We are hosting the third in our series of Healthy Living seminars on Saturday, June 25, 2016, at 2 pm. This session will focus on Weight Loss.
These two recipes are easy to make, they yield a good amount of food and can be frozen (batch cooking). Since they use a slow method of cooking, they retain both flavor and moisture, which make for a delicious and healthy meal.
Cajun Chicken and Andouille Soup
1 lb boneless, skinless chicken thighs, cut into 3/4 pieces
4 oz andouille sausage or other fully cooked sausage, halved lengthwise and cut into 1/2 pieces
1 can (14.5 oz) crushed tomatoes
1 cup sliced fresh or frozen and thawed okra
1 medium onion, chopped
1 medium green bell pepper, chopped
2 ribs celery, thinly sliced
2 large cloves garlic minced
3/4 teaspoon salt
1/2 teaspoon cajun seasoning
4 cups chicken stock
Combine all ingredients in a large slow cooker. Cover and cook on low for 6-8 hours. Season with salt and black pepper to taste.
Spice Rub Crock Pot Chicken
1 5-6 lb free-range organic chicken – giblets removed, rinsed, and patted dry with paper towels
1 white onion sliced
1 tsp sea salt (optional)
2 tsp paprika
1 tsp cayenne
1 tsp white pepper
1 tsp poultry seasoning
1 tsp garlic powder
Cover the bottom of the crockpot with the sliced onions. Mix all spices in a small bowl and then rub the spice mixture all over the whole chicken. Place the spiced chicken on top of the onions in the crock pot, cover and cook on low for 5-6 hours (depending on your crock pot). You do not need to add any liquid. The chicken will cook in its own juices. Spoon the onions and a little bit of the juices over the chicken when you serve it. Serve with Brussels sprouts. Line a pan with coconut oil, cut slice sprouts in half, sprinkle with Celtic sea salt and roast in the oven at 450 degrees for 20-25 minutes. Stir after 10-15 minutes.