Hello, my name is Megan Klemm and I’m so glad to be writing this guest blog post, but more so, I’m finally here as a Registered Dietitian and Certified Diabetes Educator for Springfield Clinic! I’m also a very busy mom. So how do I manage to put a decently healthy meal on the table with my hands full and working part-time? My secret is a crock-pot! I love to make all sorts of meals in the crock-pot, and many times you can make a complete meal all in one.
In our house we follow the plate method (¼ plate carbohydrate, ¼ plate protein, and ½ plate non-starchy vegetables) to plan our meals and make sure we get in each food group, especially at dinner time. The recipes I use ones where you can throw everything in the night before or the morning of, set the crock-pot and walk out the door. If the recipe takes too much prep time, you can be assured that I will not use that recipe. Additionally, if the recipe says to cook less than 4 hours, I’m not going to use it either. It would be burnt by the time I got home.
I’ve gone so extreme as to have a crock-pot meal almost every night of an entire month. I did allow 1-2 nights a week for leftovers and if the leftovers can be frozen, I will do that to stretch the meals for another time.
Try this 3-ingredient shredded Italian chicken recipe. It’s popular because it’s so easy and scrumptious!
Non-Starchy Vegetable: broccoli, carrots, broccoli and cauliflower mix, brussel sprouts, asparagus, green beans, or lettuce salad with spinach, romaine, and/or kale.
- 4-6 skinless boneless chicken breasts (to make it easy, I often don’t thaw the chicken beforehand)
- 1 packet dry Italian Dressing
- 1 jar pepperoncini, juice and all (my family doesn’t like spicy, so I use the whole pepperoncini, so I can take them out after cooking)
- Whole wheat buns
- Line crock-pot with liner. Spray liner with cooking spray.
- Place frozen or thawed chicken breasts in crock-pot.
- Top with 1 packet dry Italian Dressing and jar of pepperoncini, juice and all.
- Cook on LOW approximately 6 hours (I’ll tell you, I’ve let this cook 8-10 hours before, with no problem).
- When you get home, take 2 forks and shred the chicken. At this point, I take the pepperoncini’s out, as my family doesn’t like spicy. Use the whole or sliced pepperoncini depending on your preference.
- Serve on whole wheat buns.
Interested in learning more?
Join us for Doctor Is In, a free lecture open to the public on Wednesday, February 3rd featuring three Springfield Clinic dietitians.
- Time: 6:30pm
- Location: Springfield Clinic Main Campus EAST, 2nd Floor ASC waiting area
1025 S 6th St, Springfield