Crockpot Beer Chicken

crockpot beer chicken2lbs skinless, boneless chicken breast(or thighs)
1 bottle or can of your favorite beer
1 tsp salt
1 tsp garlic powder or 3 cloves of minced
1 tbsp. dried oregano
1/2 tsp black pepperInstructions
Place all ingredients in the crock pot and cook on high for 4-5 hours or low 6-8 hours
Feel free to change out the spices and herbs and use whatever you like!

I found using a dark beer like Guinness it has strong flavor and using a lighter beer you get a good flavor without a really beer taste..so use what you like!

Cooking Tip: Browning the chicken first will lock in MORE flavor!

Recipe courtesy of: The Journey to Lose and so Much to Gain with Rebecca
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Turkey enchilada verde soup

turkey enchilada verde soupTurkey enchilada verde soup

Ingredients:

For the salsa verde:
1/2 pound fresh tomatillos, husked, or 1 (10-ounce) can of tomatillos
1/4 medium yellow onion, chopped
4 cloves garlic, chopped
2 jalapeños, seeds and stems removed, chopped
1/2 cup chopped cilantro

For the soup:
4 cups turkey or chicken broth
4 cups diced cooked turkey, white and/or dark meat, diced
1 (15-ounce) can black beans, drained or 2 cups cooked black beans, drained
1/2 teaspoon ground cumin
1/2 teaspoon oregano
1/2 cup chopped cilantro, plus more for serving
1 cup (4 ounces) Monterey Jack, shredded, plus more for serving
1/2 cup crushed tortilla chips
1 tablespoon lime juice
Salt
Sour cream, for serving
1 avocado peeled, pitted, and cut into wedges, for serving

Method:
First make the salsa verde. If using fresh tomatillos, place them in a pot and cover with water. Bring to a boil and then simmer uncovered for 10 minutes. They should be softened and a lighter green. Turn off the heat and allow to cool for 10 minutes. If using canned tomatillos, skip this step.

Place the tomatillos in a blender, along with either 1 cup of the cooking water or 1 cup of the canned tomatillos’ liquid. Add to the blender the onion, garlic, jalapeños and cilantro. Blend until smooth. You should have about 2 cups.

To make the soup, pour the salsa verde into a large pot. Add the broth, turkey, black beans, cumin, oregano and cilantro. Bring to a boil and then simmer for 15 minutes. Add the shredded cheese and while occasionally stirring, continue to cook until the cheese has melted, about 5 minutes. Stir in the crushed tortilla chips and simmer for 5 more minutes. Add the lime juice and then adjust seasonings, adding salt to taste.

To serve, top each bowl with shredded Monterey Jack, sour cream, avocado, and cilantro.

Recipe Courtesy of SELF and http://www.homesicktexan.com

Open Faced Omelet

open-faced-omelet-fore296Open Faced Omelet

Bright vegetables (like bell peppers and tomatoes, which are filled with vitamins A and C) take center stage in this dish.

INGREDIENTS

  • Vegetable oil cooking spray
  • 1 onion, sliced
  • 3/4 teaspoons fresh thyme
  • 1 yellow or red bell pepper, sliced
  • 2 oz diced smoked turkey sausage
  • 1 clove garlic, chopped
  • 14.5 oz diced tomatoes, drained
  • 1 tablespoon chopped fresh oregano
  • 2 whole eggs
  • 2 egg whites
  • 1/4 cup grated Parmesan
  • 3 tablespoons chopped fresh chives

PREPARATION

In a large skillet coated with cooking spray, cook onion and bell pepper over medium-low heat, stirring, 5 minutes. Increase heat to medium; add sausage and garlic; cook, stirring, until vegetables are tender, 3 minutes. Add tomatoes and oregano; season with salt and pepper; simmer until most of liquid evaporates, 5 minutes. Whisk eggs, egg whites and Parmesan in a bowl; add salt and pepper. Heat a medium skillet coated with cooking spray over medium heat; add egg mixture, reduce heat to medium-low, and cook, stirring, until eggs are set, 3 minutes. Top with tomato mixture and chives.

The skinny

153 calories per serving, 6 g fat (2 g saturated), 14 g carbs, 3 g fiber, 11 g protein

Recipe found: SELF

Green Chile Chicken and Lime Soup

Green Chile Chicken and Lime SoupServes 6.
The Tools:
6 qt. crockpot
5 cloves garlic, minced
1 medium onion, chopped
1 big tomato, chopped
8 oz. mushrooms, chopped
6 cups chicken bone broth
5 oz can diced green chilies
2 lbs. chicken, cooked and shredded
1/3 cup lime juice
1 tsp chili powder
1/2 tsp cumin
1/2 tsp oregano
dash sea salt
dash freshly ground black pepper
for garnish:
avocado slices
bunch of fresh cilantro, chopped

The Process:
Throw all ingredients (except garnishes) in the crockpot.
Cook on LOW for 8 hours.
Ladle into bowls, and stir in a small handful of cilantro and top with a few fresh avocado slices.
Enjoy, and stay warm and healthy!

Recipe found on

My Paleo CrockPot

Pan-Roasted Chicken Thighs with Lemon and Oregano

roasted-chicken-thighs-with-lemon-and-oregano-646-643x430Ingredients
1 lemon
4 large or 8 small skin-on, boneless chicken thighs
Kosher salt and freshly ground black pepper
3 teaspoons olive oil, divided
3 sprigs oregano
1 tablespoon minced shallot
1/2 garlic clove, minced
1/8 teaspoon crushed red pepper flakes
1/4 cup dry white wine (such as Sauvignon Blanc)
1/2 cup low-sodium chicken broth

Directions
1. Preheat oven to 425°. Very thinly slice half of lemon; discard any seeds. Cut remaining lemon half into 2 wedges. Season chicken thighs with salt and pepper.
2. Coat a large room-temperature skillet with 1 teaspoon oil. Add chicken, skin side down. Place skillet over medium heat and cook, letting skin render and brown, and pouring off excess fat to maintain a thin coating in pan, until chicken is cooked halfway through, about 10 minutes.
3. Scatter half of lemon slices over chicken and half on bottom of skillet (the slices on top of the chicken will soften; those in the skillet will caramelize). Transfer skillet to oven, leaving chicken skin side down. Roast until chicken is cooked through, skin is crisp, and lemon slices on bottom of skillet are caramelized, 6-8 minutes.
4. Transfer chicken pieces, skin side up, and caramelized lemon slices from bottom of skillet to a warm platter. (Leave softened lemon slices in the skillet.) Return skillet to medium heat. Add oregano sprigs, shallot, garlic, and red pepper flakes; cook, stirring frequently, until fragrant, about 1 minute.
5. Remove skillet from heat. Add wine; cook over medium heat until reduced by half, 1-2 minutes. Add broth; cook until thickened, about 3 minutes. Squeeze 1 lemon wedge over and season sauce with salt, pepper, and juice from remaining lemon wedge, if desired. Drizzle with 2 teaspoons oil. Return chicken to skillet, skin side up, to rewarm. Serve topped with caramelized lemon slices.

Recipe found on http://mommynoire.com