Cajun Chicken

Cajun Chicken

1 lb chicken breast
1 cup diced mushrooms
1 cup frozen corn
1 onion diced
3-4 cloves minced garlic
1 can white beans, rinsed
1 can diced tomatoes
1 tbsp Cajun seasoning
1/2 tsp smoked paprika
1 cup white wine

Combine everything in slow cooker and cook 3-4 hours on high.

Spiced Chicken with Peaches

1 can peaches with juice
3-4 cloves garlic, minced
2 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp mustard
1 tsp chili powder
1/8 tsp pepper
1 1/2 pounds chicken breasts
3 large carrots, diced

Combine peaches through pepper in slow cooker and mix together. Add chicken, tossing to coat.  Top with carrots.  Cook on high 3-4 hours.

Chicken with Artichokes and Broccoli

Chicken with Artichokes and Broccoli

1 can diced tomatoes
1 cup white wine
2 tbsp white wine vinegar
1 tsp salt
3-4 cloves garlic
1 tsp dried oregano
1 1/2 lbs boneless chicken breasts
1 bag frozen artichoke hearts
1 bag frozen broccoli

Combine ingredients in slow cooker.  Cook on high 4 hours.  For firmer broccoli add it just an hour before serving. 

Adapted from this Taste of Home recipe.

Chicken Piccata with Artichoke Hearts

Chicken Piccata with Artichoke Hearts

1/4 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon Italian seasoning
1 clove garlic, minced
1 onion, minced
1 cup white wine
1 1/2 cups broth
1/3 cup lemon juice
2 tbsp white wine vinegar
1/4 cup capers
4 skinless, boneless chicken breasts
1 bag frozen artichoke hearts
1 cup frozen peas
1 cup diced mushrooms

Based on this recipe from allrecipes.com.

Chicken Breasts Pierre

Chicken Breasts Pierre

1 (14.5 ounce) can diced tomatoes
1/2 cup water
1 tablespoons brown sugar
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
1 teaspoon salt
2 teaspoons chili powder
1 teaspoon mustard powder
1/2 teaspoon celery seed
1 clove garlic, minced
1 1/2 lbs chicken breasts
1 cup diced mushrooms
1 cup frozen peas

Combine ingredients through garlic in slow cooker and stir well.  Add chicken and toss to coat.  Pour on veggies.  Cook on high 3-4 hours.

Based on this recipe from allrecipes.com.

Soft Chocolate Cookies

Ingredients:

1/2 cup butter or margarine, softened
3/4 cup  sugar
1 eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 cup whole wheat pastry flour
1/3 cup baking cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt

Pre-heat oven to 350 degrees.

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. 

Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture. 

Cover and refrigerate for 1 hour or until easy to handle. Roll into 1-in. balls. 

Place 2 in. apart on ungreased baking sheets. Flatten with a fork if desired. 

Bake for 8-10 minutes or until the edges are firm. 

Remove to wire racks.

Adapted from this recipe from allrecipes.com.

Salisbury Skillet

 Salisbury Skillet

3-4 garlic cloves
1 1/12 lbs ground beef
1 cup mushrooms, quartered
1 tsp onion powder
3 tbsp butter
1-2 tbsp flour
1 1/4 cups beef broth
1/2 cup red wine
2 tbsp tomato paste
2 tbsp Worcestershire sauce
2 tbsp red wine vinegar
2 tbsp soy sauce
1 tsp mustard powder
1/2 tsp dried thyme
1 cup frozen peas, thawed

Heat oil over medium heat.  Add garlic and cook one minute.  Brown beef in skillet, sprinkling with onion powder.  Add the mushrooms.  When the beef and mushrooms are done, drain mixture and pour into a bowl. 

Melt butter in the middle of the skillet.  Add flour and cook 1-2 minutes.  Whisk in broth and wine.  Add remaining ingredients, the thawed peas, and the beef/mushroom mixture.

