Wednesday, August 16, 2017


The most tender and deliciously seasoned crockpot turkey breast. Perfect for smaller holiday, get togethers or to have turkey ready for lunches and salads during the week.

Roasted Turkey Breast as my protein tonight with mashed cauliflower and carrots

I didn't want to roast it on this warm summer day 
so I thought I would make it easier in the crock! 

If you have been searching for a recipe that makes Moist turkey breast in the crock pot!

This is it!! 

My husband Brian said.. 
"It's like a thanksgiving summer feast!"

He didn't even realize the "mashed" was cauliflower!!
Click HERE for that recipe! 

I am on week 3 of Shift Shop so No Yellow Container week!! 
This made me feel like I wasn't missing out! 

A few quick “turkey” notes. Be sure that your turkey is 100% thawed out before putting it in the crockpot. This does take some planning and preparation as a turkey will generally need to sit in the fridge for 1-2 days (a 5-7 pound turkey) to get fully thawed out.

I highly recommend a bone-in turkey breast just because of the flavor you’ll get from it.
However I all I could find this summer shopping trip was boneless! 

Leave a comment and don’t forget to take a picture and share it on my Facebook page or tag it #pcospositivechef on Instagram!

print recipe

The most tender and deliciously seasoned crockpot turkey breast. Perfect for smaller holiday, get togethers or to have turkey ready for lunches and salads during the week.
  • 1 (5-6 pounds) bone-in turkey breast completely thawed
  • 6 stalks Organic Celery
  • 2 Organic Yellow (sweet) Onions
  • 3 Organic Carrots quartered, I keep them about 3 inches to stay crisp 
  • 1 cup Chicken Bone Broth or Chicken Stock 
  • 6 tablespoons Irish Butter separated (optional)*If Following Shift Shop Remember you are allowed butter but it counts as a spoon when tracking! 1 teaspoon = 1 serving. 
  • 1 tablespoon Seasoning: dried minced garlic
  • 1 teaspoon Seasoning: smoked paprika
  • 1 teaspoon Seasoning: Season Salt
  • 1/2 teaspoon Seasoning: Pepper
  • 1 teaspoon Seasoning: Italian Seasoning
  • 1/4 teaspoon Seasoning: Dried Sage
  • 1/4 teaspoon Seasoning: Parsley
  • Optional: 1/4 teaspoon dried thyme
1. Make sure the turkey breast is completely thawed -- this can take 1-2 days in the fridge so be prepared. It isn't food safe to thaw a turkey in the crockpot.2. Spray a large crockpot (I use a 6 quart crockpot) with nonstick spray. (I use a misto w/ EVOO)3. Place the celery at the bottom. Cut one yellow onion into large chunks and add it to the bottom. Add the carrots. Pour the chicken broth on top. SS TIP: (reserve a few tablespoons for (butter free shift shop) adding seasoning to inside and skin. 4. Cut off the skin of the turkey breast (OR leave it on, whatever you prefer -- I think it is better w/out. If No Bone Wrap the breast to hold it together with cooking string. 5. Place the turkey breast, BREAST DOWN on top of the vegetables.6. Cut the other onion in half and place inside the turkey with 4 butter (optional) or use extra bone broth. 7. Stir together all of the seasonings and rub all over the turkey. If leaving the skin on, make sure to rub the seasonings under the skin.8. Melt the remaining 2 tablespoons of butter and, using a pastry brush, brush it all over the turkey. *If Following Shift Shop Remember you are allowed butter but it counts as a spoon when tracking! 1 teaspoon = 1 serving. 9. Cover the crockpot and cook on high for 1 hour and then low for 5-7 hours (Mine took 5 without the bone) or until the turkey's internal temperature reaches 165 degrees F and it is very tender.10.Remove the turkey from the crockpot and turn so it is breast up. LET IT REST about 5 minutes before cutting this is KEY to keep the juices in the meat! 11.Start by removing the wishbone and then remove all the other bones. Take the large pieces of meat and slice them. Enjoy.Recipe Notes TO MAKE GRAVY: Remove the vegetables and strain out the remaining liquid in the slow cooker. Add that liquid to a small pot and allow to sit for 5-10 minutes or until all the fat comes to the surface. Remove the fat and allow the mixture to come to a simmer over medium-low heat. Stir constantly for about 5-10 minutes or until thickened. In a separate bowl, briskly whisk together 1 and 1/2 tablespoons cornstarch with 2 tablespoons cold water until completely smooth. Briskly whisk that mixture into the gravy and simmer over low heat until completely thickened. Add salt, pepper, and any other seasonings needed.
Prep time: Cook time: Total time: Yield: 4-6 servings as a main dish

Cauliflower Mashed Potatoes

Cauliflower mashed potatoes are a creamy, delicious, and healthy alternative to traditional mashed potatoes
Mashed cauliflower doesn’t taste exactly like mashed potatoes, but it’s amazing and has the same silky texture.

