Slow Cooker Sweet & Tangy Chicken

INGREDIENTS

2 (18 ounce) bottles barbecue sauce (I wonder if you can use less)
1 (15 ounce) can pineapple chunks
1 green bell pepper, chopped
1 onion, chopped
2 cloves garlic, minced
8 boneless, skinless chicken breast halves

DIRECTIONS

In a large bowl, mix together barbecue sauce, pineapple with juice, green bell pepper, onion, and garlic. Arrange 4 of the chicken breasts in the bottom of a slow cooker. Pour half of the barbecue sauce over the chicken. Place remaining chicken in slow cooker, and pour remaining sauce over the top. Cover, and cook on Low for 8 to 9 hours.

Figgy Bars

Filling:

• 8 ounces dried figs (one round package)
• 4 ounces pitted dates
• 2 tbsp. silvered or chopped almonds (optional)
• 1 tbsp. agave nectar (or other liquid sweetener)
• 1/4 cup water
• 1 tbsp. lemon juice
• 1/4 tsp. cinnamon
• 1/8 tsp. ginger

Snip off the figs' stems, and put them, the dates, and the almonds into the food processor. Grind to a coarse paste. Stir in the remaining filling ingredients (gradually adding in the water), and process until mixed. Set aside.

Crust:

• 1 cup regular or quick oats, ground in blender until fine
• 1 cup regular or quick oats, uncooked (not instant oatmeal)
• 1 teaspoon baking powder
• 4 ounces unsweetened apple sauce
• 3 tbsp. agave nectar (or other liquid sweetener)
• 1/2 cup water

Preheat oven to 375 F. Combine the dry ingredients in a mixing bowl. Stir in the wet ingredients, mixing well to a thick consistency (if the mixture is still a bit wet, then let it sit for a few minutes before continue to stir). Press half the crust mixture into the bottom of an oiled, eight-inch square cake pan (use a wooden spoon). Spread the fig mixture evenly over the crust. Smooth the remaining crust mixture over the filling. Bake for about 30 minutes, or until lightly browned. Allow to cool completely before cutting into bars (I suggest waiting at least a few hours, before cutting).

Makes 16 bars.

English Muffin & Apple Stackers

This recipe will serve 8 little ones as a snack, or 4 as a light meal.
Ingredients:
-½ cup peanut or almond butter
-4 English muffins, split and toasted
-1 red apple, cored and sliced
-¼ cup packed brown sugar
-2 tablespoons dairy free, non-hydrogenated margarine (such as Earth Balance)
-¼ teaspoon ground cinnamon

Directions:
Spread 1 Tablespoon of peanut / nut butter onto each English muffin half. Top each muffin half with a few apple slices. In the microwave, melt the brown sugar, margarine and cinnamon together. Check often and stir frequently until smooth. Drizzle the cinnamon mixture over apple slices and serve.

Chicken Meatloaf

Chicken Meatloaf
Serves 6

-500 g (1 lb) ground chicken
-2 egg whites
-1 shallot – finely sliced
-65 g (½ cup) carrots – peeled, grated
-65 g (½ cup) red peppers - finely chopped
-100 g (1 cup) fresh shiitake mushrooms - finely chopped
-1 tsp fresh ginger – grated
-1 clove garlic – minced
-20 g (¼ cup) fresh coriander – chopped
-20 g (¼ cup) fresh chives – chopped

Preheat the oven to 175°C/350°F

Line a 10 x 21 cm/4 x 8 inch loaf pan with baking paper
Combine all the ingredients and mix well with your hands. Pack the ingredients into the prepared loaf tin and bake in the oven for 50 – 60 minutes, until the loaf is cooked through and golden on top. Remove from the oven and let stand for 10 minutes. Serve cut into slices with a salad or steamed greens.

Banana Bread

Banana Bread

1 1/2 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup white sugar
2 eggs, lightly beaten
3 large, ripe bananas, mashed
1/4 cup butter, melted

Grease and flour loaf pans (two 7 x 3 inch loaf pans or four mini loaf pans.) Preheat oven to 350 degrees.

