Chicken Murphy

I'm not completely sure why this was called Chicken Murphy. But it was good. I changed many things from the original recipe. I love how it turned out, it needed more flavor. Not only did I love the taste of this chicken but it was another quick meal. It didn't take long to put together and it's healthy and delicious, what more could you ask for?

Chicken Murphy

Ingredients

4 teaspoons garlic, minced

1 can diced tomatoes with garlic and onion, undrained

1 can diced tomatoes, drained

1/2 teaspoon salt

1/4 teaspoon black pepper

1 1/2 pounds boneless, skinless chicken breasts, cut into 2 inch chunks

1 large red sweet pepper, cut into 1/4 inch slices

1/2 large sweet onion, peeled and diced

1 tablespoon dried parsley flakes

Cooked quinoa

Directions

In a large skillet over medium-high heat cook garlic, onion, and chicken. Stir occasionally until chicken is no longer pink in the center. Stir in tomatoes, salt and pepper. Cook for another three minutes. Add sweet pepper and parsley; cook for an additional 5 minutes or until sauce has thickened. Serve over cooked quinoa and enjoy!

Chicken Casserole

In the summer time I like to have a few meals that are easy to throw together. It seems like we're always running around having fun, so having a few quick dinner recipes are great to have on hand. This casserole is really easy to put together, and your kids can help too. I had mine tear up the corn tortillas. They loved it! This casserole has a smooth texture with slight heat, you can always increase the heat by adding more chili powder. :] I loved the flavor.

Chicken Casserole

Ingredients

1 large onion, chopped

1 large bell pepper, chopped (red or green)

2 cups chopped cooked chicken (I used a store bought rotisserie chicken)

1 10oz can cream of chicken soup, undiluted

1 10oz can cream of mushroom soup, undiluted

1 10oz can diced tomatoes

1 4oz can diced green chiles

1/2 teaspoon chili powder

3/4 teaspoon garlic

12 (6-inch) corn tortillas

Cheddar cheese, shredded

Directions

Preheat oven to 375*F. Saute onion and bell pepper in large skillet coated with cooking spray over medium-high heat until tender. Stir in chicken, soups, tomatoes, chiles, chili powder, and garlic powder; remove from heat. Tear tortillas into 1-inch pieces. Layer one-third tortilla pieces in bottom of a 13 x 9-inch baking dish coated with cooking spray. Top with one-third chicken mixture. Repeat layers twice. Top with cheese. Bake uncovered for 30-35 minutes. Cool for a few minutes before serving, and enjoy!

Mexican Casserole

I love how quick and easy this recipe came together. It has a very good Mexican flavor to it. If you had a rotisserie chicken on hand it would make this dish even quicker to put together. This recipe calls for ingredients that I always have on hand, another reason why I liked it so much. So if you're having a long day and you don't know what to make for dinner that's quick and easy, this is the dish for you!

Mexican Casserole

Ingredients

3/4 pound boneless skinless chicken, either breast or tenders, cubed

1 tablespoon butter

1 heaping tablespoon taco season mix, found here

1 can black beans, drained

1 can corn, drained

1/2 cup salsa

2 tablespoons water

1 cup shredded Mexican-style cheese, or what you have on hand

1 1/2 cups crushed plain tortilla chips

Directions

Preheat oven to 350*F. In a skillet cook chicken in butter over medium heat until chicken is no longer pink inside. Add taco seasoning, beans, corn, salsa and water. Stir and cover. Simmer for 10 minutes to let the flavors merry together.
Transfer chicken mixture to a 9x13 inch baking dish. Top with crushed tortillas chips and bake for 15 minutes. Then add cheese and bake until cheese is melted, then serve and enjoy!!

Chicken and Veggies

People ask me all the time what I eat, especially those who know me well. I've even been asked to say exactly what I've eaten the day before. Eating healthy really isn't that hard once you've started it. And if you have healthy food already in your house it's easy to just throw something together without a recipe.

Today is an example of that. One night a few weeks ago I didn't know what to make for dinner. I wasn't really feeling inspired to cook and spend a while experimenting on something new. When I looked in my fridge I found squash, zucchini, chicken, onions and garlic. So I chopped up all of the veggies and chicken. I started by cooking the garlic, onions and chicken in a skillet (If you add those three ingredients and then turn the heat on there is no need for oil or fat because the juices from the chicken and onion are plenty of liquid as long as you keep the temperature low and cover with a lid while cooking). Once the chicken is cooked through I added the rest of the veggies. Then a little salt and pepper. Cook for a few more minutes until the veggies are cooked to your liking and there you go. A quick, easy, healthy meal with what I had in my fridge. Happy Healthy Eating!!

