Homemade Applesauce in Crockpot

6 medium apples

1/2 cup Water

1 tsp. – 1 tbsp. Cinnamon

1 tsp. Sugar {this can be adjusted based upon the sweetness of the apples you use}

1/2 tsp. Vanilla Extract

Peel and core apples.
Chop up into chunky pieces.
Place apples in crockpot.
In separate bowl, combine water, cinnamon, sugar, and vanilla.
Pour mixture over apples in crockpot, and stir around, so apples are evenly coated.
Cover crockpot, and cook on low for 4 hours, or until soft.
Once apples are soft, remove from crockpot and mash with a hand masher.
This will make a chunky applesauce.
For creamier applesauce, mix with a hand mixer.

Parmesan Encrusted Chicken

1/2 cup of real mayonnaise
1/4 cup grated parmesan cheese
4 chicken breast halves
4 tsp. breadcrumbs

Combine mayonnaise with cheese.  Arrange chicken on baking sheet.  Top with mayonnaise mixture.  Sprinkle with bread crumbs.  Bake 20 mintues at 425. 

Carrot Cake Cookies

Carrot Cake Cookies
1 cup whole-wheat flour
½ tsp baking soda
1 ½ cups rolled oats
1 tsp cinnamon
1 tsp dry ginger
¼ tsp ground cloves
¼ tsp ground nutmeg
2 egg whites
¾ cup dark brown sugar
¼ cup vegetable or canola oil
¼ cup drained crushed pineapple
½ cup fat-free milk
2 tsp vanilla extract
1 cup raisins
1 cup grated carrots
½ cup chopped walnuts
Heat oven to 375. Lightly coat 2 large baking sheets with cooking spray. In a medium bowl, combine the flour, baking soda, rolled oats, cinnamon, ginger, cloves and nutmeg. In a second medium bowl, combine the egg whites, brown sugar, oil, pineapple, milk and vanilla. Add the liquid ingredients to the dry ingredients,, then stir to combine. Stir in raisins, carrots and walnuts. Drop by the tablespoonful on to the prepared cookie sheets, leaving 2 inches between them. Bake for 12 to 15 minutes, or until golden around the edges and slightly firm to touch.

Shrimp and Cheese Grits

1 1/2 cups quick- cooking grits
One 12oz can evaporated milk
1 1/2 cups grated cheddar cheese (about 5 oz)
5 scallions, white and green portions thinly sliced separately
salt and pepper
6 slices of bacon, thinly sliced crosswise
1lb large shrimp, peeled and deveined

1. In a large saucepan, bring 5 cups of water and evaporated milk to a boil.  Lower the heat to med-low, stir in grits, partially cover and simmer, stirring, until just thickened, about 15 mins.  Remove from heat, stir in cheese and three-quaterse of the scallion greens, season with salt and pepper and cover to keep warm. 

2. While grits are cooking, in a large skillet, cook bacon over med-high heat until almost crisp, about 8 mins.  Season the shrimp with salt and pepper and stir into the pan along with the scallion whites; cook until the shrimp is opaque, about 3 mins.

3. Divide the grits among bowls and pour shrimp mixture over the top.  Sprinkle with remaining scallions.

Tostadas

6 (6 inch) flour or corn tortillas
3/4 cup refried beans
3/4 cup salsa
1 cup shredded cheese
1tbsp chopped cilantro
1 cup lettuce
2 tbsp sour cream

1. Preheat oven to 400.  Mist every other cup of a 12-cup muffin tin with nostick cooking spray.  Press a tortilla into each sprayed cup, flattening out edges, and bake until golden, about 8 mins. 

2. Divide beans among tostadas, top with salsa and sprinkle with cheese.  Return to over and bake until warmed through, 7-10 mins. 

3. Place each tostada on a plate and sprinkle with cilantro. Top with some lettuce and a small dollop of sour cream.  Serve with extra salsa, if desired. 

