Mole with Chicken and Rice

Mole with Chicken and Rice

adapted from Better Homes and Gardens Biggest Book of Slow Cooker Recipes

1 14.5 oz can diced tomatoes

1/2 cup chopped onion

1/4 cup almonds

2 cloves garlic

1 jalapeno, chopped

3 Tbsp unsweetened cocoa powder

1 Tbsp sesame seeds

1 tsp sugar

1/8 tsp nutmeg

1/4 tsp cinnamon

1 tsp chopped cilantro

3 chicken breasts cut into 1 inch pieces

Hot cooked rice

In a blender or food processor combine all ingredients except chicken and rice. Blend until mixture is a coarse puree. Add chicken to slow cooker and cover with puree. Cover and cook on high 4 to 5 hours or low 8 to 10 hours. Serve with rice. Makes 4 to 6 servings.

Nutrition info per serving: 448 calories, 23 g fat (5 g sat. fat), 99 mg chol., 586 mg sodium, 23 g carbs, 4 g fiber, 36 g protein, Daily Value: 3% vit. A, 17% vit. C, 12% calcium, 18% iron

Sweet and Sour Chicken

Sweet and Sour Chicken

by Me

1 lb chicken breast (about 3 breasts)

1/2 cup flour

Olive oil

1 cup diced carrots

1/2 cup diced celery

1 cup chicken broth

1/2 cup La Choy Sweet and Sour Sauce

Cut chicken into 1 inch pieces. Coat chicken pieces with flour. Heat 2 tablespoons of olive oil in a nonstick skillet over medium heat. Add chicken and saute until browned. Remove chicken pieces and set aside. Heat 1 tablespoon olive oil in the same skillet over medium heat. Add carrots and celery. Saute for about 5 minutes. Add chicken broth and simmer for an additional 5 to 10 minutes or until vegetables are the desired consistency. Add sweet and sour sauce and stir until combined. Add chicken back into skillet and toss with sauce and vegetables. Serve over rice.

Chile Spiked Brisket

I love using my crock pot on Sundays. It is so easy to throw some ingredients in the crock pot and forget about it. Several hours later you have a great meal ready to eat.


Chile Spiked Brisket
adapted from about.com

1/2 large onion coarsely chopped
2 lb top round beef
3 chipotle chiles in adobo sauce, minced
3/4 cup dark beer
1 8 oz can tomato sauce
1/4 tsp cinnamon
1/4 tsp pepper
3 cloves garlic, minced
6 to 8 red potatoes
1 cups baby carrots
1/2 cup celery, chopped

Place beef in the crock pot with onions. Mix the next 6 ingredients together and pour over beef. Add potatoes, carrots, and celery over the top. Cover and cook on high 5 hours or low 10 to 12 hours. Serves 6 to 8

Arizona Heat Snack Mix

The Arizona Cardinals are playing in the Super Bowl next week so this is a perfect snack to honor the occasion.

Arizona Heat Snack Mix

adapted from Chex.com

2 cups Corn Chex® cereal
2 cups Wheat Chex® cereal
2 cups pretzels
2 Tbsp butter or margarine
1 Tbsp Koops Arizona Heat Mustard

1 Tbsp honey

1 Tbsp Worchershire sauce
1/2 tsp season salt

1/2 tsp cayenne pepper

Heat oven to 250°F. In ungreased large roasting pan, mix cereals, pretzels and almonds. In 1-quart saucepan, heat butter, mustard, honey and seasoned salt over medium heat, stirring frequently, until butter is melted and mixture is hot. Pour over cereal mixture, stirring until evenly coated. Bake uncovered about 45 minutes, stirring every 15 minutes, until mixture begins to brown. Spread on waxed paper or foil to cool, about 15 minutes. Store in airtight container.

Crockpot Chicken Tacos

Crockpot Chicken Tacos

1 lb boneless skinless chicken breast (about 3 breasts)

1 can diced tomatoes and green chilis (like Rotel)

1 pkg taco seasoning (like McCormick's)

1 pkg crispy taco shells

Combine all ingredients in a crockpot. Cover and cook over high heat for 4 hours or until chicken shreds easily with a fork. Shred each piece of chicken. Heat shells in oven according to package directions. Fill with chicken. Add additional toppings of your choice (my favorites are pico de gallo, cheese, and sour cream).

Deconstructed Lasagna

Deconstructed Spinach and Artichoke Lasagna

adapted from Everyday with Rachael Ray February 2009

salt and pepper

1 lb small wheat penne pasta

1/4 cup onion, chopped

2 cloves garlic, minced

10 oz package frozen spinach, thawed and drained

6 artichoke hearts, quartered

1 can Hunts spaghetti sauce

1/2 cup water

1 oz container low fat ricotta cheese

1 Tbsp dried or fresh basil chopped

1 Tbsp dried or fresh parsley chopped

Parmesan cheese to sprinkle on top

1. In a large pot add water and salt and bring to a boil. Add pasta and cook until al dente (about 12 minutes). Drain.

2. While the pasta is cooking, add onion and garlic to a large skillet. Heat over medium for 1 to 2 minutes or until the flavors are released. Add spinach and artichokes and stir until combined. Add spaghetti sauce and water. Simmer until pasta in done.

3. In a bowl, combine ricotta, basil, and parsley.

4. Divide penne between 4 serving bowls. Pour spinach and artichoke sauce over penne. Top with a scoop of ricotta and sprinkle parmesan on top.

Bruschetta

In the first time in the history of the franchise the Arizona Cardinals are going to the Super Bowl!!! I wasn't planning to have a Super Bowl party this year but since my city's team will be playing I might need to have one. Besides I have some many tried and true snacks to fall back on.

Bruchetta

from allrecipes.com

Ingredients

8 roma (plum) tomatoes, diced
1/3 cup chopped fresh basil
1/4 cup shredded Parmesan cheese
2 cloves garlic, minced
1 tablespoon balsamic vinegar
1 teaspoon olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 loaf French bread, toasted and sliced

Directions
In a bowl, toss together the tomatoes, basil, Parmesan cheese, and garlic. Mix in the balsamic vinegar, olive oil, kosher salt, and pepper. Serve on toasted bread slices.