Slow Cooker Adobo Chicken and Rice

I bet you thought I'd forgotten my slow cooker this week, didn't you? On the contrary, my slow cooker saved my hiney this past weekend when my husband and I were involved in our church choir's Christmas. Well, my slow cooker and one night eating out...and eggnog spiked with rum, whiskey and creme de cacao (no, not all in the same night; I can show some measure of restraint when necessary, people!) Anyway, at one point I think I had two slow cookers going at once. That's some serious slow cooker love, my friends. It was so nice to come home after our Saturday performance, spoon the adobo into bowls and sit down to a warm, filling dinner (then put the kids to bed, move to the couch for a cocktail and watch Pioneer Woman's Cowboy Christmas. Yee-haw!)  

If you've never had adobo chicken and rice let me fill you in. Adobo originated in the Philippines during the Spanish colonization (hence the Spanish name) as a way to slow cook meat in vinegar and salt for preservation purposes. The Chinese later introduced soy sauce to the mix to replace the salt although some purists continue to use salt, not soy sauce. Traditionally, adobo is chicken or pork slow cooked in vinegar, garlic, bay leaves, black peppercorns and soy sauce. The acidic factor in this version of adobo is freshly squeezed lemon juice instead of the vinegar, which I love in this application. And even though I usually LOVE vinegar, when cooked too long it can have a very strong, overpowering flavor. The method here is super simple; throw it all in the crock pot, stir and walk away. You could even put the chicken breasts in whole, then take them out and shred them when it's time to eat. I cut mine into bite sized pieces because I was a little late getting dinner started and I wanted the dish to cook in time. Enjoy this twist on an ethnic dish and grab some eggnog while you're at the store too. Cheers!

Slow Cooker Adobo Chicken and Rice (adapted from skinnyms.com)

1 1/2 lb. boneless, skinless chicken breast cut into 1" pieces
1 large clove garlic, minced
2 c. uncooked long grain brown rice (not instant)
1/2 c. low sodium soy sauce
1/3 c. freshly squeezed lemon juice
2 c. low sodium chicken broth
1/4 t. black pepper
1 (15 oz.) can diced tomatoes

Place all ingredients in a 4 qt. slow cooker and stir to combine. Cover and cook on low for 4-6 hours or on high for 2-4 hours. Taste for seasoning and add salt if you feel it's necessary. I would refrain from adding salt before cooking since the soy sauce is pretty salty already.

5 servings (440 calories each serving) according to my calculator on loseit.com

Egg Noodles with Sun Dried Tomatoes, Chicken Sausage and Garlic

'Tis the season to be busy. I mean jolly. Yes, I'm certain that's what I meant. If you're like me and everyone else in the world you are busier than normal right now. Yes, you still have your job, your kids' homework to do (I mean, help with) and laundry to fold but perhaps you are also hosting holiday parties, singing in your church choir Christmas program, shopping and wrapping presents and planning menus for the next two weeks of merriment. Whew! And, these people you call family (i.e. your husband and kids) still want dinner every night. They are so demanding, aren't they?

What if I told you it is possible to make a pasta dish in which the pasta is cooked right there in the sauce? A delicious one pot wonder with tart sun dried tomatoes, smoky chicken sausage and minced garlic with egg noodles cooked in a sauce made with chicken broth and fat free half and half. Wonders never cease, my friends. I have seen a lot of these types of recipes around lately and I admit, I've been skeptical. I mean, pasta needs to be cooked in a BIG pot of boiling water right? Wrong! This recipe works, it tastes great, it makes a ton (can you say lunch the next day?) and it's on the table in less than 30 minutes. I know that's good at any time of the year but especially great when you are hastily getting everyone out the door for the school Christmas program. And, on a night like that, dinner being a little less complicated and a little more comforting is a good thing. Don't let the holidays pass you by because you are stressed about dinner. Enjoy time with your family and friends and cook in one pot. You can save complicated for later.

