CHICKEN IN A POT
- 4 boneless, skinless chicken breasts (approx. 100g each)
- 12 shallots, peeled
- 1 clove garlic, crushed
- 2 sticks celery, chopped
- 8 baby carrots, peeled
- 450g sweet potatoes
- 200ml dry white wine
- 450ml water
- sprig thyme
- 2 baby savoy cabbages, quartered (and/or any other in season green vegetables)
- Preheat the oven to 400ºF/200ºC/ gas 6.
- Place the chicken, shallots, garlic, celery, carrots, potatoes, wine, water and thyme into a large casserole dish, cover and cook for 30 minutes.
- Remove the lid, add the cabbage and cook uncovered for a further 30 minutes until the chicken is cooked through.
· 1/2 leftover skinless cooed omega 3 chicken
· 2 cups water
· 1/2 red capsicum diced thickly
· 1 head broccoli plus any other in season vegetables
· 2 zucchinis diced thickly
· 5 stalks celery chopped up
· 1/2 tbsp rosemary
· 1 tbsp garlic
· ginger & pepper
- Put all ingredients in electric pressure cooker. Set on “pot roast” and cook for 20 minutes. Alternately use a pot and simmer for 30 – 40 minutes.
CHICKEN WITH CAPSICAN AND BASIL
- 2 tbsp olive oil
- 6 omenga-3 chicken thigh cutlets, bone in skin off
- ginger and pepper, to season
- 2 red onions, peeled and cut into wedges
- 4 cloves garlic, peeled and lightly crushed
- 1 red capsicum, cut into thick slices
- 1 yellow capsicum, cut into thick slices
- 6 anchovies, chopped (optional)
- ½ cup water
- 1 cup loosely packed basil leaves, torn
- a splash of balsamic vinegar (optional)
- Set a slow cooker to high and turn on
- Take a large baking dish or frying pan that can be placed on a stovetop as well as into the oven and heat over medium heat. Add the olive oil, season the chicken thigh cutlets with ginger and pepper and fry, skin side down, until golden brown.
- Turn the chicken and add the onions, garlic and capsicum around the chicken pieces. Scatter with the anchovies (if using) and pour over the stock. Season very well with ginger and pepper and transfer to the slow cooker and cook until the chicken is just cooked though About 3 to 4 hours
- Scatter with the torn basil leaves and serve immediately, with a splash of balsamic vinegar on top if you like and steamed vegetables.
- 1 x 1.6 kg free-range omega-3 chicken skin removed.
- 6 litres cold water
- 3 cups dry sherry
- 8 spring onions, trimmed and cut in half crossways
- 12 garlic cloves, crushed
- 1 1/2 cups ginger slices
- Place all stock ingredients in a large stockpot and bring to the boil. Reduce heat and simmer gently for 40 minutes to allow the flavours to infuse.
- Rinse the chicken under cold water. Trim away excess fat from inside and outside cavity, but keep neck, parson’s nose and winglets intact. Lower chicken, breast-side down, into simmering stock, ensuring it is fully submerged. Poach chicken gently for exactly 14 minutes. There should be no more than an occasional ripple breaking the surface; adjust the temperature, if necessary, to ensure stock does not reach simmering point again.
- Remove the stockpot immediately from the stove and allow chicken to steep in the stock for 3 hours at room temperature to complete the cooking process. Using tongs, gently remove chicken from the stock, being careful not to tear the breast. Place chicken on a tray to drain and allow to cool. Strain the stock and freeze it to use for another dish.
- Serve with a salad.
Adapted from Chop the chicken Chinese-style
Crock Pot Chicken and Next Day Chicken Noodle Soup
Looking for a CHEAP recipe that you can spread over two days?!? You have come to the right place Crock Pot Chicken with vegetables one day, and Chicken Noodle soup the next!!…
1 Whole Chicken skinned
Root vegetables e.g. sweet potato, white potato and carrot etc
Skin the chicken.
Rinse off the chicken.
Peel and prepare the vegetables. Skin can be left on for a health meal which increases the fibre.
Cover the bottom of the crock pot with water.
