Honey Sesame Chicken

Yum! This is very tasty and so easy to make. Plus another Crock Pot meal!!!!

This was adapted from the Comfort of Cooking. 

Ingredients 

6-8 boneless, skinless chicken thighs or 4 chicken breasts (about 2 pounds) 
Salt and pepper 
1/2 cup diced onion

2 cloves garlic, minced

1 cup honey 
1/4 cup ketchup

1/2 cup low-sodium soy sauce 
2 tablespoons vegetable oil or olive oil 
1/4 teaspoon red pepper flakes 
4 teaspoons cornstarch

1/3 cup water 
brown rice, 4 cups cooked
1/2 tablespoon (or more) sesame seeds (I didn't have any so I left these out)

3 scallions, chopped

Directions 

Spray Crock Pot with cooking spray.

Place chicken in Crock Pot and lightly season both sides with salt and pepper.

In a medium bowl, combine onion, garlic, honey, ketchup, soy sauce, oil and red pepper flakes. Pour over chicken. Cook on low for 3-4 hours, or high for 2 hours.

Remove chicken to a cutting board, leaving sauce. Shred chicken into bite-sized pieces; set aside. Prepare rice according to package instructions.

In a small bowl, dissolve 4 teaspoons cornstarch in 1/3 cup water; add to crock pot. Stir to combine with sauce. Cover and cook sauce on high for ten more minutes, or until slightly thickened.

Place chicken and sauce over cooked rice. Sprinkle evenly with sesame seeds.

Baked Chicken and Spinach Flautas

These flautas are very yummy and filling. Also, they are baked and not fried!

We will be making this again, the whole family loved it.

This was adapted from Healthy. Delicious. 

Ingredients

• 1 pound boneless, skinless Chicken Thighs (about 4)
• 16 ounces Beer (or chicken broth)
• 2 cups Water
• 1 teaspoon Paprika
• 1 teaspoon Kosher Salt
• 1 teaspoon Garlic Powder
• 1 teaspoon ground Cumin
• 1 teaspoon Chili Powder
• 1 Jalapeno Pepper, minced (I didn't use the pepper because of the children :/)
• 3 cups Baby Spinach, chopped
• 5 burrito-size Flour Tortillas (9 inches)
• 6 ounces Queso Quesadilla or other melting cheese, shredded
• 1 teaspoon Olive Oil, or cooking spray
• Salsa, for serving

Preparation

1. Preheat the oven to 450*F.
2. Put the chicken thighs in a deep sided saute pan and cover with the beer and water. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove the chicken from the liquid and shred it. Mix together the chicken and seasonings.
3. Pour out all but ¼ cup of the cooking liquid. Add the jalapeno and spinach and cook over low heat until for 2-3 minutes, or until the spinach is wilted.
4. Cut the tortillas in half. Spoon 1/10th of the chicken (about 1 tablespoon) along the long edge of a tortilla. Repeat with the spinach and cheese. Roll the tortilla up, starting with the straight edge. Place seam-side down on an oiled baking sheet. Repeat with remaining tortillas.
5. Brush the flautas with olive oil or spray with cooking spray. Bake for 10 minutes, then turn them over and bake for until 10 minutes, or until crispy. Serve with salsa and sour cream.

181 Calories

9g Fat

10g Carbs

14g Protein

Crock-Pot Recipes to Cook Once, Eat Twice Pulled Pork with Caramelized Onions and Pulled-Pork Torta (Eating Well)

I get tired of leftovers so this was a great way to spruce it up.  I also loved that I got two meals out of one crock pot and it is healthy! My husband went on and on about the Pulled-Pork Torta. 

I will definitely make this again. 