Egg Noodles with Sun Dried Tomatoes, Chicken Sausage and Garlic (adapted from bunsinmyoven.com)

1 T. olive oil
24 oz. fully cooked smoked chicken sausage, sliced into coins
1 yellow onion, diced
3 cloves garlic, minced
5 oz. julienned sun dried tomatoes (not in oil)
16 oz. egg noodles
4 c. low sodium chicken broth
1/2 c. water
1 c. fat free half and half
1 c. shredded swiss cheese
4 T. parsley, chopped

Heat the olive oil in a large dutch oven over medium heat then add the sausage and onion to the pan and cook, stirring occasionally, for 5 minutes. Add the garlic and cook for 1 minute more. Add the sun dried tomatoes, egg noodles, chicken broth, water, and half and half to the pan and stir to combine. Bring to a boil over medium heat. Once boiling, reduce the heat to medium low, stir and cover the pot. Continue cooking for 12 minutes. Remove from the heat, add the cheese and parsley and stir. Cover the pot and let sit for 5 minutes before serving.

10 servings (440 calories each serving) according to my calculator on loseit.com

Caramelized Onion, Mushroom, Apple and Swiss Puff Pastry Bites

Let's say you have a Christmas party this weekend and the hostess has asked you to bring an appetizer. She's an elegant gal, impeccable house, perfect kids and oh yeah, she's your husband's boss.  Sounds like a super-fun time to me (she says sarcastically). If you're stuck in this awkward/unwanted scenario I have a solution: bring the best appetizer in the room. Allow me to introduce you to your new best friend, the puff pastry cup. It's a French pastry that consists of multiple layers of rich and buttery yet light and flaky dough. A very time consuming animal to make BUT never fear, because you can buy it frozen in your grocer's freezer aisle. Yes, there it is right next to the  frozen pie crust and dinner rolls, this mysterious little package of buttery deliciousness. There are two popular options; a puff pastry sheet (2 sheets per package) or the puff pastry cups which is what I used for this recipe. The cups are all kinds of awesome because all you have to do is break them apart, bake them, remove the centers and fill with the amazing (and did I mention, vegetarian) filling! Yes, Virginia, there is a Santa Claus and puff pastry is definitely in his bag of holiday treats. Throw a package in your cart, my friend, because you're gonna need it.   

Now let's talk about caramelizing onions for the filling. Caramelized onions are one of the most underused ingredients in the kitchen; so easy to make and chock full of flavor. I'm not gonna lie, it's a time consuming process but it pays off in the end. Just heat some oil in a pan, thinly slice onions, salt and let them cook on low heat for 30-45 minutes. Yes, I know it's the holidays and you're busy but you're in the kitchen already, right? Get the onions going while you empty the dishwasher and make your kids a frozen pizza (because that's what you do when you hire a sitter to go to your husband's holiday party, right)? Cook those babies low and slow until they start to brown and shrink to less than half the size you started with. Now, before you go googling shortcuts on how to caramelize onions in a flash let me stop you to give you some advice, and let me be clear when I say this: DON'T DO IT! There is no substitute for cooking these onions using the method described. Yes, someone might tell you to add balsamic vinegar to the onions to colorize them and "caramelize" them faster. Or you might find a bit of advice about adding sugar to the onions. It's not the same and there is no substitute for olive oil, onions and salt in a pan cooked slowly. Trust me, I know because I've tried it and been disappointed. Once the onions are caramelized they blend beautifully with earthy sauteed mushrooms, crisp, sweet apples, creamy swiss cheese and hearty herbs in those delightful puff pastry shells. Boom! Elegant appetizers, done.Pull up to that party with confidence, my friend, because you've got this! Hopefully, you've also got a bottle of champagne as a hostess gift because champagne covers a multitude of sins. 

Caramelized Onion, Mushroom, Apple and Swiss Puff Pastry Bites (adapted from tablefortwoblog.com)

2 T. olive oil
1 large yellow onion, thinly sliced
1 t. salt
4 oz. button mushrooms, finely chopped
2 T. unsalted butter
1 medium granny smith apple, finely chopped
1 t. sugar
1 1/2 oz. grated swiss cheese
1 T. dried chives
1/2 t. dried thyme
Additional salt and pepper to taste
1 (9 1/2 oz.) package frozen puff pastry cups (such as Pepperidge Farm)

Heat the olive oil in a large skillet over medium high heat then add the onions and salt. Reduce the heat to medium low and cook the onions, stirring occasionally, for about 30-45 minutes until the onions are golden brown. Remove the onions to a large bowl. Add the mushrooms to the same skillet and sauté over medium heat for about 5 minutes until they are browned and tender. Remove to the bowl with the onions. 

