Greek Inspired Slow Cooker Chicken

I have made this chicken several times and it never lets me down! The flavor is out of this world--and the chicken turns out very tender. The original recipe says to use a whole chicken, but I use 3 or 4 boneless, skinless chicken breasts or thighs (thighs are particularly rich in flavor). My favorite way to eat it is with wild rice, prepared simply with a little butter and salt. We've also had it with Crash Hot Potatoes. One of my favorite things about this recipe is that there are always enough leftovers for me to use on my salads for several days of lunches. This chicken, along with red onion and feta cheese, and a little of the reserved cooking liquid as a dressing, makes a salad like no other!

Greek Inspired Slow Cooker Chicken

Total Time: 5 Hours

Ingredients:
1 Lemon, Juiced
4 Garlic Cloves, Minced
1/4 Cup Olive Oil
1/2 Cup White Wine
1/4 Cup Chicken Broth
1 tsp Dill
1 tsp Rosemary
1 Tbsp Balsamic Vinegar
1/4 tsp Pepper
1/2 tsp Salt
1 Whole Chicken, Broken into it's Respective Pieces

Directions:

Add all the ingredients with the exception of the chicken to the marinade.

Mix up well.

Add in the chicken and coat all the pieces completely.

Cook on low for 6 to 8 hours or on high for 4 to 6 hours.

Serve over noodles with sauce from the slow cooker spooned over the noodles and a little feta and olives for good measure.

Black Bean and Chicken Wraps

This was a nice change from our typical Mexican burritos or wraps. The recipe makes a lot of bean spread, but the leftovers are great with chips and salsa (or freeze the leftover spread for the next time you make the wraps). What I really found cool is that I didn't have to add any shredded cheese (our family's downfall) and everyone still loved the wraps. (Note: I made the fajita chicken using the awesome fajita seasoning in this recipe, poured over and rubbed into three chicken breasts, cooked in the crockpot on low for a few hours.)


Black Bean and Chicken Wrap
from averyhappymama

1/2 c minced onion
1/4 c green onions
1 tsp coriander
1 tsp cumin
1/4 c chopped cilantro
15 oz black beans
1/2 c water
1 tbls lime juice
1 chopped chipotle chile pepper
1/4 tsp salt
 flour tortillas
3 oz fajita seasoned and cooked chicken
1 c mixed greens (I used romaine and spinach)
chopped fresh cilantro
Salsa

Saute onions, coriander, and cumin in vegetable oil until tender. Remove from heat and stir in cilantro. Transfer to a blender, adding the black beans, water, lime juice, pepper, and salt. Process until smooth.

Spread the black bean mixture on the tortilla and top with remaining ingredients. Roll, and enjoy. Or wrap and save for work or school. I served it with a salad & strawberries.

Toilet Paper Tube Snowflakes (or flowers!)

This is a seriously simple way to use up some toilet paper tubes and add some pretty decorations to windows and door handles during the winter! During the spring and summer you could paint them all kinds of bright colors to make flowers. Skip the glitter step if you are not fond of stray glitter all over the place. ;)

Low Fat Alfredo Sauce

Unfortunately the Hubby doesn't really like Alfredo sauce. The kids do, and I think it's insanely decadent. Here's a version that is somewhat healthier but still incredibly tasty...hubby will just have to deal with my occasional Alfredo craving!

Lowfat Alfredo Sauce
(found on babycenter and don't remember op. If you are, comment so I can give you credit!)

1 c. skim milk
1 T. butter
6 wedges laughing cow cheese
1 T. grated parmesan (I grated some from a hunk of parmesan, but I'm not opposed to using the green can)
1/2 t. garlic powder

• In a medium-sized saucepan, combine all ingredients until everything is melted and sauce is velvety smooth, about 20 min
• Serve immediately.
• 81 cal, 4 gr fat, 0 fiber
• Serves 4

Honey-Mustard Turkey Cutlets & Potatoes

I copied this recipe directly from the Eating Well website after I had found it in one of their cookbooks (Eating Well's website and their dozens of cookbooks are some of my favorite sources for good recipes right now) and after I had made it 3 times. This is a recipe that I will be making often. The flavor of the sauce is astounding! Just enough spice, but not too much...the taste makes my mouth sing! I love recipes that everyone in the family will eat, and this is one of those.

I haven't tried it yet, but I'd like to make this recipe and substitute these chickpea cutlets. I think those would go perfectly with the curry/spicy flavor, and it would give me another meatless meal for the family (all sworn 'meatatarians' who go along with my semi-vegetarian ways as long as the food tastes great ;) ).

