Stolen from lj user=shadesong
Cider Bacon Chicken
4 boneless, skinless chicken breasts
2 tbsp olive oil
4 strips bacon
1 medium onion, chopped
1 cup (gluten-free) chicken broth
1 cup apple cider
2 tsp brown sugar
Flatten each chicken breast between two pieces of plastic wrap using the flat side of a meat mallet (or, if you're us, a can of beans).
Heat 1 tsbp of oil in a saute pan over medium-high heat. Add 2 chicken breasts and cook until browned on each side and cooked through. Repeat with remaining 1 tbsp oil and 2 chicken breasts. Set chicken aside.
Cook bacon until crispy in the saute pan; remove, crumble, set aside.
Add the onion to the bacon droppings and saute until soft. Add the broth, cider, and brown sugar and simmer for about 5 minutes to allow the sauce to reduce and thicken slightly.
Return the chicken to the sauce and add the bacon. Serve!
Crockpot-Roasted Root Vegetables
One 2 1/2-3lb butternut squash, peeled, seeded, cut into 1" cubes
1 1/2lbs red potatoes, cut into 1" cubes
2 small or 1 large bunch of beets, scrubbed, trimmed, and peeled
2 medium-sized turnips or rutabagas, peeled and cut into 1" cubes
2 large carrots, cut into thick rounds, or 20 whole baby carrots
6 cloves of garlic, peeled
2-3tbsp olive oil
salt and freshly-ground black pepper to taste
Turn your large crockpot on high with the insert empty and preheat for 3-5 minutes. Meanwhile, put the vegetables in a large bowl, add the oil, season with salt and pepper, and toss gently. Transfer to crockpot, cover, and cook on high until the vegetables are just tender and still hold their shape - about 3 1/2-4 hours.
Notes: I ended up using beets, butternut and acorn squash, along with carrots. Next time I would try beets, butternut and maybe sweet potatoes or pumpkin with carrots--the acorn squash was too mushy. I used real bacon bits and put them in the pan with the chicken. Also, I just threw the chicken into the finished veggies to serve after browning them.
4 boneless, skinless chicken breasts
2 tbsp olive oil
4 strips bacon
1 medium onion, chopped
1 cup (gluten-free) chicken broth
1 cup apple cider
2 tsp brown sugar
Flatten each chicken breast between two pieces of plastic wrap using the flat side of a meat mallet (or, if you're us, a can of beans).
Heat 1 tsbp of oil in a saute pan over medium-high heat. Add 2 chicken breasts and cook until browned on each side and cooked through. Repeat with remaining 1 tbsp oil and 2 chicken breasts. Set chicken aside.
Cook bacon until crispy in the saute pan; remove, crumble, set aside.
Add the onion to the bacon droppings and saute until soft. Add the broth, cider, and brown sugar and simmer for about 5 minutes to allow the sauce to reduce and thicken slightly.
Return the chicken to the sauce and add the bacon. Serve!
Crockpot-Roasted Root Vegetables
One 2 1/2-3lb butternut squash, peeled, seeded, cut into 1" cubes
1 1/2lbs red potatoes, cut into 1" cubes
2 small or 1 large bunch of beets, scrubbed, trimmed, and peeled
2 medium-sized turnips or rutabagas, peeled and cut into 1" cubes
2 large carrots, cut into thick rounds, or 20 whole baby carrots
6 cloves of garlic, peeled
2-3tbsp olive oil
salt and freshly-ground black pepper to taste
Turn your large crockpot on high with the insert empty and preheat for 3-5 minutes. Meanwhile, put the vegetables in a large bowl, add the oil, season with salt and pepper, and toss gently. Transfer to crockpot, cover, and cook on high until the vegetables are just tender and still hold their shape - about 3 1/2-4 hours.
Notes: I ended up using beets, butternut and acorn squash, along with carrots. Next time I would try beets, butternut and maybe sweet potatoes or pumpkin with carrots--the acorn squash was too mushy. I used real bacon bits and put them in the pan with the chicken. Also, I just threw the chicken into the finished veggies to serve after browning them.