In the same skillet melt the butter then add the apples and sugar. Saute the apples over medium high heat for about 10 minutes until they are tender. Add the apples to the bowl with the onions and mushrooms. Add the cheese, chives and thyme to the bowl and season with salt and pepper to taste. 

Bake the puff pastry cups according to the package directions. Once they are baked, remove the centers (I used a butter knife) and discard. Fill each puff pastry cup with the filling and pop them back in the oven for an addition 2-3 minutes to melt the cheese. 

Makes 24 bites (78 calories each bite) according to my calculator on loseit.com 

Jalapeño Popper Chili

Chili is one of my favorite comfort foods in the winter, so when I get a chance to try a new one I am always stoked! In case you've forgotten, I love all manner of jalapeño popper-inspired dishes such as this recipe for Jalapeño Popper Dip (the ideal appetizer for any party in the coming days). You might also remember this recipe for Smothered Jalapeño Popper Chicken, which gives you many reasons to love it, namely the cream cheese, jalapeño, bacon and pork skin combo! It's like the holy grail of chicken...mmm...

Okay about the chili: the traditional chili suspects make an obligatory appearance (beans, tomatoes, onion, etc.) but the essential ingredients making this jalapeño popper chili are jalapeño (of course) and cream cheese which is stirred in at the end and gives the chili an out of this world creamy texture you will absolutely love. I use two jalapeños in my version so my kids will eat it, but if you like things spicy feel free to add more or kick up your pepper to serrano or habanero! My husband often adds hot sauce to his bowl too (he's a chile-head). An exciting twist to your taco Tuesday repertoire, you should whip up a big pot of this and share it with your family. Heck, make a double batch and share it with a friend. We are all so busy this time of year you might make...no, you WILL make their day!  

Jalapeño Popper Chili (adapted from kitchenmeetsgirl.com)

1 T. olive oil
1 medium yellow onion, diced
2 jalapeños, seeded and diced (use more/don't seed them if you want more heat)
3 cloves garlic, minced
1 (19 oz.) package ground turkey (I used 93/7)
1 packet taco seasoning
1 can black beans, drained and rinsed
1 (10 oz.) bag frozen corn (I used Trader Joe's fire roasted corn)
2 (14 oz.) cans fire roasted tomatoes
1/2 c. salsa (I used Herdez)
1 (15 oz.) can low sodium chicken broth
1/2 c. cilantro, chopped
4 oz. low fat cream cheese, diced
Shredded Mexican style cheese, for serving (if desired)

Heat olive oil in a large soup pot over medium high heat. Add the onion, jalapeños and garlic and cook, stirring occasionally, for 5-10 minutes. Add the turkey and cook, stirring to break up the turkey for 5-7 minutes until the turkey is cooked through. Add the taco seasoning, black beans, corn, tomatoes, salsa, broth and cilantro. Simmer over medium low heat for 30 minutes, stirring occasionally. Add the cream cheese and stir well until melted and mixed uniformly. Serve garnished
with cheese if desired. 

6 servings (405 calories each serving) according to my calculator on loseit.com

Southwest Crustless Quiche

I grew up eating quiche. In fact, I remember one of my dad's favorite phrases being "real men don't eat quiche" which was usually spoken just before he took his first honkin' bite! My mom had a great crustless quiche recipe that she made fairly often and I actually served that very recipe at my bridesmaids' brunch a few weeks before my wedding. Fast forward a few years and a couple of kids, and I still love to make a big breakfast on Saturday morning that often includes quiche. Crustless quiche is a great way to go because you aren't spending unwanted calories on crust and it allows you to eat extra bacon! Especially because you're trying to be good so you're using turkey bacon, right? (Yeah, me neither). So, about the crustless quiche, the ingenious twist comes when the black beans sink to the bottom as it bakes, forming a makeshift crust. If you think you can't live without crust in a quiche you should try this recipe, because the black beans may be a great substitute for you. After that, if you're still not sold on them just shut up and have some more bacon. That's what I would do!

