The end of the week is always a struggle when it comes to meal planning. I had planned on making turkey chili with black beans and sweet potatoes, but since I made white chicken chili last night we did a quick switch. We ended up having turkey burgers and roasted vegetables. I love vegetables, but roasted is definitely my favorite way to prepare them. A little olive oil and some spices and throw them in the oven. Tonight I roasted carrots, Brussels sprouts, broccoli and onions and then coined up some white potatoes for Aaron and sweet for me. I wish he liked sweet potatoes! I seasoned the veggies with rosemary, onion and garlic powders, oregano, salt and pepper. I like them almost burnt, and they did not disappoint! Aaron threw the turkey burgers on the grill and dinner was ready! I seasoned the extra lean ground turkey with onion, garlic, 21 season salute, salt and pepper. They were super flavorful and Aaron cooked them just right. He added cheese to his, but since I’m dairy free I topped mine with half an avocado.
Remember how I told you I love lemon?? The other night, I wanted to make a healthy but romantic dinner for Aaron and I. You know what I mean, a meal that takes a little more time and love to create. ;o) I had bought a huge pack of chicken breasts on sale to use for a few meals and thought of the whole roasted chicken that I like to cook for special meals. It’s kind of a version of Ina Garten’s engagement chicken. Ok, it IS Ina Garten’s recipe and it DID work. For real, I made Aaron engagement chicken one Valentine’s day and we were engaged on March 23. That shit works!
Anyway, I subbed Thyme for Rosemary, but most of the elements were the same.
Lemon Thyme Chicken
1 lb Chicken breast
2 lemons, juiced, zested and quartered
6 cloves of garlic
3/4c chicken broth
bunch of thyme
1 small onion, thinly sliced
1 tsp oregano
Preheat oven to 400*. Sautee onions in olive oil and add garlic for the last few minutes. Add broth, seasonings and lemon juice and zest to saucepan and then pour into baking dish. Top with chicken and a few extra sprigs of thyme, add the quartered lemons and bake for 30-40 minutes, or until the chicken juices run clear. (I use a meat thermometer to tell me when it’s done). Serve with roasted sweet potatoes and brussels sprouts for a wholesome meal. Bon Appetit!
You probably have learned by now that my photography skills suck. This picture was taken after my husband had already served himself, and it’s not especially pretty, but it tasted damn good!
I love when fall rolls around and the air turns crisp and I can pull out the boots and scarves and sweaters. It also means it’s soup and chili season!!! I love chili. White chili, turkey chili, texas chili, chili chili chili! Yesterday was a busy day at work and I knew I’d be exhausted by the time I got home. I depended on my fizzies and my crockpot to get me through, and neither of them disappointed!! I went home at lunch and threw two chicken breasts, 2 cups of chicken stock (I keep homemade in the freezer), a bunch of diced veggies and spices in the crockpot on high. When I got home from work, the house smelled amazing!! It was a hit with both my husband and my mom, and luckily there was enough for all 3 of us to have leftovers for lunch today!
Crockpot White Chicken Chili – Gluten and Dairy free!
1lb chicken breast
2c chicken stock
1 diced onion
1 diced green pepper
1 diced and seeded jalapeno pepper
2 cans white beans
5 cloves garlic, minced
1 tsp oregano
1 1/2 tsp cumin
1 1/2 tsp chili powder
salt and pepper
Cook on low for 7-8 hours or high for 4-5. Shred the chicken and add back to the pot, and add 1/2 c unsweetened coconut milk and 1 tbl brown rice flour (mixed) to the crockpot and let cook for another 1/2 hour. Add a squeeze of lime to bring all the flavors together and top with cilantro! So comforting and delish!!