Just Swell Stuffed Shells

16 packaged jumbo shell macaroni, cooked and drained
1 slightly beaten egg
2 cups shredded mozzarella cheese
1 15oz container of ricotta cheese
2 cups finely chopped cooked chicken, turkey or ham
1 27 1/2 oz can Spaghetti sauce
2 tablespoons grated Parmesan cheese

Invert cooked shells on paper towels; set aside.  In bowl combine egg, mozzarella cheese, and ricotta cheese.  Stir in chicken.  Fill shells with cheese mixture. 

Place shells in lightly greased baking dish.  Pout sauce over the top.  Sprinkle with Parmesan cheese.  Bake, covered, in 425 oven 15 mins. Uncover; bake 10 mins more or until bubbly.

Cheeseburger Pie

1lb ground beef
1 large onion, chopped (1 cup)
1/2 teaspoon salt
1 cup shredded Cheddar cheese
1/2 cup Original Bisquick
1 cup milk
2 eggs

1. Heat oven to 400.  Spray pie plate with cooking spray.

2. Cook beef and onion in 10" skillet over medium heat 8-10mins, stirring occasionally, until beef is brown; drain. Stir in salt. Spread in pie plate; sprinkle with cheese.

3. Stir together remaining ingredients until blended.  Pour into pie plate.  Bake about 25 mins or until knife inserted in center comes out clean. 

Chicken Piccata Pasta

1 1/4 lbs of bonless chicken
2 tbsp olive oil,divided
1 1/2 tbsp Lemon Pepper
3 cans (14.5 oz each) chicken broth (about 6 cups)
1/2 medium onion
12oz uncooked angel hair pasta
1 lemon
2oz cream cheese, softened
1 can (14 oz) quartered artichoke hearts in water, drained
1/4 cup capers, drained and rinsed
Chopped parsley and grated cheese optional

1. Cut chicken into 1-in pieces.  Combine chicken, 1 tbsp of oil and lemon-pepper in bowl- toss and coat.  Heat remaining oil in skillet over med-high heat 1-3 mins or until shimmering.  Add chicken to skillet; cook and stir 10 mins or until chicken is golden brown and centers are no longer pink.  Remove chicken from skillet; set aside.

2.Pour broth into microwaveable bowl, cover and cook for 8-10 mins or until broth comes to a boil.  Chop onion and add to skillet; cook 10-20 secsonds or until onion is fragrant.  Carefully add broth and pasta to skillet; cook uncovered, 7-8 mins or until pasta is tender, stirring occasionally.

3. Add lemon juice (2 tbsp) and cream cheese to skillet;  stir until cream cheese is fully incorporated. Add chicken and artichokes to skillet.  Cook, covered for 1-2 mins pr until heated through.  Remove from heat; stir in capers.  Garnish with parsely and parmesan cheese if desired. 

Sausage Grits Casserole

4 c. water
1 tsp salt
1 c. quick grits
4 eggs, lightly beaten
1-lb. sausage, browned
1 ½ cup (6 oz) sharp cheddar cheese, grated, divided into 1 c. and ½ c.
1 c. milk
¼ c. butter
Shrimp, optional

Preheat oven to 350 degrees. Grease a 3-quart baking dish; set aside. Bring water and salt to a boil in a large saucepan. Slowly stir in grits. Cook 4-5 minutes, stirring occasionally. Remove from heat. Stir small amounts of grits mixture into eggs. Return all to saucepan. Add sausage, 1 cup cheese, milk, and butter; blend well. Pour into prepared baking dish. Sprinkle with remaining ½ cup cheese. Bake 1 hour or until cheese is golden brown. Let cool 10 minutes.

Note: You may also substitute shrimp for sausage for a shrimp and grits casserole.

Creamy Chicken and Broccoli

12oz Bowtie Pasta
3 tbsp olive oil
1 lb boneless, skinless chicken breast, cut into thin strips
3 cups broccoli florets
2 small red bell peppers cut into thin strips
1 cup chicken broth
1 container (5.2 to 6.5 oz) garlic and spice soft spreadable cheese ~ I used the Philadelphia Cooking Crème Italian Cheese and Herb (very good)

1.Cook and drain Bowties according to package directions
2.In large skillet, heat olive oil over medium heat.
3.Add chicken. Cook 3 to 5 minutes or until chicken is cooked thought and lightly browned.
4.Remove chicken and add broccoli, red peppers and chicken broth. Cover and cook, stirring occasionally, 5-7 minutes or until broccoli is tender.
5.Return chicken to skillet and cook 1 minute longer. Remove from heat.
6.Add cheese, then pasta, combining gently until cheese is melted and smooth. Serve immediately.

