Weeknight Dinner Parties – March 18, 2016

I feel like lately we’re busy every night – weeknight, weekend, doesn’t matter!  Weekends it tends to be easier to have company or go to an event or visit with friends and family (see pie face fun below 🙂 ), but during the week it can get stressful!  That’s where my slow cooker has been saving my life.

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A few weeks back my sister was in town for just 1 or 2 nights, so we got a few of our friends together at mine for dinner one of those nights.  My sister has been experimenting with adding tomatoes to her elimination list as she thinks they may be causing some discomfort, so I attempted to make a chicken chili with no legumes or tomatoes.  It turned out great; I can’t wait to make again!

Slow Cooker White Chicken Chili (FODMAP-friendly)

Ingredients:

  • 2 lb. chicken thighs
  • 1 large zucchini
  • 1 large sweet potato
  • 2 chilis
  • 2 large carrots
  • 1 1/2 tbsp. cumin
  • 1 1/2 tbsp. paprika
  • 1 1/2 tbsp. cayenne pepper
  • 2 tsp. oregano
  • 2 tsp. salt
  • 2 cups water
  • 2 cups chicken stock (make sure the chicken stock does not contain onion or garlic)
  • 2 tbsp. garlic infused olive oil
  • 1 cup yellow corn

For cream in last 30 minutes of cooking:

  • 3 tbsp. butter
  • 3 tbsp. gluten free flour
  • 1 cup almond milk (substitute with dairy or other non-dairy alternative)

Directions:

Chop zucchini, sweet potato and carrots in cubes and add to slow cooker. Chop the chilis into tiny pieces (use half portion for less intense heat) and add to slow cooker.  Add remaining ingredients (excluding corn) to the slow cooker and stir until thoroughly mixed.

Cook on high for 6 hours.  At 5 hours and 30 minutes (or whenever you’re home from work 🙂 ), take the chicken from the slow cooker and remove skin and bones, forking apart the chicken into small pieces.  Heat the butter, gluten free flour and almond milk in a small pan on the stovetop, stirring until thickened.  Add the chicken, cream sauce and corn to the slow cooker and allow to cook the remaining time.

Serve with tortillas or rice if desired.

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Winter Comforts – February 22, 2016

This past weekend was such a great one.  One of my best friend’s recently had a baby, and my son has been itching to meet her!  He put on a fancy shirt, made sure his nails were filed down and kept practicing how he would hold her 🙂

I also got a slow cooker this past weekend, which was a life-changing move!  I don’t know how I lived without it so long.  My first meal was just cooking up some chicken thighs in water and spices – we had tender, juicy chicken for days! My next meal this weekend was a huge success – chili without beans, onions and garlic.  Quite a change from the norm!

Slow-Cooker FODMAP-friendly Chili

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Ingredients

  • 1 lb. ground beef (my preference is grass fed, even if the fat content is a bit higher)
  • 1 28 oz. can diced tomatoes (confirm no onion and garlic included)
  • 1 14 oz. can crushed tomatoes (confirm no onion and garlic included)
  • ½ cup water
  • 2 tbsp. garlic-infused olive oil
  • 2 bell peppers, diced
  • 2 medium sized carrots, diced
  • 1 ½ tbsp. cumin
  • 1 ½ tbsp. paprika
  • 1 ½ tbsp. cayenne pepper
  • 2 tsp. oregano
  • 2 tsp. salt

Directions

Heat 1 tbsp. of the garlic-infused olive oil in a frying pan and add the ground beef.  Stir until thoroughly minced and cooked most of the way through.

Add the remaining tbsp. of olive oil along with beef and all remaining ingredients into the slow cooker.  Stir all ingredients together.  Set the slow cooker for 6 hours on low heat.  Garnish with scallions, sour cream, cheese or whatever else your stomach can handle!

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Enjoy and let me know how you like it!