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Chicken Florentine

February 28, 2018

We have recently learned that gluten can trigger seizures so we are working on reducing the gluten in our diet to help keep Kevin’s seizures at bay.  We can truly say that we are enjoying this method of eating.  Natural flavors tantalize our taste buds beyond our wildest dreams.  Kevin’s version of this recipe is from “Trim and Healthy Mama Cookbook.”


1 (16 oz) pkg. frozen chopped spinach

2 1/2 pounds thawed and drained chicken breasts or tenderloins

2 (8 oz.) pkgs cream cheese (reduced-fat, optional)

1/2 tsp. Himalayan pink mineral salt

1/2 tsp. black pepper

1 1/2 tsp. onion powder

1 tsp. garlic powder

1 large onion, chopped

1 1/2 c. chicken broth


Place the frozen spinach at the bottom of a crockpot.  Add the chicken breasts.  Blend the cream cheese with the seasonings and add to the crockpot.  Add the onion and broth.  Cook on low heat all day or 5 to 6 hours on high. (Another option would be to place it in the same order in a Dutch oven and bake at 400 degrees F for one hour.) Serve over troodles.  (Recipe for troodles can be found under the squash or zucchini tab on this site.)


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