- Gluten-free
Asparagus-Potato Hash with Goat Cheese and Eggs
Crispy potatoes sautéed with tender asparagus and topped with perfectly cooked eggs. A hearty, wholesome hash that’s simple, satisfying, and perfect any time of day.
Instructions
Whisk together the yogurt, garlic, lemon juice, lemon zest, and salt in a bowl.
Place the chicken in a 6-quart slow cooker and pour 1/3 cup of the yogurt sauce over top, tossing to coat. Cover and refrigerate the remaining sauce while the chicken cooks.
Cover and cook on high for 3 to 4 hours, or low for 5 to 6 hours, until tender and cooked through.
Remove the chicken from the cooking liquid and slice or shred. Drain all but 1/4 cup of the liquid from the slow cooker, return the chicken, and pour in another 1/3 cup of the reserved sauce, tossing to coat. Warm through on high for 5 minutes.
Serve with the remaining 1/3 cup of sauce on the side for dipping or drizzling.
- Gluten-free
Bacon Egg Cups
Classic breakfast in individual bacon cups! There are a couple extra steps but so worth it and can be made ahead for easy grab and go! There's an easy option too!
Baked Spicy Barbecue Chicken Wings
- Gluten-free
Baked Spicy Barbecue Chicken Wings
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