Pulled Pork with Caramelized Onions

Ingredients:

• 1 tablespoon extra-virgin olive oil
• 3 large onions, thinly sliced
• 1/3 cup raw cane sugar, such as Demerara or turbinado (see Notes)
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon freshly ground pepper
• 1/2 teaspoon salt
• 1/3 cup cider vinegar
• 1 cup chili sauce, such as Heinz
• 1 1/2-3 teaspoons minced chipotle chile in adobo sauce (see Notes)
• 3 pounds boneless pork shoulder or blade (butt) roast, trimmed
• 
  

Directions:

1. Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until they begin to soften, 3 to 6 minutes. Add sugar and continue to cook, stirring constantly, until the onions are golden brown, 6 to 8 minutes more. Add garlic, oregano, pepper and salt and cook, stirring, for 1 minute. Add vinegar and bring to a boil. Cook until mostly evaporated, 30 seconds to 1 minute. Remove from the heat and stir in chili sauce and chipotle to taste.
2. Place pork in a 4-quart (or larger) slow cooker and cover with the sauce. Cover and cook until the pork is almost falling apart, about 4 hours on High or 8 hours on Low.
3. Transfer the pork to a cutting board and shred using two forks. Stir back into the sauce.
4. Variation: Turn 3 cups leftover pulled pork into Pulled-Pork Torta. Preheat oven to 375°F. Coat a deep-dish pie pan or other 9-inch round baking dish with cooking spray. Heat 3 cups finely shredded Pulled Pork with Caramelized Onions (including sauce) just until warm. Drain one 14-ounce can no-added-salt diced tomatoes (reserve juice); combine with 1/4 cup diced Spanish-style chorizo (see Note) or pepperoni in a bowl. Mix well. Spread about 1/2 cup of the mixture in the prepared pan to cover the bottom. Top with one 8-inch flour tortilla (preferably whole-wheat). Spoon one-third of the remaining mixture over the tortilla. Top with another tortilla. Repeat twice, topping with a fourth tortilla. Drizzle the reserved tomato juice over the top and cover with foil. Bake for 20 minutes. Remove the foil, sprinkle 3/4 cup shredded Monterey Jack cheese on top and continue baking until the cheese is melted and the torta is bubbly, about 20 minutes more. Let cool for 10 minutes. Serve sprinkled with 1/4 cup each finely chopped scallions and chopped fresh cilantro, if desired.

Pulled-Pork Torta Recipe

• Ingredients:
• 
  
• 3 cups finely shredded Pulled Pork with Caramelized Onions, 
• 1 14-ounce can no-added-salt diced tomatoes, drained, juice reserved
• 1/4 cup diced Spanish-style chorizo (see Note) or pepperoni
• 4 8-inch flour tortillas, preferably whole-wheat
• 3/4 cup shredded Monterey Jack cheese
• 1/4 cup finely chopped scallions for garnish
• 1/4 cup chopped fresh cilantro for garnish

Directions:

1. Preheat oven to 375°F. Coat a deep-dish pie pan or other 9-inch round baking dish with cooking spray.
2. Heat leftover pork and sauce just until warm. Combine with tomatoes and chorizo (or pepperoni) in a bowl. Mix well. Spread about 1/2 cup of the mixture in the prepared pan to cover the bottom. Top with 1 tortilla. Spoon one-third of remaining mixture over the tortilla. Repeat twice, topping with the fourth tortilla. Drizzle the reserved tomato juice over the top and cover with foil.
3. Bake for 20 minutes. Remove the foil, sprinkle cheese on top and continue baking until the cheese is melted and the torta is bubbly, about 20 minutes more. Let cool for 10 minutes. Serve sprinkled with scallions and cilantro, if desired.

Smoked Turkey Club Panini

This is our favorite panini! So yummy. I used leftover Turkey from Thanksgiving. 

INGREDIENTS:

8-12 slices bacon
1/3 cup sun-dried tomatoes, packed in oil, rinsed, patted dry and minced
1/3 cup light mayonnaise
8 slices thick-cut crusty bread
1/2 pound thinly sliced deli Swiss cheese
1/2 pound thinly sliced deli smoked turkey
3 cups baby spinach or arugula

DIRECTIONS:

Cook bacon until crisp. 

 In a small bowl, combine the sun-dried tomatoes and mayonnaise.

Lightly spread butter over one side of each bread. Lay the butter-sides down on a cutting board or work area. Spread each slice with the sun-dried tomato mayonnaise. Layer half of the cheese on 4 slices of bread then top with turkey, bacon, spinach (or arugula) and remaining cheese. Top with remaining bread, butter side up.

