Being a wife, full-time mom, and student, and taking care of the house can turn into a busy day. I always want to make sure my husband has warm food by the time he arrives home. Now that I have a lot on my plate, sometimes I don’t have time to spend endless hours in the kitchen in order to make him a delicious meal. This is where my slow cooker/ “life savor” comes along. I have been following a paleo blog and on a journey to losing weight. One recipe that caught my eye was chicken enchilada soup. When I made it this morning, it was simple and time-consuming. By the time I came home from school, there was an amazing aroma that was coming from my kitchen, so I had to make sure it tasted good (;
Also, I did not add 2 lbs of chicken, but instead just added four chicken breasts and also added half of a can of kidney beans. Let me know how you like it (:
- 2lbs chicken breasts
- 1 yellow onion, chopped
- 1 green bell pepper, chopped
- 1 (4oz) can of chopped jalapenos
- 1 (4oz) can of chopped green chiles
- 2 tablespoons coconut oil
- 1 (14oz) can of diced tomatoes
- 1 (7 oz) can tomato sauce
- 3 garlic cloves, minced
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 2 teaspoons dried oregano
- salt and pepper, to taste
- bundle of cilantro, to garnish
- avocado, to garnish
- Pull out your handy dandy crockpot.
- Add your chicken breasts.
- Then add the rest of the ingredients on top, in any order.
- Put on low for 8-10 hours or high for 6-8.
- After it’s done cooking, use tongs to pick at the chicken to shred it in with all the ingredients.
- Top with cilantro and some avocado.
- Eat up!!
Who would have ever thought to bake with zucchini? I was introduced to paleo brownies from my friend Faith and it was DELICIOUS! I told my husband about it and he was a bit iffy about dessert made with vegetables. I had to prove him wrong. He was surprised with how “fudgy” and moist the brownies were. The Paleo recipe is not only sweet, but healthy due to no refined ingredients and no grains or gluten. If I’m ever craving brownies in the future, I will definitely make this recipe.
- 1 cup almond butter
- 1 1/2 cup grated zucchini
- 1/3 cup raw honey
- 1 egg
- 1 tsp vanilla
- 1 tsp baking soda
- i tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp allspice
- 1 cup dark chocolate chunks
1. Preheat oven to 350.
2. Combine all ingredients in a large bowl.
3. Pour into a greased 9×9 baking pan.
4. Bake 25-30 minutes or until a toothpick comes out clean.
This actually makes 16 nice sized brownies.
I picked a few zucchini this morning, so this was a great way to use it.
I was skeptical that this would bake firm enough without any almond flour, but it turned out great. Really moist.
recipe from http://fastpaleo.com/recipe/zucchini-brownies/
Asparagus stuffed chicken is a family favorite. I usually make it once a week because it is that good! Just last week, I started putting cream cheese in the chicken because I didn’t have mozzarella. Turns out my husband likes that a lot better and he’s not a big fan of cream cheese. Weird right? For those who think cream cheese won’t work for you, leave it out. In fact, you can put whatever cheese you have that’s in your fridge. I took a picture of a shredded cheese as an example, but I didn’t put that in the chicken.
You can season the chicken however you like. I go with the regular salt & pepper. I mix garlic salt powder, crushed red peppers, and basil in the cream cheese.
Be sure to pound the chicken thin and even with a meat mallet. That way it’ll cook evenly and you will be able to easily roll the chicken around the asparagus.
I roll the chicken and place it seam side down onto a baking dish. I mix parmesan cheese, panko bread, and italian bread crumbs together and sprinkle it on top of the chicken. I’ve done this recipe so much that I don’t measure anymore. That’s how you now I’m starting to get comfortable around the kitchen 😉 For those who wants the exact measurement, I posted the ingredients and recipe from http://allrecipes.com/recipe/asparagus-and-mozzarella-stuffed-chicken-breasts/ enjoy 🙂
2 large skinless, boneless chicken breast
salt and black pepper to taste
8 asparagus spears, trimmed – divided
1/2 cup shredded mozzarella cheese,
1/4 cup Italian seasoned bread crumbs
||Preheat an oven to 375 degrees F (190 degrees C). Grease an 8×8-inch baking dish.
||Place each chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to an even thickness of about 1/4 inch. Sprinkle each side with salt and pepper.
