Sweet 'N Sour Chicken and Rice

I recently rediscovered my Mom's Fix-It and Forget-It Lightly cookbook
I love using a crockpot, it's so handy; throw the food in turn, it on and in 6-8 hours you have a meal! Not to mention it keeps me from having to turn on the stove or oven which is a definite bonus in the summer.

Sweet 'N Sour Chicken and Rice
Fix-It and Forget-It Lightly
serves 6

Ingredients

1 lb baby carrots

1 medium onion, cut into wedges

6 boneless, skinless chicken breast halves

20 oz can unsweetened pineapple chunks

1/3 C brown sugar

1 T low sodium soy sauce

2t chicken bouillon

1/2 t salt

1/2 t ground ginger

1/4 t garlic powder

3 T cornstarch

1/4 C water

3 C cooked long grain rice

 

Instructions

In a 5 quart crockpot layer carrots and onion in slow cooker. Top with chicken.
Drain pineapple, reserving juice. Place pineapple chunks over chicken.
Mix together pineapple juice, brown sugar, soy sauce, chicken bouillon, salt, ginger, and garlic. Pour over top.
Cook on low 6-7 hours.
Combine cornstarch and water. Gradually stir into slow cooker. Cook for 30 minutes longer or until sauce is thickened.

 

My notes:

This was everyone approved. I didn't use 6 chicken breasts as the ones I had on hand were huge. I also used fresh pineapple instead of canned. I used 14oz diced pineapple and then 4oz of orange juice. I also added crushed red pepper flakes.

Black Beans and Yellow Rice

Black Beans and Yellow Rice
From: myrecipes.com
Ingredients
4 ounces dried black beans

Cooking spray

4 ounces Spanish chorizo, thinly sliced

6 cups water, divided

1/2 teaspoon salt, divided

1/2 teaspoon black pepper, divided

1/4 teaspoon ground cumin

1 1/2 cups chopped onion

1 orange bell pepper, chopped

1 jalapeño pepper, minced

2 garlic cloves, minced

1 cup uncooked long-grain rice

1/4 teaspoon ground turmeric

3 cups chopped fresh tomato

2 tablespoons chopped fresh cilantro

Instructions

1. Sort and wash beans; place in a bowl. Cover with water to 2 inches above beans; let stand 8 hours. Drain.
2. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add chorizo; sauté for 3 minutes. Add beans and 4 cups water; bring to a boil. Reduce heat, and simmer 2 1/2 hours or until beans are tender. Stir in 1/4 teaspoon salt, 1/4 teaspoon black pepper, and cumin.
3. Heat a medium skillet over medium heat. Coat pan with cooking spray. Add 1 1/2 cups onion, bell pepper, jalapeño, and garlic; cook 8 minutes, stirring occasionally. Stir 1/4 teaspoon black pepper and onion mixture into bean mixture.
4. Bring 2 cups water to a boil in a small saucepan over medium-high heat. Stir in 1/4 teaspoon salt, rice, and turmeric. Cover, reduce heat, and simmer 20 minutes or until liquid evaporates and rice is tender. Spoon 3/4 cup rice into each of 4 bowls, and top each serving with about 2/3 cup bean mixture, 3/4 cup tomato, and 1 1/2 teaspoons cilantro.

My Notes
This was a success, I doubled the recipe so we would have leftovers! I added cumin (about 1 tsp) to the recipe mainly because I like cumin and I thought the recipe needed it. I also used brown rice instead of white. It is important to note that over cooking the pepper and onion will make your meal very mushy, they provide the crunch. I think adding carrots to this would be very good as well.

Spring Risotto

I found this recipe on myrecipes.com, I happen to love asparagus even though the rest of my family is slight less fond of it they gobbled this risotto down.

