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Showing posts from 2017

Easy Slow Cooker Orange Chicken

My husband loves Orange Chicken, but when you get it out at restaurants, it's usually made with fried chicken, which my stomach just can not handle. This is an easy, slow cooker version that is less greasy and sticky.


1 1/2 pounds boneless skinless chicken breasts, cubed
1/4 cup cornstarch
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons vegetable oil
1 cup chicken broth
1/3 cup soy sauce
1/2 cup brown sugar
1/2 cup orange juice
1-2 tablespoons orange zest
1/4 cup vinegar
2-3 cloves garlic, minced
1/2 teaspoon ground ginger
1/2 teaspoon red pepper flakes
1 teaspoon sesame oil
2 tablespoons water + 2 tablespoons cornstarch
Sesame seeds and green onions, for garnish
Cooked rice, for serving

In a large zip-top bag, toss the chicken with the cornstarch salt and pepper. Shake to coat well. Heat oil in a large skillet over medium-high heat. Cook chicken in batches for 5-6 minutes or until lightly browned. Transfer chicken to a lightly greased slow cooker.In a small bowl, whisk tog…

Applesauce Oatmeal Muffins

These are very quick to make and are very yummy. They make a great quick breakfast with served with fruit. Try them with a little apple butter on them. Yum!


1-1/2 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
1-1/4 Cup(s) all-purpose flour
1 Teaspoon(s) Baking Powder
3/4 Teaspoon(s) Baking Soda
3/4 Teaspoon(s) ground cinnamon
1 Cup(s) unsweetened applesauce
1/2 Cup(s) fat-free milk
1/2 Cup(s) firmly packed brown sugar
3 Tablespoon(s) vegetable oil
1 egg white, lightly beaten


Heat oven to 400°F. Line twelve medium muffin cups with paper baking cups or spray bottoms only with cooking spray. For muffins, combine oats, flour, baking powder, baking soda and cinnamon in large bowl; mix well. In medium bowl, combine applesauce, milk, sugar, oil and egg white; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.) Fill muffin cups almost full. Bake 20 to 22 minutes or until deep golden brown (usually takes about 1…

Jumbo Chocolate Chip or Butterfinger Cookies

Be sure to follow the directions exactly. If you have a scale, use it to measure the flour and sugar.  You can substitute Butterfinger bits for the chocolate chip cookies.
8 1/2 ounces cake flour (2 1/4 cups)
8 1/2 ounces all purpose flour (2 cups)
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons Kosher salt
2 1/2 sticks unsalted butter, room temperature
10 ounces light brown sugar (1 1/4 cups packed)
8 ounces granulated sugar (1 cup, plus 3 tablespoons)
2 large eggs
2 teaspoons vanilla extract
15 oz chocolate chips or chopped chocolate (1.5 bags) - if making ice cream sandwiches, you will need two bags of chips. Put 15 oz. in the cookies, and save 5 oz. for rolling the edges of the sandwiches.

Sift flours, baking soda, baking powder and salt into a bowl with a wire whisk. Set aside.In bowl of electric mixer, cream together butter and sugars until very light, about five minutes. Add eggs, one at a time, mixing well after each addition. Stir in the…

Cilantro Lime Shrimp and Cauliflower "Rice" Foil Packs

This is a great meal for hot evenings when you don't want to use the oven. Substituting the cauliflower for rice makes it lower in calories, and is a great way to sneak in an extra veggie.


1 10 oz bag frozen cauliflower rice
1 1/4 lbs large (21/25) shrimp, peeled and deveined
1 (14 oz) can black beans, drained and rinsed well
1 cup frozen corn, thawed
1/2 cup sliced green onions, white and light green portion
1 Tbsp minced garlic
2 1/2 Tbsp olive oil
1 tsp lime zest
2 Tbsp fresh lime juice
1 tsp ground cumin
Salt and freshly ground black pepper
1/3 cup chopped cilantro
1 small avocado, sliced

1. Preheat a gas grill over moderately high heat to about 450 - 475 degrees.
2. Thaw the cauliflower and put in a large bowl.
3. Add shrimp to bowl along with black beans, corn, green onions, garlic, olive oil, lime zest, lime juice, and cumin. Season with salt and pepper (about 1 tsp salt 1/4 tsp pepper), then toss gently to evenly coat.
4. Cut 4 sheets of 15 by 12-in…

Easy Cheesy Tortellini Pasta Bake

An easy pasta dish that takes two minutes to prep, and 50 minutes to bake. Just to note, I used vegetable stock instead of beef stock as this is one of my meatless meals.


