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Easy Lemon Chicken for the Crockpot

Moms Meet & Kiwi Magazine recently sent me a copy of their new cookbook, Allergy-Friendly Food for Families to review. I’m always on the lookout for fun, delicious new recipes so even though we are lucky enough not to have any food allergies, I was happy to take a look through their new cookbook.

Moms Meet & Kiwi Magazine recently sent me a copy of their new cookbook, Allergy-Friendly Food for Families to review. I’m always on the lookout for fun, delicious new recipes so even though we are lucky enough not to have any food allergies, I was happy to take a look through their new cookbook. And I found a lot of recipes I’d love to try, but their recipe for easy lemon chicken really sounded quite delightful. So, I gave it a whirl – but first, I turned it into a crockpot recipe and the chicken literally fell off the bone after my beloved crockpot slaved all day to make me effortless dinner! YUM!!Here’s the original recipe and my adaptions:

Easy Lemon Chicken for the Crockpot

Recipe Type: Main Dish
Author: Allergy Free Food for Families
Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hour 5 mins
Serves: 4
Easy, one pot meal with a quick prep and few, simple ingredients!
Ingredients
  • 2 TBS oil
  • 2 cloves garlic, pressed through a garlic press
  • 2 tsp chopped fresh lemon thyme or regular thyme
  • 1 1/2 pounds chicken thighs (and or legs) ~ I used about 3 lbs of leg quarters
  • 1 pound new potatoes or baby Dutch yellow potatoes, halved ~ I used 1.5 pounds new tri-colored potatoes (purple, yellow, white)
  • 1 – 12 ounce baby baby carrots ~ I used 1 lb regular carrots, sliced to about the size of baby carrots
  • 1 lemon, cut into 4 wedges
  • 1/2 tsp sea salt
  • 1/4 tsp freshly ground black pepper
Instructions
  1. Preheat oven to 425 degrees.
  2. Combine the oil, garlic, thyme in a small bowl.
  3. Place the chicken on one side of 9×13 baking dish. Place the potatoes, carrots, lemons on the other side.
  4. Drizzle the oil mixture over the chicken and veggies and toss well to coat.
  5. Turn chicken skin side up. Sprinkle with salt & pepper.
  6. Roast, uncovered, for 45-50 minutes, until the chicken’s internal temperature reaches 165 degrees, stirring the veggies and lemon wedges once or twice. Remove the veggies and lemon wedges if they are tender and golden-brown before the chicken is fully cooked.
  7. {Or, you can cook in a crockpot on low, 6-8 hours.}
  8. To serve, allow the lemon wedges to cool slightly, then squeeze them over the chicken and veggies.
 Allergy-Friendly Food for Families includes 120 gluten-free, dairy-free, nut-free, egg-free, and soy-free recipes. Not all of the recipes are -free from everything – but the book is nicely organized by colored tabs on each page so it’s very easy to find what you’re looking for. For instance, the French Toast Kebabs have a gluten free option and are dairy, nut, and egg free. The book also has tips for fun ways to involve kids in the kitchen and gorgeous pictures I loved looking at. One of my favorite pages is called: “recycle your food! five ideas for leftovers!” Reducing food waste is one of my passions so I was thrilled to see these ideas for using up leftovers instead of throwing them in the trash.

Italian Zucchini Pie

Italian Zucchini Pie

Looking for a great way to use up zucchini? This is a fabulous recipe for Italian Zucchini Pie. It’s a twist on both zucchini and pie. It’s great fresh and freezes well too! This recipe was originally given to me by a good friend with an enormous organic garden and orchard in Southwestern Missouri.

Italian Zucchini Pie

Yield: 8 pieces

Italian Zucchini Pie

Italian Zucchini Pie
Prep Time 20 minutes
Cook Time 20 minutes

Ingredients

  • 4 cups sliced (or shredded) zucchini
  • 1 cup coarsely chopped onion
  • 1/2 cup butter (or oil)
  • 2 Tbs parsley flakes
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp garlic powder (I usually use "real" crushed garlic)
  • 1/4 tsp basil
  • 1/2 tsp oregano
  • 2 eggs, well beaten
  • 2 cups shredded mozzarella cheese
  • 2 tsp. prepared mustard
  • 9" pie shell

Instructions

  1. Heat oven to 375 degrees.
  2. In a 10" skillet, cook the zucchini, onions, and garlic (if using fresh) in butter and/or oil until tender (about 10 minutes).
  3. Stir in the parsley and seasonings. In a large bowl, blend the eggs and cheese together and stir into the veggie mix.
  4. Prepare the crust and spread mustard on the crust.
  5. Bake for 18-20 minutes or until a knife comes out clean.
  6. Let stand 10 minutes before serving.
  7. Enjoy!

I have frozen these in years with bumper zucchini crops and intend to freeze a couple this week. I freeze them before baking and then just pop them in the oven while they are still frozen and bake for 34-40 minutes.

Yum! Enjoy. This recipe is shared at Life As Mom, Real Food Forager, Simple Lives Thursday and  Food Renegade. For more yummy ideas, check out their blogs!

Apple & Pear Scones made with Whole Grains

1.      apple & pear scones

Apple & Pear Scones with Whole Grains

Apple & Pear Scones with Whole Grains

Ingredients

  • 2 cups unbleached flour
  • ? cup whole wheat flour
  • ? tsp. baking soda
  • 2 tsp. baking powder
  • ? tsp. salt
  • ? cup sugar
  • ? cup packed brown sugar
  • 1/2 cup cold butter
  • 1/2 cup diced apple
  • 1/2 cup diced pear
  • 2/3 cup buttermilk

Instructions

  1. Preheat oven to 375 degrees.
  2. Combine all dry ingredients and cut in butter until the mix resembles small peas.
  3. Add the diced fruit and then add milk.
  4. Stir until combined.
  5. Turn dough out onto a cooking stone.
  6. Form a 9" circle.
  7. Top with extra sugar if desired.
  8. Cut circle into 8 pie shaped pieces.
  9. Separate the pieces so they don't touch.
  10. Bake for 22-28 minutes.
  11. Enjoy!

Apple & Pear Scones made with Whole Grains

 
Simplify breakfast time by making scone packets for your freezer. I get out 5 different bowls, mix all of the dry ingredients together (one recipe per bowl), and then dump each bowl into a freezer bag. Then next time I want scones, instead of having to get all of the dry ingredients out again, I just pull a bag out of the freezer! I got this idea from Jessica over at Life As Mom and it works great for me.

Have you ever tried whole grain baking, like apple & pear scones?