||Place 4 spears of asparagus down the center of a chicken breast, and spread about 1/4 cup of mozzarella cheese over the asparagus. Repeat with the other chicken breast, and roll the chicken around the asparagus and cheese to make a tidy, compact roll. Place the rolls seam sides down in the prepared baking dish, and sprinkle each with about 2 tablespoons of bread crumbs.
||Bake in the preheated oven until the juices run clear when pricked with a fork, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
I am absolutely ADDICTED to watching $10 dollar meal from Melissa d’Arabian. As a new mom, I’m always looking on ways to save money and watching this show has helped soo much with keeping our meals on a budget. On one episode, she made banana bread and was craving them for the longest time! Here’s a tip, don’t throw away your bananas if its getting too riped or turning brown. All you have to do is bake or freeze them. Why waste your money? Baking from scratch is such a cheap way to make dessert for your family and you’ll be surprise how much stuff you can make with the food in your pantry. Back to the banana bread… This recipe was delicious! Even with my husband being sick, he said it was the best banana bread he ever had! The recipe said to add chocolate chip cookies, but I decided to skip on that and just add 1/4 cup of walnuts. YOU WILL NOT BE DISAPPOINTED! Plus, if you have some left, just eat them for breakfast. I know that’s what I’m going to do tomorrow 😉
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
3 eggs, slightly beaten
Juice of 1/2 orange (about 3 tablespoons)
1 cup sugar
1/2 cup unsalted butter (1 stick), plus extra for greasing the pan, at room temperature
3 ripe bananas, mashed
3 tablespoons mini chocolate chips
2 tablespoons confectioners’ sugar, for dusting
Special equipment: 1 1/2-quart glass loaf pan
Preheat the oven to 350 degrees F.
Sift together the flour, baking soda and salt in a medium bowl. Mix together the vanilla, eggs and orange juice in a measuring cup or small bowl. Cream the sugar and butter in a medium bowl until pale yellow and fluffy, about 5 minutes. Add in the egg mixture and beat until creamy. Mix in the bananas until smooth. Pour the flour in 2 batches into the batter and mix on low speed until incorporated. Stir in the chocolate chips with a wooden spoon. Pour into a greased loaf pan and bake 1 hour, covering lightly with foil if the top gets too brown. Cool, remove from the pan and slice. Serve dusted with the confectioners’ sugar
Read more at: http://www.foodnetwork.com/recipes/melissa-darabian/moms-banana-bread-with-chocolate-chips-recipe/index.html?oc=linkback
Whenever I was sick, my mom used to make me Filipino soup in order to feel better. Late last night, my husband wasn’t feeling well and got worse today. He’s a corpsman and deal with a lot of sick people at the clinic. A few of the Marines had the same thing and his boss sent him home. As usual, he always request chicken sopas, which is soup with shredded or diced chicken and pasta shells. You can also make it with ground pork. I made it with italian sausage before and it tasted like the soup from Olive Garden. I got this recipe from http://panlasangpinoy.com/2010/06/23/chicken-sopas-soup-recipe/. I’m still a fairly new cook and still need to measure my food. I also made a couple of changes in my soup, instead of 2 c ups of shells, I added only one. For a little bit more flavor, I added a small drop of fish sauce.
- 3 tablespoons butter
- 1 medium sized onion, diced
- 1 lb boneless skinless chicken breast, diced
- 32 ounces chicken broth (about 4 cups)
- 2 cups elbow macaroni or shells
- 3/4 cup celery stalk, chopped
- 3/4 cup carrots, diced
- 3/4 cup cabbage; shredded
- 3/4 cup fresh or evaporated milk
- 1 cup water
- Salt and ground black pepper to taste
- Heat a cooking pot and put-in the butter. Allow the butter to melt.
- Add onions and cook until the texture becomes soft.
- Put-in the boneless chicken breasts and cook for 3 to 5 minutes.
- Sprinkle some salt and ground black pepper and stir.
- Add chicken broth and bring to a boil.
- Pour-in water and milk and wait to re-boil. Simmer for 15 to 20 minutes.
- Add the elbow macaroni and cook for 8 minutes while stirring once in a while.
- Put-in the carrots and celery and simmer for 3 minutes.
- Add the cabbage and cook for 2 minutes more.
- Turn-off the heat and transfer to a serving plate.
- Serve hot. Share and enjoy!
I love Thai food!!!! Unfortunately, I live 45 min to the closest Thai restauraunt and having a newborn baby it’s a hassle just to make the trip over there. You also have to think about gas and by having one set of income you cant throw money around. I’m sure everyone knows about that. Another great thing about making Asian food at home is you know EXACTLY what goes in your food.
