Whole Herbed Roasted Chicken in the Slow Cooker
Makes 6 servings
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon onion powder
1 teaspoon dried thyme
½ teaspoon freshly ground black pepper
½ teaspoon dried sage
1(4-pound) whole chicken
2 sprigs fresh rosemary
2 lemon wedges
- In a small bowl, mix together the garlic powder, paprika, onion powder, thyme, black pepper, and sage.
- Remove any giblets from the chicken cavity. Rinse the outside and inner cavity of the chicken under cold water and use a paper towel to pat dry. Place the chicken in the slow cooker.
- Rub the chicken with the herb mixture, getting as much as possible under the skin.
- Stuff the inside of the chicken with the rosemary and lemon wedges.
- Cover the slow cooker and turn on low to cook for 7 hours, or until the temperature of the innermost part of a thigh and the thickest part of the breast has reached 165 degrees Fahrenheit.
Nutrition per serving (4 ounces): Calories 191; Fat 8g; Carbohydrate 0g; Protein 29g; Sodium 86mg.
Recipe from: The Gastric Sleeve Bariatric Cookbook by Sarah Kent MS, RDN, CSOWM, CD
Sweet Potato Biscuit Sandwiches with Egg, Kale & Cheddar
Makes 8 servings
1 medium sweet potato (12 ounces), scrubbed
3 cups packed chopped kale
2 tablespoons extra-virgin olive oil, divided
2 teaspoons lemon juice
1 teaspoon salt, divided
¾ cup all-purpose flour
¾ cup white whole-wheat flour
1 tablespoon baking powder
4 tablespoons (1/2 stick) cold unsalted butter, cut into 4 pieces
¾ cup buttermilk
8 large eggs
2 tablespoons chopped fresh chives
¼ teaspoon ground pepper
3 ounces sharp Cheddar cheese, cut into 8 pieces
- Preheat oven to 425°F. Line a small baking pan with foil and a baking sheet with parchment paper.
- Poke sweet potato all over with a fork and place on the foil-lined pan. Roast until tender, about 40 minutes. Let stand until cool enough to handle, about 15 minutes. Slice open, scoop out the flesh and mash until smooth. Refrigerate the mashed sweet potato. Increase oven temperature to 450°F.
- Meanwhile, place kale, 1 tablespoon oil, lemon juice and ¼ teaspoon salt in a large bowl. Rub the kale until it turns a darker shade of green and reduces in volume. Set aside.
- Combine all-purpose flour, whole-wheat flour, baking powder and 1/2 teaspoon salt in a large bowl. Add butter and use a pastry blender or 2 knives to cut it into the flour mixture until pea-size lumps form.
- Combine buttermilk and the mashed sweet potato in a medium bowl or measuring cup. Make a well in the middle of the flour mixture and gradually pour in the sweet potato mixture. Gently fold the mixture into the flour with a flexible spatula. Stop mixing just when there is no dry flour visible and the dough begins to pull away from the sides.
- Divide the dough into 8 pieces and roughly shape into biscuits. Space the biscuits 2 inches apart on the prepared baking sheet. Bake until light golden on top, about 15 minutes. Transfer the biscuits to a wire rack and let cool for 15 minutes.
- Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium heat. Crack all 8 eggs into the pan and cook for 1 minute. Cover the pan and cook until the whites are set, but the yolks are still runny, 1 to 2 minutes more. Remove from heat. Sprinkle the eggs with chives, pepper and the remaining ¼ teaspoon salt. Partially cover to keep warm.
- Slice the biscuits. Place a piece of Cheddar on each of the bottom halves and top with an egg and some of the kale. Cover with the biscuit tops.
Nutrition per serving (1 sandwich): Calories 329; Fat 18g; Carbohydrates 29g: Protein 13g; Sodium 377mg.
Recipe from: Eating Well Magazine. December 2020 issue. “Feed Them Brunch”.
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