Citrus Stuffed Whole Chicken Slow Cooker Recipe

Earlier in the week I told you about how excited I was that my husband was going to be home all week and that meant I could cook…cook good meals for my family and have family dinners!  Well it’s the end of that week and let me tell you, not only do I have a lot of recipes to post for you all, but it’s been a great family week!

I have several whole chickens in my freezer and I decided to make one for dinner.  We’ve become quite notorious in our family for making beer butt turkey for Thanksgiving so I started to think about all the different things I could shove up the chicken (I know that sounds so dirty).  I thought about garlic and random spices, but that seemed so boring.  I looked in my fridge and saw apples, vegetables, lemons and limes.  Apples and vegetables didn’t really seem like it would give all that much flavor so I went with the lemons and limes.  It was delicious!  Check out the recipe below:

whole chicken slow cooker

 

Citrus Stuffed Whole Chicken Slow Cooker Recipe

Ingredients:

  • 1 Whole Chicken
  • 1 Lemon, cut into small wedges
  • 1 Lime, cut into small wedges
  • Pinch of Rosemary
  • 1-2 tsp Garlic Powder
  • 1-2 tsp Ginger
  • Dash of Orange Zest
  • Salt, to taste
  • Pepper, to taste

Directions:

  1. Remove the nasty bag of stuff inside the chicken.  I don’t know how they got this in this chicken, but my was stuck and ripped open.  I was NOT happy pulling random parts out one by one.  Blech.
  2. Rinse the chicken with cold water and pat dry.
  3. Place as many of the lemon and lime wedges into the chicken as possible (place any extras into the slow cooker around the chicken).  Sprinkle the rosemary inside the chicken.
  4. Using tooth picks or reusable metal picks, close the open of the chicken up.
  5. Mix all of the dry seasonings together and rub all over the chicken.
  6. Spray the inside of your slow cooker with non-stick spray (I used olive oil in my Misto ) and place the chicken, breast side up, into the slow cooker.
  7. Cook on high for the first hour and a half and then cook on low for 6 hours or until done.

You don’t have to add water or broth to the slow cooker.  I did add about 1/2 cup of water, but I wish I didn’t.  So much liquid was created any way, that adding liquid is not necessary.

Not only did this smell amazing the entire time it cooked, but it was fall off the bone delicious.  Literally.

whole chicken slow cooker

Look at all that liquid the chicken made.

I went to get the chicken out and it completely fell apart on me, but that’s OK…it was still good!  There are only two things I would change with this recipe…not adding liquid and I think the chicken needed a tad more salt.  Other than that…it was really really good!

So what do you think? Would you make this Citrus Stuffed Whole Chicken Slow Cooker recipe?

Baked Asparagus Paleo Recipe

This week my husband is in town and I am beside myself excited!  Not only do I have him at home with me and the kids, but I get to cook REAL meals all week long.  And boy am I going to knock his socks off with a ton of new recipes!  Tonight I made probably the best chicken dish I ever made (recipe to come later this week!) and with it I pair my most favorite vegetable on the planet…ASPARAGUS!  I know there are many different ways to make asparagus, but my personal favorite is the recipe below…

baked asparagus

Baked Asparagus

Ingredients:

  • 1 bunch of Asparagus
  • 1/4 cup Olive Oil
  • Dash of Garlic Powder
  • Dash of Onion Powder
  • Dash of Rosemary

Directions:

  1. Pre-heat the oven to 375 degrees.
  2. Wash the asparagus under cold water and blot dry.
  3. Break or cut the ends off.
  4. Place the olive oil and the asparagus in a Zip Lock bag and shake around until nicely coated.
  5. Lay the asparagus on a baking sheet and sprinkle the garlic power, onion powder and rosemary over top.
  6. Bake in the oven for 7-10 minutes.

There you have it!  The best asparagus you will ever eat!  If it was a little warmer out, I would have my husband grill it…that’s good too!  Just remember, for whatever reason, asparagus makes your urine smell funny after you eat it.  So don’t freak and call your doctor!

**This post may contain affiliate links**

Don’t have time to roast the asparagus, but still want the same yummy vegetable? Pick up one of these fabulous steamer bowls for the microwave. Takes a few minutes to steam and you have yourself a nice side dish for dinner! I love using mine when I am cooking just for myself! No sense dirtying up a huge baking sheet if it’s just me!

The Best Beefy Cabbage Soup Recipe EVER!

Now that it’s winter, soup is something I can’t get enough of (though I’m weird and like to eat soup in the summer).  Nothing beats homemade soup.  One soup I really like (besides chicken noodle…everyone likes chicken noodle) is cabbage soup.  Now before you turn your nose up, have you ever had it?  Years ago I did the cabbage soup diet and I just couldn’t make it…I was starving.  I read somewhere that you burn more calories digesting the soup that there actually is in the soup.  So I came up with my own concoction of  a cabbage soup that is a little more filling.

*This post may contain affiliate links*

cabbage soup

Beefy Cabbage Soup

Ingredients:

  • 1 small head of cabbage, cut into pieces
  • 1 to 1 1/2 lbs of ground beef, browned
  • 1 small onion, cut into pieces
  • 2 large carrots, chopped
  • 1 28oz can and 1 14oz can of diced tomatoes (I chose the one with garlic and it was gluten free)
  • 2 stalks of celery, cut into pieces
  • 1 large red pepper, cut into pieces
  • 6 cups of organic, low sodium and gluten free beef broth
  • Dried red pepper flakes, to taste
  • Salt, to taste
  • Pepper, to taste
  • Fresh minced garlic, to taste

Tip…pick up these freezer containers. They are AMAZING! You can put them in the freezer, microwave and dishwasher. Perfect for freezing soups and sauces!

