Crock Pot Honey Garlic Chicken & Quinoa Pepper Casserole

This was tonight's dinner....I have no idea where I found this recipe but I know I got it off Pinterest in the "Paleo Make Ahead" category. 

Ingredients:

2 lbs Chicken breasts

3 Garlic cloves , minced

1 tsp Dried basil

1/2 cup coconut amino's 

7 oz Tomato sauce

1/3 cup raw honey

1 Bag of baby carrots

Throw everything in the crock pot and cook on low for 4-6 hours.  
**If you are making meals ahead for future--Place all ingredients in a gallon size freezer bag.  Seal bag and place in freezer for future use.  Thaw overnight in fridge and cook on low in crock pot for 4-6 hours.

My side dish was a recipe from Betsy at the gym....

Ingredients:

Peppers- as many as you want to make. Yellow, orange or red are best. You have to adjust the 

amount of the other ingredients accordingly if you make more/less. For this recipe I will go with 

3 peppers. 

Dice peppers

1 medium Vidalia or sweet onion

1 small can Ro-tel hot tomatoes with habaneros

1 large can diced tomatoes

Summer squash- 3

Quinoa 2 cups cooked (approx)

Garlic salt and black pepper to taste

Ground chicken (I usually get the organic kind but whatever you like) about 1 package 

Put chopped pepper, chopped onion and chopped squash in a pan with a little olive oil and 

sauté until tender. Add the chicken and cook until done through then add; tomatoes, cooked 

quinoa, garlic salt and pepper and cook for a few minutes to blend flavors. Put mixture in a pan.

Top with a little shredded cheese if you like then bake 350-375 for about 20-30 minutes until 

bubbly.