Hubs, out of the blue, decided he wanted to eat a diet with lower carbs, aka a kind of mix between a Mediterranean meal plan and a diabetic meal plan mixed with a Ketogenic diet.
That’s fine and dandy….’cept I only grocery shop once a week AND he doesn’t have a taste for a wide variety of vegetables. He’s always been a meat and potatoes kind of guy.
So…. I perused some recipes…thought about what I had on hand and created this mix for dinner last night. I made a Lemon Thyme Chicken (recipe below ) along with some broccoli and a pan fried squash.. the first from the garden this year.
So, no side dish of rice, or pasta, or potatoes. I can already tell that this is going to take some getting used to. BUT it was tasty!!!
I’ve read a lot lately about ‘not’ preparing chicken in the slow cooker from frozen as it supposedly leaves open the possibility of salmonella. But I’m one of those that has always cooked in the slow cooker from frozen. I mean, who has time to defrost? (I do not use the microwave to defrost…) If you make this recipe with fresh non-frozen meat you can cut the cooking time down by a couple of hours. Let your own experience cooking in your own slow cooker guide you.