Southwest Crustless Quiche (adapted from cookincanuck.com)

5 large eggs
5 large egg whites
1 t. salt
1/4 t. black pepper
2/3 c. black beans, drained and rinsed
1 roma tomato, chopped
3 oz. reduced fat shredded sharp cheddar cheese (use any cheese you prefer)
2 T. chopped cilantro for garnish
Salsa, for serving (if desired)

Preheat the oven to 375. Spray a 9 inch pie plate with cooking spray and set aside. Place the eggs and egg whites in a large bowl and whisk until they are well beaten. Add the salt, pepper, black beans, tomato and cheese to the bowl and whisk to combine. Place the prepared pie plate on a cookie sheet (this allows easy maneuverability when transferring the quiche to the oven) then pour the egg mixture into the prepared pie plate. Bake for 30-35 minutes or until the quiche is set and lightly browned. Let sit for 10 minutes, garnish with cilantro and serve with salsa if desired.

6 servings (152 calories each serving) according to my calculator on loseit.com

Chicken Marsala Meatballs

As much as I love a girl's night out there is something to be said for a girl's night IN. Picture it: you and two or three of your girlfriends sitting around the dining room table in your sweat pants and slippers, sans makeup (don't worry, no one's judging) with cocktails in hand, munching on homemade appetizers followed by dessert and maybe a few episodes of your favorite sitcom afterwards. Two of my sweet friends and I had just such a night recently and it was the perfect start to my weekend. They showed up just after I put my kids to bed and we noshed and laughed to our little hearts' content. Then we plopped on the couch to watch Friends and ate the Pioneer Woman's chocolate pie with plenty of whipped cream on top (oh yes we did!) Have I mentioned the importance of having friends who like to bake?!

One of the munchies I made that night was these chicken marsala meatballs. Traditionally, chicken marsala is chicken cutlets in a marsala wine sauce with onion, herbs and mushrooms. Marsala is a Sicilian wine that is fortified (usually with brandy) giving it a long shelf life and a deep, rich flavor. There are two types of marsala; dry and sweet. I prefer the dry marsala because I think it is more versatile when cooking, especially in savory applications, while sweet marsala is more useful for dessert. I picked up a bottle at Trader Joe's for less than five dollars. Please refrain from using marsala cooking wine that you find in the grocery store, it's not real wine and the flavor just isn't the same. Now that we've cleared that up let me tell you about these meatballs! Ground white meat chicken is mixed with breadcrumbs, cheese, parsley, milk and egg then rolled into bite sized meatballs. The meatballs are then broiled to perfection and doused in a flavorful sauce of marsala wine, sliced cremini mushrooms, shallots, flour and chicken broth that you whip up while the meatballs cook. I made these a few hours ahead of time and kept them warm in the crock pot until we were ready to eat. It's always good to make them ahead for "quality control" purposes. Ahem. These are the perfect bite because they are small, flavorful and practically guilt free! Call your girlfriends and plan your next girl's night...in!

Chicken Marsala Meatballs (adapted from foodnetwork.com)

1/4 c. panko breadcrumbs
2 T. water
1/3 c. + 1 T. dry marsala wine
1 lb. ground white meat chicken
1/4 c. grated parmesan cheese
1 large egg
2 T. chopped fresh parsley
1 t. salt, divided
1/8 t. pepper
2 T. olive oil, divided
8 oz. cremini mushrooms, sliced
1 large shallot, minced
1 1/2 t. all purpose flour
1 1/4 c. low sodium chicken broth

Set the oven rack on the top rung and preheat the broiler to high. In a large bowl mix together the breadcrumbs, water and 1 T. of marsala wine and leave to soak for 5 minutes. Add the chicken, parmesan, egg, parsley, 1/2 t. salt and the pepper to the breadcrumb mixture and mix until just combined. Form the mixture into tablespoon-sized balls and place on a baking sheet that has been sprayed with cooking spray. Broil for 5 minutes, or until the meatballs are beginning to brown and are just barely cooked through. Remove from the oven and set aside. 

