Pesto Ranch Chicken

If you are looking for an easy (and I mean EASY) chicken dish to make in the crock pot this is the one you need.  This has only a few ingredients but packs a HUGE flavor punch.  I was gone over the weekend so I made it ahead and left it for my guys at home.  They loved it and I hope you do too!

Pesto Ranch Chicken (adapted from picky-palate.com)

8-10 bone in, skin off chicken pieces (I used legs but you could use thighs or even a whole chicken cut up)
Salt and pepper
1 (6 oz.) jar basil pesto (or make your own) 
1 package ranch seasoning mix (or make your own)
2 lb. baby yukon gold potatoes, quartered
1/2 c. chicken broth

Place chicken pieces in the slow cooker (I used a 6 qt.) and season with salt and pepper.  Spread half the pesto on top of the chicken and sprinkle half of the ranch seasoning on top.  Add the potatoes and season with salt and pepper.  Dollop the rest of the pesto on top of the potatoes and sprinkle the remaining ranch seasoning on top.  Pour in the chicken broth and cook on low for 6-8 hours or on high for 2-4 hours.

Yields 4-6 servings - mine made 5 servings because I used 10 chicken legs (586 calories each serving) according to my calculator on loseit.com

Chili

I love chili.  I grew up eating it A LOT!  My dad was a big fan of chili.  In fact, I was often his partner in crime when my mom made chili.  See, he would go to the kitchen, taste the chili and then decide that it needed more chili powder.  My job was to distract my mom while he doctored the chili!  The really weird thing was he would put the chili on a piece of sandwich bread to taste it!  A chili dog without the dog!  Good times!  While this isn't my moms chili (can't be duplicated) it comes close and, the good thing is, it can be made very thick or thinner if you want to eat it like soup.  The night I made it we had chili dogs so I left it really thick so the chili dogs would be easier to eat.  If you want it thinner just add more water or add a can of diced tomatoes (which I've done before).  You should also feel free to use ground chicken or turkey to save on calories (I've done that too).  Enjoy!

Chili (adapted from foodnetwork.com)

2 lb. lean ground beef (I used 93/7)
2 cloves garlic, minced
1 (8 oz.) can tomato sauce
2 T. chili powder
1 t. ground cumin
1 t. ground oregano
1 t. salt
1/4 t. cayenne pepper
1/4 c. masa harina (corn flour, found in the Mexican food aisle)
1 (15 oz.) can kidney beans (I used light)
1 (15 oz.) can pinto beans
Shredded cheddar, for topping
Chopped onion, for topping
Tortilla chips, for topping
Sliced jalapenos, for topping (if you like stuff spicy like my husband!)

Place the ground beef and garlic in a large soup pot and cook over medium heat until browned.  Drain off the excess fat and pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne (you can also throw in diced tomatoes if you are using them).  Stir together well, cover, and reduce the heat to low.  Simmer for 1 hour, stirring occasionally.  If the mixture becomes overly dry, add water 1/2 c. at a time to reach the desired consistency.

After an hour, place the masa harina in a small bowl and add 1/2 c. water.  Stir it together with a fork.  Dump the masa harina mixture into the chili.  Stir together well and taste to adjust the seasonings.  Add more water if you want the chili thinner.  Add the beans and simmer for 10 minutes.  Serve with shredded cheddar, onion, tortilla chips and jalapenos (if desired). 

6 servings (373 calories each serving, excluding toppers) according to my calculator on loseit.com

Baked Apple Cider Donuts

It's fall, y'all!  I've been waiting to say that.  Hee hee.  I can think of nothing better than sitting on my couch with the windows open, cup of coffee in one hand and one of these cider donuts in the other.  Perfection!  Also, for me, this is a bit of a throwback.  See, when I was a kid my grandma made the most delicious (albeit fried) homemade glazed donuts.  We used to have donut parties at her house.  She would make the donuts from scratch, let them rise and then fry them three or four at a time while my mom stood across the way glazing each and every one as they came out of the oil.  Talk about perfection.  Anyway, these remind me of those times but I have way less guilt about eating them (well, I had no guilt about eating anything as a child but, you get my drift) AND they are so much easier and faster.  Enjoy!

