Slow Cooker Lemon Pepper Chicken

I think I stole this from something Amanda posted, or maybe it was my friend from work, but regardless, thank you! It was AMAZING! I made it Sunday Night and served it with Orzo and roasted veggies....I was able to get 6 servings out of this recipe and it was only 4 WW PointsPlus values (for those who are counting).  MAKE IT....you won't be disappointed I promise!!

Ingredients:


4 boneless skinless chicken breasts, about 1 pound (I cut mine in half as they were pretty large)

1/4 cup flour

1 tsp pepper ( I used more than this as I LOVE pepper…..probably closer to a tablespoon).

1/4 cup butter - (I used a little olive oil instead of the butter to lighten it up)

1 package dry Italian dressing/seasoning mix

1/2 cup fresh lemon juice (this was 3 very juicy lemons)

Zest from one of the Lemons

1/2 cup chicken broth (I used fat/sodium free)

salt and pepper to taste


Directions:
1. Prepare your chicken by rinsing it and trimming the fat.

2. In a shallow dish, combine the flour and pepper. Coat the chicken in the flour.

3. Melt the butter (oil) in a saucepan on your stovetop over medium heat. Once melted, brown each side of the chicken, but not cooking it throughout because you will be putting them in the crockpot. You just want them to have a nice golden brown breading on each side.

4. Spray crockpot with cooking spray and place the chicken into the crockpot. Sprinkle the Italian seasoning package top of the chicken.

5. Mix together the lemon juice, lemon zest and chicken broth. Pour over the chicken and seasonings.

6. Cook on low for 3.5 -4 hours. Enjoy!

SUPER Easy Chicken Tacos

This is my husband's favorite lunch, or easy dinner.  It's actually something he made up on a whim one day.  You're probably going to laugh because it's not really a recipe per se...just a super easy meal!

Ingredients:
10 flour tortillas
1/2 cup cilantro, chopped
1 rotisserie chicken
1/4 white onion, diced
1 lime, sliced
optional-green salsa or sour cream

Preparation:
Dice up rotisserie chicken, you can remove the skin or keep on for extra flavor.  Place chicken inside a flour tortilla and add onion, cilantro and a squeeze of lime on top.  You may add green salsa or sour cream as well!  Serve with a side of beans!

Healthy Banana Oatmeal Cookies

My first recipe submission! I made these healthy cookies this morning and they were a great change up from my typical mug of oatmeal. Each little cookie is 1 points+.

 

Ingredients

• 2 medium ripe mashed bananas
• 1 cup quick oats
• 1/4 cup crushed almonds or walnuts

Instructions

Stir the mashed bananas, quick oats and nuts until combined. Scoop 1 tbsp portions of the mixture onto a cookie sheet, bake for 15 minutes at 350*. Makes about 16 cookies.

*my own notes; I didn't have quick oats so I put my rolled oats in the blender for a few seconds before adding them. Also, using mini chocolate chips instead of the nuts would still make them 1 points plus each.

Recipe from www.skinnytaste.com and yeah, her photos are way better than mine. I'm assuming she doesn't take hers with her phone.

 

Regarding the card a few posts down about the cooking show with kids around - this is what my littlest monkey was doing while I made these. She was making her own cupcakes in the iPod.

 

 

 

 

Posted with Blogsy

4 Ingredient Low Cal Greek Yogurt Pancakes

Ingredients

• 12 oz of your favorite Greek yogurt (vanilla flavored is super yummy!)
• 2 eggs
• 1 cup flour
• 2 tsp baking soda

Instructions

1. Add  yogurt, eggs, flour and baking soda to a bowl.
2. Stir to combine.  The batter will be very thick.
3. Spoon the batter onto a sprayed griddle or pan heated to medium-high.
4. Flip the pancakes when they start to bubble a bit on the surface. Cook until golden brown on both sides and serve with butter, syrup and fruit!

