Thankfully it’s a lazy Sunday morning for laying around because my body is starting to get sore from yesterday. I actually have a ton of stuff to do today on the To Do List, but I’m not sure how much I’m going to be able to accomplish since there is also a bunch of fun stuff that I want to do instead.
It’s pumpkin time and I want to take a road trip to the pumpkin patch for some festivities. I also want to hit the Dallas Farmer’s Market to get a couple new veggies that I’ve chosen for the next veggie foray. I want to get an entire new wardrobe. Well, at least a few new things to add some interest to what I wear each week.
Plus there’s Fitmas HIIT to accomplish today. I did the first HIIT workout outdoors on Wednesday this week and today is the second committed workout so that I can officially cross it off as done. Hope the legs hold out but well worth it.
In honor of a lazy Sunday, I give to you a great lazy crock pot recipe that will keep on giving well beyond today. It was given to me in a different variation by a great friend and I modified it a little bit and figured out how to make it multi-use.
Chicken In A Pot
- 2 Carrots
- 2 Onions
- 2 Celery Stalks
- 3 lbs Chicken Pieces (with bones and skin, or at least skin)
- Garlic Salt and Pepper (to taste)
- 1/2 cup White Wine or Water
Slice the carrots, onion and celery into chunks about 1 inch big and toss them in the bottom of a crock pot. Note: Feel free to use more celery and carrots than just 2 each. Lay the chicken pieces on top. I tend to use a chicken breasts with the bones and skin, but you can also use leg quarters or whatever you’d like.
Add in garlic salt and pepper to taste, and pour the wine or water over top. Cover and cook on low 8-10 hours. After the chicken is done, remove the skin and bones. The chicken will pretty much just fall apart and be moist and tender.
Here’s where the fun part comes in. You can serve the shredded chicken with the veggies along with rice or potatoes for a great dinner. You can make lettuce chicken wraps or wrap it in real tortillas. Plus you can keep the liquid, add some extra water to the chicken and veggies, and cooked macaroni noodles for homemade chicken noodle soup!
Wait, you don’t want all that extra fat from the skin in your soup? Put it in the refrigerator overnight. The fat will harden at the top and you can scrape it off with a spoon to make it very low in fat. I do this all the time and it works great.
You can easily get creative with this and use turkey instead of chicken. Add in different veggies if you don’t like carrots and celery, or use different spices for endless flavor combinations. I love coming home and smelling the chicken yummy goodness.
What’s on your agenda for today? Are you HIITing it for Fitmas? Join in the fun!