Spring Risotto
myrecipes.com
Serves 4

1 pound asparagus, trimmed and cut into 3/4-inch pieces

1 3/4 cups fat-free, lower-sodium chicken broth

2 tablespoons olive oil

1 1/2 cups chopped onion

2 garlic cloves, minced

1 cup uncooked Arborio rice

1 cup frozen shelled edamame

3/4 teaspoon kosher salt

1/4 cup 1/3-less-fat cream cheese

1/2 teaspoon freshly ground black pepper

1 ounce shaved Parmesan cheese

2 tablespoons chopped fresh thyme

 

Bring 4 cups water to a boil in a saucepan. Add asparagus, and cook for 2 minutes. Drain. Bring 2 cups water and chicken broth to a simmer in a saucepan.
Heat a large saucepan over medium heat. Add olive oil, and swirl to coat. Add onion; cook 4 minutes. Add garlic, and cook for 2 minutes, stirring constantly. Stir in rice, edamame, and salt; cook for 1 minute. Stir in 1 cup broth mixture; cook for 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until liquid is absorbed before adding more (about 20 minutes total).
Stir in asparagus, cream cheese, and pepper; cook 1 minute. Spoon 1 cup risotto into each of 4 bowls. Top each serving with 1 tablespoon Parmesan cheese; sprinkle evenly with thyme.

My notes:
I happened to have a bag of frozen mushrooms, green beans, and edamame in my freezer so I threw that in along with the asparagus just to add some more green veggie goodness.
I also used 1 1/2C arborio rice and close to 6C of chicken broth because I was feeding 5 people and wanted leftovers.

Banana Nutella Bread

I discovered this recipe and have made it several times over the last few months. It is definitely a winner! Since I have a few speckled bananas on my counter I think it's time to make a loaf or two.

Banana Nutella Bread
From - Lemons & Anchovies

Ingredients

2 cups (10 ounces) unbleached all-purpose flour, plus more for dusting pan

¼ cup slivered almonds (you can add up to ½ cup for added texture)

10 tablespoons sugar

½ cup + ⅛ cup Nutella (heated for about 30 seconds in the microwave to make it more spreadable)

1 teaspoon baking soda

½ teaspoon salt

3 very ripe, soft, darkly-speckled bananas, mashed (about 1½ cups)

¼ cup plain yogurt

2 large eggs, beaten lightly

6 tablespoons (3/4 stick) unsalted butter, melted and cooled

1 teaspoon vanilla extract

Instruction

Preheat oven to 350º F. Grease 4 mini loaf pans or a 9 x 5 inch loaf pan and dust with flour, tapping out the excess.

Whisk all the dry ingredients together in a large bowl and set aside.

Mix the mashed bananas, yogurt, eggs, butter and vanilla with a wooden spoon in another bowl. Lightly fold the wet mixture into the dry mixture with a rubber spatula until just combined and the batter looks thick and chunky. Stir in the almonds.

Measure out the Nutella in a small bowl and heat in the microwave for 30-35 seconds, just until it’s softened and stir together until it’s the texture of frosting. Stir the Nutella into the batter being careful not to completely incorporate the two together. You want a swirled pattern here.

Transfer batter into the greased and dusted loaf pan(s).

Bake until the loaf is golden brown and a toothpick inserted in the center comes out clean. It will take 25-30 minutes if you use mini loaf pans like I did or 50-55 minutes for a regular one. Cool in the pan for five minutes then transfer to a wire rack. This is great at room temperature or even straight out of the refrigerator.

My notes:

I didn't really change anything except for the yogurt. I only had fat free greek yogurt and it worked out just fine.

I think if you wanted to you could substitute 1C whole wheat flour for unbleached white to add a little more texture and fiber.

Holy frijoles!

I love beans, they are so easy to make and it's almost impossible to screw them up. My favorite bean cooking method is the crockpot.

My crockpot beans
1lb package pinto beans
1 large onion
1 ham hock
water
S&P to taste

Rinse and pick over the beans, put them in the crockpot. Dice your onion and throw it in the crockpot; add the ham hock. Add enough water that the beans are fully submerged and then turn your crockpot on high.
I usually add a can of rotel tomatoes, fresh garlic, and/or a fresh jalapeno (diced) if I want a little spice. Keep an eye on your beans, they soak up the water quickly, you'll need to add more water periodically. Taste test your beans for doneness after about 3.5 hours and call them done when they are soft (not toothsome).

My notes:
I used my largest crockpot, which I think is a 5qt but I'm not entirely sure. It will take a 2lb bag of beans.
These beans freeze beautifully, and are very versatile.

Cheesy Potato Soup

I recently discovered the website shrinkingkitchen.com
I am fan! I've tried a few recipes and while not all of them were a hit we have enjoyed most of them. This one is might be my new favorite soup recipes.

