Friday, August 29, 2014

crock pot chicken verde

I have been so busy cooking lately that I am now behind on editing the photos and writing the post. Well, here is a prime example. I fixed this recipe over a week ago, almost 2 I think.  It was really easy and delicious.

Now it is not clean in the sense that all ingredients are fresh, I did use a few prepackaged items. Like the salsa verde, I did not make my own, I bought it in a jar. You could make your own or even buy organic. I just bought a jar in the "International" section of my local Wally World. I knew I was going back to work and just didn't have the time.

When we were ready for supper I prepared the saffron rice, chopped some onions, heated up some refried beans and BAM supper was done and in less than 20 minutes.

Of course the chicken had been cooking all day in the slow cooker but isn't that the best way? Toss it all in early in the morning, enjoy it later that day. The meat is always done, moist, 1 pan to clean and you know you'll have leftovers.
Crock Pot Chicken Verde
6-8 boneless skinless chicken tenders
1 jar salsa verde
8 oz tomato sauce, no salt
3 tsp fresh lime juice
1 TBSP cilantro, dried and crushed
1 tsp garlic powder

Mix the sauce, salsa, lime juice and spices together, pour half into the cooker, place the chicken inside and pour the remaining mix on top. Set on high for 4 hours, my chicken was frozen solid. At four hours, remove the chicken and shred, replace the chicken and reduce to low. Cook 2 more hours or whenever you're ready. Serve over rice, with beans and a salad.

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Thursday, August 28, 2014

Turkey Fajita Burgers

It seems we've been on a burger kick lately and with that it means lots of bread/buns. The one thing I had done without for so long. Now the problem is... I'm enjoying bread again.

Wanting to cut down on the calories, without giving up the bun, I decided to make my fajita burgers again, but with turkey instead of beef.

Shhh don't tell my husband! With a lot of seasoning and fresh finely chopped peppers and onions, the burgers were moist and flavorful without a lot of fat and calories.

A win win!

With the beef burgers I sauteed the onions and peppers to put on top of the burgers, this time I chopped them up and placed them IN the burger.

Turkey Fajita Burgers
1 pkg ground turkey ( 20 oz)
6 sweet salad peppers
1 onion, Vidala (sweet)
2 tsp olive oil

Cut the tops off your peppers and toss them and a peeled onion into the food processor. Do a fine chop and mix this with your meat and seasoning.
I used a dab of olive oil, because turkey has no fat and the burgers will stick to the pan without some sort of oil.
Cook until they are done. This doesn't take long and if you over cook the burgers they will be dry.
This mix made 8 patties.

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Wednesday, August 27, 2014

marinated carrot salad

Here we are in the middle of another week, how's it going for you so far? This week is not as hot as last, we had record breaking temperatures and several days in a row of well over 105 heat index, add to that the 50% and higher humidity... whew, it's like being in an oven with a wet blanket on you, yuck.

A few weeks ago we were out at the farm, love going out there, and my sister-in-law made a marinated carrot salad. It was divine, I tell you I could have eaten the entire half gallon but didn't.

Isn't this lovely, I can see myself fixing this for holidays or even to enjoy on hot summer days. I mean, it's cool, refreshing, healthy and raw. What's not to love? Plus the longer it sits, the better it gets! Now there's a tag line for ya.

Marinated Carrot Salad
3 cups peeled and sliced carrots
1/4 cup diced bell pepper
1 large onion thinly sliced
1 tsp salt
1 tsp pepper
1/2 cup sugar
1/3 cup oil
1/2 cup vinegar, white

Heat the vinegar and sugar in a sauce pan until the sugar dissolves. Combine the remaining ingredients and pour into a air tight container. Chill in the fridge for several hours or over night, serve and enjoy!
Super simple
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