12 oz box of bowtie pasta
1 cup peas
1 cup sliced carrots
1/4 c of chopped red onions
1 cup of diced ham
1/2 cup cheddar cheese
1 cup of grape tomatoes
salt and pepper
dressing:
1 pkg of dry ranch dressing
1/2 cup of sour cream
1/2 cup of mayo
1 cup of milk
Sunday, July 15, 2012
Thursday, July 12, 2012
slower Cooker Honey Sesame Chicken
Slow Cooker Honey Sesame ChickenRecipe adapted from: Baby Center
Ingredients:
4 boneless, skinless chicken breasts (thighs would be fine too)
Salt and pepper
1 cup honey
1/2 cup soy sauce
1/2 cup diced onion
1/4 cup ketchup
2 tablespoons vegetable oil (could also use olive oil or canola oil)
2 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional - doesn't really add heat, just adds more flavor)
4 teaspoons cornstarch dissolved in 6 Tablespoons water
Sesame seeds
Directions:
Season both sides of chicken with lightly with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles.
*You can also sprinkle more red pepper flakes on top if you want more heat.
Ingredients:
4 boneless, skinless chicken breasts (thighs would be fine too)
Salt and pepper
1 cup honey
1/2 cup soy sauce
1/2 cup diced onion
1/4 cup ketchup
2 tablespoons vegetable oil (could also use olive oil or canola oil)
2 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional - doesn't really add heat, just adds more flavor)
4 teaspoons cornstarch dissolved in 6 Tablespoons water
Sesame seeds
Directions:
Season both sides of chicken with lightly with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles.
*You can also sprinkle more red pepper flakes on top if you want more heat.
Monday, July 9, 2012
carrot chips
CARROT CHIPS
(luckymommyto2boys ~ Amy ~ via Pinterest)
4 carrots
salt
olive oil
(luckymommyto2boys ~ Amy ~ via Pinterest)
4 carrots
salt
olive oil
Peel carrots into thick slices.
Toss slices in olive oil and salt.
Bake at 350 for 12 minutes.
Cool and enjoy!
Beef and onion Pasta
Slow Cooker Balsamic Beef and Onion Pasta
The-Skipper-Bunch
Few drizzles of olive oil
1 1/2 lb beef roast
1 yellow onion, sliced
3-4 Tbsp balsamic vinegar
Salt and pepper
1lb penne pasta
--- Drizzle some olive oil into the slow cooker and add the beef roast. Add the sliced onions and balsamic vinegar. Season with salt and pepper. Set on low and cook for 8 hours. Once cooked, pull/shred into bite size pieces. 2. As the cooking time on the beef roast nears its end, cook the pasta according to package instructions. Drain and add to a large bowl. Toss the pasta with the beef pieces and onions. Add about 1/4 cup of the beef-balsamic broth from the slow cooker and toss with the pasta and beef.
The-Skipper-Bunch
Few drizzles of olive oil
1 1/2 lb beef roast
1 yellow onion, sliced
3-4 Tbsp balsamic vinegar
Salt and pepper
1lb penne pasta
--- Drizzle some olive oil into the slow cooker and add the beef roast. Add the sliced onions and balsamic vinegar. Season with salt and pepper. Set on low and cook for 8 hours. Once cooked, pull/shred into bite size pieces. 2. As the cooking time on the beef roast nears its end, cook the pasta according to package instructions. Drain and add to a large bowl. Toss the pasta with the beef pieces and onions. Add about 1/4 cup of the beef-balsamic broth from the slow cooker and toss with the pasta and beef.
Crispy Southwest Chicken Wraps
Crispy Southwest Chicken Wraps
Lou - CallMeLou from www.melskitchencafe.com/2009/09/cri...
Makes 6 wraps
1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese
Sour cream, optional
6 burrito-sized flour tortillas
Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese, sour cream and tortillas. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: on some of the wraps, I dotted the cheese with about 1-2 tablespoons of reduced fat sour cream before arranging chicken and rice mixture down the center - it made the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray.
Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.
Lou's notes: I used Spanish rice, then tasted the whole mixture to see what seasonings I needed to add/adjust to my liking. I added avocado to the one I knew I was going to eat that night but not the ones that were going to be used for leftovers. I found it was easier to spray the pan liberally, add the burrito, then spray the top of it before flipping. I also laid the cheese in a patch down the middle, then over the top of the ingredients before folding.
