Crockpot Chicken red skinned potatoes and chunky carrots

If you are looking for an easy and really delicious recipe this one will catch your eye.  With Simple ingredients and spices you can cook up a satisfying as well as healthy meal for your family.

Enjoy!

Crockpot chicken 

2 pounds of boneless chicken breasts

1 pound of small red potatoes (quartered)

1/2 pound carrots (trimmed and peeled) or 4 carrots cut up in large pieces

1/4 cup of olive oil

1/3 cup of freshly squeezed lemon juice(I used bottled lemon juice)

1 teaspoon of onion powder

2 teaspoons of minced garlic

1 teaspoon of salt

freshly cracked black pepper to taste

note: You can add other spices to this meal as in oregano or Italian spices but I felt it did not need anymore than I used in the above recipe.

I invited our daughter for lunch today and this is the meal I served.  She came over at noon and I put everything in my crockpot at 8 on the low setting and it was done by noon.  She liked it so much she took a copy of the recipe home with her.  She'll make it for sure.



Season chicken breasts slightly with salt and pepper and place chicken breasts on one side of crockpot, add quartered potatoes and carrots.

In a small bowl place olive oil, salt,  lemon juice, onion powder and minced garlic.

Pour over chicken, potatoes and carrots

Cook 4 hours high

8 hours low

6/15/16

Chicken Pita Salad

In keeping with a few days of new salad recipes this one was definitely a good choice.

I have discovered using pita bread!  Actually the only time I would use pita's were to make a pita pocket sandwich but now I use them much more as they compliment most salads and are easy to freeze and take out and heat in the oven or toast for a nice fresh taste.

The key to this salad is the dressing and herbs.  It was recommended that you use fresh herbs but I used dried because they were handy.  **They compliment the lemon and olive oil and I make the dressing a little ahead so that the herbs will have some time to enrich the lemon and oil with their flavor.

1 pound thinly sliced chicken breast, cut into small bite size pieces
1/2 tsp.salt
1/2 tsp. pepper
3 wheat pita breads, toasted
12 cherry tomatoes, halved
1 cucumber, peeled, sliced and seeded
2 scallions sliced
1 tsp.  mint (fresh is recommended but I used dried)
1 tsp. of cilantro( fresh is recommended but I used dried)
3 T lemon juice
2 tsp. olive oil
sprinkle of ground cumin

Sprinkle the chicken with salt and pepper.  Spray a non stick skillet with cooking oil and set on medium heat.  Add the chicken and cook, stirring until cooked thru and no longer pink.  Set aside in bowl.

Tear pitas into 1 inch pieces and add to bowl along with tomatoes, cucumbers, scallions, mint, cilantro(I used dried), lemon juice, oil, cumin and the remaining salt and pepper.  Toss to mix well.

Note: **I used dried mint and cilantro so before I tossed the salad I added the dried herbs with the oil and lemon juice and whisked it several times to allow the flavor to seep into the oil.

7/21/15

Turkey, Orange and Fennel Salad

Here's a Weight watchers recipe that caught my eye and since we're cutting down and not out this makes a great light meal or lunch. I substituted oven roasted deli turkey instead of pork that the recipe called for.

My first time using a fennel bulb.  I have eaten fennel roasted with other vegetables but not in a salad so this was a first that I was using it in my salad.  I would definitely use it again.

I was totally surprised of the light taste of the fennel.  I had thought it might be overwhelming and it was not and it added a delightful crunch too!

This recipe served hubby and I fine.  The only other thing I would have done and had planned on doing was toasting some pita pockets but I forgot! Enjoy!!



3/4 lb. thinly sliced deli turkey
8 pitted kalamata olives
1 small red onion sliced thin
2 oranges peeled and sectioned
1 small fennel bulb, trimmed and thinly sliced
1 bunch red leaf lettuce, torn in small pieces
1/2 tsp. salt
2 tsp. olive oil
2 T red wine vinegar
4 T orange juice

Whisk together vinegar, orange juice, salt, and oil and set aside

Combine the remaining ingredients in a large bowl.  Drizzle with dressing and gently toss to combine.