Serve over noodles.

Taco Soup

Taco Soup

Ingredients:

1 lb chicken breast
1 12oz bottle or can of beer
2 can diced tomatoes with chilis
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can corn, drained
1 can tomato sauce
4 tbsp taco seasoning
2 tsp chili powder
1 tsp onion powder
1 tsp garlic powder

Combine ingredients and cook on high 4-6 hours.  Shred chicken and return to soup.

Based on this recipe from allrecipes.com.

Spinach, Artichoke, and White Bean Dip

Spinach, Artichoke, and White Bean Dip

Ingredients

2 tablespoons extra-virgin olive oil
5 cloves garlic, minced
12oz baby spinach
1 (can cannelloni beans, drained and rinsed
1 can artichoke hearts, drained
1 1/2 tablespoon fresh lemon juice
1 1/2 tablespoon balsamic vinegar 
1 teaspoon kosher salt
1/2 siracha
1/4 teaspoon freshly ground black pepper

In a large nonstick skillet, heat 1 tablespoon of the oil, over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add 1/2 of the spinach and cook for 2 minutes until wilted. Repeat with the remaining spinach. Let the mixture cool for a few minutes.

Place the remaining olive oil, spinach mixture, cannelloni beans, lemon juice, balsamic vinegar, salt, siracha, and pepper in the bowl of a food processor.

Blend until the mixture is smooth. Transfer to a small serving bowl.




Adapted from Giada's recipe.

Carrots Braised in Butter

Carrots Braised in Butter
from Mastering the Art of French Cooking

Ingredients
1 1/2 lbs carrots, peeled and quartered
1 T sugar (to develop the flavor)
1 1/2 c water
1 1/2 T butter
1/2 tsp salt
pinch of pepper

Instructions
Combine carrots, sugar, water, butter, and salt in a medium saucepan, bring to a boil. Cover and boil slowly for 30-40 minutes or until the carrots are tender and most of the water has evaporated. Correct the seasoning.

Dijon-Cheddar Mac N Cheese

Dijon-Cheddar Mac N Cheese

Ingredients:

1 lb whole wheat pasta
4 tbsp butter, divided
2 tbsp whole wheat pastry flour
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp mustard (powder)
2 tbsp Dijon mustard
2 cups milk
2 cups shredded sharp cheddar cheese
1/4 cup whole wheat bread crumbs

Pre-heat oven to 350 degrees.

Cook pasta according to package directions, but for 1-2 minutes less than directed.

Melt 3 tbsp of butter over medium heat.  Add flour and the three spices.  Stir for a few minutes.  Mix in the dijon mustard and milk.  Cook over medium-high heat until the sauce is thick.  Remove the pan from the heat and mix in almost all of the cheese.

Mix the pasta and sauce in a sprayed baking dish.  Sprinkle with remaining cheese and bread crumbs.  Cut up the remaining butter and sprinkle over pasta.

Bake for 20-25 minutes.

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.

Green Bean and Potato Salad

Green Bean and Potato Salad


Ingredients:

1 1/2 pounds red potatoes
3/4 pound fresh green beans, trimmed and snapped
1 small red onion, chopped
1 pint cherry tomatoes, halved and roasted
salt and pepper to taste

1/4 cup balsamic vinegar
2 tbsp Dijon mustard
2 tbsp fresh lemon juice
2 tbsp minced fresh rosemary
1 clove garlic, minced
1 dash Worcestershire sauce
1/2 cup extra virgin olive oil

Quarter the potatoes and place in a pot of boiling, salted water.   Cook until fork tender.  Steam the green beans.  Transfer to a large bowl, and toss with the red onion and tomatoes. Set aside.

In a medium bowl, whisk together the balsamic vinegar, mustard, lemon juice, garlic, rosemary, Worcestershire sauce and olive oil. Pour over the salad, and stir to coat. Taste and season with additional salt and pepper if needed.  Marinate several hours or preferably over night.


