Unbelievable Chicken

Unbelievable Chicken

1/2 cup broth
1/4 cup apple cider vinegar
3 tbsp spicy mustard
3 tbsp lime juice
2 tbsp lemon juice
3 cloves garlic, minced
1 lb chicken breasts

Combine first six ingredients in slow cooker.  Add chicken and toss to coat.  Cook on high 3-4 hours. 

Adapted from this recipe from Allrecipes.com.

Asian Roasted Carrots

Asian Roasted Carrots

Ingredients:
3 tbsp soy sauce
3 tbsp rice vinegar
2 tsp sesame oil
1/4 tsp garlic powder
1/4 tsp ginger powder
squirt sriracha
1 bag baby carrots

Pre-heat to 350 degrees.  

Combine first six ingredients.  Toss in carrots to coast and let marinate for 30 minutes.  Roast 30-40 minutes, or until tender.

Based on this recipe.

Orange-Balsamic Chicken

Orange-Balsamic Chicken

Ingredients

Salt and freshly ground black pepper
1 1/2 teaspoons poultry seasoning
2 to 3 sprigs fresh rosemary, leaves chopped
1/3 cup orange marmalade
1/3 cup balsamic vinegar
3/4 cup chicken broth
2 pounds chicken breasts

Combine first six ingredients in slow cooker.  Toss chicken to coat.  Cook on high 3-4 hours.

Serve with rice and balsamic roasted veggies.  Can also be served with lemon risotto.

Adapted from this recipe.

Chicken with Broccoli and Artichokes

Chicken with Broccoli and Artichokes

Ingredients:

1 can diced tomatoes
1/2 cup white wine
1/2 cup chicken broth
3-4 cloves garlic
2 tbsp lemon juice
2 tbsp white wine vinegar
1 tbsp pasta seasoning
1 tsp onion powder
1/4 tsp crushed red chili pepper
1 Parmesan cheese rind (optional)
1 lb chicken breasts
1 bag frozen artichoke hearts
1 bag frozen broccoli

Combine everything except broccoli in the slow cooker and cook on high 3-4 hours.  When there is 1-2 hours left, add the broccoli.  Cut or shred the chicken when done.

Serve over pasta.

BBQ Sloppy Chicken

BBQ Sloppy Chicken

Ingredients:

3 tbsp brown sugar
3 tbsp red wine vinegar
2 tbsp dill pickle relish
1 tbsp grill seasoning, such as McCormick Montreal Seasoning
1 tbsp Worcestershire sauce
1 14-ounce can tomato sauce
1 tsp sirracha
1 tsp onion ppowder
1 tsp mustard powder
2 tbsp Dijon mustard
1 1/2 lbs chicken breasts
1 can pinto beans, drained and rinsed
2 cups cheddar cheese, shredded

Combine ingredients through relish in slow cooker.  Add chicken and coat.  Add beans.  Cook on high 3-4 hours.  Shred or chop chicken.  Stir in cheese,  Serve on whole wheat rolls.

Based on this recipe.

Creamy Cajun Chicken Pasta

Creamy Cajun Chicken Pasta

1 lb chicken breasts

1 can corn, drained

1 tbsp Cajun seasoning

2 tbsp chopped sun dried tomatoes

½ tsp garlic powder

½ tsp dried basil

1/8 tsp black pepper

1 cup wine

8 oz low fat cream cheese

½ cup parmesan cheese

Combine the chicken through wine in the slow cooker and cook for 3-4 hours on high.  Stir in the cream cheese and parmesan cheese for the last half hour.

Stir in cooked pasta. 

Blueberry-Banana Bread

Blueberry-Banana Bread


3 large over-ripe bananas
2 tablespoons lemon juice
1/3 cup (80 ml) vanilla soymilk (or apple sauce)
1/2 cup (120 ml) agave nectar
2 cups (240 g) white whole wheat flour (or regular whole wheat flour)
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (240 ml) blueberries

Preheat oven to 350F. Spray or wipe a 9×5-inch loaf pan with oil (I used a silicon loaf pan).

Mix the soymilk with 1 tablespoon of the lemon juice and let stand until it curdles. (If using apple sauce, skip this step and add the lemon juice to the bananas.)
In a large bowl, mash the bananas and add the remaining lemon juice, soymilk, and agave nectar. Stir well to combine. In a separate bowl, combine the flour, baking powder, soda, and salt. Add the dry ingredients to the banana mixture, and stir just until the mixture is well-combined. Fold in the blueberries.

Spread the mixture evenly in the prepared pan and bake until a knife inserted in the center comes out clean, about 50-60 minutes. Allow to cool before cutting and serving.

From here.