Saturday, April 28, 2012

Crockpot Peanut Thai Chicken Lettuce Wraps

¼ cup of natural peanut butter
2 cloves of minced garlic
2 tsp of grated ginger
2 tbsp of soy sauce
1 tsp of sesame oil
½ tsp of Sriracha
¼ cup of chicken broth
4 frozen boneless, skinless chicken breasts
1 sweet pepper sliced thin
2 green onions sliced
12-15 whole leaves of lettuce

Nutrition Facts
Servings: 4
Amount per serving 
Calories283
% Daily Value*
Total Fat 11.3g15%
Saturated Fat 1.7g9%
Cholesterol 65mg22%
Sodium 594mg26%
Total Carbohydrate 13.3g5%
Dietary Fiber 1.8g6%
Total Sugars 3.2g 
Protein 34.4g 
Vitamin D 0mcg0%
Calcium 11mg1%
Iron 3mg18%
Potassium 533mg11%


1.     Mix peanut butter, garlic, ginger, soy sauces, sesame oil, Sriracha and broth.

2.    Place frozen chick breast in bottom of Crockpot and pour peanut sauce over breasts

3.    Cook on low for 6-8 hours or high for 3-4 hours

4.    Shred chicken and add back about ¼ cup of the peanut sauce.

5.    Serve on lettuce with green onions and peppers (or any other Thai fixings)

Friday, April 27, 2012

Crockpot Stew Beef Stroganoff

2 lbs of stew beef
¼ tsp of paprika
2 tsp of garlic powder
1 tbsp of flour
1 tbsp of oil
½ sweet onion sliced
1 and ½ cups of broth (we use Harvest Sun’s Herbed Bouillon)
4oz of cream cheese

1.     Mix flour with garlic powder and paprika. 

2.    Preheat oil in large pan on medium-high.

3.    Toss beef in flour mixture and brown in hot pan on all sizes.

4.    Place sliced onions on the bottom of the Crockpot

5.    Put browned beef in Crockpot with broth.

6.    Cook on low for 8-10 hours or on high for 4-6 hours.

7.    ½ an hour before serving stir in cream cheese

8.    Serve on egg noodles or rice with your favorite veggies.

Nutrition Facts
Servings: 6
Amount per serving 
Calories326
% Daily Value*
Total Fat 18.1g23%
Saturated Fat 4.5g22%
Cholesterol 21mg7%
Sodium 249mg11%
Total Carbohydrate 4.5g2%
Dietary Fiber 0.4g1%
Total Sugars 1.8g 
Protein 35.4g 
Vitamin D 0mcg0%
Calcium 25mg2%
Iron 0mg2%
Potassium 73mg2%

Tuesday, April 24, 2012

Creamy Crockpot Ranch Chicken

(Adaptation to Crockpot Ranch Chicken)

8-12 boneless, skinless chicken thighs or a pound of browned ground chicken
RanchSeasoning
1/3-1/2 of water
1 can of evaporated milk
4 oz of cream cheese


1.     Place chicken thighs or ground chicken in Crockpot

2.    Sprinkle chicken with ranch seasoning

3.    Pour water into Crockpot

4.    Cook on low for 6-8 hours or on high for 3-4 hours

5.    1 hour before serving stir in cream cheese and evaporated milk

6.    Serve on rice or pasta with your favorite vegetable.

Nutrition Facts
Servings: 6
Amount per serving 
Calories325
% Daily Value*
Total Fat 17.2g22%
Saturated Fat 8.3g42%
Cholesterol 165mg55%
Sodium 435mg19%
Total Carbohydrate 6.7g2%
Dietary Fiber 0g0%
Total Sugars 6.2g 
Protein 35g 
Vitamin D 0mcg0%
Calcium 203mg16%
Iron 2mg10%
Potassium 209mg4%

Sunday, April 22, 2012

Bulgur Salad

Rice Cooker Bulgur

1 rice cooker cup of medium bulgur
Water or broth up to 1 cup marker in rice cooker


