Crockpot Chicken and Veggie Soup

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When I have a sore throat all I want is chicken soup and muffins, blueberry muffins! I didn’t have any muffins stashed in my freezer or have the desire to make them but I DID have all the ingredients to make this very soup! What is your go-to food when you are under the weather?

All you have to do here is chop a few veggies and throw them in the crockpot, it doesn’t take long at all. Ready in 2 hours on High or 4 hours on Low.

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Ingredients:

1# organic chicken breasts (or thigh if you prefer)

2 medium carrots, sliced

3 celery stalks and leaves, sliced

1 shallot, chopped

2 small zucchini, sliced

1/2 tsp pink salt

1/2 tsp dried thyme

1 bay leaf (remove before serving)

1/4 tsp ground turmeric

6 cups filtered water

Method:

1. Cut veggies and add to crockpot then add whole chicken breasts to crockpot (you will shred these once cooked!).

2. Pour in water and stir in spices.

3. Cover and set to cook on High for 2 hours or Low for 4 hours.

4. remove chicken from crockpot and shred, then add back to soup and stir.

5. Ladle soup into bowls.

Yield: 8 cups

I think she liked the soup?! Honor preferred to put it in the pocket of her bib and pick it from there and eat it Smile

Plenty made it to the floor for our dog to happily lick it all up, hah!

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Please enjoy my short, sweet and embarrassing video talking about our dinner 🙂

DIY Drinking Vinegar: 2 ways

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Drinking Vinegar: Two recipes {cherry and cranberry}

Fruity drink with a tang from the vinegar, tastes like a healthy soda when combined with sparkling water! Soak fruit overnight in fridge then strain and it keeps 1-2 weeks only in your fridge. Trust me, you will know when it’s gone bad!

Cherry drinking vinegar

Ingredients:

1 cup raw apple cider vinegar

1 cup frozen cherries, pitted

¼ cup organic maple syrup

Fresh lemon juice

Sparking water

Method:

1. Pour into a glass jar, vinegar and cherries only, cover and let sit overnight on the counter.

2. Next day, pour in maple syrup and stir to combine.

3. Strain cherries out of vinegar.

4. Cover and store in fridge 1-2 weeks.

5. To serve: combine 1 oz drinking vinegar with 3 oz sparkling water, squeeze fresh lemon wedge over drink and enjoy.

Yield: 14 oz

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Cranberry drinking vinegar

Ingredients:

1 cup raw apple cider vinegar

1 cup cranberries (fresh or frozen)

¾ cup organic sugar

Fresh lime juice

Sparkling water

Method:

1. Pour into a glass jar, vinegar and cranberries only, cover and let sit overnight on the counter.

2. Next day, add organic sugar and stir to dissolve sugar.

3. Strain cranberries out of vinegar.

4. Cover and store in fridge 1-2 weeks.

5. To serve: combine 1 oz drinking vinegar with 3 oz sparkling water, squeeze fresh lime wedge over drink and enjoy.

Yield: 12 oz

Homemade Turkey Meatballs

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Cooking meatballs with my Mom and her BFF Nancy who I have known since my childhood! Cooking with family is the best Smile

These are hubby and baby approved too! I cut these into little bites and my one year old daughter loved them!

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Ingredients:

16 ounces pasta sauce (homemade or jarred, simmer on stovetop)

1# ground turkey – 94%lean (I use Plainville Farms, humanely raised)

1 Tablespoon ground flax mixed with 3 Tablespoons water (flax egg), set aside for 5 minutes until it gels (this is your binder) – or use 1 whole egg

1/4 cup brown rice bread crumbs (I use Holgrain Brown Rice Bread Crumbs)  – or use regular breadcrumbs

1 medium carrot (or 3-4 baby carrots) finely shredded, about 1/3 cup

1 garlic clove, crushed (or 1/4 tsp each garlic and onion powder)

1/2 tsp. basil and oregano

1/2 tsp. salt and pepper

Method:

  1. Preheat oven to 350.
  2. Combine ground flax with water to make your flax egg, then set aside for 5 minutes until it gels.
  3. In a medium-sized mixing bowl, add ground turkey, flax mixture, brown rice bread crumbs, shredded carrot, crushed garlic, and spices.
  4. Use your hands to mix together all ingredients.
  5. Use a mini cookie scooper (1 Tablespoon in size) to scoop meatballs so they are all uniform size.
  6. Line a baking sheet pan with parchment paper for easy cleanup and place rolled meatballs onto baking pan.
  7. Bake meatballs for 20-25 minutes until cooked through.
  8. Once meatballs are cooked, removed from oven then place into simmering pasta sauce to coat.
  9. cook pasta of choice (regular or gluten free) then serve with meatballs.

 

Yield: 24 mini meatballs

Baked Salmon Steaks and Roasted Veggies

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Impress your friends and family with baked salmon steaks and roasted veggies. The aroma of the dressing will fill the air in your home and please your palette. My mom and her BFF Nancy were in town for a week and we made this yummy dish together, well they basically made it and I showed them what to do, they were amazing sous chefs!

Ingredients:

4 salmon steaks or filets

12 oz broccoli florets

14 oz Brussel sprouts, stems trimmed

Dressing:

½ cup olive oil

¼ cup honey

2 T. white balsamic vinegar

Juice of 2 lemons

¼ tsp. pink salt

1/8 tsp. ground black pepper

10 sprigs fresh thyme

 

Method:

1. Preheat oven to 400 degrees.

2. Line half sheet pan with parchment paper for roasting vegetables.

3. Line glass baking sheet with parchment paper for baking salmon.

4. Toss veggies in half of dressing and pour the rest of the dressing over the salmon to marinade before baking.

5. Spread veggies onto sheet pan and roast 35-40 minutes. Until tender crisp.

6. Remove from oven, finish with a pinch of salt to taste then cover with foil to keep warm.

7. Bake salmon for 15-17 minutes until flakes with a fork. Remove from the oven, set aside to rest 5 minutes before serving.

8. Plate onto 4 plates and 1 salmon steak per plate. Serve.

9. Enjoy!

Yield: serves 4

Crockpot Chicken Chili

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Crockpot meals are an all time favorite for me, especially as a new mom. Throw in all the ingredients and let the crockpot so all the work! Delicious meal and leftovers to boot!

Ingredients:

1.5# organic chicken breasts or thighs (add whole, shred once cooked)

1 jar (16 oz) organic salsa

1 can black beans (do not drain)

1 can pinto beans (do not drain)

2 tsp. ground cumin

2 tsp. chili powder

Topping:

Sliced avocado

Fresh cilantro

Method:

1. Add all ingredients to crockpot (juice and all from canned beans).

2. Cover and set to low and cook for 5-7 hours.

3. Remove chicken from crockpot, shred and return to crockpot, stir then serve.

4. Taste and season with more salt if needed.

5. Enjoy!

Yield: 7 cups