Tag Archives: clean eating

Scenes from V-Day & Crock Pot Shredded Chicken Recipe

Hi friends! The Workout Log was updated today, so head over there if you’re interested to see how I’m trying to stay active these days.

I’m sharing one of my staple recipes towards the end of this post: crock pot shredded chicken. But first, let’s rewind a bit to the weekend.

It’s no secret that Valentine’s Day is one of my favorite holidays. I am all about that chocolate, pink, and quality time with my love. This past weekend did not disappoint. Instead of captioning each individual photo, I’m just going to provide you with a vertical slideshow. Sound good?

Me and Bob

Me Courtney

G Love

homemade pizza

Barefoot Contessa casear salad

B Cuo

Sous Chef

Tired Baxie

I hope your Valentine’s Day was spent with the one(s) you love, or curled up with yourself and a good book/movie/glass of wine/full DVR.

Crockpot shredded chicken final

Each Sunday, as part of my regular meal prep, I throw three chicken breasts, some chicken broth and a couple spices into the crockpot and forget about it for six hours. What comes out is extremely tender chicken swimming in fragrant broth, ready to be shredded into pieces.

Ingredients medium size

We keep the shredded chicken in a large tupperware container and dig into it during the week as an addition to salad, in Mexican fajitas or baked into a pasta casserole. As I think about it, it’s the most versatile thing in our fridge!

Pot close up

Pot

Hand

Hand2

Hand3

Tupperware

CROCK POT SHREDDED CHICKEN

Ingredients:

  • 4 large boneless skinless chicken breasts
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 1/2 tsp oregano
  • 1/2 tsp onion powder
  • 1 cup chicken broth

Directions:

  • Line crockpot with tin foil or liner to minimize clean up.
  • Place all ingredients in your crockpot. There is no need to mix everything together; the crockpot does all the work.
  • Cook on high 3-4 hours or low 5-6 hours.
  • Shred chicken with a fork and add to tupperware container with 4 spoonfuls of remaining chicken broth mixture.

**Keeps for five days in the fridge!

Crockpot shredded chicken final

xo,

Lizzie

2 Comments

Filed under Holidays, Recipe

Clean Eating Tomato & White Bean Soup

Tomato White Bean Soup final

You guys, I spent yeeeeears feeling very ambivalent towards soup. If I ordered soup at a restaurant, I never felt like I was actually eating since there is no chewing involved. I would enjoy a small cup of the hot liquid for an appetizer, but the idea of eating a bowl for my main meal seemed very unappealing.

Enter Chicago winter. My fifth to be exact. They are long. They are dark. And they are cold.

To counteract the dreary season, I’ve started experimenting with various soup recipes. From white chicken chili to roasted cauliflower white cheddar bisque, I like to think I’ve expanded my palette in just a few short months. I am officially a soup convert! I’ve also been on a major kick of doubling recipes and freezing most of it in pre-portioned containers. Talk about convenience on a hectic weeknight.

I made this tomato & white bean soup for the first time a few weeks ago.

Tomato and White Bean Soup 2

Tomato white bean soup

I love how the tomato paste and cannellini beans give it such a hearty texture.

Tomato white bean soup pot

I try to eat pretty clean throughout the week and save my indulgences for thai takeout and candy on the weekends, so this soup is perfect for an easy weekday meal.

White Bean tomato soup with bread

CLEAN EATING TOMATO & WHITE BEAN SOUP

Serves 4

*modified from MyRecipes.com

Ingredients

  • 2 Tbsp olive oil
  • 1 onion, chopped
  • 1 rib celery, chopped
  • 2 carrots, chopped
  • 1 Tbsp tomato paste
  • 2 15-oz cans cannellini beans, drained and rinsed
  • 3 cups low-sodium chicken broth
  • Salt and pepper

1. Warm oil in a large pot over medium-high heat. Add onion, celery and carrots. Cook, stirring frequently, until vegetables have softened, about 5 minutes.

2. Stir in tomato paste and beans. Pour in broth, season with salt and pepper, increase heat to high and bring to a boil. Reduce heat to medium and simmer, stirring often, until vegetables are tender, about 10 minutes.

3. Remove soup from heat and allow to cool slightly (approximately 10 minutes). Working in batches, carefully puree soup in a blender on the “pulse” setting about 5x. It should be thick, but still a bit chunky. Return soup to pot and bring to a simmer over medium heat. Season with salt and pepper. If soup is too thick, thin with additional broth. Wait for soup to cool if freezing it.

Tomato White Bean Soup final

Enjoy!

xo,

Lizzie

4 Comments

Filed under Dinner, Healthy Meals, Recipe