Tuesday, February 18, 2014

Shannon's Fantastic Grapefruit Smoothie

Shannon's Fantastic Grapefruit Smoothie

2 large grapefruit-just the juice!
10 partially frozen strawberries
8 oz. vanilla yogurt
1 tablespoon of honey
6-8 ice cubes

Bananas optional, we made it without and it was great.  Reviews were mixed with banana. 

We did with spinach and without, the girls gulped down both. Begging for more. 

Monday, February 17, 2014

Ry's Stuffed Sweet Potatoes with Avocado Creama

Ry's Stuffed Sweet Potatoes with Avocado Creama
{it's as good as it sounds!}

SWEET POTATOE AND FILLING
-1 medium/large sweet potato
-heaping spoonful of black bean salsa (the recipe recommends Trader Joe's Cowboy Caviar Salsa but I just made my own)
-Sprinkle of cheese
DIRECTIONS:
-I microwaved my potato for a few minutes but you can bake it as well. 
-While the potato was in the microwave I heated the oven to 375 on broil
-Remove potato, slice in have lengthwise and redistribute a section in the middle so it is like a little bowl.
-Put your black bean salsa in the hole and sprinkle with cheese
-Place it in the oven on a cookie sheet and broil about 3 minutes (until cheese is melted)
-Put a spoonful of the Avocado Creama on the top and EAT IT!
 
AVOCADO CREAMA
-1 ripe avocado
-1/4 cup sour cream
-2 Tbsp lime juice
-salt and cilantro if you want
DIRECTIONS:
Put everything in the blender and mix it up.  If you want a smoother texture just ad a little bit of water or milk.

Sunday, February 16, 2014

Shavon's Spicy Sweet Potato Chili

Shavon's Spicy Sweet Potato & 2 Bean Chili

-2 garlic cloves chopped
-1 small sweet onion, diced
-1 large sweet potato, chopped
-1 can of kidney beans
-1 can of black beans
-2 cans of dices tomatoes ( I like fresh tomatoes better- I use about 6)
-1 tbsp cumin
-1 tbsp chili powder
-1 tsp salt
-olive oil

heat olive oil med-high and cook garlic and onion. Add potato and cook few min.

Add beans, tomatoes and spices. Bring to boil, reduce and simmer until potatoes are just tender.

Top with greek yogurt and avocado slices. YUUUM! ( I sometimes add ground beef )

Thursday, January 30, 2014

Koren Beef

Koren Beef or Pork or Venison

I have used this with venison and it turns out perfect, just be careful because venison dries out faster due to it being so lean. 
I also used a sprinkle of white pepper instead of crushed red and added slightly more soy sauce. 

1 pound lean ground beef / pork / venison
3 cloves garlic, minced
1 Tablespoon sesame oil {or any oil really}
1/4 - 1/2 cup brown sugar 1/4 cup soy sauce (I use low-sodium)1/2 teaspoon fresh ginger, minced (see note)1/2 - 1 teaspoon crushed red peppers (to desired spiciness)
Topping:1 bunch green onions, diced (don't skip this!)

Heat a large skillet over medium heat and brown meat with garlic in the sesame oil. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions. 

Note: here's a trick d from Rachael Ray about fresh ginger. I love using fresh ginger in recipes but I never seem to have it on hand since it goes rotten in the refrigerator before I can use it. So, the next time you're at the store grab a large piece of ginger. Peel the entire thing and cut it into 1/2 inch pieces. Put it into a storage bag and keep it in the freezer. When you need a few teaspoons or so, all you have to do it pull out one of the small pieces and grate the alloted amount with your Microplane or a zester. It grates really well frozen! Ta da!



Wednesday, January 22, 2014

Creamy Caramel Pecan Rolls

Shannon's Good Morning Caramel Rolls

Save time by using thawed frozen bread dough {Rhodes} then let rise overnight in the fridge

Topping:
1 1/4 cups sifted powdered sugar
1/2 cup whipping cream
1 cup coarsely chopped pecans

2 14-16oz loaves frozen bread dough, thawed
3 Tbsp butter or margarine, melted
1/2 cup packed brown sugar
1 Tbsp ground cinnamon
3/4 cup rains {optional}

For topping, in a small bowl stir together powdered sugar & whipping cream. Divide evenly between two 9inch round baking pans. Sprinkle pecans evenly over sugar mixture.

