Happy Friday! It’s been a busy week, y’all. I’ve been working on a couple of big projects. My first project, which I’ve already announced on Facebook and Instagram, is that I’m partnering up with Artizone, an artisan grocery delivery service here in Dallas! I’ll be doing a little social media and blogging, and also offering my services to their clients, through my own artisan store on their website! I plan to do a more formal introduction to Artizone next week on the blog.
Today– we’re talking about kitchen basics for this month’s Recipe Redux!
The theme for this month: DIY Kitchen Essentials!
What favorite kitchen staples do you now make from scratch – but in the past you purchased? Show us your best DIY recipe for keeping cupboards, fridge or freezer stocked with healthy basics. Think homemade frozen waffles, salad dressing, broth or other kitchen essentials.
I think it’s vital for a healthy kitchen to have some essentials always on hand. We always have olive oil, breadcrumbs, herbs and spices, frozen fruit, butter, eggs, and milk. Today’s recipe highlights three things I always keep on hand– rice, shredded chicken, and frozen veggies!
If you always keep these three things on hand, you will always have a last minute lunch or dinner option ready. I keep a couple varieties of frozen veggies on hand– some with sauce, some without. The veggies in today’s bowl are the Asian medley you can find at most grocery stores. The wild rice came par-boiled in the bag (meaning it’s already partially cooked so it takes less time for you to prepare).
I’m sharing my easy recipe for shredded crockpot chicken today!
Shredded chicken is so versatile. You can keep it in the freezer for months and defrost when needed. We like to add it to stir-fries, rice bowls, pizza, soups, and combine it with BBQ sauce for sandwiches. It’s so easy to make, you don’t need to buy it pre-prepared. When you make it yourself, you also save yourself all the extra sodium and preservatives that companies tend to add.
Here’s the recipe for this yummy veggie bowl!
Crock Pot Shredded Chicken
- 3 large boneless, skinless chicken breasts
- 1 tsp. salt (I use Morton’s Lite Salt)
- 2 tsp. black pepper
- 2 tsp. garlic powder
- 1 cup chicken stock
- Combine the seasonings and chicken in a large bowl, and combine well.
- Place into the crockpot along with the chicken stock.
- Cook on low for 8-10 hours. Shred with a fork when done and use immediately or freeze!
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Hi! I’m Emily, Registered Dietitian Nutritionist and self-taught intuitive chef. I firmly believe that cooking is the simplest and most important step we can take to improve our minds and bodies and build healthier communities. Join me and let’s bring food back to the kitchen!