Crockpot Orange Chicken Recipe 4 - 5 Boneless Skinless Chicken Breasts3/4 cp Orange Marmalade 3/4 cp BBQ Sauce 2 tbsp. Soy Sauce Cook chickenin crock pot on high for 3 hours covered. After 3 hours drain juicesfrom crockpot. Mix together BBQ sauce orange marmalade and soy sauce.Pour mixture over chicken cover and cook on high for 30 more minutes.

Crockpot Orange Chicken Recipe 4 - 5 Boneless Skinless Chicken Breasts3/4 cp Orange Marmalade 3/4 cp BBQ Sauce 2 tbsp. Soy Sauce Cook chickenin crock pot on high for 3 hours covered. After 3 hours drain juicesfrom crockpot. Mix together BBQ sauce orange marmalade and soy sauce.Pour mixture over chicken cover and cook on high for 30 more minutes.http://pinterest.com/pin/188236459399745736/

By: Alice On 2:18 AM

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Chinese Spring Rolls With Chicken, plus tutorial on how to wrap ready made spring roll wrappers.....from scratch!!

Chinese Spring Rolls With Chicken, plus tutorial on how to wrap ready made spring roll wrappers.....from scratch!!http://pinterest.com/pin/513058582521709091/

By: Alice On 2:18 AM

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Gingerbread Cookie Dough Balls

Gingerbread Cookie Dough Ballshttp://pinterest.com/pin/2181499793821788/

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Vanilla Mint Ice Cream

Yield: 1 quart

Serving Size: 1/2 cup

  Sweetened with honey and infused with fresh mint and vanilla, this Vanilla Mint Ice Cream lacks the cloying sweetness and pronounced assertiveness of store-bought mint ice cream, relying instead on the gentle flavor and faint grassiness of fresh mint.

Ingredients

• 3 cups heavy cream


• 1 cup whole milk


• 1/2 cup honey


• 1 cup coarsely chopped fresh mint


• 1 vanilla bean (get them here)


• 2 egg yolks

Instructions

1. Whisk the cream and milk together, and pour them into a saucepan set over medium-low heat. When the milk and cream begin to bubble ever so slightly at the edges of the pan, stir in the honey until it dissolves. Turn off the heat.


2. Toss the mint into the saucepan. Take a paring knife, and cut a slit length-wise in the vanilla bean, then toss it in with the liquid ingredients and the mint. Cover the pot, and let the vanilla bean and mint steep in the sweetened milk for 20 minutes. Strain into a mixing bowl, cover it well and transfer it to the refrigerator until cold - about 2 hours.


3. When the ice cream mix has grown cold, remove it from the fridge and whisk in the egg yolks until thoroughly combined and uniform.


4. Pour the mix into an ice cream maker (I use this one.), and freeze according to the ice cream maker's manufacturer's instructions

By: Alice On 2:18 AM

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Greek Yogurt Chicken Salad Sandwich

   From the plump grapes and fresh apples to the sweet cranberries, this lightened up sandwich won’t even taste healthy!

INGREDIENTS

• 1 pound cooked chicken breast, shredded


• 1/2 cup diced red onion


• 1/2 cup diced apple


• 2/3 cup grapes, halved


• 1/3 cup dried cranberries


• 1/4 cup sliced almonds


• 1/2 cup plain Greek yogurt


• 1 tablespoon freshly squeezed lemon juice, or more, to taste


• 1/2 teaspoon garlic powder


• Kosher salt and freshly ground black pepper


• 4 rolls ciabatta bread, toasted, for serving

INSTRUCTIONS

• In a large bowl, combine chicken, red onion, apple, grapes, dried cranberries or currants, sliced almonds, Greek yogurt, lemon juice, garlic powder, salt and pepper, to taste.


• Serve sandwiches on ciabatta bread with chicken mixture

By: Alice On 2:18 AM

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The BEST chocolate cupcakes ever

Ingredients

• 1 box (15 oz) devils food cake mix


• 1 5.9 oz. box chocolate pudding (dry)


• 1 1/2 cups chocolate chips


• 4 eggs (whisked)


• 3/4 cup canola oil


• 3/4 cup hot water


• 8 oz sour cream

Instructions

1. Preheat oven to 325°.


2. In a large bowl combine the cake mix, chocolate pudding and chocolate chips. Stir until combined. Next mix in the eggs, canola oil and water. Finally mix in the sour cream.


