Healthy & EASY Crock Pot Chicken

Wow!  My oh my has it been a LONG time since I have posted a recipe.  Too long in fact!  I have just been incredibly busy.  My priorities have been with God, my family (my sister is expecting her first child and very soon I shall be AUNTIE Candy!!!), my amazing friends, my wonderful boyfriend, my new job that I am loving, I moved, I had surgery... so much has happened!  I feel great though, I recently had my blood work done and I am indeed very healthy inside & out which makes me feel like I am on cloud 9!  It has taken a long time to feel such joy and contentment and I am just so happy to be where I am at today :)

Anyways, you're not here to read about my life.  I know you want this super easy, healthy, and of course, delicious slow cooker chicken recipe!  Just a quick background explanation about it though :)  I have always either baked or grilled my chicken breasts in preparation for meals throughout the week.  Recently, since I have been so short on time, I have begun to utilize my crock pot more and more!  And boy am I glad I did.  This is by far the most convenient way I have ever cooked my chicken breasts, so I figured I would share it with you.  It's perfect for anyone!  If you're on competition prep, you're single, married, a busy mother or father with kids, this is just GREAT!

As I've stated before in previous posts, I usually buy my chicken breasts in bulk and cook them all at once so I have protein ready to grab and go at any time.

Healthy & EASY Crock Pot Chicken

Ingredients:
- 4 lbs of Chicken Breast (You can always cook less if you don't want to make a huge batch)
- 1 to 2 cups of Low Sodium Chicken Broth (Enough to almost cover the chicken)
- Herbs & Seasonings You Like! (I usually use Mrs. Dash)

Instructions:
- Place fresh, unfrozen all natural Chicken Breasts in your crock pot.
- Season to taste.
- Pour Low Sodium Chicken Broth over the Chicken Breasts.
- Cover.
- Cook on Low for 6 hours.
- Use two forks to pull apart the Chicken Breasts.  It will practically fall apart because it is so moist and tender.

Place chicken in a covered container and use in any recipes throughout the week that call for shredded chicken!

Recipe Examples:
- Shredded chicken salad.
- Shredded chicken tacos.
- Pulled chicken sandwiches.
- BBQ pulled chicken and veggies.
- Pulled chicken pizza.
- Chicken quesadillas.
- Pulled chicken pitas.
- Shredded buffalo chicken sliders.
- Slow cooker chicken nachos.

I mean really, the list is ENDLESS!  You can make this for yourself, your spouse, kids, friends, parties, office potlucks, etc.  It's just really super easy shredded chicken!

Cinnamon & Nutmeg Spiced Plantain Slices (Paleo)

Yum, yum, yum!  Just made some delicious cinnamon & nutmeg spiced plantains!  I picked up a ripe organic plantain at this amazing whole foods store in Pembroke Pines, FL called Nutrition S'mart.  Let me just say I think I have found a new favorite grocery store!  I really love discovering new healthy supermarkets and eating a variety of fit foods.  I love bananas so I figured I'd pick up a plantain and try cooking it.  I cooked the plantain slices in a pan on the stove top using organic coconut oil.  This was one whole plantain and made 3 servings!

Cinnamon & Nutmeg Spiced

Plantain Slices (Paleo)

Ingredients:
- 1 Organic Plantain, ripe
- 1 tsp Organic Coconut Oil
- Organic Cinnamon
- Nutmeg

Instructions:
- Cut plantain into slices (I think diagonally looks pretty).
- Sprinkle cinnamon and nutmeg spices evenly over plantain slices.
- Heat coconut oil in a pan on Medium heat.
- Gently place plantain slices into pan.
- Cook for about 5 minutes on each side or until golden brown.

Easy as that! Enjoy the sweet taste of plantains :)

Nutritional Facts About Plantains

100 g plantain consists of 122 calories.

It contains 2.3 g of dietary fiber per 100 g. Adequate amount of dietary-fiber in the food helps normal bowel movements, thereby reducing constipation problems.

Fresh plátanos have more vitamin C than bananas. 100 g provide 18.4 mg or 31% of daily required levels of this vitamin. Consumption of foods rich in vitamin-C helps the body develop resistance against infectious agents and scavenge harmful oxygen-free radicals.

Plantains have more vitamin A than bananas. In addition to being a powerful antioxidant, vitamin A plays a vital role in the visual cycle, maintaining healthy mucus membranes, and enhancing skin complexion.

As in bananas, they too are rich sources of B-complex vitamins, particularly high in vitamin-B6 (pyridoxine). Pyridoxine is an important B-complex vitamin that has a beneficial role in the treatment of neuritis, anemia, and to decrease homocystine (one of the causative factors for coronary artery disease (CHD) and stroke episodes) levels in the body. In addition, the fruit contains moderate levels of folates, niacin, riboflavin and thiamin.

They also provide adequate levels of minerals such as iron, magnesium, and phosphorous. Magnesium is essential for bone strengthening and has a cardiac-protective role as well.

Fresh plantains have more potassium than bananas. 100 g fruit provides 499 mg of potassium (358 mg per 100 g for bananas). Potassium is an important component of cell and body fluids that helps control heart rate and blood pressure, countering negative effects of sodium.

Paleo Vegetarian Quiche

This is a great quick and easy quiche recipe for anyone living a fit and healthy lifestyle!  Perfect for my paleo or vegetarian fitties!  Packed with protein from free range eggs, fresh vegetables, and herbs; this healthy and delicious quiche is sure to please the whole family.  Or... you may want to save the leftovers for yourself ;)

Paleo Vegetarian Quiche

Serves 6

Ingredients:

- 10 Free Range Whole Eggs (can sub half for egg whites)

- 1 Zucchini, shredded

- 1 cup Carrots, diced

- 2 handfuls of Organic Baby Spinach

- 1/8 cup Unsweetened Vanilla Almond Milk

- Savory, Thyme, Basil, Lavender, Fennel, Cilantro, Sage, and Black Pepper

*I basically threw in whatever herbs/spices I had in the pantry without measuring!*

Note: You can incorporate any vegetables you like with this recipe!  These veggies are what I had on hand but you can add what fits into your diet and macros.  When it comes to vegetables, I always think the more the merrier :)

Instructions:

- Preheat oven to 375F.

- Spray a 9x13 inch glass baking dish with non-stick cooking spray.

- Combine all ingredients in a large mixing bowl and pour mixture into baking dish.

- Bake for 40-45 minutes or until edges are golden brown.

- Let cool for 15 minutes.

- Cut, serve, and enjoy!

Nutritional Info Per Serving

(for half egg whites)

98 calories, 4g fat, 149g sodium, 177mg potassium,

4.4g carbohydrates (1.3g fiber, 1g sugar), 10g protein