Chicken Teriyaki

Thank goodness I found this recipe. I have an entire box of frozen teriyaki chicken and I honestly could not think of a recipe to use it with. Enter this recipe. It gave just a bit of extra teriyaki flavoring to it. Sauce was nice and thick, chicken was tender and fully cooked. Having this served on a bed of brown rice was just pure awesome.

What's Needed:

4-6 boneless, skinless chicken breast halves
1 (20 oz.) can pineapple chunks
1/4 C. soy sauce
1 T. sugar
1 T. ginger
1 T. minced garlic
1 T. vegetable oil
1/2 T. Corn Starch
2 C. hot cooked brown rice

1. Combine all ingredients (except rice and cornstarch) in Crockpot. Cover; cook on LOW 6-8 hours or until chicken is tender.

2. Take the chicken out of the crockpot. Put on a plate and cover to keep warm.

3. Add corn starch to sauce in the crockpot. Cook on HIGH for 10 minutes.

4. Serve chicken and sauce over rice.


PointsPlus: 4 points (1 chicken breast half and some sauce)
Husband's Grade: A+

Inspired by: Crockpot: The Original Slow Cooker: 3 Books in 1

Country Style Steak

This was excellent with a side of mashed potatoes. Very easy to throw in the crockpot, and made the house smell like I had cooked a roast for hours. I substituted top sirloin steaks for the cube steak, since that is what we had in the house at the time.

What's Needed:
4-6 beef cube steaks
All-purpose flour
1 T. vegetable oil
1 envelope dry onion soup mix
1 envelope brown gravy mix.
Water

1. Dust the steaks with flour. Heat oil in large skillet over medium-low heat. Brown steaks on both sides. Drain fat. Transfer steaks to crockpot.

2. Add soup and gravy mixes and enough water to cover the meat. Cover; cook on LOW 6-8 hours.

Serves: 4-6. Serve with a side of mashed potatoes.

PointsPlus: 8 points (just steak and gravy)
Husband's Grade: A+

Inspired by: Crockpot: The Original Slow Cooker, 3 books in 1

Italian Chicken Broccoli Casserole

This was really yummy and fast (on a day when I forgot to start my crockpot meal). I used chicken marinated in Italian seasonings, but it would taste just as good with plain chicken breasts.

What's Needed:
1 1/2 C. water
1 package (6 oz.) chicken stuffing mix (I use Peppridge Farm's Herb Seasoned Stuffing)
2 C. cubed cooked chicken (about 4 chicken breast halves)
1 C. frozen broccoli florets, thawed
1 can (10 3/4 oz.) condensed broccoli cheese soup, undiluted
1 C. (4 oz.) shredded cheddar cheese

1. In a small saucepan, bring water to boil. Stir in stuffing mix. Remove from the heat; cover and let the stuffing stand for 5 minutes.

2. Meanwhile, layer the chicken adn broccoli florets in a greast 11 x 7-in baking dish. Top the chicken and broccoli with broccoli cheese soup.

3. Fluff the stuffing with a fork; spoon stuffing over soup. Sprinkle with cheddar cheese.

4. Bake, uncovered, at 350 for 30-35 minutes or until heated through.

Serves 6.

PointsPlus: 4 (for 1/6 of the casserole)
Husband's Grade: A+

Inspired by: Taste of Home: Most Requested Recipes

Cheeseburger and Fries Casserole

Oooooooh my! I loved this from the first bite, and better yet, so did my boys. :) This was a hit! I was a very happy mama, since J has been going on a dinner strike. He practically licked his plate clean with this meal. If you like tatertot casserole, you will love this.

What's needed:
2 lb. lean ground beef
1 10.75 can condensed cream of mushroom soup
1 10.75 can condensed cheddar cheese soup
1 20 oz. package frozen fried crinkle-cut potatoes

Toppings: such as ketchup, pickles, mustard, and chopped tomato; optional

1. Preheat oven to 350.

2. In a large skillet cook ground beef until cooked through. Drain off fat.

3. Spoon cooked meat into an ungreased 9x13 in. baking pan.

4. In a medium bowl, combine cream of mushroom soup and cheddar cheese soup.

5. Spread over the meat in pan. Sprinkle potatoes over.

6. Bake, uncovered, for 45-55 minutes or until the potatoes are golden brown. If desired, serve with topppings.

Husband's Grade: A+
PointsPlus 9 (for 1/8 of the casserole)

Inspired by: 9x13: The Pan That Can

German Pancake

Hello, Saturday morning breakfast. This is quick and easy to throw together while you're still waking up. :)





What's Needed:
4 large eggs
1/2 C. whole milk (you can probably lighten this recipe up by doing 2% or skim)
1/2 C. flour
1 T. granulated sugar
1/2 tsp. pure vanilla extract (this is important. NEVER use imitation.)
1/2 tsp. grated lemon zest
1/4 tsp. kosher salt
2 T. unsalted butter
Confectioners' sugar, for serving
Lemon and raspberry preserves, for serving (optional)

1. Heat oven to 425.

2. In a blender, puree the eggs, milk, flour, granulated sugar, vanilla, lemon zest, and salt until well combined.

3. Heat a medium or large (9- to 10-in.) skillet over medium heat. (IMPORTANT: Make sure you use a skillet with a METAL handle. This skillet will be going in the oven.)