Slow-Cooker Chili Chicken Tacos

Here is another wonderful recipe for the crock pot/slow cooker. I've said it before and I'll say it again, I love the slow cooker for the summer so the over and stove don't heat up the house on those really hot days. We haven't have very many hot days yet this summer. But we have had one so I pulled out the crock pot. I thought this would be too spicy for my kids at first, but it wasn't. It has the perfect kick to it and a slight sweet after taste. I loved it and so did my kids!

Slow-Cooker Chili Chicken Tacos

Ingredients

2 pounds boneless, skinless chicken breast

4 teaspoons garlic, minced

1/2 cup prepared tomato salsa

2 tablespoons diced green chiles (I used the one in the small 4 0z can)

2 teaspoons chili powder

2 Roma tomatoes, diced

1 teaspoon dried cilantro leaves

1 teaspoon salt

Tortillas

favorite taco toppings

Directions

In slow cooker/crock pot, combine chicken, garlic, salsa, chiles, chili powder, tomatoes, cilantro, and salt. Cover and cook on high for 4 hours or low for 8 hours. Before serving remove chicken and shred using two forks and return to slow cooker. Serve in corn, whole wheat, or brown rice tortillas with toppings and enjoy!!

original recipe from www.delish.com

Chicken Chimichangas

These are so delicious!! I always thought chimichangas were deep fried, so when I found this recipe, I was more than excited to try them. My kids liked them so much they asked for them the next day for lunch. We had eaten all of them for dinner. They were so upset they couldn't have leftovers for lunch. Needless to say these have made it on our "make at least 2 times a month" list. :] I hope you like them as much as my family did. Oh and I took some to my neighbor when she was sick and couldn't cook for her family. They also loved them. :]

Chicken Chimichangas

Ingredients

1 cup salsa, divided

3 1/2 cups chopped cooked chicken

1/2 onion, diced

1 1/4 teaspoon ground cumin

3/4 teaspoon dried oregano flakes

1/2 teaspoon salt

10 whole wheat, or brown rice tortillas

1 1/2 cups shredded cheddar cheese

Toppings of your choice: guacamole, sour cream, shredded lettuce, diced tomatoes

Directions

Preheat oven to 425* F. Grease a baking sheet with cooking spray.

Combine 1/2 cup salsa, chicken onion, cumin, oregano and salt in a large sauce pan. Cook over medium heat until most of the liquid evaporates, stirring often for 15-20 minutes. Spoon 1/4 cup of mixture in the center of each tortilla; top with 2 tablespoons of cheese.

Fold in 2 sides of tortillas to enclose filling. Fold over top and bottom edges of tortillas, making rectangles. Secure with wooden tooth picks. Place, folded side down, on greased baking sheet. Repeat with remaining tortillas. Bake for 8 minutes; turn and bake 5 more minutes. Remove tooth picks before serving. Top with your favorite toppings, and enjoy!!

*Helpful tips

-Make sure your tortillas are warm. If they are not warm before you start to fold them, the edges will begin to crack and filling will fall out.

-Spray the entire bottom side of tortilla with cooking spray before adding filling to the non spray side. This will also help the tortilla from cracking.

Chicken Corn Quesadilla

When we finally were able to move back into our home I spent most days cleaning and painting. I didn't spend a lot of time in the kitchen. So I found lots of easy and quick healthy things to feed my family. This was one of their favorites, maybe because they can use their hands. But really there is a lot of flavor in these quesadillas for how quickly they come together. So if you're in a rush this is something you can fix up really quick.

Chicken Corn Quesadilla

Ingredients

Corn tortillas

1 Store bought rotisserie chicken

1 tomato, diced

1 4 oz can diced green chilies

grated cheese

butter

sour cream

salsa

Directions

Preheat a griddle to 375*. Remove skin, and pull meat off of the rotisserie chicken. Spread a little butter on the outside of two corn tortillas. Place both of the corn tortillas butter side down on the griddle. Spread some of the green chilies over one tortilla. Then sprinkle cheese and add some chunks of chicken and tomatoes on that same tortilla. Top with other buttered tortilla, once it is cooked, butter side out. When cheese is melted and tortillas cooked remove from griddle. Use a pizza cutter to cut into triangle shapes. Top with sour cream and salsa, enjoy!!

