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$0.98 per serving
Ready in 8 hours and 10 minutes
Spoonacular Score: 40%
If you want to add more gluten free and dairy free recipes to your repertoire, Slow-Cooker Chicken Enchilada Soup might be a recipe you should try. For 98 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This main course has 291 calories, 12g of protein, and 20g of fat per serving. This recipe serves 12. 1 person has tried and liked this recipe. Not a lot of people really liked this Mexican dish. It is perfect for Autumn. Head to the store and pick up pepper, garlic powder, canned tomatoes, and a few other things to make it today. To use up the cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. Overall, this recipe earns a good spoonacular score of 40%. Users who liked this recipe also liked Slow Cooker Chicken Enchilada Soup, Slow Cooker Chicken Enchilada Soup, and Chicken Enchilada Soup in the Slow Cooker.
Read the detailed instructions on Kraft Recipes
Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.
Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.
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!
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.
If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.
If you normally rinse your chicken?stop! You could be spreading bacteria around your kitchen and it isn't really necessary.
Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.