Crockpot Butternut & Fig Chicken

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I love this meal for the fall with our family. It’s healthy, comforting, and smells amazing in the house when you walk in after a long day.

Using fresh herbs bring the dish a lively freshness, but feel free to sub with dried herbs if that’s what you have on hand. Simply reduce the amount called for in the recipe.

Don’t be afraid to throw in some of those fresh-picked apples from a great apple-picking day with the family if you’re feeling crazy too…figs and apples?! Ummm…yes, please.

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Ingredients:

  • 1 tbsp. extra virgin olive oil
  • 4 boneless skinless chicken breasts
  • 2 cups butternut squash, diced
  • 2 sweet potatoes, diced
  • 1 red onion, quartered
  • 4 garlic cloves, minced
  • salt, pepper
  • 12 dried dark figs, quartered
  • 1 cup chicken stock
  • 2 tbsp. fresh rosemary, chopped
  • 3 tbsp. fresh sage, chopped
  • 2 tbsp. fresh tarragon, chopped

Method:

1. Brush chicken with olive oil and season chicken with salt and pepper.

2. Add chicken to the crock pot. Top with onion, sweet potatoes, butternut squash, garlic and figs. Add chicken, fresh herbs, and chicken stock.

3. Cook on high for 4-6 hours. Serve warm.

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Recipe: Blender Tortilla Soup

We haven’t even had our Blendtec (Happy Birthday to me) for two weeks yet, but we’ve used it 37 times! I think it’s quite safe to say we are a wee bit obsessed with the gadget. Honestly, I don’t know how I lived life without it for so long.

Want a green smoothie for a snack? Check.

Want a chocolate frostie made with avocado and dates? No prob.

Smooth Shakeology for uber nutrition? Amazing.

Make a batch of gluten-free flour? Easy.

It’s kind of like finally falling into your bed after the sheets have been washed and it’s just so cozy and perfect you kick yourself for waiting so long to jump in after such a long day.

I’m so glad I pinched my pennies and saved up for it. Not only do I seriously love it, but it benefits the entire family in so many ways and will certainly make life with food allergies a little less complicated.

A little, I said.

One of our favorites that TJ and I have split a couple times so far has been making soup in the rainy weather. Did I mention that this thing can actually heat up a soup in 90 seconds?! I took the Tortilla Soup recipe and have tweaked it a couple of times to our liking, and I think this one is a winner in my book.

Heck, anything that uses fresh ingredients, takes literally 90 seconds to whip up, costs pennies to make, and requires literally seconds to clean is a winner. I bet Blendtec was invented by a Mom. I should check.

I imagine if you don’t own a Blendtec, you could always replicate the recipe and simply heat up the soup on the stove before serving.

Tortilla Soup

Ingredients:

  • 2 Roma tomatoes
  • 1/2 Avocado
  • 1 ounce Pepper Jack Cheese
  • 1 inch slice red bell pepper
  • 1/2 large carrot
  • 2 tbsp. onion
  • 3 sprigs cilantro
  • 3/4 tsp. pink Himalayan salt
  • 3/4 tsp. garlic powder
  • 3/4 tsp. cumin
  • 3/4 tsp. chili powder
  • 2 c. warm chicken stock

Add-ins:

  • 1/2 c. sweet corn
  • 1/2 c. black beans

Directions:

Place ingredients in the order listed in Blender and select Soup. Add in corn and black beans and pulse for 5 sec. Serve immediately.

*I was not compensated by Blentec and all opinions are my own. They really should pay me though. I’m a fan.