ADVERTISEMENT

FOLLOW US

OUR BLOG

Tips to Prevent Getting an Infectious Disease While on Vacation

Dr. Brent W. Laartz thought he was in for the ride of his lifetime when he set out on a horseback riding excursion in Costa Rica.

Admittedly younger and more naïve than he is today, Laartz – an infectious disease specialist and author of the book How to Avoid Contagious Diseases…

OUR DAILY PINS

I threw this crock-pot together last minute after pre-school and it turned out great!  Though the colors in the picture are kind of ‘boring’… the flavor of this dish are NOT!  Our boys loved it; and it was even more delicious over Creamy Parmesan Rice!  I also steamed their fav veggie- edamame!  Wonder why the love edamame? ; )  Its playful and kid friendly – so fun to ‘pop’!  Lastly, I didn’t want to take the time to brown the chicken like the directions say, so I literally threw every last ingredient in the crock-pot and turned it on low for 6 hours.  I stirred it before serving, tossing the chicken around in all of the juices and this dinner recipe became an instant keeper!


 

Ingredients

1 tsp. oregano

1/2 tsp. salt

1/4 tsp. black pepper

1-2 pounds, boneless chicken breasts

2 Tbsp. butter

1/4 cup water

3 Tbsp. fresh lemon juice

2 clover garlic, minced

1 tsp. chicken bouillon granules

1 tsp. fresh parsley, chopped

 

Directions

In a bowl, mix the oregano, s&p.  Rub the mixture into the chicken.

Melt butter in large skillet on medium heat.  Brown chicken 3-5 min. each side.  Place in slow cooker.

Cover & Cook on high for 3 hours or on low for 6 hours.

Add parsley 15-30 minutes before end of cook time.

 

Serve over Creamy Parmesan Rice and your choice of veggie!

ENJOY

xo

Views: 23

Comment

You need to be a member of Mom Bloggers Club to add comments!

Join Mom Bloggers Club

© 2017   Created by Mom Bloggers Club.   Powered by

Badges  |  Report an Issue  |  Terms of Service