Slow Cooker Saucy Italian Chicken over Creamy Polenta

For the chicken:

• 1 1/2 lbs. boneless skinless chicken breast fillets
• 1 green bell pepper, seeded and thinly sliced
• 1 red bell pepper, seeded and thinly sliced
• 1 yellow bell pepper, seeded and thinly sliced
• 1 yellow onion, thinly sliced
• 1 tbsp. Italian seasoning
• Salt and freshly ground black pepper
• Olive oil
• 1 - 24 oz. jar marinara sauce (I used Classico Parmesan & Romano)

For the polenta:

• 1 cup uncooked polenta
• 4 cups reduced sodium chicken broth
• 1/4 cup shaved Parmesan cheese, plus more for serving
• 1 tbsp. butter

Lay half of the peppers and onion in the bottom of a sprayed slow cooker.  Drizzle with olive oil and season with salt and pepper.  Place the chicken on top of the peppers & onion, season with salt and pepper and sprinkle the Italian seasoning over the top.  

Lay the remaining peppers and onion on top of the chicken and pour the marinara sauce over the top.

Cover the crock pot and cook on low for 8 hours.

Meanwhile, when the chicken is close to being done, bring the broth to a boil, add the polenta, reduce heat to a simmer, and cook, stirring frequently until done, about 20 minutes.   Once the mixture is creamy, remove from the heat and add the butter and Parmesan and stir to combine. Cover to keep warm until you're ready to serve.

Use tongs and a fork to stir everything together, shredding the chicken.   Serve over cooked polenta with shaved Parmesan.

Enjoy!

Skillet Mozzarella Chicken

• Olive oil
• 1 1/2 lbs. boneless skinless chicken breasts (about 3 large)
• Salt & freshly ground black pepper
• 1 tbsp. Italian seasoning, divided
• 1 tbsp. chopped  garlic
• 1 tbsp. balsamic vinegar
• 1 - 14.5 oz. can petite diced tomatoes with garlic & olive oil
• 1 tbsp.  minced fresh basil
• 1/4 tsp. crushed red pepper
• 6 slices of fresh mozzarella cheese (mine were small rounds; I used 2 on each breast)
• Freshly minced parsley, for serving

Drizzle a large skillet with olive oil and heat over medium heat.  Add the chicken to the pan and season it with salt & pepper and half of the Italian seasoning.  Cook for 8 minutes.  Flip the chicken, season with salt & pepper and remaining Italian seasoning, cooking for 8 minutes.  Transfer the chicken to a plate.

Add the garlic to the same skillet and cook until fragrant, about a minute.  Add in the balsamic and mix to combine, breaking up any brown bits from the pan.  Add tomatoes, basil and crushed red pepper.  Lower heat to a simmer, stirring to combine and cook until warmed through, about 3 minutes.

Return the chicken to the pan, nestling it into the sauce, cover the pan and cook for a 2-3 minutes, rotating the chicken to get the sauce to both sides of the chicken.   Top each breast with sliced fresh mozzarella.  Cover the pan and continue to cook until cheese is melted, about 2 minutes.  Garnish with parsley and serve.

Enjoy!

Super Easy Baked Chicken Salsa Verde

• 1 lb. thinly sliced chicken breast fillets
• salt & freshly ground black pepper
• 1 tsp. garlic powder
• olive oil
• 1 - 16 oz. jar salsa verde
• 1 cup shredded Monterey Jack cheese
• Avocado, for serving
• Sour Cream, for serving
• Minced fresh cilantro, for garnish

Preheat oven to 400F.

Brush chicken with olive oil and season with salt, pepper and garlic powder.  Place into a sprayed baking dish.  Pour the salsa over the top of the chicken.  Bake until cooked through, 30 minutes.

Remove the dish from the oven turn it to broil. Sprinkle the cheese over the top and put dish under the broiler until the cheese is melted and lightly browned.

Serve with a dollop of sour cream, chunks of avocado and a garnish of fresh cilantro.

Enjoy!

Cauliflower Denver Omelet Muffins

• 5 large eggs
• 1/2 tsp. garlic powder
• Salt & freshly ground black pepper
• 3 cups cauliflower crumbles
• 1 cup Mexican blend shredded cheese
• 6 oz. diced ham
• 1/2 cup finely chopped yellow onion (about 1/3 of an onion)
• 1/2 cup chopped green bell pepper (about 1/2 of a medium pepper)

Preheat oven to 375F.

In a large mixing bowl, beat the eggs and season with the garlic powder and salt & pepper.  Stir in the cauliflower crumbles and mix to combine. Fold in the cheese, ham, onion and bell pepper and mix well.

Spoon the  mixture into a sprayed muffin pan.  Bake until cooked through and lightly golden, 20-25 minutes.

Enjoy!

Crock Pot Pork Tenderloin and Veggies

• 2 lbs. pork tenderloin
• 3 tbsp. olive oil, plus more for drizzling
• 1.5 lbs. fingerling potatoes
• 1 tbsp. minced garlic
• 3 sprigs fresh rosemary
• 1 cup baby carrots
• 1 yellow onion, chopped
• Salt & freshly ground black pepper
• 2 tbsp. minced fresh parsley
• 1 tbsp. onion powder
• 1 tsp. garlic powder
• 1 tbsp. seasoning salt
• 1/2 cup reduced sodium beef broth

In a medium bowl, combine potatoes, carrots and onion.  Pour 3 tbsp. olive oil, rosemary needles, and minced garlic.  Stir to coat all vegetables well, season with salt & pepper and add to a sprayed crock pot.

Combine parsley, onion powder, garlic powder and seasoning salt in a small bowl and mix well.  Rub the pork tenderloin with the spices and place it on top of the veggies in the crock pot. Drizzle the pork with olive oil and pour the beef broth over the top.

Cover the crock and cook on low for 5 hours. 

Pull the pork out, slice it and return to the veggies and juices in the crock.  Put on warm until ready to serve.  Enjoy!!