Grocery Bag

Whole, free-range chicken was on sale this week at our grocery store!  The deal was too good to pass up, so I have a chicken cooking in our crockpot this morning.  Crockpot chicken is a great, energy efficient (and low cost!) way of cooking a whole chicken.  I cook mine 8-10 hours on low, or 5 hours on high, until the internal temperature reaches 180 degrees.  The meat comes out wonderfully moist and practically falls off the bone.  After removing the meat, it's time to make broth!  I put all the left over parts back in the crockpot, cover them with water (10-12 cups), cook on low for 10-12 hours, and voila! homemade organic chicken broth.  I'll use broth and chicken in these recipes this week and stash the rest in the freezer.

Day One

Coconut Curry Shrimp from Everyday with Rachael Ray

with basmati rice and sliced peaches

The chicken is cooking today to be ready for tomorrow.

This recipe will be quick and delicious tonight.  I'll throw some bell peppers in too.

Photo and recipe from RachaelRayMag.com

Day Two

Chicken, red grape and pesto pizza from Cooking Light

with spinach salad

I know what you're thinking, but this pizza is awesome.  

Photo and recipe from MyRecipes.com

Day Three

Bourbon chicken 

with basmati rice and apples

This is a family favorite, way better than takeout.

Use broth rather than water to make a more flavorful rice, and save some for the frittata later this week!

Photo and recipe by Queen B

Day Four

Black lentils from The Indian Slowcooker

with homemade naan and yogurt

This is a hearty lentil recipe from one of my favorite cookbooks.

Photo and recipe from Indian as Apple Pie

Day Five

Lemon chicken frittata from Everyday with Rachael Ray

with lime & peanut coleslaw from 101 Cookbooks

In the frittata, I'll use rice left over from earlier this week.

Photo and recipe from RachaelRayMag.com

Photo and recipe from 101cookbooks.com

Blessings on your kitchen this week!