1/14/15

3/20/17

7/5/17

Asparagus Shrimp Salad

It's salad time!  This is another WW salad recipe that is a wonderful choice if you are cutting back on portions.  I served it with some baked pita bread and it was delicious! Bake pita's in aluminum foil at 325 for 10 minutes.  Perfect addition for those who need some carbs with their meal.

I added some red leaf lettuce to the mix to add some color.

1 lb. asparagus, trimmed
2 T lemon juice ( I tripled this amount) We like lots of dressing!
1 1/2 T olive oil(I tripled this amount)
1/2 tsp. salt
1/4 tsp. black pepper
1 lb. peeled and deveined cooked medium shrimp
1 cup halved cherry tomatoes
1/2 small red onion sliced thin
2 T fresh or  1 tsp. dried parsley
2 hard cooked eggs, sliced

Fill a large skillet with about an inch of water and bring to a boil over high heat.  Add asparagus and cook covered, until crisp tender about 5 minutes.  Drain and rinse under cool water.

Whisk lemon juice, oil, salt, pepper and parsley flakes in a small bowl and set aside.

Transfer the asparagus to a large bowl.  Add the shrimp, tomatoes, onion and parsley.  Drizzle with the dressing and toss to coat evenly.  Top with eggs

6/1/17

Low Fat Almond Cake (It was supposed to be)

Hi everyone:

I'm still in the low carb frame of mind but this recipe as good as it looked to me as soon as I saw artificial sweetener it made me not want to make it so I decided since I was so looking forward to something in the dessert area I adapted it to my liking.  That is with no artificial sweetener in mine and yes  I used real granulated sugar.

Below is exactly how the recipe was worded.  I will make notes on my changes.

This is the low fat, low carb recipe below:

Ingredients

• 5 eggs, separated
• 2 cups almond meal
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 1 teaspoon almond extract
• Zest and juice of one lemon
• Artificial sweetener equal to 1 and 1/4 cups sugar (zero carb preferred, such asliquid sucralose)

Preparation

Grease a springform pan or 10" round cake pan. Lining the bottom with parchment also helpful. Heat oven to 325 F.

1. Whisk egg yolks until light in color.

2. Beat the rest of the ingredients except egg white, ending with the almond meal. It will be very stiff at this point.

3. Beat egg whites until at a soft peak.

4. Combine one third of the egg whites with the rest of the mixture to loosen it up.

5. Fold the rest of the egg whites in, and put in greased pan.

6. Bake for about 30 minutes until toothpick comes out clean. Let cool completely in pan before removing.

If you wish, sprinkle powdered erythritol and chopped almonds onto the top of the cake.

***Note: The recipe called for 1 1/4 cups equivalent of artificial sweetener such as sucralose (sorry) no way but those of you who are diabetic you must do as the recipe calls for or like me cut back on the sugar.  I used one cup but feel 3/4 cup of regular sugar would be fine and if you aren't into real sweet try 1/2 cup I think it would be fine. 

You could also sprinkle some chopped almonds and powdered sugar for a light sugar topping.

***Note:  I used 5 egg yolks and 7 egg whites.  Also I used 1 cup regular sugar instead of artificial sweetener . My baking time at 325 degrees was 40 minutes or until toothpick inserted came out clean. Also the reason I added two more egg whites I was attempting to make it higher and a bit fluffier in texture.  

adapted from /torta-del-re-kings-cake-6/22/16

Easy Stove top Honey Garlic chicken

Hi everyone:

I'm on this "spring will be here in no time" and "I better start concentrating on losing a few pounds" frame of mind. 

You know me and I truly love to bake and cook.  I do love what I make and cook just about every day.. Plain and simple!

 I don't care for deli meat so sandwiches are not an option often unless it's healthy turkey.  I have a sensitive tummy so salads are made only on occasion. Yes I do make a lot of pasta!! and that does add the pounds I'm sorry to say.

I'm always making some sort of soup which doesn't always fill me up so I came up with this chicken chunk idea years ago.

The below recipe I do two ways using chicken.  These two recipes allow me to have protein on hand and store covered for a few days refrigerated.  I eat them cold for lunch with either some yogurt or fruit. You get protein which satisfies me and the taste is fabulous.  When I make these for dinner I serve with rice and a vegetable. Enjoy!

