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| This is actually Rachael Ray's "Chicken in a Pot, Not Pie," but the picture is better than the one I took.
September is here and the fall is right behind it! It's my most favorite part of the year. The colors, the smells, and the foods this time of the year are the best. I decided to get an early start on some of my favorite cooking that comes along with the fall too, and I stumbled upon something while cooking up dinner for the kiddo and myself the other day. Get ready for a super simple slow cooker meal that makes itself for you while you get other things done.
Mostly-Primal Chicken Pot Pie minus the Pie Part
Ingredients:
1 chicken bouillon cube
2 cups water
6 frozen chicken tenderloins (or two frozen boneless breasts)
2 bags of frozen spring vegetables mix
2 packets of chicken gravy mix
Directions:
Mix it all in a slow cooker pot and leave it to cook. Try mixing in the water, bouillon cube, and gravy mix first for a good consistent base. Put the chicken and veggies in next! Enjoy it when it's done.
Serves: 5-7 people
My slow cooker has different settings for cooking time, so I started mid-day and had it ready in 4 hours. Adjust your cook time and temperature settings for when you need it! I'll be putting my leftovers in a container for tomorrow!
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Showing posts with label meal time. Show all posts
Showing posts with label meal time. Show all posts
Wednesday, September 12, 2012
Recipe Corner
Tuesday, August 21, 2012
SOIBICWABA*
*Stuff Of Interest But I Can't Write A Bunch About (Pronounced "Soy-bick-waba")
-I walked 3.3 miles yesterday between classes. It helps that the building my main classes are in and the building my other class is in are separated by the entire campus. Also, I was really bored waiting for the next class which resulted in an aimless meandering. My legs are sore and I'm proud I effectively used my time.
-Since I consider myself a Taoist, and think they have some interesting (and some useful) medical theories, I'm very interested in starting to learn Tai Chi. I'm only doing preliminary research on the subject, and will keep you updated. The slow and deliberate movements are supposed to be very good for weight loss and flexibility.
-I'm down a pants size (sorta)! The store was out of swim trunks, so I decided to just get a pair of basketball shorts and improvise. I've always been at least an XL, in pretty much anything you were trying to size. Well imagine my surprise when I grabbed the regular purple hanger and noticed it was a little too large for me! That's right, good old Hark graduated down to a yellow L! I'm pretty excited to see some measurable change in my body!
-A good buddy of mine and fellow Tough Mudder Trainer, Steven, demonstrated how to cook an extremely healthy meal yesterday. I've always known how to cook this, but it never dawned on me how healthy it really was! Cook up some brown rice (it's healthier than white and twice as delicious!). Sprinkle some oil in a frying pan (I like olive) and toss some bite-size chicken chunks in there once it gets hot. Add a dash of sauce (he used terryaki and sriracha) and cook it until almost done. Toss in some broccoli and a little bit more sauce, then cover. Let all that flavorful food nuggets steam up together for about 5-10 minutes. When the broccoli gets to your liking, take it out. Scoop it onto a serving of rice and put it in your mouth! Super cheap, super healthy, super fast!
-Now a question, which you can answer in these comments or facebook comments: What sort of stuff do you guys want to see us discuss? More on supplements? Workouts? Healthy fooding?
-I walked 3.3 miles yesterday between classes. It helps that the building my main classes are in and the building my other class is in are separated by the entire campus. Also, I was really bored waiting for the next class which resulted in an aimless meandering. My legs are sore and I'm proud I effectively used my time.
-Since I consider myself a Taoist, and think they have some interesting (and some useful) medical theories, I'm very interested in starting to learn Tai Chi. I'm only doing preliminary research on the subject, and will keep you updated. The slow and deliberate movements are supposed to be very good for weight loss and flexibility.
-I'm down a pants size (sorta)! The store was out of swim trunks, so I decided to just get a pair of basketball shorts and improvise. I've always been at least an XL, in pretty much anything you were trying to size. Well imagine my surprise when I grabbed the regular purple hanger and noticed it was a little too large for me! That's right, good old Hark graduated down to a yellow L! I'm pretty excited to see some measurable change in my body!
-A good buddy of mine and fellow Tough Mudder Trainer, Steven, demonstrated how to cook an extremely healthy meal yesterday. I've always known how to cook this, but it never dawned on me how healthy it really was! Cook up some brown rice (it's healthier than white and twice as delicious!). Sprinkle some oil in a frying pan (I like olive) and toss some bite-size chicken chunks in there once it gets hot. Add a dash of sauce (he used terryaki and sriracha) and cook it until almost done. Toss in some broccoli and a little bit more sauce, then cover. Let all that flavorful food nuggets steam up together for about 5-10 minutes. When the broccoli gets to your liking, take it out. Scoop it onto a serving of rice and put it in your mouth! Super cheap, super healthy, super fast!
-Now a question, which you can answer in these comments or facebook comments: What sort of stuff do you guys want to see us discuss? More on supplements? Workouts? Healthy fooding?
Saturday, May 7, 2011
Meal Time! Primal Leftover Frittata
Andy's Primal Leftover Frittata
The day I made this frittata was May 6th, 2011. The reason I include that is because it gives an explanation to what ingredients were used in my breakfast that morning. The day before was May 5th, a.k.a. Cinco de Mayo. In honor of the Mexican holiday, Amber and I decided to make a chicken taco salad for dinner. Unfortunately, I didn't take any pictures of it, but believe me that it was delicious too!
When it comes to breakfast, I believe in two things:
- Bacon and Eggs have a place at every table for the first meal
- Leftovers are delicious again and in a whole new way when mixed with eggs.
The great thing about frittatas, no matter how you make them, is that they are one of the most versatile breakfast foods out there. I love to cook a frittata and then put the extra slices into baggies. Over the next few days, if I'm in a hurry to get to work or something, I can just pull a bag out of the fridge and eat it on the way to work or heat it up when I get there. It beats the hell out of cereal and milk!
Ingredients
6 eggs
1 head of broccoli (would have went bad in a few days)
1/4 cup leftover bacon pieces
1/2 cup leftover turkey sausage crumbles
1/3 cup leftover sauteed onions and peppers
1 cup leftover taco-seasoned chicken chunks
1/3 cup shredded cheddar cheese
Salt, Pepper, & Hot Sauce to taste
Preparation
Preheat the oven to 350° F. Lightly oil or grease a cast iron skillet (or some sort of frying pan that won't melt in the oven, i.e. not non-stick) and then begin to stir-fry the broccoli, bacon, sausage, onions and peppers, and chicken on medium heat. While this is being fried, whisk the eggs in a separate bowls and add salt and pepper (if you want it). Once the other ingredients are cooked, pour the egg mixture over top and let it cook until the top of the egg mixture starts to firm up. Place in the oven on a middle rack and let it finish cooking until it starts to brown on top, remove from the oven and sprinkle cheese on top. Place it back in the oven long enough to melt the cheese. Remove the skillet from the oven and then use a spatula to remove the frittata from the skillet. Allow it to cool for 3-5 minutes, cut it into slices, and serve! This should serve between 4 and 8 people, depending on how hungry you are!
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