Chicken Rustica, Sweet Wheat Berry Salad, and Peanut Butter Bars

No time for a meal prepared in a skillet?  Use your slow cooker.  Many meals that were meant to be baked or sauteed can be converted into a slow cooker meal.  This Chicken Rustica can also be made on the stove top if you prefer.  Our 11-month old baby loved this dish!


Wheat berries are a forgotten source of fiber and protein.  When cooked, wheat berries retain a slight crunch.  This salad has a great assortment of fruits and flavors. Another great finger food option for  toddlers. 


And for the grand finale - chewy peanut butter bars.  Yum.  Enough said.

Chicken Rustica

Serves 4

1 pound boneless, skinless chicken thighs
1 olive oil
1 medium onion, sliced
1 (6 ounce) jar marinated artichoke hearts, drained
1 (3 ounce) jar sliced black olives, drained
1 jar tomato and basil spaghetti sauce
1/4 cup chicken broth
1/4 teaspoon red pepper flakes
2 tablespoon chopped fresh basil leaves

Season chicken with salt and black pepper.  Place in the bottom of a 4 quart or larger slow cooker.  Top with sliced onion, artichoke hearts and olives.  Pour the spaghetti sauce and chicken broth over the top.  Sprinkle with red pepper flakes.  Cover and set on low for 4-5 hours or until chicken is cooked through.  Stir in basil. 


Place cooked chicken on serving plates, top with sauce.  Sprinkle with basil. 

Sweet Wheat Berry Salad (from Relish)

Serves 8

Salad:

2  cups uncooked wheat berries

1  cup roasted and salted pumpkin seeds

1  cup chopped apple

1/2  cup chopped dried apricots

1/2  cup dried cranberries

1  cup finely chopped parsely

Vinaigrette:

1/2  cup ginger ale

3  tablespoons apple cider vinegar

1/2  teaspoon salt

1/2  teaspoon black pepper

1/2  teaspoon ground nutmeg

1/2  teaspoon ground cinnamon

2  tablespoons extra-virgin olive oil

2  tablespoons lemon juice

In a large bowl, pour at least 2 inches of water over wheat berries.  Cover and set aside to soak for 1 hour.  Drain well.  

In a medium saucepan, bring 7 cup s of water to a boil.  Add wheat berries.  Reduce heat and simmer, uncovered, for 40 minutes.  Wheat berries retain a firm, chewy texture when cooked.  Drain and let cool.

Transfer cooked wheat berries to a large bowl. Add pumpkin seeds, apples, apricots, cranberries and parsley.

To prepare vinaigrette, combine all ingredients in a small bowl. Whisk well. Add to salad ingredients and mix well.

Peanut Butter Bars

Serves 36

1 cup peanut butter

2/3 cup butter, softened

1-1/3 cups white sugar

1 cup packed brown sugar

4 eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

Preheat oven to 350 degrees.  Coat a 9x13-inch baking dish with cooking spray.

In a medium bowl, cream together peanut butter and butter. Gradually blend in the brown sugar, white sugar, eggs, and vanilla; mix until fluffy. Combine flour, baking powder, and salt; stir into the peanut butter mixture until well blended.

Bake for 30 to 35 minutes in preheated oven, or until the top springs back when touched. Cool, and cut into 32 squares.