Crock Pot Heaven

I promised Dawn over at The Moiderer that I would let her have some more Crock pot recipes as she has just discovered their existence.  Obviously she has been living up a tree or in a Tibetan Monastery or summut.   Here are a few that I have made, not necessarily the healthiest, but all of them tasty in their own way. 

The first is Pulled Pork.  There are many, many recipes with special spices etc.  My favorite?  Go get yourself a big lump of pork and a bottle of your favorite BBQ sauce.  Pour one over the other (in the pot, Dawn, in the pot.)  Turn the thing on and come back several hours later.  Voila!  Health warning: BBQ sauce has a lot of sugar in it. 

I recently tried Chicken Adobo – I like adobo recipes…if you don’t like the very strong taste of vinegar and soy sauce, this is not the recipe for you.   All of my kids like it though and it does freeze so it’s a favorite in this family.  It is also low-calorie. 

I sliced onion 

4 cloves garlic, crushed 

½ cup soy sauce 

½ cup vinegar 

1 cup chicken broth 

1-2 pounds chicken breasts 

Throw everything into the crock pot stick it on low for 6-8 hours 

Serve over rice. 

as delicious as it is ugly

 

Finally a recipe that I serve up every time someone comes over from the UK to visit us – I throw it into the crock pot and when we get back from the airport I can serve up a dish that looks like I trained with Gordon Ramsey…which why I also swear a lot in the kitchen. 

Chicken Las Vegas 

6 chicken breasts 

1 can mushroom soup (here in the South many recipes have mushroom soup in them, I think General Lee must have liked it.) 

½ pint sour cream 

1 jar of dried chipped beef (I actually prefer to put in a packet of bacon bits meant to go over salad.) 

Stir together the last three ingredients. 

Pour them over the chicken and cook on low for 5-6 hours. 

Serve with whatever the heck you like – I’ve served it with potatoes, rice and noodles – it was great with all of them.  The only healthy ingredient in this recipe is the chicken which is why I don’t serve it too often!

Advertisements

2 Comments

Filed under crockpot, Food for adults, food kids like, Freezer, recipes

The Local High School Football Team is Ruining my Diet.

I have never been to a football game.  

I don’t know any high school football players. 

They are, however, making me fat.  You see they have to raise money for the team and they do this by selling little cards that have discounts from local businesses.  These cards cost $20 a pop.  I usually don’t take advantage of the bargains on the card, I just look at it as a donation of $20 to support the school football team.  

But this time I have been hit with a kind of bargain frenzy…Bruster’s Ice cream buy one get one free.  A free spicy chicken sandwich from Chick-Fil-A, no purchase necessary.  Our local Mexican restaurant gives me a free queso every time I wave my football card at them – EVERY TIME!   They also offered a one-off free dessert – NO PURCHASE NECESSARY!  I know I’m shouting, but it’s really free, I know I paid $20 but I also got a free oil change for my car that was normally $35. Apparently my car needs special expensive oil – I know, I know they can see me coming a mile off… but the point is I should have thrown the damn card away once I got my money back with the oil change, but I can’t ‘cos there’s free stuff on there – for free… 

You know the worst damn thing about this card?  It was sold to me by the son of my Personal Trainer!  When she asked me to buy one she told me about the oil change, not all the free food.  I kid you not this thing offers pizzas, whole and slices, ice cream, queso dips, desserts, waffles WAFFLES! Loaded chips –LOADED!, donuts, smoothies, burgers… 

By the time I finish with this diet I am going to be the size of the house…and my personal trainer will be stinking rich helping me tone up. 

damn those fit sporty types and their cards

1 Comment

Filed under Weight

The Mysterious Disappearance of Great Uncle Kristof or Goulash

The weather is glorious here…it makes me hot and sweaty and I feel vaguely tropical as I listen to the cicadas and watch the fireflies in the back yard.  Sheer bliss!   

So what did I make for supper?  Gazpacho, I hear you cry, or salad served with iced tea – and you would be completely wrong.   

I made goulash, warming, rich, perfect for winter weather goulash.  Apparently the word goulash comes from the Hungarian word for cattle stock man, but I am unclear as to why it’s called that.  I get that beef is used in the dish and cattle stockmen by definition have a lot of beef handy, but why not goulash stew?  After all we don’t say shepherd, we say shepherd’s pie…it makes me kind of uneasy that I have misunderstood what the original ingredient may actually have been.   I have visions of some Hungarian peasant woman smiling to herself making stew as her family look for great-uncle Kristof who has disappeared….  