Orange Chicken Teriyaki

Here is another winner when it comes to cooking in the crock pot. I think the thing I like the most about this recipe, besides it's unique wonderful flavor, is that I already had all the ingredients in my kitchen. I love when I don't have to go to the store to make something quick when I don't have the time. So here is a recipe for just those occasions. I hope you like it as much as we did. Oh and I actually cooked this at the hotel when we were living there. I hope the aroma didn't bother the other guests too much. :]

Orange Chicken Teriyaki

Ingredients

2 lbs boneless skinless chicken breasts or tenders
1 large onion, minced

3 teaspoons garlic, minced

1/4 cup braggs liquid aminos

1 cup orange juice

1/4 cup organic brown sugar

1/4 coup honey

1/2 teaspoon ground ginger

1 unpeeled orange, sliced into thin slices

2 tablespoons corn starch

Cooked rice, or quinoa

Directions

Place onions and garlic in crock pot. Place chicken on top. Mix braggs, honey, orange juice, organic brown sugar, corn starch, and ginger together and pour over chicken. Cover with thinly sliced oranges. Cook on high setting for 4 hours or low setting for 8 hours. When chicken is cooked through serve over rice or quinoa, and enjoy!!!

Adapted from betterrecipes.com

Teriyaki Marinade

Chicken and Vegetables Shiskabob's Just vegetables

Just Chicken
It's officially spring!! I got the bug a little over a week ago, so I made this marinade and cooked Shiskabobs with it. They were to die for! I've never used broccoli in a shiskabob before, but with this marinade it was like eating candy! They caramelized so wonderfully, just thinking about it makes me what to cook more today, even if it is raining.

Homemade Teriyaki Marinade

Ingredients

1 cup braggs liquid aminos

2 teaspoons garlic, minced

1/2 cup organic brown sugar

1 tablespoon rice vinegar

1/2 teaspoon ground ginger

1 20 oz can of pineapple tidbits in natural syrup

1/4 cup cold water

3 tablespoons cornstarch*

Directions

In a sauce pan simmer braggs, garlic, organic brown sugar, rice vinegar and ginger for 5 minutes. While that is simmering, pour pineapple tidbits and syrup in blender and blend until smooth. Add pineapple to to teriyaki sauce and simmer for 5 more minutes. In a cup together cold water and cornstarch. Add to the sauce and boil for 1 minute until sauce thickens. Put in a sealed glass container and store in fridge until ready to use. Makes about 6 cups.

*If you don't want your marinade to be thick, don't add the cornstarch. I like this marinade thick.

Chicken and Vegetable Shiskabobs

Ingredients

1 recipe teriyaki marinade

Chicken tenders or boneless skinless chicken breasts

Whatever vegetables you have in the fridge, cut into bite sized pieces

Wooden Skewers

Directions

Marinate the chicken in the teriyaki marinade in the fridge for 30 minutes. Then remove and cut into small bite sized pieces. Using wooden skewers, poke directly into the middle of the pieces of chicken and vegetables. Arrange however you would like to. I made some with just vegetables that were wonderful and some with just chicken that were good too. Cut on an outdoor grill. Rotate every 2 minutes until chicken in fully cooked and no longer pink in the center. Baste with left over marinade with each rotation. Let cool slightly and enjoy it's yumminess!

Teriyaki Sauce

My favorite teriyaki sauce is one that has pineapple juice added to it. Of course it also has the corn syrup and other things in it too. So I've been looking for a recipe that could help start me in the right direction for a yummy teriyaki sauce that has pineapple in it. I never would have thought that my search would lead me to ehow.com, but it did and that is where I found a recipe. I did of course make changes to it. :] I loved how it turned out! I can't wait to use it as a marinade this summer at BBQ's.

