Slow Cooker Italian Chicken and Rutabaga

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Get ready for the easiest dinner recipe ever!  Don’t worry, it’s super tasty and good for you too!  There’s just a few easy steps when it comes to making this dish, and the slow cooker does the rest for you.  It’s awesome!

It’s also just got two main ingredients, which makes it really easy on digestion.  One of those ingredients is rutabaga, one of my absolute favorite veggies – with good reason!

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Every time I go grocery shopping and get rutabagas, the person checking me out always has to ask what type of vegetable it is and how I use it.  Personally, I think the rutabaga deserves so much more recognition!  With all of these obvious nutritional and health benefits, I think it should be included in everyone’s diet to some extent.  Also, if you’re ever looking for a substitute for potatoes, rutabagas are it!  They cook practically identically to potatoes, and their texture is extremely similar.  They are a bit sweeter in taste than potatoes, but I haven’t found a single recipe that they don’t taste delicious in!

Alright, let’s get to it!

SLOW COOKER ITALIAN CHICKEN AND RUTABAGA

Ingredients:

  • 1.25 lbs. boneless and skinless chicken breast
  • 3 medium sized rutabaga, peeled and chopped into 1 inch-pieces
  • 2 Tbsp. olive oil
  • 1 Tbsp. Italian seasoning blend
  • 1 tsp. garlic granules
  • sea salt and pepper to taste

Directions:

1.) Place the chicken breast and prepared rutabaga in a large mixing bowl.  Drizzle with the olive oil, and sprinkle with the Italian seasoning and garlic granules.  Stir and toss to coat completely.  Transfer to the bed of a slow cooker.

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2.) Cook on low for 4-6 hours until the chicken is cooked through and the rutabaga is fork tender.  Transfer to plates and season with sea salt and pepper.

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Told you it was ridiculously easy!  Enjoy! 🙂

Rutabaga Dill Breakfast Casserole

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Oh my gosh!  I made this casserole for breakfast this morning, and I am still thinking about it now because of how good it was!  I LOVE dill and I LOVE rutabaga, so putting those two things together in this casserole made for taste and nutrition royalty!

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Ah!  I love knowing that I’m starting my day with something SUPER healthy!  So many nutrients from all the healthy ingredients, and a nice punch of protein from the eggs in there to get you through till lunchtime without feeling hungry.

Another thing that’s fun about this casserole is that I beat the egg whites to make them nice and fluffy and folded them in right before putting in the oven.  This makes for a light, fluffy, and delicious texture!  You’re gonna love this stuff!

FLUFFY RUTABAGA AND DILL CASSEROLE

Ingredients

  • 2.5-3lbs of rutabaga, peeled and chopped
  • 3 Tbsp. coconut oil
  • 1 Tbsp. fresh dill, finely chopped
  • 1/4 tsp. paprika
  • 4 eggs, separated
  • Sea salt, to taste

Directions

1.) Preheat the oven to 375 degrees and lightly spray a 1.5 qt. casserole dish with olive oil.  Place the rutabaga in a sauce pan, cover with water, and bring to a boil.  Cook for about 10 minutes, or until the rutabaga is fork tender.  Drain in a strainer.

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2.) Place the rutabaga and coconut oil back in the pan, and use a masher to mash the rutabaga.

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3.) Add the egg yolks, dill, and paprika.  Stir to combine.

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4.) Beat the egg whites until they form stiff peaks.

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5.) Fold the beaten egg whites into the rutabaga mixture.

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6.) Lightly pile into the prepared 1.5 qt. casserole dish, and bake in the oven at 375 degrees for 30-35 minutes, until lightly browned.

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Allow to cool in the dish for 5 minutes, then use a knife to cut into slices.  Season with sea salt and pepper and serve.

