Tag Archives: vinaigrette

Lemon Pepper Crockpot Chicken

Not wanting to put too much time into cooking this week because of a busy schedule, I busted out the crockpot.  So easy, quick, and minimal effort.  I don’t usually use the crockpot during the week because my school schedule starts so early, and the food ends up sitting for a little longer than it should.  But I did use it this week for a homemade Lemon Pepper Chicken… and I have a few suggestions on how I would do this differently again.

Lemon Pepper Crockpot Chicken


  1. 3 chicken breasts (although thighs would probably be better)
  2. one cup dry white wine
  3. 2 cups gluten free chicken broth
  4. 2 tbsp. dijon mustard
  5. 2 sprigs each of fresh rosemary and thyme (although dried would be fine, too)
  6. 1 tbsp. chopped garlic
  7. 3 tbsp. lemon pepper
  8. 2 cups rice
  9. one half package frozen peas
  10. 2 tbsp. olive oil
  11. 2 tbsp. champagne vinegar
  12. 2 tbsp. honey
  13. 2 more tbsp. lemon pepper


  1. Combine the chicken, wine, broth, mustard, rosemary, thyme, garlic, and 3 tbsp. lemon pepper in the crockpot.
  2. Cook on low for 7 hours. 
  3. When the chicken is almost done, cook 2 cups rice according to package directions.
  4. When the rice is just about done, add the frozen peas.  Cover and continue to simmer until the peas warm up and the rice is fully cooked.
  5. Make a vinaigrette by whisking together the oil, vinegar, honey, and rest of the lemon pepper.
  6. Serve the chicken over the rice, and drizzle the vinaigrette on top.


The few changes that I would make would be to use chicken thighs instead of breasts because they stay juicier for longer.  I would also not cook it for more than 8 hours, and not let it sit as long as I did, which was a few hours.  Nothing is worse than dry chicken!  Also, in this recipe, I used peas… which was not my original idea.  I did use broccoli, but it didn’t hold up in the crockpot and I had to improvise with frozen peas I had on hand!

Happy Allergy Free Eating!


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Blood Orange Quinoa Salad

Always looking for lunches that don’t involve a sandwich, I often turn to quinoa.  Quinoa is a grain that is gluten free and full of fiber and protein (about 5g fiber and 9g protein per serving).  It really is an underestimated (and under eaten!) grain.  You cook it like pasta, but it has much greater staying power than pasta does because of its high protein content.

This week, I cooked a pot of quinoa and roasted red peppers, zucchini, and eggplant in the oven to make roasted vegetable quinoa salad.  It is a filling lunch that gets me going through the day.  Just toss over lettuce and you have a variation on your regular standard salad.

But, my favorite part of my lunch this week was the vinaigrette that I tossed the salad with.  I used blood orange vinegar and fresh blood orange juice with some olive oil and ginger… yum!  It really added a nice zing to the salad.

Blood Orange Vinaigrette

In a bowl or salad dressing shaker, combine:

  1. 3 tbsp. blood orange vinegar (I easily found it at Whole Foods)
  2. juice of one half of a blood orange
  3. 2 tbsp. olive oil
  4. 1 tsp. ginger
  5. salt and pepper to taste

Whisk and pour over roasted vegetable quinoa salad or your favorite salad.

A delicious and spring like break to winter!

Happy Allergy Free Eating.

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