Homemade Teriyaki Sauce

Ingredients

1 cup braggs liquid aminos

2 teaspoons garlic, minced

1/2 cup organic brown sugar

1 tablespoon rice vinegar

1/2 teaspoon ground ginger

1 20oz can of pineapple tidbits in natural syrup

1/4 cup cold water

2 tablespoons cornstarch

Directions

In a sauce pan simmer braggs, garlic, organic brown sugar, rice vinegar and ginger for 5 minutes. Then add the juice from the pineapples, reserve pineapples for later. Boil for 5 more minutes. In a cup mix together cold water and cornstarch. Add to the sauce and boil for another minutes until sauce thickens. Add pineapples to sauce and enjoy!

Teriyaki Sauce with Chicken and Peppers

Ingredients

1 recipe teriyaki sauce

4 boneless skinless chicken breasts, filleted

2 sweet peppers (orange, red, or yellow), sliced

2 cups cooked rice, or quinoa

Directions

Place filleted chicken breasts in a 9X13 inch cooking pan. Pour teriyaki sauce over chicken and place in the fridge for 20 minutes to marinate. Preheat oven to 425*F. Add peppers to chicken and sauce. Stir to coat. Cover cooking pan and bake for 25-30 minutes or until chicken is cooked through. Serve on cooked rice or quinoa and enjoy!

Pulled Rotisserie Chicken Sanwiches

You know those rotisserie chickens that you can buy precooked and hot from the grocery store? Well if you've ever wondered what to do with them, besides just eating the chicken with simple sides, this is the recipe for you. I loved how easy it was. It came together really quickly. The chicken is already cooked for you. The flavor was delicious and unique, which I think is a good thing. My children and my husband loved it.

Pulled Rotisserie Chicken Sandwiches

Ingredients

1 purchased, cooked, rotisserie chicken

1 medium onion, diced

1 tablespoon olive oil, or butter

1/4 cup white vinegar

3/4 cup tomato sauce

1/4 teaspoon dried thyme

2 tablespoons molasses

1 teaspoon salt

1 tablespoon organic brown sugar

3 teaspoons diced green chiles

6 whole wheat rolls, or 12 slices of bread, or spelt bread

pickles

cheese

tomatoes

Directions

Cut the meat from the chicken, discarding the skin and bones. Use two forks or your fingers to pull meat into shreds to equal 4 cups.

In a large skillet cook onion in butter or oil over medium heat until tender. Add vinegar, cook and stir for 1 minute. Stir in tomatos sauce, green chiles, thyme, molasses, salt, and organic brown sugar. Bring to a boil. Add the chicken, stirring gently to coat. Heat through. Serve on split rolls or bread with cheese, pickels, tomatoes, or any topings you like and enjoy!!

modified from orgional recipe found here

Quick and Easy Chicken

I love this chicken! The first time I made it, it had a spicy after taste. My husband, who loves spicy food, loved it! I thought it was good, but I didn't dare give it to my kids. They don't do that well with spicy food. The version I am sharing with you today is the one that I gave to my kids. It is sweet and savory without the extra kick. If you would like to try the extra kick at the end, just add 1 1/2 teaspoons of ground black pepper to the sauce. I know that sounds like it wouldn't really add any kick because it's just pepper, but trust me it really does. However you decide to make it, just make it, you'll love it!

Quick and Easy Chicken

Ingredients

1 tablespoon butter or olive oil

1 onion, chopped

3-4 boneless skinless chicken breasted, cubed

1 large yellow sweet pepper, cut into bite sized pieces

1 large red sweet pepper, but into bite sized pieces

1/2 heaping cup ketchup (gluten free)

7 tablespoons bragg's liquid aminos

1/2 cup honey

6 tablespoons lemon juice

Dash of ground black pepper

1/3 cup cold water

3 teaspoons cornstarch

2 cups cooked rice or quinoa

Directions

Saute onion, chicken, and peppers in butter until peppers are tender crisp and chicken is almost cooked through. In a separate bowl combine, ketchup, braggs, honey, lemon juice, and pepper; mix well until honey dissolves. Pour over chicken and bring to a boil. Cover, reduce heat, and simmer for 25 minutes. In a cup mix cold water with cornstarch until completely dissolved. Add to chicken mixture. Bring back to a boil and stir occasionally. Boil uncovered for 10 minutes until sauce slightly thickens. Pour over cooked rice or quinoa, and enjoy!!

