Crock Pot Teriyaki Chicken & Vegetables

There is an Asian restaurant that I frequented when I worked at a former job several years ago. They had the best Teriyaki Chicken with rice and steamed vegetables that I've ever eaten. I have tried for years to replicate the recipe, and have failed miserably. But after many different variations I finally came up with one that is the closest that I'm probably going to ever get. The one big difference is they grill their chicken while my recipe calls for baking it in the crockpot. The crock pot is a busy mom's best friend!


Ingredients:

Sauce:
1 TBS cornstarch
1TBS cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 tsp ground ginger
1/2 tsp black pepper

Chicken
1 lb of your choice cut chicken ( I use whatever I've found on sale, thighs, breast, legs etc)

Vegetables (this can be whatever you prefer)
2 carrots grated
1 stem of brocoli cut up
1/ 4 head of cabbage cut up

Directions:
1.) Combine all the sauce ingredients in small sauce pan. Let simmer, stir frequently until sauce thickens and bubbles.

2.) Lay chicken in crockpot and pour Teriyaki sauce over top of it.

Note: you can marinate the chicken in part of the sauce over night, but I never think to do that ahead of time. The marinating it does in the crockpot is plenty, in my opinion.

3.) Cook chicken on low for 7-8 hours (less time if the chicken is boneless) or high for 4 hours.

4.) Prepare Rice per directions on package. Note: I prefer jasmine style rice for this recipe, but use whatever you have.

5.) Prepare fresh vegetables. Shred carrots, slice cabbage and cut broccoli into florets. Note: as a timesaver, I often do this the night before and put my chopped veggies into a ziplock bag and keep in the fridge so all I have to do is dump them out in the steamer when I'm ready to serve dinner.

6.) Steam vegetables for 7-8 minutes.

7.) Serve chicken on a bed of rice with a side of veggies. Spoon extra sauce over veggies and rice. Yum!


Linked to Recipe Swap at the Grocery Cart Challenge

Homemade Italian Meatballs

I didn't plan on posting this when I made it, but I got such great reviews from the family, that I thought I'd share. When my picky 5 year old tells me it's the best thing she ever ate, I know that it's post-worthy.

This recipe came from an old cookbook for sandwiches (yea, there are cookbooks for sandwiches!). I modified it some and made a dinner version of their meatball subs. You can use canned sauce too, but I haven't been able to find any great coupon deals on canned sauce that we like lately, so I've started making my own -- it's probably healthier.

Sauce: (modified from The $5 Dinner Mom Cookbook)

4 8oz (or 24 oz total) cans of tomato sauce
2 garlic cloves, minced
1 Tbs basil
1 Tbs oregano
1 Tbs rosemary
Salt & Pepper to taste

Sauce Directions:
Combine all ingredients in sauce pan. Simmer for 15 minutes.

Meatballs:
1 lb of lean ground beef
1/2 cup regular breadcrumbs
1 egg
oil
1 cup of spaghetti sauce (canned or use homemade recipe above)

1.) Preheat oven to 400 degrees
2.) In mixing bowl, combine 1/2 cup of spaghetti sauce with ground beef, bread crumbs and egg. Mix well.
3.) Brown the meatballs on each side in skillet.
4.) Place meatballs in baking dish.
5.) Cover meatballs with remaining sauce
6.) Bake in oven approximately 15 minutes or until meat is no longer pink inside.
7.) Serve with your favorite vegetables and garlic bread!




Linked to recipe swap on The Grocery Cart Challenge

Homemade Taco Seasoning Mix

I used to buy (and when I say "buy" I mean I got them free with coupons) the taco seasoning packets. But, then one day I actually read the ingredients and discovered that I could not pronounce several of them. So, I decided to make my own.
Here is my version of the T@co B&ll Seasoning mix.

2 tbs Flour
2 tsp Chili powder
1 1/2 tsp dried minced onion
1 1/4 tsp salt
1 tsp paprika
1/4 tsp sugar
1/4 tsp cayenne pepper
1/4 teaspoon garlic powder
dash of onion powder

Directions:
Combine all ingredients in small bowl. Stir well.
Mix into your ground beef or other taco filling as usual.

OR: Store in airtight container or ziploc bag for future use.


Part of Grocery Cart Challenge Recipeswap.

Tamale Lentil Casserole

This is one of my family's favorite meatless dishes.

Ingredients:

1 Tbs olive Oil
1 large onion, chopped
1 small green bell pepper, chopped
2 cloves garlic, finely chopped
3 cups water
1 1/4 cups dried lentils, sorted and rinsed
1 (14 oz) can tomato sauce
1 package of taco seasoning mix

Cheese Cornbread Topping
1/2 cup shredded cheddar cheese
1/4 cup milk
1 (8 1/2 oz) package cornbread muffin mix
1 (8 1/2 oz) can cream style corn
1 large egg

1.) Heat oil in deep dish skillet or 3 quart saucepan over medium-high heat.
2.) Cook onion, bell pepper, and garlic in oil, stirring frequently until vegetables are tender.
3.) Stir in water, lentils, tomato sauce and seasoning mix; reduce heat to low.
4.) Partially cover and simmer 35 to 40 minutes or until lentils are tender.
5.) Heat oven to 400 F.
6.) Grease 2-qt casserole dish with shortening or spray oil
7.) Prepare Cheese Cornbread Topping by mixing all ingredients until moistened.
8.) Spoon lentil mixture into casserole.
9.) Spread Topping evenly over lentil mixture.
10.) Bake uncovered 15 to 20 minutes until topping is golden brown.