If I haven’t put you off here is my recipe for Great Uncle Kristof stew…and he freezes too.  

Ingredients  

1 or 2 pounds of cubed beef – whatever you have lurking at the bottom of the freezer.  

1 onion, chopped  

1 green bell pepper chopped, traditionally this should be a red bell pepper , but I only had a green one, what can I say, I’m a rebel…  

Garlic – lots, because I like it.  

1 jar or can of tomato sauce, I used spaghetti sauce – Hungary/Italy same continent, that’s good enough for me.  

1 can diced tomatoes, undrained  

Some small new potatoes left over from the fragrant sticky chicken you made a few days ago…  

Paprika  

Salt and pepper  

Pasta of your choice, cooked.  

 1. In a large skillet, cook beef with onions until beef is browned and onion is tender, add garlic and paprika.  Drain well.  Add green pepper, tomato sauce, and un drained tomatoes.  Stir well and simmer, uncovered, for 10 minutes to blend flavors.  

2. To thaw and reheat: Thaw overnight in fridge.  Pour into skillet and add ¼ cup water if necessary.  Heat mixture until bubbly and serve.  

I deliberately did not specify how much paprika, but I will tell you that I used 2 teaspoons.  The reason why I am being unusually shy is that spices change when frozen and can get stronger in flavor, you have been warned.  

Uncle K never looked so good

 

1 Comment

Filed under crockpot, Food for adults, food kids like, Freezer, recipes, Uncategorized

Fragrant Sticky Chicken

I have just got back from the UK where I have been for the last three weeks. Man, I had forgotten just how beautiful England can be in June.  It seems like every home and every town has flowers beyond belief – the flower pots were overflowing with color – the air was heady with the smell of the roses, 

 

hanging baskets tumbled over with petunias…I was also aware of the smell of wild garlic in the woodlands!!  The landscape was littered with fields lying fallow that had been overrun with red poppies, 

 

 or fields blue with linseed flowers and all of it breathtaking. 

look at the blue - look...

 

  There can be few places on earth to compete with England in June…if it’s not raining that is. 

 

Then there was the fact that we were in Dorset for a while, Dorset means Purbeck ice cream…oops…   This company was founded about 20 years ago by a dairy farmer and his family in a bid to – well – survive…the results are delicious and if you are looking to lose a pound or two – deadly!  My favorite was the honeycomb hash although the posh toffee and berries and clotted cream were wonderful too.  I am intrigued by the red chili flavor but they didn’t have any on offer at the beach…just as well as this is where I get to tell you that I put on 8lbs!  But I had fun doing it – apart from the ice cream I visited a lot of pubs and ate my body weight in bangers and mash, 

 

 oh and the Bailey’s – oh the Baileys…the only thing I didn’t have was Pimms and I am not sure why…weird.  England in June means Pimm’s cup.  The wonderful and modest Molly at  Orangette is teasing me with the promise of a Pimms cup recipe – when she succeeds I’m doomed, but at least I will go down smiling. 

So no exercise, lots of calories and three weeks to do it in…gosh I am glad to be back because,  well,  none of my clothes fit and I just can’t keep on pretending I am pregnant again… 

My mother in law is not someone I think of as a cook…don’t get me wrong ,she can whip up a fine meal, but she normally sticks with simple fair as she is busy living her life, so I was impressed with all the meals she produced.  She had cooked up a storm in the weeks before we came and frozen everything, shepherds pie, Chicken Normandy, tiramisu, blackberry and apple pie, leek and potato soup…the results are evident on my extra wobbly belly…I like the idea of cooking up low cal foods that I can freeze and pull out when needed and so I give you my version of Fragrant Sticky Chicken.  Easy, low-calorie, quick, liked by the whole family AND freezable – a recipe made in dieter’s heaven… 

Not pretty, but delicious

 

Ingredients: 

Serves 4 

1/3 cup soy sauce 

1/2 cup Chicken Broth 

1 tablespoon grated ginger root 

4 boneless, skinless chicken breasts 

3 cloves minced garlic 

1/4 cup honey (I used 1/8 cup agave nectar instead – this cuts the calories in half). 

