It’s a new year and like most of America, the Roybal’s are looking to get a little healthier. I’m not a big fan of New Year’s resolutions however; I’ve always said that it’s good to have goals (which are basically the same thing just less pressure)! My goal for 2011 is to be more heart healthy. To do this – eating healthier is a must. G and I are definitely carnivores but we are going to make a consorted effort to eat more chicken, fish and turkey and a little less red meat.
For years we had this favorite lemon chicken dish that I made from a box recipe...yes a box…just add chicken :) The recipe was quick, easy and delicious but unfortunately I’ve been unable to find it in over a year. I decided I would take matters in to my own hands and make the scrumptious meal from scratch…it came out pretty good but I let it cook a little longer than I should have. The recipe called for 6 to 7 hours…I decided to go to the gym after work and it ended up cooking for about 9 to 10 hours. I know – not the smartest. In any case, it was still really good so here it is.
What you’ll need:
- 3 cans (10¾ ounces each) condensed fat free cream of chicken soup, undiluted
- 2 cups regular rice (not instant) I used brown and white rice to add some color and a little whole grain
- 2 cups water
- 1 to 2 pounds boneless, skinless chicken breasts
- 1 teaspoon salt
- ¼ teaspoon paprika
- ¼ teaspoon black pepper
- 1 cup diced celery
- ½ cup lemon juice
1. Combine soup, rice and water in the Crock Pot. Add chicken; sprinkle with salt, paprika and pepper. Sprinkle celery over chicken.
2. Cover; cook on low 6 to 7 hours, or on high 3 to 4 hours
Oh, and a quick question…whose wife went to the market for her at 9pm on a work night because she was missing one ingredient from her crock pot recipe? Mine did! She’s a keeper!