It isn't very often that you'd find bread in my house.. or ricotta. But if we happen to have any leftover from a special occasion, you can be sure I'll risk an unhappy tummy for the moments of delicious greatness. My mom once mentioned that she used to eat ricotta on bread (what?!). After questioning her sanity, she explained it wasn't plain ricotta (which some people love, I'm not one of them). I decided to test out he little late night snack idea, and I absolutely loved it! This easy little recipe is perfect for appetizers, a side to your breakfast eggs, or as I ate it, as a midnight munchie.
GOOD Bread (when I say good, I mean a nice baked loaf that you cut into. I'm partial to anything French)
Ricotta (the amount you use it totally up to you)
Fresh Chopped Parsley
Salt and Pepper to Taste
Slice your bread into whatever thickness you desire.
Spoon desired amount of Ricotta onto each slice of bread.
Garnish with Parsley. Drizzle with Olive Oil. Salt and Pepper to taste.
That's it!! So easy, simple, and so good.
This recipe has a bunch of ingredients I love thrown together and it is so so so good! Since you make it in a Crockpot, it is really easy too! You have all ingredients prepped the night before, throw it all into the pot in the morning before work, and come home to an incredible meal. When that chicken falls apart with ease and you have all those wonderful flavours in each and every bite, your tummy will thank you! Let me know how you like it!
4-6 Chicken Breasts
1 Chopped Large Red Onion
1-2 Cups Chopped Fresh Basil
1-2 Tbsp Curry
1 Tsp Chili Powder
8 Cloves Minced/Chopped Garlic
2 Cups Chopped Carrots
2 Cans Coconut Milk
1 Can Lentils
Salt & Pepper to Taste
Optional: Feel free to add whatever spices you like. I don’t measure out my Curry (I tend to keep adding every time I mix the pot) and depending on what sort of flavours I want I’ll add some Paprika, Cumin, Cilantro, Cayenne, Jalapeno, Tumeric, Coriander…
Add all ingredients into Crockpot and stir. Cook on Low for at least 8 hours or on High for at least 3 hours.
If I’m trying to put this together a little faster, I’ll go ahead and add all ingredients except the Chicken into the Crockpot and start it on High. I’ll chop up the chicken into smaller pieces and brown them in a pan and then toss those pieces into the Crockpot. It will still take at least 2 hours but this is one that is worth the wait!
Let’s face it, life without pasta is sad. Sometimes I really want pasta so I have come up with a few recipes that taste amazing but won’t leave me sick or bloated. I absolutely love lemon in my food (especially desserts) and no I am not one of those people that can bite into a lemon. If you try out this recipe, let me know how it turns out!
I don’t usually bother with any substitutions for pasta, but sometimes my cravings win and I let myself indulge. Cappello’s is a company that makes paleo (grain free) products so we usually will order a bunch of their products at once and they last us a while. Feel free to check them out at www.cappellos.com
4 Butterflied Chicken Breasts
1 Cup Chicken Broth
2 Cans Coconut Milk
¼ Cup Capers
1 Package Cappello’s Fettuccine
1-2 Tbsp Olive Oil
Salt & Pepper to Taste
Fresh Chopped Parsley for Garnish (not necessary)
Prepare the chicken breasts but cutting off any fat and butterfly the pieces. If the breasts are already small, it is not necessary to do this. Salt and pepper the pieces.
In a pot, heat 1-2 Tbsp of Olive Oil and cook the chicken breasts until slightly brown. I don’t like my chicken to look too pale so I will usually cook it on high just so I can get that golden color and then cook it longer in whatever sauce it will be in so it cooks through (please make sure your chicken is always cooked through!!!). If you want a faster dinner, be sure to cook the chicken through completely at this stage and start to boil the water for your pasta. Set the chicken aside on a plate.
In the same pot you cooked the chicken, add the broth, juice of the 2 lemons, Coconut Milk, and Capers into the pot, mix, and bring to a boil. When the sauce comes to a boil, turn the heat down to a simmer, season with Salt & Pepper, and add chicken back into the pot. If you’ve cooked your chicken completely, feel free to slice your lemons and add them into the pot as well. If you want your chicken to continue to cook in the pot, hold off on adding the lemons until you are ready to eat. The skin of the lemons will make the sauce bitter so you don’t want them to cook in it very long (they are there to make it pretty so you don’t even have to add them if you don’t want to).
When your chicken is cooked through and your pasta is ready, place them in a bowl or deep plate and spoon your sauce over them. Garnish with Parsley.