On a lightly floured surface roll each loaf of dough into 12x8 inch rectangle. Brush with melted butter. In small mixing bowl stir together brown sugar & cinnamon; sprinkle over dough. Top with raisins, if desired. 
Roll up rectangles, jelly roll style, starting from long side. Pinch to seal. But each log into 10-12 pieces. 
Place rolls onto of sugar mixture in pans. Cover with fowl & let rise in a warm place till nearly doubled, about 30 minutes. OR Cover with wax paper than plastic wrap-Refridgerate 2-14 hours. Before baking, let chilled rolls stand covered 20 minutes at room temperature. Puncture any surface bubbles with a greased toothpick.
Bake rolls, uncovered, 375* till golden, allowing 20-25minutes for unchilled rolls, 25-30 minutes for chilled rolls. 
If necessary cover rolls with foil last 10 minutes to prevent over browning.
Cool in pans 5 minutes. Invert on serving platter. Serve warm. Or drop them by your neighbors house in the early morning for a sweet surprise!
Makes 20-24 rolls.



Wednesday, December 18, 2013

Halls Frosting

Halls "lick the bowl" Frosting

1/2 cup shortening
1/2 cup butter
1 tsp vanilla
Blend
4 cup powdered sugar
Mix
2 TBsp milk

You can add more milk if you want a thinner consistency. 
Also, add flavor by using a packet of Duncan Hines frosting flavor

Sunday, November 10, 2013

Griffin Christmas Crack

Griffin's Christmas Crack

30-40 Keebler Club Crackers
1 cup butter
1 cup brown sugar
1 bag Hershey's chocolate chips
1 bag Heath Toffee Chips

Line cookie tray with foil or parchment paper.
Melt butter and sugar in microwave
Place crackers on cookies sheet and pour butter/sugar mixture over the crackers
Bake *350 for 10-15 minutes until it's bubbly and brown.
Remove from oven and sprinkle Heresy's chocolate chips over and let it set and melt in. Spread evenly over the crack crust and then sprinkle Heath Toffee chips over. 
When cool, place in the freezer for 3-4 hours.
Once frozen remove and break into pieces. 

Thursday, August 29, 2013

Lizzy's Banana Bread Bars

Lizzy's Banana Bread Bars

At a Power of Mom's Group night, Lizzy brought these bars and said that they have forever changed the way she sees banana bread. I have to agree! It's the frosting that sets this a 'bar' above!
We discussed some ways to make it..healthier, if there is such a thing. Those options are listed below in parentheses.

1 1/2 cup Sugar
1 cup Sour Cream {or Greek yogurt}
1/2 cup Butter {or 1/4 c butter & 1/4 c applesauce}
2 Eggs
 3-4 Ripe Bananas, mashed
2 tsp Vanilla extract
2 cups Flour, all purpose
1 tsp Baking Soda
3/4 tsp Salt
1/2 cup chopped walnuts {optional}
1 zucchini, shredded


Brown Butter Frosting
1/2 cup butter
4 cup Powdered Sugar
1 1/2 tsp Vanilla
3 TBsp. Milk


Directions for Bars:
Preheat oven to 375*. Greases & flour 15x10 jelly  roll pan. In a large bowl, beat together sugar, sour cream, butter and eggs until creamy. Blend in bananas and vanilla. Add flour, baking soda and salt. Blend for 1 minute. Stir in walnuts &OR zucchini if desired.
Spread batter evenly into a pan. Bake 20-25 minutes until golden brown.

Directions for Frosting:
Heat butter in large saucepan over medium heat until boiling. Let the butter turn a delicate brown & remove from heat immediately!
Add powdered sugar, vanilla and milk. Whisk together until smooth {it should be thicker than glaze but thinner than frosting}. Using a spatula spread the brown butter frosting over the warm bars, the frosting will be easier to spread while the bars are still warm.


