Dry-Rub Pork Carnitas {Crock-Pot} {Gluten Free} {Healthy}

Who doesn't like a healthy diet friendly allergy free recipe that is super easy to make and cooks all day in the crock-pot/slow-cooker so your home smells amazing? I'm not sure of anyone who isn't a fan of such deliciousness.  

This Dry-Rub Pork Carnitas is super easy to make, I even started it off frozen and it still turned out fantastic.  

You can enjoy this delicious pork recipe on tortillas as tacos, over rice, beans, lettuce, salsa, and guacamole as a salad, or on top of chips for some nachos.  My husband has plans for a burrito bowl of sort using this cauliflower rice and black beans.  There are many ways to enjoy this tasty meal.  

Dry-Rub Pork Carnitas in the Crock-Pot 
Recipe: Alohamora adapted from Skinnytaste Cookbook
Active Time: 20 minutes
Inactive Time: 8-10 hours
Servings: 8-10

Ingredients: 
2-3 lb boneless pork shoulder roast
salt
1 tsp cumin, ground
1/2 tsp garlic powder
1/2 tsp oregano, dried
1/4 tsp chipotle chili pepper
1/4 tsp salt
1/8 tsp pepper
1/2 c. chicken broth
6 cloves garlic, minced
2 bay leaves
Serve with tortillas, rice, black beans, chips, or more.  

Directions: 

1. Season the pork roast with salt.  You can use a frozen or thawed roast.  If your roast is frozen salt the roast during the next step. 
2. In a large pan (preferably non-stick pan or with olive oil in a pan) over medium to high heat brown the sides of the roast. 
3. While the roast is browning mix your dry rub in a small bowl.  Combine the cumin, garlic powder, oregano, chipotle chili pepper, salt and pepper. 
4. Place the browned roast in the crock-pot and add half of the dry-rub to the top of the roast and rub it all over.  Flip the roast over and rub the remaining dry-rub over the other side. 
5. Add the chicken broth followed by the garlic and bay leaves to the top.
6. Cover and cook the roast on low for 8-9 hours.  If the roast is frozen you will need closer to 9 hours. 
7. After 8 hours use two forks and shred the pork roast in the crock-pot. Stir to combine the meat with the juice, and let it cook longer if it needs. 
8. Serve the pork carnitas hot as tacos, with rice in a bowl, over a salad, on top of nachos, or the many other possibilities. 
9. Enjoy! 
10. Store leftovers in the refrigerator. 

Happy Healthy Crock-Pot Pork Carnitas Eating!

Easy Applesauce {No Sugar Added} {Crock-Pot} {Healthy}

The first full week of the new year we had a horrible stomach bug hit our family.  We still had sensitive tummies for several days after the worst of the bug hit us.  It was during that time that we ate a lot of applesauce.  We try to follow the BRAT diet, bananas, rice, applesauce, and toast, to keep our sensitive stomachs feeling a little better.  

Applesauce was one thing that we couldn't get enough of.  I used to buy unsweetened organic applesauce, but then Sprouts, a local supermarket, had a steal of a deal of $1.98 for a 3lb bag of organic Braeburn apples.  Hello awesome!

With our love of applesauce I decided I'd have my hand at homemade applesauce.  After numerous batches of applesauce I have what I believe to be the BEST No Sugar Added Applesauce Recipe made in a crock-pot or slow-cooker.  My kids and husband agree that this applesauce is delicious, and like most things homemade it is better than what you get in the store.  

This applesauce recipe is ridiculously easy to make.  However, you must peel the apples which in my opinion is no fun, unless you have one these Apple Peeler Slicer Corer  found below.  They are amazing, and the absolute very best and easiest way to peel, slice, and core an apple.  

If you follow me on Instagram at @alohamoraopenabook you would've have seen this absolutely awesome kitchen tool. I borrowed this one from my mother in-law, and after using it I realized that I not only want one but NEED one.  

As a bonus, this one on Amazon got great reviews and is only $14 right now.  I will be purchasing one this week so I don't have to keep my MIL's for almost forever. 