Enjoy!

Summer Harvest Ravioli

I haven't posted a recipe in a while. So I thought I'd share a recipe I developed using several items that have been on sale for a good deal over the last week or so. I've noted the items I used from current or recent sales and the prices.

Ingredients:

1 bag of frozen ravioli (Publix: $1.25)
1/2 cup water
4 oz green beans (Kroger, .88/lb)
2 Small Yellow Squash cut into 1 inch pieces (Kroger, .88/lb)
2 Zucchini, cut into 1 inch pieces (Kroger .88/lb)
1 Medium yellow onion, cut into 1/4 inch wedges
2 cloves of garlic, finely chopped
4 oz cherry tomatoes cut in half OR 1 can tomatoes (Kroger, .24)
2 tablespoons dried oregano
3/4 teaspoon salt
1 tablespoon olive oil
1/2 cup Parmesan cheese

1.) In a large non-stick skillet, heat water to boil. Add beans, boil 7-10 minutes until tender-crisp. Drain. Set aside.

2.) In same skillet, heat oil over medium-high heat. Cook squash, zucchini, onion, garlic, oregano and salt in oil about 7-8 minutes. Stir frequently, until onion is tender.

3.) While vegetables are cooking, prepare frozen ravioli as directed on bag.

4.) Stir in tomatoes and greenbeans to vegetable mixter and heat until hot. Serve vegetable mixture over pasta. Sprinkle with Parmesan cheese.

Healthy(er) Chicken Nuggets

I am on a mission to cut out processed and fast foods from our diet. In order to keep the peace around my house, I'm always searching for a healthy version of some of our favorite "junk" food. One of big ones for us is chicken nuggets. I've been experimenting with a few recipes and this is a combination of a couple of different ones.

Ingredients:
1 lb of chicken ( I usually use thighs because they are less expensive)
2/3 cup of all-purpose unbleached flour
1/2 cup grated parmesan cheese
1/2 tsp garlic salt
1/2 tsp paprika
1 egg slightly beaten
3 tbsp of melted butter or margarine (optional)

Steps:
1. Heat oven to 450 degrees

2. Line cookie sheet with foil and spray with cooking spray.

3. Cut chicken into 1 inch squares or chunks

4. In bowl 1, mix flour, parmasan cheese, garlic salt and paprika

5. In bowl 2, place slightly beaten egg.

6. Dip the chicken squares into the egg mix and then into the flour mixture. I usually do two or three at a time.

7. Place coated chicken onto cookie sheet.

8. Sprinkle lightly with melted butter/margarine (this is optional - only if you want a little more flavor)

9. Bake at 450 degrees for 14 minutes. Flip them with a large spatula half way through the baking period.

Wallah! Golden brown chicken nuggets that even a 5 year old will eat! And, the best part? YOU know EXACTLY what is in them!

This is linked to The Grocery Cart Challenge Recipe Swap

Mom's Mini Meatloaves

We don't eat meat alot in my family, but this is a favorite recipe for when we do.

Ingredients:

1 1/2 lb of lean ground beef
1 cup of soft bread crumbs (I prefer Italian style, but regular will work too)
1/2 cup chopped celery
1/3 cup chopped onion
1/2 teaspoon dry mustard
1 tablespoon dried parsley
salt & pepper to taste
1 egg
1/4 cup milk
1 tablespoon Worcestershire sauce
1/2 cup ketchup

1.) Preheat oven to 350 degrees

2.) Combine the meat, bread crumbs, celery onion, mustard parsley, salt and pepper. In a separate bowl, beat egg lightly and add the milk and Worcestershire sauce. Add the liquid ingredients to the meat mixture. Combine well.

3.) Lightly grease muffin tin. Pat meat mixture into 2 inch balls, place each ball into muffin tin.

4.) Bake for 25 minutes. Remove meatloaves from oven, top with ketchup. Return to oven for additional 10 minutes.

Barbecued Chicken Tostados

I made this for the family last night and everyone loved it. Even the picky 4 year old (wait, she decided halfway through the meal that she did not like the tortilla, but ate every thing else)

This is from Simply Delicious : 245 No-Fuss Recipes--All 8 POINTS or Less by Weight Watchers. If you're on a diet or not, this book has alot of great recipes I've used over the last few months.


