💙 Roundup Events March 14

The goal of the Heart of Roundup newsletter is to keep community members up to date on area events and fun stories.  This is a passion project and we are excited to bring a variety of exciting new things to Roundup.

Please email any events you know of to [email protected]

Crockpot Lemon Garlic Chicken

This Crockpot Lemon Garlic Chicken is a refreshing and easy dish perfect for a spring dinner. The lemon adds a bright flavor, while the garlic brings depth, creating a simple yet flavorful meal with minimal effort.

Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 1/4 cup chicken broth
• 2 lemons, 1 juiced and 1 sliced
• Fresh parsley, chopped (for garnish)

Instructions:

1. Season the chicken: Season both sides of the chicken breasts with salt, pepper, oregano, and thyme.
2. Add to crockpot: Place the chicken in the bottom of the crockpot.
3. Mix garlic, oil, and broth: In a small bowl, mix together the minced garlic, olive oil, and chicken broth. Pour this mixture over the chicken in the crockpot.
4. Add lemon: Squeeze the juice of one lemon over the chicken and arrange lemon slices around the chicken.
5. Cook: Cover and cook on low for 5-6 hours or on high for 2-3 hours, until the chicken is cooked through and tender.
6. Garnish and serve: Garnish with fresh parsley before serving. This dish is delicious when served over cooked rice, pasta, or with a side of steamed vegetables.
   
   

Spring Veggie and Herb Stew

This light yet satisfying stew is packed with the flavors of spring vegetables and fresh herbs, making it a perfect crockpot dish for the season. It’s a great way to use up any veggies you have on hand.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, peeled and sliced
• 2 stalks celery, sliced
• 1 cup fresh green beans, trimmed and cut into pieces
• 1 cup asparagus, trimmed and cut into pieces
• 1 cup peas (fresh or frozen)
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes, with juice
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper, to taste
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped

Instructions:

1. Sauté onion and garlic: Heat olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until soft and translucent. Transfer to the crockpot.
2. Add vegetables and broth: Add the carrots, celery, green beans, asparagus, peas, vegetable broth, and diced tomatoes (with juice) to the crockpot. Stir to combine.
3. Season: Add the dried thyme, dried basil, salt, and pepper to the crockpot. Stir well.
4. Cook: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the vegetables are tender.
5. Add fresh herbs: Just before serving, stir in the fresh parsley and dill.
6. Serve: Taste and adjust seasoning if necessary. Serve the stew warm, with crusty bread on the side for dipping.

These crockpot recipes are perfect for enjoying the bounty of spring produce with the ease of slow cooking, allowing for a flavorful and hearty meal without much fuss.