Baked Apple Cider Donuts (adapted from thekitchn.com)

2 c. white whole wheat flour

1 1/2 t. baking powder

1 1/2 t. baking soda

1/2 t. salt

2 t. cinnamon

1 T. flaxseed (or 1 egg)

3 T. water (if using flaxseed)

2/3 c. brown sugar

1/2 c. apple butter (use store bought or make your own)

1 t. vanilla extract

1/3 c. honey

1/3 c. apple cider

1/3 c. plain yogurt

2 T. applesauce (or canola oil)

Powdered sugar for garnish

Preheat the oven to 400 degrees.  Spray two (6 count) donut pans (you will have to bake these in batches because this recipe actually makes 16 donuts) with cooking spray and set aside.  In a large mixing bowl, combine the flour, baking powder, baking soda, salt and cinnamon.  In another large bowl, whisk together the remaining ingredients (the wet ingredients), excluding the powdered sugar.  Pour the wet ingredients into the dry ingredients and whisk until just incorporated.  

Spoon the batter into each donut mold until 3/4 full.  Bake for 10-12 minutes then cool on a wire rack.  Dust with powdered sugar and serve!

16 donuts (129 calories each) according to my calculator on loseit.com

Chicken Pad Thai

I love pad Thai and this recipe does not disappoint!  I had never made it at home before and, it's safe to say, this is much better for you than anything you will order in a Thai restaurant.  You just never know how much MSG and sugar is added to Asian food when you order it out.  You can make the sauce and prep the veggies ahead of time.  In fact, it's a good idea to have your sauce and veggies ready before you start cooking because, once you do, this comes together really fast!  Enjoy!

Chicken Pad Thai (adapted from "Feeding Our Families" by Katie Newell)

For the peanut sauce:

1/4 c. rice wine vinegar (not seasoned)
2 T. peanut butter (I used creamy, natural)
1 t. dried ginger
2 cloves garlic
1 T. + 1 t. honey
2 t. soy sauce
1 T. sesame oil
1/2 t. Sriracha chili sauce (or hot sauce)
1 t. garlic powder
1 t. salt
1 t. sugar
1/4 t. crushed red pepper

For the pad Thai:

8 oz. rice (glass) noodles (follow package instructions for "cooking" - they are usually soaked in hot tap water for 20-30 minutes)

1 T. extra virgin olive oil, divided

1 1/2 lb. boneless, skinless chicken breasts, cut in strips

Salt and pepper

1 small yellow onion, thinly sliced

2 carrots, shredded

1 red bell pepper, sliced

2 c. bean sprouts

2 green onions, sliced
1/4 c. cilantro, chopped
1/2 oz. peanuts, chopped
lime wedges, for squeezing

For the peanut sauce:

In a mini food processor or blender combine all ingredients and pulse to combine.  Set aside

For the pad Thai:

Prepare rice noodles according to package directions and set aside.  Heat a large deep skillet over medium high heat and add 1 1/2 t. olive oil.  Add the chicken, season with salt and pepper and saute, stirring occasionally until the chicken is cooked through.  Remove the chicken to a plate.  Heat the remaining 1 1/2 t. olive oil and add the onions.  Stir fry for 2 minutes.  Next, add the carrots and stir fry for 1-2 minutes more.  Finally, add the bell pepper and stir fry 1 minute longer.  Reduce heat to medium low and stir in bean sprouts, cooked chicken, rice noodles and pad Thai sauce.  Toss until the chicken and noodles are warm and the sauce is coating the noodles, chicken and veggies.  Taste and season with additional salt and pepper if desired.  Transfer to serving dishes and garnish with green onions, cilantro, peanuts and lime juice.  

Shrimp Tostadas

It's Taco Tuesday!  This time I have an open faced "taco" for you - a tostada!  Can you believe I have never made tostadas before?  After trying this recipe I am a believer!  These are easy and fast to put together.  Serve with a side of Spanish rice and you have a great Mexican feast!

