Category Archives: Recipes

Recipe of the Month

Slow Cooker Chicken Caesar Sandwiches

Ingredients
2-4 pounds boneless skinless chicken breasts (depending on how many people you are serving)
Enough water to almost cover the chicken in the crock pot
2 bottles of caesar dressing (one creamy caesar, one regular caesar…I use Ken’s Lite brand because I think it has the most flavor for the fewest calories)
2 cups shredded romaine lettuce
1/2 cup grated Parmesan cheese
Hamburger buns

Directions
Put the chicken breasts in the slow cooker. Pour in enough water to almost cover them and cook on low for 5-6 hours. Remove the chicken and shred it. Pour the liquid out of the slow cooker. Place the chicken back in the slow cooker. Add the Parmesan, half the bottle of creamy caesar and half the bottle of regular caesar if you are using 2-3 pounds of chicken. Pour in the whole bottles if you’re using 4 or more pounds. Add the romaine lettuce. (This step is optional. I like warm wilted romaine, but if you would rather have it cool and crisp, save it for the sandwich. Or you can use it both ways, like I do.) Mix together, bump up the temperature to high, and let everything warm through for 30-40 minutes. Salt and pepper to taste. Toast the hamburger buns if you like, top with the chicken caesar mixture and some un-wilted romaine, and enjoy!

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Recipe of the Month

“Skinny” Slow Cooker Beef Stroganoff

Ingredients
2 tablespoons extra virgin olive oil
A pound and a quarter of beef stew meat, cut into 1-inch pieces
Two and a half cups sliced fresh mushrooms
1 small onion, chopped
1 bay leaf
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
One and a half cups beef broth
1/4 cup dry sherry
8-ounce carton light/lowfat sour cream
1/3 cup all purpose flour
1/4 cup water
Your choice of sauteed zucchini strips, or pasta, or rice

Directions
In a large skillet, heat oil over medium-high heat. Add meat and cook until browned, just a few minutes. Put the mushrooms, onions, bay leaf, garlic, oregano, thyme, salt and pepper in the slow cooker. Add the meat and pour the beef broth and sherry over it. Cover and cook on low for 8 hours (or 4 hours on high). When times is up, combine the sour cream, flour, and water in a bowl. Slowly stir in about a cup of the hot broth from the slow cooker. Remove the bay leaf from the slow cooker and discard. Add the sour cream mixture to the slow cooker, stir to combine, and turn slow cooker up to high. Cover and cook for about 45 minutes more, until thickened and bubbly. Serve over sautéed zucchini strips, pasta, or rice.

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Recipe(s) of the Month

This is a great, refreshing summer salad. Combining it with the seafood stew adds a little bit of heat for a delicious, balanced meal. It’s the perfect meal for a dinner party, as you can prepare most of it ahead of time and spend plenty of time with your guests!

Prosciutto-Wrapped Shrimp, Watermelon, Feta, and Mint Salad

Ingredients

2 cloves garlic, finely chopped
1 lemon, juiced
1 1/2 to 2 sprigs oregano, finely chopped
1 teaspoon crushed red pepper
12 jumbo shrimp peeled and deveined, tails left on
Extra virgin olive oil, sea salt and pepper
12 thin slices prosciutto di parma
3 cups cubed seedless watermelon
2 tomatoes, seeded and cut into bite-size pieces
1/2 small red onion, thinly sliced
1 cup feta cheese crumbles
1/4 cup chopped flat-leaf parsley
1/4 cup chopped fresh mint

Directions

In a medium bowl, combine the garlic, lemon juice, oregano, crushed red pepper, and two tablespoons of the olive oil. Add the shrimp, season with sea salt and pepper, and turn in the dressing to coat. Roll up each shrimp in a slice of prosciutto. Drizzle or brush a little more EVOO over the shrimp. Heat a large skillet over medium-high heat. Add the shrimp and cook, turning once, until the shrimp are firm and opaque and the prosciutto is crisp, 3 to 4 minutes. In a bowl, combine the watermelon, tomatoes, onion, cheese, parsley and mint. Dress with four tablespoons of extra virgin olive oil, season with sea salt and pepper. Top with the shrimp and drizzle the pan juices over it for even more flavor.

Slow-Cooker Seafood Stew

Ingredients

2 onions, chopped
1 large green bell pepper, chopped
1 pound fresh okra, cut into 1/2-inch pieces
About a jar and a half of marinara sauce
1 pound medium shrimp, peeled and deveined
1 pound bay scallops
1 teaspoon crushed red pepper flakes
1/2 cup fresh basil leaves, chopped
Extra virgin olive oil, salt and pepper
1 log prepared potenta, sliced into 1/2-inch slices
Goat cheese crumbles (use however much you like)

Directions

Layer the onions, bell pepper, and okra in a large slow cooker. Pour in the marinara. Cover and cook on high about 3 1/2 hours. Stir in the shrimp, scallops, and red pepper flakes. Drizzle with a few tablespoons of olive oil. Cover and cook until the seafood is firm, about 15 minutes. Meanwhile, heat the polenta slices in a skillet in olive oil over medium-low heat for a couple minutes on both sides. Stir the basil into the stew, season with salt and pepper. Divide the slices of polenta among bowls. Sprinkle some goat cheese on top of each polenta slice. Top with the seafood mixture. Enjoy!

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Recipe(s) of the Month

If you love hot dogs, grilled food, and meals that balance spicy-hot food with cooling, refreshing elements, you’ll love this summer meal!

