Friday Fun-day!

In between homework and chores, Mommy and Luchi have been having tons of fun in the kitchen! Luchi had some homemade sweet potato mash and Mommy had a fruity salad and roasted chick peas for lunch! Girls gotta eat! This amazing new popcorn I found has been in a bowl by my computer screen for some of the morning as well! What an awesome snack! Eat whole foods and feel amazing!

I just piled anything fresh I had into a bowl to create this masterpiece. Apples, raspberries, tomatoes, avocado, peppers, feta, and spring mix topped with raspberry walnut dressing.

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These are just organic garbanzo beans from a can, rinsed, dried, tossed in 1 tbsp of olive oil, baked for 25 mins at 400 degrees and then sprinkled with spices of your choice! (I used 1/2 tsp of each, salt, coriander, paprika, and garlic powder) They are crunchy and delicious! 4 points plus for 1/2 cup.

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Look at those little teeth!! I love this baby!!

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We are going to finish our Valentine’s this evening…stay tuned for that post!

Whole Chicken in the Crock Pot and Chicken Broth from scratch

Okay, so this is the best thing ever…

I have been doing this for a while now and my hubby loves me a full 10% more than he would had I not figured this out!

Ingredients:

  • 1 whole organic chicken
  • paprika (About 1 tsp)
  • garlic salt (About 1 tsp)
  • pepper (a few shakes)
  • 3.5 cups of water (for step 2)

Directions:

Step 1 is to make the Chicken itself and step 2 is for an amazing organic broth!

Step 1: Remove the “guts” from inside your chicken and rinse him off in cool water for a few seconds. Sit the chicken in the crock pot and sprinkle him with your seasonings. Let him cook for about 7 hours on low or 5 on high and you have yourself a beautiful chicken! Remove the meat from the carcass but DON’T THROW THE CARCASS AWAY. Keep your carcass in the Crock Pot with the amazing juices for step 2.

Step 2: Add 3.5  cups of water to the juices and carcass. Cook on low overnight or for another 7 hours, strain and contain! Refrigerate your broth and scoop off the layer of fat from the top before you use it.

*If you are going to freeze the broth, first refrigerate it, then remove the fat layer, then freeze!
**I often cook this chicken on a Monday so we have the meat for sandwiches for the week (better than lunch meat for your bod) and I use the broth on Tuesday for soup!

Every 1 ounce of this chicken is worth Weight Watchers Points Plus Value: 1 ; One serving is 4 ounces : Weight Watchers Points Plus Value: 4