Along these lines, I've tried to make balanced meals each week that have a good helping of protein and vegetables while not neglecting the grains. To the crockpot!
Butternut squash is a favorite for me, especially if it's soup. But I'm lazy when it comes to prep will sometimes cave and get the pre-peeled, pre-diced version. But those chunks always look a bit dry seeing as they've been exposed to air for awhile. So I decided to get clever. Although squash rinds look pretty thick, it's actually fairly easy to use a vegetable peeler! Amazing.
- 1-1.5 lbs. boneless, skinless chicken breasts
- 1 can kidney beans, drained and rinsed
- 1 can diced tomatoes
- 1 cup quinoa, uncooked but rinsed
- 2 cloves garlic, minced
- 1 medium butternut squash, peeled and cubed
- 4-5 cups chicken broth (or vegetable broth)
- In a crockpot, place the chicken breasts on the bottom. Pour the beans, tomatoes, squash, quinoa and garlic over the chicken.
- Stir carefully to mix ingredients.
- Pour broth over ingredients. For more of a stew, use 4 cups. For a soup consistency, use closer to 5 cups.
- Set the crockpot to high for 3-4 hours until chicken is cooked through and squash is tender (alternatively, cook on low for 6-8 hours).
- Serve hot!