In Perimenopause and Menopause it is all about maxing out our cruciferous veggies, getting a wide variety of unprocessed foods, and hitting our lean protein goals. This super easy recipe checks all of those boxes with ease. AND it is one that the whole family will love.
This recipe has two great advantages. 1. Most of the ingredients can be kept in the pantry or freezer, allowing for a healthy recipe to have “on deck” and prepped when needed. 2. The slow cooker does all of the work. It is a quick dump of ingredients in the morning and then again in the afternoon for a warm, hearty, and healthful dinner. It can also be done quickly “Fast and Fresh” in the evening. See tips below.
Ingredients:
3-4 Frozen (or raw) Chicken Breasts (see vegetarian or cooked chicken version below)
1 Jar Marinara Sauce – approx. 36 oz.
1 – 16oz. bag Frozen Cauliflower Florets (or about 2 Cups Fresh)
2 – 12 oz. bags Frozen Spiraled Butternut Squash (or about 2 Cups Cooked Squash of choice)
1 – 12 oz. bag Frozen Spinach (or 3-4 handfuls, fresh)
1 Can Garbanzo Beans, rinsed (optional)
1 lb. Pasta of choice (optional)
Shredded Mozzarella Cheese (optional)
Optional veggies:
2-3 Zucchini, chopped
8 oz. Mushrooms
1 Can Diced Tomato
Directions:
- In the morning, place raw or frozen Chicken Breasts and Marinara Sauce in the slow cooker on Med-High for 6 hours or more.
- In the afternoon, remove chicken from the slow cooker. Shred or chop chicken and return it to the slow cooker. At this point, the chicken should be cooked through. If it is not, don’t worry, there is still more cooking time remaining. If chicken is still raw in spots, be sure to increase the heat for the remaining cooking time.
- Add all other frozen or raw vegetables or beans. (If you are using fresh spinach, do not add at this time.) Keep heat at Med-High.
- Before serving, cook pasta according to package directions and if you are using fresh leaves, mix raw spinach through the warm veggie medley just before serving, allowing the spinach to wilt and combine.
- Serve by scooping Veggie and Chicken Medley into bowls over pasta and sprinkle with cheese (optional). Even with out pasta and cheese, this is a delicious and warm dinner packed with veggies and protein.
**Vegetarian Version – Omit Chicken and increase Garbanzo Beans. Cooking time will decrease to 3-4 hours on high or can be prepped on the stovetop. For stovetop, add all ingredients in a large pot and simmer on medium until the vegetables defrost and become tender, about 30 minutes.
**Fast and Fresh version – To use leftover cooked chicken or shredded rotisserie chicken, cooking time will decrease to 3-4 hours on high in the slow cooker or can be prepped on the stovetop. For stovetop, add all ingredients in a large pot and simmer on medium until the vegetables defrost and become tender, about 30 minutes.
Not sure why we need to focus on meals like this in Perimenopause? Check out:
Why Eating Enough Protein is Vital to Powerup Perimenopause
Gaining Fat? What your Peri/menopausal Body is Telling You
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