Sweet Potato & Chicken Stew

 

 

 

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This was a perfect crockpot stew for yesterday’s cold and rainy weather:)

It takes a little early morning prep, but its well worth it to be able to relax the rest of the day… Or entertain a 15 month old!

A few of my go-to brands

A few of my go-to brands

What you need-
3-4 boneless skinless chicken breast
1/4 c water
1 large organic sweet potato peeled and cut into chunks
1/2 cup red onion chopped
1/4 cup rinsed quinoa*
1 can organic kidney beans
1 can organic black beans
2 cups organic free range chicken broth
1 can organic fire roasted diced tomatoes
1t garlic {or more}
1 T chili powder
1/4 t crushed red pepper*

Chicken- drizzle with olive oil, lightly spiced with garlic and onion powder, 1/4 c water- cook it covered in a glass baking dish in the oven for 30-40 min on 375 or until done. { I usually do this step first thing in the am while I’m waiting for little man to eat his breakfast but it could be done the night before. The important thing here is to SAVE the excess chicken water! ALL of it.}

What goes in the crockpot-
Cooked, cubed chicken and chicken water. On the bottom is best for this cause slow cookers really focus on cooking what’s on top most.
Add RINSED {rinsed} RINSED beans, Stewed tomatoes, onion, quinoa, sweet potatoes, chicken stock, garlic, and then chili powder.
You can stir the top around a little bit to even out spices but not too much is needed.
* crushed red pepper and quinoa are optional but both very good!

Cook on high for 3 or more hours! I usually cook between 3-4 and sometimes will let it “warm” for another hour so it gets really stewy;)

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Yum

I don’t usually need salt and pepper for this recipe but you taste and be the judge when yours is finished! Please let me know how you liked this- it is one of my faves! Happy clean eating with allergies:)

– Jenn

Mommas Famous Pot Roast

I used to LOVE coming home to the smell of moms slow cooked roast. It was one of those ” I can barely wait for dinner” days {not like I was/am much of a picky eater}. Our family seemed to have some sort of bonding experience when it came to the kitchen. We had sit down family dinners – no matter how hectic- and it was simply the place to be.

Luckily this is an easy recipe with simple steps {for us busy moms} and still full of healthy flavor… And of course, allergy friendly:)

What you need...

What you need…

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Sliced and rinsed: 4 peeled carrots, 2 golden potatoes, 1/2 red onion

Sliced and rinsed: 4 peeled carrots, 2 golden potatoes, 1/2 red onion

{YUM!}

HealthyAllergyNut

Step 1- peel carrots, rinse, slice into big chunks
Step 2- rinse potatoes, quarter cut
Step 3- slice red onion
Step 4- place in bottom of crock pot
Step 5- place juicy roast right on top of those yummy veggies
Step 6- top with pepper, garlic powder, onion powder, and a t minced garlic.
Step 7- add 1/4 c water

Cook this on high for 6 hrs. You will know its done when the meat just peels apart… I can barely wait already!….

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HealthyAllergyNut

Finished and ready to be eaten! Yum!
– Jenn

Enchilada Soup

Thanks for your patience everyone! I am new to the blogging thing so it’s taking me a minute to get the ins and outs. Besides, with a 1 year old, my time to post is limited to nap time and bed time;)

Enchilada Goodness!

I did have a few notes to make about this recipe {and several others I may post}. When it comes to cooking — & definitly crockpot recipes– the ingredients are really up to your taste buds! If you don’t like an ingredient and feel like it would better suit you if you change it then by all means, do it! That’s the best thing about cooking! But if you have no idea the first thing about it all then trust me when I tell you that the recipes I post are atleast to my liking and eaten by many! {I hope that means they like ’em too}!

**With this particular recipe I like the chicken to be shredded. So, that means you can either a} boil the chicken and replace the ingredient -water- with your boiled chicken water. If you do this you can omit one of the cans of broth too! or b} cook the sliced up raw chicken in the crockpot with everything else, pull it out after done, and shred. Both are delicious! And I’m sure there are other ways to do it but those are the two I do! This will also change the time your soup should cook but I will be more specific later.

Another tip: ALWAYS RINSE AND DRAIN the beans! No one wants those added sugars!
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Remember this is allergy friendly so none of that creamy base you may find in some soups! Good thing clean eating doesn’t allow for much dairy anyways! {Two birds,one stone!} OK everybody! Here is the soup I promised!!

Ingredients

3 chicken breasts shredded *see note above*
2 cups water *see note above*
1-2 cans Swanson 100% natural chicken broth
1 c frozen corn
1 green pepper chopped
1 red pepper chopped
1 small red onion chopped
1 can red kidney beans, rinsed & drained
1 can black beans, rinsed & drained
1 can organic roasted stewed tomatoes
1 can red enchilada sauce
1/2 T garlic powder
1/2 T chili powder
A few shakes of cumin

All ingredients go into a large crockpot on high. If chicken was pre cooked then you only cook for 3 hours! {You will be glad you don’t have to wait longer}. If chicken went in raw you will cook for 5 hours. {Tip: if chicken is raw put it in the crockpot last. When it’s on top it will cook faster.}

Don’t forget to buy organic as much as you can!! Get your chicken with no added hormones and no antibiotics! Not many of my recipes will include corn. We are still on the fence in my household about its lack of health benefits but this recipe just isn’t the same without it. I hope this was a hit with your family like it was with mine! Thanks again for stopping by and thanks for following me 🙂

-Jenn