Fresh Figs with Goat Cheese & Peppered Honey{Gluten Free Goodness}

This is a perfect no cook recipe for any occasion.

Ingredients

• 1/4 cup honey
• 1/2 teaspoon freshly ground black pepper
• 12 fresh figs
• 1/4 cup soft fresh goat cheese

Preparation

Combine honey and pepper in small pitcher; stir to blend.

Starting at stem end, cut each fig into quarters, stopping 1/2 inch from bottom to leave base intact. Gently press figs open. Spoon 1 teaspoon cheese into center of each. Arrange figs on platter; drizzle with peppered honey. (Okay, I started to do this but then I realized that it would be more fun to allow people to drizzle and stuff at their own discretion.)

Read More http://www.epicurious.com/recipes/food/views/Fresh-Figs-with-Goat-Cheese-and-Peppered-Honey-235549#ixzz1WXuLz0xd

Grilled chicken with spiced yogurt

After Sammy told me how delicious this recipe was, I gathered up the ingredients and made it tonight.  It was absolutely delicious and I'm so glad I tried something new!  The recipe is from Epicurous and Sammy has great pictures on her blog from when she made it. Trust us, it is heavenly!

Ingredients

2 1/4 cups plain yogurt (18 oz; preferably whole-milk)
3 tablespoons olive oil
2 1/2 tablespoons fresh lemon juice
2 teaspoons salt
1 tablespoon chili powder
3/4 teaspoon ground cumin
3/4 teaspoon ground coriander
3/4 teaspoon black pepper
1/4 teaspoon cinnamon
6 skinless boneless chicken breast halves (2 1/4 to 2 1/2 lb total)
1 cup small fresh mint leaves
2 tablespoons minced shallot

Whisk together 1 cup yogurt, 2 tablespoons oil, 1 tablespoon lemon juice, salt, and spices, then add chicken and turn until coated well. Marinate at room temperature 20 minutes.

While chicken is marinating, prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.

While grill is heating, whisk together remaining 1 1/4 cups yogurt and 1 1/2 tablespoons lemon juice and salt to taste.

Grill chicken (discard marinade), covered only if using gas grill, on lightly oiled grill rack, turning over occasionally, until just cooked through, 10 to 12 minutes total. Transfer chicken to a platter.

Toss together mint, shallot, and remaining tablespoon oil in a small bowl. Drizzle chicken with yogurt sauce and top with mint salad.

Moroccan Winter Squash & Carrot Stew with Quinoa//Gluten Free Goodness

I discovered this recipe in Epicurious a few weeks ago and fell in love. I added a half of a sweet potato, white beans to the stew and golden raisins to the quinoa. Here is how to make it:

Ingredients

Stew
2 tablespoons olive oil
1 cup chopped onion
3 garlic cloves, chopped
2 teaspoons Hungarian sweet paprika
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon ground ginger
1/2 teaspoon cayenne pepper
1 can of white beans
Pinch of saffron
1 cup water
1 14 1/2-ounce can diced tomatoes, drained
2 tablespoons fresh lemon juice
3 cups 1-inch cubes peeled butternut squash (from 1 1/2-pound squash)
2 cups 3/4-inch cubes peeled carrots

Quinoa

1 cup quinoa*
hand full of golden raisins
1 tablespoon butter
1 tablespoon olive oil
1/2 cup finely chopped onion
1/4 cup finely chopped peeled carrot
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon turmeric
2 cups water
1/2 cup chopped fresh cilantro, divided
2 teaspoons chopped fresh mint, divided

For stew:
Heat oil in large saucepan over medium heat. Add onion; sauté until soft, stirring often, about 5 minutes. Add garlic; stir 1 minute. Mix in paprika and next 8 ingredients. Add 1 cup water, tomatoes, and lemon juice. Bring to boil.

Add beans, squash,sweet potato and carrots. Cover and simmer over medium-low heat until vegetables are tender, stirring occasionally, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.)


For quinoa:

Rinse quinoa; drain. Melt butter with oil in large saucepan over medium heat. Add onion and carrot. Cover; cook until vegetables begin to brown, stirring often, about 10 minutes. Add garlic, raisins,salt, and turmeric; sauté 1 minute.








Add quinoa; stir 1 minute.

Add 2 cups water. Bring to boil; reduce heat to medium-low. Cover; simmer until liquid is absorbed and quinoa is tender, about 15 minutes.




















