My routine-making always seems to start with meal-planning. I always feel better having a week full of dinners planned out. It’s kind of insane, actually. Most people would organize drawers, or empty boxes, plan activities or meetings, but me, I plan FOOD. I decided that Tuesday nights will be our slow cooker nights (as I often work late on Tuesdays). Plus, cooking in the slow cooker is like opening a present. You pop a bunch of random ingredients in to a pot, leave the house for 7 hours, come home to delightful aromas and open the pot to a wonderful surprise! A complete and delicious dinner. Last night’s attempt: Artichoke Chicken and Quinoa. The recipe was kind of a compilation of a few I had found online. I wanted to eliminate flour and sugary ingredients, so this is what I came up with. It was verrrrrry good!
Artichoke Chicken and Quinoa
Ingredients
-1 14 oz. can crushed tomatoes
-2 cloves garlic, minced
-1 cup chopped artichokes hearts (the ones from the deli marinated in oil are especially yummy)
-1/2 cup chopped, pitted olives (for the love of Pete, do NOT use the canned ones)
-1 medium yellow onion, chopped
-2 cups sliced mushrooms
-1 ¼ cup chicken broth
-a splash of dry white wine
-3 tbsp. arrowroot powder (cornstarch would suffice, I’d imagine)
-1 ½ lbs. boneless skinless chicken thighs or breasts
Method
-Combine all ingredients except chicken in slow cooker pot and stir to combine
-Place chicken on top of tomato mixture and spoon some of the mixture over the chicken
-Cook on low for 7-8 hours. Serve over quinoa, steamed rice, or cous cous.
YUMMMMM!!!!
ReplyDelete