Place the vegetables in the bottom of the crock pot and on the sides as they take longer to cook than the chicken, place the chicken on the vegetables. Add seasoning to the top! (As little or as much as desired, although it does not take much.) (Spices can also be added if you desire)
As the chicken cooks it will create chicken stock.
Set you crock pot on LOW cover and let it cook for about 6-7 hours. Or on high cook for three hours.
THAT’S IT!!! Serve with steamed green vegetables.
Keep the juices and bones from the chicken for your soup!! Extra water may be need to the left over juice from the chicken and let the bones simmer over night in the rook pot set on low or auto.
This is my game version, a rump of goat, note the lack of fat and because kit is grass or naturally fed it should be rich in Omega-3.
Cooked and ready to serve.
I was interested in seeing that the “Australian Dietary Guidelines” Below states:-
“Small quantities of these fatty acids (Omega 3) are also found in lean grass-fed red meat, poultry and some eggs.”
Game meat such as goat, Roo, venison, wild rabbit and free range chicken should be mainly grass fed. As they are naturally lean they do not suit traditional baking or BBQing. They need to cooked moist.
Here is my method.
- Marinate your meat with mixed herbs, crushed garlic and ginger for at least 20 minutes (overnight is better)
- In a slow cooker add enough water to cover the bottom.
- Add vegetables, sweet potatoes, carrots, pumpkin and other root vegetables.
- Add your game meat.
- Top with tomatoes
- Cook on high for three and half hours.
- Serve with steamed greens.
I find that this cooks the meat just beyond medium rear, it does depend on the size of the cut. I think that it is important to note that game meat may not have seen a drench gun and therefore should be cooked well.
Any leftovers can be added to a vegetable curry.
Please note I would not recommend wild pigs.
Next day Chicken Noodle Soup
The chicken stock from the crock pot
Left over Chicken
after you have allowed the broth and bones to simmer over night you can now remove the bones from the juice, discard the bones.
Cut up vegetables and add them to the broth, add extra water just to cover the vegetables. Cook on low or high until tender (about 4-5 hours depending on the crock pot setting)
Add Noodles and Chicken when vegetables are done!
DO NOT ADD NOODLES UNTIL ABOUT 5 MIN BEFORE YOU EAT (they will go soggy if you over cook them)
While this recipe uses chicken and meat can be used.
Left over’s can be used in the following ways
Used with scrambled eggs on toast.
Use your imagination
A diabetic soup tend to by chunky to avoid sugar spikes and Hypos. Soups are usually the broth from a stew which contains dissolved sugars starch fats and small particles of food which will be absorbed quickly.
It is our job as diabetics to slow this absorption through the use a fibre and large particles of food. The teeth cannot chew food as small as a blender. A diabetic soup is therefore more like a watery stew than a broth.
Chicken stock with Dashi seasoning added. Dried shiitake mushrooms, julienne daikon, carrot and spring onions and chicken tenderloins. Poach the chicken and veg in the stock, add glass noodles (Optional) and you are done. Simple and delicious.
SLOW COOKER SHREDDED CHICKEN TEX-MEX
I almost always shred onions so that the kids don’t pick them out but the dish still gets all the flavour.
- 1 whole chicken breast, skinless (about 1 kg) (I use Omega-3 chicken)
- 1 medium onion, shredded
- 2 cloves garlic, finely minced
- 1 or 2 fresh diced tomatoes
- 2 tablespoons cumin
- 1 teaspoon ginger
- 1/2 teaspoon pepper
- 1 can white beans (Fresh or dried soaked overnight.)
- 1 cup frozen corn or canned sweet corn (I use fresh cut from the cob)
Into a slow cooker set on auto, add the shredded onion, garlic, tomatoes, cumin, ginger and pepper. Stir gingerly. Slide the mixture over and add the chicken; use a ladle or big spoon to completely cover the chicken breast with sauce. Cook on high for 4-6 hours.
Turn slow cooker to low. Remove chicken and let cool enough to work with. Cut the chicken into chunks and put back into the slow cooker. Add white beans and corn. Mix and serve.
