Friday, November 3, 2017

I love slow cooker meals.... and I am learning to use my Instapot more too!  Mine isn't actually an Instapot... mine is a pressure cooker from QVC.  I love it - same as an Instapot. 

I have found this great blogger that prepares 10 - 12 freezer/crockpot meals at one time.  What a great idea!  I would love to have done this when my girls were younger.  You have to visit Kelly at New Leaf Wellness.  She has such great, easy recipes.  She is even trying to convert each recipe to an Instapot recipe.  Please visit New Leaf Wellness!

I made her Steak Italiano not long ago and we loved it. I love her Cool Ranch Chicken Tacos.  I made the taco seasoning and ranch seasoning from scratch... like she lists below.  This chicken had so much flavor.  I loved it!  My hubby loved it.  As I mentioned, I am trying to eat low-carb...and this chicken was perfect.  Chris put his in corn tortillas and loaded it up with sour cream, cheese, avocado and cilantro.  I did the same... but in a bowl without the tortilla.  I was sad when it was all gone.  This chicken will be a new staple in my house. 


Cool Ranch Chicken Tacos (from New Leaf Wellness)

Cook fresh or freeze and cook later.  Serve on soft tortillas, rice or lettuce with your favorite toppings. 

2 lbs. boneless, skinless chicken breasts
3 Tbsp olive oil
2 Tbsp red wine vinegar
1 taco seasoning packet (or this homemade version: 1 Tbsp chili powder, 1 tsp pepper and 1/2 tsp of           each of the following - salt, ground cumin, red pepper flakes, paprika, oregano, garlic powder             and onion powder)
1 dry ranch seasoning packet (or this homemade version: 1 Tbsp dried parsley, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried onion flakes, 3/4 tsp dill, 1/2 tsp pepper and 1/2 tsp salt)

Combine all ingredients in a slow cooker and cook for 6 - 8 hours on low.  Use two forks to shred meat and mix with any spices/sauce left in the slow cooker.

If choosing to freeze and cook later: Combine all ingredients in a gallon-size plastic freezer bag and freeze for up to 3 months.  When ready to cook, thaw overnight in the refrigerator or in the morning in water.  Follow directions above.

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Monday, October 30, 2017

Broccoli Cheese Soup

I love all Pioneer Woman recipes.  She is so fun!  Chris and I even stopped by The Mercantile in the months after it opened on one of our many drives to Texas.  We didn't get to eat in the restaurant due to the really long line but we enjoyed shopping.  I even got to meet Ree and get a photo.

When in doubt, always go to The Pioneer Woman for any recipe!  Anything and everything I have ever made that Ree makes... is always scrumptious.

I did make a few adjustments... but only because I wanted it a little more low carb!

Our middle daughter was in town for the weekend.  There was a chill in the Omaha air and she was craving Broccoli Cheese Soup.  I had never made it before.... so I went to The Pioneer Woman first.  Jenna ate for three days - she loved it! 


Broccoli Cheese Soup (adapted from The Pioneer Woman)

1 whole onion, diced
1 1/2 sticks butter  (I only used 1 stick)
1/3 cup flour (I only used 1 Tbsp - trying to make more low-carb)
4 cups whole milk (I used 4 cups of cream instead)
2 cups half and half (I used 2 cups chicken broth instead)
4 heads of broccoli, cut into bite-size florets
1 pinch nutmeg
3 cups grated cheese, variety ( I used mild cheddar and sharp cheddar)
small dash of salt
freshly ground pepper
Chicken broth for thinning


Melt butter in a pot over medium heat, then add the onions.  Cook the onions for 3 - 4 minutes, then sprinkle the flour over the top.  Stir to combine and cook for 1 minute or so, then pour in the milk and half and half.  Add nutmeg, then add broccoli, a small dash of salt and plenty of black pepper. 

Cover and reduce heat to low.  Simmer for 20 - 30 minutes or until the broccoli is tender.  Stir in cheese and allow to melt.  Taste and adjust seasonings.  Then serve as is... or mash it with a potato masher or transfer in small batches to a blender and puree.  Return to pot to reheat. 

Serve warm! I did sprinkle cooked bacon on the top!

*I definitely needed to add chicken broth the next day when reheating - for thinning

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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

Sate':

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

Sauce:

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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