It's been a fun two weeks since my last post! Volleyball season started for my daughter and I turned 40! I'll keep telling myself I'm not getting old as long as I can but I have to admit that feels like a big number. My husband just keeps telling me wait until it's 50 before I complain. This is also my daughter's 3rd volleyball season playing through our YMCA. We're excited to cheer her on each Saturday for a while.
The recipe this week utilizes a slow cooker. My Crock Pot used to belong to my mom and actually still has my maiden name written in Sharpie across the front from all the church pot luck meals over the years. It feels good to pull out something to use that my parents used in the past. Since they live a few states away the little things take on bigger significance these days. You will notice in photos that there is a bag covering the inside of my slow cooker. I HATE scrubbing out my slow cooker and buy slow cooker liners. This way even if something accidentally burns I don't have to scrub to clean it out.
The dish today is mostly lentils. If you aren't familiar with lentils they are a type of legume. Other legumes you would be familiar with include chickpeas, green peas, peanuts, lima beans, navy beans, pinto beans or soybeans. They are high in fiber, low in fat and contain no cholesterol. Legumes are often suggested for those looking for filling meals without a high glycemic index or foods that help lower blood sugars. One of the BEST things about lentils.... unlike most other legumes you do not have to soak them before use. You can cook them up immediately out of the bag. I interchangably use brown or green lentils most often. Learn more about lentils at https://www.fix.com/blog/everything-you-need-to-know-about-lentils/
Now for the recipe!!!!!
Ingredients:
•8 oz. baby carrots
•1 lb. chicken tenderloins
•2 cups frozen green beans
•1 ½ cup dried lentils (brown or green)
•4 cups chicken broth or 3 tbsp. chicken broth base powder plus 4 cups water (I use Orrington Farms)
•14 oz. can petite diced tomatoes (not pictured)
•1 cup water
•1 tbsp. minced garlic
•1 tsp. salt
•¼ tsp. ground Cinnamon
•¼ tsp. ground Nutmeg
•½ tsp. ground Cumin
•¼ tsp. Cayenne Pepper
•1 tsp. Turmeric Powder
Place all ingredients into slow cooker.
Cook for 4 hours on high or 8-10 hours on low.
Shred chicken and mix back into pot.
Remove bay leaf.
Serve.
You should also note that this seems to taste a lot better the next day and also thickens up so there really is not much liquid left the next day. I love to eat this the next day for lunch with some steamed broccoli. A photo of how the leftovers appear after being in the refrigerator overnight is below.
This meal is customizable to your preferances so easily.
If you prefer the carrots be smaller in your meal feel free to cut them before adding to your slow cooker.
If you want to make this vegetarian feel free to omit the chicken and use vegetable broth in place of the chicken broth.
If you prefer peppers and onions or you do not want the green beans all of that can be added or removed.
Play with the recipe and come up with your own favorite version!
***nutritional information created by adding ingredients to www.myfitnesspal.com
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