Crockpot Roasted Chicken with Mashed Sweet Potatoes and Green Beans

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I needed something with a lot of flavor, and something I could put in the crock pot since I didn’t have a ton of time to cook… SO, i picked up a whole chicken w/the skin on. I wanted to be able to use the leftovers for a couple of meals for my hubby while I am out of town this weekend!

I will have to post that recipe at a later time!!

Ok, so here is the Crockpot roasted chicken!

Peruvian Roasted Chicken
Gina’s Weight Watcher Recipes
Servings: varies
Points+ with Skin: drumstick 2 pts, wing 3 pts, thigh 4 pts, 4 oz breast 5 pts

Ingredients:

  • 1 whole chicken
  • 1 bottle IPA beer (or a light beer)
  • 1/4 cup apple cider vinegar
  • 1 lemon, zest and juice of
  • 2 tsp cumin
  • 2 tsp garlic powder
  • 1 lime cut into slices
  • salt
  • paprika
Directions:

Wash chicken and remove any giblet bag that is in the cavity. Salt and pepper the chicken. Place into the crock put and put on high for 4-5 hours, or low for 7-8 hours. Pour the beer over the chicken, and the rest of the liquids. Put the lemons and limes inside of the chicken cavity. Put all dry ingredients into a bowl and mix. Rub all over the chicken and place lid on. Put on low or high depending on cook time you want.

To test for doneness, insert a meat thermometer into the thickest part of the chicken; the thermometer should read about 160°F. The chicken needs to reach an internal temperature of 165°F, but after the chicken is done, it should basically be falling apart. I served it with mashed sweet potatoes and sauteed green beans with onions.

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For the mashed sweet potatoes I did the following:

Ingredients:

8 SMALL sweet potatoes peeled, and cut into 8 pieces per potato
2 TB margarine or butter
1 tsp vanilla
1/8 tsp cinnamon
1/4 cup brown sugar

Directions:

Put the potatoes in a pot and just cover with water. Bring to a boil, and then reduce to a simmer. Simmer for about 9-12 minutes until a fork easily goes through the potatoes. Drain, and mash and add above ingredients. If you prefer it even smoother, you can take a hand mixer and whip them!

For the green beans, I just sautee them in a skillet with about 1/4 cup onion and 1 tsp minced garlic for 10 min until softened, but still a bit crunchy.

Voila!

Delish!

And now, for the quote of the day:

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Beer Batter Fish Tacos with a Fresh Lime Slaw & Guacamole

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So, I’ve got a bad cold coming on… I’m pretty miserable really. It just hit me overnight and got progressively more annoying throughout the day. I had dinner tonight planned already, because my father in law arrived today! John had asked me to make something “Mexican”, but I didn’t want to do something I’ve already done… so Fresh Fish Tacos it was. Since I felt crummy, I did NOT want to deal with GRILLING fish. It can be such a hassle, and I just knew that just because of how I felt, tonight would be the night that it would all fall apart and taste awful. So… beer battered it was! Not the lightest, but… still quite tasty! I cannot label this as light, but I can label it as “Fresh”. 🙂

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Beer Battered Fish Ingredients:

3 wild caught Cod filets (or similar white fish)
3/4 cup of dark beer (I used Thomas Creek Red Ale)
2/3 cup of white whole wheat flour (plus about 1/3 cup for dredging)
dash of cayenne pepper
salt and pepper

  1. Combine beer, flour, cayenne and a pinch of salt and pepper in a bowl. Whisk until a smooth batter is achieved. Set aside.
  2. Cut fish into 3″ pieces (Depending on type of fish, make sure it does not have bones). Pour a little flour onto a plate. Lightly dredge fish pieces in flour, shaking off excess. Set aside.
  3. Heat about 1″ vegetable oil in a deep skillet over high heat. Move floured fish and batter near the stove. Dip the floured fish pieces into the batter, ensuring each piece is fully coated and excess drips off. Fry fish pieces, a few at a time, until golden brown and crisp on one side. Use metal tongs or a metal spatula to flip them and cook on the other side. Remove carefully and drain on paper towels..
  4. To assemble tacos, top each corn tortilla with a few pieces of fish, slaw (recipe below), guacamole, a bit of salsa verde and, if desired, some feta or contija cheese.

Slaw Recipe:

1/4 head of cabbage (regular white or napa)
Juice and zest of 1 lime
1 TB of olive oil
salt and pepper to taste

Guacamole recipe posted here: http//dancinandcookininthekitchen.com/2014/06/02/sunday-lunch/

I served with Sweet Potato (tortilla) chips and salsa.

Turned out quite good!!!! I would definitely make this again!!

 

Enjoy!

And, for the quote of the day:

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Rainy Day calls for Beer and Beef Stew!

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Is your crockpot ready? Cuz this one is awesome! It’s one of those recipes for Sunday afternoon in the winter, or a cold, stormy day in the summer when you don’t want to heat up the oven, or stand in front of the stove…but you kinda want something warm to eat for dinner. THIS IS IT!! It’s a good one!

I adapted my recipe from this one: http://bakedinthesouth.com/2012/08/crockpot-freezer-meals-part-2/
She used it as a freezer meal! So, this can actually be frozen in a large gallon bag, and taken out and put into the freezer! I put mine directly into the crockpot though. 🙂

Ingredients:

1 1/2 pounds beef stew meat (I prefer the grass fed beef like you can find at Earth Fare or Whole Foods)
2 TB olive oil
1 TB salted butter
3 large carrots, cut into large pieces
4-5 potatoes cut into 4 or 6 pieces
2 tsp minced garlic
2 bay leaves
1 tsp fresh parsley chopped fine
1 cup dark beer (My FAV for this is Duck-Rabbit Amber Ale)
1 cup beef broth
1 cup Pace Restaurant Style Salsa- medium (you can also use Rotel)
2 tsp. Himalayan pink sea salt
1 tsp pepper (or to taste)

put everything in crock pot, cook on high for 3-4 hours, or low for 6-8 hours. DELICIOUS!!!!!