Based on this recipe. 

Barbacoa

Barbacoa

Ingredients:

1/3 cup apple cider vinegar
3 tbsp lime juice
3 chipotle peppers
4 cloves garlic
4 tsp cumin
2 tsp Mexican oregano
1 tsp onion powder
1 tsp dried thyme
1/2 tsp allspice
1/2 tsp cloves
3/4 cup chicken broth
3 bay leaves
3-4 lbs roast
2 cans black beans, rinsed
1 can corn

Combine first 10 ingredients in a food processor and process until smooth.  Pour into slow cooker add the broth and bay leaves.  Toss meat to coat.  Add the black beans and corn.  Cook on high 6 hours. 

Based on these two recipes.

Slow Cooker Kung Pao Chicken

Slow Cooker Kung Pao Chicken

Ingredients:

1/4 cup white wine
1/4 cup soy sauce
1/2 cup chicken brith
2 tbsp sesame oil
1 tsp hot chile paste
1 tbsp rice vinegar
1 tbsp brown sugar
1 tablespoon chopped garlic
1 lb chicken breasts
1 cup frozen edemame
2 cups frozen broccoli
2 tablespoons cornstarch, dissolved in 2 tablespoons water

Combine wine through garlic in bottom of the slow cooker.  Toss chicken to coat.  Add the edemame.  Cook on high 3-4 hours.  Add the broccoli for the last hour.  Stir in cornstarch at the end.

Serve over brown rice.

Adapted from this recipe.

Kathy's Delicious Slow Cooker Chicken

Kathy's Delicious Whole Slow Cooker Chicken

INGREDIENTS:

1 lb chicken breasts
1/2 cup chicken broth
1/3 cup soy sauce
1/4 cup honey
1 teaspoon Worcestershire sauce
2 teaspoons balsamic vinegar
2 teaspoons lemon juice
1 teaspoon sesame oil
2 tablespoons minced garlic

DIRECTIONS:

Place chicken inside the slow cooker.

In a bowl, stir together the chicken broth, soy sauce, olive oil, honey, Worcestershire sauce, balsamic vinegar, lemon juice, sesame oil, and minced garlic. Pour mixture over chicken, and cover.

Cook chicken on low for 4 hours.

Remove chicken and thicken sauce with corn starch.

Served with roasted carrots and brown rice.  



From here.

Taco Skillet

Taco Skillet

Ingredients:

1 can corn, drained
1 1/2 cups elbow pasta
1 lb ground beef
2-3 tbsp taco seasoning
1 can tomato sauce
1 can sliced black olives, drained
1 cup shredded cheddar cheese

Heat oil in skillet and add corn.  Cook the pasta.  Cook the corn for 5-10 minutes.  Add the beef and taco seasoning.  Cook until browned.  Add the olives and tomato sauce.  Simmer or a few minutes.  Stir in the pasta and cheese.

Creamy Ranch Crock Pot Chicken

Creamy Ranch Crock Pot Chicken

Ingredients:

1 can cream of chicken soup
2 tbsp ranch dressing mix
2-3 cloves garlic, pressed
1/2 tsp paprika
1/2 tsp dried oregano
1/2 tsp dried parsley
1 1/2 tbsp white wine vinegar
1 lb chicken breasts
1 bag frozen broccoli
8 oz cream cheese, cubed

Combine first six ingredients in the slow cooker.  Add chicken breasts and toss to coat.  Cook on high 3 hours.  Stir in cream cheese, add broccoli, and cook another hour.

Serve over pasta.

Based on this recipe.

Lightened up:

Replace soup with a cup of white wine.  An hour before it is done, mix a couple tbsp of cornstarch with some cool water, broth, or wine.  Pour the cornstarch into the slow cooker.  Add the chicken and cook 3 hours.   Stir in 3 oz of cream cheese or leave out entirely.  Add the broccoli and cook another hour.