Share The Health

Take Charge in the Kitchen - Session #2 Featured Recipes


We hope you were able to attend our Take Charge in the Kitchen event last night at FMH Crestwood. This event featured two recipes that show you just how easy it is to incorporate fresh produce and herbs into a delicious home-cooked meal.

First up, Lemon Rosemary Crock-pot Chicken. This recipe features potatoes, rosemary, and garlic, which are very easy to grow at home!

Lemon Rosemary Crock-pot Chicken


What’s included?
1 (3-4 lbs) Whole Chicken
1 Bulb Garlic
2 Fresh Lemon
1 Bunch Fresh Rosemary
To Taste Salt & Pepper
Cooking Instructions:
  1. Rinse chicken, then remove skin and pat dry.
  2. Rub salt and pepper in and outside of chicken.
  3. Place chicken in a 4-5 quart slow cooker.
  4. Place half of the peeled cloves into the cavity of the chicken.
  5. Place half the lemon slices inside the chicken.
  6. Place the remaining garlic and lemon slices on top of the chicken.
  7. Place baby potatoes around the sides of the chicken.
  8. Place rosemary over top of chicken and potatoes.
  9. Cook on low for 4 to 5 hours.
  10. When finished cooking, remove lemon slices and rosemary, and discard.
  11. Cut up chicken and serve

Fresh salsa is a great way to put lots of garden-fresh vegetables to good use!

Fresh Salsa

What’s included?
1-1/2 Tbsp. Fresh Lime Juice
1/3 Cup Red Onion – Chopped
1/2 Tbsp. Minced Garlic
1/4 Cup Chopped Fresh Cilantro
1-1/2 Cup Diced Roma Tomatoes
To Taste Salt & Pepper
Cooking Instructions:
  1. In medium size bowl, mix lime juice, onions, garlic, cilantro and tomatoes.
  2. Season with salt and pepper to taste.
  3. You can also throw ingredients in a food processor or blender for a finer salsa.
  4. Add some jalapeno for a kick, or avocado for a serving of healthy fats.
  5. Serve with corn chips and enjoy!

Once you try the recipe, let us know what you think in the comments!

Categories: Healthy Eating, Events