I mean, applesauce is delicious year round, and this recipe makes the best applesauce with no added sugars or chemicals.  This applesauce is definitely healthy, diet friendly, and New Years Resolution friendly,    

    
Applesauce- No Sugar Added {Crock-Pot}
Recipe: Alohamora slightly adapted from Mel's Kitchen Cafe
Active Time: 25 minutes (peeling time included)
Inactive Time: 2-4 hours
Servings: 8-10

Ingredients: 
15 apples, medium sized or 3-4 lbs of apples 

• Any variety of apples that have a sweeter taste will work great.  Some of my favorite ones to use are Braeburn, Gala, Golden Delicious, and of course Honeycrisp.  I'd avoid Red Delicious, Granny Smith, or Pink Ladies b/c their flavoring may not be best for apples.  Golden Delicious is your typical "applesauce" apple.    

2 1/2 Tbsp lemon juice
1 tsp cinnamon, ground

Directions: 

1. Peel, core, and slice your 15 apples.  Again I think these contraptions aka kitchen gadgets are worth their weight in gold.  
2. Place your apples in a crock-pot and add the remaining two ingredients.
3. Cover your crock-pot and cook on low for 4-5 hours or on high for 2-3 hours.  
4. When apples are soft use an immersion blender to puree the apples until they reach your desired consistency.  We are smoother applesauce fans, but my sister says they are all about the chunky.  The joy of homemade food is you can make it to your liking. If you don't have an immersion blender transfer the apples to a blender, take out the topper and cover with a paper towel, and then blend. 
5. Enjoy your applesauce hot, warm, or cold!  
6. Store leftovers in the refrigerator

Happy Absolutely Delicious Easy Crock-Pot Homemade No Sugar Added Applesauce! 

Orange Spiced Pecans {Crock-Pot} {Sugar Free} {Gluten Free}

2 Weeks! I can't believe it's been that long since my last post.  The holidays were rough, and then we got the dreaded and absolutely miserable stomach bug.  Last week we got the bug.  It all started with my 1 year old, and I am still not sure how such a horrible stomach bug could reside in that little human being.  My 3 year old son was the lone holdout; I don't know how he didn't get it, but I am glad, and totally jealous, that he stayed healthy.  As for the rest of us, last week was a complete blurr that we wish to never ever repeat.  Have you got the bug this year?  It's a doozer. 

Again, sorry for the slackerness, but today I have a deliciously easy treat and a healthy snack for you.  These Orange Spiced Pecans are easily made in the crock-pot, or slow cooker if that's what you call it, full of protein and healthy fats, and there are no processed sugars added.  Score!  PS: Can I call it sugar free if you add a naturally derived sugar like maple syrup.

These nuts are great to snack on at a party or for a mid-afternoon snack, and they make fabulous gluten free treats to give to friends or neighbors for the holidays or any occasion or for no occasion. 

Orange Spice Pecans {Crock-Pot}
Recipe: Alohamora adapted from Food Network
Active Time: 15 minutes
Inactive Time: 2 hours
Servings: 6-8

Ingredients: 
4 c. pecans
3 Tbsp butter, melted
1/4 c. maple syrup
2 tsp cinnamon
2 tsp zested orange
1/2 tsp salt
1/8 tsp chipotle chili powder or cayenne pepper

Directions: 

1. Line your crock-pot/slow cooker with a liner or heavy duty aluminum foil.  The liner is far easier and worth the purchase in my opinion. 
2. Spray your liner/aluminum foil with a cooking spray.  I've used olive oil, canola, or grape seed oil. 
3. Pour your pecans in a large bowl.  
4. In a small bowl whisk the remaining ingredients together and pour it over the pecans in the large bowl.
5. Stir everything together and pour it into your lined crock-pot in an even layer. 
6. Cook the nuts on high for 1 hour and then turn it down to low.  Cook the nuts for 1 more hour but stir it every 20 minutes. 
7. When the nuts are smelling delicious pull the entire liner out of the crock-pot and lay it on a cookie sheet to cool completely. You can snack on them while they are cooling. 
8. Enjoy!
9. Store nuts in an airtight container. You can put them in a jar to gift or a cute bag with a ribbon. 
10. Now you may be tempted to double this recipe, but this recipe does not double well.  If you really need to double it cook it for no more than an hour more on low still stirring every 20 minutes. 

Happy Orange Sweet and Spicy Pecans eating! 

