On Sundays, I rarely want to make plans – I like to see how I feel as the day goes along – and many Sundays I don’t feel like spending hours in the kitchen. Here’s a great recipe for those lazy Sundays…or Mondays…or
1 package (approx. 1.5 lb) boneless skinless chicken breasts
1 6 oz can pineapple juice
1/3 cup reduced sodium soy sauce
1/4 cup brown sugar, firmly packed
1/2 cup BBQ sauce
3/4 cup fresh pineapple, chopped into half inch chunks
Place all ingredients into a crock pot on LOW for 6 hours. I serve this with red pepper brown rice mixed with 2 tbsp mango salsa. This dinner is so easy and delicious you will want to make it all the time. You can also make this as a party appetizer – just chop the chicken into two inch chunks before cooking and serve right in the crock pot. Aloha!
This is the week that I am gearing up for holiday parties and holiday baking – time to dust off the holiday party recipes. I was watching Miss Trisha Yearwood on Food Network a while back and remembered why I loved living in the south – those decadent holiday appetizers! I know that Miss Trish has lost a TON of weight lately – she looks amazing – however there is no way she did it eating that mayo laden, cheddar cheese concoction that she makes. The pimento cheese spread is a southern classic – the nickname “southern pate” is cute but it is really more like cheddar crack – dip a cracker in and you simply can’t stop! If by some miracle you have leftovers, then using the spread as the “cheese” in a grilled cheese sandwich for lunch the next day along with a cup of tomato soup is heaven on a plate. I have lost a lot of weight this year too, and I am determined not to gain any back over the holidays. I think this recipe substituting plain Chobani greek yogurt for the full fat mayo is a great compromise – it tastes just as creamy and delicious but you cut the fat by half. Try it with my new favorite cracker – Trader Joe’s Pita Bites – also a great choice for dodging the holiday party calorie gauntlet!
8 ounces sharp cheddar cheese, freshly shredded
4 ounce jar pimentos, drained and chopped
6 ounce container Chobani 0% greek yogurt
1 tablespoon fresh lemon juice
1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon hot sauce
1/4 teaspoon red pepper flakes, plus more for garnish
In the bowl of a food processor, process all ingredients until just combined – about 10 seconds. A large mixing bowl works fine as well. Transfer to a serving bowl and refrigerate for at least an hour to thoroughly blend flavors. Serve with crackers or as a filling for grilled cheese sandwiches.