You can buy the curry powder at an Asian store or look in the Asian aisle at your nearest grocery store. The curry was a big hit at home; however, I baked it in the oven and a lot of the sauce dried up. Next time I will just cook it on my large frying pan. If you do decided to bake it, just add a little bit of water afterwards for more sauce. If you like yellow curry, you can also add pineapples.
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour, 20 minutes
Yield: SERVES 4+
- 1 lb chicken breast or thigh, chopped into small chunks, OR whole chicken pieces
- 2-3 potatoes, chopped into chunks
- optional: 1-2 medium tomatoes, chopped into chunks
- 1/4 cup fresh coriander for garnish
- 2 Tbsp. Thai curry powder , OR 3 Tbsp. Madras curry powder or regular curry powder
- 1 bay leaf
- optional: 1 cinnamon stick
- 1/2 to 1 tsp. chili flakes or cayenne pepper, to taste
- 2 shallots OR 1/2 cup purple onion, diced
- 4-5 cloves garlic, minced
- 1 thumb-size piece galangal OR ginger, grated
- 1/2 cup chicken stock or broth
- 1+1/2 Tbsp. ketchup OR sweet tomato puree
- 1 can thick coconut milk
- 2-3 Tbsp. fish sauce
- optional: 1/2 tsp. sugar
- 2-3 Tbsp. vegetable oil for stir-frying
- 1-2 whole kaffir lime leaves OR 1 bay leaf
- Preheat oven to 350 degrees (if using oven method).
- Place a wok or large frying pan over medium-high heat. Add the curry powder, bay leaf, cinnamon stick (if using) and chili/cayenne. “Dry fry” these spices 1-2 minutes, until they are lightly toasted and fragrant.
- Add 2 Tbsp. oil, plus the shallots, garlic, and galangal or ginger. Also add a few Tbsp. of the chicken stock – enough to keep ingredient frying nicely. Stir-fry 1 minute.
- Add the chicken and potatoes, stir-frying 1 minute to coat with the spices.
- Add remaining stock plus ketchup/tomato puree, stirring well to combine. Finally, add the coconut milk, fish sauce, sugar, cinnamon stick and lime leaves or bay leaf.
- Bring to a boil, then cover and reduce to simmer for 30 minutes until cooked. OR transfer curry to a large covered casserole dish and bake 1 hour at 350 degrees. Add tomatoes during the last 10 to 15 minutes of cooking (not before, or they will keep potatoes from becoming tender).
- When chicken is cooked and tender, taste-test the curry for saltiness and flavor, adding more fish sauce as needed until desired flavor/salt level is achieved. Also add more cayenne, chili sauce, or fresh-cut chilies if you prefer it spicier. If too spicy, add more coconut milk or a little plain yogurt. Add a little more sugar if it’s too sour for your taste.
- Sprinkle over the fresh coriander, serve with plenty of Thai jasmine rice, and ENJOY!
I made this tonight and it was absolutely delicious! My hubby and I ate the entire thing with a glass of wine while watching New Girl.
2 tablespoons vegetable oil
2 tablespoons butter
1/2 cup popcorn kernels (unpopped)
3 tablespoons sugar
1 teaspoon fine salt
1 teaspoon ground cinnamon
1/2 teaspoon cayenne
Have a hot pad or kitchen towel and a paper grocery bag or large baking sheet handy. Heat the vegetable oil in a large heavy-bottomed Dutch oven or pan over medium heat. Place a couple of kernels of popcorn in the pan. When the kernels pop, proceed to the next step.
Once the oil is hot enough, add the butter and stir quickly into the oil to prevent burning. Immediately add the popcorn and stir (the butter may not be completely melted). Add the sugar right away and stir again. Cover the pan, and start shaking it gently back and forth on the burner, using a hot pad or kitchen towel to protect your hands. Keep shaking as the popcorn pops.
Once you start hearing 1 or 2 seconds of quiet between the pops, turn the heat off immediately. This means the popcorn is mostly popped. (Be careful not to overcook, as the popcorn can easily burn.) Pour the popcorn into the paper bag or onto the baking sheet and sprinkle with salt, cinnamon, and cayenne. Allow to cool a few minutes before placing in a bowl. (Careful, the hot sugar makes the popcorn extremely hot!)
Read more at: http://www.foodnetwork.com/recipes/melissa-darabian/spiced-kettle-corn-recipe/index.html?oc=linkback