Chinese Orange Chicken in the CrockPot

Chinese Orange Chicken in the CrockPot

http://www.realfoodallergyfree.com/2012/02/slow-cooker-chinese-orange-chicken/

Update:  Some people feel the orange juice concentrate is too strong of an orange taste.  If you are looking for a more subtle orange taste, try regular old orange juice (pulp-free) instead of the concentrate.
Ingredients:

• 1 – 2 pounds Chicken, cut into bite size pieces
• 1/2 cup allergy-friendly Biscuit or Pancake Mix (flour will work too if it’s all you have)
• Palm Shortening
• 6 oz Frozen Pulp-Free Orange Juice Concentrate, thawed
• 4 Tbsp Sucanat or Brown Sugar
• 1 tsp Balsamic Vinegar
• 3 Tbsp Ketchup
• 2 tsp Salt
• 1/2 tsp Ginger
• 1 pinch Red Pepper Flakes (optional)

Directions:

1. Toss the chicken with the pancake mix in a large bowl or baggie.  Shake off excess flour.
2. Heat the palm shortening in  a large skillet and lightly brown the chicken on all sides.  Don’t cook the chicken through, just seal in the juices.
3. Toss the browned chicken in the crockpot.
4. Combine remaining ingredients in a small bowl.  Taste and add more sugar if you wish.
5. Pour sauce over chicken.  Cover and cook on low 6 hours or high 3-4 hours.
6. Serve over rice.

Berry Cobbler

Berry Cobbler

Source: srkautz

http://livingachangedlife.blogspot.com/2011/04/recipe-review-berry-cobbler.html

pinterest

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Servings: 16

Serving Size: 1/16th

Calories: 140.4

Fat: 2.9 g

Fiber: 1.3 g

Protein: 1.4 g

Old Points: 3 pt

Points+: 4 pts+

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Ingredients

Two 12-oz bags frozen mixed berries/peaches

1 box white cake mix

Approximately 1 can of diet 7-up or other clear soda 

(might need more than 1 can of soda to avoid dry spots) 

Instructions

Place frozen fruit in a 9x13 baking dish. Add dry cake mix over the top. Pour soda slowly over cake mix. DO NOT stir the cake mix and the soda  - this will give you a 'crust'. If you stir the two, you will have a cake like topping. 

 

Bake 350 for 45-50 min or longer until berries are cooked. 

Forgotten Chicken

http://www.darlingdoodlesdesign.com/2012/04/forgotten-chicken.html

MEXICAN CHICKEN

MEXICAN CHICKEN 
Pinterest idea
http://www.genaw.com/lowcarb/mexican_chicken.html


1 pound boneless chicken breasts
1 teaspoon Seasoning for Tacos
Salt, to taste
1/2 cup enchilada sauce
4 ounces cheddar cheese, shredded
3 green onions, chopped
Sprinkle the chicken on both sides with taco seasoning; grill or saut�. Cut the chicken into cubes and place in a greased 8x8" baking dish; season with salt to taste. Add the enchilada sauce and toss to coat the chicken. Sprinkle the cheese over the chicken and bake at 350� for 10-20 minutes, until hot and bubbly. Scatter the green onions over the top.
Makes 4 servings
Can be frozen
Per Serving: 266 Calories; 12g Fat; 33g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs

This makes a simple, tasty supper. It would be especially easy if you had leftover cooked chicken. I served this with Mexican "Rice". Click the photo to see a close-up.  

Green Beans, Chicken & Potatoes

Green Beans, Chicken & Potatoes

Pinterest idea

http://www.julieseatsandtreats.com/2012/08/green-beans-chicken-potatoes/

Ingredients 4 medium potatoes, cut 2 c. green beans, cut 1 lb chicken breasts 1/2 c. butter 1 package Italian dressing mix     1. Cut green beans up. Line one side of the pan with green beans.   2. Cut potatoes up. Line opposite side of pan with the potatoes.   3. Line the chicken breasts down the middle of the baking dish.   4. Cut butter up and layer over the green beans, potatoes and chicken. Sprinkle Italian dressing over the entire pan. Cover with foil.   5. Bake at 350 degrees for 1 hr.

Crock Pot Pesto Ranch Chicken Thighs

Crock Pot Pesto Ranch Chicken Thighs

http://picky-palate.com/2012/09/20/pesto-ranch-crock-pot-chicken-thighs/

Ingredients

• 8 boneless skinless chicken thighs
• 6 ounce jar of pesto
• 1 package Ranch Dressing Seasoning Mix
• 1/2 cup chicken broth

Directions

1. Turn crock pot to high setting. Place chicken thighs, pesto, ranch dressing and chicken broth into crock pot. Stir gently to combine all seasonings. Close with lid and cook on high for 3-4 hours or on low for 6-8 hours.
2. Serve with a side of mashed potatoes and a simple salad.

Makes 8 servings

No-Bake Chocolate Chip Granola Bars

No-Bake Chocolate Chip Granola Bars
yield: 10 bars
http://www.laurenslatest.com/no-bake-chocolate-chip-granola-bars-easy-healthy/


adapted from Rachael Ray

Ingredients:
1/4 cup butter
1/4 cup honey
1/3 cup packed brown sugar
2 cups quick cooking oats {not rolled oats!}
1 cup crispy rice cereal
1/2 teaspoon vanilla
2 tablespoons mini chocolate chips
Directions:
In a large bowl, stir oats and rice cereal together. Set aside. In a small pot, melt butter, honey and brown sugar together over medium high heat until it comes to a bubble. Reduce the heat and cook 2 minutes. Pour in vanilla and stir. Pour over dry ingredients and mix well to moisten all ingredients. Pour into lightly greased small jelly roll pan {about 12x8x1} and press out to be about 3/4 inch in thickness. {If your pan isn’t small enough, pack the mixture into one side. You really want to press them down so they stick together.} Sprinkle with mini chocolate chips and press down lightly. Cool on a countertop to room temperature for two hours or until the chocolate chips are set before cutting into bars. Wrap in parchment or plastic wrap and store at room temperature.

Recipe Notes: If your granola bars don’t seem to be staying together when you cut them, you may have made them too thin or you didn’t pack them in tight enough. Stick them in the fridge for 20 minutes and that should help keep them together. {Be sure not to keep them in there too long or else they’ll become super hard!} The next time you make them, try reducing the butter to 3 tablespoons and really packing them down.