Cook the sandwiches on a panini press, skillet or grill pan heated on medium heat for one minute prior to cooking. Cook the sandwiches for about 4-5 minutes per side, until they are golden brown and the cheese is melted. Repeat with remaining sandwiches. Serve immediately.

Taco Cups

Ingredients:

1 1/2 tsp oil

1/2 lb ground beef

1 Tbsp taco seasoning

3/4 c. black beans

12 won tons

5 Tbsp + 1 tsp of queso dip or salsa con queso

1 c. salsa

1 cup Mexican cheese

Guacamole for topping

Directions:

Preheat oven to 375. Lightly spray muffin tins with cooking spray. 

In a pan heat oil and brown beef and taco seasoning. Add black beans.

Push one won ton in each muffin tin. 

Place a tsp of queso dip in the bottom of won ton. Then add a spoonful of the beef/black bean mixture. Place a tablespoon of salsa and then sprinkle with cheese.

Bake in oven for 18-20 minutes. Let stand for 5 minutes before eating. 

Easy Chicken Pot Pie

Thanks Aimee for this great recipe. My family loved this recipe, especially my husband. He said to use this recipe every time I make chicken pot pie. Sorry I don't have a picture. It was all gone before I could take a pic. 

Ingredients:

2 Cups Chicken (cooked and diced) - this was about 4 large breasts
2 cans cream of potato soup
1 16 oz can veg-all or mixed vegetables drained
1/2 cup milk
1/8-1/4 tsp thyme (to your taste)
1/4 tsp pepper
dash salt
2 Pillsbury roll out pie crusts (must use Pillsbury)

Directions:

Boil and dice chicken or you can cook in crock pot 6-8 hours and then shred. Unroll one pie crust into greased glass pie plate. Prick bottom crust liberally and bake at 400 for 4 mins. Mix chicken, soups, veggies thyme, milk, salt and pepper in large bowl and pour in. Unroll other crust on top and crimp. Use knife to cut 4 slits into top to vent. Turn oven down to 375 and bake another 40 mins. May broil 1-2 mins at end to brown middle crust.

Caramelized Banana Bread with Browned Butter Glaze

I made this today and it is so good. The kids love it and will be gone before the day is over.


This recipe was adapted from Our Best Bites. 

Ingredients:

4 tablespoons butter, divided
3/4 cup dark brown sugar
3 medium ripe bananas
1/2 cup buttermilk
3 tablespoons canola oil
2 tablepsoons rum (optional; can be replaced with 1-2 teaspoons rum extract or 1-2 teaspoons vanilla extract)
2 large eggs
9 ounces (about 2 cups) all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup powdered sugar
2 teaspoons milk or half and half

Instructions:
Preheat oven to 350. Spray a 9×5″ loaf pan with nonstick cooking spray and set aside.
Slice the bananas. Set aside.
Over medium-high heat, melt 3 tablespoons butter. Add the bananas and brown sugar and saute for 4 minutes, stirring frequently. Remove from heat and cool for 10 minutes.
Place the banana mixture in a large bowl or the bowl of an electric stand mixer. Beat on medium speed until smooth.
Combine the buttermilk, oil, rum or extracts, and eggs in a large liquid measuring cup. Set aside. Whisk together the flour, baking soda, and salt. Beginning and ending with the flour mixture, alternately add it to the banana mixture, mixing on low speed until just combined.
Pour the batter into the prepared baking pan. Bake at 350 for 45-60 minutes or until golden brown on top and a pick inserted into the center comes out with moist crumbs clinging to it. Cool for 10 minutes and then remove the bread from the pan and cool completely on a wire rack.
To prepare the glaze, melt the remaining 1 tablespoon of butter in a small saucepan or skillet over medium-high heat for 2-3 minutes or until it begins to get brown and fragrant (careful…things can go south REALLY quickly. Be sure to remove from heat as soon as it starts to get brown.) Whisk in the powdered sugar and milk or half and half and drizzle over the cooled banana bread and allow the glaze to set before slicing.