Category Archives: Crockpot

Braised Chicken

 

Braised Chicken
Serves 12
This chicken recipe is not only delicious, but "braising" adds flavor and moistness to your meat, making it really sit right in your tummy.
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Prep Time
45 min
Cook Time
2 hr
Total Time
3 hr
Prep Time
45 min
Cook Time
2 hr
Total Time
3 hr
309 calories
4 g
126 g
12 g
42 g
3 g
228 g
666 g
2 g
0 g
8 g
Nutrition Facts
Serving Size
228g
Servings
12
Amount Per Serving
Calories 309
Calories from Fat 110
% Daily Value *
Total Fat 12g
19%
Saturated Fat 3g
16%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 5g
Cholesterol 126mg
42%
Sodium 666mg
28%
Total Carbohydrates 4g
1%
Dietary Fiber 1g
3%
Sugars 2g
Protein 42g
Vitamin A
6%
Vitamin C
9%
Calcium
4%
Iron
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 ¾ pounds bone-in chicken pieces, preferably dark meat.
  2. 2 ½ tsp. kosher salt, divided
  3. ½ tsp. ground black pepper
  4. 1 ½ Tbsp. extra-virgin olive oil
  5. ⅓ cup finely chopped shallots
  6. 1 ½ cups red wine vinegar
  7. 1 cup chicken broth
  8. 2 Tbsp. tomato paste
  9. 1 cup canned whole peeled plum tomatoes, drained and quartered
  10. 6 cloves garlic
  11. 4 sprigs of thyme
  12. 3 bay leaves
  13. 2 Tbsp. finely chopped parsley
Instructions
  1. 1. Preheat oven to 300°. Season chicken with 2 tsp. salt and pepper. Heat oil in a 5- to 6-quart Dutch oven or wide, ovenproof pot over medium-high heat. Arrange half the chicken in pot in a single layer and cook, turning once, until golden brown, 12 to 15 minutes. Transfer to a plate and repeat with remaining chicken.
  2. 2. Add shallots and cook, stirring occasionally, until golden, about 2 minutes. Add vinegar and cook until much of the acrid aroma has dissipated, 3 to 5 minutes. Add broth and ½ cup water, bring to a vigorous simmer, and cook until slightly reduced, 3 to 5 minutes.
  3. 3. Whisk in tomato paste and remaining ½ tsp. salt. Add tomatoes, then arrange chicken in pot, skin side up, pouring over any accumulated juices from plate. Tuck garlic, thyme, and bay leaves in liquid. Cover pot snugly with foil, then lid, and transfer to oven. Cook 1 hour and 15 minutes, until chicken is very tender.
  4. 4. Let rest 30 minutes; discard thyme and bay leaves. Scatter parsley on top and serve.
Notes
  1. Most of the prep time you're doing other things while this dish simmer or cooks in the oven. Get it started, check in periodically. It's worth the time, promise!
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calories
309
fat
12g
protein
42g
carbs
4g
more
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Overnight Oatmeal

 

 

overnight-oats

Overnight Oatmeal
Serves 1
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Prep Time
5 min
Prep Time
5 min
396 calories
62 g
8 g
9 g
16 g
2 g
244 g
31 g
7 g
0 g
5 g
Nutrition Facts
Serving Size
244g
Servings
1
Amount Per Serving
Calories 396
Calories from Fat 71
% Daily Value *
Total Fat 9g
14%
Saturated Fat 2g
12%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 2g
Cholesterol 8mg
3%
Sodium 31mg
1%
Total Carbohydrates 62g
21%
Dietary Fiber 10g
41%
Sugars 7g
Protein 16g
Vitamin A
2%
Vitamin C
7%
Calcium
25%
Iron
23%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/2 c oats
  2. 1/4 c plain Greek lowfat yogurt
  3. 1 tsp chia seeds
  4. 1 tsp vanilla
  5. 1/4 c blueberries
  6. 1/4 c almond milk
Instructions
  1. Mix all ingredients together in a bowl with a lid and shake it. Put in fridge overnight. Eat it cold or warmed up in the morning.
Notes
  1. Vary fruit and flavors for variety.
beta
calories
396
fat
9g
protein
16g
carbs
62g
more
POST-OP LIVING http://recipes.chicoweightloss.com/wp/