Pasta substitutes which are gluten free and for diabetics.
The author loves all kinds of pasta, but in recent years I have had to modify my diet to account for a sensitivity to gluten. As a result, I have developed some great ideas that are also helpful for diabetics looking for a pasta substitute! I have compiled my top 5 for you. Some substitutes are healthier for diabetics because they are higher in protein and/or fiber than pasta is. (The higher protein and fiber content helps with regulating blood sugar). Some of my suggestions are lower than pasta in carbohydrate and calories, allowing you to have a larger portion size!
Christina’s Easy Chicken & Rice Soup
2 cartons, low sodium, chicken broth or water
1 1/2 cups cooked, chicken breast chopped roughly (use omega 3 or free range.)
1/4 cup diced celery
1/4 cup diced onion
1/4 cup diced carrot
1/4 cup diced turnip
1/2 cup, uncooked, basmati rice
Add broth or water and all veggies into a large stock pot and heat to boiling. Boil until veggies are tender. Add chicken, rice and seasoning and let simmer for 10-15 minutes. Add ginger and pepper to taste and serve with wholegrain rolls or home made wholegrain bread.
Serves 2-3 people.
PRESSURE COOKED CHICKEN WITH HERBS AND SWEET POTATO SALAD
Pressure cooked herbed and lemony chicken and home grown sweet potato salad.
Roast chicken, skin removed, in the pressure cooker (or some would say steamed chicken) it is wonderful full of herbs like thyme, sage and celery from the garden and a lemon and garlic clove whole inserted into the bird before pressure cooking.
Plus the best kind of sweet potato salad with potatoes from the garden. – with onions, carrots, and peas.
Not really gourmet but yummy nonetheless.
- 8 oz vermicelli (bean thread) noodle
- 6 dried shitake mushrooms
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 onion, chopped
- 2 cups shredded cooked chicken meat (I used left over Omega -3 chicken meat)
- ⅛ tsp white pepper
- 4 cups water
- Chopped green onions
- Soak bean thread noodles in warm water for 15 minutes, drain and set aside.
- Soak shitake mushrooms in hot water for 20 minutes. Squeeze out the excess water. Discard the stems and thinly slice the caps. Set aside.
- Heat a pot over medium heat. Add oil and sauté garlic until golden brown. Add onions and sauté for 2 minutes or until soft. Add mushrooms and chicken meat; sauté for 2-3 minutes.
- Add white pepper and broth, bring to a boil. Add drained noodles and cook for 3 -5 minutes or until noodles are tender. Transfer to a soup bowl. Garnish with green onions and serve.
EVERYTHING IN THE FRIDGE
THAI CHICKEN IN A SLOW COOKER
Thai Chicken for dinner tonight
500g of chicken breast trimmed
1 can of corn spears
Half a medium red capsicum
1 brown onion
Handful of green beans
3-4 hours on low
CHICKEN VEGETABLE SOUP WITH KALE
- 3 cups of water
- 2 bay leaves
- 1 rib of celery, finely diced
- 2 medium carrots, finely diced
- 1 large onion, finely diced
- 2 cloves of garlic, crushed
- 2 free-range boneless, skinless chicken thighs
- 1 cup of loosely packed baby spinach
- 1 cup loosely packed basil leaves
- 1 cup loosely packed kale leaves
- 1/2 cup of lemon juice
- 1/2 cup of extra-virgin olive oil
- 1/3 cup of toasted pine nuts
- ginger and cracked pepper
- Heat a little olive oil in a pan, and sautÃ© the celery, carrot and onion until translucent. Add the garlic and toss around for another two minutes.
- Pour over the water, bay leaves and cook until vegetables are tender. Bring to the boil. Add the chicken and reduce to very low.
- Simmer for about twenty minutes until the chicken is cooked through and soft. Remove and shred with a fork. Season soup with ginger and pepper.
- Whilst the chicken is cooking, make the pesto. Start by pulsing the kale leaves, basil and pine nuts in a food processor, before whizzing in remaining ingredients. Season with ginger and pepper.
- Serve the soup with spinach leaves wilted in and spoonsful of pesto on top.