No Bake Energy Bites

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No Bake Energy Bites

Makes about 53 Bites

 

2 cups rolled oats

1 cup ground flax seed

1/2 cup mini semi-sweet chocolate chips

1/2 cup Craisins

1 cup crunchy or creamy peanut butter

2 teaspoon vanilla extract

2/3 cup honey

 

Using a food processor or blender, grind the oatmeal in to a powder

Pour in to a bowl with the flax seed and mix well

Stir in the chocolate chips, Craisins, peanut butter and vanilla

Heat the honey for about 10 seconds so that it is thinner and easier to mix in

Add to the bowl and stir until well combined

Put bowl in to refrigerator for 20-30 minutes

Use a tablespoon, measure out the dough into spoonfuls

Arrange energy bites on a baking sheet and freeze until set, about 1 hour

Keep covered in an air tight container in the refrigerator

 

 

You can also add ground Almonds, Chia seeds and anything else you would like

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Honey Roasted Red Potatoes

 

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Honey Roasted Red Potatoes

Makes about 2 servings

 

1 pound red potatoes, cut into bite size chunks

3 tablespoons diced onion

5 tablespoons butter, melted

3 tablespoon honey

3 teaspoon dry mustard

Salt and pepper to taste

 

Preheat oven to 375 degrees

Lightly coat a 9×13 inch baking dish with nonstick cooking spray

In a large bowl combine melted butter, honey, mustard, salt and pepper

Add potatoes and onion, mix well

Pour mixture into prepared pan

Bake in the preheated 375 degrees oven for 40-60 minutes or until tender, stirring a few times during cooking time

Slow Cooker Moroccan Chicken

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Slow Cooker Moroccan Chicken

Makes about 4 servings

 

1 pound skinless, boneless chicken breast – cut into 2 inch pieces

4 cloves garlic, chopped

1 large onion, chopped

1 (28 ounce) can diced tomatoes

3 fresh peaches – peeled, pitted, and sliced or a 29oz can of sliced peaches

1 (15 ounce) can garbanzo beans, drained

1 cup chopped dried apricots

2 teaspoons ground cumin

1 teaspoon ground ginger

1 teaspoon cinnamon

2 teaspoons garlic powder

1/2 teaspoon ground coriander

1/2 teaspoon cayenne pepper

2 cups chicken broth

 

1 tablespoon cornstarch, optional

1 tablespoon water, optional

 

3 tablespoons chopped fresh cilantro

1/3 cup slivered almonds, toasted

 

Place chicken in the bottom of a slow cooker

Add the garlic, onion, tomatoes, peaches, garbanzo beans, dried apricots, cumin, ginger, cinnamon, garlic powder, coriander, and cayenne pepper

Pour in the chicken broth

Cook on Low for approximately 4 hours

Serve over pasta or rice

Top with fresh cilantro and almonds before serving

 

*When I made mine I did not have a lot of liquid leftover, so I did not thicken it

You can however thicken yours if you like

Remove the chicken and keep warm

Mix the cornstarch and water in a small bowl

Stir the cornstarch mixture into the slow cooker

Cook on High until the sauce has thickened, about 15 minutes

Return the chicken to the slow cooker and heat through

 

Caprese Stuffed Avocado

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Caprese Stuffed Avocado

 

1/2 cup grape or cherry tomatoes, halved

4 oz baby mozzarella balls

2 tablespoons basil pesto

1 teaspoon minced garlic

1/4 cup olive oil

Salt and pepper to season

2 ripe avocados peeled, seeded and halved

Fresh basil leaves to serve (optional)

2 tablespoons balsamic glaze reduction to drizzle

2 tablespoons fresh basil chopped

 

Combine tomatoes, mozzarella balls, pesto, garlic, olive oil, salt and pepper in a bowl.

Toss well to evenly combine all of the flavors.

Arrange prepared avocado halves onto a plate with fresh basil leaves.

Spoon the Caprese filling into each avocado halve and drizzle with balsamic glaze.

Top with chopped fresh basil.

 

How to make Balsamic Glaze

1 cup of balsamic vinegar

 

Pour balsamic vinegar into a small saucepan.  Turn heat to medium high and bring vinegar to a boil.

Once boiling, reduce to simmer and let simmer for about 10-20 minutes until vinegar has reduced down.