Rosemary Turkey {Crock-Pot} {Healthy}

I know some people have ham for Christmas dinner or even Roast Beast (please tell me you caught that classic Christmas book reference), but growing up we always had turkey.  

I love turkey for Christmas.  It's a tradition, but more importantly it is healthy, delicious, and super simple and easy to make in the crock-pot like this Rosemary Turkey recipe.  Plus, this recipe requires no brine, but it is still incredibly flavorful.  

Grab yourself some vegetables, a 4 pound or so turkey breast and get ready for the best Turkey you've ever had.  Even my husband, who is a devout dark meat turkey connoisseur couldn't believe how moist, I mean non-dry, this turkey is.  This Rosemary Turkey falls off the bone; it makes carving it non-existent and ridiculously easy.  

If you are unsure what to do for Christmas Eve dinner or Christmas feast give this recipe a go.  Stick it in the crock-pot/slow-cooker in the morning and enjoy it's deliciousness later that day. 

Rosemary Turkey in the Crock-Pot
Recipe: Alohamora adapted from Recipetineats
Active Time: 10 minutes
Inactive Time: 8 hours
Servings: 8-10

Ingredients: 
Below:
1 onion, quartered and/or 
3 carrots, washed and scrubbed
3 cloves garlic, minced

Turkey Rub:
1 1/2 Tsp olive oil
1 1/2 tsp garlic powder
1 1/2 tsp onion powder
2 tsp salt
1 tsp pepper
2 tsp rosemary
1 tsp sage
1/2 tsp thyme, ground

1/4 c. balsamic vinegar

Directions: 

1. If your turkey breast is frozen be sure to let it thaw in your fridge for a couple of days. 
2. Place the onion or carrots as well as the garlic in the bottom of the crock-pot.  This raises the turkey breast off the bottom of the pot.  
3. Using a paper towel pat dry your defrosted turkey.  
4. In a small bowl mix the rub ingredients together with a fork or spoon, and then using your hand rub the mixture all over the turkey breast. 
5. Place the turkey into the crock-pot and pour the balsamic vinegar over the top. 
6. Cover the crock-pot and cook on low for 8 hours.  If you have a 5-6 lb turkey breast you will need to cook it for 10 hours on low.  A crock-pot is very forgiving; if you leave it in there for an hour or so longer this turkey will still be moist and delicious. 
7. If you like a crispy skin on your turkey place the turkey breast in an oven safe pan and broil it for 3-5 minutes
8. Serve and enjoy your turkey hot, warm, or cold on a turkey sandwich.  Enjoying it is most important. 
9. Store leftovers in the refrigerator. 

Happy Holidays, Merry Christmas, and happy deliciously easy crock-pot Rosemary Turkey eating!

 Do you have Christmas meal traditions? 

Chicken Enchilada Soup {Crock-Pot/Slow-Cooker} {Gluten Free}

I've been on a bit of a soup kick lately.  The past 6 nights I've made 4 different soups; we had Broccoli Cheese Soup, Black Bean Soup, Parmesan Basil Tomato Soup, and this Crock-Pot Chicken Enchilada Soup.  

I may have overdosed my family on soup for awhile, but I had to take advantage the 60 and 70 degree weather we are finally seeing here in Arizona.  It's not every day we get to put a jacket on and enjoy some briskness in the air.   

Alright, time to talk about this crock-pot/slow-cooker Chicken Enchilada Soup.  It's so yummy, healthy, and super easy to make.  This soup is perfect for a busy weeknight meal; I threw all of the ingredients in the crock-pot before work, and came home to deliciousness.  

Can I just say I LOVE walking into the house to the smell of food cooking in the crock-pot?  It pretty much calms my soul b/c I don't have to stress about dinner, and it energizes me at the same time b/c I can love on the kiddos and get so much more done with the crock-pot doing all of the work for dinner.  

Basically, this Crock-Pot Chicken Enchilada Soup  is the best!  I'm a big fan. 

