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Image © 365 Days Of Slow Cooking
$1.55 per serving
242 likes
Ready in 45 minutes
Spoonacular Score: 63% 
365 Days of Slow Cooking: for Slow Cooker Chicken and Pesto Soup might be just the main course you are searching for. One serving contains 341 calories, 16g of protein, and 21g of fat. This recipe serves 6 and costs $1.55 per serving. From preparation to the plate, this recipe takes around 45 minutes. Plenty of people made this recipe, and 242 would say it hit the spot. It will be a hit at your Autumn event. A mixture of pesto, celery, eggplant, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the milk you could follow this main course with the Milky Way Brownie Bites as a dessert. It is a good option if you're following a gluten free diet. All things considered, we decided this recipe deserves a spoonacular score of 66%. This score is solid. Try 365 Days of Slow Cooking: for Slow Cooker Chicken and Orzo Soup, 365 Days of Slow Cooking: for Slow Cooker Honey Dijon Chicken and Mushrooms, and 365 Days of Slow Cooking: for Slow Cooker Chicken, Black Bean and Corn Chowder for similar recipes.
Read the detailed instructions on 365 Days Of Slow Cooking
Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).
Many people will tell you to remove the skin on your chicken to cut down on fat. This is true, but if you like the taste, leave it on! You're only gaining a little fat for a lot of flavor. Plus, a little over half of the fat in chicken skin is monounsatured fat (that's a heart-healthy kind) and the notion that saturated fat is unhealthy is being questioned too. So in our opinion: dig in, skin and all!
The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.
Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.
If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.
Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).
Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.
When buying celery, make sure the stalks feel firm and the leaves look fresh. Store in your refrigerator's crisper for up to two weeks.
Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.
If you normally rinse your chicken?stop! You could be spreading bacteria around your kitchen and it isn't really necessary.
Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.
To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.
Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.
According to the Environmental Working Group (EWG), celery is one of the worst vegetables in term of pesticide residue. If you're trying to reduce pesticide residue in your diet, be sure to buy organic celery.
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