Slow Cooker Balsamic Chicken

 I was kinda surprised the first time I tasted this.  I LOVED the big chunks of tomatoes.  Normally I'm only a fan of tomatoes in my BLT's, but the favor of the balsamic slow cooked in the these tomatoes are heavenly! 

Ingredients

4-6 boneless, skinless, chicken breasts (about 40 ounces)

2 14.5 oz can diced tomatoes

1 medium onion thinly sliced (Not chopped)

4 garlic cloves

1/2 cup balsamic vinegar

1 tbsp. olive oil

1 tsp each: dried oregano, basil, and rosemary

1/2 tsp thyme (I go skimpy on this because I’m not a huge fan of thyme)

ground black pepper and salt to taste

Directions

Pour the olive oil on bottom of slow cooker, add chicken breasts, salt and pepper each breast, put sliced onion on top of chicken then put in all the dried herbs and garlic cloves. Pour in vinegar and top with tomatoes.

Cook on high 4 hours; serve alone or over angel hair pasta.

Fresh Tomato Salsa

I was a lucky girl who got a whole box of tomatoes from my mom, she had brought them home from her trip to Utah.  While researching recipes with fresh tomatoes I came across this one, from here.  It was a big hit with everyone and defiantly a keeper!

In the post that I got the recipe, she says it freezes well.  I didn't get a chance to try that this time (since we all gobbled it up), but it's good to know for the future! 

Fresh Tomato Salsa

(perfect for an appetizer for 6)

Ingredients:

8 large roma tomatoes with skin (or any medium tomato)

1 green bell pepper

1/2 cup red onion

1/2 cup vidalia onion (sweet onion)

1 tablespoon kosher or sea salt

5 tablespoons white vinegar

fresh lime juice from 1 lime

1 head of garlic (I put a little extra, because I'm a garlic lover)

crushed red pepper (very little)

1/4 cup fresh chopped parsley

1/2 cup fresh chopped cilantro

Directions:

Cut washed tomatoes in 1/2 and add to food processor. I keep the skin on for nutrients, and no one can tell. Wash bell pepper and take out the seeds. Cut in big wedges and place in food processor with tomatoes. Slice onion in wide pieces and add it to the mixture as well. Peel garlic and add whole cloves. Add salt, vinegar, lime juice, and a dash or 2 of crushed red pepper. Pulsate food processor until everything is diced up well. We like ours thin, but if you like it chunky, just don’t pulsate for too long. Add fresh parsley and cilantro last and pulsate a couple more times. This is making my mouth water. If it’s too salty, add another tomato. Not salty enough, add vinegar and/or salt. Adjust red pepper flakes as well. Serve with your favorite tortillas.

Homemade Graham Crackers

These have made Aunt Christy famous, in my children lives anyways.  I do believe this is the biggest request from my children when they are over at her house! 

These crackers have been "Bello'd" up with chocolate 

2 cups whole wheat flour

1 tsp cinnamon

1/2 tsp baking powder

1/2 tsp baking soda

1/2 butter, melted

1/2 cup honey

(optional) chocolate for melting

1. Mix dry ingredients together, set aside.

2. In separate bowl mix melted butter and honey.

3. Mix honey/butter to dry ingredients, stir until combined

4. Drop mixture onto cookie sheet and roll out, making sure edges reach the sides of cookie sheet.

 Tips from Christy: Use a smaller cookie sheet for a thicker graham crackers.  Spray pan and roller with cooking spray for more workable dough.

5. Bake for 8-10 minutes at 400 degrees, cut quickly once out of oven.

Chicken Ranch Taco

This one is a super easy "crockpot" recipe that I found floating around Pinterest! 

2 lbs. of chicken breast

1 packet of dry ranch dressing

1 packet chicken taco seasoning

1 can of chicken broth

Toppings

Shredded lettuce

Shredded cheese

Sour cream 

Diced tomatoes 

Taco shells

Put that all in the crockpot and cooked on high for 6 hours then shredded the chicken and let it cook on low another 30 min. If it's super soupy drain slightly.

*Although I'm more of a flour tortilla kind of girl, these taste so much better in a crunchy corn tortilla! Trust me

*Also if you use all reduced fat toppings you can enjoy 2 tacos for about 2 weight watcher points

Frozen Hot Chocolate

 I found this recipie on Pintrest it is soooo good!! I know it sounds crazy and that is probably why we tried the second we found it (even before we pinned it). It really tasts like frozen hot chocolate. Mess with your mind CRAZY!!

