I found this recipe on Pinterest, and tweaked it a bit to fit our family's taste and it turned out great! This will absolutely be in our meal rotation. Who doesn't like a crockpot meal this time of year?! Salsa Verde Crockpot Chicken Serves: 4-6 Ingredients: 1 yellow onion, sliced 2 chicken breasts 1/4 cup chicken stock 1 tablespoon garlic powder 1 teaspoon chili powder Salt & Pepper 1 7oz jar of Salsa Verde 1 brick of reduced fat cream cheese 1 cup of shredded cheddar cheese 1/3 cup of skim milk 1 head of broccoli florets, cut into bite sized pieces Directions: Turn your crockpot to low and make a "bed" of your sliced onions. Place the chicken breasts over the top and add in garlic powder, chili powder, salt/pepper, salsa verde and chicken stock. Cook on low for about 3-4 hours. About 45 minutes before serving, add in the brick of cream cheese and allow it to melt for about 15 minutes. About 30 minutes before serving, shred the chicken and stir in the
Happy Tuesday! Yesterday, October 14th, was Global FPIES Day. FPIES (Food Protein Enterocolitis Syndrome) is a food allergy of the gut. If a child with FPIES ingests a trigger food, he/she will begin intensely vomiting about 2-3 hours post-consumption. The vomiting occurs for several hours, and there are serious dangers that the child will become dehydrated. Jack has been diagnosed with FPIES since March of 2024, and his diagnosis is something I think about daily. In fact, I think about it every time he puts ANYTHING food related in his mouth. This time last year, we were about to begin our journey towards a diagnosis. At one point, Jack had 0 (ZERO!) foods that we were certain he could eat. Now, I've lost count of his safe foods. What a blessing that is! Most children outgrow FPIES by age 2-3, so each day we get a little closer to being FPIES free. I'm proud of our progress and I'm proud of our boy.