
For MORE Egg Bite Recipes, go to: https://spicecravings.com/instant-pot-frittata-muffins-egg-bites-4-ways
Contributed by: Patti Payne
Turkey Breakfast Sausage Source: https://www.theyummylife.com/recipes/209 Prep Time: 10 min Cook Time: 10 min Makes: 8-12 Patties
Contributed by: Patti Payne
Keto-friendly Sausage, Egg and Cheese Breakfast Bake Source: Simply Keto by Suzanne Ryan Prep Time: 10 min Cook Time: 35 min
Serves: 6
1 tablespoon butter 1/3 cup chopped yellow onion 1 pound bulk breakfast sausage 8 large eggs 1/3 cup heavy whipping cream 1 clove garlic pressed 1 teaspoon salt 1/2 teaspoon ground black pepper 1 cup shredded cheddar cheese 1. Preheat oven to 350 degrees F. Lightly coat 8" deep dish pie plate or baking dish with coconut oil or nonstick cooking spray. 2. Heat butter in a large skillet over medium heat. Add the onions and saute until soft 3-4 minutes. Add sausage and cook until evenly browned. 4-5 minutes. Drain and set aside 4. In a large bowl whisk eggs, cream, garlic, salt and pepper. Spread the sausage evenly on the bottom of the prepared dish and top with cheese. Pour the egg mixture over the cheese. 6. Bake for 35 minutes, until the eggs are set and the top is lightly golden brown. Allow to cool for 3-5 minutes before serving. Leftovers can be stored in the refrigerator for up to 4 days. Per serving: Calories:394, Fat:33 g, Protein: 21.8 g, Total Carbs: 2.6 g, Net carbs: 2.6 g
Contributed by: Darlene Daniels
Flourless Fresh Apple Bread Source: thebakermama.com/recipes/healthy-flourless-fresh-apple-bread/ Prep Time: 5 min Cook Time: 35 min Serves: 10 INGREDIENTS 3 medium apples (about 1.25 pounds) 1/4 cup honey 2 cups old-fashioned or quick-cooking oats 2 large eggs 1 teaspoon vanilla 1 teaspoon baking soda 1 teaspoon cinnamon
Contributed by: Rosie Malaghan
INSTRUCTIONS Preheat oven to 350°F. Lightly grease 9×5-inch loaf pan with non-stick cooking spray and set aside. Core and slice the apples. No need to peel unless you want or need to. Add all ingredients to a powerful blender and blend until smooth and well combined. Try not to over-blend the batter as this will cause the oats to warm and start cooking into oatmeal which will hinder the loaf from baking with a bread-like texture. Pour batter into prepared loaf pan. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. If the loaf starts to brown more on top before the center is done, tint it with foil until baked all the way through. Let loaf cool completely in loaf pan. Store bread in an airtight container in the refrigerator.
Superfood Breakfast Cookie Source: https://www.wifemamafoodie.com/superfood-breakfast-cookies/ Prep Time: 10 min Cook Time: 15 min Makes: 8-12 cookies 1 cup old fashioned rolled oats use certified gluten-free oats,(if needed) 1/2 cup oat flour* 1/2 cup dried cranberries, raisins, or other dried fruit** 1/2 cup unsalted pumpkin seeds (pepitas) or other seed/nut** 1/4 cup ground flaxseed 1 tablespoon chia seeds Contributed by: 1 teaspoon cinnamon Rosie Malaghan 1/2 teaspoon baking powder 1/4 teaspoon salt 1 large mashed banana or 1/2 cup unsweetened applesauce 3 tablespoons melted coconut oil or butter 3 tablespoons coconut nectar/syrup, honey, or other liquid sweetener 2 tablespoons almond milk or other milk of choice INSTRUCTIONS Preheat oven to 325ºF. Combine dry ingredients in a large mixing bowl—oats, oat flour, dried cranberries, pumpkin seeds, ground flaxseed, chia seeds, cinnamon, baking powder, and salt. Stir in mashed banana, coconut oil, coconut nectar, and almond milk until well blended. Let mixture rest for 4–5 minutes, giving time for chia and flax to bind everything together. Should look like the dough in the photo above. If your dough has gotten too thick, stir in an additional 1–2 tablespoons milk before scooping out onto your baking sheet. Measure dough out by the scant 1/4 cupful and place on a baking sheet lined with parchment paper (or lightly greased). These cookies don’t spread much while baking, so I like to gently press the dough with the palm of my hand to flatten a bit. Bake for 15–18 minutes, or until cookies are lightly golden around the edges.