In a straight-sided skillet, heat 1 T. of the olive oil over medium hight heat. Add the mushrooms and cook, stirring with a wooden spoon, until the mushrooms are brown on all sides, about 5 minutes. Add the shallots and the remaining 1/2 t. salt and cook for another 2 minutes. Lower the heat to medium and stir in the flour and the remaining 1 T. olive oil. Add the 1/3 c. marsala and whisk until the mixture is smooth. Whisk in the chicken broth and simmer for 5 minutes. Add the meatballs to the sauce and simmer for an additional 5 minutes to let the flavors blend. 

Makes about 30 meatballs (37 calories each meatball) according to my calculator on loseit.com

Broccoli Cheese Soup

Sometimes I think my oldest son is a 35 year-old in a 9 year-old's body. One of those times is when he and I have alone time together and I take him out for lunch. Where does he ask to go, you wonder? McDonalds, Chick-Fil-A, Taco Bell? Nope, the kid has one request only:  Broccoli Cheese Soup at Panera. Isn't he the best?! It's awesome that we can connect and bond through our shared love of this wonderful soup that delivers on all counts:  velvety, smooth, rich, creamy and warming. We'll sit at Panera, barely talking, slurping up our soup and having a keen old time. Afterwards he doesn't even ask for a cookie or pastry for dessert (did I mention this soup will fill you up?); we usually head to the Lego store (he prefers the Panera at the mall) for some browsing. Maybe it's not really the soup, maybe it's the Lego store he's really after. Hmmmm.....

My version of broccoli cheese soup uses skim milk, frozen broccoli (no one will know, promise!), Velveeta "cheese" (you know you want it) and sharp cheddar cheese which makes it skinnier, yet still as flavorful as any restaurant's version. Everything is cooked together then pureed with an immersion blender or food processor until it is the silky consistency we all love. Perfect for a cold winter night (or in my son's case any night) this will warm your heart and fill your belly without all the guilt. And at this time of the year, what more could we ask for?

Broccoli Cheese Soup (adapted from thepioneerwoman.com)

4 T. unsalted butter
1 medium yellow onion, diced
1/4 c. all purpose flour
4 c. skim milk
2 c. fat free half and half
2 lb. frozen broccoli florets
1/8 t. nutmeg
2 t. salt
1/2 t. pepper
2 c. shredded Velveeta cheese
1 c. shredded low fat sharp cheddar cheese

Melt butter in a large soup pot over medium heat then add the onion. Cook the onions for 3-4 minutes then sprinkle with the flour. Stir to combine and cook for 1 minute then pour in the milk and half and half, whisking to combine. Add the broccoli, nutmeg, salt and pepper. Cover and simmer on medium low heat for 20-30 minutes or until the broccoli is tender. Turn off the heat, stir in the cheese and allow to melt. Puree with an immersion blender or in batches in a food processor. Taste for seasonings and serve!

8 servings (288 calories each serving) according to my calculator on loseit.com

Cheesy Jalapeño Cornbread

What are your feelings about cornbread? Most people I know either love it or hate it. Growing up my mom used to make ham and beans with a side of cornbread, one of my dad's favorite meals. I, on the other hand, would be delighted if I never saw another bowl of ham and beans with a side of cornbread as long as I live. The dish just never had enough flavor for me and I was always left wanting more (probably salt or butter but who's keeping score?) So for me cornbread had been dismissed as bland and forgettable, relegated to the past, that is until now!

Allow me to introduce this flavor-packed, cheesy, salty, sweet cornbread recipe which I made as a companion to chili. It was so good that it earned a repeat performance this week. This recipe starts with a simple box of corn muffin mix and is dressed up with the addition of finely minced jalapeño, green chiles, shredded cheese, corn kernels for added texture and green onion. The perfect sidekick for chili or taco soup! If you are already a cornbread lover, prepare to meet your next favorite incarnation. If you are a cornbread skeptic, trust Shel when she says you will love this. I'm not gonna lie, I was wary until I took my first flavor-filled bite. Of course I'm skeptical about a lot of things, but cornbread is no longer on the list. Make it, try it, love it and win over the skeptical. Making this is the first step: "Hello, my name is Shel and I used to be a cornbread skeptic..." Oh, and I still served this cornbread with a pat of butter...because some things never change.

