Italian Chicken or Beef

 

Ingredients

○ 1 small onion, diced
○ 2 8oz. cans of diced tomatoes
○ 2 cloves garlic, minced
○ ¼ cup honey
○ 2 tbsp. extra virgin olive oil
○ 1 tsp. dried oregano
○ ½ teaspoon dried parsley
○ ½ teaspoon salt
○ ¼ teaspoon ground black pepper
○ ¼ teaspoon crushed red pepper flakes
○ 2 pounds of meat: boneless chicken breasts or boneless beef chuck are great options!

Instructions

1) Place all contents into your Crock-Pot® slow cooker.
2) For chicken, cook on low setting for 4-6 hours. For beef, cook on low for 8 hours. As beef becomes tender, shred with fork.
3) Serve with sauce from Crock-Pot® slow cooker, and enjoy!

9:59 AM - By Unknown 0

Pasta Fagioli Soup

 

Ingredients

15 Ounces Great Northern beans
1 Pound ground beef, browned and drained
1 onion, chopped
1 stalk celery, chopped
2 cloves garlic, minced
20 Ounces condensed beef broth
29 Ounces canned whole tomatoes
1 Teaspoon black pepper
1/4 Teaspoon dried marjoram
1/4 Teaspoon cayenne pepper
1/4 Teaspoon hot pepper sauce
1 Teaspoon dried basil
2 Cups macaroni, cooked

Instructions

Combine all ingredients, except pasta in the stoneware.
Cover; cook on Low 8 to 10 hours or on High 4 to 6 hours.
Add the pasta 30 minutes before the end of the cooking time.

Try adding Grated Parmesan cheese when serving. Goes great with your favorite garlic bread.

9:52 AM - By Unknown 0

Chicken Adobo

 

Ingredients

3 Pounds bone-in chicken thighs
Peeled garlic cloves from the head of one garlic bulb
1 Large (or 2 small) sliced sweet or yellow onion
3 1/2 Ounce low sodium soy sauce
4 Ounces apple cider vinegar
1 Inch knob of fresh ginger, cut into thick slices
6 Bay leaves (or less)
Freshly ground black pepper, to taste
1 Tablespoon Garlic powder
Paprika (optional)
1 Tablespoon + 1 Teaspoon of heart healthy cooking oil

Instructions

1) Heat a heavy frying pan on medium high with a Tablespoon of oil

2) Season both sides of the chicken thighs with garlic powder, ground black pepper, and paprika (optional)

3) Brown both sides of each chicken thigh until the skin is golden and much of the fat is rendered out. Set browned chicken aside and dispose of the drippings.

4) In the Crock-Pot®, drizzle 1 Teaspoon of oil to the bottom of the Crock-Pot® vessel. Line the bottom of the Crock-Pot® with the sliced onions.

5) Place the browned chicken thighs on top of the sliced onions. Layer the garlic cloves, ginger slices, and bay leaves on top of the chicken.

6) Pour the soy sauce and vinegar over the chicken and add a generous amount of freshly ground black pepper, to taste.

7) Set the Crock-Pot®on 30 minutes on High, then to 8 Hours Low.

*Chicken Adobo can be served with steamed vegetables and a side of rice. For those managing their weight, this is wonderful served on brown rice or even on top of steamed or sauteed green leafy vegetables, such as kale, spinach, or chard.

9:18 AM - By Unknown 0

Spicy Honey Chicken Teriyaki

 

Ingredients

1 Medium yellow onion, thinly sliced
2 Pounds boneless, skinless chicken thighs, cubed
2 Teaspoons minced ginger
4 Cloves garlic, minced
1/4 Cup soy sauce
1/4 Cup honey
1 Cup chicken broth
1 Teaspoon crushed red pepper flakes
1 Teaspoon black pepper
3 Tablespoons corn starch
3 Tablespoons cold water

Instructions

Place onions, chicken, ginger, and garlic in the bowl of a 6 Quart Crock-Pot® Slow Cooker. Pour soy sauce, honey, and chicken broth over chicken mixture, and sprinkle with red and black pepper. Cover and cook on high for 3 hours or low for 5 hours, until chicken is cooked through.