Savory Almond Flour Muffins Source: blog.myfitnesspal.com/savory-almond-flour-muffins/ Prep Time: 15 min Cook Time: 20 min Makes: 6 muffins
Ingredients 2 cups (224g) almond flour 1/2 teaspoon baking soda 1/2 cup (12g) fresh parsley, chopped 2 tablespoons Parmesan cheese, shredded 1 teaspoon dried basil 2 large egg whites 1 large egg 1 tablespoon olive oil
Contributed by: Debbie Mueller
Directions Preheat the oven to 375ºF (190ºC). Line 6 cups of a muffin tin with paper liners. In a large bowl, whisk the almond flour and baking soda, crushing any lumps of flour. Add the parsley, Parmesan and basil and whisk to mix. In a cup, whisk the egg whites and egg lightly, then whisk in the olive oil. Stir the egg white mixture into the almond flour mixture, until well-mixed. Scoop level 1/4-cup portions of batter into each prepared cup. Smooth the top with a wet spoon. Bake for 20 minutes, until golden brown, and a toothpick inserted in the center of a muffin comes out clean. Cool on racks for 5 minutes before serving. When completely cooled, store, tightly wrapped, for up to four days at room temperature.
Energy Bites aka Protein Balls Prep Time: 10 min
Makes: 36 1-inch bites @ 120 calories/ball
Contributed by: Dan Brower
For more Energy Bite recipes, go to: https://www.blessthismessplease.com/8-no-bake-oatmeal-energy-balls & https://chefsavvy.com/5-ingredient-peanut-butter-energy-bites/ Contributed by: Rosie Malaghan
MAIN DISHES
Mexican Fiesta Bowl Source: healthystepsnutrition.com Prep Time: 5 min Cook Time: 15 min
Serves: 3
Contributed by: Gail McLinn
Low-Carb Egg Roll Bowl Source: Potter Family Member Similar Recipe: https://littlesunnykitchen.com/egg-roll-in-a-bowl/ Prep Time: 5 min Cook Time: 10 min Serves: 4-6
Ingredients: 1 lb ground chicken breast 7 cups coleslaw mix 2 Tbsp low sodium soy sauce 1 Tbsp ginger 1/2 cup green onions 1 Tbsp red pepper flake (for kick) Directions: Cook chicken in skillet, stirring & crumbling until cooked through. Stir in coleslaw mix, garlic, ginger and soy sauce. Top w/ green onions and drizzle extra (reduced-sodium) soy or tamari sauce!
Contributed by: Mary Potter
Baked Salmon with Tomatoes & Olives
AIR FRYER
Author: Katie Hale Similar Recipe: https://www.cuisinart.com/recipes/entrees/air-fryer-salmon-dinner/ Prep Time: 5 min Cook Time: 8 min Serves: 4
Ingredients: 2 tablespoons olive oil 4(1 1/2 inch thick) salmon 1/2 teaspoon salt 1/4 teaspoon cayenne
1 teaspoon chopped fresh dill 2 Roma tomatoes, diced 1/4 cup sliced Kalamata olives 4 lemon slices
Directions: Preheat the air fryer to 380 degree F.
Contributed by: Kathy Garland
Brush the olive oil on both sides of the salmon fillets and then season them lightly with salt, cayenne and dill. Place the fillets in a single layer in the basket of the air fryer, then layer the tomatoes and olives over the top. Top each fillet with lemon slice. Bake for 8 minutes, or until the salmon has reached an internal temperature of 145 degree F. Nutrition, Per Serving. Calories: 241; Total Fat: 15g; Saturated Fat: 2g; Protein: 23gr; Total Carbohydrates: 3g; Fiber: 1g; Sugar: 2g;Cholesterol: 62g.
Shrimp Lettuce Wraps Source: https://www.eatwell101.com/shrimp-lettuce-wraps Prep Time: 5 min Cook Time: 10 min Serves: 2-4 NGREDIENTS: 1 tablespoon olive oil 1 pound (450g) raw shrimp, peeled and deveined 1 red bell pepper, sliced 2 cloves garlic, grated 1 onion, diced 1/4 cup low sodium soy sauce 1 tablespoon freshly grated ginger 1 teaspoon crushed red chili pepper 1/2 teaspoon cumin 1 zucchini, julienned 1 or 2 carrots, julienned ( optional for low-carb, keto diet) Fresh chopped chives Kosher salt and freshly ground black pepper, to taste 1 head Boston lettuce (or Bibb, butter…)
Peanut Sauce: 4 teaspoon peanut butter 2 teaspoons rice vinegar 2 teaspoons coconut milk 3 tablespoons low sodium soy sauce 2 tablespoons honey ) 1-inch fresh ginger, grated 1 clove garlic, grated
DIRECTIONS 1. To make the shrimp lettuce wraps: in a bowl, combine all ingredients (peanut butter, rice vinegar, coconut milk, soy sauce, honey, ginger, and garlic) until smooth, and set aside. You can use your blender for a creamier texture. 2. Heat olive oil in a skillet over medium-high heat. Add raw shrimp and cook until golden, about 2 – 3 minutes. 3. Stir in crushed chili pepper, cumin, ginger, onion and cook for 1 minute. Add zucchini and soy sauce and cook for 1 minute, then add carrot, jalapeño, garlic, bell pepper, and chives. Cook for 1 – 2 minutes more, vegetables should be still crunchy. Season with salt and pepper, to taste. 4. To serve, spoon several tablespoons of the shrimp and vegetable mixture into the center of a lettuce leaf, tacostyle. Serve the shrimp lettuce wraps along with the remaining cooking juice if you like. Don’t forget to dip in the peanut sauce — Enjoy!