Texas Potatoes

2lbs. frozen hash browns or O’Brien potatoes
½ c. onion
½ c butter melted
2 tsp salt
½ tsp pepper
1 can cream of chicken soup
1 -8oz container sour cream
1- 14oz pkg. shredded cheddar cheese

Preheat oven to 350. Partially thaw potatoes. Mix all ingredients together and place in greased 9x13 pan. Bake for 45 minutes.

Salsa Chicken and Rice

¼ cup all-purpose flour
6 boneless, skinless chicken thighs (about 2 pounds)
½ tsp. salt
2 T vegetable oil
2 cups cooked long grain rice
1 jar (16 oz) chunky style-salsa
1 can (15 oz) black beans, drained, rinse
1/3 cup chopped green onions (about 2 onions)
1 cup shredded Cheddar Cheese

1. Preheat oven to 375. Place flour in medium bowl. Sprinkle chicken with salt; coat with flour.
2. Heat oil in a large skillet over medium-high heat until hot. Add chicken; cook until browned on both sides, 6-8minutes. Remove skillet from heat.
3. Combine cooked rice, salsa, black beans and green onions in a large bowl; mix well. Spoon mixture evenly into a 9-inch square baking dish. Place browned chicken on top of rice mixture; press chicken slightly into mixture, Sprinkle with Cheddar.
4. Bake until instant-read thermometer inserted in center of chicken registers 180 and rice mixture is hot, 30-40 minutes.

Chicken with Apples

4 Chicken Breasts
1-2 Red Delicious apples, Sliced (I use 4-6)
½ cup brown sugar
¼ cup Dijon mustard
1 T. flour
Cinnamon

Preheat oven 350. Put foil twice the length over cookie sheet. Put chicken on foil (I flatten to make even), cover with sliced apples. Mix sugar, mustard and flour. Sprinkle over apples and chicken. Sprinkle cinnamon on top. Bring foil over and cover all. Bake 40 minutes or until chicken juice runs clear.

Chocolate Peanut Butter Treat

2 cups of Chocolate Chips
1/2 cup of peanut butter
1 cup of nuts (I used cashews, but peanuts would work just as well)
1/2 cup of crushed potato chips (i used ruffles but just about anything would work)

Melt chocolate chips and peanut butter in microwave until smooth.  Stir in nuts and chips.  Add chips if too creamy. 

Drop mixture on wax paper and put in frig to mold.

Balsamic Chicken Sandwich

2 lbs boneless,skinless chicken breasts, cubed
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup whole-wheat flour
3 tablespoons olive oil
3 cloves garlic, minced
1 cup low-fat reduced sodium chicken broth
1/2 cup balsamic vinegar
6 tablespoons firmly packed dark brown sugar
1/2 cup broccoli puree
6 large slices tomato
6 ciabatta rolls, or 6 large slices crusty Italian bread
1/2 cup grated part-skim mozzarella

1. Sprinkle the chicken with salt and pepper.  Place the flour on a sheet of waved paper.  Toss the chicken chunks in the flour and coat completely.  Preheat the over to 350F.

2. Warm the oil in a large skillet over medium-high heat.  Add the chicken and garlic.  Decrease the heat to medium and continue to cook until the chicken begins to brown and the garlic becomes fragrant, 8 to 10 mintues. 

3. Add the broth, vinegar, and brown sugar.  Bring to a boil.  Cover and simmer 10 to 15 mintues, until the chicken is cooked through and no longer pink in the center.  Add the puree and cook 2 to 3 minutes more, until the flavors are well blended.

4. Place the bread on a large baking sheet.  Top each with a tomato slice.  Divide the chicken between the 6 pieces of bread and top with mozzarella.  Bake until the cheese is melted and edges of the bread are crisp, 5 to 7 minutes. 

