This is an easy recipe! Feel free add/subtract spices as you prefer…
- 8 boneless, skinless chicken thighs
- 1 cup of chicken broth
- A handful or more of chopped cilantro
- 1 med onions (sliced or diced)
- Juice of 2 limes
- Salt/Pepper to taste
Dump it all into your crockpot and coat the chicken. Set it on low for 5-6 hours. My crockpot then goes into warm mode. It’s very tender when it’s done and easy to shred. I served it as is with a side of broccoli. The following day I mixed up the broccoli with it and put a bit of natural, organic salsa in it. So two easy, delicious clean eating meals which could have lasted me even longer if it weren’t for my family enjoying it!
I’m committed to cooking dinner more as a way to eat healthier once again. Yesterday, I made a roasted chicken using a long ago bought, but never used Dutch Oven. I had no idea how easy cooking and cleaning up it could be.
Here’s the base recipe I used: PERFECT ROAST CHICKEN.
I lined the pan with onions and about 90 minutes later, I had an awesome, tasty roasted chicken. And – even better, there is enough chicken to make dinner for the family tonight too. The hardest part is finding the time to make it since it takes a while to roast.
You may ask – isn’t it easier and just as healthy to buy an already Roasted Chicken at the store? Well – take a look at the ingredients in most of those chickens and decide for yourself.
I challenge you all to give it a try — and let me know how it goes.
Pomegranate seeds are antioxidant rich, and have shown to aid in the prevention of heart disease and cancer. One pomegranate contains approximately 50 percent of your daily vitamin C, as well as pantothenic acid (B5), which may help with muscle cramping and prevent insulin resistance.
I find them to be very refreshing but not in the same way a grape is. They are less sweet than a grape, akin to a cranberry but not as tart in my opinion.
Looking for a new twist on a Thanksgiving side meal? Try making a Cranberry Pomegranate Sauce…
How to Deseed a Pomegranate
Bacon and Sweet Potatoes? There is no wrong in this recipe!
It’s supposed to be a good, solid replacement for hash browns.
The resulting cakes have crispy outsides that just beg you to bite through them into the irresistible flavor inside. In fact, you may want to make a double recipe; these are sure to disappear as soon as they come off the skillet.
Who doesn’t love French Toast?
All the favorite French toast flavors: the butteriness from the ghee, richness from the egg yolks, warmth from cinnamon and of course a bit of sweet from maple syrup. A bit of crumbled crispy bacon on top gives a savory counterpoint to the sweetness. And of course, I used coconut milk to keep it dairy-free. Seriously delicious.
Crisp up your favorite bacon. Make your favorite pancake batter from scratch or use a mix. I use Pamela’s Gluten Free Baking and Pancake Mix.
Pour strips of batter on a griddle. Top with a piece of cooked bacon. Pour more batter over top to cover. Cook until golden on one side. Flip. Cook until golden on the other side. Serve warm if you can. I did put extra in the fridge and reheated them and they came out OK.