Bourbon Chicken - Crockpot Version

Ingredients:

2 lbs boneless chicken breasts, cut-up into bite-sized pieces
1-2 garlic cloves crushed (I use more, 3 or 4 - we love garlic!)
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce
2 tbsp of corn starch

Directions:

Mix all ingredients into your crockpot, then throw in the chicken.
Cook on high for 2-3 hours or on low for 4-5 hours.

Serve with rice or butter noodles.

Now how easy is that???

5 Minute Chocolate Cake

does it get any easier than this?

1 Coffee Mug
4 tablespoons flour (not self-rising)
4 tablespoons sugar
2 tablespoons baking cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
splash of vanilla extract
Optional: 3 tablespoons chocolate chips

Directions:

Add dry ingredients to mug, and mix well.
Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Stir in choclate chips & vanilla.
Microwave for 3 minutes (at 1000 watts.)
The cake will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired.

*serves 1-2

Meatloaf

Ingredients:

2 lbs ground beef (for best results, do not use 'lean' beef)
1 onion, diced
2 slices bread crumbled
1 egg
1 1/2 c ketchup, divided
1 tbsp vinegar
1 tbsp brown sugar.


Directions:

1. In a large mixing bowl, combine first 4 ingredients, then add 1 cup of ketchup.
2. Once all is moistened, form a loaf shape and place into a 9x9 baking dish coated with non-stick spray.
3. In a small mixing bowl combine remaining ketchup, vinegar and brown sugar and pour mixture over meatloaf
4. Bake uncovered at 375 for 30-45 minutes (I need the whole 45 mins)


*Courtesy of The Busy Mom's Cookbook.

I served this with roasted potatoes & onions. I boiled cubed potatoes for 15 minutes, then baked them, along with thickly cut onions, in the same pan as the mealoaf.

Creamy Chicken Enchilladas

Ingredients:

1 Tbsp olive oil
1/2 cup onion, chopped
1 can (4.5 oz) chopped green chiles, drained (I will replace this with fresh chiles)
8 oz cream cheese, cut up and softened
3-1/2 cup cooked, chopped chicken
8-10 flour tortillas
1 1/2 cups green chile enchilada sauce
1-2 cups Cheddar & Monterrey Jack cheese, grated

Directions:

Heat oil in large skillet over medium heat: add onion and sauté until softened, about 5 minutes. Stir in green chiles, chicken & cream cheese. Stir constantly until cream cheese melts. Remove from heat.
Spoon approx 3-4 Tbsp chicken mixture down center of tortillas. Roll up tortillas and place seam side down in lightly greased 13X9 baking dish.
Pour enchilada sauce over enchiladas & top with as much cheese as desired.
Bake at 350 for 35-45 minutes, until bubbly & cheese is lightly browned.

Deceptively Delicious

I recently received this book from my Mother-in-law and have to say I have enjoyed the recipes I have tried so far.

Logan has recently decided to push veggies around on his highchair-or feed them to the dog. Unfortunately, Brooklyn doesnt like them either. So Im very interested in finding ways to "sneak" them into his food.

Over the next few weeks I will be trying more of her recipes and posting them with a review.

Bourbon Chicken

Directions:

2 lbs boneless chicken breasts cut into bite-size pieces
1-2 tablespoon olive oil
1 garlic clove crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce


*MARINATE THE DAY BEFORE IF POSSIBLE:
Mix all of the ingredients except olive oil. Pour into a ziploc bag and throw the chicken in.

Directions:

1. Heat olive oil in a pan
2. Remove the chicken from marinade and brown in pan.
3. Add marinade & bring to a hard boil.
4. Reduce heat and simmer 20min.

Serve over hot rice or noodles.

Steak or Chicken Fajitas

Ingredients:

1 lb. of chicken or steak (I prefer Steak and buy it already cut into thin strips)
1 packet of Fajita Seasoning Mix
1 package of 8" tortillas
1 can of refried beans
sour cream

optional: salsa, chopped onion and peppers

Diretions:

1. Cook chicken or steak; drain
2. Add seasoning mix -follow directions on packet
3. Add chicken or steak to tortillas
4. Top with onions, peppers, salsa & sour cream
5. Serve with a side of refried beans.

Chocolate Peanut Butter Ribbon Dessert

Ingredients:

12 NUTTER BUTTER Peanut Butter Sandwich Cookies, divided
2 Tbsp. butter, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup creamy peanut butter
1/2 cup sugar
2 tsp. vanilla
1 tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided
2 squares BAKER'S Semi-Sweet Chocolate, melted

Directions

CRUSH 8 of the cookies in resealable plastic bag with rolling pin.

Mix cookie crumbs and butter.

Press onto bottom of foil-lined 9x5-inch loaf pan.
MIX cream cheese, peanut butter, sugar and vanilla with electric mixer on medium speed until well blended.

Gently stir in 3 cups of the whipped topping.

Spoon 1/2 cup of the cream cheese mixture into small bowl.

Stir in melted chocolate until well blended; set aside.

Spoon half of the remaining cream cheese mixture over crust.

Top evenly with chocolate mixture; cover with remaining cream cheese mixture.
FREEZE 4 hours or overnight until firm. Invert onto plate. Remove foil.

Re-invert onto serving platter so that crumb layer is on bottom.

Coarsely break the remaining 4 cookies.

Top dessert with remaining whipping topping and cookies.