Rewarm stew. Stir in half of cilantro and half of mint. Spoon quinoa onto platter, forming well in center. Spoon stew into well. Sprinkle remaining herbs over(don't you dare forget the herbs-they make the dish!)

Tada:

 
 
 
 
 
 
 
 
 
 
 
 
 
 
Read More http://www.epicurious.com/recipes/food/views/Quinoa-with-Moroccan-Winter-Squash-and-Carrot-Stew-233714#ixzz1F0BKNxGo

honey mustard stuffed chicken breasts

Tonight I decided to recreate a yummy dish I had years ago.  I love the combination of sweet and savory the mustard and brown sugar give the chicken.  It has simple ingredients and is so good.  Even my picky kids gobbled it up! 

Ingredients


6 ounces cream cheese, softened (I used low fat and it worked great)
4 skinless, boneless chicken breast halves
3/4 cup brown sugar
1/2 cup Dijon mustard (I used Grey Poupon)
1/2 cup chopped pecans


Directions


1.  Preheat oven to 400 degrees
2.  Pound chicken breasts thin with a meat mallet. Spread with cream cheese and roll up. In a small bowl, mix together brown sugar and Dijon mustard. Press mustard mixture onto chicken. Roll chicken in chopped nuts. Place in a baking dish.
3.  Bake in preheated oven for 20 to 30 minutes, or until chicken is no longer pink, and juices run clear. 

 

Enjoy!

{Gluten Free} Baked Cod & Chorizo

With an 11wk old and an almost 3year old, this hungry momma doesn't have tons of time to lounge in the kitchen. This baked cod recipe is so easy to make and DELICIOUS! Try it!!

Ingredients:
2 tablespoons olive oil
4 ounces Spanish chorizo (cured sausage), thinly sliced
1 pound Yukon gold potatoes, sliced 1/4 inch thick
2 leeks (white and light green parts), cut into thin half-moons
1/4 teaspoon crumbled saffron threads
Kosher salt and black pepper
1 1 1/2-pound piece cod fillet
1/4 cup fresh flat-leaf parsley, roughly chopped ** i substituted cilantro

Preparation:
 
1.Heat oven to 400° F. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Add the sausage and cook, tossing occasionally, until browned, 2 to 3 minutes.


2.Add the potatoes and cook, stirring occasionally, for 10 minutes. Add the leeks, saffron, ½ cup water, ¾ teaspoon salt, and 1/8 teaspoon pepper. Bring to a boil.

3.Season the cod with ½ teaspoon salt and 1/8 teaspoon pepper. Place it on top of the potatoes and drizzle with the remaining tablespoon of oil.

4.Transfer the skillet to oven and bake until the cod is opaque throughout, 15 to 20 minutes. Sprinkle with the parsley before serving.

To see step by step mosey on over to my blog

Curried Chicken Salad

After hearing about Rather Sweet's curried chicken salad from my friend Ellen, I just had to try it while we were in Fredericksburg.  I must say, it was delish!  When I got back home and was craving more, I decided to whip up my own version. 

Mix the following ingredients together and chill:
1 cup mayo

2 tablespoons sugar

2 tablespoons Apple cider vinegar

2 teaspoons curry powder

1 1/8 ounces natural sliced almonds (toasted)

1/2 cup celery

1/2 cup Craisins

3 cups chopped chicken

It's savory, sweet and scrumptious!  You can serve it on a bed of lettuce or it's great on a croissant.  Save some of the sauce on the side before you add the chicken so you can have extra to dip or pour on your salad.  YUM!

Nana's Banana Nut Bread

1/2 cup softened butter
1/2 cup chopped nuts (pecans/walnuts)
1 cup sugar
2 cups flour
2 eggs
1 tsp. baking soda
2 medium spotted bananas (mashed)
1 tsp. salt

Cream butter and sugar. Add eggs and beat well. Add mashed bananas to flour, baking soda & salt mixture.
Bake 45 minutes to 1 hour at 325. After greasing loaf pan with butter, sprinkle with liberally with sugar instead of flour and sprinkle sugar on top before baking.
(Bake in 1 large loaf pan or 2 small)

ENJOY!

The Great Cake Debate from Hungry Girl

I got this in a hungry girl email a few weeks ago. It's a bunch of different ways to make cakes with a mix that are healthier.