Stir occasionally. (Be sure to keep an eye on it because it can burn quickly) You will know it is done if it coats the back of spoon.

Remove from heat.  Let reduction cool and serve or transfer to an air tight container and store in refrigerator.

Makes about 1/2 a cup

BLT Tacos

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BLT Tacos

I remember ordering these from Taco Bell in the 90’s, they were my favorite.  Now I make them at home!

 

Taco Shells

Chopped Tomatoes

Shredded Lettuce

Crumbled Bacon

Shredded Cheese

Ranch Dressing

 

*You will need about 1 strip of crumbled bacon for each taco you make

*If you are using corn tortillas, I fried them in the same pan as I made the bacon in, using a bit of the bacon grease to fry them up.  Fry on high heat for 10 seconds, flip and fry for 30 seconds or until the tortilla begins to puff.  Flip and fry another 30 seconds, remove from pan and fold in half

 

Wrap and enjoy!

Mini Chicken Pot Pies

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Mini Chicken Pot Pies

Makes 8

1 1/2 cup cooked chicken

1 can of cream of chicken soup

1 cup frozen veggies of your choice, I used corn and carrots

1 teaspoon all purpose seasoning like Adobo

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and Pepper

1 can of refrigerated biscuits, like Pillsbury Grands

1/2 shredded cheese

Bread crumbs

 

Preheat oven to 350 degrees

Mix together chicken, soup, veggies, and seasonings

Roll out each biscuit into approximately 5 inch round circle

Press each circle into a greased baking cupcake tin

Scoop chicken mixture into each tin

Top with shredded cheese

Sprinkle with a little bread crumbs

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Bake 15-20 minutes, until golden

Cool on wire racks before serving

Chicken Enchiladas

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Chicken Enchiladas

Makes 12

 

3 cups cooked, shredded chicken breast

 

1/2 (10.75 ounce) can condensed cream of chicken soup

1/2 cup and 2 tablespoons sour cream

1/8 teaspoon chili powder

 

1-1/2 teaspoons butter

1/2 small onion, chopped

1 chopped garlic clove

 

1/2 (4 ounce) can chopped green chilies, drained

3 Tablespoons taco seasoning

1/2 bunch green onions, chopped, divided

3/4 cup water

 

1/2 teaspoon lime juice

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

 

12 (5 inch) corn tortillas

1-1/2 cups Cheddar cheese, shredded, divided

1 (10 ounce) can enchilada sauce

2.5 ounce can sliced black olives

 

Set the shredded chicken aside

Combine the cream of chicken soup, sour cream, and chili powder in a saucepan

Bring to a simmer over low heat, stirring occasionally

Turn off the heat and cover to keep warm

 

Pan fry the tortillas on both sides until crispy to keep them from being to mushy

 

Heat the butter in a skillet over medium heat

Stir in the onion and garlic; cook and stir until the onion has softened, about 5 minutes

Add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water

Allow to simmer for 10 minutes

Stir in the lime juice, onion powder, and garlic powder

Simmer for an additional 10 minutes

 

Preheat an oven to 350 degrees

Stir half of the soup mixture into the skillet with the chicken mixture

Spread the remaining soup mixture on the bottom of a 9×13 inch baking dish

 

Fill each tortilla with chicken mixture

Sprinkle half Cheddar cheese over the chicken filling before folding the tortillas

Fold tortillas over the filling and place seam-side down in the prepared pan

 

Pour enchilada sauce evenly over the enchiladas

Cover with the remaining Cheddar cheese

Sprinkle the reserved chopped green onions and the sliced olives on top of the cheese

Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes

How to make a small amount of cream of chicken soup

Melt three tablespoons of butter in a small pan, let it get nice and hot, whisked into it three tablespoons of flour until it formed a nice roux….then whisk in a quarter cup of chicken broth and a quarter cup of milk.  Add some seasoning to taste.

How to pan fry tortillas

Cook in a non stick pan on high heat for 10 seconds, flip and cook for 30 seconds or until the tortilla begins to puff.  Flip and cook another 30 seconds

Options for cooked chicken

*Place the chicken in a large pot and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes. Shred chicken by placing two forks back to back and pulling meat apart.

*Place frozen or thawed chicken breasts in a crock pot on low with chili powder, onion, garlic, taco seasoning, garlic powder and onion powder.  After chicken is thoroughly cooked, shred

*Leftover rotisserie chicken