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!
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
- 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
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.
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.
Told you it was ridiculously easy! Enjoy! 🙂
There is something so satisfying about Shepherd’s pie! It’s delicious, warm, and so filling! I was in the mood for Shepherd’s pie, so I went onto Pinerest and found a few recipes, but they all called for potatoes (which I don’t eat), beef, beef, butter, glutenous flour, etc. Soooo, I made some substitutes and came up with a delicious version of shepherd’s pie that is ridiculously good for you!!! The best part is that it’s really easy to make. You get all the satisfaction of comfort food without having to feel guilty about it afterwards.
SHEPHERD’S PIE MADE HEALTHY
For the top layer
- 1 head cauliflower, washed and chopped into pieces
- 1 Tbsp. Olive oil
- 1/2 tsp. sea salt
- 1/2 tsp. garlic
- 1/4 cup greek plain yogurt
- 1/4 cup water
For the bottom layer
- 1.5 lbs. ground chicken
- 1 Tbsp. Olive oil
- 1 red onion, chopped
- 1/2 tsp. garlic powder
- 1 tsp. sea salt
- 1 tsp. thyme
- 2 Tbsp. Buckwheat flour
- 3/4 cup water
1.) Preheat the oven to 375 degrees. Bring a large pot of water to a boil. Add the cauliflower and cook till soft (about 10 minutes).
2.) When cauliflower is soft, take 1 cup of the water you cooked the cauliflower in and drain the rest. Set the cup of water aside. Transfer the drained cauliflower to a food processor and add the olive oil, sea salt, and garlic. Pulse to combine. Add the yogurt and 2-3 Tbsp. of the water you set aside. Process on high until smooth. Set the cauliflower mash aside.
3.) In a large frying pan, add the chicken, olive oil, and onion and cook over medium high heat. Cook until the chicken is cooked through (about 10-15 minutes). Reduce the heat to medium low and add the garlic, sea salt, thyme, and buckwheat flour. Stir to coat the meat with buckwheat flour. Add the rest of the water you set aside and simmer over low heat for about 7 minutes.
4.) Transfer the meat mixture to a glass pan or oven safe dish. Dollop the cauliflower mash on top of it then spread evenly over the meat mixture. Bake for about 25 minutes until the cauliflower mash is slightly browned.
5.) Let sit in the pan for 5-10 minutes before serving. Cut out pieces and transfer to a plate.
YUM! Enjoy! 🙂