3. Pour cake mix into the cupcake liners (about 3/4 the way full). Bake for 20-25 minutes or until they Spring back when touched. Do not over cook. You can also test with a tooth pick to make sure the centers are cooked all the way through.


4. Remove from oven and allow cupcakes to cool on a cooling rack.


5. Frost with buttercream frosting (recipe below).

Notes

Makes 20-24 cupcakes

By: Alice On 2:18 AM

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The Best Carrot Cake Cupcakes with Cream Cheese Frosting

Serves: 12

Ingredients

For the cupcakes

• 1 cup flour


• ¾ cup sugar


• 1 teaspoon cinnamon


• 1 teaspoon baking soda


• ½ teaspoon baking powder


• ¼ teaspoon salt


• 1½ cups grated carrots (heaping)


• ⅔ cup oil


• 2 eggs, beaten

For the frosting

• 4 ounces cream cheese


• 4 tablespoons butter


• 2+ cups powdered sugar


• 1 teaspoon vanilla

Instructions

1. Preheat the oven to 350 degrees. Combine the flour, sugar, cinnamon, baking soda, baking powder, and salt in a large bowl. In a separate bowl, combine the grated carrots and the oil. Slowly add the flour mixture, stirring until just mixed. Add the beaten eggs and stir a few times (like 15 or less around the bowl – the fewer the better)!


2. Grease a muffin tin or use paper liners. Scoop the batter into a muffin tin, filling each muffin tin about ⅔ of the way up the side. Bake for 13 minutes, check how they’re doing, and add a few minutes if necessary. I find that the baking time varies greatly with oven, so just check for the right golden brown color and springy tops. Allow the cupcakes to cool.


3. For the frosting, blend the cream cheese, butter, and vanilla until smooth. Slowly beat in the powdered sugar until smooth. Transfer to a plastic bag or similar tool for piping the frosting evenly on the cupcakes.

By: Alice On 2:18 AM

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Texas Toast Garlic Bread Pizza

Ingredients

• 6 Slices Texas Toast Style Garlic Bread


• 6 TBS pizza Sauce


• 12 TBS Part Skim Shredded Mozzarella


• 18 Slices Turkey Pepperoni (optional)

Instructions

1. Preheat the oven to 425 degrees.  Lay the garlic bread on a baking sheet.


2. Top 1 TBS of pizza sauce on each slice


3. Top with 2 TBS of cheese on each slice


4. Add any topping of your choice, We used Turkey Pepperoni.


5. Bake for 8-10 minutes until its browned and cooked to your liking.

 

Nutritional Information

4 Weight Watchers Points+ Per slice

179 Calories; 4.9g fat; 2.8g sat. Fat; 21mg Cholesterol; 22 Carbohydrates; 1g Fiber; 9g Protein

***Recipes Calculated through the Weight Watchers Recipe Builder and Calorie-Count.com; Some data may not be accurate

 

By: Alice On 2:18 AM

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strawberry poppyseed and bacon chopped salad

   A quick and tasty chopped salad with strawberries and bacon, topped with a creamy strawberry poppyseed dressing and crumbled feta!

INGREDIENTS

• 6 cups chopped romaine lettuce


• 2 cups strawberries, chopped


• 8 strips bacon, cooked and crumbled


• ½ red onion, diced


• 1 cup crumbled feta cheese

dressing

• 1 teaspoon garlic, minced


• 1 teaspoon diced red onion


• ⅓ cup sugar


• ⅓ cup white vinegar


• ¼ cup strawberries, chopped


• ½ cup olive oil


• ¼ teaspoon salt


• 1 tablespoons poppyseeds

INSTRUCTIONS

1. In a large bowl toss together chopped lettuce, strawberries, bacon, and red onion. In a food processor or blender, add all dressing ingredients and pulse 1-2 minutes until smooth. Pour dressing over salad and top with crumbled feta cheese. Enjoy!

By: Alice On 2:18 AM

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NE POT BLACKBERRY GLAZED SALMON AND ASPARAGUS

20 minutes total time

Ingredients:

1 cup low sodium vegetable broth
1 pound thin asparagus spears, thick end removed
4 6-ounce skinless salmon pieces
1/4 cup blackberry jam or preserves
1 tablespoon olive oil
1 tablespoon red wine vinegar
1 teaspoon each smoked paprika and cumin
1/4 teaspoon salt

Instructions:

Bring the broth to a simmer in a large skillet – I used a 12 inch skillet. As soon as the broth begins to simmer, place the asparagus in the pan. Lay the salmon fillets on top of the asparagus and sprinkle lightly with salt and pepper. Cover and simmer for about 8 minutes, until liquid has almost completely evaporated.

