As parents, when it becomes time to feed our infants it can be intimidating and confusing. When my pediatrician told me it was time to start spoon-feeding my children, I became nervous. Questions about how much do I feed them, how often do I feed them, will they choke, what utensils should I use all came into play.
The truth is, moving slowly it all comes natural and we work it out. Nevertheless, here a few tips to guide you in your journey along the way: Continue reading
It’s gluten-free, dairy-free and nut-free. It’s full of protein and fiber, but low in calories and saturated fat. Introduce your kids to some new flavors and a different grain. Try this easy crockpot recipe tonight.
Indian-Style Apricot Chicken
6 skinless, boneless chicken thighs
¼ teaspoon salt
¼ teaspoon black pepper
1 tablespoon olive oil
1 large onion, chopped (approximately 1 cup)
2 tablespoons grated fresh ginger
2 cloves garlic, minced
½ teaspoon ground cinnamon
1/8 teaspoon ground allspice
1 can (14 ½ ounces) diced tomatoes, undrained
1 cup chicken broth
½ cup (3.5 ounces) dried apricots
1 pinch saffron threads (optional)
1 cup dry quinoa (Ancient Harvest brand available in organic section of traditional grocery store)
- Coat 5-quart slow cooker with nonstick cooking spray. Season chicken with salt and pepper. Heat oil in large skillet over medium-high heat. Brown chicken on all sides. Transfer to slow cooker.
- Add onion to skillet. Cook and stir 3 to 5 minutes or until translucent. Stir in ginger, garlic, cinnamon and allspice. Cook and stir 15 to 30 seconds or until mixture is fragrant. Add tomatoes and broth. Cook 2 to 3 minutes or until heated through. Pour into slow cooker. Add apricots and saffron, if desired.
- Cover; cook on LOW 5 to 6 hours or on HIGH 3 to 3 ½ hours or until chicken is cooked through.
- Just prior to serving the chicken, make quinoa. Follow package instructions.
- Serve chicken over quinoa.
Makes 6 servings. Serving size equals 1 chicken thigh with sauce and ½ cup cooked quinoa. Each serving counts as 1 protein, 1 starch, and 2 fat servings.
Nutrition Analysis per serving:
Fat: 12 grams
Saturated Fat: 2.5 grams
Trans Fat: 0 grams
Cholesterol: 65 milligrams
Sodium: 520 milligrams
Carbohydrates: 36 grams
Fiber: 4 grams
Sugar: 4 grams
Protein: 24 grams
Recipe adapted from “The Gluten-Free Bible” by Publications International, Ltd.
—Mary Ligotti-Hitch, R.D., Registered Dietitian, Weight Control Center
January is soup month here at our house. It is filling, warms the soul, and makes enough for a few meals. This is a crowd pleaser for everyone and accommodates the allergies in our household too. Continue reading