Orange Glazed Pork

Glaze
3 tablespoons orange marmalade
1/2 cup water
1/2 cup of carrot puree
1 tablespoon of soy sauce
1 teaspoon of fresh chopped ginger (I did not use this)
2 teaspoons of apple cider or white vinegar
2 cloves garlic, chopped
1/2 teaspoon cinnamon
1/4 to 1/2 teaspoon red peper flakes or ground cayenne

2 lbs por tenderloin
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
1/2 cup water

1. Preheat oven to 400.  In a medium saucepan, whisk all ingredients for the glaze until smooth.  Warm the glaze over medium heat until it begins to bubble.  Cook 10 to 15 mins more, until the liquid is reduced by one quarter and the glaze thickens. 

2. Meanwhile, sprinkle the pork loin with salt and pepper.  Heat the olive oil in a large ovenproof skillet over high heat.  Carefully add the pork and cook 10 mins, turning once until both sides are browned. 

3.  Off the heat, add the glaze.  Turn the pork once to coat in the glaze.  Slide the skillet into the over and back until the glaze starts to brown around the inner edges of the skillet, 15 to 20 mins.  Remove the skillet, add the water, and continue to bake 15 to 20 mins more, until the pork is cooked through and the water has evaporated.  Remove the pork to a cutting board and stir glaze until smooth.  Slice the pork and serve with the glaze. 

Tortilla Crispy Chicken Breast

1/4 Olive Oil
1/2 cup milk
1 egg
1 cup crushed tortilla chips
1 teaspoon sugar
1 pkg of onion soup mix
6 chicken breast

Combine oil, milk and egg in one bowl.  Mix chips, sugar and soup mix in another.  Dip the chicken in the milk mix and then roll it in the dry ingredients.  Cook in the oven at 350 for 35 mins or in a pan with oil.  (I did mine in a skillet and it was good and cripsy.)

Lo Mein

1 (12oz) box whole-wheat spaghetti
1/2 cup chicken broth, plus 1/4 cup
1/2 cup sweet potato puree
2 tablespoons soy sauce
1 tablespoon firmly packed dark or light brown sugar
1 teaspoon sesame oil (I did not use this)
2 teaspoons cornstarch
2 tablespoons olive oil
3 cloves garlic, minced
4 green onions, white ends only, thinly sliced
4 (6oz) center cut porkchops or cutlets, trimmed fat and cut across the grain into 1/4-inch thick slices

1. Cook the spaghetti according to the package instructions and set aside.  In a medium bowl, whisk the 1/2 cup of chicken broth, sweet potato puree, soy sauce, brown sugar, sesame oil, and cornstarch.  Set aside. 

2.Heat the olive oil in the large skiller over med-high heat.  Add the garlic, green onions, and pork.  Cook until the garlic and onions become fragrant and the pork begins to brown, 4-5 mins. 

3. Add the soy sauce mixture and spagetti to the skillet.  Reduce the heat to low.  Cook 1-2 mins more, stirring well, until a thick sauce forms and coats the noodles.  Add the remaining chicken broth if the sauce is too thick.  Serve immediately.

Honey Mustard Chicken

1 cup whole-wheat breadcrumbs
1/2 cup finely crushed unsalted pretzels
1 tablespoon grated Parmesan
1/2 teaspoon sweet paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 cup sweet potato puree
3 tablespoons honey
1 large egg
1 teaspoon Dijon mustard
1 1/2 lbs boneless, skinless chicken, cut into small chunks
1 tablespoon olive oil

1. On a piece of waxed paper or foil, stir breadcrumbs, pretzel crumbs, Parmesan, paprika, garlic powder, and onion powder together. 

2. In a shallow dish mix the puree, honey, egg, and mustard.  Dip the chicken chucks into the puree and then coatin the breadcrumb mixture.  Set aside.

3. Coat a large skillet with cooking spray, add the olive oil, and set over medium-high heat.  Brown the chicken on the first side, cooking 4-5 mins, until the breadcrumb coating is crispy and golden.  Turn the chicken and cook 4-5 mins more, until the chicken is cooked through.