Crockpot Lemon Pepper Chicken

This is by far one of the easiest recipes I have made and it always ends up being one of our favorites.

Ingredients:
– Chicken or vegetable broth (at least two cups).
– 1/2 tsp lemon pepper
– 1 lemon
– 4 boneless, skinless chicken breasts
– A pinch of salt
– A pinch of black pepper
– And if you want super easy cleanup, a crockpot liner (these are seriously my new best friend!!)
– Pasta (we used gluten free spaghetti)

Steps:
– Line crockpot
– Turn crockpot on low heat
– Add broth and chicken
– Sprinkle lemon pepper, salt, and black pepper over chicken evenly
– Thinly slice lemon, remove seeds, and place it on top of the chicken
– Let cool 6-8 hours or until chicken pulls apart easily.

(Note: the lemon will essentially dissolve in the heat. You won’t even taste the chunks when you mix it into the pasta. However, if you really don’t want to eat the lemon, I suggest taking it out before you shred the chicken.)

Shred the chicken and serve it over pasta. You can use some of the extra broth for flavoring.

Considering I just sorta threw this together without having a real recipe, it turned out phenomenally. My husband absolutely loved it. I will definitely be making it again.

And…

We used the icecream maker my in-laws got us for Christmas for the first time yesterday and made home made cookie dough icecream. Delicious!!! I’ll post that recipe soon.

Well, happy cooking y’all! 😉

Forever and For Always,
Ashley Grace
❤

Best of quinoa recipes

Decided to try some new Quinoa recipes. This is the best one I’ve found so far!

1 cup quinoa
2 cups low sodium vegetable broth
2 tsp olive oil
2 cloves minced garlic
2/3 cup sundried tomatoes packed in olive oil
1 tsp dried oregano
1/2 tsp black pepper
1/2 tsp crushed red pepper flakes
1 14 ounce can artichoke hearts (quartered)
Pinch of salt (to taste)

In a large saucepan mix quinoa into vegetable broth and brig to a boil. Once it boils, cover it then lower heat to a simmer. Cool 15 minutes or until all the liquid is absorbed.

Next sauté the olive oil, garlic, and sundried tomatoes in a medium saucepan for one minute. (At this point I drained the excess oil from the pan). Then add in the artichoke heart, oregano, black pepper, and red pepper and sauté for one additional minute.

Add the artichoke & tomato mixture to the quinoa and toss to combine. Now, we chose to add some grilled chicken into the mix.

And it turned out phenomenal.

Without the grilled chicken it is 110 calories per serving.
With the chicken it’s approximately 250-300 calories (depending how much chicken you put in).

Definitely worth trying!!