Cheesy Potato Soup
adapted from Light Cheesy Potato Soup Ready in 40 minutes

Ingredients
2T butter
2C chopped onion
4 carrots, sliced
2-3 stalks celery, sliced
5T all purpose flour
6C chopped red potatoes
2 1/2C low fat milk
2 3/4C fat, free low sodium chicken broth
1C water
1C low fat shredded cheddar cheese
1/4t ground red pepper
S&P to taste
diced green onions for garnish

Chop your potatoes and onions before you start! Makes things go much faster. Melt butter in a medium saucepan over medium-high heat. Add onion to pan; saute' 5 minutes or until tender. Sprinkle with flour; cook 1 minute, stirring onion mixture constantly. Add potato, milk, broth, and water to pan; bring to a boil. Cover, reduce heat, and simmer 10 minutes (I simmered for 15). Add cheese and ground red pepper; cook 2 minutes or until cheese melts, stirring frequently. Top each serving evenly with chopped green onions if desired.

 

My notes:

We really enjoyed this soup, don't forget to add the cheese slowly and stir after each addition otherwise it might clump together.

Enchilada Pasta Casserole

 I stumbled on this recipe by accident on Pinterest (where else?). I wasn't looking for recipes and I hadn't been on Pinterest in quite some time.


Enchilada Pasta Casserole
By: Table for Two
Serves 6

1 pound ground beef
1/2 tsp. chili powder
1/4 tsp. cumin
1/4 tsp. cayenne pepper
5 ounces cream cheese
1/4 cup light sour cream
1 can (10 oz.) enchilada sauce (I used the red sauce)
1 cup shredded sharp cheddar cheese, divided
1 cup shredded monterey jack cheese, divided
1 cup frozen corn kernels, thawed
1 can (4 oz.) diced green chiles
12 ounces egg noodles
Salt & pepper, to taste

Instructions:

1. Preheat oven to 350 degrees.
2. In a large pot, bring water to boil and cook egg noodles according to package instructions.
3. In the meantime, in a very large skillet, brown your ground beef then drain the fat. Then add the chili powder, cumin, and cayenne pepper. Stir to combine.
4. Add in the cream cheese until melted and combined.
5. In a large bowl, combine sour cream, enchilada sauce, half the cheddar cheese, half the monterey jack cheese, corn kernels, and diced green chiles. Stir to combine.
6. Pour mixture over the beef and let simmer for 2-3 minutes.
7. In the meantime, drain your pasta. After you’ve drained it, add the pasta to the beef mixture. Make sure everything is coated in the sauce.
8. In a large casserole dish, pour in the pasta mixture and top with the remaining cheese.
9. Bake for 15 minutes or until cheese has completely melted.
10. Serve hot. Keep in airtight container for up to 1 week.

My Notes:

 I didn't have diced green chiles, monterey jack cheese, or enchilada sauce. I made some enchilada sauce from scratch, substituted mozzarella for the monterey, and left out the green chiles. Instead of just corn I tossed about 2C of mixed frozen vegetables in the mix.

I doubled the recipe and used 1/2 ground turkey and 1/2 ground beef. Everyone liked this dish, pretty sure it's going to go on the regular rotation. I also have decided from now on I will be making my own enchilada sauce, it's just waaaay better.

Grilled Ginger Sesame Chicken Breasts

This is part of my cooking for a month series....
My family grills a lot. Like just about every weekend so we have a lot of recipes but oooh boy this recipe was good! It's definitely a keeper.  We had it for a Sunday night dinner and everyone enjoyed it.  I assembled on a Wednesday, froze it and then thawed and served the following Sunday.  The cook book says to serve with soba noodles tossed in peanut sauce or Ginger and Veggie fried rice. I served with pasta salad.

Grilled Ginger Sesame Chicken Breasts
Serves 8

1/4C olive oil
1/4C tamari
3T sesame oil
3T minced fresh ginger
3 cloves garlic, minced
juice and zest of 2 limes
3 scallions, chopped
pepper
8 boneless skinless chicken breast halves

In a large plastic bag or container, whisk together oil, tamari, sesame oil, giner, garlic, lime juice and zest, scallions, and pepper. Place chicken in marinade for at least 2 hours or overnight.
Pour marinade into a saucepan over medium high heat. Bring to a boil for 5 minutes. Preheat grill to medium-high and oil the grate.
Gill chicken breasts for 5 minutes and flip. Baste the cooked side with reserved marinade.  Grill for 5 more minutes or until chicken is cooked through. Baste with marinade. Remove from heat.


