Crustless Chicken Pot Pie

Tina Thomas

A big thanks to Tina for this one! This really hits the spot!

Small onion, chopped
2-3 lbs. boneless chicken breasts
Minced Garlic (optional)
Bag of frozen vegetables (broccoli, cauliflower, carrots--or any combination you enjoy)
Red Potatoes
Seasoning: salt, pepper, garlic salt, red pepper flakes (optional)
1 can Coconut milk or equivalent amount of unsweetened almond milk

Grease the bottom of your crockpot with olive oil or avocado oil.  Add all the ingredients except the coconut milk and cook on low for 6-7 hours.

After 6-7 hours, add the can of coconut milk and cook for another hour.

Shred the chicken and enjoy!

Chicken, Mushroom & Potato Tear Apart Meal - Crockpot

Simmie Sinow

So What Is a Tear Apart Meal Anyway?

A Tear Apart meal is one that is cooked/baked/made all together but which can be torn apart and made into several different types of other meals.  Tear Apart meals do not always stay together as a unit for future meals.  i.e., in this case, only using the chicken and not the mushrooms or potatoes, or the chicken and mushrooms and not the potatoes, etc. in the future.

In the photo above, I cooked in a crockpot the following:
12 chicken thighs (skinless, boneless--but it doesn't really matter about the skin and bone)
1 large package of mushrooms
A smattering of small potatoes (the size I use, 3 fit in the palm of my hand)--I used about 6 or 7
28 oz can marinara sauce (I use Trader Joe's brand and added some vegetable stock to it)
14 oz can marinara sauce (you may or may not need this--this is to assure all items are covered)

Place just enough marinara sauce on the bottom of your crockpot to cover the bottom.

Put half of your chicken thighs on the bottom of the crockpot, followed by a little more marinara sauce on top, then the potatoes.

The final (top) layer should be the rest of the chicken thighs, and enough marinara sauce to completely cover them.

Set the crockpot on HIGH for 2 hours, then on LOW for about another 2 hours. After the 2 hours on low, dump your mushrooms on top and push down so they are soaking up the marinara sauce; if need be, add more marinara sauce, cover and cook for 1 more hour.

What Other Meals Can Be Made From This?

Just for some ideas:

• Spaghetti squash with the leftover marinara and cut up chicken
• Zoodles with the leftover marinara, cut up chicken, mushrooms, and potatoes on the side

Spicy or Sweet Chicken & Veggie Bake

Simmie Sinow

This is a super easy dish to make, and very yummy!

Layer a full layer of each of the following in a baking dish (from the bottom up):

• Pace Picante Salsa (you can also use regular salsa or marinara for a sweeter slant)
• Sliced mushrooms
• Baby Spinach -- you can leave it whole or chop it up
• Chicken thighs
• More Pace Picante Salsa or marinara

Place in a 350 degree oven for 30-35 minutes.

Italian Baked Chicken

Lori Evans

Number of Servings 4

4 boneless chicken breasts (or equivalent chicken thighs)
3/4 tsp. Italian seasoning
1/2 tsp. garlic powder
1/4 tsp. black pepper
1/4 tsp. salt
14 1/2 oz can Italian stewed tomatoes
2 tbsp. tomato paste
1 med. zucchini, halved lengthwise and sliced
2 cups mushrooms
1 med. onion, cut into wedges

In a small bowl mix together the Italian seasoning, garlic, salt and pepper. Rub on both sides of the chicken.

Coat a skillet with Pam or a little olive oil, add chicken and cook until chicken is browned.

In a large bowl, mix together tomatoes and tomato paste, add zucchini, mushrooms and onion.

After the chicken is browned, place it into a baking dish, spread the vegetable mixture around the chicken.

Cover with aluminum foil and bake at 350 for 30 minutes.

Chili Garlic Chicken

Jennifer Agnew Borruso

This is an eyeball or to taste recipe for most of the ingredients.

Chicken, cut into cubes
1 Tbsp olive oil
Salt to taste
Pepper to taste
Ground ginger
Garlic powder
Crushed Red Pepper

Green beans

Onion, sliced

Salt

Pepper

Ginger

Garlic

Broccoli Slaw

Heat pan to med-high heat, combine chicken, olive oil, salt, pepper, ginger, garlic powder, and red pepper

until done; remove from pan.

In the same pan as chicken, cook the green beans and onion.

Add salt, pepper, ginger to taste; when onions are just soft, add the fresh garlic and broccoli slaw.

Add coconut aminos and some balsamic vinegar to taste. When veggies are cooked push to one side of pan and add chicken back into the pan.

Coat chicken with Chili sauce and you are done.

Meatza Pizza

Recipe Author: Marita Spencer-Metivier

1 lb ground beef, turkey, or chicken
Spices of your choice (salt, pepper, garlic, oregano, italian seasoning)
2 eggs
Pizza sauce
Veggies of your choice
Additional meats

Brown the ground beef in a skillet and let cool. When browning, add your choice of spices such as salt, pepper, garlic powder, oregano, italian seasoning, etc.  Once cooled, mix with the eggs.

Pack the mixture down tight into a casserole dish/pizza pan/ baking pan to about the thickness of a pizza crust. Then layer on top red sauce, veggies, addiitonal meats (if you want).

Bake in 350 degree oven until done.

Spinach Stuffed Chicken Breasts

Recipe Author: Simmie Sinow


One of my absolute favorites!

