Food, Surviving Chaos

Summer Series: Citrus Shrimp Salad

This recipe is a perfect start to The Traveller’s Wife Recipes: Summer Series! With light and airy spring time notes, citrus shrimp salad can be made in as little as 30 minutes. Enjoy!

Ingredients

  • 3 pounds medium shrimp, peeled and de-veined (about 40) plus pan searing ingredients
    • 1 tablespoon olive oil
    • 1/2 cup lemon juice
    • 5 garlic cloves
    • 1 tablespoon finely chopped red onion
    • 1 tablespoon chopped fresh parsley
    • black pepper and salt
  • 8 cups of greens (arugula, spinach or spring mix)
  • Lemon flavored extra virgin olive oil
  • 1/2 cup lemon juice
  • 1 avocado
  • 1 shallot, minced
  • 4 ounces sliced almonds (optional)
  • Salt and black pepper

Let’s Make It!

  1. In medium bowl mix olive oil, lemon juice, garlic, onion, 2 teaspoons parsley. Pour the mixture into large skillet over medium heat. Simmer and cook until reduced by half (about 5-8 minutes).
  2. Add shrimp, salt and pepper cover and cook until shrimp turn pink (about 5 minutes).
  3. In large bowl toss shrimp and greens together.
  4. Lightly drizzle with olive oil and lemon juice. Lightly toss to coat.
  5. Add avocado and almond slices to coat. Enjoy!!!

Surviving Chaos

  1. Pre-make Shrimp: Make shrimp the day before and just reheat when ready to eat.
  2. Onion: Substitute green onion for red onion.
  3. Pasta: If you have extra shrimp, mix it with linguine or angel hair pasta for another quick weeknight dinner.

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Food, Surviving Chaos

Slow Cooker Lemon Garlic Chicken

Lemon Garlic Chicken

Slow cooker lemon garlic chicken works not matter the season and is a super easy recipe to make. Its easy to customize and you can make a little or a lot. Add some rice or pasta and you’ve got a weeknight meal the whole family will love. Enjoy!!

Ingredients

  • 2 Lbs skinless boneless chicken breast
  • 2 cloves of garlic
  • 1 tsp dried Oregano
  • 1 tsp fresh Parsley
  • 1/4 tsp ground black pepper
  • 1/2 tsp salt
  • 2 tsp butter
  • 1/4 cup water
  • 1 tsp Chicken bouillon granules
  • 3 tsp lemon juice

Let’s Make It!

  1. In a bowl mix oregano, salt and pepper then rub mixture all over chicken.
  2. Melt butter in skillet over medium heat and brown chicken for 3-5 minutes on each side.
  3. Place chicken in slow cooker.
  4. In the same skillet, mix the water, lemon juice, garlic and bouillon and bring mixture to a boil. Pour over chicken in slow cooker.
  5. Cover and cook on HIGH for 3 hours or LOW for 5 hours. Add parsley to slow cooker 15 to 30 minutes before the end of the cook time.

Surviving Chaos

  • Chicken Broth: Substitute chicken broth for the water to enhance the flavor.
  • Slow Cooker Liner: Use a slow cooker liner for easy clean up.
  • Cornstarch: Use cornstarch to thicken the sauce
  • Leftovers: Leftovers last 2-3 days in the refrigerator, perfect for quick weeknight dinners.

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Food, Surviving Chaos

BBQ Pulled Chicken Sandwich

BBQ Pulled Chicken Sandwich

Here’s a fresh take on pulled pork sandwich….pulled chicken! This recipe is to make and doesn’t take all day to cook in your Crock-pot. With leaner cuts of meat, this meal is healthier and lighter that your traditional pulled BBQ sandwich. And its freezer friendly which helps for late weeknight dinners after all the kids activities.

