I felt pretty crummy last night when I got home from work. I’ve been battling a head cold since the weekend when I did my 15 intervals in the cold outdoors. When 40 degree wind goes in my ears it just gets to me… I really should have worn a hat or headband. Lesson learned.
Usually when I’m feeling sick all I want is carbs – oatmeal, PBJs and crackers. Last night was different. Last night I wanted veggies. It was the perfect choice because my produce delivery came that day too.
The night before I prepped the crock pot with a whole chicken seasoned with Italian spices, sea salt and pepper. I also coated it with a mist of olive oil too. I had the butcher remove the skin so that I wouldn’t have to. It definitely saved me some time.
In the morning Jacob pulled the chicken out of the oven, set the crock pot for 6 hours on low and I came home to a wonderful smelling house.
The chicken was out of this world tender. Falling off the bones good.
Next up were my veggies and a whole lot of them.
Ruby Red Mixed Veggie Hash
1 tbsp extra virgin olive oil
1 medium yukon gold potato, diced
1/2 an onion, diced
1/2 a red bell pepper, diced
1 small beet, grated
10 green bean, chopped
6 swiss chard leaves (or beet greens if that’s all you have), chopped – include the stems if you’d like
Sea salt and pepper to taste
Place a large skillet over medium-high heat and add the olive oil. Add the potatoes to the pan and cook for about 5-7 minutes, stirring every so often.
Add in the onion and bell pepper once the potatoes look half way cooked through.
After 2 minutes add the add the grated beets and beans.
Cook for another 2-3 minutes then add the swiss chard.
Season with sea salt and pepper and cook until the swiss chard has wilted down a bit, for about 3-4 minutes.
This makes enough for 2 sides or 1 large meal.
Top with some chicken, or whatever protein you have on hand.
Finish with some grated parmesan cheese to make it extra special.