2 lbs of skinless boneless chicken thighs, trimmed of all fat and cut into strips
1 cup of prepared BBQ sauce
1 (4 1/2 oz)can chopped miled green chiles, drained
2 tomatoes, seeded and diced
1/2 small red onion, minced
1/3 cup cilantro
1 garlic clove, minced
1 Tbs red wine vinegar
1/4 Tps sald
8 (6-in) fat-free tortillas
1 cup canned fat-free refried beans
8 scallions, finely chopped
1 cup shredded reduced-fat Monterey Jack Cheese
1/2 cup light sour cream
Cilantro sprigs to garnish

1.) Combine the chicken, barbecue sauce and chiles in a large nonstick saucepan; bring to a boil. Reduce the heat and simmer, covered until the chicken is tender and cooked through, about 25 minutes. Remove from the heat and let cool.

2.)Meanwhile, combine the tomatoes, onion, chopped cilantro, garlic,vinegar, oil and salt in a medium bowl until blended, Set aside.

3.) Preheat oven to 425 F. Spray a large nonstick baking sheet with nonstick spray.

4.) Place the tortillas on the baking sheet. Spread each with the beans, then top with the chicken mixture, scallions, and cheese. Bake until the cheese is melted and bubbly, about 15 minutes. Top each tostado with the tomato mixture, sour cream, and cilantro sprigs.

New Crockpot Recipe Downloads

As many of you know, I love my crockpot! I use it every week. Click here for a FREE downloadable crockpot recipe book.

My other favorite Crockpot recipe books Fix It and Forget It with 5 Ingredients and Fix It and Forget It Lightly are located on the left sidebar.

Happy crockpotting!

Lentil, Corn and Sweet Pepper Chili

I got this recipe from Weight Watchers Simply Delicious Winning Points Cookbook (see my left sidebar for more info). It was a huge hit with my family, even with my 4 year old who won't eat anything unless it it's a french fry.





Ingredients:

2 tsp extra-virgin olive oil

1 large onion, finely chopped

1 (28 oz) can crushed tomatoes

1 cup low-sodium vegetable broth

1 1/2 cups lentils, picked over, rinsed and drained

2 cups fresh or frozen corn kernels

1 large red bell pepper seeded and chopped

1 (4 1/2 oz) can chopped green chiles, drained

1 tsp of ground cumin

1 tsp ground coriander *

1/2 tsp salt

1/4 cup finely chopped cilantro


* note: I did not have coriander. I found it at a supermarket for $4.99 a bottle. I was not going to pay that just for this recipe. So, I just left it out. The recipe was fine without it.



Directions:

1. Heat a nonstick Dutch oven. Swirl in the oil, then add the onion. Saute until golden, about 7 minutes. Add the tomatoes, broth and lentils; bring to a boil. Reduce the heat and simmer, covered 20 minutes.



2. Add the corn, bell pepper, chiles, cumin, coriander and salt. Return the mixture to a boil. Reduce the heat and simmer, covered, until the lentils and vegetables are tender, about 15 minutes. Stir in teh cilantro.



265 calories per serving and 5 points (for you point counters out there!)



Can serve with cornbread or tortilla chips (of course if your counting points or calories this will make it go up). I served biscuits with ours because that's what I had on hand.

Enjoy!
Check out more meatless meal ideas at Mama Says

This is linked to Life As Mom, Ultimate Recipe Swap: Beans & Lentils

Thrifty Recipes: Broccoli, Potato, and Cheese Soup

First a little background on this meal. My 4 year old will hardly ever eat a vegetable. I'm told this is typical of this age, but very difficult for me, the mom, who is trying to teach her child health eating. She most of all, HATES broccoli. She will run out of the room if I tell her we're having broccoli in a meal. But, a few weeks ago while out to lunch with my parents, she had Broccoli cheese soup, and LOVED it! She's been asking me to make it ever since.


I am a big fan of crockpot cooking. Two reasons, 1.) I can throw stuff together in the morning and not have to think about dinner until it's time to serve it. 2.) Crockpots take a lot less energy than an oven raging at 350 degrees to cook a casserole for an hour or more.


I found this recipe in one of my favorite books, Fix-It and Forget-It, Lightly. There is a whole series of these crockpot books. I highly recommend getting one if you don't already.

I was able to pull off this recipe for about $4.00 using ingredients that I've stockpiled from my extreme couponing. The potatoes came from a 5lb bag that I got for .98. The Velveeta came from a block I got for $2.87 (I only used a third of the block for this recipe). And the broccoli was $1.00 a bag.


Here is the recipe for Broccoli, Potato, and Cheese Soup from Fix-It and Forget-It, Lightly

2 cups cubed or diced potatoes

3 Tbsp. chopped onions

10 oz pkg of frozen broccoli cuts, thawed

2 Tbsp butter melted

1 Tbsp flour

1 cup of cubed Velveeta Light cheese

1/2 tsp. salt

1/2 tsp. pepper

5 1/2 cups fat-free milk

1. Cook potatoes and onions in boiling water in saucepan until potatoes are crisp tender. Drain. Place in Slow cooker.

2. Add remaining ingredients. Stir together.

3. Cover. Cook on low 4 hours.


Ironically, this is not a favorite of mine. But, my anti-broccoli child ate it up. And the hubs liked it. So, it's probably a keeper.


If you have good ways of getting an anti-vegetable child to eat veggies, let me know!