Wednesday, August 28, 2013

Black Bean Coco Brownies


Black Bean Coco Brownies

1 (15.5 oz) can black beans, rinsed and drained
 
3 eggs
 
3 tablespoons vegetable oil
 
1/2 cup cocoa
 
pinch salt
 
2 teaspoons vanilla
 
3/4 cup white sugar
 
1 teaspoon instant coffee (optional)
 
1/2 cup milk chocolate chips (optional)
 
Preheat oven to 350.  Lightly grease 8x8 pan.
 
Puree beans in blender, then add the rest of ingredients and mix.
 
Bake in the preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 30 minutes.
 
I left out the optional ingredients.  And I made mine in a 6x8, baked for 35 minutes and got  thicker brownies. 

Monday, June 24, 2013

Jessica's Southwest Chicken Salad


Jessica's Southwest Chicken Salad

Cooked chicken breast {this can be done with chicken spread out on foil in the oven sprinkled with salt & pepper, until internal temp reads 165*}
Romaine or salad mix 
Black beans 
Corn 
Grape tomatoes 
Purple onion
Avocado

Rinse all produce & slice up chicken breast to bite sized pieces, add ingredients to bowl. 

Dressing:
1/3 c. chopped fresh cilantro
2/3 c. light sour cream
1 1/2 + tsp. adobo sauce from canned chipotle chilies
Start with 1 tsp. of adobo sauce and then go from there, probably 1/4-1/2 tsp. at a time. 
1 tsp. chili powder
4 tsp. fresh lime juice
¼ tsp. salt

Mix dressing ingredients. Serve on side. 

Jessica's Sneaky Blueberry/Raspberry Oatmeal Bars


Jessica's Sneaky Blueberry/Raspberry Oatmeal Bars 

Nonstick cooking spray
2 C old-fashioned oats
1 ¼ C all-purpose flour
½ C sugar
½ tsp cinnamon
¼ tsp baking powder
¼ tsp salt
1 tsp vanilla extract
¾ C soft tub margarine spread
1 C low-sugar blueberry/raspberry preserves (we just use the jam we can)
½ C spinach puree

  1. Preheat oven to 375 coat 8x8 baking pan with spray
  2. In a large bowl, combine oats, flour, sugar, cinnamon, baking powder, salt, and vanilla, and stir to mix well.
  3. Add margarine and cut it quickly into dry ingredients with 2 knives until resembles coarse meal and no longer powdery.  Don’t over mix-bits of margarine will still be visible
  4. Set aside about half of the oat mixture; press rest of it firmly into the pan.  Bake until lightly browned at edges 13-15 min
  5. Meanwhile mix preserves with spinach puree
  6. Spread blueberry mixture over the partially baked oat layer, sprinkle with reserved oat mixture.  Bake until topping is slightly browned 20-25 minutes.  Set pan on rack to cool completely.
(from Deceptively Delicious)

Peanut Butter S'more Bars


1
roll (16.5 oz) Pillsbury® refrigerated peanut butter cookies
3
cups miniature marshmallows
1/2
cup milk chocolate chips
3/4
teaspoon oil
1
cup candy-coated chocolate candies
  • 1Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In pan, break up cookie dough. With floured fingers, press dough evenly to form crust. Bake 16 to 19 minutes or until golden brown.
  • 2Sprinkle crust with marshmallows. Bake 2 to 3 minutes longer or until marshmallows are puffy.
  • 3Meanwhile, in small saucepan, melt chocolate chips with oil over low heat, stirring until smooth.
  • 4Sprinkle bars with candy pieces. Drizzle melted chocolate mixture over warm bars. Cool completely, about 45 minutes. For bars, cut into 6 rows by 6 rows.
  • From Pillsbury

