Slow Cooker Applesauce Chicken with Sweet Potatoes

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Oh. Wow.  This is a really simple slow cooker meal, but it is SO yummy and hearty!  It makes for an amazing meal!  On top of it’s awesome flavor, it is extremely good for you.  Some of the health benefits of some of the ingredients in this are explained in the following pins.

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Pretty awesome, huh?  Believe me, you will love this dinner. Plus, who doesn’t love a slow cooker meal?  Pretty much just dump and go – so simple!

SLOW COOKER APPLESAUCE CHICKEN WITH SWEET POTATOES

Ingredients

  • 1 lb. boneless skinless chicken breast
  • 1 cup unsweetened applesauce
  • 3 small sweet potatoes, washed, peeled, and cubed
  • 1/2 large red onion, chopped
  • 3/4 tsp. garlic powder
  • 2 Tbsp. Apple Cider Vinegar
  • Sea Salt to taste

Directions:

1.) Layer the sweet potato and the chicken in the slow cooker

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2.) In a small bowl, combine the applesauce, garlic powder, onion, and apple cider vinegar.  Poor over the chicken and sweet potatoes in the slow cooker.

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3.) Cook on low for 7-8 hours.

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4.) Spoon out individual chicken breasts to serve and top with the sweet potatoes.  Season with sea salt.

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Delicious! Enjoy! 🙂

Magic Chicken Soup

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Winter is definitely in full swing!!!  For winter lovers like myself, this is fantastic news!  The only downfall is that the winter season also marks the beginning of cold and flu season.  YUCK!  Anyone that has suffered through a cold or the flu knows how miserable it can be.  I’ve got good news though!  One of the most natural and effective remedies for these ailments is good old chicken soup!  The following pin links to a site that explains the benefits of chicken soup in helping colds and flus.

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Studies have shown that an amino acid released from chicken during cooking chemically resembles the drug acetylcysteine.  This drug is used in the treatment of colds and bronchitis!  Also, common ingredients such as garlic and vegetables have bacteria and virus fighting properties that can aid in fighting a cold or flu.  On top of these things, the steam that we inhale while eating a nice hot bowl of chicken soup can help to clear up sinuses and just make us feel more comfortable in-between all our sniffling and sneezing!

I’m going to share my magic chicken soup recipe with you all.  Anytime I feel under the weather, I make a big batch of the chicken soup, and it always helps!  It’s an incredibly simple soup, but that’s one of the reasons that I like to make it when I’m not feeling well. It’s easy!  Nobody wants to be slaving away over the stove when they feel sick.  The taste is amazing, and it feels like a hot bowl of hug.  It’s that comforting!

MAGIC CHICKEN SOUP

Ingredients:

  • 1.5 lbs. of boneless skinless chicken breast
  • 2 cups of celery, chopped
  • 1 large red onion, chopped
  • 1.5 cups of carrots, chopped
  • 2 garlic cloves, minced
  • 1/2 tsp. garlic powder
  • sea salt, to taste
  • 1 Tbsp. olive oil

Directions

1.) Bring a large pot of water to a boil.  Add the chicken breasts and cook for 45 minutes.  When done, take the chicken breasts out of the water and set the water you used to cook the chicken in aside.  Once the chicken has cooled some, cut into small bite size pieces.

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2.) In another large pot, heat the olive oil over medium heat.  Add the onion, celery, and carrots.  Cook for about 10 minutes, until the vegetables begin to soften.

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3.) Add the chicken pieces, garlic powder, and sea salt.  Stir to combine.

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4.) Pour the water that you cooked the chicken in into the pot until it just covers the chicken and veggies.

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5.) Bring to a boil, then reduce heat, and let simmer for 10 minutes.  Transfer to a bowl, and enjoy it’s healing powers!

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Ahhh, a big bowl of hug!  Enjoy! 🙂

Turkey Meatball Soup

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Anybody that follows my blog knows that I can never get enough soup!!!  And guess what!?!  I’ve got another recipe for you guys!  This soup is really delicious, and I was surprised at how filling it is!  Probably because of the punch of protein that the ground turkey provides, but regardless, it makes for a perfectly tasty and filling dinner!  I put the recipe together from overhauling the recipe that the following pin links to.

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I changed the recipe A LOT to make it gluten free, and I also made mine in a pot, not a slow cooker.  You are going to love this soup – SO tasty, loaded with protein and nutrition, and filling – AWESOME!

TURKEY MEATBALL SOUP

Ingredients

For the meatballs

  • 1 lb. ground turkey
  • 2oz. soft goat cheese
  • 1/3 cup gluten free oat bran
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried parsley
  • 1/4 tsp. garlic powder
  • 1/4 tsp. sea salt
  • Olive oil for cooking

For the soup

  • 1 Tbsp. olive oil
  • 1 red onion, chopped
  • 1 cup chopped carrots
  • 1 1/2 cups chopped celery
  • 1/4 tsp. garlic powder
  • 1/2 tsp. dried thyme
  • 2 bay leaves
  • 4 cups chicken stock
  • 1 cup water
  • 3 cups baby spinach
  • shredded hard goat cheese and fresh parsley for garnish and serving

Directions

1.)  First, prepare the meatballs.  Stir together all the meatball ingredients. besides the oil. Mix until well combined, then form 1 inch meatballs with the mixture.

