BBQ Ribs

These ribs may take ALL day to cook, but it is SO worth it. De-lish!

Ingredients:

• 8 country-style pork ribs 
• Dr. Pepper cola, not diet 
• 5 garlic cloves, slightly smashed
• 1 tablespoon liquid smoke
• 1 large onion, quartered 
• your favorite barbecue sauce (I used Sweet Baby Rays)

Directions:

• Place ribs in crock pot and pour Dr. Pepper over ribs to cover. 
• Add garlic, liquid smoke and onion.
• Cook on HIGH 2 hours, then LOW for 4 hours.
• Place ribs in baking pan and pour BBQ sauce over ribs.
• Bake at 350 degrees for about 30 to 45 minutes. Or they can be put on BBQ grill.

'Better-than-Cafe-Rio' Shredded Sweet Pork

Seriously, I'd eat this every day. #1, it's made in the crock pot. Minimal work. I like that. #2, it's delicious! Just as good, if not better than Cafe Rio if you ask me, or my brother, or my brother in-law, or my sister, or my step dad... they all agree. Plus, the dressing is HEAVEN. I LOVE cilantro! Added a little extra. :)

I borrowed this pic from online. Forgot to take a pic.

Ingredients:

• 3 lbs pork (or chicken breasts) *
• 16 oz bottle of chunky salsa (I used Pace Medium)
• 1 can Coke (any soda. I've used coke, coke zero, Dr Pepper.. all are yummy!)
• 2 cups brown sugar

Place pork in crock pot and fill it 1/2 way up the pork with water. Cook on HIGH for 5 hours. Drain off water. Cut pork in thirds. In blender/processor, mix salsa, sugar, and soda. (just enough so chunks are gone) Pour on top of pork. Cook additional 3 hours on HIGH. Shred pork with forks. Leave on low/warm until ready to serve.

*If doing chicken, cook in crock on LOW for 6 hours. Then drain water, pour sauce over chicken, and cook an additional 30 minutes to 1 hour. Shred chicken with forks.*


Dressing:

• 1 Package Hidden Valley Ranch
• 1 cup mayo 
• 1 cup chopped cilantro
• 2 cloves garlic, chopped
• 2-4 Tablespoons of LaVictoria Green Taco Sauce 
• I like to add a little lime juice (opt)

Mix in a blender/food processor.


Serve it as a salad, or burrito, or just over rice! Either way, you can't go wrong. Mmmmmmm......

3 Ingredient Pork Chops

3 ingredients. Crock pot. That's it. Gotta love an easy dinner. And it was really good! Definitely a keeper.

Ingredients:

• Pork chops (can also use chicken)
• Packet of Ranch Dressing mix
• Cream of Chicken soup
• 1 Can of water or another can of C of C soup (I used water this time, and thought the sauce was a little too runny. I plan to use another can of soup next time.)

1. Put meat in crock pot.
2. Mix ingredients together and pour over meat.
3. Cook on low 4-6 hours.

Stuffed Zucchini

This would probably have been a better idea to do in the summer when there are zucchinis (as opposed to the mini ones I used in the middle of winter). But for some reason I was craving this, and found it via pinterest (yet again!) on Kayotic Kitchen. This blog is amazing! It has some great recipes and step by step instructions. I'm also in love with the site because it gives me tips on how to take better pics of food. YAY! 

So again, a borrowed picture. :) Doesn't it make you salivate? (both the food and from photography point)

Stuffed Zucchini

Ingredients:

• 1 tbsp sour cream
• 1/4 to 1/2 tsp salt
• 1/4 tsp curry powder
• 1/2 tomato
• 1 tsp thyme
• 2 zucchinis
• 1 onion
• cheese (aged)
• pepper
• bacon (optional) - this is canadian bacon, aka ham, that they/I used. Regular would be good too! 

