Crockpot Greek Chicken

The inspiration recipe for this mealpod had carrots instead of parsnips.  Also, my recipe does not include the black olives I threw in at the end.  What I discovered while cooking this was that it was extremely ~WHITE~ which didn't look very appetizing, even though it tasted delicious.  So I threw in the black olives and sprinkled a little paprika on top.  Viola!  Color!  LOL.  

CROCKPOT GREEN CHICKEN

Prep Time: 10 min
Cook Time: 5 hours
Yield: 8


INGREDIENTS:
1 pound parsnips, cut into 1” pieces
1 pound mini potatoes, washed and sliced in half
4 cloves garlic, minced
2 pounds boneless, skinless chicken thighs
1 ½ cups of chicken broth
¾ tsp salt
1 15oz can of artichoke hearts
1 large egg
2 large egg yoks
¼ cup lemon juice
¼ cup fresh dill

DIRECTIONS:
Spread parsnips, garlic and potatoes on the bottom of slow cooker. Arrange chicken
on top and pour broth over all. Cover and cook for about 3 hours on high.


Add artichokes to slow cooker, cook for five minutes.


Transfer chicken and veggies to serving bowl using a slotted spoon. Add ½ cup
cookie liquid to the egg mix and whisk until smooth. Add back to the slow
cooker, cover and cook an additional 15 to 20 minutes to thicken.


Add dill and pepper, then pour the sauce over chicken and veggie mixture.


Allow to cool, then portion 1 cup per mealpod for freezing


NUTRITION: 8 PODS 308 CALORIES, 14G FAT, 920G SODIUM, 23G CARB, 5G FIBER, 22G PROTEIN

NUTRITION INFORMATION ESTIMATED AT LIVESTRONG.COM:

http://www.livestrong.com/recipes/mealpod-crockpot-greek-chicken

 

Need to get some more veggies in? This stew has a bunch!  Sweet potatoes, green beans, baby spinach, carrots, tomatoes, coconut milk and curry powder - need I say more? Oh and chickpeas - I say this last because Sis doesn't like them but I LOVE chickpeas. 

It is warm here in New Hamphire this week like most places in the US, so I decided to crock pot the Mealpods.  This recipe was so quick and easy and then a whole bunch of wait while it was simmering, but it is worth it. 

Vegetable Curried Stew

Ingredients

• 1 tbs olive oil
• 1 medium onion chopped into large chunks
• 2 cloves garlic minced 
• 1 1/2 cup baby carrots
• 1 1/2 cup frozen green beans (rinsed and dried)
• 2 small sweet potatoes peeled and chopped 
• 2 cans chickpeas rinsed
• 2 cans diced tomatoes
• 2 cans lite coconut milk
• 1 cup (or more if you like) vegetable broth
• 1 tbs curry powder
• 1/2 tsp nutmeg
• 3 cups baby spinach

Instructions

1. Turn your crockpot on high and add 1 tbs olive oil. Add garlic and onions and put the lid on while you get everything else chopped.
2. Chop your carrots, green beans, yams and add to the crockpot. Add in the rest of the ingredients making sure to drain the tomatoes and rinse the chickpeas.
3. Cook on high for about 6 hours or until the potatoes are soft.
4. Add in the spinach. Let it wilt, then serve.
5. I like this even better the second day and will be keeping it in the fridge all week for lunches and snacking.

Crockpot Irish Lamb Stew

I want to like lamb.  I really do.  There is something about it though, that doesn't typically appeal to me.  I thought maybe by cooking it all day that it would help and it totally does.  This tastes more like beef than lamb to me.

Crockpot Irish Stew

Prep Time: 10 min               

Cook Time: 8 hours                  

Yield: 8

INGREDIENTS:

2 lbs lamb roast, cut into 1” pieces

1lb small red potatoes, cut into bite size pieces

5 large green onions, sliced

2 large carrots, sliced

1 large parsnip, sliced

3 stalks celery, chopped

3 cups chicken broth

2 tsp fresh thyme, chopped

1 tsp salt

1 tsp pepper

DIRECTIONS:

·         Cut lamb into 1" pieces. Cut potatoes into bite sized pieces. Slice green onions, carrots, parsnips and celery.

·         Combine lamb, potatoes, green onion, carrots, parsnips, celery, broth, thyme, salt and pepper in a 6-quart slow cooker; stir to combine. Put the lid on and cook on low for 8 hours.

Allow to cool, portion into 1 cup servings, then freeze.

