Tag Archives: Leeks

Slow Cooker Italian Chicken Marinara and Kale Greens

Slow Cooker Italian Chicken Marinara and Kale Greens is a such delicious meal that is both hearty and easy on the budget. It offers a low carb alternative straight out of the slow cooker! But you can stretch the budget even more by adding Orzo pasta to make it extra filling!

Slow Cooker Italian Chicken Marinara and Kale Greens
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Servings Prep Time
4 people 15 minutes
Cook Time
3-4 hours
Servings Prep Time
4 people 15 minutes
Cook Time
3-4 hours
Slow Cooker Italian Chicken Marinara and Kale Greens
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
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Add to Meal Plan:
This recipe has been added to your Meal Plan
Servings Prep Time
4 people 15 minutes
Cook Time
3-4 hours
Servings Prep Time
4 people 15 minutes
Cook Time
3-4 hours
Ingredients
Servings: people
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Instructions
  1. Drizzle olive oil over chicken thighs and season both sides with salt, pepper and herbs de Provence.
  2. Make a bed of sliced leeks and kale greens in the slow cooker. Place chicken thighs directly on top. Pour marinara sauce over chicken.
  3. Cook on low temperature setting for 3-4 hours or until the chicken pulls apart. Serve over your choice of pasta. Orzo or gnocchi are our choices.
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Shrimp and Fennel Chowder

shrimp and fennel chowder2

Several years ago while my husband and I were courting, he wanted to impress me by making dinner for the two of us.  Prefacing first before he began that he was a terrible cook who couldn’t even boil water, he made this simple but delicious Shrimp and Fennel Chowder.  Needless to say I was wowed and asked for him to make it several times afterwards.  We would cook it together, changing and tweaking to our specific palates along the way.  This recipe can be converted to low fat by reducing the amounts of butter and cream.  It is divine either way.

What you will need:

  • 1 pound shrimp; peeled
  • 2-3 potatoes; peeled and cut into 1/2 inch cubes
  • 1 fennel bulb; halved and sliced
  • 1 leek; halved and sliced
  • 1/2 red bell pepper; diced
  • 1/2 pound asparagus; cut into 1 inch pieces
  • 2 cloves of garlic; sliced
  • 1 quart low sodium chicken broth
  • 1 cup heavy cream
  • 1/4 cup unsalted butter
  • salt & pepper to taste

making shrimp and fennel chowder

In a large stock pot, melt butter on medium heat. Throw in your veggies to sauté them first. Garlic, leeks, potatoes, fennel, peppers, asparagus. Salt & Pepper to taste. This will give them a more robust flavor than just adding them to the broth and cooking them that way. Once you have cooked the veggies just until tender, add the broth. Stir. Bring to a boil for about 10 minutes. Turn the heat down to low, add the shrimp. Cook for another 5 minutes. Add the heavy cream. Stir. And the chowder is ready to serve!