Recipe courtesy of The Everyday Belle

I would watch that!!!

Amy's Awesome Chicken Salad goes to WW!

I think it's so funny that we all start out our posts with "I borrowed this from....or I stole this off...or, I can't take credit for this one". That tells me we are doing exactly what we set out to do with this little blog; use our collective power to find the most awesome recipes out there!




So true to form, I can’t take credit for this one. Amy served this delicious chicken salad on a croissant at Becky’s shower for Vincent and I have loved it ever since. Since I am a WW, I swapped the mayo for plain Greek yogurt. I also don’t really count the amount of veggies I use because they are 0 points so I tend to go heavy, but I made an attempt at quantities for you below; adjust to your taste. You can easily double this recipe to feed more people (the quantity below gave me lunches for 4 days). I usually put this on a sandwich thin or on a bed of arugula.

INGREDIENTS

1 can(s) Premium chunk white chicken in water (I get the Trader Joe’s brand)

2 Tbsp chopped walnuts (Also from TJ’s)

½ cup(s) uncooked celery (I use 4 small stalks)

1 serving(s) TJ's Baby Carrots (3 oz) (if you get those small snack packs, the quantity in there works)

2 Tbsp dried cranberries (Also from TJ’s)

⅔ cup Fage Yogurt, Greek Strained, Nonfat Plain, Total 0%

½ cup(s) Scallions, raw (I use one whole one, green and white parts)

1 tsp Pepper, black

1 tsp Kosher salt



INSTRUCTIONS

1. Shred chicken with two forks.

2. Chop celery, carrots, scallion and cranberries.

3. Add chopped walnuts and yogurt and mix well.

4. Season with salt and pepper to taste.



Yields 1/2 cup per serving.

3 PointsPlus Values

Spicy Bacon Wrapped Chicken

Found this via Pinterest of course! I used what I had and instead of real jalapeños I had canned. My suggestion if you use canned use about 1/3 of the can. I used the whole thing and it was a bit too much, super hot but tasty nonetheless.

We loved it anyways and it even looked yummy packed up for lunches so I had to take a pic :). Enjoy!

http://pinrecipes.blogspot.com/2012/12/bacon-wrapped-jalapeno-popper-stuffed.html?m=1

Roasted Sweet Potato Salad

I can't take the credit for this one!  I found this recipe here via Pinterest.  I made it for lunch one day and then again the following week to accompany grilled chicken.  It's such a great change from boring old mayo based potato salad. I do recommend doubling the recipe since it only serves 2.  I guess I am yearning for backyard BBQs and picnics and that's the reason I am making this is the dead of winter ;)

Roasted Sweet Potato Salad

Serves: 2

Ingredients

• 1 medium sweet potato, peeled and cut into 1-inch chunks
• 1 half of a red or yellow bell pepper, seeded and finely diced
• half of 1 jalapeno, minced
• 1 clove garlic, minced
• a few tbs. chopped red onion
• zest of 1 lemon or lime
• 1 cup black beans
• ⅓ cup chopped fresh cilantro

Instructions

1. Heat oven to 400 degrees. Put sweet potatoes, jalapenos, red peppers and garlic on a large baking sheet, drizzle with olive oil, toss to coat and spread out in a single layer. Sprinkle with salt and pepper. Roast, turning occasionally, until potatoes begin to brown on corners and are just tender inside, 30 to 40 minutes. Remove from oven; keep on pan until ready to mix with other ingredients.
2. Combine red onion, lemon/lime zest, black beans, and cilantro in a small bowl. Add sweet potato mixture and drizzle with a little more olive oil. Season with salt, pepper, and maybe a drop of honey. Serve warm or at room temperature, or refrigerate for up to a day.

Crock Pot Lasagna

First off, I stole the recipe and pictures from Meagan's family blog. It looked so delicious when she posted this a week or so ago that I also tried it. It came out great, everyone loved it and Isabella has even asked for the leftovers (this is a big deal!). Thanks friend!!

