From the back of a can of Swanson chicken broth, but also found here. I only used this recipe for cooking the chicken and not the vegetables.
1 Tbsp. vegetable oil
1-1/4 lbs. skinless, boneless chicken breast halves
1 C. Swanson low-sodium chicken broth
2 Tbsp. minced garlic, optional
1/2 tsp. dried rosemary leaves, crushed
1/2 tsp. dried thyme, crushed
1/4 tsp. ground black pepper
Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes, or until well browned on both sides. Stir the broth, garlic (if using), rosemary, thyme, and pepper in the skillet. Reduce heat to low. Cook and cover for 10 minutes, or until the chicken is cooked through.
Balsamic Brown Sugar Pork Tenderloin
Prior to trying this recipe, I had never cooked a pork tenderloin. I had bought a tenderloin at the grocery store but didn't know what to do with it. I just browsed the Internet for a recipe and found this one that seemed pretty easy to make and could cook in the slow cooker while I was at work. It was so juicy and yummy!
2 lbs. pork tenderloin
1/4 C. balsamic vinegar
1/2 C. low-sodium chicken broth
2 Tbsp. soy sauce
3 Tbsp. brown sugar (or honey/maple syrup or Stevia for low carb)
1/2 tsp. cumin
1/2 tsp. garlic powder
Pepper
Combine the vinegar, chicken broth, and soy sauce. Combine the sugar, cumin, garlic powder, and pepper. Rub the pork with the brown sugar mixture and place in the slow cooker. Pour vinegar mixture over the top. Cook on low for 6-8 hours, or until pork is very tender. If desired, top with balsamic glaze or reduce the cooking liquid to create your own glaze. For a crisp exterior, place under a hot broiler for 4-5 minutes.
2 lbs. pork tenderloin
1/4 C. balsamic vinegar
1/2 C. low-sodium chicken broth
2 Tbsp. soy sauce
3 Tbsp. brown sugar (or honey/maple syrup or Stevia for low carb)
1/2 tsp. cumin
1/2 tsp. garlic powder
Pepper
Combine the vinegar, chicken broth, and soy sauce. Combine the sugar, cumin, garlic powder, and pepper. Rub the pork with the brown sugar mixture and place in the slow cooker. Pour vinegar mixture over the top. Cook on low for 6-8 hours, or until pork is very tender. If desired, top with balsamic glaze or reduce the cooking liquid to create your own glaze. For a crisp exterior, place under a hot broiler for 4-5 minutes.
Healthy Oatmeal Pancakes
I am trying to eat more healthy meals and one of the things I am watching is my sodium intake. Most of the time when I read nutrition labels, I only focus on the calories and fat. When I started looking at sodium content, I was shocked! I could not believe how much sodium is in canned vegetables and beans; things you would think would be healthy. In my search for more healthy recipes, I came across these pancakes from The Girl Who Ate Everything's website. I omitted the salt and added cinnamon. They were very tasty and hearty!
2 C. oats
1/2 tsp. baking soda
2-1/4 C. milk
2 Tbsp. white vinegar or lemon juice
1 C. flour
2 tsp. baking powder
1 tsp. salt, optional
1 Tbsp. sugar
1/2 C. vegetable or canola oil
2 eggs, beaten
Combine milk and vinegar or lemon juice. Let mixture stand for five minutes, or until milk appears to curdle. Add baking soda and oats to milk. Let stand overnight in refrigerator.
In a mixing bowl, combine flour, baking powder, salt (if using), and sugar. Add oil and eggs to the oats mixture and stir to combine. Add the dry ingredients to the oats mixture and stir until blended. Cook on lightly greased griddle or skillet.
Makes about 12 pancakes.
Notes: I made the pancakes without including the baking soda with the oats and milk and there did not seem to be any discernable difference. The original recipe calls for 2-1/2 C. buttermilk instead of the milk and vinegar/lemon juice substitution. However, buttermilk is high in sodium and so I just included the substitution as part of the recipe. I also added about 2 tsp. cinnamon to the flour mixture for a little more flavor.
2 C. oats
1/2 tsp. baking soda
2-1/4 C. milk
2 Tbsp. white vinegar or lemon juice
1 C. flour
2 tsp. baking powder
1 tsp. salt, optional
1 Tbsp. sugar
1/2 C. vegetable or canola oil
2 eggs, beaten
Combine milk and vinegar or lemon juice. Let mixture stand for five minutes, or until milk appears to curdle. Add baking soda and oats to milk. Let stand overnight in refrigerator.
In a mixing bowl, combine flour, baking powder, salt (if using), and sugar. Add oil and eggs to the oats mixture and stir to combine. Add the dry ingredients to the oats mixture and stir until blended. Cook on lightly greased griddle or skillet.
Makes about 12 pancakes.
Notes: I made the pancakes without including the baking soda with the oats and milk and there did not seem to be any discernable difference. The original recipe calls for 2-1/2 C. buttermilk instead of the milk and vinegar/lemon juice substitution. However, buttermilk is high in sodium and so I just included the substitution as part of the recipe. I also added about 2 tsp. cinnamon to the flour mixture for a little more flavor.