Monday, April 15, 2013

Pillow Pea Soup

Pillow Pea Soup
James Tolbert Pillow
a.k.a Uncle Jim

1 cup carrots, diced
1 cup onions, diced
2 cups celery, diced
2 cloves garlic

4 cups dried split peas {2-1lb bags}
18 cups veggie or meat stock {salt free chicken boullion preferred} 
1/2 tsp. black pepper
1 tsp. salt
1 tsp. thyme
1/8 tsp. cayenne pepper
1 pkg, pre-cubbed ham, optional
2 Tbspn flour, optional

Saute onions, garlic, carrots, and celery. Then add broth/stock and rest of the ingredients. Simmer in large pot until peas are tender. Making sure to stir before dipping out a bowl of soup, because all the good stuff settles to the bottom!



Wednesday, March 6, 2013

Color Run Chicken Tortilla Soup

Color Run Chicken Tortilla Soup
I have made this several different times with all or very few of the ingredients on hand. If you don't have fresh onions or garlic skip straight to the second part and add powdered garlic and onions when you add the chili. Or if you don't have oregano add a little Italian Seasoning. I have used all chicken broth and no water, or all water with only a little chicken bullion.
Make it till you like it!
1 onion chopped
3 cloves garlic
1 Tablespoon oil
Saute until soft
2tsp chili
1 tsp oregano
1 28oz can crushed tomatoes
1 10.5 oz chicken broth
1 1/4 cups water
Add & Simmer 5-10 minutes
1 can corn
1 can hominy
1 4oz green chiles
1 15oz black beans
2 cooked boneless skinless chicken breast or 2 cans chicken
Stir in & simmer 10 minutes

Toppings:
Avocado
Cheese
Green Chilies
Green Onions
Cilantro
Sour Cream

Sunday, January 13, 2013

Newburn Sweet Pulled Pork

Newburn Sweet Pulled Pork
{used for tacos, taquitos, sandwiches, flautas) 

3-5 lb tenderloin roast
18oz Dr. Pepper
1 cup brown sugar
1 tsp Cumin
1 tsp garlic, minced
(can add black pepper & red pepper flakes for extra kick)
Put in crock pot on low for 8 hours 
OR In oven covered with foil 300* for 7-8 hours (draining some liquid 1/2 way thru)


Cilantro Lime Ranch

Ranch-start with 1/2 of the bottle
2 Tomatillos
1/2 bunch cilantro
1 tsp garlic
juice from 1 lime
1/2 jalapeno or 4oz small chopped can 

Blend in a blender.


Nay's Thanksgiving Rolls

 Nay's Thanksgiving Rolls


4 c. Flour, divided
5 Tbl Sugar
1 tsp. Salt 
2 pkgs yeast or 4 1/2 tsp

1 c milk
1/2 c water
1/4 c butter

Mix 1 1/2 cups flour, sugar & yeast in mixing bowl. 
Combine milk water & butter in pan & heat until very warm. 
Gradually add milk mixture to the dry ingredients & stir 2 minutes.
Add rest of flour to make soft dough (about 2 1/2 cups) 
Knead 5 minutes. Cover let rise 15 minutes.
Punch down. Shape, place on greased pan and let rise 15 minutes. 
Bake approximately 12 minutes 400*

Does great when you double it.
Can also swap 2 or 4 cups wheat flour for white. 

Monday, December 10, 2012

Pesto Chicken Stuffed Shells


We LOVE these. My friend halved the Parmesan cheese and added mozzarella cheese, and it was gooey good. 

Pesto Chicken Stuffed Shells
original Joelen recipe

12-16 jumbo pasta shells
water for boiling pasta
4oz cream cheese, softened
1 cup freshly grated Parmesan or Asiago cheese + 1/4 cup for topping
3 tablespoons prepared pesto (homemade or store bought)
2 cups shredded cooked chicken
2 cloves garlic, minced
salt and pepper to taste


In a large pot over high heat, boil water and prepare pasta shells as directed on package. Cook pasta shells only until al dente. The pasta will finish cooking when the dish is baked. Drain the pasta shells and set aside.

