Quick prep chicken in the crock pot

Seriously... Chicken in the crock pot is so quick and easy! 

I either stuff with garlic (like I did tonight), cut lemons, or cook with a good BBQ sauce.... 6 hours later dinner is ready! When I cook in the crock pot it almost feels like someone else made dinner for me... I love that feeling!

The trick is remembering, and finding the time, to start it 6 hours prior to dinner time. I write myself a huge note in sharpie marker and tape it to the microwave... Post 40 years old I seem to have resorted to doing this all around the house for just about everything... is that a problem? ;) 

I splurged and got an organic chicken... 

I buy organic as much as I can with the priority being on chicken and beef.

I use at least an entire clove of garlic. 

Remove skin by pressing (and slightly crushing) on the clove with the flat part of the knife 

and the skin easily peels right off. No need to cut into smaller pieces.

Put all of the garlic inside the chicken. 

When it is done cooking it becomes soft and mild.

I serve a few pieces on each plate with the chicken... "it taste just like butta"!

Rub down the chicken with olive oil, sprinkle Kosher salt and pepper on both sides

and place in the crock pot breast side down.

Cook on low for 6 hours.

THAT'S IT!

Because the chicken was all taken care of,  in the evening I felt like I had time to make 

zucchini slices in a fry pan (actually needed 2 fry pans)

I looked at the spice rack and decided that I would try 

Parmesan Pesto and Black pepper to season.

It turned out to be delicious!

I try different things for this... sometimes just salt and pepper or Mrs. Dash has a nice flavor.

I heated up olive oil and carefully placed the zucchini slices and sprinkled with the seasoning,

then turned over with a fork to cook on medium. 

When that side is done, turn again and cook until golden brown.

What to do for another side dish.... I know Quinoa the Superfood to the rescue!

Quinoa cooks in 15 minutes. Follow the package directions.

I added butter substitute, 1/4 teaspoon of salt and 1/2 teaspoon of pepper.

Chicken done!

Zucchini done!

Quinoa done!

Yummy!

Fried fish with super secret breading

Shhhhh.... no one will know how healthy it is!

I think the hardest part of cooking is the meal planning and shopping. I have a difficult time planning several meals ahead and then end up having to go to the grocery almost every day... a waste of time and energy, not to mention gas!

I have to admit that I was planning on cooking chicken in the crock pot tonight. I actually DID plan ahead and even had everything I needed in the fridge! But work and life got in the way and I didn't get the chicken in the crock pot 8 hours prior to dinner and once that window of opportunity is gone.. it's gone! So plan "B" is fish because it cooks quickly (yes, I had to go back to the store for it), steamed broccoli, and a loaf of crusty multi grain bread.

So with a fresh attitude I turn my attention to fried fish because it is quick and easy to prepare, the kids like it and it makes me happy when I think of the healthy items I am sneaking into the breading... and my family is none the wiser ;)

The Shopping List:

4 Tilapia Fillets (or other mild white fish)

1/2 cup Panko whole wheat bread crumbs

1/4 cup Oatmeal

1 Tablespoon Pecan Meal

1 Tablespoon Flax seeds

2 Tablespoons Parmesan cheese

1/8 teaspoon Pepper

1/4 teaspoon Salt

1 Egg or eggbeaters

1 Broccoli head

The Super Secret Breading

Here are the super healthy secret ingredients for the breading:

1/2 cup Panko whole wheat bread crumbs

1/4 cup oatmeal

1 Tablespoon Pecan Meal

1 Tablespoon flax seeds

3 Tablespoons Parmesan cheese

1/4 teaspoon Pepper

1/8 teaspoon salt

I use my coffee grinder to finely grind the oatmeal and flax seeds, 

and sometimes even the Panko if your not in the mood for it to be so chunky.

Carefully avoiding the blade, clean out any old coffee grinds with a damp paper towel.

Grind one ingredient at a time... it only takes a few seconds each.

Mix all the breading ingredients together on a plate.

Meanwhile, pour olive oil in pan and heat on medium.

I coat the bottom of the pan with oil, but in a non-stick you can go with a little less if desired.

I need 2 pans to fit all four pieces.

Dip and thoroughly coat the fish fillets in the egg.... 

Beat 1 egg well in a shallow bowl.

then in the breading on both sides....

and into the pan they go!

Cook on medium-high heat for 7-10 minutes on each side

or until the breading becomes a golden brown crust.

Greek Style Broccoli
This is how my husbands Greek Grandmother, Yia-Yia,
traditionally dresses the broccoli
with fresh lemon juice and olive oil.

Delicious, healthy and oh so easy!

rinse and cut up the broccoli into manageable pieces.

I use my steamer to cook the broccoli, better than loosing all the nutrients in boiling water.

Steam for 15 minutes.

put broccoli in a bowl and toss with juice from 1/2 of the lemon,

and drizzle olive oil throughout

I served with a loaf of crusty multi grain bread, butter and my favorite butter substitute.

(check out my awesome Turtle butter knife... a gift from a friend!)

I put a wedge of lemon on each plate to be squeezed onto the fish if desired.

Having to change the dinner menu plans at the last minute, 

I started out the night a little flustered, but dinner turned out great and everyone enjoyed it!

Get someone else to cook it!

I have found the easiest and quickest way to cook dinner is to get someone else to cook it! ;)

In our house that means buying a piece of pork, beef or chicken for my husband to grill. He is very content in his grilling area (think outdoor man cave), and he has become very good at all kinds of marinating and grilling. We even call him the "Grill Master" (flattery will get you everywhere).

The Pork Loin

- He trims off any excess fat, puts the loins in a quart size baggie and pours in the marinade and lets it marinate in the fridge for a minimum of an hour to overnight (which he says is ideal).