So most of us already knew about the pumpkin recipe. I actually like to add 1 can pumpkin and some egg substitute (equal to 1 egg). It comes out awesome that way. It's Logan's favorite cake!

I've done a chocolate cake with diet coke too. It comes out pretty good, but you can taste the aftertaste of the soda a little.

I tried the applesauce with a yellow cake mix a few weeks ago and it was good, but really moist and apple-y. The kids really liked it though. I served it with whipped cream and a little cinnamon on top! I think next time I would do 1/2 applesauce, 1/2 egg sub.

Today I'm making the chocolate cake with Greek yogurt. It mixed up pretty thick, but baked up nice and even. It's very fluffy and moist. Not as dense as with pumpkin. Delicious!! The kids like it too!
Here are all Hungry Girls Recipes:

Cake Mix + No-Sugar-Added Applesauce

PER SERVING (1 piece, 1/12th of cake): 179 calories, 3.25g fat, 299mg sodium, 36g carbs, 0.5g fiber, 21.5g sugars, 1.5g protein -- POINTS® value 4*

Ingredients:

One 18.25-oz. box moist-style cake mix

1 cup no-sugar-added applesauce

Directions:Preheat oven to 350 degrees. Combine ingredients in a large bowl and add 1 cup water. Whisk thoroughly and transfer to a baking pan sprayed with nonstick spray; bake in the oven until a knife inserted into the center comes out clean. (Refer to cake-mix box for pan size and approximate bake time.)MAKES 12 SERVINGS

Best Flavor: Yellow cake mix. It goes perfectly with the fruity taste of the sauce.

The Texture: VERY moist and fluffy. A+!

The Taste: AMAZING!!!! Sweet and slightly apple-y. Two YUMS up...

Cake Mix + Diet Soda

PER SERVING (1 piece, 1/12th of cake): 171 calories, 3.25g fat, 301mg sodium, 34g carbs, <0.5g>

Ingredients:

One 18.25-oz. box moist-style cake mix

One 12-oz. can diet soda

Directions: Preheat oven to 350 degrees. Combine ingredients in a large bowl. Whisk thoroughly and transfer to a baking pan sprayed with nonstick spray; bake in the oven until a knife inserted into the center comes out clean. (Refer to cake-mix box for pan size and approximate bake time.)MAKES 12 SERVINGS

Best Flavor Combo: Yellow cake mix + diet cream soda. Runners-up include lemon cake mix + diet lemon-lime soda and devil's food cake mix + diet cherry cola.

The Texture: Moist and light.

The Taste: Pretty darn impressive! However, if you're sensitive to the sweetener in diet soda, you may notice a slight aftertaste... especially if you use cola of any kind.

Cake Mix + Canned Pure Pumpkin

PER SERVING (1 piece, 1/12th of cake): 183 calories, 3.5g fat, 301mg sodium, 37g carbs, 1.25g fiber, 20.5g sugars, 2g protein -- POINTS® value 4*

Ingredients:

One 18.25-oz. box moist-style cake mix

One 15-oz. can pure pumpkin

Directions:Preheat oven to 400 degrees.Combine ingredients in a large bowl. Mix thoroughly -- batter will be VERY thick -- and transfer to a baking pan sprayed with nonstick spray; bake in the oven until a knife inserted into the center comes out clean. (Refer to cake-mix box for pan size and approximate bake time.)MAKES 12 SERVINGS

Best Flavor: Devil's food cake mix is CLEARLY a classic choice. (Hello?! Yum Yum Brownie Muffins!) But spice cake mix... WOW. Yellow and white cake mixes, sadly, do not work as well.

The Texture: Thick and dense in the BEST possible way. Brownie-like, in the case of the devil's food; the spice cake reminded us of pumpkin bread!

The Taste: No one would ever guess this is guilt-free in any way. It's delicious!

Cake Mix + Egg Substitute

PER SERVING (1 piece, 1/12th of cake): 181 calories, 3.25g fat, 337mg sodium, 34.5g carbs, <0.5g>

Ingredients:

One 18.25-oz. box moist-style cake mix

1 cup fat-free liquid egg substitute (like Egg Beaters Original)

Directions:Preheat oven to 350 degrees. Combine ingredients in a large bowl and add 1 cup water. Whisk thoroughly and transfer to a baking pan sprayed with nonstick spray; bake in the oven until a knife inserted into the center comes out clean. (Refer to cake-mix box for pan size and approximate bake time.)MAKES 12 SERVINGS

Best Flavor: Egg sub is like the little black dress of cake companions; it goes well with everything.