Ingredients

• 3 Tablespoons Granulated Sugar
• 1 package Hot Cocoa Mix (about 3 Tablespoons)
• 2 Tablespoons Unsalted Butter
• ⅓ cups Semi-Sweet Chocolate Chips
• ⅓ cups White Chocolate Chips
• 12 ounces, fluid Can Evaporated Milk, Divided
• 4-½ cups Ice
• Whipped Cream, To Taste
• Mini Marshmallows, To Taste

Preparation Instructions

Combine sugar, cocoa mix, and butter in the top of a double boiler that is set over gently boiling water. Stir often until melted and a smooth paste forms. Add semi-sweet & white chocolate chips; stir. When chips begin to melt, slowly stir in 1/2 cup of evaporated milk. Stir until smooth. Cool to room temperature.
Combine the chocolate base mixture, the remaining evaporated milk and ice in a blender (you can do this in batches) and cover. Blend until smooth. Pour into frosty glasses. Top each with whipped cream. Sprinkle with additional chopped chocolate chips & mini marshmallows, if desired.

Clone of Cinnabon Cinnamon Rolls

Another one of Christy's amazing bread machine recipes! 

Dough (Bread machine recipe):
2 eggs (room temperature)
1 c warm milk
1/3 c melted margarine
1 tsp salt
1/2 c granulated sugar
4 1/2 c bread flour
2 1/2 tsp. bread machine yeast ( I used regular yeast and it worked just fine)

Filling:
1 c packed brown sugar
2 1/2 Tbsp Cinnamon
1/3 c softened butter

Cream Cheese Icing:
(I doubled this, but I think you can't never have too much frosting)

4 Tbsp softened butter
3 oz cream cheese
1 1/2 c powdered sugar
1/2 tsp vanilla extract
1/8 tsp salt

*Note: These are moist like the original when using Cinnabon's own brand of Makara cinnamon - available at any Cinnabon Stand.

Dough: Add ingredients in order listed to bread machine baking pan.  Insert pan into bread machine and mix on dough setting.  When dough is done, turn out onto floured rolling board and allow dough to rest for ten minutes.  Roll dough out into a 16 inch wide and 12 inch long rectangle, with a dough thickness of about 1/4 inch.

Filling:  Combine brown sugar and cinnamon in a bowl until well mixed.  Spread softened butter over the surface of the dough and sprinkle sugar-cinnamon mixture evenly over the dough surface.

Roll dough jellyroll fashion along the 16in wide side of the rectangle.  Cut dough roll into 12 slices (I have found using dental floss works really well for this.  Run the floss underneath the rolled dough, wrap each side up and around dough and pull in opposite directions.  This will give you a smooth even cut).   Place 12 rolls into a 9x13 inch pan.  Let rolls rise for approximately 20 minutes.   Bake at 400 degrees for approximately 15 minutes or until light brown on top.  Remove baking pan and allow to cool.

Cream cheese Icing: Combine in a mixing bowl until well blended.  Frost cinnamon rolls with icing while rolls are still in the baking pan.

Chicken Soup from Rotisserie Chicken

I found the perfect feel good now, chicken soup.  Recipe adapted from this recipe. 

1 rotisserie chicken 

2 1/2 tablespoons Better then bouillon (my new favorite)

1  teaspoons ground thyme

1/4 teaspoon white pepper

1/8 teaspoon cayenne pepper (I double this because I like it with a little kick)

4 garlic cloves, minced

1 onion, minced

1 sweet potato or yam, cut into chunks of various sizes

4-5 large carrots, washed, trimmed and cut into chunks of various sizes

1 cup egg noodles

First, eat as much of the rotisserie chicken as you want.  I usually start this soup with a carcass that looks nearly bare.  The amount of meat you leave is entirely up to you.  If you like your soup meaty leave it all on, if you like it more heavy on veggies,  use some of the meat for chicken salad or something else.

Place the chicken carcass in a pot that is just large enough to fit it.  Then, fill the pot with enough water to mostly cover the carcass.  Simmer for at least an hour.

Remove the carcass from the pot into a large bowl and relocate to the refrigerator. 

Add the remaining ingredients to the pot (except noodles) and continue to simmer.  Cutting the sweet potatoes and carrots into various sizes gives the soup amazing texture.  The smaller pieces will soften and fall apart and help to thicken the soup, while the larger pieces will remain a little more firm, making the soup a little heartier.

As the soup continues to simmer, add 3-6 cups of water.  Add the water 1 cup at a time, tasting as you go.  Once the broth has the depth of flavor you're looking for, and the liquid to veggie ratio is what you're looking for, you've added enough.

Add noodles and when the chicken is cool enough to handle, pick off all the meat you can, and add it back into the pot.