Sometimes he will make something from scratch, but tonight he is using Mojo by Bahia brand - one of his favorites. Choose whatever marinade you like.

-He sears the pork on both sides on high heat, then moves the pork to the side for indirect cooking on medium to low heat and cooks for an hour. This makes the pork loin very tender and juicy.

-serve on a cutting board, slice thinly on a slight diagonal for the most tender pork.

 (check out his new bamboo cutting board he got for Christmas from his lovely wife)

Black Bean  & Corn Salad

I decided I would make a cold black bean salad to go with the pork. Inspired by the Mojo marinate, I am going with Cuban flavors.

I gathered my ingredients:
- 1 can of black beans
- 1 can of corn
- 1/2 red pepper
- 1/2 green pepper
- 1 avocado
- 1 tomato
- 1 lime
- olive oil
- balsamic vinegar
- cilantro

Open the black beans and corn, empty into a colendar and rinse

Chop up 1/2 each of the red and green peppers, the whole avocado and tomato.

Squeeze the juice from one lime.

Take the leaves off of approximately 30 sprigs of cilantro and chop.

Put everything into a bowl.

I like clear glass because the mix of colors in this salad are so nice.

For the dressing: use 1/2 cup of olive oil, 1/8 cup of balsamic vinegar, 

1 tablespoon of honey (or any sweetener, you like - it cuts the tartness of the vinegar), 

1/2 teaspoon of garlic powder, and 1/4 teaspoon of salt. Slowly add more vinegar to taste if you think it needs more, but be careful balsamic vinegar can get overwhelming quickly.

 If that happens just add more oil and honey.

Pour  dressing into bowl and toss. Let sit for about 15 minutes to 1/2 hour to let the flavors blend.

The meal got 3 thumbs up. The kids thought the bean salad tasted like a salsa and were craving tortilla chips to dip into it... great idea for next time!

Sharing the meal planning and cooking duties keeps any one person from feeling overwhelmed by the process and makes cooking more enjoyable. With busy schedules, it doesn't always work out — weekends seem the best time for us. I have yet to get the kids involved as much as I would like. They always act like they are too busy with homework when the topic comes up! We have a policy that whoever cooks doesn't have to clean up.... you would think that would be enough motivation to help cook! Right? 

Quinoa - The Superfood!

My very good friend (we will call her "Mary") asked me how to use Quinoa (pronounced "KEEN-wah"). 

I am very excited about her question, because I LOVE the superfood Quinoa. Why is it a superfood you ask? Well... not only does it cook very quickly (about 15 minutes),  it is packed with protein and nutrients, including all eight essential amino acids - which makes it a total protein (unlike rice or grains). It is not a grain but rather a seed, so it is Gluten-Free too. Studies are continuing on the anti-inflamatory and antioxidant health benefits it provides. See why it's a "superfood"? Google Quinoa and you will be amazed!

Fun-Facts about Quinoa....
Eat one cup of quinoa (a single serving size), and you’ll consume:

• 220 calories (70 percent carbs, 15 percent fat, 15 percent protein)

• 40 grams of carbohydrates (13 percent daily value)

• 8 grams of protein (16 percent of daily value)

• 3.5 grams of fat (5 percent daily value with no saturated fat)

• A glycemic load (blood sugar spike) of only 18 out of 250

• 5 grams of fiber (20 percent of daily value)

• 20 percent of daily value of folate (various forms of Vitamin B)

• 30 percent of magnesium daily value (beneficial for people with migraine headaches); 28 percent daily value of phosphorous; iron (15 percent); copper (18 percent); and manganese (almost 60 percent)

By itself, it has a bland flavor. I often substitute it for rice and just flavor with butter (or your favorite butter substitute), salt and pepper. Or cook in broth instead of water, and add a few spices to taste.

Here are two recipes that turn Quinoa into a complete meal or a very substantial side dish.

Garlic Chicken Stir Fry (from the back of the Quinoa box at Trader Joe's)

1 cup Quinoa

2 cups chicken broth (prepare Quinoa with broth instead of water)

1 1/2 punds of boneless Chicken breast, cut into strips

4 Tablespoons of Olive oil

1 small onion

1 red pepper

5 cloves of garlic, thinly sliced

20 leaves of fresh sweet basil, julienne

Grated Parmesan Cheese

Salt and Pepper to taste

Prepare Quinoa according to package directions, but with chicken broth instead of water. Cut chicken into one-inch pieces and saute on high heat with olive oil until golden brown. Add onions and peppers, saute until limp; add garlic and saute for 2 more minutes; season with salt and pepper.

Remove pan from heat and add basil and quinoa. Toss until basil wilts; garnish with parmesan cheese. 

Serves 4

Edamame and Quinoa Salad Supreme!  from Mom 
(this is a seriously yummy dish that can also be used for entertaining - it yields a large bowl full of goodness. FYI.... Edamame is another superfood, more on that another time)

1 cup red dried quinoa (you can use white, but the red looks MUCH prettier and more appetizing in this recipe)

2 cups water: Bring to boil, add quinoa and simmer approximately 15 minutes.

Make dressing: 

6T oil; 

2-3T balsamic vinegar;

2T Honey; 

1T lime juice; 

1/2 tsp. salt;  

2 garlic minced

Couple slices of sweet onion chopped fine

3 large Basil leaves chopped (or 8 normal size leaves).

1 frozen pack Edamame, thawed

Toss gently

It can be stored in the fridge for several days

My Life as a Turtle started in 1993 when I married Jesse Turtle and I too became a Turtle. We soon had Turtle children and, contrary to popular belief that Turtles move slowly, life became very fast paced. Over the years we have developed a healthy eating lifestyle that is practical, economical and tasty. Here I will share my recipes, tips, and inspirations on how I've learned to easily cook healthy meals.