In a large bowl, combine the rest of the ingredients, except the 1/4 cup of cheese for the topping. Fill the pasta shells with the filling and place in a baking dish.  Sprinkle the remaining 1/4 cup of cheese over filled shells. 

Preheat oven to 350 degrees and bake shells uncovered for 30 minutes or until shells are bubbling hot and cheese melts.


http://joelens.blogspot.com/2010/05/pesto-chicken-stuffed-shells.html

Jiffy Corn Dog Mini Muffins


Admit it...you like Corn Dogs. Besides these are the perfect potluck food. 

Jiffy Corn Dog Mini Muffins

1-8.5 oz. box of Jiffy Corn Muffin Mix
1 egg, slightly beaten
1/3 cup skim milk
1 TBS honey
4 Oscar Mayer Turkey Hot dogs, each cut into 5 pieces 

1. Spray the wells of a mini muffin pan with cooking spray.  Preheat oven to 400 degrees F. 
2.  In a med bowl, combine the mix, egg, honey and skim milk.  Allow to sit for 3 - 4 min.  Stir batter.  
3.  Fill each mini muffin well with about 1/2 TBS batter.  Place a piece of hot dog into each well, pressing in.  
4. Top each hot dog with about a tsp. of batter, covering hot dog.  
5.  Bake in oven for 10 - 15 min.  or until golden brown.  Allow to cool in pan for 5 min. before removing to platter. 


Mini German Pancakes

I make these almost every Saturday. They are delicious with pureed fruit or yogurt. These are a mini version of the pie pan sized ones I grew up with.


Mini German Pancakes
(from Chris O's kitchen)

Ingredients:
6 eggs
1 cup milk (you can use skim or low fat milk if you want)
1 cup flour
1/4 tsp salt
Toppings: Powdered sugar and lemon juice, or maple syrup
Directions:
Preheat oven to 425. Spray cupcake pans with no-stick cooking spray. Mix eggs, milk, flour and salt just enough to blend. (Do not over mix. Batter will be lumpy.) Pour batter in cupcake pans. Makes approx. 12-16 mini German pancakes. Bake 18-25 minutes depending on type of cupcake pan and the amount of batter in each cupcake tin. Remove from oven. Let cool for just a minute or two. Remove mini pancakes from pan. Drizzle with lemon juice and sprinkle with powdered sugar. You can also serve with maple syrup if you prefer instead of using lemon juice. Enjoy for breakfast, lunch or dinner!

Shrimp and Grits


We always triple this. It's a new favorite favorite around here. You can't be afraid of cheese with this dinner!

Shrimp and Grits
2 cups water
2 chicken bouillon cubes or 2 tsp chicken bouillon granules
2 tablespoons butter
1/2 cup quick grits
1 cup sharp cheddar cheese, shredded
1 pound shrimp, peeled and deveined, without tails
cajun seasoning
4 slices thick cut bacon
2 teaspoons fresh lemon juice
1/4 cup thinly sliced scallions
1 garlic clove, minced
Arrange bacon on a cooling rack (like for cookies) and set the rack on a sheet pan (something with a lip all the way around). Place the bacon in a cold oven, then turn the oven on to 400 degrees F. Cook the bacon for 15 mins on each side, or until done. Chop into 4 slices into bite-sized pieces and reserve the bacon grease from the bottom of the pan.
In a medium saucepan, bring water, bouillon, butter and grits to a boil. Reduce heat to low and simmer for about 7 mins, until grits and thickened and tender. Remove from heat and stir in cheese.
Add 1-2 tablespoons of the bacon grease to a medium skillet over medium high heat. Season the shrimp with plenty of cajun seasoning. Add the shrimp to the skillet and cook until the shrimp turn pink, about 1 minute per side. Lower the heat to medium and add the bacon scallions, garlic, and squeeze in some lemon juice. Cook for another 1-2 minutes until the garlic and scallions are softened and the shrimp are done.
Serve the grits in bowl and top with the shrimp. Enjoy!
Makes 2 servings.


