Slow Cooker Chicken Vegetable Soup

Slow Cooker Chicken Veggie Soup

 

This is another recipe I created in order to have something to eat during my Whole30 in January.  I’m pretty sure that all these ingredients are approved on that plan.  (I’ll be sharing more details and resources about the Whole30 next week.)

For this soup, I changed up the All Veggie Vegetable Soup recipe.  I wanted it to cook in the slow cooker.  I also wanted it to have some meat.  I used the same method for cooking the chicken in the soup that I used in White Chicken Chili.  It worked great.  I used 4 chicken thighs, but next time I’ll add more meat to eat.

You can use all kinds of different vegetables in this soup.  Normally, potatoes would be my main veggie, but on the Whole 30 they don’t recommend white potatoes.  So I used a lot of parsnips instead.  I thought it was great and so did Jim, but some of the kids didn’t like it.  They said the parsnips aren’t like potatoes at all.  To me, they’re close enough.  I like the taste of them though.

Here’s what you’ll need:   [Read more…]

Roasted Beets

True confession – Until very recently, I had never so much as touched a beet, much less bought, cooked or eaten one.

Well, that’s not entirely true.  I used to work at a cafeteria as the “veg girl” (great title, huh?) and I served Harvard Beets.  They smell funny.  And have that thick, purple sauce.

But roasted beets are an entirely different veggie.  [Read more…]

Mashed Cauliflower – A Low Carb Side Dish

This is a guest post from Dawn Farias.  She is going to be sharing her favorite low carb dishes with us in a new monthly series.

If you’ve ever been on a low carb diet, then you are bound to have come across recipes similar to this one. It’s one of my favorites and you don’t have to be low carbing to enjoy it, as it’s a fun and easy new way to simply get cauliflower on the table. [Read more…]

Roasted Potatoes

A simple side dish to add to dinner. This is more of a method than a recipe. Clean and chop the potatoes. Toss with olive oil, kosher salt and fresh ground pepper. Bake them at 400 degrees for about 45 minutes or so, depending on how big you cut the potatoes.

You can use red potatoes, yukon golds or any other kind. Peel them or leave the peels on. Chop them bite size or cut them in wedges or sticks. Toss them with ground red pepper, red pepper flakes, parsley, rosemary, tarrogon, garlic…anything that catches your imagination and will complement the rest of the meal.

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