Happy 2014, everyone! Did you guys have fun over the holidays and/or New Years? Maybe you’re a little bit like me, and maybe you slightly over-indulged (a lot) over the holidays. Perhaps you are still getting residual bouts of heartburn from all that rich, indigestible food you shoveled happily into your body and all those boozy cocktails you tossed back. Yes? Well then, I have the perfect giveaway for you today! The nice folks at TUMS have provided me with a few samples of their products, and I’d like to share them with you:
- TUMS Freshers: The only TUMS product that relieves heartburn fast and freshens breath at the same time.
- TUMS Chewy Delights: Offers the same great heartburn relief as other TUMS products, but in a delicious soft chew!
- TUMS Rolls: Classic TUMS antacids in a convenient roll that fits right in your pocket or purse.
Having grown up eating all kinds of strange and potentially stomach-curdling (but amazingly delicious) things in a super Chinese household, I have a bit of an iron stomach. Nothing really bothers it, and the only time I get heartburn is when I drink too many sugary cocktails. I can’t remember the last time I needed TUMS to soothe my body. Dan, on the other hand, has a much rockier relationship with his stomach, and he’s constantly popping TUMS like candy. So yes, he was excited about the samples, especially the chewable ones that actually are like candy. I was excited too – a tasty little morsel that treats heartburn and freshens breath? Um, I’ll take a billion boxes of those so I can hand them out to my dad’s food-loving, chain-smoking drinking buddies. Pee-yew.
But OK, enough about the old men with heartburn. Lets talk about this recipe. This is my first post of 2014, so I’m making it a healthy one. Cuz, you know – new year’s resolutions and all that. Eat better, exercise more, drink fewer cocktails, go to bed at a reasonable hour…you know the drill. I make the same resolutions every year, and the results are always the same: I’m super good for a few weeks, then promptly fall off all wagons as soon as I decide I’ve been good enough for a “cheat day”. Le sigh. It’s a vicious cycle. But hey, why start the year feeling all pessimistic about resolutions? Lets start it with this amazingly delicious, super simple, low calorie chicken dish that will delight your tastebuds and fill your fridge with enough food for a few meals. All you need is a few basic ingredients, a crockpot, some patience, and boom – juicy, fork-tender, flavorful chicken that you can feel good about eating (especially if you pair it with a heap of vegetables).
** This is a sponsored post, and I was provided with free samples from GlaxoSmithKline Consumer Healthcare; however, all opinions are my own. I have not been compensated in any way for my opinions in this post.
If you are as big a fan of TUMS as Dan is, see entry details below! The winner will be selected randomly, and will receive samples of all three products (Freshers, Chewy Delights and Roll).
- To enter the giveaway, leave me a comment telling me what was the best thing you ate or drank over the holidays.
- To earn up to THREE bonus entries, do one (or all!) of the following and leave me separate comments below telling me what you did:
(1) Subscribe to my blog using the RSS feed icon in the sidebar (if you are already subscribed, leave a comment saying that!).
(2) Like Just Putzing Around the Kitchen on Facebook.
(3) Follow Just Putzing Around the Kitchen on Twitter.
- Giveaway will end at 5pm next Friday, January 17.
[Congratulations to our giveaway winner, Melissa!]
Crockpot Parmesan Chicken (Adapted from How Sweet It Is)
- 4 boneless, skinless chicken breasts
- 4 tbsp olive oil
- 6 tbsp dry white wine
- 1 cup chicken stock
- 1 tbsp minced garlic
- 1 teaspoon dried basil
- 1 tsp fresh parsley, chopped
- 1/4 cup finely grated parmesan cheese + 2 tbsp
- 3/4 cup vegetables of your choice
- Rice or pasta
- A few hours or the night before you cook them, season chicken breasts with salt and pepper to taste.
- In a small bowl, whisk together olive oil, Parmesan cheese, basil, parsley, garlic and 3 tbsp of the white wine.
- Put seasoned chicken in a large ziplock bag, then pour your marinade over top, zip the bag, and shake to coat each piece of chicken with marinade. Keep in the fridge for a few hours or overnight.
- When you’re ready to start cooking, place marinated chicken in your crockpot with 3 more tbsp of wine and the chicken stock.
- Cook on low for 6-8 hours.
- Prepare rice or pasta according to directions. Set aside.
- Cook vegetables of your choice in manner of your choice.
** I tossed a few cups of zucchini and yellow squash with olive oil, salted everything, and tossed it into the oven on a baking sheet for 20 minutes at 400 degrees F.
- Cut chicken into pieces/chunks, and toss together with vegetables of your choice. Spoon generously over a plate of rice.
- Top with additional parmesan, if desired.