*Kid friendly only if your child has been introduced to Peanut Butter :)

Weight Watchers Sweet Italian Sausage

Ingredients:

Sweet Italian sausage
1 onion - diced
1 pkg of fresh, sliced mushrooms
2 cups chicken broth
1 cup regular white rice (not instant)
parmesean cheese
black pepper

Directions:

Remove any skin from sausage and crumble into a frying pan
Add onions and mushrooms and sautee until brown & veggies are cooked.
Add rice and chicken broth - stir well.
Bring to boil then reduce heat, cover and simmer 25 minutes.
Top with cheese and pepper.

Olive Garden's Zuppa Toscano Soup

Ingredients:

1 lb Italian sausage, cut into bite size pieces
2 large russet baking potatoes, diced bite size
1 Tbs. extra virgin olive oil (this is my addition, more on that below)
1 large onion, chopped
2 cloves garlic, minced
2 Cups Kale chopped
2 cans chicken broth
1 Cup heavy whipping cream or half & half
parmesan or romano cheese for topping
1 quart water

Directions:

Cook sausage on stove top until cooked through.
Heat large pot over medium heat, add olive oil, onion and garlic and sautee until onions are translucent (about 3-5 minutes).
Add potatoes, chicken broth and water and cook until potatoes are done.
Add sausage , salt and pepper to taste and simmer for another 10 minutes.
Turn heat down to low or simmer, add kale and cream. Heat through.
Top with parmesan or romano cheese.

Chicken & Angel Hair Pasta

Ingredients:

1 pound boneless, skinless chicken breast
1 envelope onion soup mix
3 cups of water
1 tbs. minced garlic
8 oz. fresh sliced mushrooms
1- 8 oz. package fat free sour cream
1 tbs. fresh chopped chives
1 pkg angel hair pasta

Directions:

Spray slow cooker with nonfat cooking spray.
Add all ingredients except pasta.
Cover and cook on high for 3 hours or low 5-6 hours.
Add the pasta the last 10 minutes of cooking.

Chicken Tortilla Soup

Ingredients:

4 Boneless skinless chicken breasts
2- 15oz can black beans (undrained)
2- 15oz can Mexican Stewed Tomatoes
1 cup salsa (mild, medium, hot, whatever you prefer)
1- 4oz can chopped green chilies
1- 14 1/2oz can tomato sauce
2 cups grated cheese
Bag of tortilla chip

Directions:

Add all ingredients except chips and cheese to slow cooker.
Cook on low for 8 hours.
Just before serving remove chicken breasts and cut into bite size pieces and stir into soup.
Serve over a handful of chips in individual soup bowl.
Top with cheese.

Beer Dip

Ingredients:

1 packet dry ranch mix
1 pkg cream cheese-softened
3-4 cups shredded cheddar cheese
½ cup beer

Directions:

Mix all ingredients until well blended
Serve with pretzels, chips, pita chips or crackers

Monkey Bars

Ingredients:

1 Banana
1/2 c Peanut Butter
1/2 c
1 cup of your favorite cereal
4 Popsicle sticks

Directions:
Take a banana, cut it into four even rectangles.
Put a popsicle stick in each fourth
cover with peanut butter then roll it in your favorite cereal!

Apple Toast

Ingredients:

1 tablespoon butter
4 slices white or whole wheat bread
1 tablespoon cinnamon
1 large apple, cored and thinly sliced

Directions:

Set oven to broil.
Spread butter on one side of each slice of bread.
Place apple slices on buttered side of bread. Sprinkle cinnamon on top.
Place bread on a baking sheet.
Place in a preheated oven until toasted, about 2 minutes.

Cheesy Crockpot Chicken

Ingredients:

1 can of cheddar soup
1 can of cream of chicken soup
1/2 pkg. shredded cheese (any variety)
2-4 chicken breasts

Directions:

Cook chicken and soup on low for 6 hours in slow cooker
Top with cheese, cook an additional 30mins. - 1 hour (or until cheese is melted)
Serve with rice and broccoli

Chicken Stroganoff

Ingredients:

2-4 chicken breasts
1 can cream of chicken soup
1 can cream of mushroom soup
1 packet of onion soup mix
1 container of sour cream
1 pkg/box egg noodles OR rice

Directions:

Add chicken to slow cooker and top with both cans of soup and onion mix
Cook on low for 8-10 hour.
Add a container of sour cream about 15 minutes before you serve.

Serve over rice or egg noodles.

Salsa Chicken II

Ingredients:

4 chicken breasts
1 jar of peach mango salsa (i like the one from the grocery's fridge section)
1 jar plain salsa (i use mild because i'm a wimp)
1 can of corn drained
1 can of black beans drained
tortilla shells
shredded cheese
optional: shredded lettuce, sour cream

Directions:

PLace chicken in slow cooker
Top with salsa, corn and beans
Cook on high for 4 hours- shred chicken
Cook on high an additional 30 minutes.

(if it seems a little runny, just remove the lid and cook uncovered until it thickens)

Serve over tortilla shells & and top with cheese, lettuce and sour cream.

Cookie Dough Dip

Ingredients:

1- 8 oz package of cream cheese-softened (low fat can be used as well)
1 stick of butter (1/2 cup) - softened
1/4 tsp vanilla
3/4 cup powdered sugar
2 tbsp brown sugar
3/4-1 cup mini chocolate chips

Directions:

Beat cream cheese, butter and vanilla until fluffy
Then add powdered sugar & brown sugar gradually to mixture, mix until well blended.
Add mini chocolate chips -blend well.
Cover and refridgerate for 3 hours.
(or refrigerate dough for 2 hours, form into balls, then refridgerate an additional hour)
Serve with graham cracker sticks.