Chicken Enchilada Soup {Crock-Pot}
Recipe: Alohamora slightly adapted from The Skinnytaste Cookbook
Active Time: 12 minutes
Inactive Time: 4-10 hours
Servings: 6-8

Ingredients: 
1/2 c. onion, diced
3 cloves garlic, minced
3 c. chicken broth *
1 (8oz) can tomato sauce
1 chipotle chile pepper in adobo sauce, diced
1/2 tsp dried cilantro (you can use fresh or more dried cilantro if you love it)
1 (15oz) can black beans, rinsed and drained
1 (14.5oz) can diced tomatoes
1/2 (16oz) bag (about 1 cup) of frozen roasted corn kernels (regular corn kernels works too)
1 tsp cumin, ground
1/2 tsp dried oregano
1 lb or 2 chicken breasts (can be frozen)

Optional Toppings: 
shredded cheddar cheese, chopped green onions, chopped fresh cilantro, sliced avocado and/or plain Greek yogurt

*Read label to be sure it is GF (gluten free)

Directions:  

1. Add all of the soup ingredients (not toppings) to the crock-pot in the order listed.
2. Cover and cook the soup on low for 4-10 hours.  If you only have 4 hours and the chicken is frozen you should cook the soup on high.  
3. Using 2 forks shred the chicken breasts and stir everything together. 
4. Serve the soup straight from the crock-pot and enjoy with the toppings of your choice. Easily a dairy free dinner as long as you don't add cheese or Greek yogurt on top.  
5. Enjoy! 
6. Store leftovers in a covered dish in the refrigerator.  

Happy Healthy Slow-Cooker/Crock-Pot Chicken Enchilada Soup eating! 

Rosemary Balsamic Crock-Pot Chicken {Healthy} {Gluten Free} {Dairy Free}

Sometimes you have those days where no matter how good your intentions were for dinner you end up eating cereal for dinner.  Sometimes life is busy and cereal is the best you got.  

Yesterday was one of those days for me.  Yesterday, I decided selling our couch was a good idea all while dealing with two active kiddos and a teething cranky needy baby.  On the plus, I did end up selling our couch; however,  I didn't end up making those salads I had planned for dinner.  We ended up having microwave nachos and guacamole.  

Personally, I'm probably the only one that missed that delicious salad, and my kids think nachos and an empty room to jump and roll over the pillows is the best thing ever.

Had I thought selling a couch with a needy baby was going to consume my entire day I would've thrown this in the crock-pot.  Then we all would be happy.   

This Rosemary Balsamic Chicken in the Crock-Pot/Slow-Cooker is for all of your ridiculous crazy days where you want to still eat healthy but can't fuss with dinner.  

This crock-pot chicken is gluten free, diary free, nut free, healthy, diet friendly... and yet with all of those I promise it is so very delicious.  The sweet balsamic vinegar flavor is pretty much amazing, and you must make this chicken soon.

Throw this in the crock-pot in the morning then roast up some Balsamic Roasted Broccoli and some Creamy Quinoa when you get home for one filling, flavorful, and easy to make meal.

Rosemary Balsamic Crock-Pot Chicken
Recipe: Alohamora
Active Time: 10 minutes
Inactive Time: 3+ hours
Servings: 6-8

Ingredients: 
1 1/2 lbs chicken, frozen or thawed
3 cloves garlic, minced
3/4 tsp rosemary, dried
3/4 c. balsamic vinegar
Dash salt/pepper

Directions: 

1. Spray the inside bowl of a crock-pot or slow-cooker with a cooking spray. 
2. Throw all of the ingredients into the crock-pot.  The chicken can be frozen or thawed.  At this point you can toss all of the ingredients in a gallon zip-lock bag if you want to make this a freezer meal.  
3. Cook the chicken on High for 2-3 hours, or on Low for 4-5 hours.  If the chicken is frozen cook for longer.  This chicken will be fine cooking on Low for longer periods of time (aka if you are gone all day at work).  It will also be fine, and won't dry out if you cook it and then leave it on Warm until you are ready to eat.
4. When the chicken is cooked use two forks to shred it and turn the crock-pot to Low or Warm to cook for at least 30 minutes. 
5. Enjoy!
6. Store leftovers in the refrigerator.  Tomorrow I'm giving you a tasty casserole recipe to use up any of your leftovers.  

Happy Healthy and Simple Rosemary Balsamic Chicken eating!



   

Simple, Healthy, and Easy to Make Cinco de Mayo

Today I wanted to give you something delicious you could make for your Cinco de Mayo fun.  I honestly couldn't decide which recipe to give you so I decided to give you my favorite recipes that fit this fun holiday. 