While the dish is simmering, stir together the remaining ingredients. Remove skillet from heat. Spoon the blackberry mixture on to the salmon. Place skillet about 6 inches under the broiler for 2 minutes or so, until blackberry glaze starts to bubble.

Serve immediately.

By: Alice On 2:18 AM

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Easy Pull Apart Pizza Bread

 Prep time:  10 mins

Cook time:  30 mins

Total time:  40 mins

 Serves: 8

 Easy Pull Apart Pizza Bread recipe that takes hardly no time to throw together.

Ingredients

• 2 Cans of Pizza Dough or Biscuits


• 2 cups Mozzarella cheese (or your favorite cheese)


• 2 tablespoons of parsley flakes


• ⅓ cup olive oil


• 1 – 8 oz package of pepperoni (we used the turkey)


• 1 cup Parmesean cheese


• Optional: Add a ½ teaspoon of fresh garlic or garlic powder (it’s amazing)

Instructions

1. Preheat the oven to 350 degrees


2. Cut pizza dough or biscuits into quarters (as shown in the photo)


3. Cut the pepperoni into smaller pieces


4. Mix all the ingredients in a bowl and toss so that the oil is spread evenly on each piece of dough


5. Bake for about 30 minutes (or until the top is brown and the center is thoroughly cooked) TIP: Be sure to check it in the middle before you pull it out. If the middle is still not cooked thoroughly be sure to leave it in another 5 minutes at a time until it’s done.


6. Flip over on to a plate while it’s still hot.


7. Serve with a side sauce and enjoy!

By: Alice On 2:18 AM

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Caramelized Onion Tartlets

INGREDIENTS

• All-purpose flour, for dusting


• Pate Brisee (Pie Dough)


• 3 tablespoons butter


• 6 tablespoons sugar


• 12 cipollini onions, peeled


• Salt and freshly ground black pepper


• 1 tablespoon balsamic vinegar


• 2 sprigs fresh thyme

DIRECTIONS

1. 
   

   STEP 1

   
   On a lightly floured work surface, roll pate brisee to 1/8-inch thickness. Using a 2-inch-round biscuit cutter, cut out 12 circles. Transfer to a parchment-lined baking sheet, and refrigerate until needed.


2. 
   

   STEP 2

   
   Melt butter in a heavy-bottomed skillet over medium heat. Sprinkle sugar over butter; cook, stirring, until sugar melts and starts to turn amber in color.


3. 
   

   STEP 3

   
   Halve onions crosswise. Season cut surface with salt and pepper. Arrange onions in a single layer, cut side down, in skillet. Cook over medium-low heat, without turning, until caramelized sugar bubbles up around onions and onions are fragrant, about 15 minutes. Remove from heat.


4. 
   

   STEP 4

   
   Using a slotted spoon or spatula to keep onions intact, transfer them to mini-muffin tins, placing half an onion, cut side down, in each cup (allow sugar syrup to remain in pan). Return skillet to low heat. Stir in balsamic vinegar, and season with salt and pepper and a few leaves of fresh thyme.


5. 
   

   STEP 5

   
   Heat oven to 425 degrees. Quickly, before sugar cools, spoon a generous teaspoon sugar mixture into each muffin tin. Drape chilled pastry rounds over each onion, and using fingers, press to secure. Onions should be swaddled in pastry. Place muffin tin in oven; bake until pastry is golden brown and sugar bubbles up over pastry, about 20 minutes. Remove from oven. Immediately set baking sheet over muffin tin; invert, being careful of hot caramel that might drip from tin. Once you invert the tins, tarts will be right side up; serve garnished with fresh thyme leaves.

By: Alice On 2:18 AM

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Cowboy Caviar

I have a feeling the first couple weeks/months of residency will feel kind of like summer camp. We’ll stay up late (on call), eat smores (flavored pudding from the nutrition closet), and participate in arts and crafts (of the human body). When August rolls around, however, I won’t return to my “home” in Cleveland. Maybe that’s when it will sink in. It’s time, Ari. Time to put on your big girl (scrub) pants. You’re about to become an adult.

