11/13 Crock Pot Jambalaya (from Fix It and Forget It Lightly)
Makes 6 servings (Ideal Slow Cooker Size: 5 quart)
1 lb. uncooked boneless, skinless chicken breast cubed
3 cups fat-free chicken broth
3/4 cup water
1 1/2 cups uncooked brown rice (We only had white so that is what I used)
4 ozs. reduced-fat smoked turkey sausage, diced
1/2 cup celery with leaves, thinly sliced (I don't think they had celery at the store so I left it out)
1/2 cup onion, chopped
1/2 cup green bell pepper, chopped (We buy a big bag of frozen bell peppers- I used 1/2 cup or a little more of the frozen peppers)
2 tsp Cajun seasoning (Didn't have enough kick for Ash so next time I am going to add "Slap yo' mama"
2 garlic cloves, minced
1/8 tsp. hot pepper sauce, optional (I did not add this, would probably substitute the slap yo mama for the hot pepper sauce)
14 1/2 oz. can no-salt diced tomatoes, undrained
1. In a large nonstick skillet, saute chicken 2-3 minutes
2. Stir together remaining ingredients in slow cooker.
3. Add sauteed chicken.
4. Cover. Cook on high 6 hours
 |
| It tasted A LOT better than it looks in this pic :) |
INGREDIENTS
Serves 4 Prep: 5 min Total: 35 min
- 1 cup whole-kernel corn
- 2 cans (16 ounces each) black beans, rinsed and drained
- 1/4 cup chopped fresh parsley
- 2 tablespoons minced red onions
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 1 teaspoon lemon juice
- 1 teaspoon minced garlic
- 1 teaspoon honey or brown sugar
- salt
- ground black pepper
- lettuce leaves (We ate this with chips, not lettuce)
DIRECTIONS
- In a large bowl, combine the corn, beans, parsley, onions, vinegar, oil, lemon juice, garlic, and honey or brown sugar. Let the salad marinate for 30 minutes at room temperature. Add salt and pepper to taste.
11/15 Zucchini Bread (from Baby Bear Stew Cookbook aka Momma Weisser's Cookbook)
1 cup sugar
1 cup brown sugar
1/2 cup oil
3 eggs
2-3 cups grated zucchini drained well
3 cups flour
1/2 tsp salt
1/4 tsp baking soda
2 tsp baking powder
3 tsp cinnamon
1 tsp vanilla
1 cup chopped nuts (I always leave the nuts out but it is more preference)
Mix sugar and oil. Add the eggs. Sprinkle salt on the grated zucchini and let sit and then squeeze out excess moisture. Sift the dry ingredients and add to the batter. Stir in the vanilla and the zucchini (and nuts if you are putting them in). Stir in until combined. Pour into a well greased and floured loaf pan and bake in a 350 degree oven (or Toaster Oven!!) for 70 minutes.
11/25 Cinnamon Rolls w/ No Yeast (I mean it looked like it works from the pic, right?)
Here is the recipe and what they are SUPPOSED to look like...
Serves: 18
Dough
2 cups flour
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
3 tablespoons butter
3/4 cup milk
Filling
4 tablespoons butter
1 cup brown sugar or 1 cup white sugar
3 teaspoons cinnamon
Glaze
1/2 cup powdered sugar
1/4 cup milk
Directions:
1. For the filling, in a small bowl combine softened butter, brown sugar and cinnamon to form a crumbly mixture.
2. Sprinkle 1/2 of the mixture over the bottom of a 9x9 pan.
3. In a large bowl mix together flour, sugar, baking powder, and salt.
4. Cut in softened butter (sometimes your hands are the best tools).
5. Stir in milk to form a soft dough.
6. Roll out dough on a lightly floured into a rectangle about 1/4 inch thick.
7. Spread the remaining filling on the rolled out dough.
8. Roll up the rectangle, with a sharp knife slice into 18 small rolls (12 if you want them a little bigger).
9. Bake for 20-25 min at 400°F.
10. For glaze, combine powdered sugar and milk in a small bowl and stir until smooth.
11. Once rolls are finished, drizzle on glaze and serve warm.
This is what ours looked like...
They were more like Cinnamon Biscuits, so naturally we named them cinna-biscuits. They were interesting but Ash still ate them! I guess I should just start buying yeast...Haha
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