Directions:

• wash zucchini. Slice in half, length-way. Spoon out the 'guts', leaving some still around the edges, making a boat.
• Chop onions. Saute in 1 Tbsp oil. When close to done, add 1/4 tsp curry powder and cook another 30 seconds. (no longer or curry turns bitter)
• Cook a few slices of ham, and drain on paper towel.
• In bowl, mix chopped tomatoes, chopped 'zucchini guts', thyme, salt, sour cream, and crumbled bacon.
• Put zucchini in a baking dish or cookie sheet. Start stuffing zucchini!
• Top with cheese. Throw them in the oven.
• Bake @ 400 deg for about 20 minutes
• Sprinkle with parsley if desired. YUM!

Monterey Chicken

It's been a while since I've posted. I've been busy with school, work, and family things. Haven't had much time to cook. I miss it. I have a few things I've made to post, and a couple on deck, so hopefully I can get it together and get them done!

This meal was quite easy and very delicious! I got the recipe from a blog called all things simple via pinterest. (which I am new to, but so far love) I borrowed this picture from there as well. I REALLY need to learn how to take better pics of food. Til then....

MONTEREY CHICKEN

• 4 boneless, skinless chicken breasts
• 1/4 c. bar-b-que sauce (I used Bull's Eye)
• 1/4 c. real bacon bits
• 1 c. colby and jack cheese, shredded
• 1 14 oz. can Rotel tomatoes, drained (canned with green chilies added)
• sliced green onions
• pepper

Preheat oven to 400 degrees. Pound out chicken breasts to flatten. Season with pepper. Grill chicken until no long pink (used our George Foreman grill) and place on baking sheet covered with foil. Top each chicken breast with one tablespoon bar-b-que sauce, 1/4 c. cheese, 1/4 c. tomatoes, green onions, and one tablespoon of bacon bits. Place in oven and bake until cheese is melted (about 5 minutes).

Oven Dogs!

Hot Dogs!!!  not my most favorite food.  Over a open fire I love them any other way I turn up my nose!!  But when I saw this recipe I decided to give it a try.  It was really good.  Everybody loved it!! 

Oven Dogs

8 hot dog buns

mayonnaise

8 all beef hot dogs (I like Ball Park Franks)

1/2 cup sweet relish

1 Tbsp butter

1/2 medium onion, diced

1 (15 oz) can of chili or 2 cups of your own chili

1 cup shredded cheddar cheese

1. Spread a coating on mayonnaise on the inside of the hot dog buns.
2. Fill the buns with the hot dogs and place in a 9x 13 inch baking dish. You will have to squeeze then into the dish.
3. Top each dog with a Tablespoon of the relish.
4. In a pan, saute the butter and onion until tender. Add the chili to the onions and stir until well combined.
5. Top the dogs with the chili and sprinkle with cheddar cheese.
6. Cover with foil at bake at 350 degrees for 40 minutes

From realmomkitchen.com

*I left out the relish, we don't like that stuff around here!!

Pineapple-Glazed Chicken w/ Jalapeño Salsa

This was SO good! The salsa alone was delicious, and pretty. I plan to do this (the salsa) again next time we have halibut. I found this recipe on epicurious. I applied some people's suggestions to my own dinner: I doubled the glaze and tripled the salsa. Also, marinated my chicken in 1 cup OJ concentrate, 1 cup soy sauce, and a few cloves of sliced garlic for about an hour.
*see nutritional facts at the bottom*

Ingredients:

• 1/4 cup pineapple juice
• 2 tablespoons (packed) brown sugar
• 1 tablespoon yellow mustard
• 3/4 cup 1/4-inch cubes fresh pineapple (I used canned. You need the juice anyway! And saves from cutting.)
• 3 tablespoons finely diced red bell pepper
• 3 tablespoons chopped fresh cilantro
• 1 1/2 tablespoons finely chopped red onion
• 1 1/2 tablespoons canned sliced jalapeño chiles, drained, coarsely chopped (I prefer fresh. Cheaper too)
• 4 boneless chicken breast halves with skin (1 3/4 pounds total)

