Crock Pot Teriyaki Chicken

Here's an interesting tidbit about my family:  my parents and both of my sisters met and married their spouses at the same church, where I attended my entire childhood. My husband and I also met there, in the fall of 1991 when his family started attending. I was a high school sophomore and he was a freshman. My sister and her husband were his Sunday school teachers and he thought she was pretty, so when he found out she had a sister he was all in and ready to meet her. There I was in my black and white polka dot dress (heaven help) when we were introduced after Sunday school that day. That December he came to my parents' house for a youth Christmas party and that was when we really started to take notice of each other. Our first date was the following February. My dad drove us to the mall to watch the movie "Wayne's World" and eat Chinese food at the food court! I was so nervous that I was playing with my straw, inadvertently poking a hole in my styrofoam cup that sent pop spewing everywhere. Well done, Shel. That night I ate teriyaki chicken, and since then the dish has held a special place in my heart for good reason; I married that guy in September of 2000. Here's a picture of us on that December night in 1991:

If you've never had teriyaki chicken you are missing out. A sweet, salty, tangy sauce is poured over (traditionally) broiled or grilled chicken. In this case, of course, we are using our favorite kitchen tool, the crock pot! Just cup up chicken (boneless skinless breasts or thighs - your choice), place it in the crock pot, then whip up this delicious sauce you pour on top and let it cook all day. Serve over rice and you'll have a meal far better than any food court. Might I suggest eating it on the couch with your honey while you watch "Wayne's World"? No? Then you pick the movie, but whatever you choose to watch make this to go with it. 

Crock Pot Teriyaki Chicken (adapted from lakelurecottagekitchen.com)

2 lb. boneless, skinless 
chicken breasts, cut into
bite sized pieces 
(can also use thighs)

1/3 c. brown sugar

1/3 c. low sodium soy sauce

4 T. apple cider vinegar

3/4 t. ground ginger

4 cloves garlic, minced

1/4 t. pepper

4 t. cornstarch

4 t. cold water

Place the chicken in a 4 qt. 
slow cooker. In a medium bowl 
combine the sugar, soy sauce,
vinegar, ginger, garlic, pepper, 
cornstarch and water. Whisk 
together then pour over the 
chicken. Cover and cook on low 
for 4-5 hours or until the chicken 
is tender. Serve over white or brown 
rice if desired.

6 servings (240 calories each serving excluding rice) according to my calculator on loseit.com

I served this over Basic Fried Rice.

Eggs in a Basket with Harissa

It's throwback Thursday!  This throwback Thursday is brought to you with a little tweak and update by the use of the harissa recipe I posted on Monday.  Do you remember when you were a kid and your mom would make eggs in a basket for breakfast?  A piece of bread with a hole cut out of the center and an egg fried in the hole!  So yummy!  Some people call it egg in a hole or toad in a hole but we always called it eggs in a basket.  Now, this wasn't necessarily something my mom used to make but I distinctly remember my friend Jennifer's dad making this for us when I spent the night at her house as a kid.  I think it was his signature dish!  Anyway, this is that dish topped with harissa and boy, oh boy, is it good!  A great example of how to use this delectable sauce in a nostalgic way.  Enjoy!

Eggs in a Basket with Harissa 

1 T. butter
2 pieces whole wheat or 12 grain bread, center cut out of each (about a 3" hole)
2 large eggs
Salt and pepper
2 T. harissa

In a medium frying pan (large enough for both pieces of bread to lay flat side by side) melt the butter over medium heat.  Place the bread pieces side by side in the pan (make sure they are laying flat so they will brown evenly.)  Crack an egg into the hole of each piece of bread, season with salt and pepper and allow to cook for about 2-3 minutes or until the bread is crusty and brown and the egg is set on one side.  Flip them over and continue cooking for 1-2 minutes until the egg whites are cooked but the yolks are still runny.  Remove to a plate and top with 1 T. each of harissa and serve (with bacon, if desired!)

2 servings (249 calories each serving) according to my calculator on loseit.com (this will vary depending on the calories in your bread - mine was 100 calories per slice)

Tuna Noodle Casserole

Did you grow up eating tuna noodle casserole like I did?  Did your mom make it with cream of something soup like mine did?  If you have a bad taste (pardon the pun) in your mouth over that age old tuna casserole recipe (with PEAS, might I add - YUCK!) this will change your mind.  Make your own creamy sauce (it's easy, I promise) use the "good" canned tuna and fresh mushrooms (and add the peas if you want, they just aren't for me) and you will be happy, happy!  I show them served here with my jazzed up green beans but feel free to serve it with any green veggie you like!  For added ease, add broccoli (or, okay, PEAS) right to the casserole and dinner is done!