In a bowl, whisk together flour, soda, salt and sugar. Mix in the slightly beaten eggs and mashed bananas. Slowly stir in the melted butter just until incorporated. Pour into prepared pans. Bake at 350 for 45-50 minutes or until a toothpick comes out clean from the center. If you use the mini loaf pans, adjust to about 30 minutes. Just take a peek and if the top is starting to brown and looks cooked, try the toothpick to test for doneness. Let cool in pans for 5 minutes then turn out onto a rack to cool completely.

This was a pretty good recipe - although I used only 1 loaf pan (not sure the dimensions) and the recipe was just enough

Mexican potato casserole

1 tsp olive oil
1/2 lb lean ground beef
2 green peppers, chopped
8 scallions, sliced
2 tomatoes, chopped
1 tbsp chili powder
1 tbsp g. cumin
1 tbsp garlic powder
1/2 tsp black pepper
1/4 tsp salt
2 large baking potatoes
3/4 cup nonfat cheddar, grated

1. preheat over to 350 F. Spray 13x9 baking dish with cooking spray
2. heat oil cook beef, peppers and scallions, cooking until softened and cooked through.
3. add tomatoes, spices, cook for 5 minutes
4. Arrange alternate layers of potatoes and beef mixture in baking dish. cover with foil and bake for 40 minutes. Uncover and sprinkle wit cheese. Bake until potatoes are cooked through and cheese is melted (10 minutes more)

6 points

Creay Chicken and Spinach

1 tsp canola oil
2 cups sliced mushrooms
1 onion, chooped
2 garlic cloves, minced
1 tbsp flour
1 cup skim milk
1/2 cup chicken broth
3/4 lb chicken breast, cubed
10-oz pkg of frozen chopped spinach, thawed and squeezed dry
1/4 tsp black pepper
4 cups hot cooked medium pasta shells
2tbsp parmesan cheese

1. Heat the old and cook the mushrooms, onion and garlic until softened (5-6 minutes)
2. add flour and cook until flour is slightly browned (1 min) Gradually add the milk and broth, stirring constantly until thickened (2-3 min) Stir spinach, pepper, chicken; return to boil, stirring as needed. Simmer 6-8 minutes
3. serve over pasta with parmesan cheese

4 points per serving

Coconut Curry Rotini

Servings: 4
Rating: 9/10
Difficulty: Easy
Total time: 18 minutes

1-1/2 cups vegetable broth
1 cup light coconut milk
1 tsp each sugar and ground coriander
1/2 tsp each ground cumin and chili powder
1/4 tsp each curry powder and ground ginger
8 oz tricolored rotini, uncooked (about 3 cups dry)
1 cup frozen green peas, thawed (I rarely thaw!)
1/2 cup finely chopped red bell pepper
1/4 cup dried currants (could use raisins if preferred)

In a medium, non-stick saucepan, combine broth, coconut milk, sugar and spices. Bring to a boil. Add rotini. Reduce heat to medium-low. Cover and simmer 6 minutes, stirring occasionally.

Add peas, red pepper and currants. Simmer 6 - 7 minutes more, until liquid has been absorbed and pasta is tender. Remove from heat and let stand for 5 minutes before serving.

Per serving: 326 calories, 4.4 g fat, 5 g fiber.

Note: You could easily add chopped cooked chicken breast or cooked shrimp for a "meat" variety of this dish.
(From Crazy Plates)

Grilled Chicken Margherita Pizzas

1 TBSP olive oil
1 clove garlic, finely chopped
2 boneless, skinless chicken breasts (about 8 oz)
1/2 TSP seasoning salt
4 (8 inch) flour tortillas
1 1/2 C finely shredded mozzarella cheese (about 6 oz)
2 Roma tomatoes, thinly sliced
1/4 C sliced fresh basil leaves


Heat grill (or broiler). In a small bowl, mix oil and garlic. Brush chicken breasts with 1 teaspoon of the oil mixture; sprinkle with seasoning salt. Place on grill (or broiler) but not over direct flame. Cover grill; cook 12-18 minutes, or about 5-8 minutes under broiler, turning once, until juice of chicken is clear when center of thickest part is cut.

On ungreased cookie sheets, place tortillas. Brush with remaining oil mixture. Sprinkle each with 1/4 cup of the cheese. Cut chicken into strips. Arrange chicken strips over cheese. Top evenly with tomato slices; sprinkle with remaining cheese and basil.