Shrimp Tostadas (adapted from skinnytaste.com)

For the shrimp:

1 lb. medium shrimp (51-60 count), peeled and deveined
2 cloves garlic, minced
1/4 c. salsa verde (I used Herdez brand)

1/2 t. salt

For the guacamole:

2 medium avocados
2 T. white onion, minced
1/4 c. cilantro, chopped
1 lime, juiced
1 t. salt
1/2 t. black pepper

For assembling the tostadas:

6 tostada shells (I used Ortega brand)
1 (16 oz.) can fat free refried beans, heated
Shredded romaine or bibb lettuce
Guacamole (recipe above)
Shrimp (recipe above)
3/4 c. (2 T. each tostada) salsa verde, for topping
6 T. (1 T. for each tostada) shredded cheese of your choice, for topping

For the shrimp:

Combine the shrimp with the garlic, salsa and salt in a medium bowl.  If you have time, let it sit in the fridge for a couple of hours.  If not, no problem!  Heat a medium skillet over medium high heat and add the shrimp.  Saute, stirring frequently, until the shrimp are pink and cooked through, about 5 minutes.

For the guacamole:

For the guacamole halve the avocados, remove the pits and scoop out the flesh into a small bowl.  Add the remaining ingredients and stir to combine.  Taste for salt and pepper.  Cover with plastic wrap (if making ahead) and store in the fridge until you are ready to eat.  Tip:  if you place the plastic wrap directly on top of the guacamole in the bowl it will stay green longer (that "add the pit to the bowl with the guacamole" is an old wives' tale!)

To assemble the tostadas:

Place a tostada on each plate, top with 1/6 of the refried beans, spreading evenly on top of the tostada.  Add 1/6 of the guacamole and a small handful of lettuce.  Top with the shrimp, salsa verde and cheese and serve!

6 servings (272 calories each serving) according to my calculator on loseit.com

Pumpkin Spice Muffins

If you or anyone you know has done Weight Watchers this is probably not a new recipe for you!  HOWEVER, it is worth sharing because it is SO good AND, it's fall.  Time for PUMPKIN!!!!  Please note that this is equally delicious with a devil's food cake mix so if you feel like chocolate, help yourself.  Don't mind if I do!  

Pumpkin Spice Muffins (from food.com)


1 (18 oz.) cake mix (I used spice but you could also use chocolate!)
1 (15 oz.) can pumpkin puree (NOT pumpkin pie filling)
1 c. water

Preheat oven to 350.  Mix all ingredients together with a hand mixer in a large bowl.  Place cupcake liners in muffin pans (24) and fill the muffin cups about 1/2 full.  Bake for 14-16 minutes or until a toothpick inserted in the center comes out clean.

24 muffins (83 calories each) according to my calculator on loseit.com

*Note - these muffins are not very big.  Feel free to make them bigger but know there will be calorie consequences!!!!

Slow Cooker Pepperoni Chicken

This is referred to in my house as "pizza chicken" - even my picky 4 year old will eat it (if I wrap it in a tortilla, but STILL!)  It is super easy to put together (you could even do it the night before) and very tasty.  I served it over brown rice with roasted asparagus.  Enjoy!

Slow Cooker Pepperoni Chicken (adapted from skinnymom.com)

8 bone in, skin off chicken thighs
Salt and pepper
2 oz. sliced turkey pepperoni (about 30 slices)
1 (2.25 oz.) can sliced black olives, drained
1/2 c. reduced sodium chicken broth
1 T. tomato paste
1 t. Italian seasoning
1/2 c. (2 oz.) shredded part-skim Mozzarella cheese 

Place chicken in a 6 quart slow cooker (I sprayed mine with cooking spray first) and sprinkle with salt and pepper.  Cut pepperoni slices in half and sprinkle on top of the chicken.  Add the sliced black olives.  In a small bowl whisk together the chicken broth, tomato paste and Italian seasoning and pour over the chicken.  Cover and cook on low for 6-7 hours or on hight for 3-4 hours.  Remove the lid, sprinkle the chicken with cheese and replace the lid for 5-10 minutes or until the cheese has melted.  Serve!

