Slow Cooker Honey BBQ Chicken (Southern Style)

This is an easy recipe for the slow cooker, but even more important than easy – it’s economical.  Leg quarters can be an inexpensive meat if you watch the sales papers.  I got five leg quarters for under four dollars, and sweet potatoes are cheap too.   Although it wasn’t a ‘gourmet’ meal, it was satisfying with good flavor.  Most importantly, it was Natalie approved as she devoured all but a sweet potato or two.  Oh and as a special bonus, when you come home from that hard day of work – the house smells WONDERFUL.

Ingredients-

3 cups peeled and sliced sweet potatoes (about 2 medium to large sweet potatoes)
1 can (8 ounces) pineapple chunks in juice, undrained
1/2 cup chicken broth
1/4 cup finely chopped onion
1/2 teaspoon ground ginger
1/3 cup barbecue sauce (any)
2 tablespoons honey
1/2 teaspoon dry mustard
4 to 6 chicken leg quarters, skin removed

What to do-

First prepare the crock pot with a liner! These make clean-up a breeze.

In the slow cooker, combine sweet potatoes, pineapple with juice, chicken broth, chopped onion, and ground ginger; stir to blend well.

 

In small bowl, combine barbecue sauce, honey, and  mustard; stir to blend well. Coat chicken generously on all sides barbecue sauce mixture.

Arrange coated chicken in single layer over sweet potato and pineapple mixture, overlapping if necessary. Spoon any remaining barbecue sauce mixture over chicken.

Cover; cook on low setting for 6 to7 hours.  Serve with a green vegetable or salad.

Enjoy!

Low-Cal Lemon Pudding Cupcakes

Sometimes you just have to satisfy that dessert craving, right?  What better way than to have a moist lemon cupcake for only 80 calories?  Yes, I said 80 calories.  This isn’t as simple as pouring a can of pineapple into a cake mix and baking.  It has a couple more ingredients, but still very kid friendly in working with them in the kitchen.

Ingredients-

1 box sugar-free yellow cake mix

1 package Lemon Pudding mix

2 egg yolks

2 ¼ cups water, divided

½ cup Splenda

What to do-

In a large bowl add the contents of the cake mix – nothing else.

In a medium sauce pan add ¼ cup of water, egg yolks, Splenda and pudding.  Mix well over medium-high heat.  Continue adding the remaining 2 cups of water a little at a time, stirring constantly.  Once it begins to boil remove from heat.

Add the pudding mix into the bowl with the cake mix – stir to blend completely.

Prepare muffin tins with non-stick cooking spray. (Makes 24) Fill each tin half full with batter.

Bake at 350 degrees for 18-25 minutes.

 Enjoy!

Crock-pot Chicken Noodle Soup

Oh the weather outside is frightful….

Yes winter’s in South Carolina can be called many things, but harsh is never one of them.  That said, it DOES get cold round these parts in contrast to the summer months.  Many of you are used to sub-zero temperatures in the winter, but how many of you are used to 98% humidity on a day that exceeds the 95 degree mark?  So.. it is a blustery 30 degrees with slight freezing rain today.  Great day to make a pot of homemade Chicken Noodle Soup for dinner in the crock-pot!

Ingredients-

1 whole chicken, boiled, deboned and shredded

8 cups of chicken broth from boiled chicken

1 lb. bag of baby carrots, cut into thirds

1 Tbsp. olive oil

1 large sweet onion, chopped

5 stalks of celery, chopped

2 bay leaves

1 tsp dried basil

Salt and pepper to taste

1 bag of whole wheat egg noodles

 

What to do-

Boil your chicken, debone and shred.

Sauté onions, and celery in olive oil.

Meanwhile, spray your crock pot with cooking spray or inset liner

Add chicken to the bottom, followed by baby carrots and chicken broth.

Add sautéed vegetables, bay leaf, salt, pepper, and basil.

Cook on low for 7 to 8 hours.
Cook noodles in a separate pot using the directions on the bag/box.

When finished boiling, drain and add to the crock pot stirring in completely.

Allow to sit for a few minutes, then serve with a crusty roll or french bread.

Enjoy!

Slow Cooker Red Beans & Rice

Ever since visiting Nawlin’s, La. with my bride and son I have thoroughly enjoyed making some Cajun cooking.  The Red Beans and Rice that we were served at the New Orleans Baptist Seminary were some of the best I have ever tasted. 

This recipe doesn’t compare to being in the Big Easy woofin’ down some good Cajun grub, but it does make a great substitute.  With a few adjustments it became a much healthier rendition of the ol’ favorite as well.  The best part of this meal is that it is easily prepared and ready when you get home from work.

 Ingredients-

1 pound dried red beans
7 cups water
1 green bell pepper, chopped
1 medium onion, chopped
4 celery stalks, chopped
3 garlic cloves, minced
2 cans chicken broth
3 links of chicken sausage (or Hillshire Farms Smoked Sausage)
2 tablespoons Creole Seasoning (I use Zatarain’s)
3 green onions sliced (for topping)

What to do-

 

First pour your dry beans into a colander and pick out broken pieces and any stones that may get in during the packing process.

Then rinse the beans well.
Put the beans in the crock pot and cover with the seven cups of water and two cans of broth.

In a skillet, sauté the chopped vegetables, garlic and sausage for a few minutes until softened. Salt and pepper to taste (About 5 minutes over medium high heat)

Pour the skillet mixture into the crock pot; stir well, and add creole seasoning.

Set crock pot to cook on high for 7 hours.

Serve over hot cooked brown rice and top with fresh green onions.

ENJOY!

Meatless Monday: Quinoa Fiesta!

It’s time to try and get back to my healthy habits that I have been away from.  I’d like to blame the holidays and my son’s wedding and all the stress that goes with those, but the fact of the matter is – I just didn’t take care of ME.  Time to get back to the basics: Eat right and move often.

Tonight was a mixture of veggies that were in the fridge and pantry.  The only thing I had to pick up at the store was my optional item of cilantro. 

For those that have not tried quinoa (keen-wah), well you’re missing out.  This stuff has been around awhile as the ancient Mayans (you know the guys that ran out of room on their calendar and scared half the people on this ball called earth) used it.  Their army marched for days on the stuff.  I guess it will last me until breakfast!

Ingredients-

1 cup quinoa

1 2/3 cup of water

1 cube chicken bouillon  

1 small onion, chopped

7-10 baby carrots, diced

1 small bell pepper, diced

4oz. mushrooms, sliced

2 green onions

2 Tbsp. olive oil

2 Roma tomatoes, seeded and diced

¼ cup cilantro, chopped (optional)
 

What to do-

In a small pot add water and bouillon.  Heat on high and bring to a boil.

Once boiling, add the quinoa, cover pot and reduce to simmer for 20 minutes.

While quinoa cooks, sauté all the other ingredients EXCEPT the tomatoes and cilantro over medium low heat in a large skillet.

 

 

 When the quinoa is finished, add it to the skillet along with the diced tomatoes and cilantro.  Mix well and serve with a side vegetable.  We had roasted broccoli.

ENJOY!

PS- I wasn’t so sure how my 8 year old Natalie would like take to this colorful meal.  My worries were not only put to rest after she ate one and a half servings, but after her shower asked if we had any more of that “stuff” left over.