The Blog Post that Almost Wasn’t and a Greek Chicken Crockpot Recipe!

Well here we are again…three months have passed with no blog posts after I specifically wrote in my last blog post (and the one before that, and the one before that…) about how I was going to try to post more. I’m going to specifically NOT write that this time…although it’s still a secret goal!

As it is for everyone, life has been busy and my time management skills are constantly being put to the test. Babies tend to do that to you I suppose. Most of my time is allotted to this sweet girl who is somehow already nine months old.

9 Months

I’m honestly not sure how that happened…science I guess. Amelia keeps me quite busy but we have fallen into a weekly routine which works quite well for us. Her two naps provide me with a respite to shower/eat/clean/do laundry/cook/work from home and occasionally do this. Most days…getting it all done is a distant dream, but we somehow manage to hit all the important parts at the right time. We haven’t yet resorted to wearing dirty clothes or only eating take out.

Amelia eats real people food now which has been a little scary (gagging…ugh), mostly funny (she looks like a squirrel with a nut) and incredibly messy. And although we are still doing our fair share of Hello Fresh for convenience, it has also inspired me to cook more. We started out just feeding her breakfast and lunch but have recently added in dinner. Robert works late so most nights, I feed her random things before he comes home but occasionally, when the stars align (aka when I use my crock pot), we are able to have dinner as a family.

 

Shame on me for forgetting how wonderful a crock pot can be. I can assemble meals during her morning nap and voila, dinner is ready when Robert walks in the door! Now I know why my mom used hers so often when we were growing up. Crock pots are also great when you are feeding a baby because everything comes out soft, which is still necessary for her despite the fact that she has EIGHT teeth already. We don’t listen to the song “Baby Shark” but I imagine it was written about my child, although she seems to be over her biting phase thank goodness.

Amelia

I called this the blog post that almost wasn’t because despite rediscovering a love for my crock pot, I can’t claim to be overly inspired by most of my go to crock pot recipes…at least not inspired enough to share them. Also I think we can all agree that crock pot meals don’t photograph particularly well. This particular recipe was shared with me by my friend Rebecca. I in turn told my sister about it who asked me to share it with her. I figured if I was going to send it to her I may as well write a post (which I’ve been meaning to do for ohh, three months) and send her that instead. I mean a recipe with pictures of your niece embedded is preferable to just a recipe, no?

This chicken recipe is so easy and flavorful. I serve mine over a bed of brown rice to which I add; a can of black beans, a diced and sauteed red onion, a diced avocado and crumbled feta cheese. Other delicious additions to up the veggie factor would be roasted red peppers or even sauteed zucchini.

Chicken

My college roommates Anna and Michelle are coming into town this evening for a reunion weekend and I can’t wait! This is the first time the three of us have been together since our trip to Maine two years ago! My cooking plans include a caprese frittata for Saturday morning breakfast and a big pot of sweet potato chili for dinner that night. If I remember to take photos I’ll share both of those sometime in the next three months 😉

Have a great weekend!

Greek Crock Pot Chicken

Slightly adapted From Naptime Kitchen

Ingredients:

2 Chicken Breasts

1-2 Minced cloves of Garlic

Juice from 1 lemon

1/3 Cup of Olive Oil

1/4 Cup of Red Wine Vinegar

1/4 tsp each of dried thyme, dried oregano and curry powder

Salt and Pepper

  1. Combine your wet ingredients in the bottom of your crock pot and give them a good whisk.
  2. Add your chicken to the crockpot and coat both sides with your seasonings
  3. Cook on low for 6-8 hours, shred and keep warm until serving.
  4. Serve over a bed of grains with “greek” inspired additions (Black beans, sauteed onion, Roasted Red peppers, zucchini, avocado, feta cheese, etc). Enjoy!

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