4. Add the butter and melt. Add the batter, transfer the skillet to the oven and bake until the pancake is puffed and golden, 12-15 minutes.

5. Dust with confectioners' sugar, if desired.

Husband's Grade: A+
PointsPlus: 5 (for 1/4 of the pancake)

Inspired by: Woman's Day Magazine, April 1, 2011 edition

St. Valentine's Day Baking: Cinnamon Love Knots

Yep, I cheated. I tried one already. WOW, are they good. Especially considering the points value. I know that my husband and son are going to gobble these up tomorrow morning!






What's Needed:
LOVE KNOTS:
2 packages (1/4 oz. EACH) active dry yeast
1/2 C. warm water (110-115 degrees)
1/2 C. warm milk (110-115 degrees)
1/2 C. butter, softened
1/2 C. sugar
2 eggs, beaten
1 tsp. salt

TOPPING:
2 C. sugar
2 T. ground cinnamon
3/4 C. butter, melted

1. In a large mixing bowl, dissolve yeast in warm water. Add the milk, butter, sugar, eggs, and salt. Stir in enough flour to form a stiff dough.

2. Turn onto a floured surface; kneed until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 1/2 hours.











3. Punch dough down; divide into three portions. Cover two with plastic wrap.

4. Shape one portion into 12 balls. Roll each ball into an 8-in. rope.

5. Combine sugar and cinnamon. Dip rope into melted butter, then coat with cinnamon-sugar.











6. Tie into a knot. Tuck and pinch ends under and place on ungreased baking sheets. Repeat with remaining dough.










7. Cover and let rise until doubled, about 30 minutes.

8. Bake at 375 degrees for 12-14 minutes or until golden brown. Remove to wire racks. Let cool completely.

Husband's Grade: A
PointsPlus Value: 3 per knot

Inspired by: The Taste of Home Baking Book

RR Chili Converted for Crockpot

Since I converted one soup recipe of Rachael Ray's for the crockpot, I figured I would try more. Some (like the Papa al Pomodoro I'm trying next week) just won't work in the crockpot. This recipe, Italian Chicken Chili with Pancetta Crouton Toppers worked splendidly. All I had to do when I got home was make the croutons, and that took no time at all.

What's Needed:
3 T. extra-virgin oilive oil
1 to 1.5 lb. ground chicken, cooked and drained
Salt and black pepper to taste
2 medium onions, chopped
3 carrots, peeled and grated (I shaved mine using my peeler)
1 dried bay leaf
1/4 C. balsamic vinegar
1 T. thyme
2 tsp. paprika
1 T. chili powder (add another T. if you like it spicey)
1/4 tsp. ground allspice
4 C. chicken stock
1/3 pound pancetta, chopped
3 T. butter
1 medium-size loaf crusty bread, cut into 1-inch squares
1 tsp. garlic powder
1 C. Parmesan cheese
2 T. rosemary

1. Add to the crockpot the chopped onions, carrots, and bay leaf.

2. Next, add the cooked ground chicken and all seasonings (thyme, paprika, chili powder, allspice, salt, and pepper)

3. Finally, add the balsamic vinegar and the chicken stock.

4. Set the crockpot for 8-8.5 hours.

5. When you get home, set the oven for 350.

6. Heat the extra-virgin olive oil in a small skillet over medium-high heat. Add the pancetta and brown it about 5 minutes. Remove with a slotted spoon to a paper-towel-lined plate.

7. Add the butter to the cooking oil, turn off the heat, and let the butter melt into the olive oil.

8. Place the bread and garlic in a large mixing bowl. Pour the butter mixture evenly over bread. Sprinkle the pancetta, cheese, rosemary, and pepper over the bread cubes and toss to coat/combine.


9. Spread the croutons out on a rimmed baking sheet and bake until evenly golden, tossing it 1-2x while cooking (about 15-18 minutes).

Serve the chili with the pancetta croutons on top.
Serves 6-8 people.


Husband's grade: A+
PointsPlus: 8

Taken from and inspired by: Rachael Ray Just in Time!