Thursday, June 6, 2013

Pesto Ranch Crock Pot Chicken

The original recipe can be found at this website:

 The only modification I made was using chicken breasts instead of thighs.  This chicken dish had an amazing amount of flavor!  Was delicious!  4 stars!
  • 6 boneless skinless chicken breasts
  • 6 ounce jar of pesto
  • 1 package Ranch Dressing Seasoning Mix
  • 1/2 cup chicken broth
Directions:  Turn crock pot to high setting. Place chicken thighs, pesto, ranch dressing and chicken broth into crock pot. Stir gently to combine all seasonings. Close with lid and cook on high for 3-4 hours or on low for 6-8 hours.

Thursday, April 19, 2012

Oriental Chicken Salad

(Ignore the roman noodles in the photo...I made it for work so I did put those in)

1/2 head of cabbage
1/2 Bag Romaine Lettuce
Diced Chicken Breast
green onion, chopped
1/2 C. Celery (finely chopped)
4 T. toasted almonds

Toss all salad ingredients in a large bowl.

1/2 tsp Stevia (powder)
Sea Salt
3/4 c. oil (I used Canola)
1 tsp Sesame Seed oil
2 T. white vinegar
1 T. Soy Sauce
2 pkg Ramen flavoring
(The regular version of this recipe has two packets of Top Ramen crumbled in the salad.  You can decided if you would like the extra carbs or not, I chose not)

Add all Dressing ingredients into shaker cup.  Shake well before serving.  Do not put on salad until it is ready to serve or it will become soggy.

I give it a 4 star rating!


Monday, February 21, 2011

Chicken Divan

I really liked this dish.

6 chicken breasts (cooked and cubed)
broccoli and cauliflower (steamed)

1 can of Cream of chicken soup
1 teas. lemon juice
1 Tbsp curry
1 tsp cayenne pepper
3/4 cups canned milk
2/3 cups mayo
1 cup cheddar cheese

In a 9x13 pan layer broccoli and cauliflower with chicken on top. Pour sauce over chicken. bake at 350 for 30-45 minutes (until sauce is bubbling around the edges.)

Sunday, February 20, 2011

Peanut Butter Brownie Bites

These are AWESOME!!! I got the recipe from the 
Biggest Loser Dessert cookbook, but adapted it a bit.

Have you heard of Coconut Sugar?  We just discovered it, 
and it is such a great substitute to refined sugar.  We found 
Coconut Sugar at Good Earth, but it was kind of pricey.  It was
$8 for 12oz.  So we'll keep a look out for somewhere cheaper.

2 Tbsp whole grain oat flour (we just put regular oats in the magic bullet)
2 Tbsp whole wheat pastry flour (can be found at winco)
1/2 C unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp salt
4 egg whites
1 C coconut sugar (found at Good Earth)
2 Tbsp Unsweetened Applesauce (we used steamed apples and pureed them)
2 Tbsp Canola Oil
1/2 tsp vanilla extract
1/2 C peanut butter (Adams would be the healthiest choice)

Preheat oven to 350° Mist 24-cup mini muffin pan with cooking spray.

Add flours to bowl of food processor fitted with chopping blade and process 2 minutes. Sift flours, cocoa powder, baking powder, and salt in mixing bowl.

Mix egg whites, sugar, applesauce, oil, vanilla extract and peanut butter in large bowl. Add flour mixture and stir until just combined and no lumps remain. Fill each muffin cup about two-thirds full. 

Bake 10-12 minutes, or until toothpick inserted in brownie comes out dry. Cool on rack for 5 minutes.

Serving 24

Monday, February 14, 2011

Creamed Cauliflower

1-2 heads of Cauliflower
Mozzarella Cheese
Salt and Pepper to taste

Clean and separate cauliflower.  Add to crockpot.  Add water until fully covered.  Cook on low for 6-7 hours.  When cooked, drain water, and blend Cauliflower together.  Add water if necessary.  Blend Mozzarella Cheese and salt and pepper.

Serve in place of mashed potatos.

Review: I like the flavor, but I really think this recipe could be improved.  
Maybe I'll keep playing with it.

Sunday, February 13, 2011

Mexican Lasagnia

I found this recipe on 365 Days of Slow Cooking
It's basically the same as hers, but I doubled the cream cheese and cheese, 
bad I know! But it was divine! LOL

Serves 8

1/4 c lightly packed fresh cilantro leaves
16 oz cream cheese
3 cups shredded monterey jack cheese, divided
1 med onion chopped
2 can 28 oz enchilada sauce
12 corn tortillas
3 cups diced or shredded cooked chicken

Chop cilantro. Place cream cheese in microwave safe bowl. Microwave on high 30-45 sec or until very soft. Add cilantro and 1 1/2 cups of cheese. Mix well. Chop onion and set aside. 
Spread 2/3 cup enchilada sauce on bottom of 3-4 qt slow cooker. Pour remaining sauce into a mixing bowl.

To assemble, dip 4 tortillas into enchilada sauce in mixing bowl and arrange in slow cooker, overlapping as necessary. Scoop half of the cream cheese mixture over tortillas and spread. Top with 1 cup of chicken and 1/3 of the onion (I just mixed the onion in with the cream cheese). Repeat layers one time. Dip remaining 4 tortillas into sauce and arrange over 2nd layer. Top with remaining chicken and onion. Pour remaining enchilada sauce over lasagna and sprinkle with remaining 1/2 cup cheese. Cook on low for 3 hours (you don't want it soggy).

Mom's fluffy whole wheat bread

 My mom adapted this wheat bread from a pizza dough recipe. It is amazing! She added the oil, flax and honey. I am in love. . .
Makes one loaf
1 pk active yeast (1 Tb)
1 cup warm water
1 3/4 Cup whole wheat flour impacted ground
¼ cup ground flax seed or whole wheat flour
1 teas salt
2 tablespoons of canola oil
2 tablespoons of honey
Dissolve yeast in water and honey. Let sit 10 minutes.
In a large bowl combine flour, flax seed and salt. Add yeast mixture. Knead until combined well. Cover and let rise for 25-30 minutes. Knead and place in greased loaf pan. Let rise until doubled-about one hour.
Cook on 350 for 35-40 minutes until golden brown.
Tip: to help in rising. Put water in glass cup and place in microwave. Cook for 1-2 minutes until water is boiling. Place bread dough in microwave with warm water and shut the door (do not turn microwave on). The heat and moisture from the warm water will help the bread rise.