First recipe:

1 lb. boneless chicken breasts cut up in chunks
1 or 2 cloves minced garlic
Onion powder, salt, pepper and paprika to taste
1 cup chicken broth
1 tsp. honey
1/2 tsp. soy sauce

In a medium size deep skillet sauté garlic on low heat until fragrant  in a small amount of olive or vegetable oil.  Add chicken and cook until browned on both sides.  After the chicken is browned add chicken broth and seasonings and cook until it is no long pink inside. Add honey and soy sauce and cook slowly until liquid reduces to a sauce.  Remove from heat and serve immediately.

Broccoli or rice is delicious served along with it.

Second recipe:

l lb. or more chicken breasts cut up in chunks
olive oil
fresh minced or powdered garlic
salt, pepper and any other herbs you like to your taste(you can use a little dried Italian seasonings if you like.
chicken broth or water (watch amount)

In a skillet place olive oil.  When warm add fresh garlic.  As garlic starts to simmer add chicken and seasonings and cook on low heat until browned slightly.  Add slight amount of chicken broth or water and cook for a few minutes more or until no longer pink inside and has absorbed liquid. Do  not overcook chicken.

Note: on this recipe just enough chicken broth or water to allow chicken to simmer a few minutes.  Do not overcook. 

Allow to cool and refrigerate.  Great for snacking or adding to a salad cold or warm.  If refrigerated and you decide to warm heat only a few seconds.

I found out many years ago that when I make the chicken like this my kids like to snack on it too so I make extra. lol 

Healthy eating and snack friendly. 

2/8/18

Maple Coated Salmon

I don't care for fish of any kind. It can be given to me the day it was caught cleaned and filet but no thanks but to one very nice foodie I was willing to give it another try. This time it's salmon!

I keep trying so to like it. 

I don't have to love it but only to like it on occasion. That's what I keep telling myself. It's healthy, it's healthy, it's healthy and I like maple syrup occasionally on pancakes so it was worth a try.

It's good and hubby liked it but me eh! Thanks Linda. It's a start!


Salmon today for dinner.

1lb. Fresh salmon
1/2 cup maple syrup
1 clove minced garlic
2 T soy sauce
Pinch salt and pepper

In a small bowl place maple syrup, garlic and soy sauce. Also a pinch of salt and pepper. Whisk thoroughly and with a silicone brush make sure you give the salmon a good coat.  If there is any left pour over salmon. 

P.S. I place the salmon on a large piece of foil , tucked it slightly around edges and baked at 400 degrees for 20 to 25 minutes depending on oven temperature. I then unwrapped slightly and broiled another 3 minutes or so.

From my healthy kitchen to yours,

6/8/17
10/12/17

Low carb pork tenderloin

When in doubt make a pork tenderloin. There are usually sales on pork at several times during the year.  Picking up some during a sale is always a smart decision. You can always freeze them for another meal. My tenderloins always come in a package of two. I use one and freeze one for later. Prices vary but I get a pack of two for $12.00 to $15.00.  It's really great when there is a buy one get one sale!  Look for them. I know Florida 's Publix and Pittsburgh's Giant Eagle have those type specials occasionally.

Now for the simple recipe.  Whether you like lightly seasoned or heavy seasonings this is easily adapted to you liking.

Rule of thumb 1 tsp. Salt per lb. of meat 

If you are making this for the first time and you are conservative while cooking to give the pork a great flavor you must use enough of each ingredient.  Here is approximately the amounts I use.

1# or more pork tenderloin

1 tablespoon salt(I like a little more salt in this recipe)

2 tablespoons pepper

2 tablespoons dried dill

2 tablespoons oil to use for searing the pork

1 to 2 cloves garlic Minced or whole

On a large plate or wax paper place all seasonings except garlic. Stir with fork to mix. Make small slits in pork and place garlic in several of the slits. Roll pork tenderloin in seasonings making sure the spices cover it.

Giving the spices some time to seep into the pork I season mine the night before if possible and either store in zip lock bag or wrap in plastic wrap and refrigerate until ready to cook.