Cheesy Jalapeño Cornbread (adapted from theyummylife.com)

1 (8 1/2 oz.) package corn muffin mix (such as Jiffy)
1/2 t. salt
1 c. lowfat buttermilk
2 T. vanilla almond milk (could use any milk or even water)
1 large egg
1/4 c. chopped green onions
1 c. frozen corn
1 jalapeño, finely minced
1 (4 oz.) can chopped green chiles
1 c. low fat sharp cheddar cheese, shredded

Preheat the oven to 400. Spray an 8X8 baking dish with cooking spray and set aside. In a large bowl combine the corn muffin mix and salt and whisk together. In a separate medium bowl whisk together the buttermilk, milk or water and the egg. Add the egg mixture to the dry ingredients and stir until just mixed. Add the onions, corn, jalapeño, green chiles and cheese and stir to combine. Pour the batter into the prepared baking dish and bake for 30-40 minutes until golden brown and a toothpick inserted in the center comes out clean. Let cool in pan for 10 minutes before cutting.

9 servings (190 calories each serving) according to my calculator on loseit.com

Sweet and Sour Chicken

When it comes to food I try to keep an open mind and an impartial palate. I've dined on delicacies as diverse as fish eyes, alligator tail, sea urchin, squid ink, ostrich steak and duck tongue. And while it's important to explore the unfamiliar it seems I've overlooked preparing some basics along the way, something as elementary as sweet & sour chicken. Honestly, it might have been a tiny bit intentional: I tend to shy away from sweet entrees because in my mind they should be savory. When it comes to Chinese food I've settled into a comfortable rut with old favorites like cashew chicken and broccoli beef. But maybe my biggest and most revealing excuse is that I tried it once, didn't like it and never tried it again! What am I, five? Time to give it a second chance, Shel.

Normally (and when I say normally, I mean in Chinese take out kitchens in the U.S.) sweet & sour chicken is deep fried, slathered in sauce and served with bell peppers, onions and pineapple. In my version I avoid the deep fry, cook the chicken with the veggies and sauce in the crock pot and serve it over white rice. Ta-da!  A healthier version of my new favorite Chinese dish that you can make at home and avoid take out altogether. Another reason to love this recipe is there are very few "specialized" ingredients required (meaning you won't be in the Chinese aisle of the grocery store searching for and purchasing some obscure item you will never use again).  The sauce is the perfect combo of sweet and sour (hence the name) with brown sugar, ketchup, orange juice, cornstarch, apple cider vinegar and soy sauce.  If you already like sweet and sour chicken I guarantee this will satisfy your craving and if you're like me and you've never tried it or think you won't like it, well, I say where's your sense of adventure? It's only dinner after all. 

Sweet and Sour Chicken (adapted from myrecipes.com)

1/3 c. brown sugar
1/3 c. ketchup
1/4 c. freshly squeezed orange juice
3 T. cornstarch
3 T. apple cider vinegar
2 T. low sodium soy sauce
1 1/2 t. ground ginger
1 medium yellow onion, diced
2 lb. boneless, skinless chicken breasts cut into 1" pieces
1 (20 oz.) can pineapple chunks, drained
1 large green bell pepper, cut into 1" pieces
1 large red bell pepper, cut into 1" pieces
1 1/2 c. white rice, cooked according to package directions (for serving)

Combine the brown sugar, ketchup, orange juice, cornstarch, vinegar, soy sauce and ginger in a medium bowl and whisk to combine. Set aside. Place the onion, chicken, pineapple and bell peppers in a 6 qt. crock pot that has been sprayed with cooking spray then pour the sauce on top. Stir to combine, cover and cook on low for 6-8 hours or on high for 4-6 hours. Serve over prepared white rice.

6 servings (494 calories each serving including rice) according to my calculator on loseit.com