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2.) In a large pot, heat about 1 Tbsp. of olive oil over medium heat.  Add the meatballs in batches and cook till the sides of the meatballs are browned.  Transfer to a plate and set aside.

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3.) In the same pot that you cooked the meatballs in, heat another tablespoon of olive oil.  Add the onion, carrots, and celery, and cook for about 5 minutes.  Stir in the garlic powder and thyme and cook for an additional minute.  Add the chicken stock, water and bay leaves and bring to a boil.

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4.) Add the meatballs and simmer for 10-15 minutes until the meatballs are cooked through.  Add the spinach and cook until completely wilted (about 2-3 minutes).

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5.) Transfer to bowls.

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6.) Season with sea salt and pepper.  Shred some hard goat cheese over the soup and garnish with fresh parsley.

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Doesn’t that look ridiculously good!  Well, it tastes just as good as it looks!  Enjoy! 🙂

Healthy Butternut Squash Rosemary and Garlic Dip

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Okay, so I recently had to have a tooth pulled – not cool, guys!  I had to have a filling replaced, and I ended up getting irreversible pulpitis in the tooth (basically inflammation of the pulp) – can you say ouch???  Wow – talk about some of the worst pain you’ve ever felt in your life!!!  Anyway, the only treatment for irreversible pulpitis is either a root canal or having the tooth extracted.  I would NEVER get a root canal, and I would NEVER recommend anyone getting a root canal, so extraction it was!

You may be wondering why I am so against root canals.  Well, the truth of the matter is, I didn’t know how dangerous they really are.  I don’t have any, so I never really gave it any thought, but when this tooth started acting up, I spoke with a nutritional consultant that works for Dr. Lawrence Wilson, and she told me that Dr. Wilson NEVER EVER recommends root canals.  In fact, when someone goes on his nutritional balancing program, he actually recommends having any root canaled teeth removed, and his clients report feeling dramatically better after having done so.

It was explained to me that almost all root canals harbor extremely dangerous infections.  It is a known fact that 97% of terminal cancer patients have had this dental procedure.  It is also known that root canals can lead to many chronic diseases such as MS, arthritis, heart, kidney, bone, and brain disease.  After she told me all this, I did my own research – all the while considering yanking this tooth out myself because I was in so much pain!  I was shocked to find out how well known it is that this procedure is extremely dangerous, and yet it is still being practiced today!

The following pins ink to multiple sites that explain the dangers of a root canal and explain why this dental procedure is just not a risk that anyone should be willing to take.

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And this is only a few!  Do a google search on the dangers of root canals, and you will get thousands of results!

Needless to say, I quickly came to the conclusion that a root canal was not an option.  I’ve heard the saying “Save your teeth at all costs”, but at the cost of my health???  Sorry, that just doesn’t add up to me.  Moral of the story is – do your research, and make an informed decision if you are facing a root canal.  Also, if you have root canalled teeth, and you’re feeling ill, and are having a hard time finding a diagnosis – consider those teeth!  They could be the culprit…just something to consider.

Alright, now that I’ve given you something to think about, some good news!  My pain is your gain, because after getting the tooth extracted, I was on an all soft food diet while healing.  I would puree all my food in a food processor so that I wouldn’t have to chew it.  In full disclosure, I also may have overindulged in some organic vanilla bean ice cream as well – why?  Because I deserved it after dealing with that awful toothache and then getting it extracted!

Anyway, during this time, I stumbled upon an amazing recipe for a butternut squash dip!  I was pureeing some butternut squash and threw a few other ingredients in to make it extra tasty, and when it came out, I was like – oh my gosh, this would make an AMAZING dip for crackers, chips, veggies, bread, anything really – it is SO good!!!  I told my mom about it and she whipped up a batch for a get together she was having, and it was a HUGE hit!  Let’s get to the recipe, which is surprising simple for how delicious is tastes!

BUTTERNUT SQUASH ROSEMARY AND GARLIC DIP

Ingredients

  • 2-3 cups cubed butternut squash
  • olive oil
  • 1/4  – 1/2 tsp. garlic granules
  • 1/4 – 1/2 tsp. dried rosemary
  • sea salt, to taste
  • 1/3 cup plain greek yogurt (you can increase this for a less “thick” dip)
  • 1-2 oz. soft goat cheese (If you don’t like goat cheese, you can substitute another cheese in here)

Directions

1.) Preheat the oven to 390 degrees.  Line a baking sheet with parchment paper.  Place the butternut squash on the prepared baking sheet, drizzle with olive oil, sprinkle with garlic granules, dried rosemary, and sea salt.  Toss to coat, and place in the oven.  Bake for 35-40 minutes at 390 degrees.

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2.) When the squash is done, place it in a food processor, and add the greek yogurt and goat cheese.  Process on high till smooth.  Scrape the sides down, if needed, take a taste and add more salt if needed.  Process on high again until completely smooth.

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3.) Transfer to a bowl, and serve as a dip for something yummy…unless you’ve just had a tooth pulled, then just enjoy it without dipping anything in it! 😉

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Ahhh, beauty from pain!  Delicious and nutritious!  Enjoy! 🙂