Pudding Pops

Pudding pops 

1 pkg instant pudding, 1 1/2c milk, 2c cool whip. dissolve pudding in milk, whip in cool whip. spoon into 3 oz dixie cups and insert popsicle stick and freeze.

Mu Shu Chicken Wraps

Mu Shu Chicken Wraps
Amy - amylz
Family Fun Magazine

1 onion, diced 
1 1/2 to 2 pounds boneless, skinless chicken thighs 
Salt and pepper to taste 
1 cup hoisin sauce 
2 tablespoons honey 
1/4 teaspoon ground ginger 
1 12-ounce bag broccoli coleslaw mix (we used Mann's brand), or other toppings 
Flour tortillas or flatbread 

Step 1 Place the diced onion in the slow cooker. Season the chicken with salt and pepper, place it on top of the onions, and cook on low for 4 to 5 hours or until the meat pulls apart easily with a fork.

Step 2 With a slotted spoon, transfer the chicken and onions to a medium bowl and shred the meat.

Step 3 In a small bowl, mix together the hoisin sauce, honey, and ginger, then stir the mixture into the shredded chicken and onion.

Step 4 Place a small handful of broccoli slaw on a warm tortilla, add several spoonfuls of the chicken mixture, and roll up. Makes 6 to 8 rolls.

Zucchini boats

Slice the zucchini in half. Slice off the bottom to keep in stable. Brush with olive oil and top with garlic or garlic powder. Top with sliced tomatoes, salt and pepper to taste. Use mozzarella cheese, Parmesan cheese or mixed blend.. Bake 375 for 20 to 30 minutes until soft.

Yummy Homemade Vitamin Water

DRINK WATER! Here are 8 home made vitamin water recipes to help you keep the water flowing~!

1) The classical : lemon/cucumber:
Mix in a pitcher: 10 cups of water + 1 cucumber and a lemon, thinly sliced + 1/4 cup fresh finely chopped basil leaf + 1/3 of finely chopped fresh mint leaves. Leave in the refrigerator overnight before serving.

2) The granite : Strawberry/Lime or Raspberry/Lime
Mix in a pitcher : 10 cups of water + 6 strawberries / 0r Raspberries and one thinly sliced lime + 12 finely chopped fresh mint leaves. Leave in the refrigerator overnight before serving.

3) The digestive : Fennel/citrus
First: infuse 1 to 3 grams of dried and crushed fennel in 150 ml of boiling water for 5-10 minutes. Allow to cool.
Mix in a pitcher: 10 cups of water + lemon juice (put the leftover lemon in the mix) + a small thinly sliced orange + 12 fresh chopped mint leaves + the infusion of fennel seeds. Leave in refrigerator overnight before serving.

4) The antiOX : Blackberry/Sage
Note that a part from the berries, sage leafs is the herb that has the highest antioxidant content.
Mix in a pitcher : 10 cups of water + 1 cup of blackberries that have been very slightly crushed + 3-4 sage leaves. Leave in refrigerator overnight before serving.

5) WATERmelon : watermelon/Rosemary
Mix in a pitcher : 10 cups of water + 1 cup of watermelon cut into cubes + 2 rosemary stems. Leave in refrigerator overnight before serving.

6) The exotic : Pineapple/Mint
Mix in a pitcher : 10 cups of water + 1 cup of pineapple cut into cubes + 12 fresh mint leaves finely chopped. Leave in the refrigerator overnight before serving.

7) The traditional : Appel/cinnamon
Mix in a pitcher : 10 cups of water + 1 cup of apple cut into cubes + 2 cinnamon sticks + 2 teaspoon of ground cinnamon. Leave in the refrigerator overnight before serving.

8.) The zingibir : Ginger/tea
In advance: heat 1 teaspoon of ginger in two cups of tea, let it cool down.

Mix in a pitcher: 10 cups of water with two cups of the ginger tea + 4-5 pieces of fresh ginger cut into cubes. Leave in the refrigerator overnight before serving.

STAY HYDRATED! ENJOY!

tip for weelicious granola bars

One idea to get more chia seeds into your cooking – I cook a pan of Catherine’s Chocolate Chip Granola Bars each week (though I split the 1 C of chocolate chips three ways into raisins, sunflower seeds, and choc chips) and I always add 2 tbsp of chia seeds. It’s a great addition, and makes the bars stick together even more.