In honor of all the cowboy-themed museums/ranches/posters that plaster the major highways through Nebraska, here’s a tasty recipe that is aptly named “Cowboy Caviar”.

Ingredients

• 1- 15 oz can corn


• 1 can black beans


• 2 avocados (cubed)


• 2/3 cup chopped cilantro


• 8 green onion stalks, sliced


• 6 roma tomatoes

Dressing:

• 1/4 cup olive oil


• 1/4 cup red wine vinegar


• 2 cloves minced garlic


• 3/4 teaspoon salt


• 1/8 teaspoon pepper


• 1 teaspoon cumin

Instructions:

Mix first 6 ingredients together.  Combine dressing ingredients and pour over corn mixture.  Serve with tortilla chips.

By: Alice On 2:18 AM

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Lemon Blueberry Scones Recipe

Ingredients

Scones

• 2 cups unbleached flour


• 2 tsps baking powder


• 3 tbs sugar


• pinch of salt


• ½ cup {one stick} of cold butter


• 1 cup fresh blueberries or raspberries


• zest of one lemon


• 1 cup heavy cream


• dash of vanilla

Lemon Glaze

• ½ cup powdered sugar


• 5-6 tbs lemon juice

Instructions

1. Start by sifting all your dry ingredients together


2. Then by hand press in the cold butter. You should be working the cold butter into small pea sizes. In the end the texture should be crumby. Please note; You don’t have to do this by hand. It is actually a lot easier break down the butter in a food processor or pastry blender. However, I usually do everything by hand in my kitchen. I bake during nap time and my son is a soft sleeper. So, because I’m afraid of waking him, I go old school. Call me crazy…but a toddler who gets woken up from his nap is a monster. At least my toddler is.


3. Mix in the blueberries softly. Don’t squish them.


4. Mix in the lemon zest.


5. Create a hole in the center of the mixture. Pour in the cream and by hand work your dough until everything is incorporated. Be sure not to over mix, otherwise you’ll have hard scones. No one likes hard scones.


6. On a floured surface, press out the dough {I wouldn’t use a rolling pin, to ensure the blueberries don’t get squished} Cut out the scones.


7. On a baking sheet lined with parchment paper, lay out the scones.


8. Mix together a bit of heavy cream and a dash of vanilla. Brush this mixture on top of the scones. {This keeps the scones nice and moist}


9. Sprinkle the scones with a little sugar.


10. Bake at 400 degrees for about 20 minutes. They should be golden brown and the blueberries will be bursting.


11. Mix the powdered sugar and lemon juice to create a glaze. If it is to runny add more sugar, if it is to thick add more lemon juice.


12. When the scones are cooled, drizzle the lemon glaze.


13. Then enjoy! This recipe makes aprox. 10 scones. Keep in zip lock baggies for up to one week.

By: Alice On 2:18 AM

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Better-Than-Takeout Chicken Fried Rice

   Here’s my version of this classic dish – not that I have any claim to being an authority on what is “authentic” Chinese food. I am an authority, however, on what is super incredibly yummy.  This rice gets my stamp of approval, with honors. It’s better than takeout, and you can enjoy skipping all the mysterious, unhealthy parts of fast food.

Serves: 3-4

Ingredients

• 3 cups rice, prepared


• ½ pound boneless, skinless chicken breasts, cooked (I recommend using slow cooker teriyaki chicken, link above)


• 1 cup peas & carrots, frozen


• 1 white onion, chopped


• 2 cloves garlic, minced


• 2 eggs


• 3 tablespoons sesame oil


• ¼ cup soy sauce

Instructions

1. Prepare rice according to package instructions to yield 3 cups cooked rice.


2. Heat sesame oil in a large skillet on medium heat.


3. Add onion, garlic, peas, and carrots. Stir fry until tender.


4. Crack eggs into pan and scramble, mixing throughout vegetables.


5. Add rice, chicken, and soy sauce to pan. Stir in soy sauce and remove from heat.

By: Alice On 2:18 AM

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Mexican Chicken Spaghetti

Ingredients

1 lb	boneless, skinless chicken breasts
1 lb	velveeta cheese, regular or mexican
1 can(s)	rotel tomatoes, regular or hot
1 lb	spaghetti pasta
1 stick	butter
1 can(s)	cream of chicken soup, undiluted
1 can(s)	cream of mushroom soup, undiluted
1	medium onion, chopped
1	bell pepper, red or green, chopped
	salt and pepper to taste

Directions

1

Boil chicken breasts in a large pot adding 1/2 teaspoon of salt and 1/2 teaspoon of black pepper to water.

