Here are a couple more things we have tried and enjoyed.
Crock pot sesame honey chicken.
- 2 lbs boneless, skinless chicken breast
- black pepper, to taste
- 1/3 cup low-sodium soy sauce (tamari for gluten-free)
- 1/4 cup honey
- 1/4 cup tomato paste
- 3 tbsp rice wine vinegar
- 2 cloves garlic, minced
- 1 tbsp water
- 1 tsp sesame oil
- 1 tsp onion powder
- 1 tsp sriracha hot chili sauce, or more to taste
- 1 heaping tbsp cornstarch
- 1/4 cup water
- 1/2 tbsp sesame seeds
- 2 medium scallions, chopped for garnish
Place the chicken in the slow cooker and season with black pepper. In a medium bowl, combine soy sauce, honey, tomato paste, vinegar, garlic, 1 tbsp water, sesame oil, onion powder and sriracha hot chili sauce. Pour over chicken and cook on LOW 3-4 hours.
Remove chicken, leaving the sauce in the slow cooker. Shred chicken with two forks; set aside.
In a small bowl, dissolve cornstarch in remaining 1/4 cup water; add to the slow cooker and stir to combine. Cover and cook on HIGH until slightly thickened, about 15 to 20 minutes; return chicken to the slow cooker and mix well.
Serve chicken and sauce over rice and top with sesame seeds and chopped scallions for garnish.
Heaping 2/3 cup of chicken is 2 grams of fat and 186 calories.
The girls helped me make some super easy, and healthy, breakfast cookies.
All you need to do is....
• 2 medium ripe bananas, mashed
• 1 cup of uncooked quick oats*
• 1/4 cup chocolate chips
Preheat oven to 350°F. Spray a non-stick cookie sheet with cooking spray or use a Silpat.
Combine the mashed bananas and oats in a bowl. Fold in the chocolate chips and place a tablespoon of "dough" per cookie on the cookie sheet.
Bake 15 minutes. Makes 16 cookies. Best to eat them fresh out of the oven...they don't keep well.
2 cookies is 3 grams of fat and 99 calories.
One more...Crock pot chicken a la criolla.
- 10 (2 lbs) skinless boneless chicken thighs, fat trimmed
- 1 small onion, diced
- 1 garlic clove, crushed
- 1 bell pepper, chopped or sliced
- 4 plum tomatoes
- 2 tbsp alcaparrado or pitted spanish olives
- 8 oz can tomato sauce
- 1/4 tsp oregano
- 1/4 tsp cumin
- salt to taste
- 1-2 bay leaf
- 1/4 cup chopped cilantro (plus 2 tbsp more for serving)
Place chicken, onion, garlic, pepper and tomatoes in the crock pot. Season with salt, cumin and oregano. Mix well so everything is seasoned.
Add tomato sauce, alcaparrado (or olives) along with 1 tbsp of the brine, 1/2 cup water, bay leaf and cilantro. Mix well and set crock pot to HIGH 4 hours or LOW for 6 hours. When done, taste for salt and seasoning and adjust spices as needed. Add 2 tbsp chopped fresh cilantro and serve over rice (extra cals.)
2 thigh + veggies and sauce are 211 calories and 6.2 grams of fat.
OK enough about food, I'm going to get hungry LOL.
Xander almost made me laugh today. It is so hard not to laugh at your 5 year old son, who you have ticked off because you sent him to his room, when he says "you don't love me anymore, so I'm walking away and I won't be back." Um son, I love you very much and will not let you out of this house....but the term is "running away." LOL