The Texture: The first time we made this, we used only 1/4 cup of water; it was a little dry and dense, but it reminded us of pound cake, which isn't a bad thing. With a full cup of water, it came out light and fluffy. It had a more substantial, cake-like consistency than the applesauce and soda versions, but it wasn't quite as moist.

The Taste: Good! But it's not our favorite. That one's up next...

Cake Mix + Fat-Free Greek Yogurt

PER SERVING (1 piece, 1/12th of cake): 180 calories, 3.25g fat, 306mg sodium, 34.5g carbs, <0.5g>

Ingredients:

One 18.25-oz. box moist-style cake mix

1 cup fat-free plain Greek yogurt (like Fage Total 0%)

Directions:Preheat oven to 350 degrees. Combine ingredients in a large bowl and add 1 cup water. Whisk thoroughly and transfer to a baking pan sprayed with nonstick spray; bake in the oven until a knife inserted into the center comes out clean. (Refer to cake-mix box for pan size and approximate bake time.)MAKES 12 SERVINGS

Best Flavor: Devil's food cake mix. Hands down.

The Texture: The word "velvety" comes to mind... Super moist and decadent! Kind of like a brownie-cake hybrid.

The Taste: YUMMY! Everyone who tried this loved it. There wasn't any yogurt taste at all... just pure cake-tastic deliciousness!

pork medallions with mustard sauce and roasted vegetables

My friend Jennie made this yummy dinner on our Selvage Sisters getaway weekend and it is so good! Serve the pork medallions and roasted vegetables with long grain rice for a delicious meal.  Thanks for this great recipe Jennie!

1990 Pork Medallions in Mustard Sauce

2 tablespoons vegetable oil
2 tablespoons coarse-grained mustard
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
1 1/2 pounds pork tenderloin
1/4 cup dry white wine or chicken broth
Mustard Sauce

Stir together first 4 ingredients. Rub mixture over pork, and place in a large heavy-duty zip-top plastic bag. Chill 8 hours. Place pork on a lightly greased rack in a shallow roasting pan.

Bake at 450° for 15 minutes. Reduce temperature to 400°, and bake 15 minutes or until a meat thermometer inserted into thickest portion registers 160°, basting with wine every 10 minutes. Slice and serve with Mustard Sauce.

-------------------------------------------

Mustard Sauce
 1 3/4 cups whipping cream
1/4 cup coarse-grained mustard
1/4 teaspoon salt
1/8 teaspoon ground white pepper

Cook whipping cream in a heavy saucepan over medium heat until reduced to 1 1/4 cups (about 20 minutes). Do not boil. Stir in remaining ingredients, and cook mixture 1 minute.

--------------------------------

Oven Roasted Vegetables
1 medium zucchini, cut into bite-size pieces
1 medium summer squash, cut into bite-size pieces
1 medium red bell pepper, cut into bite-size pieces
1 medium yellow bell pepper, cut into bite-size pieces
1 pound fresh asparagus, cut into bite size pieces
1 red onion
3 Tablespoons olive oil
1 teaspoon salt
½ teaspoon ground black pepper
Heat the oven to 450 F. Place the vegetables in a large bowl. Toss with the olive oil, salt, and pepper to mix and coat. Spread in a single layer in a roasting pan. Roast for 30 minutes, stirring occasionally, until the vegetables are lightly browned and tender. Serves 4

power cookies

2 cups dark brown sugar
2 tsp. salt
2 cups granulated sugar
2 tsp. baking soda
¾ c. butter, softened
3 cups uncooked oats
1 cups vegetable shortening
2 cups coconut
4 eggs
2 cups raisins
2 tsp. vanilla
1 cups chocolate chips
3 cups all-purpose flour
1 cups chopped nuts

Cream together the brown sugar, granulated sugar, butter & shortening. Beat in the eggs & vanilla. Combine flour, salt, & soda and beat into first mixture. Add remaining ingredients & knead into first mixture. Drop by heaping teaspoons, 2 inches apart, on greased baking sheet. Bake in preheated 350 degree oven about 8 minutes or until cookies are nicely browned. Let cookies cool on baking sheet about 1 minute before removing to rack to cool. Store in airtight container. Makes 7 dozen cookies. For best results, shape dough into rolls, wrap and chill several hours; then slice and bake as above.