Quick Chicken Stir Fry

I love anything chicken stir fry. When I saw this recipe (which I can't find now so you can look at the original) it looked good and like the name of the recipe, who doesn't like quick meals? It turned out very nice. Your typical, but oh so yummy stir fry. I think the best thing about stir fry is, is that you can use all different kids of vegetables and it will taste good. For the picture I used broccoli and red and yellow small sweet peppers. So just use what ever you have in your fridge.

Quick Chicken Stir Fry

Ingredients

2 tablespoons cornstarch

1 1/4 cups warm to hot water

1/4 cup cold water

1 1/2 teaspoons better than bouillon

2 tablespoons braggs liquid aminos

2 1/2 cups cut up vegetables

2 cloves garlic minced

2 boneless skinless chicken breast, cubed small

1 can sliced water chestnuts (I cut mine up even smaller because my kids don't like them as much, that way they can't even tell they're in it)

2 cups hot cooked rice

Directions

Combine the 1 1/4 cup hot water with the better than bouillon and braggs; set aside. Then combine the 1/4 cup cold water and the cornstarch in a separate cup until smooth; set aside.

In a skillet, cook chicken and garlic until chicken turns white. Add the vegetables and cook until they're tender-crisp, cover and stir occasionally. Add the bouillon mixture to the skillet. When it comes to a boil add the cornstarch mixture. Cook and stir until the mixture thickens. Serve the chicken mixture over the cooked rice and enjoy!!

Nacho Turkey Casserole

At the beginning of last month my uncle and aunt had Canadian Thanksgiving. My aunt is from Canada so we celebrate it every year. It's great to get two Thanksgivings in one year. They had left overs for the first time in I don't know how long, so I took some home. I came across this recipe. I was so excited because I already had some cooked turkey in the fridge. It was very easy and extremely delicious. The only thing I would warn or change is the salsa. The first time I made this I used salsa that was a little too hot for my children. When I made it with chicken I cooked it before adding it and it was great too. I'm excited to make this again with turkey with the leftovers from Thanksgiving next week!

Nacho Turkey Casserole

Ingredients

5 cups slightly crushed tortilla chips

4 cups cube cooked turkey or chicken*

2 cups salsa

1/4 cup light sour cream

2 tablespoons barley flour

1 cup shredded mozzarella or Cheddar cheese

2 medium tomatoes diced

Directions

Preheat oven to 350* F. Lightly grease a 13x9x2 inch baking dish. Place 3 cups of the tortillas chips on the bottom of the dish. In a large bowl combine salsa, sour cream, flour, turkey, and diced tomatoes. Spoon over tortilla chips. Bake, uncovered, for 25 minutes. Remove from oven, sprinkle with the remaining 2 cups tortilla chips and cheese. Bake, uncovered, for 5 to 10 minutes more or until heated through. Serve and enjoy!

*if you want to do it with chicken, I cooked 2 boneless skinless chicken breast in chicken broth until cooked through. Then cubed it and add it when you are to add the turkey.

Crock pot Chicken Cacciatore

I have had so much fun getting back into the kitchen! It feels like it's been forever since I've done any real cooking. I'm feeling better now and I can't wait to share with you the fun things I been making.

When I was recovering my wonderful sister-in-law brought over some Chicken Cacciatore. It looked and smelled so delicious, and it tasted even better. I had never heard of chicken cacciatore before. She was shocked, probably because my husband is part Italian. Besides the yummy taste I love how you can add more and more vegetables to this dish and it only makes it better.

I had been craving it ever since then so when I saw this recipe to make it in the crock pot, I was ecstatic! When you don't quite have your energy back the crock pot is the way to cook dinner. :] It is very easy and just as delicious as the oven version but more healthy and gluten free. Hope you enjoy!

Crock Pot Chicken Cacciatore

Ingredients

3 boneless skinless chicken breasts, cut into small cubes

2 medium onions, diced

2 teaspoons minced garlic

1/2 teaspoon dried oregano leaves

1/4 teaspoon dried basil leaves

1 teaspoon dried parsley leaves

1/2 teaspoon salt

2 14oz cans diced tomatoes with garlic and onion, undrained

1 6oz can tomato paste

1 medium green bell pepper, sliced

1 medium yellow squash, sliced

1 medium zucchini, sliced

Grated Parmesan cheese

1 package whole wheat noodles, or rice noodles cooked according to package directions

Directions

In a medium bowl (or in the crock pot) combine diced tomatoes, tomato paste, onions, garlic, salt, oregano, basil, and parsley. Once combined, add chicken and stir in well until all of chicken is covered by sauce. Pour into crock pot. Place the remaining vegetables on top of chicken mixture, do not stir*, and put lid on crock pot. Cook on high for 3 -4 hours or until chicken is cooked through. The last 15 minutes stir in the vegetables. Serve on noodles, top with Parmesan cheese, and enjoy!