Directions:

• Preheat oven to 400°F. 
• Bring pineapple juice, brown sugar, and mustard to boil in small saucepan, stirring to dissolve sugar. Boil until glaze has thickened slightly, about 1 minute. Season with salt and pepper. 
• Line baking sheet with foil. Place chicken on sheet and brush with glaze. Bake 15 minutes. Brush again with glaze, then broil until cooked through and golden, watching closely to avoid burning, about 5 minutes longer. Let rest 5 minutes. 
• While chicken is cooking, mix pineapple, red pepper, cilantro, onion, and chiles in medium bowl. Season with salt and pepper.
• Spoon salsa over chicken and serve.

(this is pre-cooked)

 

Nutritional facts:
Per serving: 344.1 kcal calories, 31.1 % calories from fat, 11.9 g fat, 3.2 g saturated fat, 120.0 mg cholesterol, 14.0 g carbohydrates, 1.0 g dietary fiber, 11.7 g total sugars, 13.0 g net carbohydrates, 43.7 g protein

Grilled Pizza

During the summer time we love to grill.  We probably grill 4 of the 7 days a week (or more) When I found this post on Mel's Kitchen Cafe about grilling pizza, i knew we had to try it.  We have all loved it so much that we have done it several times since!!

I used this dough recipe.

Fast and Easy Dough

3 cups flour, more or less
1 tablespoon honey, heaping
1 tablespoon oil, heaping
1 cup warm water
1 tablespoon yeast
1/2 teaspoon garlic salt

  It is not my most favorite recipe for pizza dough but it is fast and easy and that is always a bonus at our house!  If you click on the link above it gives you step by step instructions on how to grill your pizza. 

I like to cook my crust a little but longer, we like them crispy and it seems to hold together better!!

On our pizza we used:

my own sauce (i canned it last fall, it really is delish)

chicken

tomatoes

red onions

and shredded mozzarella cheese

the kids like peperoni and cheese

but really anything would work.  tonight we are trying zucchini, cause really we have a ton!!

Barbecue Pulled Chicken

I found this recipe on eatingwell.com
I love using the crock pot, because then I don't feel like I did a whole lot to get dinner ready, and can ACTUALLY enjoy my food when I eat it. Yummy delicious food.

Ingredients:

• 1 8-ounce can reduced-sodium tomato sauce
• 1 4-ounce can chopped green chiles, drained
• 3 tablespoons cider vinegar
• 2 tablespoons honey
• 1 tablespoon sweet or smoked paprika
• 1 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce
• 2 teaspoons dry mustard*
• 1 teaspoon ground chipotle chile
• 1/2 teaspoon salt
• 2 1/2 pounds boneless, skinless chicken thighs, trimmed of fat
• 1 small onion, finely chopped
• 1 clove garlic, minced

Directions:

• Stir tomato sauce, chiles, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, ground chipotle and salt in a 6-quart slow cooker until smooth. Add chicken, onion and garlic; stir to combine.

 

* I didn't have dry mustard on hand, so I put a couple squirts of dijon. Still delicious!*

This is a double batch FYI. Had chicken that needed to be used, so I doubled and froze half for another dinner. I just wanted to clarify so you're not confused seeing all that mustard. :)

• Put the lid on and cook on low until the chicken can be pulled apart, about 5 hours.
• Transfer the chicken to a cutting board and shred with a fork. Return the chicken to the sauce, stir well and serve.
• This was great on buns, and I'm sure it would be great over rice, on salads, or regular bread as well.

• Nutrition: (just meat mix. Choose your bread/bun wisely) 

Per serving: 184 calories; 8 g fat ( 2 g sat , 3 g mono ); 68 mg cholesterol; 8 g carbohydrates; 3 g added sugars; 20 g protein; 1 g fiber; 257 mg sodium; 303 mg potassium.

