Thursday, October 5, 2017

Slow Cooker Santa Fe Chicken

I mentioned that I was at my friend Lya's house a few weeks ago.  Lya is a great cook.  I asked her if she had a new favorite recipe.  She mentioned a Santa Fe Chicken recipe.  She said it isn't new ... but one of the family's favorites.  She said her son, who lives in Houston, makes it often too.  He is single, late twenties young man - so we know it is easy... and must be good.

Chris and I loved it.  Chris always wants dishes like this... served over rice.  Well, I made riced cauliflower.  I didn't make it from scratch.  I just found some in the freezer section of our grocery store.  It was one of those... "heat in the bag" side dishes.  It was perfect!  It had a great texture and flavor.  We served the Santa Fe Chicken over the riced cauliflower.  I think you could also serve it over rice, tortilla chips, etc.

Slow Cooker Santa Fe Chicken  - adapted from Skinny Taste

24 oz or 1  1/2 lbs chicken breast
14.4 oz can diced tomatoes with green chiles ( I used a can of Rotel diced)
15 oz can black beans, drained
8 oz frozen corn
1/4 cup chopped cilantro
14.4 oz can chicken broth
3 scallions, chopped
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp cayenne pepper (to taste) I didn't add
salt to taste

Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder and cumin in a prepared slow cooker.  Season chicken breast with salt and pepper and lay on top.

Cook on low for 8 - 10 hours or on high for six.  About a half hour before serving, remove the chicken breasts and shred.  Return to slow cooker.  Add any seasonings needed.  Serve over rice or tortilla chips.  Serve with your favorite toppings - sour cream, shredded cheese, cilantro, jalepenos, avocados, etc. *I served it over riced cauliflower

From Skinny Taste:  8 servings
size - 1 cup, Calories 190, Fat 1.5 g, Fiber 5.6, Carbs 23.1 and Protein 21 g.

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Monday, October 2, 2017

Chicken Sate with Peanut Butter Sauce

I love peanut butter so I thought I would give this recipe a try.  I don't usually love Asian recipes with peanut butter sauce, ginger, etc.  My husband loves these types of recipes so I made this one for him.  It was actually really good.  Thank you Stacie ... for this recipe!  I think it is a Smucker's recipe.... but I couldn't find it on their site.

Also, I was trying to make it a little healthier so I used coconut sugar instead of brown sugar and Bragg's Liquid Aminos instead of soy sauce.  It was still very good!

                    Once again, not a great picture.  I drizzled the sauce on... we loved the sauce. 

Chicken Sate with Peanut Butter Sauce


1lb skinless, boneless chicken breasts, cut into 8 strips
1 Tbsp light brown sugar
2 1/2 Tbsp low-sodium soy sauce
2 tsp. bottled ground fresh ginger ( I grated fresh and used 1 tsp)
1 tsp grated lime rind
2 cloves garlic, minced
1/4 tsp crushed red pepper
8 skewers - wooden or metal


1 Tbsp light brown sugar
1 1/2 Tbsp low-sodium soy sauce
1 Tbsp fresh lime juice
2 Tbsp natural-style, creamy peanut butter (I used a little more)
1 garlic clove, minced
1/4 tsp crushed red pepper

Prepare grill.  If using wooden skewers, soak them in water for a few minutes.

Combine chicken and all of the sate' ingredients in medium bowl and let stand ten minutes.  Combine all of the sauce ingredients in another medium bowl, stirring until the sugar dissolves.

Thread chicken strips on to prepared skewers.  Place chicken on grill rack coated with cooking spray.  Grill 5 minutes on each side or until chicken is done. 

Serve chicken with sauce.  Serve with your favorite rice dish and a green vegetable. 

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Thursday, September 28, 2017

Lasagna Stuffed Portobellos

As I mentioned in the previous post, we are trying to eat a little better.... eat differently.  I am trying to eat less carbohydrates.  I am always scrolling through Instagram looking for new ideas.

I found this yummy recipe on a great website... and on Instagram...and I love the name.... I Breathe, I'm Hungry!  Isn't that the truth!!

I love lasagna.... but I never eat pasta.  I thought I would try these Lasagna Stuffed Portobellos.  They were so yummy!  Chris and I both loved them - easy, hearty, flavorful, etc.

                           Not a great picture - but you get the idea :)

Lasagna Stuffed Portobellos (adapted from I Breathe, I'm Hungry)

4 large Portobello mushrooms
12 oz Italian sausage
1 cup ricotta cheese
1 cup marinara sauce
1 cup Mozzarella cheese, shredded
sprinkle of Italian seasoning

Brush the mushrooms with a dry paper towel to clean off any dirt.  Remove the stems... and use a spoon to scrape out the brown ribs.  Gently pat 3 oz. of sausage into each mushroom cap, going all the way to the edges and up the sides.  Spoon 1/4 cup of ricotta cheese onto the sausage, spreading to the edge... leaving a dent in the center for sauce.  Spoon 1/4 cup marinara sauce into each mushroom cap, on top of the ricotta later.  Sprinkle each with 1/4 cup of shredded Mozzarella cheese. Sprinkle with Italian seasoning. Bake in a preheated 375 degree oven for 40 minutes.  Serve hot.

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Friday, September 22, 2017

Slow Cooker - Steak Italiano

I have been trying to cook healthier.  Again, I apologize for not posting more.  With the girls all in Texas, Chris and I just don't eat a lot.  I still make some favorites but I just haven't been as adventurous.

I am following lots of great new sights on Instagram.  I love Whole 30 Recipes and from there I have found so many great cooks. I love Instagram!  I follow Kesley from Little Bits of... She is hoot.  You have to watch her Instastories.  She has fabulous recipes too.  Kelly McNelis also has a great website... New Leaf Wellness.   She makes freezer/crockpot bag meals.  She has this great gadget that helps the bags to stand up... and she will line the bags up and make like 10 meals at a time.  She will give the meals away, freeze them or make them herself.  You have to check it out. I made Kelly's freezer bag meal.... Steak Italiano.  I didn't put it in a bag to freeze - I just put the items right in my slow cooker. We loved it.  Chris enjoyed it over rice several nights in a row.  I enjoyed it over riced cauliflower.  If you haven't tried riced cauliflower, you should.  You can find it in many produce sections and freezer sections of your local store.  Kelly also recommends it over egg noodles or zoodles (zucchini noodles).

Slow Cooker Steak Italiano  - from Kelly McNelis and New Leaf Wellness

2 lbs boneless top sirloin steak, cubed
28 oz can crushed tomatoes
6 oz fresh baby spinach
1 small onion, diced (or 1 tsp onion powder)
1 Tbsp Italian seasoning
1 tsp basil
1 tsp garlic powder
1 tsp salt
1/2 tsp pepper
1/4 - 1/2 tsp red pepper flakes

Add all ingredients to a gallon-sized freezer bag and freeze up to three months.  Thaw enough to break apart and cook in slow cooker for 6- 8 hours on low or until steak is tender.

Kelly says she also has cooked this in her Insta-Pot or pressure cooker by cooking on high for 25 minutes and then doing a natural release.

I cooked mine in a slow cooker or crock-pot all day.  I was at work so I know it cooked at least 8 hours.  You could barely tell the dish had spinach in it.  It had a great flavor!  Serve over egg noodles, zoodles, rice or cauliflower rice.

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