Wednesday, May 12, 2010

Easy Mid-Week Dinner

Here's an easy mid-week meal that you can stick in the crock pot in the morning and leave it in all day. The squash soup is souper easy too! :)

All Day Crockpot Chicken



  1. 1
    In a small bowl, combine the spices.
  2. 2
    Remove any giblets from chicken and clean chicken.
  3. 3
    Rub spice mixture onto the chicken.
  4. 4
    Place in resealable plastic bag and refrigerate overnight. (I usually skip this step because I'm always in a hurry).
  5. 5
    When ready to cook, put chopped onion in bottom of crock pot.
  6. 6
    Add chicken. No liquid is needed, the chicken will make it's own juices.
  7. 7
    Cook on low 4-8 hours.
  8. 8
    Note: I highly recommend a pop-up timer in the chicken because some crock pots cook faster/slower than others (my crock pot cooks this recipe in 4-5 hours).

Paleo Butternut Squash Soup



Large butternut squash

32 oz box of chicken stock

½ tsp Corriander

½ tsp Allspice

¼ tsp Cayenne

1 tsp Cumin

½ cup coconut milk

Seeds from squash

1 tsp garlic powder

½ tsp salt

¼ tsp black pepper

¼ tsp paprika


Take a cleaver and place lengthwise along the squash. Use a small rubber mallet to tap cleaver blade through the squash. Once it is split, pull out the seeds and pulp using a spoon. Set seeds aside.

Put a tsp of olive oil on a foil-lined baking sheet and spread around. Place the squash flat side down on the sheet. Bake in a 400 degree oven for 30 minutes. Once squash is soft and caramelized, remove from oven and let cool slightly. Use an oven mitt to flip over and scoop out the center using an ice cream scoop.

Put into a stock pot and add in chicken stock and spices. Use a stick blender to puree the squash into the broth for a creamy consistency. If you don’t have a stick blender, puree in batches in the regular blender and then pour into the pot. Heat over medium heat until soup is warmed through.

In the meantime, wash the goo off of the seeds. In a bowl, combine seeds with garlic powder, salt, pepper, and paprika. Lay flat layer on baking sheet that you have lightly greased with olive oil. Bake at 350 for 15 minutes or until golden brown.

Once soup is heated up, stir in ½ cup of coconut milk. Serve with toasted spiced seeds on top for garnish.

Thanks paelomama!

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