Crock Potting it up!
Easy 4 miles @ 8:35 on Treadmill
Never thought I’d be sore from an easy 6 miler, but my quads were a little tight today. Aww who am I kidding? I love being sore! It means my legs are kicking again and ready to put in some work… in due time of course. Today’s run went the same as yesterdays. The first 2m were fine then the knee feeling made an appearance. Ugh. Still no pain though so I can’t complain!
Last night I knew I’d be getting home too late to make a full dinner, so I decided to try out a crock pot recipe for Jambalaya. I use my crock pot ALL THE TIME! It is such an easy way to have a delicious dinner on the busiest days. You can make complex or simple recipes and they all come out great! Forget to defrost the meat? No worries! Just put it in and cook on high. The crock pot is a very underutilized tool in the kitchen and I think more people could have a healthy dinner on the table if they just gave crock potting a try!
On to the Jambalaya Recipe… (actual recipe below) chicken, green pepper, onion, chicken, sausage, celery, tomatoes and seasonings ready to go!
And here it is all ready to eat!
I text Todd to add the frozen shrimp on my drive home from the game. Don’t worry, I was in the parking lot when I text him! It came out a little soupier than I expected, and I forgot to start the rice cooker (opps!), but it worked out great because it was VERY cold outside and a soup-like meal was perfect to warm me up! The Chicago Hard Rolls from Publix were perfect for dipping. Lets be honest, do you really think I only had one roll? I’ve seen recipes that add rice while cooking which would make it thicker. You’d have to make sure to add more broth if you add rice though.
My usual go to recipe is 2 chicken breast and a jar of salsa. Not sure if this is necessary, but I always spray the pot with Pam then add the 2 raw chicken breast (you can easily use more chicken and I often do because this makes wonderful left overs) and the jar of salsa. Cook on low for 6-8 hours or high 3-5 hours. I love “Set it and forget it!” dishes! You’d think the chicken would be dry, but 30 minutes before you plan on serving, shred the chicken, put it back in the pot and let is soak up the juices. We serve this over rice, baked potatoes, salad, or my fave, in corn tortillas!
Another one of Todd and I’s favorites is BBQ pulled pork (or chicken). Again, spray the pot, put in the meat and enough of your favorite BBQ sauce (Sweet Baby Rays is the bomb!) to come half way up the meat. If you like it saucier, add more! Again, cook on low for 6-8 hours or high 3-5 hours and shred 30 minutes before serving. A great way to make this dish a little healthier is by using pork loin, which is very lean, instead of pork butt/chops. Most BBQ sauces are super high in sugar, so keep that in mind throughout the day and try to make your other meals lower in sugar. Making your own sauce is a great way to reduce the sugar, but that requires more effort and if you’re looking for a quick dinner, that defeats the purpose.
2 skinless, boneless chicken breasts
1/2 pound andouille sausage, sliced
1 (14 ounce) can diced tomatoes with juice
1 onion, chopped
1 green bell pepper, chopped
1/2 cup chopped celery
1/2 cup chicken broth
1 teaspoons dried oregano
1 teaspoons dried parsley
1 teaspoons Cajun seasoning
1/2 teaspoon cayenne pepper
1/4 teaspoon dried thyme
1/2 pound frozen cooked shrimp without tails
In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Add seasonings.
Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last 30 minutes of cook time.