8 servings (160 calories each serving) according to my calculator on loseit.com

Almond Chicken Asparagus

Friends, if you live in Kansas City, you may have eaten at a restaurant called Blue Koi.  Can I get an amen?!  That place is the bomb!  Well, my favorite dish (of which I will eat the whole blasted bowl) is Almond Chicken Asparagus.  So, when my friend Kara sent me a recipe for the very chicken of which I am speaking with a message that said "can it be true????" I knew I had to give it a try.  The rest is history.  I made this for dinner Tuesday night.  It makes 4 servings.  After we ate (me, my husband and my non-picky kid) there was only one serving left.  I arm wrestled my husband for the remaining serving for lunch for Wednesday and he won.  Dang!  So, I did what anybody who falls in love with a plate of chicken and rice would do.  I went to the grocery store after dinner and bought ingredients to make another batch.  I made it for lunch Wednesday and I am HIDING the leftovers.  Hoarding them ALL for myself (well, I might share some with Kara).  This might be the best chicken I've ever had.  And now I can make it at home anytime!  And you should too but you should just go ahead and make a double batch the first time.  I'm just sayin'!

Almond Chicken Asparagus (adapted from alatariel78.blogspot.com)

1/4 c. mayonnaise (I used mayo with olive oil)
4 cloves garlic, minced
1 t. salt
1/2 t. pepper
1 1/2 lb. boneless skinless chicken breasts cut in thin strips
1 bunch asparagus, woody ends removed and cut in 1" pieces
1/2 c. sun dried tomatoes
1/4 c. sliced almonds, toasted (toast them in a small skillet on medium heat for 3-5 minutes)
Brown or white rice for serving (I used brown - 1/2 c. uncooked is a serving so make 2 cups)
Low sodium soy sauce for serving (if desired)

The night before or early on the morning that you want to cook this dish combine the mayo, garlic, salt and pepper in a large bowl and stir to combine.  Add the chicken, asparagus and sun dried tomatoes.  Mix everything together really well, cover with plastic wrap and put in the fridge (the first time I made it, it sat for 24 hours.  The second time it sat for only 5.  I'm not a patient person.  Have I mentioned that?)

When you are ready to cook heat a large skillet over high heat and add the chicken mixture, making sure to get all the sauce out (I used a rubber spatula).  Spread the chicken mixture in a single layer in the pan and don't mess with it for 3-5 minutes.  You want the chicken to brown before you turn it.  Turn the chicken and cook another 3-5 minutes, then stir around until the chicken is fully cooked through.  This will take 12-15 minutes total.  Serve over rice with a dash of soy sauce if desired.

4 servings (472 calories each serving including brown rice) according to my calculator on loseit.com

Apple Butter Pork Chops

As promised, here's a way in which to use the apple butter you made (you did make some, right?) in a savory application.  Sauteed pork chops with apple butter and coarse ground mustard for a little tang and caramelized onion on top for a smoky bite.  Enjoy!

Apple Butter Pork Chops (adapted from

ourbestbites.com

1 1/2 T. extra virgin olive oil (divided)

 1 large yellow onion, sliced

1 t. salt, divided

1/2 t. pepper, divided

1/4 c. all purpose flour

1/2 t. garlic powder

6 (4 oz.) boneless pork chops (1/2" thick)

1 c. apple cider

1/4 c. apple butter (use store bought or make your own)

1 T. water

1 1/2 T. coarsely ground mustard

1 t. garlic, minced

In a medium skillet heat 1 T. olive oil over medium heat.  Add the sliced onion, 1/2 t. salt and 1/4 t. pepper and saute the onion, stirring frequently over medium low heat until the onion is brown and caramelized, about 20-25 minutes.

In the meantime combine the flour, 1/2 t. salt, 1/4 t. pepper and garlic powder together in a small bowl (I used a pie plate).  In a large skillet heat the remaining 1/2 T. olive oil over medium high heat.  Dredge the pork chops in the flour mixture, coating both sides and shaking off the excess then add to the pan.  Cook for 2-3 minutes on each side or until they are brown and crispy.  Remove to a plate and set aside.

In the same skillet combine the apple cider, apple butter, water, mustard and garlic and cook for 1-2 minutes until the sauce begins to bubble.  Add the pork chops back to the pan and increase the heat to high.  Allow the pork chops to finish cooking and the sauce to reduce and evaporate for about 3-5 minutes.  You want the sauce to be a little thick so it sticks to the pork chops.  Serve the caramelized onions on top of the pork chops.  Enjoy!

6 servings (257 calories each serving) according to my calculator on loseit.com

Fajita Extravaganza!