These are the BEST cookies ever!

Banana Chocolate Chip Cookies

I usually have one or two bananas that get too ripe before we can eat them. Instead of making banana bread this time I tried something different!

1 3/4 C Flour

1 t Baking soda

1 t Salt

1 C (2 sticks) Butter, softened

3/4 C Sugar

3/4 C Packed brown sugar

1 t Vanilla extract

2 Large eggs (I used fresh!)

2 C Semi-Sweet Chocolate Chips

1/2 - 3/4 C Nuts (optional)

1 Mashed banana

Preheat oven to 375. Combine flour, salt and soda and set aside. Cream butter, sugar, brown sugar and vanilla. Add banana. Once mixed add eggs one at a time, mixing well after each. Slowly mix in flour mixture. Once well blended, fold in chocolate chips.

Chill for 15 minutes to make dough easier to work with. Drop by spoonful onto greased cookie sheet. Bake 9-11 minutes. Cool on cookie sheet 2 minutes, then move to cooling rack.

SPINACH ARTICHOKE DIP

1 bag fresh spinach
1 can broth
1 small sour cream (u can use a large to make it more fluffy & 86 the mayo))
3 tbs mayo (optional)
1 bag Italian Cheese Mix (can use 2 to make it extra cheesy!)
1 wheel Queso Fresco (Mexican cheese; by the quesadilla cheese)
2 jars artichokes in oil, drained (u can use any; these are my favorite!)
1 tbs minced garlic (u can use powdered)
1/2 tsp salt
1/2 tsp pepper



Reserve approx 1/4- 1 cup Italian cheese mix.

Boil Spinach & broth until reduced to approx 1/2 cup or broth. Chop artichokes while u wait! Crumble wheel of cheese into boiling hot mixture (cubing seems to not melt very well). Reduce heat & add garlic, salt & pepper. Remove from heat & add remaining ingredients.

Top with reserved cheese.


*Bake at 350-375 for 20-30 minutes. You can crank up the heat if you're in a hurry or just extend boiling time on the stove & just brown in the oven! I usually finish up with the broiler for a few minutes so the top gets nice & brown!

Serve with sturdy tortilla chips or a baguette is really good!

ENJOY!

24 Creative Birthday Cakes and Cupcakes for Kids

Searching for a theme for Jacob's 2nd birthday and stumbled upon this link:

24 Creative Birthday Cakes and Cupcakes for Kids

I love the block cake!

Award Winning Carrott Cake

Emily made this cake for the Williamson County Youth Fair and won Reserve Grand Champion with it. There was some tough competition but it was mighty tasty!


Carrot Cake

Ingredients:
2 ½ cups all-purpose flour, plus more for pans
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
¾ teaspoon coarse salt
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
3 sticks (12 ounces) unsalted butter, room temperature, plus more for pans
1 cup packed light-brown sugar
½ cup granulated sugar
3 large eggs
2 teaspoons pure vanilla extract
½ cup water
1 pound carrots (8 to 10 medium carrots), peeled and shredded on a box grater or in a food processor (about 2 ¾ cups)
2 cups pecans (1 cup finely chopped for batter, 1 cup coarsely chopped for decorating sides of cake)
White butter icing (recipe follows)

Cake directions:
1. Preheat over to 350°. Butter 3 9-inch cake pans. Line bottoms with parchment paper and butter parchment. Dust with flour, tapping out excess. Whisk together flour, baking powder, baking soda, cinnamon, salt, ginger, and nutmeg.
2. Beat butter and sugars with a mixer on medium speed until pale and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat 3 minutes. Add vanilla, water and carrots. Beat until well combined, about 2 minutes. Reduce speed to low, and add flour mixture, then finely chopped pecans.
3. Scrape batter into prepared pans, dividing evenly. Bake, rotating pans halfway through, until golden brown and a toothpick inserted into the center comes out clean, about 30 minutes. Let cool in pans on wire rack for 15 minutes. Run a knife around edges of cake to loosen, and turn out cakes onto rack. Turn right side up and let cool completely.
4. Using a serrated knife, trim rounded top of 2 cakes. Place one trimmed cake, cut side up, on a serving platter. Spread 1 cup frosting over cake. Top with second trimmed cake, cut side down. Spread 1 cup frosting over cake. Top with remaining cake. Spread remaining frosting over top and sides. Gently press coarsely chopped pecans onto sides of cake. Refrigerate 1 hour (or up to 1 day, covered) before serving.