Ingredients

  • 2 lbs boneless, skinless chicken thighs
  • 1 lb boneless, skinless chicken breasts
  • 1 1/2 cups BBQ sauce
  • 2 tsp paprika
  • 2 tsp chili powder
  • 1/4 tsp cayenne pepper
  • Salt and pepper to taste

Let’s Make It

  1. Mix together paprika, chili powder, cayenne pepper, salt and pepper in a small bowl.
  2. Rub spice mixture all over chicken pieces
  3. Put chicken in slow cooker
  4. Pour 1/2 cup BBQ sauce over chicken and toss to coat.
  5. Cover and cook on LOW for 5 hours
  6. At the end of 5 hours, change slow cooker to warm setting and remove chicken and place in bowl.
  7. Leave liquid in slow cooker but remove any fat on top of liquid.
  8. Allow chicken to cool and then shred chicken.
  9. Heat remaining cup of BBQ sauce in small saucepan on the stove over medium-low heat.
  10. Pour hot BBQ sauce over chicken in bowl then toss.
  11. Transfer chicken mixture into warm slow cooker
  12. Serve chicken on whole wheat buns

Surviving Chaos

  • Freeze: Make extra or freeze left overs for quick and easy weeknight dinners
    • Frozen chicken last up to 2 months in the freeze
    • Thaw chicken in refrigerator
  • Toppings: Add onions, lettuce or cheese to you BBQ pulled chicken sandwich
  • More Meals: Use leftover chicken in quesadillas, soups, salads, etc.

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Food, Surviving Chaos

Slow Cooker Taco Soup

Taco Soup

Tuesdays are for tacos or so the saying goes. But how about a twist….Taco Soup! If your looking to change up your Tuesday dinner routine, put some soup on!!! This slow cooker recipe is a perfect addition to your fall or winter Taco Tuesdays; the longer it cooks, the deeper the flavor. And don’t forget to pair it with some avocado and tortilla strips. Buen Provecho!!

Ingredients

  • 1 lb boneless skinless chicken breast
  • 1 diced onion
  • 2 garlic cloves, minced
  • 14.5 oz canned low sodium pinto beans, drained
  • 14.5 oz canned low sodium black beans, drained
  • 14.5 oz canned diced tomatoes with green chilies
  • 14.5 oz canned corn, drained
  • 2 cups fat free low sodium chicken broth
  • 1.25 oz taco seasoning

Let’s Make It!

  • Add all ingredients to Crock-Pot
  • Cook on LOW 4 hours (up to 8 is fine)
    • The longer the soup cooks, the deeper the flavor
  • Remove chicken and shred/chop
  • Return chicken to soup. Enjoy!!!

Surviving Chaos

  • Vegetarian option: Leave the meat out entirely and add more of you favorite beans.
  • Don’t forget to freeze: This soup freezes really well for up to 2 months.
    • Freeze in small portions for quick and easy lunches.
  • Customize it: Switch out the chicken for ground beef or ground turkey.
    • Be sure to brown the ground beef or turkey first.
Food, Surviving Chaos

Slow Cooker Crock-Pot Chicken

Looking for a meal that can feed the family all week but only takes a day to cook? Check out this Crock-Pot recipe for a whole chicken. Yes, you can put a whole chicken in the Crock-Pot!!! This meal really comes in handy when I know we have a busy week of gymnastics, piano, work events, etc coming up. Make it on Sunday and you can use the leftover chicken for lunches or dinner the rest of the week. With all my recipes, this one is easy to customize, healthy and only takes a couple of ingredients. Bon Appetit!!

Ingredients

  • 4-5 pounds whole chicken
  • 6 stalks of celery, cut in half
  • 2 carrots cut in 1 inch pieces
  • 8 ounces of red potatoes cut into 1 inch pieces
  • 5 garlic cloves peeled and smashed
  • 4 sprigs of fresh rosemary
  • 1 teaspoon of fresh thyme, chopped
  • 2 teaspoons of kosher salt
  • 1 1/2 teaspoons of paprika
  • 1/2 teaspoon black pepper
  • 4 teaspoons of olive oil

Let’s Make it!

  1. Arrange celery, carrots, garlic, rosemary and thyme into a 6 quart slow cooker bowl. The chicken will rest on top of the vegetables.
  2. Combine salt, paprika, black pepper, and olive oil in a bowl to make a seasoning paste.
  3. Remove giblets and neck from chicken (this items may have been removed before the chicken was packaged). Dry the chicken with a paper towel.
  4. Spread the seasoning paste evenly over the chicken.
  5. Place the chicken breast side up on top of the vegetables inside the Crock-Pot.
  6. Cover and cook on High for 4-5 hours or LOW for 6-7 hours.

Surviving Chaos

  • Use the leftover chicken to make chicken salad for lunch.
  • Add barbeque sauce to the leftover chicken and broil in the oven for 10 minutes for a quick weeknight dinner.
  • Make a gravy with the juices from the slow cooker by adding butter and flour.

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