In medium bowl, combine soy sauce, broth, ginger root, and garlic.  Mix well, then add chicken breasts.  Cover and marinate for 1 to 2 hours in the fridge; then pack into zipper-lock bag, label, and freeze.  Reserve honey/agave nectar in pantry. 

Thaw chicken in marinade overnight in fridge.  Heat 12″ skillet over medium heat, then add chicken and marinade.  Cook 5 – 8 minutes on one side, then turn chicken, add honey/ nectar, cover, and cook an extra 8 to 10 minutes until chicken is thoroughly cooked and sauce is reduced. 

I served it with a green salad and brown rice cooked in broth and mixed with baby bellas that I had sautéed in cooking spray.  If you use honey the chicken is roughly 200 calories, if you use nectar drop that to 168.  The rice and salad are extra calories. 

Happy eating.

1 Comment

Filed under Uncategorized

Call me Ms. Organization

I did it!  I actually put all the recipes on this blog into the recipe page and linked them.  It’s still chaotic, but at least there is now a route through the maze.  It’s funny I had forgotten some of the recipes that everyone loved and I had posted.  So tonight we dine on Slow Cooker Salsa Chicken – if I can find the slow cooker, and some chicken…..

Leave a comment

Filed under Uncategorized

The Breakfast of Kings – French ones.

Is it wrong to eat French Onion Soup for breakfast?!

I made it for supper last night and ate the leftovers sans bread and cheese this morning…not exactly diet food and not exactly the right type of food for weather in the mid 80’s but delicious!

No pictures because I ate it ok?

French Onion Soup Recipe (from Simply Recipes)

Ingredients

  • 6 large red or yellow onions, peeled and thinly sliced.
  • Olive oil
  • 1/4 teaspoon of sugar
  • 2 cloves garlic, minced
  • 8 cups of beef stock
  • 1/2 cup of dry vermouth or dry white wine (didn’t have any, so I left it out no one noticed)
  • 1 bay leaf
  • 1/4 teaspoon of dry thyme
  • Salt and pepper
  • 8 slices of toasted French bread
  • 1 1/2 cups of grated Swiss Gruyère with a little grated Parmesan cheese (I used a mixture of cheddar, mozzarella and parmesan, really who cares?)

Method

1 In a large saucepan, sauté the onions in the olive oil on medium high heat until well browned, but not burned, about 30-40 minutes (or longer). Add the sugar about 10 minutes into the process to help with the carmelization. (The spell check wants me to type canalization – I quite like that idea.)

2 Add garlic and sauté for 1 minute. Add the stock, vermouth or wine, bay leaf, and thyme. Cover partially and simmer until the flavors are well blended, about 30 minutes. Season to taste with salt and pepper. Discard the bay leaf.  (Mine simmered for about 10 minutes as the natives were getting restless.)

3 To serve you can either use individual oven-proof soup bowls or one large casserole dish. Ladle the soup into the bowls or casserole dish. Cover with the toast and sprinkle with cheese. Put into the broiler for 10 minutes at 350 degrees F, or until the cheese bubbles and is slightly browned. Serve immediately. (The bowls are bloody hot – you have been warned.)

Serves 4-6.

Leave a comment

Filed under Uncategorized

Somebody Slap my Wrists…

What I ask you, is the point of having a blog to record great healthy recipes and activities if I don’t write them down, don’t link them under the recipe page and gobble them down before I photograph them? Sheesh..I will tidy this stupid blog up this week I swear – even I can’t find what I’m looking for and it’s my blog. 

I took the kids for a walk on Sunday, 

 

 just a one mile loop around the local path ending with feeding the geese 

It's a camera not bread

 

and playing on the swings.  Only one mile but that is more than I have done since before school got out.  I figure pushing Imogen on the swing counts as a little upper body work too. 

Our next door neighbor’s daughter came with us too. 

I love the way my girl’s are dressed – the oldest two, Niamhy and M. are wearing fairly standard pre-teen clothes – jeans skirt and a t-shirt, Jojo was very sporty, but for Imogen nothing would do for a short hike than a sequined red dress – as I’ve always said, a few sequins can turn your whole day around…. 

Leave a comment

Filed under Fitness