I haven’t posted in a while.  It has been a busy couple of weeks.  We finished staining the deck, painting the house, and mom had a total reverse shoulder replacement with bone grafting.  Dinner has been healthy, but nothing really new and inspiring.  Now I am going back to work after a week of vacation and I have to figure out how to cook healthy meals while I am not home home and mom can not help out.  (My commute to work is about 1 1/2 hours each way.  Also, we are short handed, so I am taking on more responsibility which means less time to putter around with cooking.)

So, for my first crock pot creation this past weekend I made a chicken cacciatore -esque dish.  I served it over brown rice instead of pasta.  All the veggies and herbs are from my CSA except for the celery.  The recipe below was just a little too much for mom and I.

2 small-medium onions, sliced

2 medium tomatoes, chopped

1 green bell pepper, chopped

1 rib of celery, chopped

2 – 40z boneless, skinless chicken breasts

1/4 c. chicken stock

fresh basil

fresh oregano

fresh parsley

Arrange sliced onions on the bottom of the crock pot dish.  Put the chicken breast on top of the onions.  Place tomatoes, green peppers, and celery on top of the chicken.  Pour the chicken stock over the top.  Put fresh basil, oregano, and parsley sprigs on top.  Cook on low for 8 hours.

Mom and I both enjoyed this served over brown rice.


Before you get excited thinking that this is a really difficult dinner, I’ll let you in on a secret:

I love this stuff.  It is great on chicken and pork.  I had two bone in, skinless chicken breasts.  I shook each of the breasts in this mixture until nicely coated, put on an foil covered pan, and set the timer for 45 minutes.  🙂

While the chicken was cooking I started working on the Swiss chard & cannellini beans. You will need:

  • Extra Virgin Olive Oil
  • 1 onion, chopped

  • 1 can of cannellini beans

  • 1 bunch of Swiss chard, rinsed & chopped

(put the stems & the leaves in 2 piles)

  • 1 can of diced tomatoes

(I would prefer fresh, but I refuse to buy the mush they sell in the grocery store.)

  • All-purpose salt free seasoning

Hit the frying pan twice around with the olive oil and heat (my flame was on 6 1/2 heat).  Stir in the onions and the Swiss chard stems. Stir while cooking for about 5 minutes (until the onion is soft.)

Stir in drained cannellini beans.  Watch out because the olive oil will still be hot and the residual liquid in the beans will cause the dish to sputter at you.  Add some of the All-Purpose Seasoning, reduce the flame to 5 and let the beans cook through for about 3 minutes.

Next, add the diced tomatoes (do not drain).  Mix thoroughly and heat the tomatoes through (about 2 minutes).

Finally, place the Swiss Chard leaves in the pan and mix in.

When the Swiss Chard starts to wilt, lower the flame to “lo” and cover the pan.

(This is a little trick that someone who ran a catering business told me.  If you don’t have a cover for a pan, use a dish.)

Leave the mixture simmer while your chicken finishes.  (It was about 10 minutes in my case.)

And here is the finished product:

I plated it along with the chicken breast for a nice Sunday meal.

Since there are only two of us, we had enough left over for another meal later this week!