Crock Pot Chicken & Veggies

• 1.25 lbs. boneless skinless chicken breasts (2 large)
• 1 lb. fingerling potatoes, cut in half
• 1 large yellow onion, chopped
• 1 lb. zucchini, quartered lengthwise and sliced into quarter moons
• 1/4 cup olive oil, plus more for drizzling
• 1 tbsp. lime juice
• 1 tbsp. chopped garlic
• 1 tsp. salt
• 1/2 tsp. crushed red pepper
• 1/2 tsp. dried oregano
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 1/2 tsp. paprika
• freshly ground black pepper

Drizzle crockpot with olive oil and put the potatoes on one side of the crock, lay the onions out in the middle and the zucchini on the other side.  Lightly drizzle with olive oil and season with salt.

Lay the chicken on top of the veggies in the middle of the crock.

In a measuring cup, combine the oil, lime juice, garlic, salt and other spices.  Drizzle over the top of the chicken and veggies.  Generously season with freshly ground black pepper.

Cook on low for 6 hours.  Set crock to keep warm until you are ready to serve.

Enjoy!

Weekend Barbecue - Grilled Chicken, Deviled Egg Coleslaw & Farro Salad

Marinaded Chicken

• 1/2 cup olive oil
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1/2 tsp. paprika
• 1/2 tsp. cumin
• 1/4 tsp. cayenne pepper
• 1 tsp. onion powder
• 1 tsp. Montreal steak seasoning
• 1 tbsp. chopped garlic
• 1 tbsp. dried parsley
• 1 tbsp. minced onion
• 1 tbsp. lime juice
• 1 bottle corona 

Combine the olive oil and spices in a bowl and mix well.  Add in the beer and mix well.  Put the chicken into a ziploc bag and pour marinade into the bag.  Remove air from the bag and seal it up.  Let sit in the fridge all day or overnight.

When ready to grill, heat the barbecue to medium high heat.  Cook the chicken 5 minutes, turn over and cook another 5 minutes, turn over once more and cook 3 minutes.

Deviled Egg Coleslaw

• 2 hard boiled eggs, finely chopped
• 1/4 cup finely chopped red onion
• 3/4 cup light mayo
• 3 tbsp. whole grain mustard
• 2 tsp. white vinegar
• 1 heaping tsp. Cholula hot sauce
• 1/4 heaping tsp. Old Bay seasoning
• 1 - 16 oz. bag shredded cabbage

Mix everything but the cabbage in a large bowl.  Add the cabbage and toss to coat evenly.  Let chill in the fridge at least an hour before serving.  

Farro Salad

• 1 1/2 cups farro
• 2 tsp. salt, divided
• 1 - 12 oz. package green beans, cut into 1 inch pieces
• 1 large red bell pepper, chopped
• 1/4 cup minced fresh chives
• 1/4 cup garlic infused olive oil
• 1/4 cup red wine vinegar
• 1 tbsp. dijon mustard
• 1 tsp. ground black pepper
• 1/3 cup crumbled feta cheese

Bring a pot of water to a boil, add the farro and season with 1 1/2 tsp. salt.  Boil rigorously 12-15 minutes.  Drain and set aside to cool.

Meanwhile bring a separate pot of water to a boil, add green beans and boil 2 minutes.  Drain and set aside to cool.

Mix together the oil, vinegar, dijon, pepper and 1/2 tsp. salt.

Once beans and farro are cool, combine in a bowl with the red bell pepper and chives.  Pour the dressing over the top and toss to combine.  

Chill in the fridge until you are ready to serve.  When ready to serve, add the feta cheese and stir to combine.

ENJOY!

Spiced Cauliflower "Rice"

• 1 - 16 oz. bag Cauliflower Crumbles
• 1/2 medium yellow onion, finely chopped
• 2 medium tomatoes, seeded and chopped
• 1 jalapeno pepper, seeded and minced
• 1 tsp. chopped garlic
• 1/2 tsp. cumin
• 1/2 tsp. paprika
• 1/4 tsp. cayenne pepper
• 1 tsp. salt
• 2 tbsp. tomato paste

Heat oil in a large skillet and add onion, tomatoes and jalapeno to the pan.  Saute until tender, about 5 minutes.  Add the cauliflower and garlic and continue to cook until cauliflower is tender, about 5 more minutes.

Add the spices and tomato paste and continuously stir until everything is evenly coated, another 2 - 3 minutes.

Serves 4.  Enjoy!

NOTE:  1 cup is about 60 calories.