Crockpot Braised Beef Brisket

It was the first time making brisket for me and this recipe did not disappoint! I had with some broccoli and my two boys ate in some bread rolls.

Recipe:

1 tablespoon of salt1 tsp pepper

1 1/2 pounds of beef brisket trimmed

3 tablespoons of coconut oil

1/2 medium onion peeled

4 garlic cloves

2 sprigs of thyme

5 cups of broth or water

1. Season the brisket with salt and pepper and brown brisket in a pan on both sides.

2. Layer the bottom of the crockpot with onion and cover with water/broth and thyme.

3. Cook on low in a crockpot for 8/9 hours.

4. Blend in a blender the remaining ingredients in the crockpot to make a sauce and then simmer in a pan till it thickens...about 15 minutes.

Chicken with Feta and Artichoke

Chicken breast is just so versatile, isn’t it? So much can be done with this popular protein, and marinating it in tart yogurt, lemon juice, garlic, and spices not only steeps it in brilliant flavors, but it also tenderizes the chicken for a juicy and delicious main course. Though the marinade is technically enough to finish off this dish, we’ve added an extra punch of fiber and nutrients with a savory compote of sun-dried tomatoes and artichokes. It’s topped with feta cheese to tie together all of the Mediterranean flavors.

Chicken Breast with Feta and Artichoke

Total Time: 1 hr. 28 min.
Prep Time: 10 min.
Cooking Time: 18 min.
Yield: 8 servings

Ingredients:
1 cup nonfat plain yogurt
4 cloves garlic, finely chopped
3 Tbsp. chopped fresh oregano, divided use
2 Tbsp. chopped fresh parsley, divided use
1½ tsp. fresh lemon juice
1 tsp. ground black pepper
8 (4-oz. each) raw chicken breasts, boneless, skinless
1 cup crumbled feta cheese (about 5 oz.)
1 medium tomato, chopped
½ cup canned artichoke hearts, packed in water, drained
½ cup sun-dried tomatoes, chopped, reconstituted in hot water for 10
minutes, drained
Nonstick cooking spray

Preparation:
1. Combine yogurt, garlic, 2 Tbsp. oregano, 1 Tbsp. parsley, lemon juice, and pepper in a medium bowl; whisk to blend.
2. Place chicken in a glass dish. Top with yogurt mixture. Marinate in the refrigerator, covered, turning once, for at least 1 hour and up to overnight.
3. Preheat grill or broiler on high.
4. Combine cheese, tomato, artichoke hearts, sun-dried tomatoes, remaining 1 Tbsp.oregano, and 1 remaining Tbsp. parsley in a large bowl; mix well. Set aside.
5. Grill or broil chicken for 4 to 5 minutes on each side, or until no longer pink in the middle. Set aside.
6. Heat oven 350° F.
7. Place chicken on a baking pan lightly coated with spray. Top each piece with 1 rounded Tbsp. of cheese mixture. Bake for 5 to 8 minutes, or until the cheese is lightly browned.

For all my fixers, the container count is 1 Green, 1 Red, 1/2 Blue