All of these recipes are Simple and Easy to Make, Healthy, and Quick to Put Together.  Many recipes are gluten free, easy to make in the crock-pot, vegetarian, and more. 

I gave you an appetizer, soup, casseroles, easy tacos, and even the most popular dessert at my husband's work.  These recipes are some of my favorites!

Cinco de Mayo Dinner Menu

This Skinny Bean Dip is so very delicious, addicting, and a crowd pleaser. 

Quick and Easy Black Bean Soup is full of vegetables, and ridiculous quick and easy to make. 

Slow Cooker Chicken Tacos are some of my very favorite tacos ever.  I also love using this chicken for salads and nachos as well as tacos.  

These Bean Tacos are so very good.  Who doesn't love a good bean taco? 

Steak and Mango Salsa Tacos are a perfect light meal you can whip up on the grill. These lettuce tacos are some of my favorite. 

I think I have almost decided that I am making this Chicken and Quinoa Enchilada Bake today. I can throw it in the crock-pot, and I've been craving some quinoa healthy goodness as of late.

Chipotle Chicken Enchiladas are perfectly sweet and spicy, and enchiladas are always perfect for this fun Cinco de Mayo day.  It's a small enchilada casserole, so it is perfect for a small family.  Plus, who doesn't like the delicious flavor in chipotle? 

Chipotle Tamale Pie was a casserole recipe I came across in a diabetic cookbook.  I have loved its hearty goodness for years.  It's pretty much the best, and it has the best cornbread recipe on top.   

These Simple Sopapilla Bars are ridiculous easy to make and the absolute most requested recipe from my husband's co-workers. These buttery sugary cinnamon bars are a must for every menu. 

Now these are just a handful of some of my favorite recipes that would be perfect for this fun holiday, but if you are looking for some other (and there are plenty to choose from) just scroll through this list. 

Happy Cinco de Mayo, and happy delicious and healthy eating on this fun holiday!

Chicken and Quinoa Enchilada Bake {Healthy} {Crock-Pot/Slow-Cooker}

I've been all about the slow-cooker lately.  I'm not sure if it is the three young kids or the many sewing, craft, DIY, and recipes I've been working on, but I'm feeling pressed for time.

With all of the things on my "Want To Do" list I'm needing to make easy and quick dinners. 

Healthy is something I always strive to do, but the easy and quick factors are added bonuses with this meal.

This Chicken and Quinoa Enchilada Bake in the crock-pot is delicious, and cooks a huge amount.  We've been enjoying it for dinner and lunch for quite a few days now, and each time my husband comments on how much he enjoys this meal.  What's really impressive is the 4th or 5th time we've ate this for a meal my husband still comments that he really likes it.  Awesome!   

You should whip this up tonight for dinner... or soon!

Chicken and Quinoa Enchilada Bake
Recipe: Alohamora adapted from Chelsea's Messy Apron
Active Time: 30 minutes
Inactive Time: about 3 hours
Servings: 6-8 servings

Ingredients: 
1/2 Tbsp olive oil
1 c. red onion, diced
1 1/2 c. red bell pepper, diced
4 cloves garlic, minced
1 1/2 c. dry quinoa
2 1/4 c. broth, vegetable or chicken
2 c. cooked chicken, chopped (I use rotisserie chicken)
1 can (14.5oz) diced tomatoes
1 can (4oz) diced green chilies
1 can (8oz) tomato sauce
1 can (14.5oz) black beans, rinsed and drained
1 can (14.5oz) pinto beans, rinsed and drained
1 1/2 c. frozen corn (can corn will work too)
1 Tbsp chili powder
1 tsp ground cumin
1/8 tsp salt
1/8 tsp pepper
2 c. cheddar cheese, shredded
Serve with tortilla chips. 
Toppings (optional): green onion, avocados, cilantro, plain greek yogurt/sour cream

Directions:

1. In a small skillet/pan over medium-high heat saute the onion, bell pepper, and garlic until the vegetables are soft. 
2. Pour vegetables in your crock-pot/slow-cooker. 
3. Add the quinoa, broth, chicken, canned tomatoes, green chilies, tomato sauce, black beans, pinto beans, corn, chili powder, cumin, salt, and pepper to the crock-pot and stir to combine everything. 
4. Cover and cook everything in the crock-pot for 2 1/2 to 3 hours on High or until the quinoa has expanded and cooked thoroughly.
5. When cooked add the cheese and stir to combine everything until the cheese is melted. 
6. Serve warm with chips and the desired toppings. 
7. Enjoy!
8. Store leftovers in the refrigerator.

