Slow Cooker Chicken Tacos


- 1.5 lbs chicken breast
- 2 cups chicken broth/stock
- 2-3 heaping tbsp. Mexican seasoning


- 8 hard or soft taco shells
- 1 cup shredded Boston bibb lettuce
- ½ cup shredded cheddar cheese
- 1 cup salsa fresca
- ½ cup guacamole


Place chicken, stock, and Mexican seasoning in the slow cooker and cook on low for 8-12 hours or high for four hours. With 10 minutes left, shred the chicken with two forks and mix well.

Assemble tacos as desired with shell, chicken, lettuce, cheese, salsa, and guacamole.

Perfect Roasted Chicken


- 1 whole roasting chicken
- ½ tbsp. salt
- ½ tbsp. pepper
- ½ tbsp. garlic powder
- ½ tbsp. onion powder
- ½ tbsp. Italian seasoning
- 1 lemon, zested and juiced
- ½ c. dry white wine


Preheat oven to 375 degrees. Remove chicken from packaging and remove giblets. Place the chicken in a deep Dutch oven. Pour white wine and lemon juice over chicken. Place one of the juiced lemon halves inside the chicken (skin side down). Sprinkle herbs, spices, and lemon zest over the chicken. Cover and place in oven for 20 minutes per pound. For the last 20 minutes, remove cover and finish cooking.


Chickpea Pasta w/ Pesto & Veggies


- 1 package of chickpea pasta
- 3 c. vegetable broth
- 2 corn on the cobs
- 2 c. broccoli
- 1 c. cherry tomatoes
- 2 tbsp.
- ¼ c. fresh shaved Parmesan
- salt and pepper to taste


Cook pasta in vegetable broth according to directions. With 6 minutes left to cook, add chopped broccoli to cooking pasta. Save 1 cup of used broth before draining. Steam corn for 5-6 minutes and let cool. Once cooled, cut corn off cob and set aside. Slide tomatoes and set aside. Once pasta and broccoli are finished, drain remaining liquid and place back into pot. Add tomatoes, corn, pesto, Parmesan, and saved broth to pasta and broccoli and mix thoroughly. Add salt and pepper to taste.


Vegetable Hash


- 1 sweet potato
- 1 Russet potato
- ½ yellow onion
- 1 clove garlic
- 3 green onions
- ½ c. broccoli
- ½ c. carrots
- ½ c. red bell pepper
- ¼ c. mushrooms
- ¼ c. zucchini
- ¼ c. summer squash
- 1 c. spinach
- 2 tbsp. olive oil
- Salt and pepper to taste


Preheat oven to 375°F. Chop potatoes and toss in 1 tbsp. olive oil. Place on sheet pan and bake for 15-20 minutes or until fork tender. Meanwhile, heat 1 tbsp. olive oil in large skillet and add onion, garlic, green onion, broccoli, carrots, and red bell pepper and cook until tender (about 10 minutes). Add mushrooms, zucchini, summer squash, and spinach and cook an additional 5 minutes. Add potatoes to skillet when finished in oven. Add salt and pepper to taste. Makes a large batch that can be reheated. Great paired with eggs, in a quiche, or an omelet.