The recipe is super easy, you only need 5 ingredients, an immersion blender or food processor  and 15 minutes. 
Simply boil the cauliflower and garlic until soft, rinse, add the remaining ingredients and blend with a hand blender or food processor until fluffy and smooth. 
TIP: If you have time, you could roast the cauliflower and garlic instead of boiling them for extra flavor.
After draining the cauliflower, return it back to the hot pan and let it stand for 2 to 3 minutes with the lid on. The cauliflower needs to be fairly dry otherwise you’ll end up with runny “mashed potatoes”.
I garnished the mashed cauliflower with thyme, himalayan sea salt, freshly ground pepper and a drizzle of extra virgin olive oil. Feel free to add your own twist to it: spices, cream cheese, sour cream, parmesan, spinach, chives, parsley….The options are endless!
Cauliflower mashed potatoes can be made up to 3 days in advance and kept in the refrigerator.
These low calorie, low carbs cauliflower mashed potatoes will quickly become your favorite side dish!
If you try this recipe let me know what you think! 
Leave a comment and don’t forget to take a picture and share it on my Facebook page or tag it #pcospositivechef on Instagram!

print recipe

Cauliflower Mashed Potatoes
Healthy Cauliflower Mashed Potatoes - (NO YELLOW CONTAINER SIDE) A creamy, delicious, gluten free, low carb, 21 Day Fix or Shift Shop approved, keto and vegan alternative to starchy mashed potatoes.
  • 3 pounds ~ 1 Medium Head Cauliflower trimmed and cut into florets
  • 2 or 3 Garlic Cloves
  • 2 teaspoons (each serving) garnish) teaspoons extra virgin olive oil
  • 1/2 teaspoon Sea Salt
  • 1/8 teaspoon Freshly Ground Black Pepper
  • For garnish: chopped fresh chives, extra virgin olive oil, sea salt, freshly ground black pepper
1.Bring a large pot of salted water to a boil, add the cauliflower and garlic and cook for about 10 minutes or until the cauliflower is fork tender. 2. Drain, return it back to the hot pan and let it stand for 2 to 3 minutes with the lid on.3.Transfer the cauliflower and garlic to a food processor, add the olive oil, salt and pepper and purée until smooth. (You can also use a potato masher or hand blender).4. Adjust the salt and pepper to taste.5. Garnish with chopped fresh thyme, salt, pepper, and a drizzle of olive oil.6.Serve immediately.Enjoy! *You can store the cauliflower mashed potatoes in the refrigerator for up to 3 days.
Prep time: Cook time: Total time: Yield: 4 servings

Saturday, August 5, 2017

Low Carb Caprese Balsamic Grilled Chicken

We just got back from Florida and It's funny when you travel with friends and even friends kids request meals from you!! lol!!

For me this is normal because I LOVE TO COOK!! 
It really makes me happy to make a meal that makes others happy so even on vacation I am the easy gourmet chef!!

This is easy for a Beach House or Lake House and Every house comes with a Grill!! Perfect Right!

Low Carb Dinner
Caprese Balsamic Grilled Chicken

 Fresh and tasty balsamic marinated grilled chicken topped with melted fresh mozzarella, ripe tomato and plenty of basil! 
I served this with a low carb side of grilled zucchini with parmesan flakes!! 

Caprese Salad Chicken 

Prep Time:
5 minutes Marinate Time: 8 hours
Cook Time: 15 minutes Total Time: 20 minutes
Servings: 4


  • 4 (6 ounce) boneless skinless chicken breasts 
  • 1/2 cup balsamic vinaigrette 
  • 8 ounce fresh mozzarella ball,sliced 
  • 1 ripe field tomato, sliced 
  • 1/4 cup basil, sliced 
  • 1/4 cup balsamic reduction 

1. Marinate the chicken in the balsamic vinaigrette overnight. 

Note: It's best to marinate the chicken overnight but you can do it for less time or even skip it and rely on the balsamic reduction for the balsamic flavor, just give the chicken a little pound to release the fibers! I also add the stems from the basil around the marinating chicken... nose to tail!! Why waste it!! :) 

2. Grill the chicken in medium-high heat until cooked and slightly charred, about 2-4 minutes per side before topping with the mozzarella and tomato and letting it heat until it just starts to melt.

Note: You can grill the chicken on a barbecue, in a grill pan or regular pan on the stove or broil in the oven.

3. Serve topped with the basil and balsamic reduction. 
TIP:I make this ahead of time and add a little EVOO, Sea Salt and Balsamic Reduction to the cheese, tomato and basil before I fire up the grill!! 

TIP: To make a balsamic reduction, simmer 1/2 cup balsamic vinegar over medium heat until it has reduced by 1/2.

Nutrition Facts: Calories 283, Fat 10g (Saturated 4.1g, Trans 0), Carbs 1.1g (Fiber 0g, Sugars 2g), Protein 51g

I hope your family enjoys this one as much as we did!! 
If you try it tell me about it below!!