Sweet and Sour Chicken

Another great one from a Kitchen Kneads cooking class. This is less than 400 calories! (that's INCLUDING a 1/2 cup of brown rice)

Ingredients:

• 1/2 cup red wine vinegar
• 1/4 cup rice wine vinegar
• 1/2 cup sugar
• 2 Tbsp low sodium soy sauce
• 1/2 cup pineapple juice (Use canned pineapple, and then add the pineapple at the end if desired)
• 1 jalapeno, chopped (optional)
• 1 inch piece fresh ginger, peeled and chopped
• 2 cups evenly sliced vegetables (I used green and red bell peppers and carrots)
• 1-2 Tbsp sesame seeds
• canola oil
• 1/4 pound snow peas
• salt and pepper
• 4 grilled boneless chicken breasts

Directions:

• Heat stove to high. Place the vinegars, soy sauce, pineapple juice, sugar, jalapeno, and ginger in a medium sauce pan and cook over high heat until reduced by half, stirring occasionally. If sauce becomes to thick, just add a little water.

 

• Strain the sauce through a strainer into a bowl. Briefly saute the vegetable in canola oil and then stir in about half of the sauce along with the peas, sesame seeds, and pepper.

• Brush the chicken on both sides with the oil and season with salt and pepper. Grill until golden brown on both sides and just cooked through, while brushing with the sauce. Remove chicken and immediately serve with vegetable mixture, brown rice and any remaining sauce.
• YUM!

(I didn't use snow peas, and I like extra sauce so I made a bit more)

 

• For a QUICK option: use pre-cooked chicken cut into thin slices and toss at the very end with vegetable/sauce mix just until heated through. Serve over rice with extra sauce. Wah-la!

Healthy Baked Chicken Nuggets

Another delicious and easy recipe from Gina's Skinny Recipes. Even your kids will love it! The only thing I did differently was I used my Special K cereal instead of Panko... I didn't want to have to go to the store for ONE thing. I improvised, and it was still great.

Ingredients:

• 16 oz (2 large) skinless boneless chicken breasts, cut into even bite sized pieces
• salt and pepper
• 2 tsp olive oil
• 6 Tbsp whole wheat Italian Seasoned bread crumbs
• 2 Tbsp panko
• 2 Tbsp grated Parmesan cheese

Directions:

• Preheat oven to 425 deg. Spray a baking sheet with olive oil spray.
• Put the olive oil in one bowl and the breadcrumbs, panko, and parmesan cheese in another.
• Season chicken with salt and pepper to taste, then put in olive oil and mix well so it evenly coats all the chicken.
• Then put chicken into the breadcrumb mixture to coat, then on baking sheet.
• Lightly spray the top with olive oil spray and bake 8-10 min. Turn over then cook another 4-5 or until cooked through.
• Yum!

Servings: 4 • Serving Size: 1/4th of nuggets
Calories: 164.9 • Fat: 4.6 g • Protein: 22.1 g • Carb: 7.7 g • Fiber: 0.9 g • Sugar: 0.1 g

Baked Creamy Chicken Taquitos

This recipe came from our best bites!  it was so good.  My whole family loved them. 

Baked Creamy Chicken Taquitos

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!)
1 C grated pepperjack cheese
small corn tortillas (and actually, flour ones are really good as well)
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.
Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.Then roll it up as tight as you can Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown



Santa Fe Chicken

Mmmmmm.... and only 190 calories for 1 cup! Love it! Seriously IN LOVE with this new website. (new to me) skinnytaste.com  Check it out. Also counts for weight watchers points, if anyone out there is interested in that.

Over rice.