 

 

 

Ingredients:

1 pound ground beef or turkey

1/2 cup white diced onion

1 tsp minced garlic

1 (24 oz) jar of marinara/spaghetti sauce of your choice

1/2 cup water

1 (15 oz) container of ricotta cheese

2 cups of mozzarella

1/4 cup grated parmesan cheese

1 whole egg

2 TBS fresh parsley or 2 tsp dried parsley

6 uncooked lasagna noodles (I bought the oven-ready kind)

Directions:

1. In a large skillet brown the beef and onion, add garlic and cook one minute more. Drain.

2. Add spaghetti sauce and water and simmer for 5 minutes

3. Mix ricotta, 1 1/2 cups mozzarella, 2 TBS parm (aka: Farmer John Cheese), egg and parsley.

4. Pour 1 cup of spaghetti meat sauce into a 4-6 quart slow cooker. Place 1/2 of the noodles and 1/2 of the ricotta mixture on top of the sauce. Cover w/ 2 cups of meat sauce. Top the remaining noodles (If the noodles don't fit exactly break them to fit) and cheese mixture and then sauce again.

5. Cook on low for 4-5 hours or until noodles are soft, Sprinkle with 1/2 cup of mozzarella and remaining parmesan. Cover with the lid and let the cheese melt for about 15 minutes before serving.

Recipe courtesy of: The Girl Who Ate Everything

WW 5 Ingredient Pineapple Upside-Down Cake

Okay, I made this last night for dessert and it was DELISH! Pretty easy to make too!

Five-Ingredient Pineapple Upside-Down Cake

Ingredients

1/4 cup(s) unsalted butter, divided

1/4 cup(s) packed light brown sugar

3/4 pound(s) canned pineapple rings in juice, reserve 1/4 cup juice*

1/4 pound(s) unprepared vanilla cake mix, about 1 scant cup

1 large egg(s)

Instructions

Preheat oven to 375˚F.

Melt 2 tablespoons butter in a 9-inch round, flameproof, aluminum pan over medium-low heat (make sure to cover entire pan bottom); sprinkle sugar over top. Carefully place pineapple rings in a single layer in bottom of pan. Increase heat to medium-high and cook until pineapple caramelizes, flipping once, about 2 minutes per side; remove pan from heat.

Melt remaining 2 tablespoons butter on stove top or in microwave. In a medium-size mixing bowl, beat egg with remaining melted butter. Add cake mix and reserved pineapple juice; combine well.

Pour batter over pineapple; bake until a toothpick inserted in center of cake comes out clean, about 30 to 35 minutes. Allow cake to cool for about 15 to 20 minutes; when still warm, loosen sides with a knife and invert cake onto a serving plate. Slice into 10 pieces and serve. Yields 1 slice per serving.

Notes

*Use 7 pineapple rings.

Crock-Pot Beef and Broccoli

Made this for the first time last night and it was delicious!  And a hit with the kids, which is ALWAYS a plus!  


Ingredients:
1 pound boneless beef chuck roast, sliced into thin strips
1 cup beef broth
1/2 cup soy sauce
1/3 cup brown sugar
1 tablespoon sesame oil
3 garlic cloves, minced
2 tablespoons cornstarch
1 1/2 cups of liquid from the Crock-Pot after it is almost finished cooking
Fresh broccoli florets 
Hot cooked rice

Directions:
1. Place beef in a Crock Pot.
2. In a small bowl, combine beef broth, soy sauce, brown sugar, oil, and garlic. Pour over beef. Cook on low for 6-8 hours.
3. In a small saucepan, stir cornstarch and the 1 1/2 cups of sauce from the Crock Pot and whisk until smooth. Turn stove on low-medium and heat the sauce until thickened.  Then pour back into CrockPot and stir.  
4. Add broccoli to the CrockPot. Stir to combine.
5. Cover and cook an additional 30 minutes.
6. Serve over hot cooked rice.