Beans and Veggies

Just threw this together today and it was really good.  I was hoping it would come out as a bean side dish but seems to be a bit more soupy... I'm thinking of throwing in some shredded chicken and calling it tomorrow's lunch.  Next time I'll add less water for more of the bean dish I was hoping for. 

Finely chop one carrot, one zucchini, half a red pepper (and I would add some onion but DH hates onion pieces).  Really, use whatever veggies you have on hand.  Saute in a tablespoon olive oil until very soft and picking up some color.  This takes awhile but is worth it.  Add about 2-3 cloves of chopped garlic, let cook for a few mins.  Add 1T tomato paste, mix and cook another few minutes.  Add 2c. water, one stock cube (I use knorr) but any bullion cubes or even chicken broth.  Add two cans rinsed white beans, pepper to taste, a couple shakes of italian seasoning and let cook for awhile.  The beans will start to break down and thicken the sauce but you don't want it complete mush.

It was really good and actually thickened up quite a bit as it cooled.  We had grilled chicken sausage and roasted asparagus with it and it was one of the best dinners we've had in awhile. 

From Scratch Taco seasoning

This is another one of those recipes a friend shared so grab it now...you will not find it in our pinterest boards! (unless I can find it somewhere else)
Make your own Ranch, Dry Onion Soup Mix and Taco Seasoning and store in small mason jars.


Taco Seasoning:

1/2 cup chili powder
1/4 cup onion powder
1/8 cup ground cumin
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon sea salt
Put ingredients into a jar and shake.

Dry Onion Soup Mix:
2/3 cup dried, minced onion
3 teaspoons parsley flakes
2 teaspoons onion powder
2 teaspoons turmeric
1 teaspoon celery salt
1 teaspoon sea salt
1 teaspoon sugar
1/2 teaspoon ground pepper
Mix all ingredients in a jar, then give the jar a good shake. I’d recommend shaking the jar to mix the ingredients well before each use.
Use 4 tablespoons in a recipe in place of 1 packet of onion soup mix. Store this in a dry, cool place.

Ranch:
5 tablespoons dried minced onions
7 teaspoons parsley flakes
4 teaspoons salt
1 teaspoon garlic powder
Mix together and store in an air tight container.
For dressing: Mix 2 tablespoons dry mix with 1 cup mayonnaise and 1 cup buttermilk or sour cream.
For dip: Mix 2 tablespoons dry mix with 2 cups sour cream.
Mix up a few hours before serving, so the flavors all blend.

Snickers Dip

~SNICKERS DIP~

1 -2 blocks of cream cheese, 8 oz softened
8 oz. container of cool whip
¼ cup brown sugar
4 regular sized Snickers bars, cut into small pieces with the Crinkle Cutter

This is super simple to make.... Just mix the cream cheese, cool whip, and brown sugar together and then add in the Snickers bar pieces. Serve with vanilla wafers, strawberries, graham crackers, etc.

Fried Rice

Fried Rice 

3 cups cooked white rice (day old or leftover rice works best!)
3 tbs sesame oil
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
2 tsp minced garlic
2 eggs, slightly beaten
1/4 cup soy sauce


On medium high heat, heat the oil in a large skillet or wok. Add the peas/carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated! **You could really play around with this rice too! Try adding some diced ham, or green onion :) Yum!

Delicious Homemade Salsa

☆.•♥• Delicious Homemade Salsa Recipe!•♥•☆

I Stopped buying the jar stuff once I tasted this homemade salsa. 

Simple and delicious: 

8 cups tomatoes, peeled, chopped and drained
2 1/2 cups onions, chopped
1 1/2 cups green peppers
1 cup jalapeno pepper, chopped
6 garlic cloves, minced
2 teaspoons cumin
2 teaspoons pepper
1/8 cup canning salt
1/3 cup sugar
1/3 cup vinegar
1/3 cup chopped Italian parsley or Cilantro if you prefer* :)
1 (15 ounce) can tomato sauce
1 (12 ounce) can tomato paste

Directions:

1
Mix all together and bring to a slow boil for 10 minute.
2
Seal in jars and cook in hot water bath for 10 minute.
3
This is a medium salsa. This is also a chunky salsa so if you want a smoother salsa cut your veggies into smaller pieces.
4
Yields 3-6 quarts or pints.
Add 2 tbsp. freshly squeezed lime juice and salt and peper to taste.

