NutritionUncategorized

Crock Pot- helping to make 2011 healthy!

By January 1, 2011 13 Comments

As a busy mom, I can tell you that the Crock Pot (A.K.A. Slow-cooker) is my most prized cooking tool for healthy meals. I am new to Dustin’s blog and thought that I should start out by sharing an easy recipe that is perfect for this frigid weather. You can do the chopping and prep the night before, stick it in the fridge and throw it in the crockpot in the morning.  It’s a hit, even with my husband who likes “filling” meals:
Chicken and Sweet Potato Stew (adapted from “Eating Well”, Feb/March 2006)
6-8 chicken tenderloins, defrosted*
2 pounds sweet potatoes, sliced into spears, skin on
1/2 pound button mushrooms, sliced
1 cup baby carrots, green beans, or any other veggie on hand
2 small red onions, quartered
4 cloves garlic, peeled
1 cup dry white wine
1/2 tsp dried rosemary
1 tsp salt
1/2 tsp pepper
3 tbs. balsamic vinegar (the really thick, good stuff)

Place all ingredients in slow cooker with 2 tbs. olive oil in bottom; stir to combine. Cook on low until the potatoes are tender about 6 hours. This recipe is a balanced mix of protein, carbs, fiber and fat, plus low in salt.  *for vegetarian option, exchange chicken for beans and/or quinoa.  I also do a lot of veggie turkey chili in the winter in the crock pot.

-Sara