Nutrition: 8 PODS: 410 calories, 24g fat, 970g sodium, 14G carb, 2g fiber, 29g protein

nutrition information estimated at Livestrong.com:

http://www.livestrong.com/recipes/mealpod-irish-lamb-stew

So. I attempted to make something more "Mealpod" and less "Paleo" but I failed. LOL. I tried to add rice to my crockpot recipe and it turned into a gelatinous mass! I think maybe I was supposed to add it at the last hour instead of slow cooking it forever.

Anyway! The chicken tastes delicious and it's moist and bacon-y. Pounding out the chicken was.not.fun. I need to get some better kitchen tools. I think this recipe really has potential and I will probably try it again!

Bacon & Brie Stuffed Chicken Rolls

By mealpod

Published 02/08/2012

Palo crockpot recipe, boneless skinless chicken breasts filled with bacon and brie cheese.

Ingredients

3 large boneless skinless chicken breasts

6 pieces bacon, cooked

6 ounces of brie

1/2 cup almond flour

1/2 cup Parmesan cheese, grated

1/2 tsp sage

1/2 tsp paprika

1/2 tsp black pepper

1/4 cup coconut oil

2 cups chicken broth

Instructions

Flatten chicken breasts to 1/4" thickness. Place 1 slice of bacon and 1 oz brie in each breast. Roll up and tuck in ends, secure with toothpicks

Combine almond flour, parmesan cheese, sage, paprika & pepper. Coat chicken on all sides, cover and refrigerate for an hour.

In a large skillet, brown chicken in oil, then transfer to slow cooker. Add broth and cook on low for 4 to 5 hours.

Yield: 6

Prep Time: 2:00

Cook time: 5:00

Nutrition

• Calories: 344

Fat: 27

Sodium: 723

Totalcarbs: 4

Dietaryfiber: 1

Protein: 24

This week I remade the butternut millet casserole from last week because I liked it so much and it is completely gone. The millet recipe makes a bit of a mess in the kitchen, so I needed an easy slowcooker recipe to go with it for the week. This one is adapted from a Martha Stewart recipe to make it into a Mealpod, and I couldn't believe how EASY it was AND there are no weird ingredients if you have Indian spices already. The result is good (not amazing) but definitely something I would make again because it is easy and cheap.

-Nicole

Easy Slowcooker Chicken Curry

By Mealpod
Published 01/29/2012

This chicken curry is the easiest crockppot recipe I think I have done in a long time. It has been adapted from Martha Stewart's Chicken Curry recipe to be made into a Mealpod.

Ingredients

• 3 lbs boneless, skinless chicken thighs, trimmed
• 2 medium onions, halved and thinly sliced
• 1/2 tsp ground ginger
• 2 1/2 tbs Madras curry powder (or your favorite)
• 1 tsp ground coriander
• 1 tsp cumin
• 1 ts sea salt
• 4 tsp garlic minced
• 16 oz. frozen green peas
• 1 cup shredded carrots
• 2 cups (1 can) lite coconut milk
• 1 1/2 cups jasmine rice

Instructions

1. In a large slow cooker, toss in chicken, onion, ginger, curry powder, coriander, cumin, salt, and garlic.
2. Set the crockpot on high and cook for 3-4 hours or until chicken is soft and can be shredded easily.
3. When the chicken is finished, add in coconut milk, carrots and peas and cook for 20 more minutes.
4. In your rice cooker add 1 1/4 cups rice and 2 1/2 cups water and cook. If you don't have a rice cooker, cook according to rice directions.
5. Remove the chicken and shred with two forks and add back into the crockpot.
6. Remove about 1.5 cups of juice from the crockpot and set aside.
7. Add rice to the crockpot and combine. Turn off slow cooker and let cool. Package into 12 Mealpods. Store the extra sauce in the fridge for the week to add to your Mealpod if you like or you can toss it.

Yield: 13 pods


Prep Time: 10
Cook time: 04:30

Tags: chicken, curry, crockpot, slowcooker

Crockpot Pork Verde

Crockpot Pork Verde

I took it easy this week and just made one thing. That doesn't mean I don't prep my breakfast too, it just means I make something easy like hard boiled eggs to eat all week.


I was baking my holiday goodies to give away and my kitchen didn't have much room for extra cooking, so I took it easy and used the crockpot this week.

This is super simple and delicious and pretty cheap to make too! With the recipe yielding 8 servings, I will take 5 for lunch this week and freeze the extra 3. That way on a week I don't have time to cook, I build up some reserves.