1 16oz jar of spaghetti sauce (my jar was 23 oz. and I used the whole thing)
1 14 oz can of diced tomatoes, drained
1 10 oz can of fat free reduced sodium beef broth (can substitute vegetable broth)
1⁄4 cup Zesty Italian Dressing
18 oz refrigerated cheese filled pasta (mine was 20 oz. and worked fine) (can also use ravioli)
1 cup of shredded mozzarella cheese


1. Heat oven to 375 degrees

2. First combine sauce, diced tomatoes, broth & dressing in a 13×9 baking dish.

3. Add pasta and toss to coat. Cover and bake for 50 mins.

4. Take out of the oven and top with cheese. Let stand for 5 mins until the cheese melts.

Recipe Source -  Family Fresh Meals

Teriyaki Chicken Pineapple Boats

This recipe is one of those silly video recipes you see on Facebook. It was easy to make, super tasty, and very fun! Who wouldn't want to eat out of a pineapple boat? :)

I used the leftover chicken to make lettuce wraps for lunch the next day. Yum!


1 pineapple

2 cups water
½ teaspoon kosher salt
¼ teaspoon chili flakes
1 tablespoon unsalted butter
1 teaspoon sugar
1 cup white rice, rinsed
Cilantro for garnish (optional)

2 cloves garlic, minced
¼ cup soy sauce
¼ cup honey
3 tablespoons rice vinegar
½ teaspoon ground ginger
1-½ lb. chicken thighs, 1-inch dice
2 teaspoon olive oil
2 teaspoons sesame seeds

Cut the pineapple in half lengthwise. Scoop out and reserve the middle of each half, leaving ½-inch to ¾-inch of flesh along the edges. Be sure to discard the core. Finely chop the reserved pineapple. Combine the chopped pineapple with any juices released and place approximately 1 cup of it in a small saucepan.Add the water, salt, chili flakes, butter and sugar…

German Cabbage Pockets (Kraut Bieroks)

After tasting my first "runza" in Nebraska at the encouragement of my friend Paula, I've been seeking a recipe that would allow me to duplicate them at home. This recipe fits the bill! When I made them this first time, I followed the original directions which called for using 5" inch squares of dough. This made 12 portions, which ended up being way too large. My husband I split one and it was plenty for a meal. Next time, I will divide the dough into 24 portions after rolling out, and will make sure I roll it out thin enough. Also, the recipe called for using a whole cabbage. The cabbage I used was pretty large, so I only used half of it. I have modified the direction below to reflect how I will make them in the future. They were incredibly delicious!


2 packages (7g Packet) Yeast  1⁄2 cups Sugar
1-1⁄2 Tablespoon Salt
3-1⁄2 cups Warm Water  1⁄2 cups Oil
1 Tablespoon Vinegar
8 cups Flour
2 cloves Garlic, Minced
1 whole Onion, Chopped
1 pound Ground Beef

Easy Black Bean Soup

My friend April said she missed my food photos, so I made this new soup for lunch since I was stuck at home on a snow day. :) It was super easy and very tasty.

1 tablespoon olive oil
1/2 cup diced onion
2 cloves garlic, minced
1 cup chicken broth
3 (15 oz.) cans black beans, rinsed and drained
1 (10 oz.) can green enchilada sauce
1 (10 oz.) can diced tomatoes and green chilies
1-2 tablespoons chopped fresh cilantro, plus more for garnish
Sour cream, for garnish (optional)
Shredded cheddar for topping (optional)

Directions: In a medium stock pot over medium heat, saute onion and garlic until tender, about 3 minutes. Stir in chicken broth and bring to a simmer.Place a can of beans, the green enchilada sauce and the diced tomatoes and green chilies in a blender and puree until smooth. Add to the pot with the chicken stock.Add the remaining 2 cans of beans to the pot and simmer for a additional 5-10 minutes. Just before serving, stir in cilantro.Top with sour cream, shred…