Enjoy!

Honey Glazed Pork

YAY! So excited to back on here blogging. I may lack on my own personal blog, but anything to help me get some new recipes in the kitchen DELIGHTS me to the core! Ok, so I loved Holly's post about the TACO PIE, so gonna make it tomorrow, and does Beck make cookbooks look chic or what?!?! So, I don't know about you all, but there is one consistent comment that comes from my boys almost every meal time (besides "grooooooooos", because unless it is pizza, hamburgers, or grilled cheese, everything is "grooooooooos!")... it is "Chicken, AAAAAGAIN?!?!" Let's face it, chicken is economical, easy, and supposedly better for you then red meat, so it is a main staple during many weekday dinners at my house. Well, at my last grocery store outing, I saw pork loin on sale. The butcher was kind enough to show me how to pick out a "good piece" and I immediately went home and looked on pinterest for a recipe. I came across MANY, but this particular one caught my interest....and IT WAS DELICIOUS!!! Honey Glazed Pork: http://mommahenskitchen.blogspot.com/2010/09/honey-butter-pork-tenderloin.html (EVEN MY BOYS LIKED IT!!!). I served it with baked red potatoes and green beans. The only thing I did differently from the recipe was I do not have a pot that can go into the oven so I transfered the pork to a baking dish and poured the glaze on top when it was required to go into the oven. I also cooked it for a bit longer (making sure the temp was 170 degrees on my meat thermometer) and then left it covered in foil to "self cook" while I finished up the potatoes (about 10 minutes more). So, there you have it. If you have any more pork recipes that are easy, let me know. Also, with baseball starting, I need to add to my collection of crock pot recipes! Glad to be back girls! XoXo

I'm Cooking Again!

I have been so out of the loop with cooking for the past 3 months but I am excited to announce that I am feeling better and back at it!  So needless to say my Hubby is happy, and I'm having fun in the kitchen again!  Here are 2 recipes that I made this week that were delish.  Not wonderfully healthy, but budget and kid friendly which wins in my house right now.  I found both of these on pinterest so here are the original links!

Million Dollar Spaghetti
I followed this recipe as close as I could, subbing different pasta and spicing up the meat and it turned out really good.  I had leftovers today!
http://ashleykaitlin.blogspot.com/2011/01/million-dollar-spaghetti.html

Taco Pie
I subbed out the beef for Turkey in this one and it was really good as well!
http://www.plainchicken.com/2010/03/impossible-taco-pie.html

Indulge a little and enjoy!

Cook Books

My Mom and I are a little obsessed with Cookbooks. They are so fun, aren't they? However, if there are no pictures, then no way! You have to show me how good the recipe is going to look!
These two pictures don't do justice to how many Cookbooks I have. I also save recipes from Cooking Light, Better Homes, etc and I received many from my Bridal Shower.

I can't wait to see all the recipes my Girlfriends are going to post on this fabulous blog. xo

 

 

Fool Proof Pie Crust

Receipt fits one whole cookie sheet

This Pie Crust comes from: A Taste of Georgia; the Newnan Junior Service League (like the ladies in The Help)

I renamed it fool proof, because if came out perfect when it should have been tuff as leather.

3 cups all purpose flour
1 tsp salt
1 1/4 cups Shortening
5 tablespoons water
1 tablespoon vinegar (I used white)
1 egg, beaten

Mix Flour and salt together. Cut in shortening until particles are the size of small peas. Mix water, vinegar and beaten egg. Add to flour/shortening mixture and stir ingredients together with fork.
Turn onto floured board or pastry cloth and knead  serval times. Divide into 3 portions.
If bakes pie shell is needed, prick bottom and sides with for and bake at 425 for 15 minutes.

