Roasted Young Chicken I know I posted a recipe for a roasted cornish game hen that was similar to this, but this is a larger chicken and I will follow up with some great leftover ideas. I am posting this just before the weekend because this makes a great saturday or sunday afternoon meal so that you can use the leftovers throughout the rest of the week. Here are the general instructions I used, from www.chow.com Preparation: Whole Chicken: 1. I got this whole chicken for $2.50 so I could not pass that up. I got some root veggies to roast in the pan with the bird. I am not going to make any assumptions on skill level here and inform you that there are giblets in these birds and you should remove them before cooking. You can use the giblets for gravy later OR you can feed them to your dog. I trimmed away the excess skin around the neck also. lemons in they go! when I work with raw chicken I pour salt out to use so that I am not putting contaminated hands in my salt pig. This is a secret ingredient from my childhood.
Flourless Peanut Butter Swirl Brownies | Vegan & Gluten-Free | The Healthy Family and Home I continue to be amazed at the flourless, grain-free and gluten-free desserts I have made lately. First, the Vegan Flourless Zucchini Brownies, the Flourless Chocolate Chip Pecan Cookies, the Grain-Free Chocolate Chip Cookies and now these Flourless Peanut Butter Swirl Brownies. My brain just can’t comprehend how you can get a dessert that is moist and crumbly like a regular flour-filled dessert, but have absolutely no flour at all. It’s like you mix everything up thinking, “there is no way this is going to come out like a brownie/cookie/etc” and while it bakes, something magical happens, because it does! It really does! I did a search and found a couple of traditional peanut butter swirl brownies and found lists containing these ingredients: Let me re-emphasize a few ingredients…1 POUND of butter, 6 eggs, 2 1/4 CUPS of sugar and 1 1/4 cup of all-purpose flour. 5 Fast Facts About Peanuts (Peanut Butter): 5 Fast Facts About Maple Syrup: 5 Fast Facts About Flax Seeds: Ingredients For the brownie
Slow Cooker Chicken Black Bean Tacos This easy taco recipe requires no pre-cooking, just throw it all in the crock pot and you'll have a delicious weeknight meal. Black beans and chicken breast, simmered in the slow cooker make the perfect filling for tacos, burritos, enchiladas, or even a burrito bowl and it's loaded with fiber. Personally, I love this served in crunchy corn taco shells. I make a quick red cabbage slaw which adds a little acidity and crunch, and it's a healthier option than iceberg. Add some spicy pico de gallo for freshness and avocados, and I am one happy gal! I often make my own pico de gallo, but when I'm pressed for time, I have no problem buying it. Avocado is so good on tacos, and loaded with heart healthy fats. As for my slow cooker, believe it or not, I've had many bad experiences with crock pots cooking to hot and turning out strange tasting food... until I bought my current Slow Cooker, the Hamilton Beach Set and Forget 6 Quart Slow Cooker. Ingredients:
. rice krispie energy bites . - . running with spoons . Happy Monday, friends! What do you say we start this week off on a sweet note? Any objections? No? These aren’t your average RKTs though. You guys know how obsessed I am with this combo right now, but I have to admit that even I was kind of skeptical when it came to using it in one of my most beloved treats – there’s just no messing with the classics. Second, I decided to throw in some protein powder, both to improve the nutritional profile and because I really need to work my way through the big tub that’s sitting in my pantry. The fact that these take all of 10 minutes to throw together, require no messy baking, and give me a ridiculous amount of energy is jut icing on the cake – I’ve already deemed them staple-worthy material. . rice krispie energy bites . Ingredients 4 cups crispy rice cereal (I used Erewhon) 1/2 cup almond butter (or peanut butter) 1/4 cup honey 1/3 cup protein powder Optional: chocolate for melting Instructions What’s the last thing that came out of your kitchen?
Crock Pot Santa Fe Chicken Slow cooked shredded chicken with corn, tomatoes and black beans. Prep this the night before and turn your crock pot on in the morning for an easy weeknight meal. Serve over rice or in a bowl with nachos on the side, and don't forget the toppings. Crock Pot Sante Fe Chicken came in first place (yay!) Crock Pot Santa Fe Chicken Skinnytaste.comServings: 8 servings • Size: 1 cup • Old Points: 3 pts • Points+: 4 ptsCalories: 190 • Fat: 1.5 g • Fiber: 5.6 g • Carbs: 23.1 g • Protein: 21 g Ingredients: 24 oz (1 1/2) lbs chicken breast14.4 oz can diced tomatoes with mild green chilies15 oz can black beans8 oz frozen corn1/4 cup chopped fresh cilantro14.4 oz can fat free chicken broth3 scallions, chopped1 tsp garlic powder1 tsp onion powder1 tsp cumin1 tsp cayenne pepper (to taste)salt to taste Directions: Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot . Cook on low for 10 hours or on high for 6 hours.
