WARNING
You are using an outdated browser. Please upgrade your browser to improve your experience.
Chicken Cacciatore
- Print Page
- Send To Friend
- Email Us
- Zoom: A A A
- 3-1/2 lbs chicken breast skinless boneless, cut in half OR use chicken tenders
- 2 Tbsp MCT oil
- 1 medium bell pepper cut in large pieces or diced (your preference)
- 1 cup onions (1 medium) cut in large chunks
- 14-1/2 oz can diced tomatoes, undrained
- 10 oz can Ro-Tel tomatoes with green chilies, undrained
- 4 oz can mushrooms sliced, drained
- ½ tsp oregano or 1-1/2 tsp fresh
- ¼ tsp basil, or 1 tsp fresh
- ½ tsp salt
- 2 cloves garlic, chopped fine
- 1 cup Parmesan cheese grated (optional)
- Heat oil in 12 inch skillet over medium-high heat.
- Cook chicken in oil 15 to 20 minutes or until brown on all sides.
- Place half of the chicken pieces in 3-1/2 to 6-qt slow cooker.
- Mix bell pepper, onions, and remaining ingredients and spoon half of mixture over chicken.
- Add remaining chicken; top with remaining vegetable mixture.
- Cover and cook on low heat setting 4 to 6 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut.
-
Make Appointment
Barb will do her best to accommodate your busy schedule. Schedule an appointment today! For long distance patient Barb also offers appointments by phone!
-
Nutritional Services
Barb offers nutritional counseling to those interested in positive health promotion as well as those with food related illnesses.
-
Read My Blog
Keep yourself educated! Follow Barb's blog and informative videos on the latest nutritional news.
Moo Shu Beef Lettuce Cups
Ingredients:
Cooking spray
1 lb uncooked lean ground beef (95% lean)
1 cup thinly sliced yellow onion
2 T minced fresh ginger root
2 T minced garlic
1 cup thinly sliced bok choy
1 thinly sliced red bell pepper
1 cup thinly sliced button mushrooms
2 T Bragg’s liquid aminos or soy sauce
8 leaves lettuce
Directions:
Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add beef, onion, ginger and garlic; cook until beef is browned and onion is soft, breaking up meat as it cooks, about 5 – 7 minutes. Add bok choy, pepper, mushrooms and Bragg’s (soy sauce); cook, stirring occasionally, until bok choy is wilted and pepper is tender-crisp, about 3 – 5 minutes. Spoon about ½ cup of beef mixture into each lettuce leaf.