As the name of my blog indicates, I spend a lot of time thinking about home. Of course, my Heavenly Home is the one that is eternal, so that’s where I need to lay up my treasures, and that’s the one I’m striving for. But in the meantime, I have been given this tiny piece of the here-and-now—this nearly six-acre tract of land, this farmhouse, this domain—in which to serve Him. And, though this is in the earthly realm, I want the things that happen here to be investments in the Heavenly realm.


Tuesday, March 11, 2014

Slow Cooker Tuesday ~ Week 10 {Italian Chicken}


Sometimes, you need a recipe that can be adapted to meet dietary needs.

You see, our Kati is on a strictly non-fat diet as she awaits her gallbladder surgery. I am trying to cook foods that she can eat, but that the rest of the family wants to eat too! This week, I pulled another recipe from those that my friend Jill shared with me, and it was a perfect fit. 

Photo by Bekah


I made the recipe as directed...almost! I used chicken tenders instead of the breasts, as they are even lower in fat. Also, I did not include the Parmesan cheese when I assembled the ingredients in the slow cooker. Instead, we passed the Parmesan at the table for those who wanted to (or who could choose to) add it. Served with Barilla Plus® Thin Spaghetti and a green salad, it met all the requirements for nutrition, flavor, and visual appeal.

(If I make it again, I will do as Jill had suggested and double the sauce ingredients!)





Ingredients:
2 pounds chicken breasts (frozen is fine)
1 package dry Italian spaghetti sauce mix
14.5-ounce can regular or Italian stewed tomatoes or dice tomatoes

8-ounce can tomato sauce
1 teaspoon oregano
Parmesan cheese

 
Directions:
  1. Place chicken in crock pot; sprinkle with dry spaghetti sauce mix and oregano.
  2. Add tomatoes and tomato sauce. Sprinkle generously with Parmesan cheese.
  3. Cover and cook on LOW for 7 to 9 hours, or on HIGH for 3 1/2 to 4 hours. 
  4. Serve with pasta and top with shredded mozzarella and/or Parmesan cheese. 

NOTE: If you like lots of sauce, double the sauce ingredients. 



Do you tweak recipes to suit individual dietary needs? 






Looking for a recipe from another week?
Week 2: Mexican Chicken
Week 3: Beef Ragu
Week 5: Cashew Chicken
Week 7: Crock Pot Chili


5 comments:

  1. I used to stick to the recipe for the first try and then would fiddle with it if we didn't find it to our taste. But now that we follow a much more restrictive diet I like experimenting to get close approximations of our favorite foods.

    ReplyDelete
  2. YUM! That looks tasty and I love that there are not many ingredients. I also really like your lamb on your header. It's so sweet!

    ReplyDelete
  3. Looks good! I don't tweak recipes much. But I try to accommodate when needed, such as a baked potato when we're having mashed potatoes. Do you have a good lasagna style Mexican dish? Just asking coz you have so many good recipes!

    ReplyDelete
  4. Wow, another one I could use for a church meal!

    It looks and sounds really good, and easy which is a plus!

    Deanna

    ReplyDelete
  5. Sounds yummy. Hope that there was a good report on a surgery date today.

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...