Got apples?  Here’s a simple low oxalate recipe that has been a family favorite since I was a kid.  It’s perfect in the fall when apples are abundant and even better in the winter on a cold snowy night.  I serve it unsweetened as a side dish (it’s especially good with pork) or drizzled with a little honey for the boy’s dessert.   You can peel the apples if you want, or leave the peels on if you’ve got fresh apples without too many blemishes or pesky pesticides.

Fried Apples

6 – 8 medium-sized cooking apples (Granny Smith or Jonathon are good)
2 tablespoons butter or coconut oil
1/4 teaspoon cinnamon
A drizzle of honey (optional)

Peel the apples if desired, then core them and cut them into thin slices.  Melt the butter over medium heat.  Add the apples and saute until tender, allowing at least some of the apples to become golden brown.  Sprinkle the cinnamon over the top and add a drizzle of honey if desired.  Stir just enough to coat the apples and serve warm.

Makes 6- 8 servings.

Oxalate Note:  All ingredients in this recipe are low oxalate or very low oxalate.  I prefer fried apples with only a touch of cinnamon, but you can use 1/2 teaspoon and still have a low oxalate treat.

OXALATE UPDATE (Dec. 2011):  Cinnamon has been retested since I wrote this post and found to be high oxalate at 38.5 mg./teaspoon (Thus, 1/4 teaspoon adds about 10 mg. oxalate to the recipe).  You might like to substitute nutmeg (2.3 mg. for 1/4 teaspoon) for the cinnamon or leave it out.   

Serving Suggestions: Serve for dinner as a side dish with pork chops or pork roast.  Serve for breakfast with ham or sausage, as a topper for Paleo pancakes or cottage cheese pancakes, or sprinkled with low oxalate granola.  Serve over ice cream for a lovely fall desert.

Other Diets: This recipe may also be appropriate for gluten-free, dairy-free, vegetarian, vegan, Paleo, and carb controlled diets.  It is also SCD-legal.

I discovered salsa chicken last year when my boys were going through a high-maintenance phase.  For six months, they melted the minute we got home from daycare. They cried and clung to me and needed lots of hugs and books while they waited for dinner (which of course kept me from making dinner.)  By the time I got everyone to the table I could barely think, let alone be patient, nurturing and kind.

salsa chicken quesadilla
Aidan enjoys salsa chicken in a quesadilla.

This is why every parent needs a recipe like salsa chicken. Whether your kids are toddlers or teens, whether you work at home or away, you need a go-to meal for the days you know are going to be hectic.  Salsa chicken is my go-to meal.  With a little forethought and some preparation in the morning (or night before), I can have a hot, nutritious dinner on the table within ten minutes of walking through the door.  Beautiful!

Salsa Chicken

1 pound boneless, skinless chicken breasts or thighs (2 large chicken breasts)

1/2 – 3/4 cup salsa (1/4 of a 16 ounce jar) or Ro-tel* (see oxalate note)

In the morning (or at lunch), put the chicken in a crock pot. Pour the salsa over the chicken and cook on high for 5 – 6 hours or on low for 8 – 11 hours*.  Serve salsa chicken with corn tortillas or long/short-grained white rice, or use it as a substitute for beef in taco salads.

Yield:  4 adult servings (this recipe doubles easily!)

Note: Cooking times vary depending on the size of your crock pot, how hot it gets, and how tightly your lid fits.

Oxalate Note: Picante salsa has 4.5 mg. oxalate per 2 tablespoons.  Most brands of salsa should be similar in oxalate content as long as they only contain tomatoes, peppers, onions, garlic, chilies, and cilantro (or other low and medium oxalate ingredients).  Our favorite variety has pineapple!   An alternative idea is to use 1/2 cup chopped chilies and tomatoes (such as Ro-tel). As far as I know, Ro-tel has not been tested yet, but chiles are low oxalate (Old Elpaso chopped green chilies have 4.8 mg./2 tablespoons) and most varieties of tomatoes are medium oxalate (Hunts canned tomatoes are 7.1 mg./half cup), so this should be okay as long as you only use about 1/2 cup.

Ten Minutes from Door to Table:

Step 1: The night before, I place the chicken and salsa on the second shelf of my refrigerator along with a glass dish full of corn and all the fixings for a Mexican burrito bar–corn tortillas (or wheat ones for those family members not on a low oxalate diet), shredded cheese, low-fat sour cream or plain yogurt, chopped lettuce, tomatoes, kidney beans, avocado etc.

Step 2: In the morning, I put the salsa and chicken in the crock pot and turn it on.

Step 3: When we walk through the door at night, my boys put away their jackets and shoes while I stick the corn in the microwave.  We wash hands, then the boys put the burrito fixings on the table (with occasional help from mommy), while I put the chicken in a serving dish and finish the corn.  We set the table together, and “Ta-dah” dinner is served!

Pineapple Salsa Chicken: Add a 15 ounce can of pineapple tidbits, drained, to the chicken and salsa before cooking.  Serve this over rice instead of in a tortillas as it tends to be very juicy.

Picky Eater Pleaser:  Serving salsa chicken as part of a burrito bar should give most picky eaters something nutritious to eat.  Aidan likes to make his salsa chicken into a burrito with the works, but Cameron prefers to eat the chicken, cheese and tortilla separate with plain yogurt for dipping. You may also reduce the salsa content to please picky eaters.  My friend Maria drains the salsa “juice” into the crock pot with the chicken, reserving the chunky parts to add later at the table.  This gives the chicken the yummy flavor of the salsa, but keeps the offending peppers and onions out—a good family compromise.

Other Diets:  Salsa chicken may be appropriate for gluten-free, dairy-free and controlled carbohydrate diets.