Today I decided it was going to be a crockpot dish so I placed my seasoned tenderloin in a pan with a little olive oil and seared it in both sides.  After it was seared nicely I placed it in my crockpot with 1/2 cup water and cooked it on low for 4 hours.  Allow it to rest for 10 minutes and slice in 1/2 inch slices.  Save drippings and spoon over pork. Note:  You can also make this on top of the stove.  Add oil and sear on all sides. Add about 1/2 cup water, cover and cook until it is no longer pink. *** Depending on weight a one pound tenderloin will cook in about 1 hour in my cast iron pot. After an hour I usually slice it and place it in the drippings to cook for a few minutes more.

Serve with fresh green beans and natural applesauce or vegetable of choice. Enjoy! Low carb meal.

NOTE; you can roast the pork in the oven too.  Follow same recipe but after searing cover for 1/2 hour and remove covering and cook an additional 1/2 hour or more.

From my kitchen to yours,

6/22/16

Crockpot Spicy pork with veggies

Sharing a few memories and recipes for a healthy lifestyle.


We are still not in our condo and as the days pass I appreciate my home more and more each day.  The inconvenience is plenty.  I only have a few kitchen items and only one knife.  Thank goodness I bought 4 of my knives with me from home.  I need to dice, slice and chop and mine are my only option.  My crockpot was the best item that I did remember to take with me.  I used it a lot last year and it appears I'll be using it more this year. 

For some who bakes and cooks this is a nightmare...I am happy we are ok first but going out to eat everyday is not an option for obvious reasons so I must make do and it should show me and you that it can be done.

I don't intend on going out and buying all the gadgets I would love to have but keep foremost in my mind that I'll be back in my kitchen one of these days.  I know we'll be here at least 22 days. Yikes so please keep stopping by and give me some encouragement to keep this blog going.  It has been a savior for me.

  Hugs, M.j.

1 -10oz Rotel brand original tomatoes with diced and green chilles

6 small potatoes cut in half skin on

Several baby carrots

1 medium onion sliced 

1 lb pork cubed

Pinch or two of Italian seasoning

Optional:  Add some freshly cooked broccoli or spinach at the very end.


Place cut pork in crockpot.  Add sliced onions, carrots and potatoes. Add Rotel original tomatoes plus 1/2 cup water. Cover.  Set on low and cook 5 to 6 hours or until veggies are tender.

Serve with a slice of fresh bread or pita bread.  Scooping the juice and tomatoes and using a fork for carrots, pork and potatoes. Yummy!

Sides salads welcome!

From my kitchen to yours,

1/26/15

Summer's here and so are easy meals

Happy and a Blessed Sunday to all.

I attempted to post an idea I had today about food. What else right? Well somehow it was deleted so here goes again.

This coming week I am going to try very hard to do a low carb , low cost meal week. uggh but I know I can do it. I do love carbs and I will be using all types of beef (ground, stew, stir fry etc.), pork tenderloin (I have one) chops, chicken(both boneless and bone in) and plenty of veggies and herbs and spices as in tomatoes, spinach, lettuce(two varieties), onions, sweet and red, variegated peppers, carrots and others that I either have frozen or will pick up later at the market/grocery store during the week. I will use rice in moderation but no potatoes or pasta.

I am thinking this is a good week to try this since it's the beginning of summer and veggies and fruit should be plentiful. I will watch prices and buy in moderation but try to get a variety. We'll see how I do. Check back during the week to see the meals. I'm not making promises but I will be working hard to create something filling and tasty. Carbs are a big weakness for me because they fill me. I don't know about desserts yet but that too will be a work in progress.

What makes me do this. I want to spend a little less time in my kitchen (yes I said that) and get out to enjoy nature and maybe explore some new hobby. We'll see. Make sure you keep checking in I'm sure to post these meals most days as you can't keep me away from sharing good, healthy and yummy recipes.

Smiles and love always, 

Make 2016 your year! Getting back on track

Good Morning! I had this beautiful inspirational message to post to you this a.m. I spend twenty minutes writing it and either my computer or Facebook decided to delete it all so I'm going to start it again. I'll start it by saying this year I am focusing on me! I could make a hundred excuses of why I shouldn't but I am not going to do that!

My mind is set this year on me. Me in the way of getting back on track with my weight. I know I can do it because I lost 35 lbs. 10 years ago and kept it off. I have gained some back uggh! I could blame medication, stress, eating out but basically it was once again some bad food choices and over eating......

