Don’t wait for winter to break out your slow cooker. Try this summer
slow cooking recipe.
1 small onion, diced
2 cloves garlic, minced or crushed
1 lemon, sliced. Rind and pith cut off.
1 pound chicken thighs
Handful of sage leaves
Salt and Pepper to taste
1 c. Ricotta cheese
Layer onion and garlic on the bottom of the slow cooker. Place chicken on top of onions
and garlic. Spread sage leaves and lemon slices on top of chicken. And salt and pepper if
desired. Cook on high for 4 hours or low for 6 hours. When chicken mixture is done,
remove from crock pot and place in a bowl. Shred chicken and mix with ricotta cheese.
Spoon onto crepes and serve.
1 c. milk
1/2 c. all-purpose flour
1/4 c. whole wheat flour
1/4 t. salt
1 c. baby spinach leaves
3/4 c. Parmesan cheese, grated
Blend all ingredients together until smooth. Heat a skillet until a little water sizzles when
dropped on it. Spray pan with cooking spray. Pour a small amount of batter into skillet,
tilting pan so batter covers bottom.
Cook until nicely browned on underside. Loosen edge; turn; cook until browned on other
side. Remove from pan; cool on wire rack. Then stack on waxed paper. Repeat with rest of
batter, to make about 18 crepes.
Natalie Monson , Registered Dietitian
Teaching Kids and Parents Healthy Habits for Life