I hardly ever use actual measurements in recipes and it usually turns out okay. For this barbecue chicken I combined:
about 2.5 lbs chicken breast
about a cup and a half of barbecue sauce
about a 1/4th of a cup of italian dressing
sprinkle of garlic powder
sprinkle of black pepper
Combine all ingredients in crock-pot. My chicken breasts were frozen so I left them on high for around 5 hours, until they were fully cooked and beginning to fall apart. I sauteed some broccoli and baked some potatoes to serve with the chicken. Super easy meal that was delicious, gluten-free, and full of vegetables! I plan to use the crock-pot a lot more this fall and winter since I can start dinner before I leave to intern and it will be ready when I get home. I have thoroughly enjoyed fall in the New River Valley so far. This weekend we plan to visit haunted houses, pick and carve pumpkins, and hopefully go for a hike to see the beautiful leaves! Looking forward to the weekend and hopefully having some time for a little rest and relaxation. Until then, it's just another a day in the life of a gluten-free grad student.
Below is a photo from our first Blacksburg hike to the Falls Ridge Nature Preserve. The leaves are now in their peak of bright colors, I can't wait to take pictures this weekend!
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