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!
These are so simple to make and are the perfect start to your holiday party. These can be made with either beef or turkey pre cooked meatballs. If you want them a bit spicier, then increase the chili powder by a teaspoon.
2 pounds (32 ounces) frozen pre cooked meatballs, turkey or beef
1 12 ounce jar chili sauce
1 14 ounce can cranberry sauce
3 tablespoons orange marmalade
3 teaspoons chili powder
In large saucepan, combine chili sauce, cranberry sauce, marmalade and chili powder. Cook over medium heat, stirring until blended. Add meatballs and cook until heated through, stirring occasionally. Serve immediately. Makes 30 appetizer servings.
If you prefer, you can prepare this appetizer in the slow cooker. Place meatballs in the slow cooker first, then combine sauces, marmalade and chili powder and pour over meatballs. Cover and cook 4 hours on HIGH.
Happy January – or as I like to call it -“rut roh” month. I love baking – I really prefer baking to cooking, truth be told, but after many dozen cookies baked/given/eaten in the last two months, I always feel like taking a break in January. I still love to cook and create recipes, but I am looking at a making little lighter fare for us this month.
Many years ago I was introduced to Ro-Tel chilies and tomatoes by my one of my roommates -a lovely Texan sky goddess named Vickie. Vickie moved to our DC flight attendant bachelorette pad (as we affectionately called it) from Texas and she was a great cook . She had some awesome Tex Mex recipes and one truly amazing concoction which consisted of a giant package of Velveeta mixed with a can of Ro-Tel. This was melted in the microwave into a deliciously addictive queso that was scarfed up immediately by whoever was hanging around the kitchen at the time. I love Ro-Tel chilies and tomatoes and I always have a few cans in the pantry. This is a variation on a really popular recipe that I saw on Pinterest. I substituted the Ro-Tel for chopped tomatoes and onions, and served it with sliced ripe avocado and a flour tortilla. My husband has eaten this three nights in a row (it makes a big portion that could easily serve 6-8) so I know it is a winner!
BONUS – it has almost no fat and is high in protein. Hope you enjoy it and find it as easy to make as I do…
2 pounds boneless skinless chicken breasts
1 16 ounce jar medium salsa
1 can Ro-Tel diced chilies and tomatoes
2 tablespoons taco or fajita seasonings
3 tablespoons dried chopped onions
3 tablespoons sour cream
1 ripe avocado, sliced
1 package flour tortillas
Turn the slowcooker on LOW and place chicken breasts inside. Sprinkle taco seasoning over chicken breasts, then pour salsa, onion and Ro-Tel on top. Cook 6-8 hours or until chicken shreds easily with a large fork. Stir in sour cream, then spoon into individual bowls and serve with avocado slices and warm tortillas.