With wide spatula, carefully slide pizzas onto grill over low flame. Cover grill; cook 3 to 5 minutes, rotating pizzas to avoid hot spots, until cheese is melted and the crusts are crisp. Slide pizzas back onto cookie sheets.

Mayonnaise Chocolate Cake

Mayonnaise Chocolate Cake

1 cup Mayo (I used Hellman's)
1 cup white sugar
3/4 cup cold water
2 cups flour
1 1/2 tsp baking soda
4 tbsp cocoa
1/2 tsp salt
2 tsp vanilla

Preheat oven to 350. Grease two 8 or 9 inch round pans.
Sift together the flour, salt, baking soda and cocoa (mix it really well, I found I didn't mix it well enough so parts of the cake I could taste more baking soda)
In another bowl, whip the mayo, cold water and vanilla
Slowly add the flour mixture, and beat for 2 mins and until batter is smooth.
Pour into round pans, and bake for 20-25 mins.

Frosting

1/2 cup dairy-free (I think the only one that Lara can have that doesn't also have soy is the Celeb Light)
2 cups confectioners' sugar
1 egg yolk
1/3 cup cocoa powder


1. cream margarine and sugar until fluffy.
2. Add egg yolk and beat, then beat in cocoa powder.
3. If frosting is too thick add a little warm water.
4. Makes enough to frost a 9 inch layer cake.

Hawaiian kebab recipe

Hawaiian kebab recipe

This is a tasty recipe for a summer bbq!

3 tbsp brown sugar
2 tbsp white vinegar
1 tbsp canola oil
1 tsp mustard
Cooked ham
fresh pineapple

Oil BBQ grill and preheat to medium-high. In a bowl, stir 3 tbsp brown sugar with 2 tbsp white vinegar, 1 tbsp canola oil, and 1 tsp mustard (I use Dijon). Cut some cooked ham into 1″ cubes. Cut a fresh pineapple into similarly-sized cubes. Alternately thread steel skewers (or wooden ones that have been soaked in water for 30 min) with ham and pineapple chunks. Brush kebabs with mustard sauce. Grill with lid closed, turning and basting often, until heated through and richly glazed, 6 to 8 minutes.

Apple-Pecan Crumble

Rating: 9/10
Servings: 8
Difficulty: total time 1 hour 25 minutes, easy
Note: can prepare filling and topping ahead and refrigerate, assemble right before baking

Fruit mixture

6 cup peeled, chopped apples (I used 3 varieties)
1/3 cup sugar
1 tsp freshly grated lemon peel
1 tablespoon fresh lemon juice
1 cup chopped unsulphured dried apricots (use scissors)

Topping

1 cup unbleached white flour
1/2 cup sugar
1/4 tsp salt
1 cup chopped pecans
1/3 cup vegetable oil

Preheat oven to 400°

In large bowl, stir together all fruit mixture ingredients. In medium bowl, combine all topping ingredients, using your fingers to distribute the oil evenly throughout.

Divide the apple mixture equally among eight ovenproof cups or ramekins (at least 6 oz in volume). Gently tap bottoms on the counter to help the fruit settle. Spread a generous 1/4 cup of the topping on the fruit in each dessert cup and place the cups on an unoiled baking sheet.

Bake until apples are tender and the topping is golden brown, 50 to 60 minutes. Serve warm or at room temperature.

OR

Spread the fruit mixture in an unoiled 9x13 baking dish, top with topping and bake uncovered for about 1 hour.

Chicken and Roasted Vegetable Stew

Rating: 10/10
Servings: 6
Difficulty Level: Total time about 50 minutes, easy to prepare

4 cups unpeeled, cubed red potatoes
2 cups whole baby carrots
1 cup chopped red onion
2 tbsp balsamic vinegar
1 tbsp olive oil
1 clove garlic, minced
1-1/2 tsp dried thyme
1-1/2 tsp dried rosemary
1 tsp tarragon
1/2 tsp each salt and pepper
1 cup sliced green beans (I use frozen when in dire straits, it works)
1/2 cup dry white wine (I drink the rest with dinner : )
6 boneless, skinless chicken breast halves, cut into 1-inch cubes
3 cups low-sodium, low-fat chicken broth
3 tbsp flour

1. Spray a roasting pan with non-stick spray. Combine potatoes, carrots, onions, vinegar, oil, garlic, 1 tsp each thyme and rosemary, tarragon, salt and pepper. Mix well. Roast, uncovered, at 425° for 30 minutes, stirring after 15 minutes. Add green beans and roast 10 minutes more.