Happy healthy slow-cooker/crock-pot Chicken and Quinoa Enchilada Bake eating!

Chili Goodness in the Crock-pot or on the Stove

I love chili!  I love it's heartiness, flavor, and warmth.  I love that it is full of all good healthy ingredients.  I all around love it!  

I especially love this Chili, and I don't think I'm alone on this.  I've had countless people, seriously more than I can count/recall, ask for this recipe, and now it's time I share it with you.  
You can make this homemade from scratch chili in the crock-pot and leave it all day (my preferred easy method and the flavors stew together amazingly), or you can make it on the stove and serve it in no time.  Either way, you'll be having a delicious, healthy, comfort food kids and adults will love.  

I should state that you most definitely should make this chili with this cornbread.  Best combination ever!  Is there anything better than chili and cornbread on a Fall/Autumn or Winter day?  

Chili
Recipe: Alohamora 
Active Time: 25 minutes
Inactive Time: 1 hour or however long you want. 
Servings: 8-10 

Ingredients: 
1 lb ground beef, ground turkey, or ground chicken (you can omit this for vegetarian)
1/3 c. onion, diced
2 cloves garlic, minced
1/2 tsp chipotle chili powder (optional)
2 cans (15 oz) kidney beans, rinsed and drained
1 can (15 oz) chili beans
2 cans (15 oz) pinto beans, rinsed and drained
2 cans (15 oz) tomatoes (stewed, diced, or whatever you prefer/have on hand)
2 tsp prepared mustard
1 Tbsp ketchup
2 Tbsp brown sugar
1/2 Tbsp chili powder (more if you want more kick)
Salt and pepper to taste
Optional Toppings: shredded cheese, sour cream/greek yogurt, or cornbread. 

Directions: 

1. In a large skillet cook your ground meat.
2. Add the onion, garlic, and the chipotle chili powder to the skillet.  The chipotle chili powder is optional, but I love the flavor it adds.
3. While the meat is cooking I usually start the opening of the cans process. 
4. Add the cooked meat to the crock-pot, or to a large pot on the stove over low to medium heat.
5. Add the beans and tomatoes and stir to combine everything. 
6. Add the spices, and stir to combine it.  Feel free to add more/less chili powder depending on your desired level of spiciness. 
7. Heat the chili until it is hot.  In the crock-pot I let it cook on low for several hours.  On the stove I heat it for about an hour. 
8. Enjoy it plain, with cheddar cheese, sour cream or plain greek yogurt, and/or cornbread. 
9. Store leftovers in the refrigerator. 

Happy Chili goodness eating!  So healthy, so hearty, and oh so delicious! 
     

Simple and Easy Crock-Pot Barbecue Chicken

This weekend we had some people over for dinner.  The day before I learned one of the ladies joining us for dinner was needing to follow a Gluten-Free and Dairy-Free diet per doctor's orders.  

I was definitely needing to think a bit harder about what we were going to have for dinner and dessert.  Everything I could think of was either gluten free or dairy free.

However, this easy and simple Crock-Pot Barbecue Chicken came to mind and was the winning ticket.  It's easy to make, I have all of the ingredients on hand, I could use frozen chicken breasts, the barbecue sauce is homemade and amazing, and it fit the dietary restrictions perfectly.  

Instead of serving this barbecue chicken on buns for pulled chicken sandwiches like I've done in the past I served it over rice like gma used to do, and now we have a delicious and easy to make gluten-free and dairy free meal when served with fresh fruit and roasted vegetables. 

For dessert, I opted for the Thai Coconut Mango Rice b/c I didn't need to buy any fancy ingredients, and I could use the fresh blueberries I had on hand.  Win-win all around.

