Mango Chicken Tinga (In the CrockPot)

Slow Cooker Mango Chicken Tinga

This dish was on my "to make" rotation for a while. I was unsure how it would turn out, but it was a CrockPot meal and I wanted to try it. It actually was pretty tasty! 

I found the recipe on the Better Homes and Gardens website. 

What you need:

• 1 sweet onion, cut into small wedges
• 1 mango, seeded, peeled, and diced
• 2 pounds boneless, skinless, chicken breast
• 3 cloves garlic
• 1 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• 1 - 14.5 oz can diced tomatoes, undrained
• 1 - 14.5 oz can reduced-sodium chicken broth
• 1 cup mango nectar (I used Kearns)
• Hot Cooked Rice (1/2 cup per person)

Topping Options:

• Fresh pineapple wedges
• Lime Wedges
• Sliced green onions
• Cheese

What you do:

1. In a slow cooker (I used a 4-quart) place onion and mango. Top with chicken, garlic, salt, cumin, ginger, and cinnamon. 
2. Pour tomatoes, chicken broth, and mango nectar over all. Cover and cook on low for 4-5 hours or on high for 2-3 hours. 
3. Shred/dice chicken and return to mixture. Let cook 10 minutes. 
4. To serve, add a big scoop of rice to each bowl and spoon mixture on top. Serve with desired toppings. Enjoy!

Pasta with Broccoli Cream Pesto

Pasta with Broccoli Cream Pesto 

This sauce is yummy. It really does taste like broccoli, so if you are not fond of broccoli this recipe is not for you. The texture was nice and it came together easily. I found the original recipe on pinterest which was pinned from smitten kitchen. 

What you need:

• 1/2 pound of broccoli 
• 1/2 pound pasta (I chose spaghetti)
• 1 TBS unsalted butter
• 1 TBS olive oil
• 1/2 small onion, minced
• 2 cloves garlic, minced
• 1/2 teaspoon table salt
• 1/8 teaspoon ground black pepper
• 5 TBS heavy cream 
• 1/2 cup Parmesan cheese

What you do:

1. Boil a large pot of water for your pasta. 
2. Meanwhile, chop broccoli into bite-sized pieces. 
3. Steam your broccoli for 5 to 6 minutes. You can do this over your pasta water, or use a steamer, or do so in the microwave. Whatever works. Drain and set aside. 
4. Cook pasta until al dente. Reserve a cup of pasta water and set aside. Drain pasta. 
5. Wipe any moisture out of pot and then melt butter and olive oil together in the pot. 
6. Add onion and saute until tender, about 8 minutes. Add garlic and cook another two minutes. 
7. Add broccoli, salt, and pepper and cook at medium high-heat for a few more minutes. Turn heat down to low and add cream mixture, mix well.
8. Then, transfer broccoli mixture into a blender or food processor and blend until finely copped and combined. It will be a nice green mixture, and may be dry, but we are going to add some pasta water. 
9.  Add the broccoli to the spaghetti and add pasta water until consistency you would like. Cook for a few minutes to heat up if necessary. 
10. Serve and top with Parmesan cheese. Enjoy!

Tomato Pasta Soup

Tomato Pasta Soup

I found this recipe originally from the July 2012 Rachel Ray Magazine. It was easy to make and fast. A must try.

What you need:

• 1 cup minced celery
• 1 cup minced carrot
• 1 cup minced onion
• 2 tbs extra virgin olive oil
• 4 cups vegetable broth
• 15-oz can tomato puree (I used Huntz brand found at Wal-Mart)
• 2 cups ditalini pasta (the little ones, they look like a straw cut into little pieces)
• salt and pepper
• 1/2 cup shredded/graded Parmesan cheese (to top)

What you do:

1. In a large pot, cook veggies in the olive oil until tender. (about 10 or so minutes)
2. Add vegetable broth and tomato puree and bring to a boil. 
3. Add pasta and cook to al dente. 
4. Season with salt and paper. 
5. Serve and sprinkle with cheese. 

Asian Sticky Chicken

Asian Sticky Chicken

What you need:

• 1/4 cup balsamic vinegar
• 1/4 cup honey
• 1/4 cup brown sugar
• 2 tablespoons soy sauce
• 3 cloves garlic, minced
• 1” fresh ginger, peeled and minced
• 1/2 teaspoon pepper
• 4 chicken breasts, boneless and skinless. (I was out of chicken breasts, so we used tenderloins)

What you do:

1. Combine all ingredients in a resealable bag and marinate at room temperature for about 20 minutes or all day in the refrigerator. (I did about 3 hours in the refrigerator and it was perfect)
2. You can cook the chicken however you like. We grilled the chicken and it turned out great. We don't have a BBQ grill, so we just used our electric griddle. But you can also cook it in a pan for about 4 minutes on each side until cooked through. It has an amazing flavor.
3. We also made a little balsamic salad to eat on the side, which went really well with the chicken.