Reditainer Extreme Freeze Deli Food Containers with Lids, 32-Ounce, 24-PackReditainer Extreme Freeze Deli Food Containers with Lids, 32-Ounce, 24-Pack

Directions:

  1. Brown the ground beef, drain and put into an 8 quart stock pot.
  2. Chop all of the vegetables and put them inside the pot.
  3. Pour the beef broth over top and mix up.
  4. Season to taste and mix again.
  5. Cover the pot and turn the stove on to medium-high.  Cook until soup comes to a boil.  Once the soup boils slightly, turn the stove to low (I have a simmer select option that I used) and simmer for a couple hours (until the vegetables are tender).

The nice thing about this recipe is that you can customize this soup to exactly how you want it.  You can use any vegetables you like; beef broth, chicken broth or even V8 Juice; and you can season it any way you like.  I’ve been known to use oregano and it completely changes the taste of this soup (though I like the seasonings I used above the best).

I hope you enjoy this soup.  It freezes well.  I like to make big batches and keep some in the fridge and freeze some for later to enjoy! Be sure to pick up the freezer containers that are on sale on Amazon right now! Link is up above!


Spicy-Garlic Chicken, Paleo Recipe

I’ve jumped on the Paleo bandwagon and I’m telling you, this is the best “diet” I’ve ever been on.  Sure I’m not 100% Paleo just yet, but I feel great and the food is great too!  If you haven’t seen this recipe yet, you must try the Cauliflower Rice.  It is to die for!!

Last week I found a recipe for a Spicy Garlic Chicken on Pinterest.  After looking over the recipe, I decided to change it around to fit my needs better.  Here is what I came up with:

spicy-garlic chicken

Spicy-Garlic Chicken

Ingredients:

  • 3-4 Boneless, Skinless Chicken Breasts
  • 1 tsp Sea Salt
  • 1 tsp Ground Black Pepper
  • 1 tsp Red Pepper Flakes (I had a tad more than 1 tsp…my hand slipped…ooops!)
  • 1 tsp Chili Powder
  • 1 tsp Paprika
  • 2 tsp Fresh Minced Garlic
  • 1/2 cup Honey
  • 2 TBS Apple Cider Vinegar

Directions:

  1. Pre-heat the oven to 400 degrees.
  2. Rinse the chicken breasts under cold water and trim the fat from the chicken.  Pat dry and set aside.
  3. Mix the honey and apple cider vinegar in a bowl and set aside.
  4. Thoroughly mix all the dry ingredients together and add to the honey and apple cider vinegar.  Stir.
  5. Place the chicken breasts and the wet and dry ingredients into a Ziplock bag and put in the fridge for at least 30 minutes.
  6.  Cover a baking pan with foil and place a rack on top.  Set the chicken on the rack and brush some extra marinade on the chicken before placing in the oven.
  7. Bake uncovered for about 30-55 minutes (just depends on the thickness of your chicken breasts.  For normal thickness, 30-40 minutes is all I’ve ever needed…but for the chicken breasts pictured above, it took 55 minutes)

**TIP:  Use a meat thermometer to determine when your chicken is done!

This is probably my favorite chicken I’ve made.  Not only is it Paleo friendly, but it is also healthy for me to eat on my Diabetic diet plan.  If you aren’t a fan of the spiciness of this recipe (though I will say it’s not that spicy), you could play around with different flavors that would go nicely with the honey and apple cider vinegar.  Pair this recipe with a baked sweet potato and salad and you have a nice meal!  I also enjoyed this chicken the next day over a bed of lettuce and vegetables.

Enjoy!

Cauliflower Rice Paleo Recipe

Recently I told you about my quest to give the Paleo diet a chance (you have to try the Honey, Garlic and Rosemary Chicken).  My first night on the diet I made the chicken I just mentioned (so good!) and I also made cauliflower rice.  I was REALLY nervous.  First of all, I really don’t like vegetables that are cooked (unless it’s veggies in stir-fry or carrots).  The more I grated the cauliflower, the more I thought I was going to be serving a total dud of a dish.   Check out the recipe below and then read what I really thought about it!

cauliflower rice

Cauliflower Rice

Ingredients:

  • 1 Head of Cauliflower, grated on the coarse side (or use this stainless steel ricer)
  • 1 onion, chopped
  • 5-6 tsp. of minced garlic (I like the fresh garlic in the jar)
  • Pinch of Parsley
  • 2 tsp. Paprika
  • 1/2 tsp. Cayenne Pepper
  • 1/3 cup Olive Oil (you made need a little more, depending on how much cauliflower you have)

Pro Tip…get the ricer. Trust me! It is WAY easier with it and this is a good price with great reviews.

Top Rated Bellemain Stainless Steel Potato Ricer with 3 Interchangeable Fineness Discs-Full 2-Year WarrantyTop Rated Bellemain Stainless Steel Potato Ricer with 3 Interchangeable Fineness Discs-Full 2-Year Warranty

Directions:

  1. Place olive oil in the pan on medium heat and fry the garlic and onion together until the onion is soft.
  2. Add the cauliflower and fry until it is cooked (it be white with a slight browning).
  3. Add the paprika, cayenne pepper and parsley and mix completely and fry for a few minutes.

Now…like I said, I was really nervous about this recipe.  My husband eyed it and then looked at me like “what is that?”.  I told him to keep an open mind (since I was!) and just try it.  Which he did and let me tell you, he looked up at me again and this time told me it was delicious.  I can’t wait to make this again to try out new flavors!  I think I actually like it better than real rice.  No really…I do!  I’m going to make a stir-fry this weekend and serve it over top of this “faux” rice! Maybe being on this Paleo diet isn’t so hard after all!

Try it and then let me know what you think!!