At first I was a bit nervous trying to think of a delicious meal that was gluten and dairy free b/c I thought I'd have to buy some fancy ingredients or my kids wouldn't enjoy it.  However, this BBQ Chicken is so easy, healthy, made in a crock-pot, and perfect for those oh so busy days.  

Crock-Pot Barbecue Chicken

Recipe: Alohamora slightly adapted from my sister Manda and our Gma

Active Time: 15 minutes

Inactive Time: 4-6 hours

Servings: 6-8

Ingredients: 

2 lbs chicken, about 4 chicken breasts 

1/3 c. onion, diced (I used my frozen ones)

3/4 c. ketchup

1/2 c. water

1/3 c. distilled white vinegar

3 Tbsp brown sugar

1 Tbsp Worcestershire sauce

1 tsp prepared mustard

1/4 tsp salt

1/8 tsp pepper

Directions: 

1. In a crock-pot place your chicken, breasts or tenderloins, on the bottom.  Your chicken can be frozen or fresh.  If you want to use less chicken for fewer people that is fine, but still make the same amount of sauce.  You'll want it! 
2. In a small bowl mix with a fork or spoon the rest of the ingredients to make the barbecue sauce. 
3. Pour the barbecue sauce over the chicken. 
4. Cook the chicken and barbecue sauce on low for 6-8 hours, or high for 3-4 hours. 
5. Using two forks shred the chicken and stir/mix it into the sauce.
6. Serve chicken over rice or on a hamburger bun as a pulled chicken sandwich. 
7. Enjoy! 
8. Store leftovers in the fridge. 

Happy healthy, simple, and oh so easy Crock-Pot Barbecue Chicken eating!  

      

Creamy Carrot Soup

It wasn't long after we checked-out and read Carrot Soup by John Segal that my daughter and son began asking for Carrot Soup for dinner.  

For over a week, after we started reading the book one of my kids would ask if we could have carrot soup.

I had looked at the recipe that Segal included in the book and knew I wanted to adapt it a bit to what I felt would make it even better.  Add some spices and creaminess but still keeping it healthy was the goal.

This Creamy Carrot Soup is pretty darn delicious, easy to make in the crock-pot, cheap dinner for a lot of people, and tasty whether it is hot/warm outside or cold.  It's a healthy and tasty dinner that will have your whole family enjoying every bite.   

My daughter was all smiles eating carrot soup.  My son was too busy eating to look up for a picture.  My husband had seconds and happily ate leftovers.  It's tasty and delicious!  We all love it; I'm sure you will as well.  

Creamy Carrot Soup

Recipe: Alohamora adapted from Carrot Soup

Active Time: 30 minutes

Inactive Time: 4+ hours

Servings: 8-12

Ingredients: 

2 lbs carrots, diced or shredded (baby carrots cut in thirds works great)

1 1/2 c. celery, diced (about 2 stalks)

1 c. onion, diced (about 1 medium onion)

4 c. chicken broth

2 c. water

1 tsp parsley

1/2 bay leaf

1/2 c. butter

1/2 c. flour

1- 1 1/2 c. cheddar cheese, shredded

salt and pepper to taste

Directions: 

1. In crock-pot toss your carrots, celery, onion, chicken broth, water, and spices. 
2. Cook everything in your crock-pot on low for 4-6 hours.  It can cook longer if you want to place it in the crock pot before work.
3. Remove the bay leaf. 
4. Using an immersion blender (this KitchenAid is my favorite) or a blender (make sure to leave the top open to let the heat escape but cover it with a paper towel to save your kitchen from a mess) puree the soup until it is to your desired consistency.  
5. 30 minutes before you are ready to eat prepare the roux. 
6. In a small pot over low to medium eat melt the butter. 
7. Toss your flour into the pot with the butter and stir until smooth. Remove the pot from the stove and pour it into the soup.  Stir the roux into the soup until combined. 
8. Finally add the cheese and stir to mix it in well.  I like cheddar in the soup best, but you can use Parmesan, mozzarella, or whatever you have on hand. 
9. Salt and pepper to taste.
10. Let the soup cook on low for 30 minutes now that it has the roux and cheese added. 
11. Serve soup warm, and store leftovers in the refrigerator. 
12. Enjoy! 

Happy healthy, cheap, and easy crock-pot Creamy Carrot Soup eating!