2. Meanwhile, pour wine and remaining thyme and rosemary into a large saucepan (I use a dutch oven). Bring to a boil, add chicken and reduce heat to med-high. Cook, uncovered, until chicken is cooked through, about 12 minutes.

3. Add roasted veggies to chicken-wine mixture. Stir in 2-1/2 cups broth. Stir remaining broth and flour with a whisk until smooth. Incorporate into stew, cooking until bubbly and thick, about 3 minutes. Serve hot.

Per serving: 298 cals, 4.6 g fat, 3.8 g fiber

Chocolate Espresso Biscotti

Makes 42 servings. You need to bake these twice.

2 cups all purpose flour
1/2 cup slivered almonds
1/3 cup unsweetened cocoa powder
2 1/2 tbsp ground coffee
2 tsp baking powder
3/4 tsp ground cinnamon
1/4 tsp salt
1 cup sugar
2 large eggs
3 tbsp strong brewed coffee
1 1/2 tsp vanilla extract

1. Preheat the oven to 350F. Spray a baking sheet with non-stick spray, set aside.
2. In the bowl of an electric mixer, combine the flour, almonds, cocoa, ground coffee, baking powder, cinnamon and salt.
3. In a separate bowl, combine the sugar, eggs, brewed coffee, and vanilla. Add the sugar mixture to flour mixture and beat on low speed until well combined and a fairly dry dough forms. Divide the dough in two. On a lightly floured surface, use the palms of your hands to shape each half of the dough into a log about 15 inches long X 1 3/4 inches wide X 1 inch high. Transfer the logs to the prepared baking sheet and pat down the tops until each piece is about 3/4 inch high and 2 inches wide.
4. Bake until the logs are firm to the touch and a toothpick inserted into the center comes out clean, about 20-25 mins. Transfer the logs to a cutting board and let cool 10 minutes. With a serrated knife, cut the logs crosswise into 1/2 inch slices, 42 total biscotti. Arrange the cookies on a single layer baking sheet. Lower the oven temperature to 300F. Bake the biscotti 12 minutes per side, turning once. Transfer to a wire rack. The biscotti will crisp as they cool.

1 point per biscotti

Tandoori Style Chick Peas

Yield: 6 Servings

Ingredients:

* 2 tsp. canola oil
* 1 cup chopped onion
* 3 cloves garlic, minced
* 2 cups diced uncooked potatoes
* 1 tsp. peeled, grated fresh gingerroot
* 1 Tbs. curry powder
* 1/2 tsp. ground cumin
* 16-oz. can diced tomatoes
* 16-oz. can chickpeas, rinsed and drained
* 3/4 cup water or tomato juice
* 1/2 of 10-oz. box frozen spinach, thawed
* 2 cups chopped cauliflower
* 1/4 tsp. salt
* 1/4 tsp. cayenne pepper

Directions:

In large skillet, heat oil over medium heat. Add onion, garlic, potatoes and ginger and cook, stirring often, until fragrant, about 2 minutes. Add curry powder and cumin and cook 1 minute, stirring. Add tomatoes and chickpeas; bring to a boil, stirring. Add water slowly and spinach. Place cauliflower on top of stew. Cover and simmer until cauliflower is tender,. 10 minutes. Season with salt and cayenne.

Garlic fries

Ingredients:
3-4 Potatoes cut into wedges
5-6 Garlic pieces (finely chopped)
Oil, salt, red pepper

1. Cut potatoes into wedges, and put it in a bowl
2. Finely chop the garlic, and put it in the bowl
3. Now put some olive oil (or vegetable oil), salt, red pepper, and mix it really well. The oil should coat all the potatoes.
4. Put it in the oven at 425 degrees Farenheit for about 20 min, and then turn them over, and then probably another 20-30 min.