2

Remove chicken when completely done, about 10 to 12 minutes.

3

Boil spaghetti pasta in remaining broth according to package directions. Drain pasta after done and discard water. Set aside the pasta...Do not rinse.

4

Melt the butter in that same (empty) pot and saute the onion and bell pepper.

5

Add tomatoes, soup, cooked chicken (cut into bite-size pieces) and spaghetti to the sauteed onion mixture, one at a time, and gently mix together.

6

Add cheese and stir together, mixing well. Add salt and pepper to taste.

7

Heat until cheese is melted thoroughly, stirring occasionally to keep from scorching.

8

SERVING SUGGESTIONS: Garnish with freshly grated Paremesan cheese and serve with a salad and hot garlic bread.

By: Alice On 2:18 AM

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Homemade Cheez-Its

YOU WILL NEED:

8oz shredded cheddar cheese (I used sharp aged white cheddar)

1 cup all-purpose flour

4 tbs unsalted butter, softened

1 tsp salt

3 - 4 tbs ice water

DIRECTIONS:

1. First, mix together the shredded cheese,  half of the salt and the softened butter. (I used sharp aged white cheddar cheese, but you can use whatever kind of cheese you like. I shredded my own cheese just because I think it has better flavor and melts better, but you can use pre-shredded too to save some time!) Add in the flour and mix until the dough looks like little fluffy clumps. Then, with the mixer running begin adding the ice water and mix until a soft dough forms. (use as much ice water as you need for a dough to form).

2. Divide the dough in two, form each into a disk and wrap in plastic wrap. Refrigerate the dough for about 30 minutes. Then, roll the dough out on a floured surface into about an 1/8 inch thickness and using a fluted pastry cutter, cut the dough into about 1 inch squares.

3. Preheat your oven to 375 deg F and line your baking sheets with parchment paper. Transfer your little cheez-its onto the parchment paper, make a hole in the center of each with a toothpick, then sprinkle them with the rest of the salt. Bake for about 7 - 10 minutes (baking time will depend on your oven, just watch them carefully so they don't burn!), or until they have puffed up and the edges begin to brown. Let cool before eating. (They are best eaten right away, but you can store them in an airtight container).

By: Alice On 2:18 AM

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Staple to-go lunch: Chicken, black bean, corn, salsa, & avocado salad. Make into a lettuce wrap.

Staple to-go lunch: Chicken, black bean, corn, salsa, & avocado salad. Make into a lettuce wrap.http://pinterest.com/pin/225320787581441752/

By: Alice On 2:17 AM

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rockurparty: soak the skewers in water tinted with a little food coloring (I used about 10 drops). Then, drain the skewers and allow them to dry fully.

rockurparty: soak the skewers in water tinted with a little food coloring (I used about 10 drops). Then, drain the skewers and allow them to dry fully.http://pinterest.com/pin/401101910534148191/

By: Alice On 2:17 AM

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Very Berry Chocolate Protein Smoothie

 Life is about balance though, and while I love a good treat (and even better when I modify it to fit my lifestyle), it is easy to over do it. So, I balance those ‘occasion’ days with healthy-packed nutritious meals. Smoothies are often my go-to because they are quick, on-the-go, and completely customizable. Naturally, this smoothie had to be somewhat  Days festive, I couldn’t help myself. I am really into chia seeds in my smoothies lately. They give me that extra superfood boost plus thicken up the shake a bit. I love this smoothie because it’s packed with the health benefits of berries, chia seeds, and almond milk plus has the protein I’m looking for (and it tastes DELICIOUS).

Ingredients

1. 1 cup unsweetened vanilla almond milk


2. 1/2 cup frozen organic strawberries


3. 1/2 cup frozen organic raspberries


4. 1 scoop SFH chocolate protein powder (or 1 scoop vanilla and 1/2 tbsp good quality cocoa powder) {Use code Lexi for 10% off all orders}


5. 1 tsp chia seeds

Instructions

1. 1. Combine all ingredients in your high-speed blender and blend until smooth


2. 2. Garnish with fruit, coconut whipped cream, or a chocolate drizzle and serve

Notes

1. For fully dairy-free sub out whey for a vegan powder.

By: Alice On 2:17 AM

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