Lasagna Crockpot Soup

Lasagna Soup (In the Crockpot)

What You Need:

1 28 oz. can of diced tomatoes
1 6 oz. can of tomato paste
3 cups of beef broth
1/2 lb. ground beef
4-5 cloves of garlic
1 TB dried parsley
1 TB dried basil
1/2 cup chopped onion
1 cup V8 juice (or any other vegetable juice)
1/4 tsp pepper
1/4 tsp salt
2 cups uncooked pasta shells ( I used big ones, you can use mini or small)
1 cup water
Optional: Additional spices. I used two pinches of an Italian Blend

What you Do:

1. Brown the beef, you don't need to cook it all the way through.  While it's browning, you can chop the onion up.  Drain the fat off of the meat.

2.  Mix the tomatoes, tomato paste, broth, beef, garlic, parsley, basil, onion, V8 juice and salt and pepper (and any additional optional spices) in the crock pot.

3.  Cover and cook on either low for 7-8 hours or on high for 4-5 hours.

4.  When 30 minutes are left, add in the 1 cup of water and the two cups of noodles.  Stir everything together and put the lid back on for the rest of the cooking time.

This was really tasty!  It's really quick to get ready as well, with the only prep of opening a few cans, chopping the onion and browning the meat.  The additional spices are optional because you can add whatever you like to give it a little kick.  We threw in some Italian seasoning.  

Lemon Bread

Lemon Bread

(Yogurt and Applesauce, No Butter)

As my husband and I go on this journey of his lactose-intolerance, I find myself looking for recipes that don't use butter or milk. This bread is more of a dessert. It has a yummy glaze that goes on top!

I got this recipe originally from Mel's Kitchen Cafe here .  She has awesome recipes, we are not friends or anything, but I frequent her blog. 

** Makes two  8 1/2-inch by 4 1/2 inch pans

What you need:

• 3 cups flour, all-purpose
• 4 tsp baking powder
• 1 teaspoon salt
• 2 cups sugar 
• zest from 3 large lemons (about 3 TBS) 
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup canola oil
•  1/2 cup applesauce
• 1 and 1/2 cups plain yogurt (I used lowfat)
• The lemon juice from the 3 lemons you zested ( 1/3 cup ) (for the glaze)
• 5 TBS Sugar (for the glaze)

What you do:

1.  Preheat the oven to 350 degrees F. Coat two 8 1/2-inch by 4 1/2 inch pans with cooking spray 
2.  In a medium bowl, whisk together the flour, baking powder and salt.
3. In a large bowl combine the sugar and lemon zest. Combine the two with your fingers. This took about a minute and the mixture should be moist and smell like lemons. 
4. Stir in the eggs, vanilla, oil, applesauce, and yogurt. 
5. Fold in the dry ingredients until just combined. You will have a mixture that is a bit lumpy. 
6. Pour the batter into the pre-greased pans until about 2/3 of the way full.
7. Bake bread for about 50 minutes or until the top of the loaf is golden brown and a toothpick comes out clean. When bread is done, cool on a cooling rack warm, not hot.
   Meanwhile..

 While bread is baking you can prepare the glaze. Combine the lemon juice and sugar for the glaze in a small saucepan and let it come to a boil.
Take off the heat. When bread is done baking, pour warm glaze over the top of the bread.
Enjoy!

Chicken Pillows

Chicken Pillows

I searched high and low for the best recipe for Chicken Pillows or Chicken Pockets or Chicken Rolls....whatever you call them. After combining a few recipes to my liking I came up with this one.
I usually add celery to a few for myself, because I like the crunch. My husband doesn't like celery, so I make his as written.

What you need:

• 1 pkg Crescent Rolls
• 1-Large Boneless, Skinless Chicken Breast; shredded.
• 1-2 tsp Paprika, or to taste
• 1/4 tsp Garlic Salt, or to taste
• 8-oz Cream Cheese; softened
• 1-Tbsp Butter; melted
• 2 or 3-Green onions; chopped
• 1/4 cup Milk or Melted Butter
• Italian Bread Crumbs
• Peas or Celery (optional)

What you do:
 
1. Boil chicken until cooked; shred.
2. Season chicken with paprika and garlic salt. In a mixer, mix cream cheese, green onions, melted butter, and shredded chicken. Separate crescent rolls and put a heaping spoon full of filling in the center. Roll up like a crescent roll.
 3. Dip in milk or butter and then coat with bread crumbs. Place on a greased cookie sheet and bake at 350 degrees for 12-15 minutes or until golden brown.

