Cool weather equals awesome runs, but it also means amazing night’s sleep.  As well as hearty, filling, and warm meal plans.  And of course…my crockpot!

 

 

Yesterday, after my morning indoor run, the BOY and I met his family for brunch.  It was pouring rain by the time we were done and climbed into our car to head to the grocery store.  I had done a little morning planning for the week ahead in an attempt to have some healthy lunch and dinner options.

 

 

By the time we got home, it was late in the afternoon.  I threw the chicken in the crockpot and made chili for lunch on the stove.  The BOY whipped up a wonderful smelling dry rub for tomorrow’s pork chops and beef on the grill.  We had DVRed the Bears game and finally got comfy where one should always spend a rainy day…indoors!

 

 

Another Bear’s victory, barely, followed by a movie (Flight), and some online shopping…and then this healthy and tasty dinner. 

Happy Sunday!

 

 

This Week’s Meal Plan

 

Sunday: Flavorful, Fiberful, Moroccan Chicken (Recipe Below)

 

Monday: Pork and Steak on the Grill

 

Tuesday: Leftovers

 

Wednesday: Girl’s Dinner

 

Thursday: TBD, but probably out to eat somewhere simple and close

 

Friday: Pre-Run Pasta

 

Lunch: Zucchini and Eggplant Turkey Chili

 

 

 

Flavorful, Fiberful, Moroccan Chicken

From The 150 Healthiest Slow Cooker Recipes on Earth

 

Ingredients

1 cup chicken broth

1/2 cup dry white wine

Juice and Zest of 1 navel orange

3 cloves garlic, minced

1 tsp ground cumin

1 tsp ground coriander

1 tsp ground ginger

1/2 tsp each of fresh ground pepper and salt

3 lbs skinless bone in chicken breasts and thighs*

2 cinnamon sticks

1 cup pitted prunes, chopped

2 yellow onions, thinly sliced

 

Directions

In a small bowl, whisk the broth, wine, orange juice, and zest, garlic, cumin, coriander, ginger, salt, and pepper and set aside.

Place the chicken pieces in an even layer on the bottom of the slow cooker with the cinnamon sticks.  Add the prunes and onion slices.  Pour the broth mixture evenly over everything.  Cook on high for 2 1/2 to 3 hours or on low for 4 to 5 hours, until the chicken is cooked through but still juicy.

Remove the cinnamon sticks and garnish with almonds if desired.

 

*Note: I could not find the bone in chicken, so went with large cubed skinless, boneless, chicken breasts

**Another Note: The BOY and I liked this recipe, but thought it could use some stronger flavor, so be generous with your spices!