Salad

1 cup of cucumber chopped
1 sweet pepper chopped
1 cup of cherry tomatoes chopped
Apple Dijon Vinaigrette Dressing

Optional

2 tsp of mixed fresh herbs fine chop (eg: Mint, chives, parsley)



1.     Cook bulgur in rice cooker with water and let cool. (bulgur takes about 20-30 minutes to cook)

2.    Mix cooled bulgur with cucumbers, peppers, tomatoes and dressing.

3.    Refrigerate for 2 hours before serving.

4.    Sprinkle with optional herbs.

Apple Dijon Vinaigrette Dressing

1 garlic clove finely chopped
1 tbsp of apple cider vinegar
2 tbsp of apple juice
1/2 tsp of dijon mustard
2 tbsp of olive oil
Salt and pepper to taste.

1.  Whisk together all ingredients for dressing

Nutrition Facts
Servings: 4
Amount per serving 
Calories120
% Daily Value*
Total Fat 7.2g9%
Saturated Fat 1.1g5%
Cholesterol 0mg0%
Sodium 30mg1%
Total Carbohydrate 14.1g5%
Dietary Fiber 0.3g1%
Total Sugars 12g 
Protein 0.1g 
Vitamin D 0mcg0%
Calcium 11mg1%
Iron 0mg1%
Potassium 129mg3%

Saturday, April 21, 2012

Curried Potato Pancakes

3 cups of grated potato or sweet potato
1-2 tbsp of curry paste (we use Patak’s Mild Curry Paste)
1 tsp of salt
1 egg
¼ cup of flour
2-3 tbsp of oil


1.     Squeeze liquid out of potatoes

2.    Heat 2 tbsp of oil at med high heat in a very large flat pan.

3.    Mix potatoes, curry paste, salt, egg and flour together.

4.    Using ice cream scoop, scoop out potato mixture into the hot pan and flatten into a pancake. (3-4 pancakes usually can be cooked at a time)

5.    Cook on each side for 2-3 minutes or until golden brown.

6.    Once cooked remove to a plate lined with paper towel to drain excess oil. Can be kept in an oven on 180-200 degrees Fahrenheit to keep warm.

7.    You may need to add more oil after cooking 2 pans of pancakes.

8.    Makes about 8-10 pancakes

Friday, April 20, 2012

Crockpot Ranch Taco Soup with Chicken Meatballs

Ranch Seasoning (Click for recipe)
1 can of diced tomatoes
1 can of black beans rinsed
1 tbsp of chili powder
1 tsp of cumin
1 tsp of oregano
½ cup of frozen corn
1 small zucchini chopped
½ cup of sweet onion, chopped
1 sweet pepper chopped
4 cups of low sodium chicken broth

Mexican Chicken Meatballs (click for Recipe)
1.     Make chicken meatballs the night before.

2.    Place all ingredients into Crockpot.

3.    Cook on low for 6-8 hour or high for 2-4 hours

Mexican Chicken Meatballs

1 to 1 ½ pounds of ground chicken
1 egg
2 tbsp of bread crumbs
1 tsp of parsley
1 tsp of chili powder
½ tsp of salt


1.     Preheat oven to 375 degrees Fahrenheit

2.    Mix all ingredients together

3.    Using an ice cream scoop, scoop out and roll into balls the chicken mixture and place on a lined cookie sheet.

4.    Bake for 20-25 minutes or until cooked

5.    Once cooled refrigerate or freeze for future use.

Nutrition Facts
Servings: 6
Amount per serving 
Calories236
% Daily Value*
Total Fat 9.3g12%
Saturated Fat 2.6g13%
Cholesterol 128mg43%
Sodium 323mg14%
Total Carbohydrate 1.9g1%
Dietary Fiber 0.3g1%
Total Sugars 0.2g 
Protein 34.1g 
Vitamin D 3mcg13%
Calcium 27mg2%
Iron 2mg9%
Potassium 299mg6%