Wednesday, September 9, 2009
**This is a recipe that you can make ahead**
4 frozen boneless/skinless chicken breasts
½ cup of light zesty Italian dressing
1 tbsp. olive oil
1 large yellow onion, diced
2 cans diced green chilies
2 cloves garlic, minced
1 can black beans, drained (optional)
1 large tomato, diced (or more if you love tomato)
2 tsp cumin (or more to taste)
8-10 whole wheat tortillas (Taco-sized Mission brand)
Salsa - for topping
In the morning, place whole chicken breasts in crockpot. Pour ½ cup of the Italian dressing over it and cook on low for 4-6 hours. When it is done, it should easily shred. Take chicken out and shred/cube it. See instructions below when time to prepare the dinner.
At Dinner Time:
Preheat oven to 400°.
1. In large pot, sauté onion in a tbsp. of olive oil over medium heat.
2. Add garlic and green chilies.
3. Reduce heat to med-lo and add the cooked shredded/cubed chicken, can of drained black beans and diced tomato.
4. Add cumin and salt to your desired taste.
5. Measure the correct amount of meat/bean mixture (size of your palm).
6. Place meat/bean mixture on a tortilla.
7. Roll into a chimichanga. Fold in the sides first and then roll it.
8. Place on greased (Pam sprayed) cookie sheet and bake at 400° for 12-15 minutes or until crisp.
9. Remove from oven, top with salsa and enjoy!
Other toppings could include: cheese, sour cream, guacamole, lettuce, olives, etc.
Could substitute Rotel tomatoes for the fresh tomato and chilies.
Last night I attended another cooking demo at Younkers.
4 c. oats
¼ - ½ c. brown sugar (use 1/3 c.)
2 c. whole wheat flour
1 t. baking soda
1 t. baking powder
2 ½ t. cinnamon
1 t. salt
2 t. vanilla
1 1/2 c. honey
1/2 c. peanut butter
Any fruits, nuts, etc. you'd like to add. – a handful
(Mini Reese's baking chips, M&M's, chocolate chips, dried cherries, cranberries, raisins, flax seed, etc.)
Mix everything but the honey in a mixer, or by hand. Heat the honey in the microwave for about 15-20 seconds then add to mixture. Blend with hands.
Put in lightly greased sheet cake pan (spray with Pam) and pat evenly. Use rolling pin to flatten any uneven areas.
Bake @ 325° for 14 - 20 minutes. Cool briefly, then cut. When cool store in snack bags or in a plastic container.
Tuesday, September 8, 2009
Here's the recipe:
German Chocolate Cookies
1 package German chocolate cake mix
1/2 cups semi-sweet mini chocolate chips
1/2 cup rolled oats (next time I might use pecans or pecans AND oats)
1/2 cup unsweetened flaked coconut
1/2 cup canola oil
1/2 cup unsweetened applesauce
Combine all ingredients in a large bowl, blending well.
Using a cookie scoop, drop dough onto a Sil-pat covered cookie sheet, about 2 inches apart. Press the cookies down with the bottom of a glass.
Bake at 350 degrees for 8-10 minutes, or until set.
Frost with Coconut-Pecan frosting.
1 angel food cake mix (type that says "just add water")
1 cake mix (any flavor of your choice...I've made chocolate, red velvet, and strawberry...I need
Mix both mixes together and store in a Ziploc bag or other container.
To make a cake, put 1/3 cup of mix in a coffee mug (safe for the microwave). Add 3 tablespoons of water and mix.
Cook on 100% power for 1 minute (I've found the red velvet takes a little longer...just make sure the cake looks dry and not wet on top).
Flip cake onto a plate and fill mug with water (makes it easier to clean up).
Cake can be served plain or topped however you like it.
Possible toppings: caramel sauce, chocolate sauce, frosting, ice cream, etc.