Tuna Noodle Casserole (adapted from skinnytaste.com)

6 oz. no yolk egg noodles
1 T. extra virgin olive oil
1 medium onion, finely diced
3 T. all purpose flour
2 t. salt, divided
1 3/4 c. low sodium chicken broth
1 c. skim milk
1 oz. sherry (optional)
8 oz. sliced baby portabella mushrooms
1 t. black pepper
2 (5 oz.) cans albacore tuna, drained
4 oz. shredded reduced fat sharp cheddar cheese
2 T. Parmesan cheese, shredded
2 T. panko breadcrumbs

Preheat the oven to 375 and spray a 9X12 casserole with cooking spray.

Cook the noodles according to package directions until al dente.  Set aside.

Heat a large skillet over medium high heat and add the olive oil.  Add the onions and cook until soft, about 5 minutes.  Add the flour and 1 t. salt and stir well, cooking an additional 2-3 minutes on medium low heat.

Slowly whisk in the chicken broth, increasing the heat to medium and whisking well for 30 seconds, then add the milk and bring it to a boil.  When boiling, add the sherry, mushrooms, remaining salt and pepper and simmer on medium until it thickens, about 6-7 minutes.  Add the tuna, stirring another minute.

Remove the pan from the heat and add the shredded cheddar cheese and stir until it melts.  Add the cooked noodles and mix well until they are coated evenly.  Pour into the prepared casserole and top with the parmesan cheese and breadcrumbs.  Bake for 20-25 minutes.

6 servings (276 calories each serving) according to my calculator on loseit.com

Chicken and Dumplings

Boy have I got a throwback for you!  Remember going into your grandma's house and smelling the succulent smell of chicken that has been cooking all day and then walking into her kitchen just as she was dropping the dumplings into the simmering broth?  Well friends, you can have that memory and eat it too.  This is a super simple recipe for chicken and dumplings that doesn't take all day and the dumplings are updated with the addition of cornmeal!  The cornmeal adds a great texture which, in my opinion, is needed in an otherwise too smooth (and, if not prepared right, flour-y) dish.  It is lightened up by the use of fat free half and half instead of heavy cream (you won't miss it, I promise) and it is on your table in less than an hour!  Enjoy!

Chicken and Dumplings (adapted from thepioneerwoman.com)

For the chicken:


1 whole chicken, cut into 8 pieces (I asked my butcher to cut up the chicken and remove the skin)
Salt and pepper
1/2 c. all purpose flour
2 T. extra virgin olive oil
1/2 c. carrot, finely diced
1/2 c. celery, finely diced
1 medium yellow onion, diced
1/2 t. dried thyme
1/4 t. turmeric
6 c. low sodium chicken broth
1/2 c. apple cider
1/2 c. fat free half and half

For the dumplings:

1 1/2 c. all purpose flour
1/2 c. yellow cornmeal
1 heaping T. baking powder
1 t. salt
1 1/2 c. fat free half and half

Season the chicken on both sides with salt and pepper.  Place the flour in a shallow dish (I used a pie plate) and dredge the chicken pieces on both sides in the flour.  Shake off the excess.  Heat the olive oil over medium high heat in a large soup pot.  In two batches, brown the chicken on both sides and remove to a clean plate.  

In the same pot, add the carrot, celery and onion and cook for 3-4 minutes over medium low heat.  Stir in the thyme and turmeric then pour in the chicken broth and apple cider.  Stir to combine then add the browned chicken.  Cover the pot and simmer for 20 minutes.  

While the chicken is simmering make the dough for the dumplings by sifting together all the dry ingredients then adding the 1 1/2 c. half and half.  Stir gently to combine and set aside.

Remove the chicken from the pot and set aside on a clean plate.  Let the chicken cool until you are able to handle it (or use 2 forks to shred it if you can't wait!) and add the shredded chicken back to the pot.  Pour 1/2 c half and half into the pot and stir to combine.  Drop tablespoons of dumpling dough into the simmering pot (the dumpling dough will be runny, don't worry, it will work!)  Cover the pot halfway and continue to simmer for 15 minutes.  Check the seasoning and add salt if needed.  Allow to sit for 10 minutes before serving.

