**Please excuse the tacky black cord running down the wall.. any suggestions on how to hide this thing?
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Also, I am posting “kelly’s creation” that we now make on a regular basis! I hate to admit it, but when it comes to cooking off the cuff… Kelly is much much better. I can make any reciepe under the sun if I have a card and directions, but in general I have to have something to follow. Kelly, not so much! He is amazing when it comes to putting things together. He can just mix random stuff up, most of the time, and it will taste AMAZING.
Well this is one of those creations. You start by getting some EVOO and minced garlic. Heat pan on med-high and get the oil hot. Then add a lot of fresh spinach. How much? No clue! Just add and eyeball, the spinach will cook down a lot, so we add as we go. Then take one can of organic fire roasted tomatoes, with juice.
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Then add black olives, green olives & capers-as many as you choose. The Carlson family loves loves loves olives so we use a lot. Cook for a few min, then add shredded chicken. We use to use can chicken, but like my friend Sara says, “crock pot chicken changed my life” we now use the crock pot chicken and add that. Then Kelly adds cottage cheese to his for extra running protein, but I know that is a little much for most people! Then we put it on top of brown rice. For this entry though, I used Quinoa. Quinoa is very similar to brown rice, but Quinoa (pronounced keen-wah) is like rice on steroids.. it has 9 amino acids, gluten free, it also has higher levels of calcium, iorn and zinc. Blah, blah I know, but I read about it in a running magazine and now we make it more than rice!
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1 comment:
Yummy! That sounds fabulous. And I am so glad "crockpot chicken" got a shout out....it really does change lives!
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