White Butter Icing:

Ingredients:
1/3 cup soft butter
3 cups sifted confectioners sugar.
About 3 tablespoon water
1 ½ teaspoon vanilla

Icing directions:
Blend butter and sugar thoroughly. Stir in water and vanilla until smooth.

Easy Pulled Pork

3 lbs Boneless Pork Roast (I used Boston Butt)

1/2 C Firmly Packed Brown Sugar

1/4 C Apple Cider Vinegar

1 T Pepper Sauce (I used Frank's Red Hot)

1 Envelope Lipton Onion Mushroom Soup Mix

1 C Ketchup

8 Kaiser Rolls or Hamburger Buns

In crock pot, place pork. Combine remaining ingredients except rolls and pour over pork; turn to coat.

Cook covered on LOW 8-10 hours or HIGH 4-6 hours until pork is tender.

Remove pork; reserve juices. With two forks shred pork and return to juices. Serve on rolls or buns.

I served on toasted buns with potato salad as the side. Easy and tasty!

Cheesy Volcano Meatballs

I know it's been forever since I posted here, but I wanted to share this recipe I tried from Kraft. Even Logan liked it and he NEVER likes meatballs or meatloaf or anything like that. He ate the whole sandwich with no complaint!

Cheesy Volcano Meatballs

1 lb. lean ground beef
6 RITZ Crackers, finely crushed
1/4 cup KRAFT Grated Parmesan Cheese
3/4 cup spaghetti sauce, divided
12 KRAFT Cheddar Cheese Cubes
4 hot dog buns

HEAT oven to 400ºF

MIX meat, cracker crumbs, Parmesan and 1/4 cup spaghetti sauce. Shape into 12 meatballs, using about 2 Tbsp. meat mixture for each.

PLACE, 2 inches apart, in shallow baking pan sprayed with cooking spray. Press 1 cheese cube deeply into center of each meatball.

BAKE 14 min. or until meatballs are done (160ºF). Meanwhile, microwave remaining sauce in microwaveable bowl on HIGH 30 sec. or until heated through; spoon into buns. Fill with meatballs.

Banamana Bread

I found this yummy recipe for banana bread on http://www.graceviolet.com/ and have made it several times.  I add chocolate chips to mine to make it even more heavenly.  Even Ethan eats it!  Enjoy!

camping omelets

When we go camping with friends, we take turns making breakfast.  Instead of dirtying up the electric skillet making pancakes, we have a new favorite thing to fix.  Omelets in a baggie!  It's quick, fun and oh so yummy!

Ingredients:

- quart size ziplock FREEZER baggies

- 2 eggs per person

- omelet fixings like bacon, ham, sausage, cheese, potatoes, peppers or jalepenos

Have everyone get their own baggie and fill with 2 eggs and desired fixings.  Squish together with your fingers through the baggie to mix it all up.  Label the baggies with a Sharpie so you know which one is which.  Make sure all the air is out of the baggie and seal up.  Put in a pot of boiling water for 13 minutes. When it's done, it slides out of the baggie as a perfect omelet.  Yum!

crockpot shredded chicken

For yummy shredded chicken, all you have to do is dump the following in a crockpot for 6 to 8 hours:

3 to 6 chicken breasts
1/2 to 1 packet taco seasoning
1/2 to 1 cup of salsa (like my precise measurements?)

That's it! The chicken literally falls apart and becomes perfectly seasoned.  You can put it in tacos, enchiladas, nachos, quesadillas or whatever you can think of.  It's a great go to meal when you can't think of anything else to make! Enjoy!

Plantainwhich!

Recently I was experimenting with plantains and discovered a delicious lunch dish or snack.

1 Plantain(if it's black then it's going to be sweet, if it is yellow then it is going to taste starchy. I like them yellow with some black.

2 triangles of laughing cow spreadable swiss cheese

Thinly sliced turkey meat(to taste)

1 tablespoon of Olive Oil


Prepare:

Heat pan add oil

Slice Plantain in half and place in pan until golden brown

Add Swiss and Turkey

Enjoy!