Back from hiatus and spring has officially sprung in Houston! After a long month fighting pneumonia, the bf getting a joint infection, some travel, and lots of unhealthy habits creeping back in the sun is out and we’re back on track. I started volunteering at Friends for Life a no-kill shelter. It’s only five miles away, so it’s a nice bike ride away on good weather days. We also started back with the Insanity workout -very tough after a month off- and we’re enjoying walking and biking more now that it’s warmer and light out longer.
Mint Julep from Brooklyn Athletic Club. Love the cup, a little too much ice.
Crawfish by Chef Porkchop at Little Woodrow’s. If you like to suck the heads – these were prime heads. Idk how the chef did it, but not a dry head in the batch.
The other night things were too crazy to “cook-cook” and have a sit down meal because the boy was jamming with his band and I went to a Brie tasting (yum!) at Whole Foods. BRIE. So delicious, probably one of my favorite cheeses. Sooo that meant making a quick crockpot meal that will be good for leftovers through the week that we can each throw together on our own time.
This healthier rendition of chicken cacciatore is almost as good as the original without the butter and white flour. It is great on it’s own, but it’s so low in calories (254), fat (3g), carbs (19g), and sodium (307g) why not serve it over spaghetti squash or a whole wheat pasta. I’ve made it a few times before and usually just add in whatever works that I have on hand and serve with a quick side salad. Click below for the recipe.
Slow Cooker Chicken Cacciatore
Servings: 4 | Calories: 219/serving (without spaghetti squash) Calories: 254 (with 1 cup spaghetti squash)
*Nutrition info via: MyFitnessPal*
- 4 Boneless Skinless Chicken Breasts
- 1/2 Cup Rolled Oats
- 1/4 Cup Italian Seasoning Blend
- 1 Can Diced Tomatoes (14.5 oz -or- 3.5 cups diced tomatoes)
- 1/2 Jar Roasted Tomatoes (~10 oz jar)
- 1/2 Can Peeled, Crushed Tomatoes (14.5 oz can)
- 1/4 Red Onion (diced)
- 1 Clove Garlic (minced)
- 1 tbsp lemon juice
- Fresh Basil and Crumbled Feta for topping
- 1/2 Can of Chickpeas (drained, optional- 110 cals)
- 1/2 Cup of Mushrooms (optional- 8 cals)
- Olives (optional~ 50 cals/3 Tbsp)
- 1/2 Cup Dry Wine (optional~ 45 cals)
- Sliced Bell Peppers (optional~ 50 cals/each)
Homemade Italian Seasoning Blend:
-2 Tbsp Salt
-1 Tbsp Garlic Powder
-1 Tbsp Onion Powder
-1.5 tsp Black Pepper
-2.5 tsp Dried Oregano
-2 tsp Dried Basil
-2 tsp Dried Rosemary
*Totals ~1/2 cup.*
- Combine Oats and Italian Seasoning Blend in a food processor.
- Dredge chicken breasts in oat/seasoning mix.
- Heat a pan to medium-high heat and add 1/2 tbsp of olive oil.
- Brown each breast for ~45 seconds on each side. (You do not want to cook the breast just create a brownish crust)
- Put chicken in crockpot.
- Add tomatoes and juice, onion, garlic, lemon juice, and other add-ins to crockpot.
- Cook on LOW for 8 hours -or- HIGH for 4 hours.
- For a thicker sauce: remove lid and cook on low or warm for 30-45 minutes -or- transfer to a stock pan and whisk in more of the oat/italian seasoning blend.
- Prepare spaghetti squash.
- Cut in half and remove seeds (I usually save and toast them)
- Spread olive oil on fleshy, internal side
- Poke a few holes in the outer skin
- Place outer, skin side down on a plate (for microwave) or baking sheet (for oven)
- Microwave on high for 15 mins -or- bake in oven at 350F for 30-45 minutes until softened
- Let sit for 5-7 minutes to cool
- Remove seeds, then scrape out flesh in strands with a fork
- Serve Cacciatore over spaghetti squash topped with basil and feta
This recipe can easily be doctored to specified tastes. For the picture above I added chickpeas and olives because it’s what I had on hand and served with a quick salad. Just have fun with it!