*If you stir in the vegetables they will be too soggy when chicken is cooked.

Chicken Chili

Now that the weather is getting colder, I thought I'd start cooking some of the delicious soups, stews, and chili's that are out there. When I looked online for a good chicken chili recipe, there were tons. But there wasn't one that I thought sounded good just as is or with a few changes. So I took what I had read and pieced a few together with some of my changes and this is what happened. If I must say so, this is the best chicken chili I've ever tasted! I'm not a huge hot spice fan, and this isn't the hottest, but it did have some heat to it. Just enough to make it a chili and to clean your pallet, but not so much that you couldn't finish you bowl. It is a wonderfully warming chili. Serve it with my Corn Bread found here.

Chicken Chili

Ingredients

2 boneless skinless chicken breasts, cut into chunks

1 tablespoon butter

1 yellow onion, diced

3 cloves garlic, minced

1 15oz can black beans, drained

1 14oz can great Northern beans, drained

2 14oz cans diced tomatoes with green chiles

1 14oz can chicken broth

1/4 cup organic brown sugar

2 tablespoons white vinegar

1 tablespoon chili powder

2 tablespoon ground cumin

1/2 tablespoon dried cilantro

dash of salt

1 green bell pepper, diced

1 red bell pepper, diced

Directions

In a large sauce pan cook the chicken in butter for about 5 minutes, then add onion, garlic, and peppers. Cook until chicken is no longer pink in center. Transfer to a large pot on stove top. Add the black beans, northern beans, tomatoes, chicken broth, brown sugar, vinegar, chili powder, cumin, cilantro, and salt. Stir well. Cook on medium heat for 30 to 40 minutes. Serve and enjoy!

Crock pot Chicken Enchiladas

It's fall now, so you can use your oven with no problem. But I still get busy and sometimes I need to make dinner when my kids are at school so I can get stuff done with them when they get home. I love chicken enchiladas. So when I saw this recipe I was more than excited to try it out. And I love how it turned out. It really does have all of the wonderful flavors of my 'cook in the oven' green Chile Enchiladas. The only differences are, there is no rice, it doesn't take as long to put together, and it is a little soupy. These are so delicious, you need to try them I promise you if you like green Chile enchiladas, you'll love them!

Crock pot Chicken Enchiladas

Ingredients

1 can chopped green chile's

1 can condensed cream of chicken soup

1 can green enchilada sauce

1 can black beans, drained

6 gluten free tortillas, or whole wheat, cut into 3/4 inch strips

2 boneless skinless chicken breast, cubed into small pieces

2 cups shredded Cheddar cheese

2 large tomatoes, chopped

2 cups chopped lettuce

1/2 cup fat free sour cream

Directions

Spray a 3 to 4 quart slow cooker/crock pot with cooking spray. In cooker, spread 1/2 of the green chile's and 1/4 of the enchilada sauce to cover the bottom. Spread 1/3 of the chicken over the sauce. In a medium bowl, mix remaining chiles and enchilada sauce with the soup. Arrange 1/3 of the tortilla strips over the chicken in the cooker. Top with more chicken, 1/2 cup of the beans, and 1 cup of the sauce, spreading to the edges of the cooker to completely cover the tortilla strips. Repeat layers twice. Cover and cook on high for 4 to 5 hours or until the chicken is no long pink in the center. Top with cheese. Cover and cook about 5 minutes longer or until cheese is melted. Serve with tomatoes, lettuce, and sour cream.

Slow Cooker Mediterranean Chicken

How is your garden looking? Mine is getting better and closer each day. It's been a little crazy this year how late everything is. I'm so excited to use the butternut squash I'm growing! One reason is I want to eat this again. I loved, loved this recipe. I only changed a few things and added some things to it too. I love the flavor of garlic and cumin paired with the squash and the under tone of the cinnamon gives it a little surprise that is just delightful. I love cooking in the crock pot/slow cooker. It really can save me on those crazy days.

