Kale, Chicken and Butternut Squash Soup

Happy 2017 HBH friends! We are back after some time off and ready to bring you some great new content, giveaways and recipes. We are excited for what’s in store and appreciate you hanging with us while we were away for a little bit.

With a baby, dinner has become slightly more challenging (as many of you probably already know), and the slow cooker has become my best friend. I love being able to prep ahead of time while he naps and not have to worry about it for the rest of the day! Today, I’m sharing my recipe for kale, chicken and butternut squash soup. This superfood filled soup is sure to fill you up while giving you a variety of nutrients and flavor! Plus, you can feel good about the real foods you are eating, and this recipe is Whole30 approved. For a meatless dish, remove the chicken and try adding quinoa about 30-40 minutes before serving.

One trick to making this soup is prepping the ingredients ahead of time — peel and cube the butternut squash, trim and cut the kale, and wash and prep the herbs. After everything is prepped, all you have to do is dump it into the slow cooker and go! This is definitely my favorite kind of recipe 🙂 Let us know if you give it a try. Enjoy!

Kale, Chicken and Butternut Squash Soup
 
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Ingredients
  • 1 lb chicken breast or thighs
  • ½ butternut squash, cubed
  • 2 cups of chopped kale (stems removed)
  • 2- 32 oz chicken broth
  • 3 cloves garlic, minced
  • ½ onion, chopped
  • 3 bay leaves
  • 2 tsp dried oregano
  • 2 sprigs of rosemary
  • 2-3 tsp Kosher salt to taste
Instructions
  1. Prepare all ingredients and add to slow cooker.
  2. Mix to combine.
  3. Cook on low for 6 hours.
  4. About thirty minutes prior to serving, shred chicken and add back to soup.
  5. Add salt and pepper to taste.

Mediterranean Skillet with Farro

Pinterest is my absolute favorite source of recipe inspiration, but I’m also a huge fan of modifying recipes based on ingredients I already have on hand. I came across this recipe from Paleo Newbie and was determined to make it in some capacity! I love anything with sun-dried tomatoes, and it incorporates a good variety of vegetables which is perfect for my less than adventurous husband.

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The recipe came together fairly quickly and made enough for a couple of lunches as leftovers. The recipe didn’t call for any grains, but I served the skillet over a bed of faro to incorporate some healthy carbs and make the dish a little more well rounded. If you’re not a fan of any of the ingredients, you could easily sub in another veggie and it would still taste great!

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Mediterranean Skillet with Farro
 
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Ingredients
  • 1 small red onion- finely chopped
  • 4 cloves garlic- finely chopped
  • 1 cup sun-dried tomatoes- thinly sliced
  • 2 tomatoes- chopped
  • 1 8 oz jar artichokes
  • 1 8oz container of mushrooms- sliced
  • 1# chicken thighs- chopped into bite size pieces and baked or sautéed
  • 5 cups fresh spinach
  • 1 tbsp balsamic vinegar
  • 1 tsp dried parsley
  • 1 tsp dried oregano
  • 1 tbsp dried basil
  • 1 cup farro- cooked
  • Crumbled feta cheese for topping
Instructions
  1. Prepare Farro according to package instructions
  2. Prepare chicken by baking or sautéing with olive oil, salt and pepper. Set aside.
  3. Saute onions and garlic in 1 tbsp olive oil
  4. Add mushrooms and cook until partially softened
  5. Add another tbsp of olive oil and balsamic vinegar with tomatoes, sun-dried tomatoes and artichokes
  6. Mix in spices (parsley, oregano and basil)
  7. Add cooked chicken and stir well
  8. Add spinach and cook until slightly wilted
  9. Serve over a bed of faro and top with feta cheese as desired

 

Crock Pot Buffalo Chicken Lettuce Wraps

I know I have mentioned this before, but the crock pot is by far one of my favorite kitchen appliances. I love the ability to prepare a meal in advance so that when dinner time comes, most of the work is already done and the meal is on the table quickly! As the cooler weather approaches, I rely even more on the crock pot for ready made dinners like this Green Chile Chicken Soup and this Veggie Loaded Baked Potato Soup; however, my husband is not the biggest fan of “crock pot food”. The usual complaint is that it is too dry. I have managed to come up with a few non-soup, non-casserole crock pot meals that pass his taste test- and this is one of them!

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Salmon Cakes with Lemon Dill Cream

Salmon is a staple in my diet, but I find myself sometimes getting bored with the traditional season/bake method. Salmon burgers, patties and cakes are readily available at the grocery store, but often times come at a price or have some extra ingredients I could do without. One of my absolute favorite salmon burger patties is from HEB, but they have jalapeños in them which makes it too spicy to feed to the little one. I decided to come up with my own recipe so that I could control what was in it and make it desirable for everyone in the family!

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Gluten Free Chicken Nuggets

These nuggets are gluten free and full of flavor! They are baked, not fried, and made with whole chicken tenders as opposed to processed chicken products as many types of chicken nuggets are. These are perfect for the kiddos and adults alike!

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