http://www.kevinandamanda.com/recipes/dinner/shrimp-and-grits.html

Baked Chicken Bacon Ranch Taquitos


Baked Chicken Bacon Ranch Taquitos

Ingredients:
1 (8 oz) package cream cheese, softened (I used Neufchatel cheese)
12 slices of bacon cooked and crumbled
4 cups cooked, shredded chicken(a rotisserie chicken works great for this!)
1 (1 oz) packet dry Ranch Dressing mix
2 cups Monterrey Jack cheese, shredded
3-4 Tablespoons green onion, chopped
20 (6-inch) flour tortillas
Salt
Non-stick cooking spray 

Directions:
Preheat oven to 425 degrees. 
Cover a large baking sheet (I use a cookie sheet) with aluminum foil and spray lightly with cooking spray. 
Mix together cream cheese, chicken, bacon, cheese, and green onions. Add in about 1/2 of the dry Ranch dressing mix and taste- add more if you want more of a Ranch taste (I ended up using only 1/2 of the packet). Mix well. Spoon 2-3 tablespoons of the chicken mixture into a flour tortilla and roll it up.
Place taquito seam-side down on the baking sheet. Repeat about 20 times (I had to use two baking sheets because all of my taquitos would not fit on one). Once finished, spray the tops of the taquitos with non-stick cooking spray (or you could lightly brush some olive oil on them) and sprinkle with salt (I like to use sea salt).
Place pan in oven and bake for 15-20 minutes (or until edges and tops are golden). Let cool for a couple of minutes. Serve with Ranch dressing or Blue Cheese Dressing for dipping (my husband also likes to dip them in "Salsa Ranch"- just mix equal parts salsa and Ranch dressing together).

http://www.sixsistersstuff.com/2012/03/baked-chicken-bacon-ranch-taquitos.html

Perfect Pulled Pork


LuAnn is responsible for finding this yummy recipe. 
1 whole boston butt
Dry Rub
1 tbsp ground cumin
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp chili powder
1 tbsp cayenne pepper
1 tbsp salt
1 tbsp ground pepper
1 tbsp paprika
1/2 cup brown sugar
Mix well and store in an air tight container.
Brine Solution
1/2 cup salt
1/2 cup brown sugar
2 qts cold water
2 bay leaves
3 tbsp dry rub mix
Add salt to cold water and stir very well until all the salt is completely dissolved. Then add the brown sugar, dry rub, and bay leaves and stir well to combine.
Pork shoulder preparation:
Rinse the pork shoulder and place in a large container, pour in the brine solution until the shoulder is completely covered. Cover the container and place in the refrigerator for at least 8 hours. Then remove pork shoulder from brine solution, pat dry with paper towels, place in baking pan that is bigger than the shoulder by at least a inch in length and width and at least 3 inches deep. Sprinkle dry rub onto the surface of the shoulder and massage in such that it adheres to the surface. Coat all sides. Make sure the fat layer on the shoulder is facing up before cooking! Place baking pan uncovered in a 225 degree oven on the middle rack. Insert a probe thermometer into the center or thickest part of the shoulder, but not touching the bone. Monitor the temperature throughout cooking (a digital thermometer with an alarm function is the easiest way to do this). Do not remove from the oven until the center of the shoulder reaches 200 degrees. When the shoulder has reached 200 degrees, shut off the oven and let the roast cool for a couple of hours before removing from the oven. If the bottom of the pan is dry (or crusted with dried spices) then cover the pan with foil to retain internal moisture of the meat during the cooling period. When the temperature drops to 170 degrees or slightly lower, remove from oven. Place on a large, clean work surface such as a cutting board, and remove the large sheet of crusted fat on the top. Pull apart with two forks, it will pull apart very easily. Serve for friends and family!

{Kevin & Amanda http://www.kevinandamanda.com/recipes/dinner/perfect-pulled-pork-slow-roasted-seasoned-savory.html

Slow Cooker, Pumpkin Pie Steel-Cut Oatmeal


I found that my slow cooker cooks this in just 3 hours. 