8 servings (362 calories each serving) according to my calculator on loseit.com

Dill Pickles

Welcome to this week's edition of Throwback Thursday.  This recipe will make you feel like an old farm lady right in your suburban kitchen!  I LOVE dill pickles.  In fact, I like anything that is vinegar-y and pickl-y.  I am not, however, a fan of sweet pickles.  I have made homemade pickles before but they are always too sweet for me.  This is the perfect pickle if you like them tangy and garlicky.  The apple cider vinegar is the perfect vinegar for this because it is slightly sweet but that is the only sweet element added!  No sugar!  Virtually calorie free!  Did I mention delicious?  Enjoy!

Dill Pickles (adapted from food.com)


1 quart small cucumbers or 1/4" sliced cucumber
1 garlic clove, smashed
3/4 t. dried dill
1/8 t. turmeric
1/2 t. mustard seed
1 1/2 c. water
1/2 c. apple cider vinegar
2 t. salt

Fill a 1 quart jar with cucumbers.  Add the garlic, dried dill, turmeric and mustard seed.  In a 4 cup glass measuring cup (or a bowl) combine the water, vinegar and salt.  Microwave on high for 4-6 minutes (until it boils).  Remove liquid from the microwave and pour it over the cucumbers in the jar  (if you are using a bowl you may want to consider using a funnel to pour the liquid into the jar).  Make sure the cucumbers are covered with liquid.  If not, add water to cover.  Put the lid on the jar and refrigerate.  Pickles are ready to eat when they are cold!

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

Slow Cooker Apple Butter

Is there anything better than the smell of apples and cinnamon cooking away all day in your crock pot? It's the ultimate potpourri!  And, you can eat it when it's done!  Woo hoo!  This is an easy recipe for apple butter and it makes a ton so share some with your friends but keep some for yourself too because I have some fabulous recipes coming your way (both sweet and savory) that are perfect use ups for this delicious stuff.  Apple butter.  It's not just for toast anymore!

Slow Cooker Apple Butter (adapted from mybakingaddiction.com)

3 1/4 lb. apples, peeled, cored and sliced (I prefer Granny Smith)
1/2 c. sugar
1/2 c. brown sugar
1 1/2 t. cinnamon
1/4 t. nutmeg
1/8 t. ground cloves
1/8 t. salt
1 1/2 t. vanilla extract

Place the apples in a 6 quart crock pot that has been sprayed with cooking spray.  Next, pour the sugars, cinnamon, nutmeg, cloves and salt on top and toss with the apples to combine.  Cook on low for 6-8 hours, until the apples are very soft and mushy.  Uncover, add the vanilla extract and use an immersion blender to puree.  If you don't have an immersion blender feel free to use a food processor or a stand blender! For a chunkier apple butter you could just "puree" with a potato masher!

This recipe makes about 5 cups of apple butter.

20 servings (1/4 c. each at 85 calories per serving) according to my calculator on loseit.com

Pimento Cheese

So, today is the first installment of what I will call "throwback Thursday".  What is throwback Thursday, you ask?  Well, on my blog it will mean that, on some Thursdays (not all, just some) I will share a recipe that I remember eating as a kid or that I make now but it was popular a while back.  Think, salisbury steak (which, by the way, you can find right here.)  It could be that I will make it exactly as I remember having it as a kid (ah, nostalgia) or that I will update it and share an even better version of what we all remember.  I will start today with pimento cheese.  Ah, pimento cheese.  I remember eating this lovely concoction at my grandparents' house on white bread.  We also stuffed it in celery at Thanksgiving!  Remember the cheese came in a cute little glass jar?  (Which, incidentally, my mom saved and used for juice glasses!)  I just love my mom.  Anyway, enjoy this updated, homemade version of pimento cheese and come back soon for the next installment of "throwback Thursday"!

Pimento Cheese (adapted from allrecipes.com)

2 c. (8 oz.) extra sharp cheddar cheese (this is the right time to grate your own cheese, folks.  I love the convenience of pre-grated cheese but this is not the place for it.)
8 oz. whipped cream cheese, softened
1/2 c. mayonnaise
1/4 t. garlic powder
1/4 t. cayenne pepper
1/4 t. onion powder
1 (4 oz.) jar diced pimentos, drained

Place the cheddar cheese, cream cheese, mayonnaise, garlic powder, cayenne pepper, onion powder and pimento into the large bowl of a mixer.  Beat at medium speed until thoroughly combined.  

Serve with crackers or veggies.  If you make it ahead and refrigerate it you might want to pull it out an hour or so before serving to let it soften a bit. 

Makes 14 (1/4 c.) servings (208 calories each serving) according to my calculator on loseit.com