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Three Easy Spring Crockpot Meals

Welcome back!! This is my first blog post back after taking a break starting in September 2019. Due to the COVID-19 pandemic I have found the inspiration and time needed to get back into blogging. As of now I do not know how often I will post and what the future holds for me. With the new found free time on my hands I have been more inspired to try new recipes. Doing so has allowed me to discover new recipes that will definitely be on repeat for the upcoming months. Since these recipes brought joy to me during these times, I thought why not share them in hopes that they can do the same for others.
I will be sharing two crockpot recipes and one oven recipe that can also be done in a crockpot or pressure cooker.

Honey Lime Shredded Chicken (Crockpot)

One of my favorite YouTubers to watch is Denise from Sweet Peas & Saffron. I watched her 7 Ingredient Meal Prep video and knew that I had to try her Honey Lime Chicken recipe. As I have talked about in previous food blog posts, I have a number of food sensitivities and do best when I am milk free, gluten free, and reduce high fodmap foods and starches. To make this recipe more fodmap friendly I omitted the garlic. Even with omitting the garlic the chicken was still loaded with flavor. To keep the meal lower carb I chose to serve the honey lime chicken on lettuce cups with a side of steamed broccoli. Since I only cook for myself this fed me for four filling dinners. It kept great in a glass container in the fridge. For more instructions on this recipe head over to Sweet Peas & Saffron.

Spring Chicken Tortilla Soup (Crockpot)

The first recipe I ever made in my crockpot was chicken tortilla soup. Every time I make it I change the recipe a little bit. For this recipe I made it lighter by adding more chicken broth and less tomato sauce. This recipe is dairy free, milk free, gluten free and can be made low fodmap and low-carb.

    2 lbs. boneless skinless chicken breasts
    15 oz. can crushed tomatoes
    15 oz. can tomato sauce
    3 cups low sodium chicken broth
    2 cups frozen corn or 15 oz. can of corn
    15 oz. can black beans
    15 oz. can cannelloni beans
    1 bunch of spring onions

    Add chicken, crushed tomatoes, tomato sauce, chicken broth, and Fody Taco Seasoning in crockpot on low for 6-8 hours or high for 3-4 hours
    During the last 15 minutes add drained and rinsed black beans and cannelloni beans, canned or frozen corn and chopped spring onions
    After 15 minutes shred the chicken
To make this recipe low fodmap omit the black beans and cannelloni beans and only add the green steams of the spring onions. I have found that this recipe makes five servings. To freeze the soup let it cool to room temperature and add it to freezable containers leaving room for the soup to expand. I recommend putting the soup in the fridge the night before you want to serve it to let it defrost. I simply reheat mine in a microwave safe bowl in the microwave for 2:30-3:00 minutes. You can top the soup with more green onions, avocado, tortilla strips or plain non-dairy yogurt.

Carrot Top Pesto on Spaghetti Squash

I first heard of Carrot Top Pesto while watching Sweet Potato Soul's video on Life Changing Food Scrap Recipes. Like the first recipe to keep my meals as low fodmap as I can and also because I do not like garlic. So, I omit the garlic from the recipe. If you want to keep the recipe low fodmap, but want to garlic flavor I recommend substituting the regular extra virgin olive oil for Fody Garlic Infused Olive Oil. I serve this pesto over spaghetti squash. This pesto and a medium spaghetti squash makes three servings for me. This can be a crockpot meals like the last two because you can cook your spaghetti squash in the crockpot or a pressure cooker. I personally prefer to roast mine in the oven. I recommend Sweet Peas & Saffron's recipe for Instant Pot Spaghetti Squash. I only make this recipe when I buy carrots because the recipe allows me to not waste the tops of the carrots. If you don't have carrot tops you can  always use basil or other fresh herbs. 
Another option for pasta to use for this pesto is Banza chickpea pasta. This is not low fodmap, but it is gluten free. Since this dish does not include animal protein you can either add other protein sources or use Banzao pasta as the protein. 

I hope that these recipes inspired you to be creative in the kitchen during this time of change and uncertainty. 

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