Mix everything together and let sit overnight for flavors to meld

Slow Cooker Chicken Cacciatore

Serve this Italian classic over fresh egg noodles or strand pasta, such as fettuccine or pappardelle, to soak up all the juices.

Slow Cooker Chicken Cacciatore

Ingredients:

• 1/3 cup flour
• 1 Tbs. salt, plus more, to taste
• 1 1/2 tsp. freshly ground pepper, plus more, to taste
• 1 chicken, 3 1/2 to 4 lb., cut into 8 serving pieces
• 1/4 cup olive oil
• 2 red or yellow bell peppers, sliced
• 1 yellow onion, halved and sliced
• 4 garlic cloves, minced
• 3/4 cup dry red wine
• 3/4 cup chicken broth
• 1 can (28 oz.) crushed plum tomatoes
• 1 Tbs. dried oregano
• 6 oz. button or cremini mushrooms, sliced

Directions:

Brown the chicken
On a large plate, stir together the flour, the 1 Tbs. salt and the 1 1/2 tsp. pepper. Coat the chicken pieces evenly with the flour mixture, shaking off the excess. In a large fry pan over medium-high heat, warm the oil. Add the chicken pieces, in batches if necessary, skin side down, and cook until golden brown on the bottom, about 7 minutes. Turn the chicken and cook on the second side until lightly browned, 3 to 4 minutes more. Transfer the chicken pieces to the slow cooker.

Cook the chicken and vegetables
Return the fry pan to medium-high heat. Add the bell peppers, onion and garlic and sauté until they start to soften, about 3 minutes. Pour in the wine and broth, and deglaze the pan, stirring to scrape up the browned bits on the pan bottom. Stir in the tomatoes and oregano and bring to a simmer. Pour the mixture over the chicken. Cover and cook on the high-heat setting for 4 hours or the low-heat setting for 8 hours.

Add the mushrooms
About 10 minutes before the dish is ready, stir in the mushrooms. Season with salt and pepper and serve. Serves 6. 

Slow Cooker Lasagna

Feed a crowd with this flavor-packed lasagna, which cooks to bubbling perfection in a slow cooker. If you’re lucky, you’ll have leftovers to enjoy for lunch the next day.

Slow Cooker Lasagna

Ingredients:

• 1 Tbs. olive oil 
• 2 lb. Italian sausage, casings removed  
• 2 jars (each 24 oz.) tomato sauce 
• 2 cups water 
• 1 lb. whole-milk ricotta cheese 
• 2 Tbs. chopped fresh flat-leaf parsley 
• Kosher salt and freshly ground pepper, to taste 
• 18 ruffle-edged lasagna noodles (not no-boil noodles) 
• 1 1/2 lb. mozzarella cheese, grated 
• 2 oz. Parmigiano-Reggiano cheese, finely grated  
• Thinly sliced fresh basil for garnish 

Directions:

In the stovetop-safe insert of slow cooker over medium heat, warm the olive oil. Add the sausage and cook, breaking up any large chunks with a wooden spoon, until the meat is browned, 10 to 12 minutes. Add the tomato sauce and water and bring to a simmer. Transfer the sauce to a large bowl.

In another bowl, stir together the ricotta, parsley, salt and pepper. Set aside.

Spread a thin layer of the sauce on the bottom of the slow-cooker insert. Cover the sauce with a single layer of uncooked lasagna noodles (about 3), breaking the noodles as needed to fit. Spread about 1/3 cup of the ricotta mixture over the noodles. Top with about 2 cups of the sauce, then sprinkle with about 1 cup of the mozzarella and 1/4 cup of the Parmigiano-Reggiano. Repeat the layering 4 more times, starting with the noodles.

Transfer the insert to the slow-cooker base, cover and cook on low according to the manufacturer’s instructions until the noodles are tender and cooked through, about 4 hours.

Position a rack in the center of an oven and preheat to broil.

Transfer the slow-cooker insert to the oven and broil until the cheese is bubbly and golden brown, 6 to 8 minutes. Let the lasagna rest for 20 minutes before serving. Garnish with basil and serve immediately. Serves 12.