Contributed by: Rosie Malaghan
Sheet Pan Chicken with Sweet Potatoes and Apples Source: www.wellplated.com/sheet-pan-chicken-sweet-potatoes-apples-brusselssprouts/ Prep Time: 20 min Cook Time: 25 min Serves: 4 Ingredients 4 boneless skinless chicken breasts 3 tablespoons extra-virgin olive oil divided 4 cloves garlic minced 2 tablespoons chopped fresh rosemary divided 1 teaspoon ground cinnamon 1 teaspoon kosher salt divided 1/2 teaspoon black pepper divided 4 cups Brussels sprouts trimmed and halved (quarter if very large), about 1 pound 1 large sweet potato peeled and cut into 1/2-inch cubes 1 medium red onion cut into 3/4-inch pieces 1 medium Granny smith apple peeled, cored, and cut into rough 1-inch pieces
Contributed by: Amanda Breaux
Instructions Preheat the oven to 425 degrees F. Place the chicken breasts in a large ziptop bag. Drizzle with 1 1/2 tablespoons olive oil, then add the garlic, 1 tablespoon rosemary, cinnamon, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Zip the bag tightly, then shake and rub the bag to coat the chicken in the oil and spices. Set aside while you chop the vegetables and apples, or refrigerate for up to 1 day. Once chopped, place the Brussels sprouts, sweet potato, onion, and apple on a large, rimmed baking sheet. Drizzle with the remaining 1 1/2 tablespoons olive oil, then sprinkle with remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Toss to evenly coat, then spread into an even layer. Remove the chicken from the marinade and place on top of the apple and vegetables. Place in the oven and roast until the chicken is cooked through and the internal temperature reaches 160 to 165 degrees F, about 18 to 22 minutes, or until done. Once the chicken is cooked through, remove to a plate to rest and cover with foil to keep warm. Toss the apple and vegetables on the pan, then return the pan to the oven and continue baking until caramelized and tender, about 10 to 15 additional minutes. Sprinkle with the remaining 1 tablespoon fresh rosemary. Serve warm with the rested chicken.
Chili Source: Simply Keto, Suzanne Ryan Prep Time: 15 min Cook Time: 8 hrs
SLOWCOOKER
Serves: 6
Ingredients: 1 pound ground beef 1 pound bulk sausage mild or hot 1 green bell pepper, diced 1/2 medium yellow onion, chopped 3 to 4 cloves of garlic, minced or 1 tablespoon garlic powder 1 - (14 1/2 - ounce) can diced tomatoes with juices 1 (6 ounce) can tomato paste 1 tablespoon chili powder 1 1/2 teaspoons ground cumin Contributed by: 1/3 cup of water
Darlene Daniels
Directions: 1. In a large pot, brown the ground beef and sausage, using a wooden spoon to break up the clumps. Drain the meat, reserve half the drippings 2. Transfer drained meat to a slow cooker. Add reserved drippings, bell peppers, onion, garlic, tomatoes with juices, tomato paste, chili powder, cumin and water and mix well. 3. Place lid on slow cooker and cook on low for 6-8 hours or on high for 5 hours, until the veggies are soft. 4. Serve topped with shredded cheddar cheese, green onions, sour cream, an/or sliced jalapenos, if desired. Calories per serving: 387, fat: 24.6 grams, protein:33.5 g, total carbs:11.4 g, net carbs:7.9g
Mexican Chicken Source: Nikki Johnson Prep Time: 5 min Cook Time: 6 hrs
SLOWCOOKER
Serves: 6
3 lbs of skinless chicken breast 1 LG jar of salsa 1 Can black beans (drained & Rinsed) 1 LG bag fresh spinach (rinsed(
Contributed by: Mary Potter
In a crock pot layer chicken on bottom. Pour salsa & beans over it. Cook on low for 5-6 hours or high for 3-3.5. After a few hours you can check it w a fork and see it pull apart. The last 30-35 minutes put the spinach in on top and cover it back up. When done mix it before serving.