Ingredients

• 24 oz (1 1/2) lbs chicken breast
• 14.4 oz can diced tomatoes with mild green chilies
• 15 oz can black beans
• 8 oz frozen corn
• 1/4 cup chopped fresh cilantro
• 14.4 oz can fat free chicken broth
• 3 scallions, chopped
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• 1 tsp cayenne pepper (to taste)
  
• salt to taste

Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning. Serve over ric.

Mmmm... love it colorful!

Makes a great salad too!

This is for JUST the meat mix:

Servings: 8 servings • Size: 1 cup •
Calories: 190 • Fat: 1.5 g • Fiber: 5.6 g • Carbs: 23.1 g • Protein: 21 g

Sweet Barbacoa Pork

This one is for all you Costa Vida/Cafe Rio lovers! But unlike their 1300 calorie sweet pork salads... this one is only 202 calories per serving! (for just the meat part.) Gotta love that! This is from skinnytaste.com

 We made it into burritos and/or salads. Delicious!

Ingredients

Marinade:

• 2.5 lbs pork loin roast, all fat trimmed
• salt and pepper
• garlic powder
• 6 oz Coke zero
• 1/4 cup brown sugar (unpacked)
• 1/4 cup water

Step 2

• 8 oz Coke zero
• 6 oz can sliced green chilies
• 8 oz tomato sauce
• 1 chipotle chile in adobo sauce
• 1/8 tsp garlic powder
• 1/8 tsp cumin
• 1/8 tsp chipotle chili powder (to taste)
• salt and pepper to taste
• 1/3 cup brown sugar (unpacked)

Season pork with salt, pepper and garlic powder and place in the crock pot. Add 6 oz of coke and 1/4 cup of brown sugar. Marinate refrigerated for a few hours or overnight turning meat at least once while marinating.

Remove crock from refrigerator, add water, and cook on high for about 3-4 hours (or until it shreds easily). Remove pork from crock pot and discard any liquid left in the pot. Shred pork with two forks.

Step two: In the crock pot, combine 8 oz coke, green chilies, tomato sauce, chipotle chile, garlic powder, cumin, chipotle chili powder and remaining brown sugar.

Put shredded pork back in the crock pot and combine with sauce. Adjust salt and pepper to taste, cover and cook on high 1-1/2 hours more.

 

Just for the MEAT mix:

Servings: about 10 • Serving Size: 3 oz •
Calories: 202.5 • Fat: 6.3 g • Protein: 26.2 g • Carb: 11.5 g • Fiber: 0.6 g

Asian Lettuce Wraps

I love lettuce wraps. I have several recipes and when I found this one I had to give it a try! 

Asian Lettuce Wraps
Recipe by Our Best Bites
2 tsp canola oil
4 cloves garlic, minced
1 tablespoon minced fresh ginger
1 lb ground chicken* I used turkey and I doubled the amount.
3 ounces mushrooms, finely chopped (about 8 small mushrooms)
1/2 tsp kosher salt
4 C bagged coleslaw mix or thinly shredded cabbage
1 8oz can sliced water chestnuts, drained, rinsed, and finely minced
1/2 C thinly sliced green onions
4 Tbs soy sauce
1 tsp sesame oil
1 lemon, zested and juiced (about 3-4 Tbs juice)
1/2-1 tsp sriracha or other hot sauce (1 tsp of Sriracha is fairly spicy in my opinion, so if you want less or no kick, just give it a little, or you can leave it out completely) I left this out - only cause I have no idea what it is!
1/3 C roughly chopped cilantro left out this!
1-2 heads iceberg lettuce
*To prepare your own ground chicken, cut boneless skinless chicken breasts into large chunks and pulse in a food processor until ground.
Dipping/Drizzling Sauce
4 Tbs soy sauce
4 Tbs rice vinegar
3 Tbs water
2 tsp honey
1-2 tsp finely minced fresh ginger
Heat a very large skillet to medium-high heat on the stove top.  When hot, add vegetable  oil and then garlic and ginger.  Saute for about 30 seconds, until fragrant, and then add ground chicken, chopped mushrooms, and kosher salt.  Cook for about 5 minutes, stirring often, until chicken is cooked through.  (*At this point, sometimes I have some extra liquid in the pan from the chicken.  If it’s quite a bit, I tilt the pan and spoon it out so the chicken can cook and not boil.) Add cabbage/coleslaw, water chestnuts, and green onions.  Cook for about 2 minutes, until cabbage starts to wilt.  Add soy sauce, sesame oil, the zest from the lemon and the lemon juice, and hot sauce to taste.  Remove from heat and stir in cilantro.
To prepare dipping sauce, combine all ingredients and whisk to combine.
To serve, carefully remove the individual leaves from the head of lettuce.  (The closer you get to the center, the easier it becomes!)  Place chicken mixture in the leaves and serve with sauce.
Yield: about 5 C chicken mixture.  Makes 14-16 lettuce wraps.