My notes
The cookbook says that tamari is a wheat free salty condiment that is richer and more complex in flavor than soy sauce..... I didn't have tamari, neither did my store so I used soy sauce. It still tasted great. I also forgot to baste with the marinade, but in my defense I wasn't the person doing the grilling.....
I did not grill this before freezing, I threw the chicken in the marinade in the freezer... it worked great.

Hot Corn Dip

Good grief this stuff is pretty awesome! Of course I found it on pinterest and promptly posted to my Food! board to be forgotten like a lot of the recipes on there. I'm glad I tried it, Jeff and I ate half the dish by ourselves right out of the oven.

Hot Corn Dip

From: GinaMariesKitchen.com

2 cups shredded chedder cheese

1 cup shredded Montery Jack

2 tbs chipotle peppers in adobo sauce, diced small

1 small can (4oz) diced green chilies, undrained

1/2 cup Mayo

1/4 tsp garlic powder

1 11oz can of corn, drained

1 small tomato

2 tbs cilantro, chopped

2 tbs green onions, sliced thin

Preheat oven to 350 degrees.

Mix the cheeses, chipotle and green peppers, mayo, garlic powder and corn together. Pour into an oven safe dish.

Bake 20 minutes or until golden brown and bubbly

Top with diced tomatoes, green onions, and cilantro. Serve immediately with tortilla chips.

My notes:

I had everything on hand to make this except the diced chilies, but I don't think it makes a huge difference. I put 1 whole chipotle pepper diced up real small. I have made this twice and plan on making it for the 4th as well. Everyone who has tried it has really liked it. It's pretty awesome. Jeff thinks bacon would go well on top and I agree, so I may try that next time and I'm going to double the recipe.

Cheesecake Stuffed Strawberries

I stumbled across these on Pinterest (where else?) and this blogger (iowagirleats.com) has the right idea. I happened to have a lot of strawberries and I think they sounded pretty tasty so I made them to take to a family dinner on Friday. They turned out great. Unfortunately I did not get a picture before they were inhaled. But I think that is a testament to how good these little bits are!


Cheesecake Stuffed Strawberries
Recipe from Sugar Derby
Ingredients:
2lbs strawberries
8oz. 1/3 less fat cream cheese, softened
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
3 full sheets graham crackers, crushed
Directions:
1. Cut the tops off the strawberries and, using a paring knife, hollow out the insides.
2. Combine softened cream cheese, powdered sugar and vanilla together in a bowl, then transfer to a piping or ziploc bag. Snip the corner off the bag and pipe filling into the strawberries, allowing the filling to come a little over the top of the berry.
3. Pour the crushed graham crackers into a shallow dish or bowl. Dip the exposed top of the cheesecake stuffed strawberry into the crumbs.

4. Place into the refrigerator for at least 30 minutes before serving.

Yum

My Notes:
I used fat free cream cheese because that is what I had on hand, also low fat graham crackers. These were devoured! Kid refused to touch them, but Jeff liked them as did every other person at the dinner.

Stuffed Pork Chops

Occasionally my grocery store puts center cut pork loins on sale for 1/2 off. Recently they had such a sale so we loaded up on the pork loins. I like those because you can cut your own pork chops and you get a small roast to boot. I took one of the pork loins and decided to do some really thick cut (about 1 1/2in thick maybe even 2in) chops for stuffing. Having never done that before I took to the internet for research. This was the end result:

Aren't the grill marks pretty?

I basically did an amalgamation of recipes (mostly from Food Network). I knew what I wanted for the stuffing I just needed the technique. I stuffed these bad boys with fresh grated gouda, spinach, onions, and bacon.

I sauteed the bacon and onions until the onions were nice and tender. Then I threw in the spinach to let it wilt and then let the mixture cool. I took a sharp paring knife, inserted it into the chop and then swept it about 2/3 of the way down the chop then to the side (this is hard to describe) then I did the other side basically making a nice pocket with about an inch slit for the opening. Then I stuffed until the chop was full but not overflowing. Jeff grilled them while I made a cheesy risotto.

Holy frijoles these pork chops were good. Everyone raved about them even the kid. This is a definite winner. Try it.... you won't have any leftovers.