Ok, so I didn't have enough shortening the 1st time and used 1/2 butter. It still came out great. Plus I just added all the wet ingredients into the flour/ shortening mixture. (I did beat the egg though) And that was fine too.
It was really wet the first time I made it, so I just added flour till it looked like a pie crust should.
The second time I made it, I halved the receipt and it came out perfect still.

Oh and I never knead it. I just dump it into the pie pan or in one case the cookie sheet and tell the girls to spread it out.

See all the stuff I did to it and it still came out perfect! And I baked it for an hour and a half once and it never burned!!!
This receipt rocks.

WW in 20 minutes!

If you haven't already, buy this Cookbook!! I have made so many great recipes out of it that the whole family have enjoyed! And the postive thing is I know they are all healthy and made in 20 minutes. Love it!

Simple Summer Rice

Since there has been no recent post in awhile, I decided to post a "simple summer recipe" that I truly enjoyed and thought I would share.

As I have said in a previous post, I am ALL ABOUT the time saver recipes that are economical and use items I have around the house....so enjoy my Simple Summer Rice.

Ingredients:
1 whole zucchini thinly sliced
10 cherry tomatoes cut in half
1 stalk of white corn cut off the cob
1 (or if you are me, 2) cloves of garlic finely chopped
1/4 a cup of freshly grated parmesan cheese
1 cup of brown rice (I cheat and use one package of the Trader Joes instant brown rice)
1 tablespoon of olive oil
Pepper to taste

Directions:
- Cook your rice how you chose to do so. Set aside.
- Place the olive oil in a skillet and brown the garlic until golden-brown.
- Turn the heat down to medium-low and add the corn. Cover and let cook for about 5 min, stirring about half way through.
- Take off the cover and add the zucchini and tomatoes. Turn up heat to medium-high.
- Saute until all vegetables are to the desired crispiness. (about 10-15 minutes is what I prefer)
- Add pepper for taste (I prefer about 1/8 a tsp)
- Add the cooked rice and stir over low heat for about 2 minutes.
- Top with parmesan and stir until cheese is melted.

My kids love this rice and never complain about eating their veggies this way.
I LOVE this rice with breaded chicken stuffed with prosciutto ham and a cold glass of chardonnay.
Perfect SUMMER meal.
Yum!

Hi Ladies! To wet your appetite for tomorrow (and for those of you who can't make it!) here are the links to the recipes I will be making.

Lemon and Basil Eggs over Foccacia

Ingredients

• 1 large loaf foccacia bread (I use whatever bread looks good that is crusty)
• 2 tablespoons extra-virgin olive oil combined with 1 teaspoon lemon juice
• 3 eggs
• 1/4 cup chopped fresh basil leaves
• 1/4 cup grated Parmesan (I also switch this up as far as the cheese I use, but it has to be finely grated)
• 1/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup milk (I use non-fat)

Directions

Preheat the oven to 350 degrees F.

Cut the top off the foccacia and hollow out the bread inside. Tear the top of the foccacia and the inside bread into 1-inch pieces and save for the egg mixture. Brush the inside of the foccacia with the lemon olive oil. Place on a baking sheet and toast for 10 minutes.

Meanwhile, in a large bowl, whisk the eggs. Add the basil, cheese, salt, pepper, and milk. Whisk lightly. Stir in up to 4 cups of the bread pieces.

Carefully pour the egg mixture into the toasted foccacia bottom. Return to the oven and bake until the eggs have cooked, about 35 to 40 minutes.

Cut the baked foccacia into 6 to 8 pieces and serve immediately.

OPTIONAL - I sometimes add sausage to this to make it more of a complete breakfast meal. I use spicy Italian sausage (or whatever you like) and cook it up, then I add it to the the egg mixture. A tip: if the sausage is in casing, ly un-case the sausage and cook it or if it's pre-cooked, just cut it into bite-size pieces. You could add anything you like to this, just remember to lessen the amount of bread you add to the egg mixture!