Blue Cheese Buffalo Hot Dogs

Ingredients
3 tablespoons butter
2 onions, thinly sliced
4 cloves garlic, chopped
Salt and pepper
1/4 cup hot sauce (I use Frank’s RedHot)
8 natural all beef hot dogs (no fillers)
8 hot dog buns
Shredded carrots, chopped celery, pickle relish (for topping)
1 cup crumbled blue cheese

Directions
Preheat a grill to medium-high heat (this is the temperature you’ll use for the whole meal). Heat a large skillet over medium/medium-high heat. Melt the butter in the skillet and then add the onions and garlic. Season with salt and pepper and then cook, stirring often, until onions are very soft and golden brown (about 20 minutes). Add the hot sauce and reduce the heat to low. Grill the hot dogs until heated through and the casings start to crisp up a bit. Place the dogs in the buns and top with the onion mixture, carrots, celery, pickle relish and blue cheese.

Jalapeño-Lime Grilled Corn on the Cob

Ingredients
4 ears of corn
4 tablespoons butter, room temperature
2 jalapeños, seeded and chopped
One lime, juiced and half zested

Directions
Grill the corn, turning often, until deep yellow and charred in spots (about 10 minutes). In a bowl, mix the butter, chopped jalapeño, lime zest and juice. Season with salt and pepper. Spread the butter mixture all over the warm corn and enjoy!

Grilled Melon, Escarole, and Prosciutto Salad

Ingredients
1 head of escarole, halved
Olive oil, for brushing
1 honeydew melon, cut into small wedges (seeds and rind removed)
1 cantaloupe, cut into small wedges (seeds and rind removed)
Several slices of prosciutto de parma, torn
2 scallions, white and light green parts chopped
Half a lemon, juiced
1 teaspoon honey

Directions
Brush the escarole with the oil and season with salt and pepper. Grill for a couple minutes on each side, until slightly wilted and charred. Remove and coarsely chop. Pat the melon wedges dry and grill until grill marked (a couple minutes on each side). Divide the escarole and melon among plates, top with prosciutto and scallions. Whisk together the lemon juice and honey in a bowl and drizzle over the salad.

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Recipe of the Month

Slow Cooker Garam Masala Chicken Stew with Peas and Potatoes

Ingredients (adjust amounts based on the size of your slow cooker, the ingredient amounts below will fit in a 3 1/2 or 4-quart slow cooker)

Extra virgin olive oil, salt and pepper
6 boneless, skinless chicken thighs (about 1 1/2 pounds)
12 ounces (4 small or 2 large) red potatoes, cut into 1-inch cubes
1 onion, thinly sliced
1 1/2 teaspoons grated fresh (peeled) ginger
2 cloves garlic, minced
14 ounces reduced-sodium chicken broth
8 ounce can tomato sauce
1 cup frozen peas
1/2 cup plain fat free Greek yogurt
2 teaspoons garam masala

Directions

Sprinkle the olive oil in a skillet and heat over medium-high heat. Add chicken thighs, just for a couple minutes, turning once, until brown on both sides. Place potatoes, onion, ginger and garlic in the slow cooker. Top with the chicken. Sprinkle with salt and pepper. Pour broth and tomato sauce over all. Cover and cook on low setting for 5 1/2 hours or on high setting for a little under 3 hours. If using low setting, turn to high setting after the 5 1/2 hours are up and stir in the peas, yogurt, and garam masala. Cover and cook for 15 minutes more. If using the high setting, add the peas, yogurt, and garam masala at the 2 3/4 hours mark, cover and cook for 15 minutes more.

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Recipe of the Month

Smoky Roasted Mushrooms

This is an amazing side dish, especially if steak is the main course.

Ingredients

EVOO, salt, and pepper

2 pounds whole mixed mushrooms

3 garlic cloves, chopped

1/2 teaspoon smoked paprika

1 to 2 tablespoons butter

Handful of chopped parsley

Directions

Heat oven to 425 degrees. Toss the mushrooms with the olive oil, salt, and pepper to taste. Spread on a baking sheet and roast for about 30 minutes, until tender and browned, stirring a few times. While the mushrooms are roasting, cook the garlic and paprika in the butter in a small pan on the stove until soft. Toss with the mushrooms and sprinkle with the parsley and a bit more salt. Enjoy!

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Recipe of the Month

Chipotle Chicken Meatballs

Ingredients

1/3 cup plain breadcrumbs
4 slices bacon
1/2 cup chopped onion
3 cloves garlic, chopped
1 teaspoon chopped chipotle chiles in adobo sauce (use a little bit more if you want more heat)
1 pound ground chicken
Salt and pepper
1 cup of corn (I use frozen)
Large handful thinly shredded cabbage

Goat cheese (optional)

Directions

Preheat the broiler. Put the breadcrumbs aside in a large bowl. Cook the bacon on the stovetop in a skillet. Transfer the cooked bacon to paper towels to let some of the grease drain; pour about half the bacon fat into a small bowl. Add the onion to the skillet and cook over medium heat for about 5 minutes. Stir in 3/4 of the garlic, the chiles and a splash of water. Pour into the bowl with the breadcrumbs and let cool slightly. Break up the cooled bacon into small pieces and add it to the bowl with the breadcrumbs and onion mixture, along with the ground chicken. Season with salt and pepper. Form the mixture into about 20 meatballs. Broil the meatballs, turning them halfway through, about 12 minutes.

While the meatballs are broiling, heat the reserved bacon fat in a skillet over medium heat. Add the corn and cook for about 5 minutes. Stir in the cabbage and remaining garlic and cook, stirring, until the cabbage just begins to wilt, about 3 minutes. Season with salt and pepper. Serve the meatballs over the corn and cabbage. Sprinkle some goat cheese on top if you’re a cheese fanatic like me.

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