4 chicken breasts (4 ounces each), skinned and boned
1 10-ounce bag of fresh spinach
1/4 cup water
1/4 teaspoon salt
1/2 teaspoon ground pepper
2 cloves garlic, minced
2 Tbsp dried tomato bits
2 Tbsp pine nuts, toasted (or slivered almonds)
1/2 tsp dried basil, divided
1/3 cup grape juice
Non-stick spray

Place chicken breast halves between two sheets of heavy duty plastic wrap and flatten to 1/4" thickness using a meat mallet or rolling pin.  Set aside.

Trim and chop spinach; place in a large, nonstick skillet over medium-high heat.  Add water and the next 3 ingredients listed, then bring to a boil.

Cook 7 minutes or until spinach wilts, stirring constantly. Remove from heat and stir in tomato bits, pine nuts and half of the basil.

Divide spinach mixture evenly among chicken breast halves, spooning the mixture on the center of each half.  Roll chicken up lengthwise, tucking ends under and secure chicken with wooden toothpicks.

Coat skillet with cooking spray and place over medium heat until hot. Add chicken and cook 2 minutes on each side or until browned.  Add the grape juice and remaining basil and bring to a boil.

Cover, reduce heat, and simmer 20 minutes or until the chicken is done. Transfer chicken to a serving platter and remove wooden toothpicks.  Spoon pan drippings over chicken.

Note: The grape juice is allowed in this instance since most of it will burn off, and also because it is not being consumed as a drink.

Chicken Shepherd's Pie

Recipe Author: Becki Rios

1 head cauliflower, boiled
Pepper to taste
Minced Garlic to taste
Olive Oil
Unsweetened almond milk
Veggies: chopped asparagus, broccoli, carrots, celery, cabbage
Chicken (2-3 breasts)

Boil the cauliflower and when done put in a food processor and add some pepper, minced garlic, olive oil, unsweetened almond milk and then blend.

Steam the vegetables and when they are done, add the chicken and put Mashers on top.

Cook at 350 until the top browns a little bit.

Note:
While this photo shows corn inside, do not use corn as one of your vegetables.  This was made and the photo taken pre-Paleo days!

Stewy Chicken Vegetable Soup

Recipe Author: Simmie Sinow

4 baked chicken breasts, diced into small chunks
3 cups cabbage, chopped
2 large carrots, chopped
2 yellow onions, chopped
1 15-oz.  can crushed tomatoes
2 cans sliced mushrooms
2 diced (but not really small pieces) bell pepper
1 14-oz. can chicken broth or homemade broth
6-8 ounces water
Salt and pepper to taste



Place the chicken broth, water, crushed tomatoes, and chicken in a pot, bring to boiling.  Reduce heat very slightly and continue cooking for about 10 minutes.

Add the remaining ingredients and simmer until the vegetables are soft.

Enjoy this soup for lunch or dinner or snacks!

Makes 6 hearty servings.

Notes:
I put the raw chicken in the soup pot after the first set of ingredients mentioned above has come to a boiling point.  The cooking at high temperature cooks off any bacteria, but you can also bake the chicken first and add it in with the mixture in the pot during the last 10 minutes of cooking.

This is great to keep on hand for snacks, or for a lunch to quickly heat up (or obviously, for dinner as well!).

Tangy Crockpot Chicken

Recipe Adaptation by Simmie Sinow

1/2 cup no sugar added BBQ sauce (or homemade BBQ sauce)
1/2 cup Italian Salad Dressing (see recipe for homemade below)
1 1/2 lbs boneless, skinless chicken breast

Mix the BBQ sauce and dressing together and pour over the chicken in your crockpot.  Slow cook for about 5-6 hours on low.

Homemade Italian Dressing:
1 cup olive oil
Scant 1/4 cup red wine vinegar
1/2 tsp onion powder
1 tsp granulated garlic
1/2 Tbsp dry mustard
1/2 tsp italian seasoning

Thanks to Eat At Home Cooks' website for inspiring this adaptation!

Super Stewy Chicken Vegetable Soup

Recipe Author: Simmie Sinow

This is a family recipe passed down from my great grandmother to my grandmother, 

to my mother--and finally to me.  Each time I make it, I change something else!!! 

Great Gram used to make it in a soup pot on the stovetop, but mom and I 

always liked making this in a crockpot.

Combine the following in a large crockpot:
28 oz can crushed tomatoes
4 cups chopped (small) cabbage (I got the shredded and diced the heck out of it)
1/2 of a 12 oz pkg broccoli slaw, chopped
4  7-oz cans of mushrooms, liquid included
4 carrots, cut up
1 large sweet onion, diced, then run through your food processor (I have a Ninja)
2 large bell peppers, diced (I use orange)
4 cups vegetable or chicken broth

I use the oregano/basil crushed tomatoes, so taste the broth before adding too many other spices! I use an all-purpose spice like Cavender's Greek Seasoning (which I make at home instead of buying due to added sugar in the store-bought version) or some other italian seasonings.

Cook on high in your crockpot for about 2 hours before adding the chicken -- the carrots need that amount of time to soften up.

Then add:
3 chicken breasts, diced (I do not cook them before putting them in the soup--no need to)

Once the carrots have started to soften, add the chopped/diced chicken and cook on medium or low for another 1 1/2 to 2 hours.

This soup is REALLY thick, so for those of you that enjoy stewy soups, this one's for you!!!

I was going to add diced celery and some eggplant, but well, I ran out of room.  This would be a good vegetable soup without the chicken, for snacks and such as well.

The recipe I've used for a long time calls for 14 oz of broth and 2 cups of water, but with vegetable stock, it's not as strong, so I just used 4 cups of vegetable broth and no water.

For Vegetarians: Just omit the chicken and make sure to use vegetable stock. You can also put some cubed tofu into it for some protein.

This soup freezes really well and this recipe makes a lot.  It makes approximately 16 to 20 1-cup servings.