Monday, January 27, 2014

Recipe: {Slow Cooker} Pesto Ranch Chicken with Broccoli & Tomatoes



Ingredients:

-1 8 oz jar of pesto
-1 14 oz bag of frozen broccoli florets OR fresh broccoli
-1 envelope dry Ranch dressing mix, low sodium if you can find it
-1 12 oz can diced tomatoes, low sodium if you can find it
-1 package boneless, skinless chicken breasts, preferably the thin kind

Directions:

If any of your ingredients are frozen, you can throw them in like that or you can defrost first.
Pour can of diced tomatoes, including the juice, into slow cooker.
Add broccoli.
Add jar of pesto and ranch dressing mix.
Add chicken on top.
Cook on high for 4 hours or low for 8 hours.
Shred the chicken and stir ingredients
(chicken should pull apart easily when stirring).
[Make sure chicken is fully cooked before serving; no pink.]

You can serve it alone or on top of whole wheat pasta or brown rice.

Enjoy!

Saturday, January 25, 2014

Recipe: Easy Sweet N Sour Chicken Stir Fry



Ingredients:

- Chicken breasts or tenders, diced (boneless and skinless)
- 1 bag frozen stir fry vegetables OR fresh broccoli, carrots, onions, bell peppers, etc.
- Brown Rice (2 cups dry, instant)
- Sweet N Sour Sauce
- Teriyaki Sauce

Directions:

-Sauté chicken until completely cooked, add around 2 Tbsp Sweet N Sour sauce and 1/2 Tbsp Teriyaki Sauce
-In a separate pan, sauté veggies and drizzle Sweet N Sour sauce and a splash of Teriyaki sauce
-Prepare brown rice according to instructions, drizzle with a little Sweet N Sour sauce
-Mix all ingredients together and serve!

Tuesday, January 14, 2014

New Year's Day 2014 Dishes

We ended up staying at our own home for New Year's Day due to a change of plans, so I had to rush to the store and fight everyone for the last black eyed peas. I finally found some dried ones and had to cook them for 3 hours, but it was worth it.



I didn't follow a recipe for anything except the baked macaroni and cheese. I can't find the exact recipe I used, but it was very similar to this one.

For the mashed potatoes, I just peeled, diced, and boiled some russet potatoes. I then mashed them and added some milk and a little butter until desired consistency.

For the BBQ chicken, I preheated the oven to around 400* and put foil into a baking dish, then the (thin) chicken breasts. I then topped them with the BBQ sauce and baked until done.

For the collards, I filled a large pot with half water and half broth, then lots of collard greens. I turned it to medium heat and let them cook for a longgg time, at least 1 or more hours (the longer, the better..) I also added some garlic and pepper.

For the black eyed peas, I quick soaked them since they were dried. Then I cooked them in half water, half broth for at least 2 hours on medium heat. I added garlic and pepper to this as well.

What are your favorite New Year's Day dishes?

Thanksgiving 2013 Dishes

This past Thanksgiving was a good one! I made lots of yummy dishes to take to our families as well.

First, I made Quinoa Sweet Potato Stuffing and Dried Cranberry Stuffing.


I also made a great Baby Red Potato Salad...


Last, but not least, I made a delicious Cranberry Pineapple Sauce...




What are some of your favorite Thanksgiving recipes?

Recipe: Veggie Soup

Before we moved, I was trying to use as much of our food as possible. Hence the creation of this soup.



Ingredients:

-1 can diced tomatoes
-1 package mixed frozen vegetables (I used vegetable soup mix, surprise)
-1/2 box pasta shells
-1/2 to 1 box of broth (or water with 1 bouillon cube)
-1 Tbsp basil, dried
-1 Tbsp oregano, dried
-1 Tbsp garlic powder, dried

Directions:

-Cook the pasta according to directions on the box
-Mix all ingredients together in a large pot and cook on medium heat for at least 20 minutes
-Serve hot

Recipe: Super Easy PB Cookies

Okay, time to stop being a slacker with the blog! We just purchased our first home over Christmas, so things have been pretty crazy to say the least.

I was craving peanut butter cookies the other night, but I have never made them. When I started reading recipes and they mentioned letting the dough sit in the fridge for hours...I was not happy, haha. I decided to make up my own easy recipe and they turned out delicious!

(note: I read some recipes, but I didn't follow one or see one that was exactly like this. If there is one exactly like this, I did not mean to copy it, so please let me know!)

I was about to eat that piece I broke off...but stopped myself long enough to take a picture..


Ingredients:

-1 c AP flour
-1 c Sugar
-1 c Peanut Butter, creamy
-1 tsp Salt
-1 egg
(Optional: 1 tsp Baking Soda)

Directions:

-Preheat oven to 350*
-Mix all ingredients together until a uniform dough forms
-Ball one spoonful of dough at a time and place on greased cookie sheet
-Press each cookie with a fork into a criss cross pattern
-Bake 10-15 minutes until done
-Let cool for at least 10 minutes or they will fall apart!