*Next time I would double the cabbage too.  I used a whole bag of the coleslaw, so it was more then called for but I would use more!  It made a lot, we had leftovers which was great!!

Cheesy Chicken and Artichoke Pizza

If you live where I live, then you are familiar with Fredrico's. I'm sorry, but I find it odd that a pizza joint has artichokes for toppings, and NOT jalapenos! Seriously! Or maybe it's just me, after all, artichoke is the favorite topping of one of my friends, and my brother in-law requested it for his bday dinner. Maybe I'm out of the loop...?

So I found this recipe on Food.com , and the only change I made was that I added spinach. (cuz those spinach/artichoke dips at restaurants are de-lish! So why not.) And I must say, I'm now in love with artichokes on pizza. Mmmmm!!!

Ingredients:

• 1 (10 ounce) Pre-baked prepared pizza crust (or any 12 inch pizza crust)
• 3/4 cup mayonnaise
• 1/4 cup grated parmesan cheese
• 1 (14 ounce) can artichoke hearts, drained and coarsely chopped
• 1 tsp minced garlic
• 1 1/2 cups monterey jack cheese, shredded
• 1 cup chopped cooked chicken
• 3 green onions, chopped
• frozen spinach (optional)

Directions:

• Heat oven to 450.
• Place pizza crust on cookie sheet. (I used my Pizza stone)
• In a medium bowl, mix mayo, parmesan, artichokes, and garlic.
• Spread over crust, leaving one inch border.
• Top with 1 cup of the cheese, chicken, onions, and spinach.
• Top with remaining cheese.
• Bake 8-10 minutes or until cheese is melted and pizza is thoroughly heated.

** The only thing I will do differently next time is get a different crust, or maybe make my own. I didn't like how this one didn't rise a whole lot and didn't make much of a rim around the edge.**

Quinoa Veggie Burritos

I love these burritos! They are easy and it makes a ton. I usually freeze half of the filling and we can have it another night! it looks like a lot of work, but it isn't too bad!! my kids love them too! Plus they are good for you!!

1 (15 oz) can black beans

1 (15 oz) can white hominy beans

1 (15 oz) can black eyed peas

1 cup corn

1 cup red quinoa cooked (pronounced keenwa)

1 jalapeno pepper - i don't put this in

4 green onions

1/2 cup yellow onion

2 cloves garlic, minced

1 green pepper

2 tomatoes

1/4 cup cilantro - i don't put this in either

1 (11.5 oz) can V8

1/2 tsp cumin

1/4 tsp oregano

1 small lime juice

1 tbsp extra virgin oil
1 or 2 avocados

2 1/2 cups pepper jack cheese grated - i always use colby jack

whole wheat tortilla

drain cans of beans in colander, add corn and let drain while preparing rest of ingredients.

finely chop peppers, green onion, yellow onion, tomatoes, clintro and avocado. reserve half of an avocado for dip. mince garlic

In a large bowl combine quinoa, beans and corn. Add fresh ingredients and stir. pour V8 over the top. add spices and lime juice. mix together. gently fold in avocado and cheese.

place 2/3 cup of filling onto tortilla. fold burrito style. spray cookie sheet with non stick spray place burritos on sheet and spry them with non stick cooking spray.

bake 400 for 10 min. turn burritos over spray again and cook 10 more min. for the last 10 min I top with a little extra cheese!

serve with avocado ranch.