I just make chicken gravy that comes powdered in a package. Then, we put that chicken gravy on top.Enjoy!

Skillet Chicken Teriyaki

Skillet Chicken Teriyaki

This dinner is awesome because you can just use 1 pan!! Just 1 skillet on your stove, or as we did, an electric skillet. I got an electric skillet for my wedding and this meal is great for it.

What you need:

• 2 Tablespoons olive oil
• 1-2 Large Chicken Breasts, cut into bite sized pieces
• 3/4 cup pineapple juice or apple juice (we used pineapple, but apple works great)
• 1/3 cup soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons rice vinegar
• 1/4 teaspoon dry ginger
• 1 tablespoon minced garlic, or 1/2 teaspoon garlic powder
• cornstarch if needed
• served over rice

What you do:

1.   Heat the oil in a 12-inch skillet. Arrange the chicken in the skillet. Fry over medium-heat until the chicken browns slightly. Turn and brown the other side too. 
2. Pour the pineapple or apple juice into the skillet. Ad the soy sauce, brown sugar, vinegar, dry ginger, and garlic. Stir the sauce around the chicken to dissolve sugar and ginger.
3.  Bring the mixture to a boil. Reduce heat and cover.
4.  Simmer, covered for about 45 minutes. The liquid in the pan will thicken and coat the chicken in a very attractive sticky brown sauce. IF the liquid is too watery, then add about a tablespoon of cornstarch mixed with about 1/4 cup water and brint to a boil. The sauce will thicken for sure now! Serve over rice. (we make our rice in a rice cooker)

Easy and Delicious Fried Rice

Easy and Delicious Fried Rice

 

I had a looongg day at word this past week. I work at a high school as a Mathematics teacher and sometimes Parent Teacher Conference is quite the adventure. :) My husband made this rice for me and steamed some chicken in our electronic steamer. (one of the easiest ways to cook chicken, just set it and forget it)I have had fried rice at restaurants before, but this home-made kind was even better!

What you need:

• 3-4 cups cooked rice (cooled)
• 2 large eggs
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1-2 TBS canola oil or olive oil
• 1/4 cup green onions, thinly sliced  (we just used chives ones and it turned out yummy)
• 1 carrot, chopped
• 2 TBS soy sauce
• 1/4 cup frozen peas (optional, if you like peas, we didn't include them because I am not a fan)

What you do:

1. Beat eggs with salt and pepper and cook in a large skillet or wok until scrambled but still moist. Remove the eggs and reserve for later. 
2. Wipe the skillet or wok down with a paper towel to remove egg residue - add oil.
3. Saute onion and carrot until carrot is tender. 
4. Add rice, peas (if using), and soy sauce, and scrambled egg. Toss and heat throughout. 
5. ENJOY! 

CrockPot Chicken Tostadas

Crock Pot Chicken Tostadas

This chicken recipe is amazing. It is about as easy as it gets and the end result is flavorful. It shreds amazingly and can be used in a variety of dishes. I have done burritos, tacos, casseroles, and today TOSTADAS!

What you need:

• 3-4 boneless and skinless chicken breast
• 16 or 20oz jar of salsa (any kind)
• 1 package mild taco seasoning
• Hard Tostada shells. (We buy our own at Wal-Mart - I included a  picture, they are tasty)
  Garish
•  Iceberg lettuce, shredded
• 1 cup grape tomatoes, quartered (or any cut tomatoes)
• 2 lines, quartered
• 16 oz can black re-fried beans (you could use pinto, I just prefer black)
• sour cream
• cheese
• salsa

What you do:

1. Place the chicken breasts in crock pot and cover with salsa and taco seasoning. Stir to combine. 
2. Cook on low for 5-7 hours until chicken is cooked through. 
3. Remove the chicken from the crock pot and  shred. Return back to the CrockPot until time to serve. 
4. Heat re-fried beans on the stove top in a small sauce pan. Stir with a spatula until beans are a smooth consistency and warmed through. 
5. Assemble the tostadas. You can spread the re-fried beans on the bottom with the spatula and then top with the chicken and garnish with lettuce, cheese, sour cream, tomatos, etc. 
6. Enjoy! This is one of my husbands favorites!