Slow Cooker Mediterranean Chicken

Ingredients

1 medium butternut squash, peeled and cut into 2 inch pieces

1 medium bell pepper, sliced (I also added some orange and red bell peppers)

1 1/4 pounds of boneless skinless chicken tenders

1 can diced tomatoes with garlic and onion, undrained

1/2 cup salsa

1 teaspoon minced garlic

1 tablespoon dried chopped onions

3/4 teaspoon ground cinnamon

1/4 teaspoon ground cumin

1 cup cooked quinoa or rice

Directions

Layer squash, bell pepper and chicken in a 4 to 5 quart low cooker. Mix tomatoes, salsa, cinnamon, cumin, dried onions, and garlic in a bowl; pour over mixture in slow cooker. Cover and cook on high for 4 hours or until squash is tender and the juice of the chicken is no longer pink. Remove Chicken and vegetables from slow cooker and serve on cooked quinoa or rice.

Slow Cooker BBQ Chicken

As I said last in Thursday's post, I've been using the crock pot/slow cooker more and more lately. When I came across this recipe I knew I just had to try it. I did make a bunch of changes and it was well worth it! It's nice to be able to make a barbecue chicken without just throwing in store bought sauce. My husband was so inspired he created his own barbecue sauce too. Now it's in the fridge and we love to use it. I'll have to post his recipe another day. Until then, try this savory barbecue chicken, yummy!!

Slow Cooker BBQ Chicken

Ingredients

2 large boneless skinless chicken breasts

1 cup ketchup

1 tablespoon mustard

2 teaspoons lemon juice

1/2 teaspoon minced garlic

3 tablespoons evaporated cane juice

2 tablespoons Worcestershire sauce

1/2 teaspoon chili powder

2 teaspoons liquid smoke

8 whole wheat hoggie buns, or Gluten Free tortillas

Directions

Place chicken breasts into the slow cooker. In a bowl, stir together the ketchup, mustard, lemon juice, garlic, evaporated cane juice, Worcestershire sauce, chili powder, and liquid smoke until well blended. Pour the sauce over the chicken and cook for 4 hours on high. Remove the chicken from the slow cooker and shred or cut into small pieces. Return chicken to slow cooker and cook for one more hour. Serve the chicken and sauce spooned into the hoggie buns or tortillas, and enjoy!

Lettuce Wraps

The first time I ate at P.F. Chang's was back in the day with my then soon to be husband and his parents. They ordered everything for me. The first thing to come out were their lettuce wraps. I fell in love with them. The crunch of the lettuce with the chicken and rice was simply genius! So of course I told my mom about them. She tried the lettuce wraps also loved them but took it one more step and created her own version. I actually like hers better than the restaurant's. And they're not that hard to make either, don't let all of the ingredients fool you. Try them, you'll love them I know it!!

Lettuce Wraps

Ingredients

2 tablespoons braggs' liquid aminos

2 tablespoons organic brown sugar

1/2 teaspoon rice vinegar

2 tablespoons butter or oil

2 chicken breast fillets

1 cup water chestnuts, minced

3 tablespoons green onion, minced

1 teaspoon garlic, minced

1 head of romaine lettuce

1 -2 cups rice, cooked according to package directions

Special sauce:

1/4 cup water

1 tablespoon rice vinegar

1 tablespoon braggs liquid aminos

1 table spoon ketchup

1/2 tablespoon lemon juice

2 tablespoons evaporated cane juice

Special sauce directions:

Pour all ingredients into small bowl. Stir until cane juice dissolves. Refrigerate sauce until ready to serve lettuce wraps.

Directions

Mix organic brown sugar, water, and braggs' liquid aminos together, set aside. Heat 1 tablespoon butter on high and saute chicken breasts for 4-5 minutes per side or until done. Remove chicken from pan and let cool. When you can handle the chicken chop it up into small pieces no bigger than a dime. Add additional tablespoon of butter to the left over butter from the chicken. Then add garlic, water chestnuts, chicken, and onion. Add organic brown sugar/braggs'/vinegar sauce and cook for a couple of minutes.

To eat: spoon a little rice down the middle of one romaine leaf (in the picture I add too much of everything and it was a little hard to eat). Spoon chicken filling on top and drizzle with a small amount of special sauce (a little goes a long way). Roll and eat like a taco and enjoy!!