One of my favorite memories from this summer was gathering with 3 other couples (and 11 kids) at our friend's house for a fajita and sangria party.  (You can find the sangria recipe here.)  The weather was perfect for the kids to swim, the food was delicious and there ain't nothing wrong with a fajita any time of year!  Here are the recipes I use.  Use them at your next Mexican fiesta and you will be a big hit with your friends!

Fajita Extravaganza!

Chicken Fajitas (adapted from allrecipes.com)

1/4 c. freshly squeezed lime juice
1/4 c. water
2 T. extra virgin olive oil
4 cloves garlic, smashed
2 t. soy sauce or Bragg's liquid amino acids
1 t. salt
1/2 t. cumin
1/2 t. black pepper
1/2 t. chili powder
1/4 t. cayenne pepper
1 1/2 lb. boneless, skinless chicken breasts, cut in strips if you are sauteing the chicken inside, left whole if you want to grill the chicken

Mix the lime juice, water, olive oil, garlic, soy sauce, salt, cumin, black pepper, chili powder and cayenne pepper in a large ziploc bag and add the chicken.  Marinate at least 4 hours or overnight if you have time.  If you are sauteing the chicken add it to a large skillet (with the marinade) and cook, stirring occasionally, until it is cooked through and the marinade has evaporated away, about 12-15 minutes.  If you are grilling, heat the grill to medium high and grill for 6-8 minutes per side.  Let the meat rest for 5 minutes and then cut into strips for serving.  

8 servings (133 calories each serving) according to my calculator on loseit.com

Beef Fajitas (adapted from thepioneerwoman.com)

1/4 c. extra virgin olive oil
1 1/2 T. Worcestershire sauce
1/4 c. lime juice
2 cloves garlic, chopped
1 1/2 t. cumin
1 1/2 t. chili powder
1/4 t. crushed red pepper flakes
1 t. salt
1/4 t. black pepper
1 beef flank steak (about 2 lb.)

Mix the olive oil, Worcestershire sauce, lime juice, garlic, cumin, chili powder, red pepper flakes, salt and pepper in a large ziploc bag and add the flank steak.  Marinate at least 4 hours or overnight if you have time.  Heat the grill to medium high and grill for 4-6 minutes per side.  Allow to rest for 5 minutes and allow to rest for 5 minutes.  Slice against the grain into thin strips and serve.

16 servings (143 calories each serving) according to my calculator on loseit.com

Fajita Vegetables (Shelly Redmond)

1 T. extra virgin olive oil
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow onion, thinly sliced
1 t. salt
1/2 t. pepper

Heat the olive oil in a large saute pan and add the peppers, onion, salt and pepper.  Saute over medium heat until the veggies are tender and a little bit brown and crispy.  Serve with the chicken or beef.  (Note:  for this party we grilled the veggies and I just sauteed the onion inside.  If you choose to go this route I would cut the peppers in half, remove the seeds and grill them, then slice.)

6 servings (40 calories each serving) according to my calculator on loseit.com

For serving:

Flour tortillas
Shredded cheese
Salsa
Sour cream
Chopped cilantro
Guacamole (you can find my recipe here)

These recipes can easily be doubled or tripled for a crowd!  Hope you enjoy!

Heirloom Tomato Salad

My husband picked up some delicious heirloom tomatoes at the farmer's market this weekend so I decided to make a salad.  It was super easy and really highlighted the beautiful tomatoes.  When ingredients are fresh and tasty you really need to do very little to them to highlight their flavors.  Enjoy!

Heirloom Tomato Salad (adapted from epicurious.com)

2 1/2 - 3 lb. heirloom tomatoes, cut in large bite sized pieces
1 1/2 T. extra virgin olive oil
1 1/2 T. red wine vinegar
1/2 t. dijon mustard
1 t. salt
1/2 t. pepper
1/4 c. feta cheese crumbles
1/4 c. basil, sliced

Place tomatoes in a medium bowl and set aside.  In a small container with a tight fitting lid, combine the olive oil, vinegar, mustard, salt and pepper and shake to combine.  Pour the vinaigrette over the tomatoes and add the feta cheese and basil.  Toss gently to combine and serve at room temperature.

4 servings (101 calories each serving) according to my calculator on loseit.com