Crockpot

BBQ Pulled Crock Pot Turkey with Apricot Glaze

Crockpot Low Fat pulled BBQ

It’s BBQ season!  And if you’re a 20-something living in an apartment, not having a grill can be really upsetting.  Sunshine and smoke-charred foods are such a natural pairing, and without access to a barbecue it can be tough to recreate that match.  Enter, crockpot..and a little help BBQ sauce, of course.

This recipe requires three ingredients.  Three.  All of which are commonly found at your local grocery store, and very inexpensive. The sweetness from the apricot preserves allows the tang from the BBQ sauce to shine through, and even makes the sauce thicker than your typical pulled-pork recipe.  Plus, it’s a whole new spin on how to eat turkey (and keep it juicy), and will definitely be a crowd pleaser at any outdoor event.  Did I mention there’s almost zero fat in this recipe, and you get up to double the serving size and protein power for the same caloric value as a standard pulled pork recipe?  Or that it can be made ahead of time, frozen individually or in bulk, and requires 15 minutes?  Wins, all around.

Ingredients:

-2 lbs. turkey tenderloin (or turkey/boneless, skinless chicken breasts)

-2 cups of your favorite BBQ sauce (I love Stubbs!)

-1 cup apricot preserves

(That’s it)

Easy BBQ Pulled Crock Pot

Instructions:

Put turkey (or chicken) in crockpot, pour over BBQ sauce and apricot preserves.  Turn crockpot on high for 10 hours.  When the time is up, shred the turkey in the crockpot so that the meat can absorb all of the sauce. (That’s it…I know, right?)  I let mine cool overnight, then portioned it out to freeze.  I’ve since had enjoyed this pulled turkey on many occasions, and so far my favorite has been over juicy veggies and greens, with a little corn and cheese, of course.

Healthy Summer BBQ Salad

I will say, this freezes/reheats perfectly, and is a great alternative to the grill.  If you choose to freeze this recipe in bulk, I’d recommend using an oven-safe dish, and allow the pulled turkey to heat back up in a 350 degree oven until warm.  For individual portions, I use small freezer bags, then put the frozen turkey on a dish in the microwave for a few minutes to defrost (no bags in the microwave, please).

High Protein BBQ Recipes Freezer

What recipes help you get your grill-time fix?  Let us know, and find us on Instagram @whattodowithlemons!

 

 

 

 

Arrabbiata Chicken Chili

Homemade Arrabbiata Chili

Growing up, my family would get together every sunday for dinner with my Grandparents.  As traditional Italians, the meal consisted of macaroni and gravy, with a simple side salad and some butter cookies for dessert.  Though the menu was the same each week, I had dozens of times to practice my macaroni:sauce:cheese ratio.  I quickly found out that I had an extraordinarily disproportioned plate, heavily emphasizing the sauce and cheese, and eventually exchanged my plate for a bowl.  Now, let the records show that I have nothing against pasta.  I eat it, covered in creamy bechamel, garlic wine, and rich vodka sauces.  But for some reason, I’d much rather ditch the pasta and just take a spoon to a full bowl of any/all red sauces.  That’s what inspired this dish – I needed to put together a recipe for a red sauce that was supposed to be eaten on it’s own, sans pasta.

Zucchini Mushroom Arrabbiata Recipe

Ingredients:

-1 lb ground chicken (or beef)

-2 cans san marzano peeled tomatoes

-half a small can of tomato paste

-2 large zucchini

-10oz mushrooms

-half a large onion

-2t minced garlic

-2t red pepper flakes

-2t dried italian spices

-fresh basil, 6-10 leaves

-salt & pepper

-olive oil

-cheese, to top

 

Instructions:

Preheat your oven to 350.  While you’re waiting for the oven to heat, cut your basil, onion, zucchini and mushrooms, but keep the onions separate from the mix – place the basil aside for later.  Drizzle each vegetable with olive oil, and bake for 20-30 minutes, depending on the crunch you’d like to keep in your chili.  I baked the zucchini/mushroom combo for 10 minutes, and the onions for 30.  While the vegetables are cooking, fully cook the ground chicken in a large skillet, and set aside when done.  Once the onions are done, add them to a food processer with some minced garlic, salt, and pepper, and puree.  This, is an amazing secret.  This onion/garlic puree packs so much flavor into your recipe, and by roasting the onions before hand, you take away that onion bite that you don’t want in a sauce, and diffuses the garlic through the dish without using any powdered spices.  Try it.

Roasted Mushrooms and Zucchini Arrabbiata

Next, sautee the garlic/onion mixture with the tomato paste and the herbs in a large pot, for about 3-5 minutes, just until it’s all combined and the spices become fragrant.  Next, add the 2 cans of tomatoes, and break up the whole pieces with a wooden spoon.  Add in the chicken, vegetables, basil, and red pepper flakes, and stir.  Allow this to come together in a low simmer for about an hour – until fully heated through.  I don’t have a big enough pot to handle this amount of sauce, so I put all of the ingredients together in a crock pot and let the flavors meld on low for 3 hours.

Spicy Arrabbiata Chicken Chili

The result is amazing.  Chunky, hearty, spicy, and light chili-sauce that is good enough to stand on it’s own.  I topped each serving with some fresh basil and a combination of shredded parmesan and asiago cheese.  This recipe is easily adjustable to your preferences – add more spice or add eggplant as a meat replacement.  I can’t wait to share this one with my family!

Healthy Arrabbiata Recipe