Raspberry Chia Jam - the most delicious and healthiest jam ever! | Pure Ella The credit for this delicious natural homemade jam really goes to my daughter. The other day when we were picking fresh raspberries from our bushes in the side of the house, picking some to go to the basket, some to go into the mouth… all the while talking about unicorns and fairies (you know, the usual stuff moms and their 5 year-old-daughters talk about)… In between all that important stuff, she looked down into her little basket and exclaimed that we have so much! Yes, I said, what should we do with them? “Mommy, can we make jam?” with a big smile she asked. How can you say no to that little request that is so simple, delicious and precious all at the same time… So we went off to our kitchen – and we made Jam! Here’s the thing, I don’t really make jam. So you’re wondering : How to make a Chia Jam? {no refined sugar, no artificial anything} Ingredients : Directions: Rinse and strain the raspberries and puree with sugar in a blender. Serve over anything you desire! Back to Blog
Fiesta Chicken Casserole in the Slow Cooker Happy January 15th! Research shows that most people have given up on their New Year's Resolution by now. I can see that, since I'm eating spoonfuls of frozen cookie dough while I type, right now... (the calories disappear when frozen, right?)What about you? Did you have a resolution to cook more at home this year? 1 1/2 cups raw brown rice, rinsed1/2 cup broth or water (I used beef broth, because I already had an open carton in the fridge)1 cup prepared salsa1 (15.25-ounce) can corn (with juice!!) Cover, and cook on low for about 7 hours, or on high for 4 hours. I cooked ours for 1 hour on high, then 6.5 hours on low. The Verdict. I was worried about this dish. Wonderful!! I wanted to share with you that my friend Crystal has just released her first EBook, and it's on meal planning. Happy Tuesday to you!
DIY power bars Shelling out tons of money on your favorite granola bars each week? You might want to think about making your own. Power Hungry: The Ultimate Energy Bar Cookbook hit shelves earlier this month. In it, author Camilla V. Saulsbury shares 50 different energy bar you can make at home—all in less than 20 minutes. Why spend any time to make a DIY version when you can just grab one at the store? “Even more important is the ingredient control issue,” says Saulsbury. Not ready to ditch your favorite bar just yet? FRIEND BARS (Compare to Kind Bars) Before you start making plans to substitute your favorite brand of agave nectar, honey, or maple syrup for the syrups listed here, hear me out: It will not work. 1. Nutrition facts per bar: Calories: 150; Fat: 8.6 g; Saturated Fat: 0.5 g; Cholesterol: 0 mg; Sodium: 42 mg; Carbs: 17.6 g; Fiber: 1.3 g; Sugar: 13.9 g; Protein: 3.8 g 1. 1.
Chicken Piccata Chicken Piccata This one’s for the lemon lovers (like me). Chicken Piccata is an Italian specialty where chicken breasts are pounded thin and dredged in flour before being sautéed in butter and oil and covered in a sauce made of lemon juice, wine, capers and more butter. It’s not always a healthy choice in a restaurant, but this lighter version (using chicken broth and far less butter and oil) is just as delicious and clocks in at only 188 calories per serving and only 5 Weight Watcher Points Plus! The fresh lemon juice and salty, briny capers give this dish big flavor and it’s a great weeknight meal because it comes together in about 20 minutes. Ingredients: Directions: Combine the flour, salt and pepper into a large Ziploc bag and shake to mix. Weight Watchers Points Plus:5 per serving (P+ calculated using the recipe builder on weightwatchers.com) Nutrition Information: 188 calories, 6 g carbs, 6 g fat, 27 g protein, 0 g fiber (from myfitnesspal.com)
Magic in the Middle Cookies Recipe 4 DOUGH: Preheat the oven to 375°F and lightly grease (or line with parchment) two baking sheets. In a medium-sized bowl, whisk together the flour, cocoa, baking soda and salt. In another medium-sized mixing bowl, beat together the sugars, butter, and 1/4 cup of peanut butter until light and fluffy. Add the vanilla, egg, and egg yolk, beating to combine, then stir in the dry ingredients, blending well FILLING: In a small bowl, stir together the 3/4 cup of peanut butter and confectioners sugar until smooth. With floured hands or a teaspoon scoop, roll the filling into 26 one-inch balls. FORM COOKIES: Scoop 1 tablespoon of the dough. Roll each rounded cookie in granulated sugar, and place on the prepared baking sheets, leaving about 2 inches between cookies. Grease the bottom of a drinking glass, and use it to flatten each cookie to about 1/2-inch thick. Bake the cookies for 7 to 9 minutes, or until they're set and you can smell chocolate.
The River Cottage Roast Chicken April 6, 2009 | By Adam Roberts | 31 Comments My go-to roast chicken recipe, that one from Chez Panisse (here’s a video I made on how to make it), is such a gut bomb of fat–and fat from just the chicken itself–that any roast chicken recipe that requires the addition of more fat (butter, olive oil) usually provokes my inner Richard Simmons who bursts out in short shorts and says, “You don’t need all that fat you fat fat fatty!” Sometimes, though, you want to gild the lily and such was the case last week when it was time to make our weekly roast chicken (it’s pretty much a staple) and I was craving something new. —and memorized the recipe for the River Cottage Roast Chicken. The result was dyn-o-mite. How do you make it? Here’s how: The River Cottage Roast Chicken by Hugh Fearnley-Whittingstall adapted by me 1. * NOTE: Look for the best chicken you can at the store: organic, free-range, etc. 2. 3. 4. 5. 6. 7. And that’s it! Oh and what’s that bit you see on the cutting board on the right?