This morning I started this easy dish in the crockpot and it was delish!
INGREDIENTS:
4 chicken breasts
1 onion, in strips
28 oz can organic crushed fire-roasted tomatoes
1 15 ounce can organic black beans
4 cups fresh organic kale, chopped (I used kale and spinach)
1 teaspoon garlic powder or 2 garlic cloves finely chopped
1 teaspoon italian seasoning
dash of cayenne pepper
1 teaspoon salt
1/2 teaspoon pepper
80z chèvre goat cheese OR organic cream cheese (you can do canned coconut milk for a 100% dairy-free option)--I used 1/3 less fat cream cheese
28 oz can organic crushed fire-roasted tomatoes
1 15 ounce can organic black beans
4 cups fresh organic kale, chopped (I used kale and spinach)
1 teaspoon garlic powder or 2 garlic cloves finely chopped
1 teaspoon italian seasoning
dash of cayenne pepper
1 teaspoon salt
1/2 teaspoon pepper
80z chèvre goat cheese OR organic cream cheese (you can do canned coconut milk for a 100% dairy-free option)--I used 1/3 less fat cream cheese
DIRECTIONS:
- In a crock-pot combine chicken, onion, fire-roasted tomatoes, black beans, kale and spices and stir together.
- Cook on high for 4 hours, stirring occasionally. If you aren’t able to stir the dish, make sure the kale is covered by sauce so it won’t burn throughout the day
- 30 minutes before serving, stir in the goat cheese or cream cheese and serve
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