Here’s a recipe I was planning on cooking but have postponed until next weekend. I’m taking this week to eat leftovers and clean out some stuff in the ‘fridge.
Besides, I’m pretty disgusted since my weight went right back up to my starting point. Why? I have no idea. Should I call it a week of bloat and keep going? I don’t know. But, I will keep going. If I don’t I will only make matters worse.
Anyway, here’s the recipe.
CROCKPOT CHICKEN WITH VEGGIES
INGREDIENTS:
1/2 pound Cabbage, cut in wedges
1 medium onion, sliced
8 oz sliced mushrooms
2 pounds chicken breasts (skinless)
2 pounds of chicken thighs (skinless)
NOTE: it’s cheaper to buy the chicken with the skin on and when it’s about half defrosted you can skin it yourself.
2 cups of no-sugar added spaghetti sauce (Hunt’s makes a good one)
Guar of Xanthan Gum (this is used for thickening and is optional. I use Glucomannan powder)
Grated Parmesan Cheese (used for topping just before serving)
DIRECTIONS:
1. Put the cabbage, onion, and mushrooms in the crockpot.
2. Put the chicken on top of the vegetables
3. Pour the spaghetti sauce over the top
4. Cover the crockpot and set to LOW
5. Cook for 6 hours
6. Thicken the sauce and serve with grated parmesan cheese
NUTRITIONAL INFO:
6 servings
254 calories
5g fat
46g protein
4g carbs
1g fiber
3g net carbs
