12-17-2013

Crockpot Almond Butter Chicken Recipe + Giveaway Winner

Last night, I decided to whip out the good ol’ crockpot again. I bought it last year on Black Friday for like five bucks, but only ended up using it a handful of times. I really need to use it more often.

So anyway, I decided to try a recipe inspired by Hummusapien’s Almond Butter Broccoli Stir-Fry. I googled almond butter crockpot chicken, and found a recipe by Rachel Schultz. Her pics made it look delicious, so I figured why not.

crockpot almond butter chicken

Here are her ingredients and instructions, with what I did and used in bold.

Skinny Crockpot Thai Chicken

Serves: 3-4
Ingredients
  • 4 boneless, skinless chicken breasts
  • 1 red pepper, diced (Didn’t have this)
  • 1 onion, chopped (Used garlic instead, didn’t have onions)
  • ½ cup creamy peanut butter (Used almond butter)
  • 1 lime, juiced
  • ½ cup vegetable broth (Did not use this)
  • ¼ cup soy sauce
  • ½ tablespoon cumin (Didn’t have this, used basil instead)
  • Brown rice
  • Chopped scallions (Didn’t have this)
  • Crushed peanuts (Didn’t have this)
  • Cilantro

*So basically I didn’t have anything, but whatever.

Instructions
  1. Place chicken in the base of crock pot. Top with red pepper and onion.
  2. In a bowl, mix together peanut butter, lime juice, vegetable broth, soy sauce, and cumin. Pour sauce over chicken. (Didn’t really come out as a sauce for me, so I used a brush to spread it evenly over chicken.)
  3. Cook on low for 3-4 hours. Remove from slow cooker and serve over brown rice. (I served with rice and a lot of sauteed broccoli slaw inspired by Hummusapien’s dish above! Try it!)
  4. Top with scallions, peanuts, and cilantro. (Didn’t do this)

Goes to show, even if you don’t have all the ingredients, you can still make a delicious dinner. Everyone loved it!

Giveaway Winner

The winner of a custom-made make up bag is……..

*drum roll*

Alison from The Fit Chronicles!

I used a random picker tool to pick a winner:

Capture

 

You can pick from the available swatches (and that pink chevron fabric is available too). Email me once you decide and we’ll set everything up!

Thanks to everyone who entered and commented…I appreciate your support! To show my appreciation, I’m offering a 10% off discount on all items in my store  until Saturday at 12AM. Just use the code THANKYOU upon checkout.

I actually just added this new item yesterday.

large tote bag

It’s a large tote bag that’s perfect for the gym or for travel-and water resistant inside! There is only 1 available with this fabric pattern, so it will be exclusive ;)

Thank you for your support, especially in helping the children of Paraguay with each purchase. My mom and I truly appreciate it, and can’t wait to add more bags to the shop! Please feel free to let me know if you have any questions at all.

What’s your favorite pattern style?

Do you use a crockpot? Please share some recipes!

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12-03-2013

Parmesan Chicken With Roasted Romaine

I made this meal last week, and actually made it last night too. It’s soooo good, and was a hit with my family. I always look for different ways to get in my veggies, and this did not disappoint.

parmesan chicken with roasted romaine

Here’s the recipe I used from Bon Appetit. My modification and comments are in bold.

INGREDIENTS

  • 4 7-ounce skinless, boneless chicken breasts
  • Kosher salt, freshly ground pepper
  • 1/2 cup grated Parmesan, Pecorino, or Asiago cheese (about 1 1/2 ounces) I used Parmesan
  • 1/2 cup panko (Japanese breadcrumbs) I used normal breadcrumps, but less than 1/2 cup
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons chopped parsley
  • 2 garlic cloves, chopped, divided
  • 2 large hearts of romaine, halved lengthwise
  • 4 anchovy fillets packed in oil, drained, chopped Did not use this
  • 1 lemon, cut into 8 wedges Oops, forgot to use this

DIRECTIONS

Preheat oven to 450°. Line a large rimmed baking sheet with foil. Season chicken with salt and pepper; place on prepared sheet. Combine cheese, panko, 2 Tbsp. oil, parsley, and 1 garlic clove in a medium bowl; season with salt and pepper. Pat panko mixture onto breasts. Roast chicken until crumbs begin to turn golden, about 10 minutes.

Drizzle romaine with 1 Tbsp. oil and sprinkle with remaining 1 chopped garlic clove. Season with salt and pepper. Remove sheet from oven; place romaine around chicken. Roast until chicken is cooked through and lettuce is browned at edges, about 5 minutes. Divide among plates. Top lettuce with anchovies; garnish with lemon wedges for squeezing over.

Seriously SO GOOD. As I mentioned above, I didn’t use the requested amount of cheese or breadcrumbs but it was still delicious. Or you can use the amount needed (which I actually accidentally did last night)…no big deal. I also made a balsamic vinaigrette dressing to drizzle over the romaine. The first time we had it, we also used a croutons.

I also love that this recipe is quick and easy. Takes about 10 minutes to prepare, and 10-15 minutes to bake. I’m all about the quick dinners, but that are still healthy.

Let me know if you decide to try this out! I highly recommend it.

Do you have a quick and healthy dinner recipe? Please share in the comments!

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11-27-2012

Honey garlic chicken crockpot recipe

I made my first crock-pot dish…and it was awesome! It was great to come home from work, go to the gym, and know dinner would be ready once I got back. Usually my mom and I start cooking after the gym around 7.

For my first crock-pot dinner, I decided to try this honey garlic chicken recipe from Crockpot 365. It looked simple enough and I liked that you could also use it as freezer dinner. The recipe is below, and my modifications are in bold:

Ingredients

1 1/2 to 2 pounds boneless, skinless chicken thighs (I used chicken breasts)
3 garlic cloves, smashed and chopped (I used 2 teaspoons of pre-minced garlic you can buy)
1 teaspoon dried basil
1/2 cup  soy sauce (La Choy or Tamari wheat-free are gluten free)
1/2 cup ketchup (I didn’t want a ton of ketchup for nutritional reasons, so I just squirted a good amount in there)
1/3 cup honey (Again, I just squirted some in there)

The Directions

Use a 4-quart slow cooker (if using a 6-quart, this will cook faster. Check after 3 hours on high, 5 hours on low).
Put the chicken into your cooker. In a small bowl, combine the rest of the ingredients, then pour evenly over the top.
Cook on low for 6 hours or high for 3-4 (I’d go with low—).
Serve with basmati rice and steamed or roasted vegetables. I put all ingredients in a bag and let it marinate overnight, then poured it into the pot in the morning.

My opinion: it was delicious! I like how the chicken got really soft and shredded. It was perfect over rice because it had a little sauce to it. It would go well with roasted veggies as well. My mom is making a beef & vegetable stew in the crock-pot today, so I’ll keep you posted on that. Let me know if you decide to try this!