Honey-Mustard Turkey Cutlets & Potatoes

http://www.eatingwell.com/recipes/honey_mustard_turkey_cutlets_potatoes.html

From EatingWell:  May/June 2008

Potatoes, leeks and turkey burst with intense flavor when roasted with honey, mustard and curry. Serve with: Steamed snow peas and carrots and a glass of white wine.

4 servings | Active Time: 25 minutes | Total Time: 40 minutes

Ingredients

• 3 medium leeks, white and light green parts only, thinly sliced
• 1 pound Yukon Gold potatoes, thinly sliced
• 2 tablespoons canola oil, divided
• 1/2 teaspoon freshly ground pepper, divided
• 1/4 teaspoon salt, divided
• 3 tablespoons honey
• 3 tablespoons Dijon mustard
• 1 1/2 teaspoons curry powder
• 1 pound turkey cutlets

Preparation

1. Preheat oven to 450°F. Coat a rimmed baking sheet with cooking spray.
2. Place sliced leeks in a colander; rinse and drain well. Toss the leeks, potatoes, 1 tablespoon oil, 1/4 teaspoon pepper and 1/8 teaspoon salt on the prepared baking sheet. Bake for 15 minutes, stirring once.
3. Meanwhile, whisk the remaining 1 tablespoon oil, honey, mustard and curry powder in a small bowl until smooth. Sprinkle both sides of cutlets with the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt.
4. Reduce heat to 400°F. Toss the leeks and potatoes with 2 tablespoons of the honey-mustard sauce. Place the cutlets on top of the vegetables and spread the remaining sauce over the cutlets. Return to the oven and bake until the turkey is cooked through and the potatoes are tender, 12 to 15 minutes more.

Nutrition

Per serving : 359 Calories; 8 g Fat; 1 g Sat; 4 g Mono; 45 mg Cholesterol; 43 g Carbohydrates; 31 g Protein; 3 g Fiber; 551 mg Sodium; 615 mg Potassium

3 Carbohydrate Serving

Exchanges: 2 starch, 2 vegetable, 4 lean meat

Hearty Lentil Stew

I have a love-hate relationship with lentils. I want to love them all the time, but some recipes that include them are just unbearable. My digestive system definitely hates lentils (oh boy)--a little bean-o, however, goes a long way in that department! 

I've been spoiled since my discovery of red lentils, which have a milder, less...'lentil-y' taste (this soup is the bomb). But I don't want to give up on humble old brown lentils. They are so inexpensive and good for you, and can really be made in so many different ways. For me, lentils are delicious when they are put with the right ingredients, and this recipe was a huge success at making the lentils shine. A little shredded sharp cheddar cheese on top makes the stew even more delicious. It's amazingly filling, and super healthy. Just don't forget to take a bean-o or two if your guts hate lentils like my guts do. ;)

Hearty Lentil Stew 

1 T. olive oil

4 celery stalks, finely chopped

1 small onion, chopped

2 garlic cloves, minced

3 1/2 cups cooked brown lentils

1 c. canned crushed tomatoes

3 c. low sodium V-8 juice

1 (1/2 lb) bunch kale, tough stems removed and leaves roughly chopped

salt, freshly ground black pepper

First cook your lentils and set them aside. You can use two 15 oz cans of lentils, drained and rinsed, if you prefer. If using dried, 1 1/3 c. dried will make about 3.5 c. cooked. Here's a handy site to help with conversions like that.

Heat oil in a large saucepan over medium-high heat. Add celery, onion, and garlic; cook 5 minutes, stirring occasionally (do not brown).

Add lentils, tomatoes, juice, and kale; stir to combine and bring to a simmer. Reduce heat to low, cover, and cook 15 to 20 minutes. Season to taste with salt and pepper.

Easy White Chicken Chili

This is my current favorite chicken chili. The lime and cilantro add the perfect tang, while the hominy makes each bite chewy and fulfilling. And to think, for the longest time I thought I hated hominy! This stuff is amazing! Crushed tortilla chips and sharp cheddar cheese on top of the soup gives it an extra bang, but I think it's delicious with no toppings. YUMMY yum!

Easy White Chicken Chili

1 T. canola oil

1 medium onion, chopped

1 (16 oz) can golden hominy, drained

1 (16 oz) can great northern beans, rinsed and drained

1 (14 oz) can low-sodium chicken broth 

1 1/2 c. diced cooked chicken breast

1/4 c. lime juice

2 T. chopped cilantro

1/4 t. cumin

1/4 t. ground black pepper

shredded cheese, crumbled tortilla chips

Heat oil in a large saucepan over medium heat; add onion and cook for 3 minutes. Stir in hominy, beans, broth, chicken, lime juice, cilantro, cumin and pepper. Increase heat, cover and bring to a boil, stirring occasionally. Top with cheese and serve with salsa, chips and more cilantro, if desired.