Ingredients
  • 1-3/4 cups unsweetened almond milk (or other dairy or non-dairy milk)
  • 1-1/2 cups water
  • 1 cup uncooked steel-cut oats (gluten-free, if desired)
  • 1/4 cup maple syrup (may substitute other preferred sweetener)
  • 3/4 cup pumpkin puree (unsweetened,unflavored)
  • 1/2 cup unsweetened applesauce (or one apple, peeled, cored, and grated)
  • 1 teaspoon vanilla
  • 1-2 tablespoons pumpkin pie spice
  • 1 tablespoon ground chia or flax seeds
  • 1/4 teaspoon salt
  • 1-1/2 tablespoons butter, cut into 5-6 pieces (optional)
  • Optional garnishes: chopped nuts, raisins, maple syrup, brown sugar, additional milk or butter
Directions
Coat inside of 3-1/2 quart (or larger) slow cooker with cooking spray. Add all ingredients (except optional toppings) to slow cooker, using 1 tablespoon pumpkin pie spice. Stir, cover, and cook on low for  approx. 5 hours, or until oats are cooked & softened, but edges haven't browned. (Slow cooker times may vary.) Taste and stir in more pumpkin pie spice, if desired. Spoon oatmeal into bowls; add optional toppings, if desired. Store leftovers in refrigerator. Freezes well.

Alternative slow cooker method for extended cooking time without over-browning the edges: Insert a heat-tolerant bowl inside the slow cooker; coat inside of bowl with cooking spray. Add all ingredients (except optional toppings) to the bowl; stir to combine. Pour water into the slow cooker on the outside of the bowl so that the water fills approx. halfway up the sides of the bowl. Put the cover on the slow cooker, and cook on low for up to 8 hours.

To reheat single servings: Put 1-cup cooked oatmeal in microwave proof bowl. Add 1/3 cup milk. Microwave on high for 1 minute; stir. Continue cooking for another minute, or until hot. (If frozen, microwave longer at half power.)

Recipe may be doubled in 6-quart or larger slow cooker. Increase cooking time 1 hour.

Nutritional Info (per 3/4 cup serving): 149 calories, 3.6g fat, 27.3g carbs, 3.9g fiber, 4.9g protein; Weight Watchers PointsPlus: 4 pts

Honey Lime Chicken Enchiladas


Honey Lime Chicken Enchiladas Recipe:


Ingredients:
Marinade:
6 tablespoons honey
5 tablespoons lime juice
1 tablespoon chili powder
1/2 teaspoon garlic powder

Enchiladas:
1 pound chicken, cooked and shredded (I usually boil 4 chicken breasts and shred them)
8-10 flour tortillas
1 pound Monterrey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream

Directions:
Whisk the first four ingredients and toss with shredded chicken in a Zip-loc bag.  Let it marinate in the fridge for at least a 1/2 hour, but preferably a half day or so.  Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan.  Fill the tortillas with chicken, saving marinade, and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.  Put rolled tortillas in 9x13 pan as you go.  Mix the remaining enchilada sauce with the cream and leftover marinade (if there is any).  Pour sauce on top of the enchiladas.  Sprinkle with remaining cheese.  Bake at 350 degrees for 30 minutes until brown and crispy on top.


Sunday, September 23, 2012

Popeye's Ice Cream

Popeye's ice cream
3/4 c half and half
1/4 c agave nectar
2/3 c fat-free powdered milk
2 c spinach
1 1/2 Tbsp vanilla
Blend all ingredients in blender and freeze

Variations:  Add 10-12 baby carrots for the spinach
or substitute 1/2 c pumpkin puree for the spinach and add 1/2 tsp pumpkin pie spice

Vegan variation:
3/4 c coconut milk
1 avocado
1/4 c agave nectar
2 c spinach
1/4 tsp almond extract 
3 Tbsp shelled pistachios

Blend and freeze

The original recipe includes 2 1/2 c. of ice to make it in the blender.  Since I made it in the ice cream freezer, I eliminated the ice.  You probably could increase the coconut milk because of this.  It was pretty thick when we made it the other night.