Lou - CallMeLou from www.melskitchencafe.com/2009/09/cri...
Makes 6 wraps
1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese
Sour cream, optional
6 burrito-sized flour tortillas
Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese, sour cream and tortillas. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: on some of the wraps, I dotted the cheese with about 1-2 tablespoons of reduced fat sour cream before arranging chicken and rice mixture down the center - it made the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray.
Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.
Lou's notes: I used Spanish rice, then tasted the whole mixture to see what seasonings I needed to add/adjust to my liking. I added avocado to the one I knew I was going to eat that night but not the ones that were going to be used for leftovers. I found it was easier to spray the pan liberally, add the burrito, then spray the top of it before flipping. I also laid the cheese in a patch down the middle, then over the top of the ingredients before folding.
Honey Lime Glazed Chicken
This chicken was a hit, all the ingredients I had on hand so that will make this a regular in our house. I let it marinate overnight and served with potato salad and corn on cob.
Honey Lime Glazed Chicken
Cindy(mommy_of_love1) via Weber's Big Book of Grilling
For the Marinade:
1/4 cup fresh lime juice
3 tablespoons vegetable oil
2 tablespoons honey
2 teaspoons finely chopped fresh thyme
2 teaspoons finely chopped fresh rosemary
1 teaspoon minced garlic
1 teaspoon kosher salt
1/2 teaspoon paprika
1/2 teaspoon freshly ground black pepper
4 bone in chicken breasts
TO MAKE THE MARINADE: In a medium bowl whisk together the marinade ingredients. Place chicken breasts in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 2 to 3 hours, turning occasionally. Remove the chicken breasts from the bag and discard the marinade. Grill bone side down, over Indirect Medium heat until the juices run clear and the meat is no longer pink at the bone, 30 to 40 minutes. For crispier skin, grill skin side down over direct heat for 5 minutes, before removing from grill
Quinoa Summer Salad
Quinoa Summer Salad
~rls2007~
1 cup pre washed qunoa
2 cups chicken broth
2 cloves crushed garlic
2 tablespoons fresh squeezed lemon juice
2 tablespoons extra virgin olive oil
2 tablespoons red or white wine vinegar
3 cloves crushed garlic
1/2 teaspoon onion powder
salt and pepper to taste
1/2 cup diced zuchinni
1/2 cup diced summer squash
1/2 cup shredded carrots
1/2 cup diced cucumber
1/2 cup diced yellow bell pepper
1/4 cup diced red onion
1-2 cups halved grape tomatoes
1-2 cups halved fresh mozzarella balls or 1 cup diced provolone cheese
Directions:
1. Add quinoa, chicken broth and garlic to a pot and bring to a boil. Cover and simmer 10-15 minutes until liquid is absorbed and quinoa is fluffy. Set aside to cool. Once cool, place in a container in the fridge until cold.
2. Whisk together lemon juice, oil, vinegar and seasonings until combined. Set aside.
3. Chop all veggies and cheese and add to large bowl.
4. Add quinoa to veggies and pour dressing over. Toss until well combined. Adjust seasonings as desired.
~rls2007~
1 cup pre washed qunoa
2 cups chicken broth
2 cloves crushed garlic
2 tablespoons fresh squeezed lemon juice
2 tablespoons extra virgin olive oil
2 tablespoons red or white wine vinegar
3 cloves crushed garlic
1/2 teaspoon onion powder
salt and pepper to taste
1/2 cup diced zuchinni
1/2 cup diced summer squash
1/2 cup shredded carrots
1/2 cup diced cucumber
1/2 cup diced yellow bell pepper
1/4 cup diced red onion
1-2 cups halved grape tomatoes
1-2 cups halved fresh mozzarella balls or 1 cup diced provolone cheese
Directions:
1. Add quinoa, chicken broth and garlic to a pot and bring to a boil. Cover and simmer 10-15 minutes until liquid is absorbed and quinoa is fluffy. Set aside to cool. Once cool, place in a container in the fridge until cold.
2. Whisk together lemon juice, oil, vinegar and seasonings until combined. Set aside.
3. Chop all veggies and cheese and add to large bowl.
4. Add quinoa to veggies and pour dressing over. Toss until well combined. Adjust seasonings as desired.
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