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Perfectly Poached Eggs

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I’ve finally nailed down a process for poaching eggs that results in perfectly poached eggs every single time! I am CRAZY about eggs! Scrambled, boiled, fried, poached…you name it, I LOVE it!  Which is a good thing, because eggs have TONS of great health benefits!

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Of course, you can overdo a good thing, so it’s best to limit eggs to a 6 per week maximum for women and and 8 per week maximum for men.  But if you’re staying within these limits, then you are reaping some huge benefits from these tasty little guys!

Now, back to this poaching process.  It took me a while to figure it out, but what I’ve found is that if you oil the pan first, and then add a bit of apple cider vinegar and sea salt before sliding the eggs into the pan, it somehow makes those eggs come out perfect every. single. time!  So, let’s get to it!

PERFECTLY POACHED EGGS

Ingredients:

  • 2 eggs
  • 1/2 Tbsp. apple cider vinegar
  • 1/4 – 1/2 tsp. sea salt
  • olive oil spray

Directions:

1.) Spray a small sauce pan with olive oil spray, then fill 3/4 of the way full with water.  Place over medium/high heat, and bring to a boil.  Reduce the heat to low/medium, so the water is at a simmer, add the apple cider vinegar and sea salt, and then place a large spoon in the pan.

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2.) Crack your eggs into a small bowl, then use the bowl to gently slide the eggs into the simmering pan over the spoon. Do NOT stir or mix or anything like that.

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3.) Carefully remove the spoon, and place a cover on the pan.  Cook for 3 minutes.

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4.) Use a slotted spoon to remove the eggs from the water.

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5.) Transfer to a plate or on top of some veggies, and season as desired.

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PERFECT!  Enjoy! 🙂

Sweet Potato, Brussels Sprouts, and Greens Breakfast Skillet

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Oh my gosh!  Best start to my day EVER, and I’m going to share the two things that made it so great with you in hopes that it will give you a great start to your day too!  First, I started off with some time with Papa.  My daily devotional was all about Ephesians 2:19-22.

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What an awesome reminder, hey?  So, second, after that, I proceeded to make the most delicious breakfast skillet ever!  I threw together a hodge podge of veggies, and then fried a couple eggs over them to make a delicious veggie and egg skillet!  Wowsers!  It turned out so so yummy!  So, let’s get to it!

SWEET POTATO, BRUSSELS SPROUTS, AND GREENS BREAKFAST SKILLET

Ingredients – Makes 2 Servings

  • 1 large sweet potato, washed, peeled, and cubed
  • 1 lb. Brussels sprouts, ends cut off and quartered
  • 1/2 Red onion
  • 4 cups Mixed greens
  • 2 Tbsp. Olive oil
  • 1/2 tsp. Garlic Granules
  • 2 Tbsp. plain greek yogurt
  • 2-4 eggs
  • Sea salt and Pepper

Directions

1.) Preheat the oven to 400 degrees.  Line a baking sheet with parchment paper, and place the prepared sweet potato and brussels sprouts on the baking sheet.  Drizzle with 1 Tbsp. of olive oil.  Season with 1/4 tsp. garlic granules and sprinkle with sea salt.  Bake in the oven for 30-35 minutes at 400 degrees.

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2.) When the sweet potatoes and brussels sprouts have about 10 minutes left, heat the remaining tablespoon of olive oil in a frying pan over medium heat.  Add the onions and cook for 4-5 minutes until tender.  Add the greens and cook till wilted (about 1-2 minutes).

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3.) Add the sweet potatoes and brussels sprouts.  Remove from heat and add the yogurt.  Stir to combine and coat completely. Transfer to plates and set aside.

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4.) Place the same pan you just emptied over medium heat.  Add the eggs and cook on one side for 1-2 minutes.  Use a spatula to flip the egg without breaking the yolk, and cook on the other side for 1-2 minutes.  Place the eggs on top of the veggies on the plates.

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5.) Season with sea salt and pepper.

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And there you go!  Hope you have a great day!  Enjoy! 🙂