Today I am going to do what I did 10 years ago. I was working so when I got a break(15 mi. or so)  I would pack cottage cheese and fruit to eat. (or something as an apple or applesauce in a  small container). Not a lot but enough for a small snack. When lunch came I ate light but filling things, (usually a half sandwich, fruit or yogurt. Lots of protein! Same in the afternoon small snack(granola bar or protein bar) for example.

Once or twice a week I would cook on top of the stove boneless chicken breasts with a little olive oil and garlic, salt and pepper. I'd Cut the chicken in cubes and refrigerate. I'd either pick at the chicken in between if I got a craving or use the chicken on salads. I'd change up the salad and always add more veggies.
 I'd use olive oil and vinegar to top the salad but would change off with other low in calorie dressings.You can easily make your own dressings with orange juice and olive oil.  Whisking juice with olive oil changes up the flavor and add strawberries, blueberries or any fruit that will spice up a salad.

Also for a snack I ate animal crackers. I really do like them.:) They are a great crunchy snacking treat. I'd package the animal crackers in little snack bags and eat around 16. I think that was a portion and the calories were low around 110 calories.

I felt really in control when I did portion my meals. I admit the last few years I have not been doing good portion control and snacking a lot between meals. I also love candy. Just about any candy I like so I am going to definitely try very hard to limit myself with that. Instead of big bags of candy I will do as I did then and on the way out of the grocery store buy 1 Hershey chocolate bar or some other candy bar or bag of chips if I want a treat..

I know lots of you have children and grandchildren so sweets and treats are around and that is so tempting but remember they also don't need a lot. I used to use the excuse I am buying them for the kids but found that I was the real KID who was eating them.

If you find this helpful I would like to hear from you. We CAN do this together....It'll be a great inspiration to me to hear how you are doing and maybe others. . Health is the main reason for my desire to get back on track but I won't lie so I have to say I want my clothes to look better without bulges.

 My both parents became diabetics when the were adults so I don't want to follow that pattern.

I am starting to re-post some healthier choices in recipes this  week and I plan on checking out some newer recipes along the way. Until then I will re-post some that I have and share with you.

Please feel free to share any or all with your friends. We are in this together. Weight is a number but our MIND controls everything so THINK POSITIVE AND LET'S START THE thinking2016 as getting healthier and looking better.  It's a  NEW YEAR WITH THE RIGHT ATTITUDE. 

 Love and Stuff (your Rosebud friend) That may sound familiar to some of you . I use that word to signify my healthy food dishes that I share. Please share this with anyone you think might like to join us for the New Year.

xo M.J.

1/2/14

repost 3/1/2016

Cranberry Pork Tenderloin

For those who like pork and using a crockpot this is a recipe you will enjoy.  I was a bit hesitant because of the seasoning cloves but found that just a pinch did not hurt but enhanced the flavor. Thickening the sauce and drizzling it over the pork made this simple dish a bit of elegance.  I would definitely make this for guests.  Impressive and it takes little prep to put this meal on your table.

Little effort to make a very delicious as well as healthy meal.

Approx. 2 to 3 lb. pork tenderloin or pork roast
1 T cooking oil
salt and pepper
1- 16 oz. whole cranberry sauce
1/2 cup water
1/4 cup sugar
1 tsp. dry mustard
2 T cornstarch
1/2 tsp. cloves(I used a pinch)
2 T. cold water

Brown pork in a skillet with 1 T oil ..

I used a pork tenderloin but any pork roast will work

Pour ingredients over pork

Place pork in a slow cooker/crockpot; sprinkle with salt and pepper.  In a medium bowl stir together, cranberry sauce, water, sugar,cloves and mustard.  Pour over roast.  Cover and cook on low setting for 6 to 7 hours or high 3 to 3 1/2 hours.

Transfer pork to platter, cover to keep warm. Skim any fat off juices.  Measure 2 cups juice to saucepan.  In a small bowl combine cornstarch and cold water add to saucepan.  Stir until thickened and bubbly.  Cook and stir a minute more.

Serve sauce with roast and a vegetable and starch of choice. I used rice pilaf.