1 cup ranch dressing

1/2 avocado.

puree avocado - stir in ranch until smooth

Open-faced Apricot Turkey Sandwiches

I went to a cooking class at Kitchen Kneads for "Well Balanced Cooking" and got a bunch of wonderful, delicious, healthy recipes. Can't wait to share them.

First off, this turkey sandwich. You may think it doesn't sound very good at first, (hey, I didn't) but it is AWESOME! Like a 'healthier' grilled cheese. Mmmmmmm! The apricot on top, is magical. Not even joking. Easy and quick to make.

• 4 slices of bread (preferably whole-grain)
• Extra virgin olive oil
• Provolone or low-fat mozzarella in 1-2 oz slices
• sliced turkey
• baby spinach
• apricot preserves

Directions:

• Preheat oven to 400.
• Arrange slices of bread on a cookie sheet and brush each with olive oil. (I cut mine in half to begin with... but you don't have to.)
• Top with spinach, 2 slices of turkey, and cheese.

• Toast in oven for approx 5-7 min, or until bread is slightly crisp and cheese is melted and bubbly.
• Remove from oven. Top each sandwich with about 2 tsp apricot preserves, spreading over hot cheese. 
• Serve warm.
• Eat up!

Boneless Chicken Cacciatore

I'm always up for trying new things. This is one I've never had before, thought it sounded good... and it was! Yay! I love it when that happens. :)

I got a new crock pot for Christmas and have been trying to find good recipes to make with it... I've made a few that I wasn't too happy with (the reason for my lack of posting)... Maybe I'll try those again with a few tweaks... but til then, here is the first crock pot recipe for this blog.

Ingredients:

6 chicken breasts, boneless (sliced in half)

olive oil

1 cup yellow onion, chopped

32 ounces tomato sauce

2 tsp dried oregano

2 tsp dried thyme

2 tsp salt

2 tsp pepper

2 tsp garlic, minced

6 ounces sliced mushrooms (can/jar)

1 cup green pepper, chopped

1/4 cup dry red wine (optional)

Directions:

1- Coat bottom of a skillet with olive oil, heat on stove top set to medium heat, and brown chicken on both sides.

2- Drain and add chicken to crock pot.

3- Combine all other ingredients with chicken.

4- Cover and cook on Low for 5-7 hours or on High for 2-3 hours.

5- Serve over any pasta. (or rice, or nothing... whatever you want.)

Optional- Sprinkle Mozzarella cheese on top.

Wah-lah!

* Looking for BREAD STICKS to go with it? Try THESE ones! *

I seriously love it when my food it pretty and colorful when I cook. :)

Kyron's pick...

Sweet and Sour Chicken

Marinate 1 1/2 cups cubed chicken in:

1 egg- beaten

2 Tbsp oil

1 tsp soy sauce

2 tbsp cornstarch

1 tsp salt

1/2 tsp butter

marinate for 30 min, then dip chicken in the batter

batter: 3/4 cup flour

2 Tbsp corn starch

1 tsp soda

1 cup water

1 tsp salt

Deep fry until golden brown

sweet and sour sauce

1 cup sugar

1 cup chicken broth

3/4 cup vinegar

2 tsp soy sauce

1 tsp salt

1 clove garlic

bring to a boil. combine 3/4 cup corn starch and 1/4 cup water. add to boiling sauce. stir until thick. add chopped green pepper and pineapple. serve over chicken and rice.

my kids could not get enough of this! they loved it. i doubled the chicken and we almost ate it all!