In a small bowl, whisk together corn starch and water until no lumps remain. Pour corn starch mixture into Crock-Pot® with chicken, stirring constantly to incorporate. Cover and cook an additional 30 minutes on high until well thickened. Serve over rice or noodles.

9:14 AM - By Unknown 0

Low-Fat Mocha Angel Cake

Just a little cold coffee transforms our easiest angel food cake into an extraordinary mocha cake. Top it off with an easy homemade mocha topping, and the coffee lover in you will delight.

Ingredients

Cake

1

box Betty Crocker™ white angel food cake mix

1 1/4

cups cold coffee

1

tablespoon unsweetened baking cocoa

Betty Crocker™ chocolate candy sprinkles

Mocha Topping

1

envelope whipped topping mix (from 2.8-oz package)

1/2

cup cold fat-free (skim) milk

1 1/2

teaspoons vanilla

2

tablespoons powdered sugar

2

teaspoons unsweetened baking cocoa

Directions

• 1 Move oven rack to middle position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix, cold coffee and 1 tablespoon cocoa with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Pour into two ungreased 9-inch loaf pans. Sprinkle with candy sprinkles.
• 2 Bake 35 to 45 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately place each loaf pan on its side on heatproof surface. Cool completely, about 1 hour. Run knife around sides of pans to loosen cakes; remove from pans.
• 3 Make topping mix as directed on package using milk and vanilla; add powdered sugar and 2 teaspoons cocoa for the last minute of beating.
• 4 Serve cake with topping. Sprinkle with additional candy sprinkles if desired. Store in refrigerator.

5:34 PM - By Unknown 0

Key Lime Coconut Angel Cake

Who can resist this heavenly dessert when it's so easy to make?

Ingredients

1

box Betty Crocker™ white angel food cake mix

1 1/4

cups cold water

1

can (14 oz) sweetened condensed milk

1/3

cup Key lime or regular lime juice

1

teaspoon grated lime peel

1

container (12 oz) frozen whipped topping, thawed

1

cup flaked coconut

Sliced kiwifruit and strawberries, if desired

Directions

• 1 Make cake mix as directed on package, using cold water. Cool cake completely. Cut cake horizontally into 3 layers. Place bottom layer, cut side up, on serving plate.
• 2 In large bowl, beat milk, lime juice and lime peel with wire whisk until smooth and thickened. Fold in whipped topping.
• 3 Spread 1 cup lime mixture evenly over top of first layer of cake. Place second layer of cake carefully on bottom layer; spread evenly with 1 cup lime mixture. Top with remaining layer of cake.
• 4 Frost top and side of cake with remaining lime mixture. Sprinkle with coconut. Garnish cake with kiwifruit and strawberries.

5:30 PM - By Unknown 0

Strawberry Cream Angel Cake

Use Betty Crocker® white angel food cake mix to make this delicious dessert topped with strawberries.

Ingredients

1

box Betty Crocker™ white angel food cake mix

1 1/4

cups cold water

Strawberry Cream

1 1/2

cups whipping cream

3/4

cup strawberry glaze (from a 13.5-oz container)

Garnish

1

quart strawberries, finely chopped

2

tablespoons granulated sugar

Directions

• 1 Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix and cold water with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)
• 2 Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and are not sticky. Do not under bake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours.
• 3 In medium bowl, beat whipping cream on high speed until stiff peaks form. Fold strawberry glaze into whipped cream.
• 4 On serving plate, place cake with browned side down. Frost top and sides of cake with strawberry cream mixture. Refrigerate for at least 30 minutes before serving.
• 5 In small bowl, mix strawberries and sugar; refrigerate until serving. Spoon about 1/4 cup chopped strawberry mixture over each serving. Store covered in refrigerator.

5:26 PM - By Unknown 0