Chicken pot pie

1 cup chopped onions
1 cup chopped celery
1 1/2 cups diced potatoes
1 (16 ounce) bag frozen mixed vegetables, thawed
1/2 cup butter
1/2 cup all-purpose flour
2 cups chicken broth
1 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper
4 cups chopped cooked chicken
2 (15 ounce) packages refrigerated pie crusts

Saute potato in margarine for 5 minutes in a dutch oven. Add onion, celery and thawed frozen vegetables. Saute for another 10 minutes. Add flour gradually to the sauteed mixture, stirring constantly for one minute.
Allow refrigerated pie crust to come to room temperature. Meanwhile, combine half and half and chicken broth. Gradually stir into the vegetable mixture. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper. Add chopped chicken, stirring well. Add additional salt and pepper to taste.
Preheat oven to 400°.
Spray nonstick spray into a 9 X 12 casserole. Place pie crust on the bottom of the pan to cover, cutting to fit. Pour chicken/vegetable mixture over the pie crust, then top with the remaining pie crust. Cut vents into the top crust.
Bake for 40 minutes or until crust is golden brown. Enjoy!

Cinnamon-Streusel Cider Muffins

A thick sprinkling of streusel tops a pan of these quick and easy muffins. Their mild apple flavoring is sure to please all -- especially when they're served fresh from the oven.

For Streusel:

1/3 cup packed brown sugar

3 tablespoons all-purpose flour

2 teaspoons ground cinnamon

3 tablespoons cold butter

For Muffins:

1 3/4 cups all-purpose flour

1/3 cup granulated sugar

2 teaspoons baking powder

1/4 teaspoon salt

1 beaten egg

3/4 cup apple cider or apple juice

1/4 cup cooking oil

FOR STREUSEL:

Stir brown sugar, flour, and cinnamon in small bowl. Cut in butter with a pastry blender. Set aside.

FOR MUFFINS:

Lightly oil twelve 2 1/2-inch muffin cups or line with paper baking cups; set aside.

In a medium mixing bowl stir together flour, granulated sugar, baking powder, and salt. Make a well in the center.

In a small mixing bowl combine egg, apple cider, and oil; add all at once to flour mixture. Stir just till moistened. (The batter should be lumpy.)

Spoon about 1 tablespoon of the batter into each prepared muffin cup. Sprinkle 1 teaspoon of the brown sugar mixture over each. Fill with remaining batter. Sprinkle tops of muffins with remaining streusel.
Bake in a preheated 400° F oven until golden brown, about 20 minutes. Remove muffins from pans; cool slightly on racks.
Makes 12 muffins

Guinness Stew

3 slices bacon, cut in 1-inch pieces

3 pounds beef stew meat, fat trimmed, in 1-inch cubes

1 tablespoon olive oil

1 small onion, chopped

2 tablespoons flour

2 tablespoons brown sugar

2-1/2 cups Guinness Stout

10 pearl onions, peeled

2 carrots, sliced

1 large stalk celery, thinly sliced

2 medium potatoes, peeled and cut in large wedges

Bouquet garni

Salt and pepper to taste

Chopped parsley, for garnish

Preheat oven to 350 degrees.

Cook bacon in a Dutch oven over medium-high heat until brown but not crispy. Drain bacon on paper towel, leaving fat in pot.

Brown meat on all sides in bacon fat, in 2 batches if necessary. Remove meat and juices.

Add olive oil to pan. Sauté onions until soft, then sprinkle with flour.

Cook, stirring, about 2 minutes. Do not let flour burn.

Stir in brown sugar.

Gradually add Guinness.

Top with pearl onions, carrots, celery and potatoes.

Bring to a boil, then turn off heat.

Stir gently to mix vegetables in with meat. Sprinkle with bacon.

Add bouquet garni and cover pot. Place in oven 1-1/2 to 2 hours, until meat is tender.

Remove bouquet garni. Skim fat.

Taste and season with salt and pepper.

Sprinkle with parsley just before serving.

Serves 8 to 10.

all these new recipes!

Just in case there are people out these who read this, other than Vicky and I, the outpour of new recipes are because Vicky and I are endeavoring to preplan our meals weeks in advance and have found lots of new recipes. Many of these haven't been tried yet but are from each other's cookbooks and this seemed a good place to store them until they have been tried. We will let you know in the comments once we've tried them and what we think.

We'd love to have more recipes added so let me know if you need a tutorial on how to do that!