Creme Brulee French Toast

Ingredients

• 1/2 cup (1 stick) unsalted butter
• 1 cup packed brown sugar
• 2 tablespoons corn syrup
• 1 (8 to 9) inch round loaf Challah bread (I use Brioche)
• 5 large eggs
• 1 1/2 cups half and half
• 1 teaspoon vanilla
• 1 teaspoon Grand Marnier (I don't use this)
• 1/4 teaspoon salt

Directions

In a small heavy saucepan melt butter with butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13 by 9 by 2-inch baking dish. Cut 6 (1-inch) thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit. In a bowl whisk together eggs, half and half, vanilla, Grand Marnier and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.

Preheat oven to 350 degrees F and bring bread mixture to room temperature. Bake uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.

Hi Ladies!

Check your Inbox for an Evite to March Cooking Club at my house!

See you soon!

B

Our Fist meeting!

My baby boy took this picture of Holly & I think she looks cute!

Ok, it' s me Rebecca T! Totally happy because we finally met for cook club. And I made food for everyone, but there was really only 3 adults and 4 kids; so let me tell you I had a lot of left overs. Even though I did pawn some off on Holly and Becky.
Now we decided that everyone should posts their recipes on the web, instead of having to give it out to everyone.
Especially since some of us may want it on recipe cards or in a binder or what have you.
I'm great with that. Hope everyone else is too!

Well, I went with a southwestern theme and made Southwestern Lasagna & Southwestern Quiche. Plus a few other things. Here are the recipes:

Southwestern Lasagna:

2lbs of Ground Beef or Turkey
1 medium onion
Taco seasoning for 2lb of meat
1 can (14.5 oz) diced tomatoes undrained
1 small can diced green chilies
1 small can sliced olives
1 tsp salt
1 tsp garlic powder
1/2 tsp pepper
2 cups or 1lb cottage cheese
1 egg
1 lb of Monterrey jack cheese thinly sliced
10 corn tortillas
1 cup shredded cheese

In skillet, cook the beef and onion over medium heat until meat is brown; drain. Stir in taco seasoning (can substitute 15 oz can of enchilada sauce too) diced tomatoes, oives, green chiles, salt, pepper, and garlic powder. Bring to boil. Reduce heat and simmer uncovered for 20 minutes.
In a bowl mix egg & cottage cheese, add a little salt and pepper if you like. In greased 13x9x2 pan put a third of the meat, then top with sliced jack cheese, then spread 1/2 the cottage cheese mixture, and top with tortillas. Repeat layers. Top with remaining meat sauce. Sprinkle with shredded cheese.
Cover and bake for 30 to 45 minutes at 350. Uncover; bake 10 minutes longer or until cheese is melted. Let stand 15 minutes before serving.

Now on the above recipe I normally make the meat sauce the night before. Just easier that way. And it really calls for enchilada mix, but I have always used taco seasoning.


Southwestern Quiche:

1 pkg Corn bread muffin Mix (8.5 oz)
2 Tblsp butter or margaine, melted
1 Tblsp water
13 eggs
1 cup shredded cheese, divided
1 lb of bulk pork sausage cooked and drained
1 cup milk
1 can (14 3/4 oz) cream-style corn
2 cans (4oz) Chopped green chilies
2 Tblsp finely chopped Onion
1 Cup of Salsa

In a bowl, combine the muffin mix, butter, water and 1 egg; stir just until moistened. Spread in a greased 13x9x2 baking dish. Sprinkle with 1/2 the cheese. In a large bowl, beat the remaining eggs. Add the sausage, milk, corn, chilies, and onions; pour over batter.
Bake uncovered at 350 for 60 to 70 minutes or until knife inserted near the center comes out clean. Top with salsa and remaining cheese. Bake 10 minutes longer or until cheese is melted. Let stand 5 minutes before serving.

Okay side note on this dish. We decided that a 1/2 tsp of chili powder in the cornbread mix would make it better. Plus I only put one can of green chilis and didn't do the salsa. I put it on the table to add as they pleased.