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.
White Chocolate Buttercream Frosting
My friend shared Valentine's sugar cookies with me. They had this amazing frosting on top. From The Bewitchin' Kitchen.
1 C. unsalted butter, softened
3 C. powdered sugar
1/4 C. whipping cream
1 tsp. vanilla extract
6 oz. white chocolate chips or finely chopped Baker's white chocolate
Melt the white chocolate, by either using a double broiler or placing the chocolate into a glass bowl and heating in the microwave in 30-second intervals and stirring until melted. Let melted chocolate cool to room temperature.
Place softened butter in a bowl and sift the powdered sugar over top. Starting slow, mix until incorporated and then beat until fluffy, about 1-2 minutes. Scrape the mixing bowl. Add the cream and vanilla. Stir in the melted, cooled chocolate. Mix at medium-high speed for 3-4 minutes.
1 C. unsalted butter, softened
3 C. powdered sugar
1/4 C. whipping cream
1 tsp. vanilla extract
6 oz. white chocolate chips or finely chopped Baker's white chocolate
Melt the white chocolate, by either using a double broiler or placing the chocolate into a glass bowl and heating in the microwave in 30-second intervals and stirring until melted. Let melted chocolate cool to room temperature.
Place softened butter in a bowl and sift the powdered sugar over top. Starting slow, mix until incorporated and then beat until fluffy, about 1-2 minutes. Scrape the mixing bowl. Add the cream and vanilla. Stir in the melted, cooled chocolate. Mix at medium-high speed for 3-4 minutes.
White Cake
My nephew requested a white cake with white frosting for his birthday. I was flummoxed by this request because who doesn't want chocolate? But I searched diligently and found this recipe for white wedding cupcakes. I just poured the batter into cake pans and it was delicious. This easy-to-make recipe is from Recipe Girl.
1 box white cake mix
1 C. all-purpose flour
1 C. sugar
3/4 tsp. salt
1-1/3 C. water
2 Tbsp. vegetable oil
1 tsp. vanilla extract
1 C. sour cream
4 large egg whites
Preheat oven to 325 degrees.
In a large bowl whisk together cake mix, flour, sugar, and salt. Add remaining ingredients and beat with hand mixer for two minutes, or until well blended. Pour into greased and floured cake pans.
Bake until toothpick inserted in center comes out mostly clean (a few wet crumbs should stick to the toothpick). Approximate baking times are listed on the back of the cake mix box.
Notes: Most companies have downsized the size of their cake mixes. This recipe calls for an 18.25-oz. box cake mix. I used the smaller size cake mix and had great success.
I used Tillamook brand sour cream (the regular--not light--option).
A cake decorator friend once told me she only uses Duncan Hines cake mixes when making wedding cakes.
I assembled my cake by placing one cake layer on the serving dish, followed by a generous layer of the Cool Whip filling from this recipe (vanilla instant pudding, milk, Cool Whip), followed by the second cake layer, and then frosted with this buttercream frosting.
1 box white cake mix
1 C. all-purpose flour
1 C. sugar
3/4 tsp. salt
1-1/3 C. water
2 Tbsp. vegetable oil
1 tsp. vanilla extract
1 C. sour cream
4 large egg whites
Preheat oven to 325 degrees.
In a large bowl whisk together cake mix, flour, sugar, and salt. Add remaining ingredients and beat with hand mixer for two minutes, or until well blended. Pour into greased and floured cake pans.
Bake until toothpick inserted in center comes out mostly clean (a few wet crumbs should stick to the toothpick). Approximate baking times are listed on the back of the cake mix box.
Notes: Most companies have downsized the size of their cake mixes. This recipe calls for an 18.25-oz. box cake mix. I used the smaller size cake mix and had great success.
I used Tillamook brand sour cream (the regular--not light--option).
A cake decorator friend once told me she only uses Duncan Hines cake mixes when making wedding cakes.
I assembled my cake by placing one cake layer on the serving dish, followed by a generous layer of the Cool Whip filling from this recipe (vanilla instant pudding, milk, Cool Whip), followed by the second cake layer, and then frosted with this buttercream frosting.
Sticky Fingers
Tastes just like the sticky fingers from Winger's! From Life as a Lofthouse.
8 frozen breaded chicken fingers, cooked according to package directions
1/3 C. Frank's Original Hot Sauce (no substitutions)
1 C. brown sugar
1/4 C. water
In a medium saucepan combine the hot sauce, brown sugar, and water. Cook over medium heat until sugar is dissolved and sauce is heated thoroughly, about 5-10 minutes. Remove from heat and let stand a few minutes to thicken.
Place cooked chicken in a large bowl and drizzle most of the heated sauce over the top. Using tongs, toss chicken until evenly coated with sauce. Serve reserved sauce as a dip.
Note: I use Tyson brand of breaded chicken strips found in the frozen food section of the grocery store.
8 frozen breaded chicken fingers, cooked according to package directions
1/3 C. Frank's Original Hot Sauce (no substitutions)
1 C. brown sugar
1/4 C. water
In a medium saucepan combine the hot sauce, brown sugar, and water. Cook over medium heat until sugar is dissolved and sauce is heated thoroughly, about 5-10 minutes. Remove from heat and let stand a few minutes to thicken.
Place cooked chicken in a large bowl and drizzle most of the heated sauce over the top. Using tongs, toss chicken until evenly coated with sauce. Serve reserved sauce as a dip.
Note: I use Tyson brand of breaded chicken strips found in the frozen food section of the grocery store.
Warm Pizza Dip
Slightly adapted from the Life in the Lofthouse website.
1 8-oz. package cream cheese, softened
1/4 tsp. garlic powder
1/4 tsp. dried oregano
1/4 tsp. dried basil
1 C. shredded mozzarella cheese
1 C. shredded Parmesan cheese
1 C. pizza sauce
Mini pepperoni slices
2-3 Tbsp. black olives, sliced
Preheat oven to 350 degrees. In a medium bowl, combine cream cheese, garlic powder, oregano, and basil. Spread mixture evenly into the bottom of a 9-inch deep-dish pie plate. Top the cream cheese with half of the mozzarella cheese and half of the Parmesan cheese. Spread the pizza sauce on top of the cheeses. Sprinkle the remaining cheeses over the sauce and then top with the pepperoni slices (as many or as few according to personal preference) and olives. Bake for 15-20 minutes. Serve dip with baguette slices.
1 8-oz. package cream cheese, softened
1/4 tsp. garlic powder
1/4 tsp. dried oregano
1/4 tsp. dried basil
1 C. shredded mozzarella cheese
1 C. shredded Parmesan cheese
1 C. pizza sauce
Mini pepperoni slices
2-3 Tbsp. black olives, sliced
Preheat oven to 350 degrees. In a medium bowl, combine cream cheese, garlic powder, oregano, and basil. Spread mixture evenly into the bottom of a 9-inch deep-dish pie plate. Top the cream cheese with half of the mozzarella cheese and half of the Parmesan cheese. Spread the pizza sauce on top of the cheeses. Sprinkle the remaining cheeses over the sauce and then top with the pepperoni slices (as many or as few according to personal preference) and olives. Bake for 15-20 minutes. Serve dip with baguette slices.