Clean Crockpot Curry Chicken Jambalaya
Serves 3
Clean and Easy Crockpot made curry chicken, fruit and rice dish the whole family will love.
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 3 large chicken breasts
  2. 1/2 cup raisins
  3. 1 onion, chopped finely
  4. 2 Little man handfuls of carrots, chopped
  5. 2 Little man handfuls of frozen organic peas
  6. 2 Little man handfuls of frozen organic corn
  7. 1/2 cup dried apricots (no sugar added)
  8. 1/4 cup dried cranberries (no sugar added)
  9. 1/2 teaspoon dried ginger
  10. 5 cloves garlic, chopped
  11. 1 teaspoon curry powder
  12. 1 teaspoon cumin
  13. 3/4 cup chicken broth
  14. 1 1/2 teaspoon vinegar
  15. Juice of 1 lemon
  16. 1/2 cup of water
  17. 2 cups brown rice
Instructions
  1. Place all ingredients in the slow cooker/ crock pot and stir.
  2. Cook on low for 8-10 hours.
  3. Prior to serving, break chicken apart with a fork and mix together will all ingredients.
Notes
  1. For a less, jambalaya feel, add all ingredients in slow cooker/ crock pot aside from rice. Prepare rice separately and serve the chicken and ingredients from slow cooker, over the rice.
Adapted from The Gracious Pantry
Adapted from The Gracious Pantry
Casandra Tressler http://www.casandratressler.com/

Shrimp and Pomegranate Salad Paired with Ladron De Guevara de Autor

Shrimp and Pomegranate Salad Paired with Ladron De Guevara de Autor

INGREDIENTS

  • 15-20 Shrimp (serves 2 and a toddler)
  • 1 Pomegranate
  • Organic Spinach/Kale
  • Heirloom Tomato
  • Onion
  • Your Favorite Dressing (Paleo Ranch Dressing)
  • RECIPE

  • Boil Shrimp until White and Red in Color (we used frozen, Peel-On Shrimp)
  • Run under cold water to easily remove Peel
  • Chop Heirloom Tomato
  • Chop Onion
  • Remove pomegranate seeds**
  • Serve on a bed of kale and/or spinach
  • Drizzle 1-2 tablespoon dressing of your choice (we like the Paleo Honey Mustard Dressing from Paleoland.com. See below for Recipe)
  • WINE

  • Ladron De Guevara de Autor (Spanish Wine) of Tradewinds Specialty Imports 
  • Green Goddess on a Flatbread

    IMG_6800

    Green Goddess on a Flatbread

    INGREDIENTS

  • Asparagus
  • Flatbread
  • Spinach/Kale
  • Goat Cheese
  • Your favorite Dressing (we like Paleo Honey Mustard Dressing. See below for recipe)
  • RECIPE

  • Clean, Cut & Sauté a handful of Asparagus spears in olive oil
  • Preheat oven to 300 degree Fahrenheit
  • Lay out flatbread (gluten free is our favorite)
  • Cover flatbread with Spinach
  • Layer with cut Asparagus
  • Sprinkle with Goat cheese
  • Drizzle 1-2 tablespoon dressing of your choice (we like the Paleo Honey Mustard Dressing from Paleoland.com. See below for Recipe)
  • Place in oven. (For warm and soft flatbread crust, allow in oven for 6-8 min. For crunchy flatbread, allow in over for 12-15 min)
  • Paleo Honey Dressing
    from Palleoland.com

    INGREDIENTS
    4 tbsp olive oil
    1 tbsp coarse mustard
    1 tbsp Dyon mustard
    1 tbsp lemon juice
    1 tbsp honey
    Celtic sea salt and freshly ground pepper, to taste

    INSTRUCTIONS
    Place all ingredients in a clean glass jar and put an airtight lid on it.
    Now shake :-)
    The oil and lemon juice should be completely blended.
    Store in the fridge (if they separate during storage, just give it another shake again).

    Vegetable Curry

    Food For Thought

    Don’t judge each day by the Harvest you reap, but by the seeds you plants.-Robert Louis Stevenson

    “O Lord, You have examined my heart and know everything about me. You know when I sit down or stand up. You know my thoughts even when I’m far away. You see me when I travel and when I rest at home. You know everything I do. You know what I am going to say even before I say it, Lord. You go before me and follow me. You place Your hand of blessing on my head. Such knowledge is too wonderful for me, too great for me to understand!” -Psalm 139: 1-6

    Vegetable Curry

    Curried Vegetables

    Ingredients

    Feeds 2 Adults & 1 Child

    Chickpeas/Garbanzo Beans

    Curry Powder

    1 Onion

    2 Potatoes

    Kale

    Rice

    Quinoa

    Broccoli Salad

  • Slice and Roast potatoes in the oven (20 min cook time)
  • Slice and Sauté 1 onion
  • Add Kale to your Sautéed onion
  • Add 1/2 cup of water to the sauté mix of onion and kale
  • Add Curry powder to your acquired taste
  • Add roasted potatoes to your sautéed mix
  • Add chickpeas/Garbanzo beans (Organic canned, No-Salt added Garbanzo beans)
  • Allow to simmer
  • Serve over a bed of Boccoli Salad, Quinoa or Rice
  • **Can we stored and served cold as well
  •  

    Recipe Provided by : Michanda Myles of www.michanda.com