September 27, 2011

Chicken & Broccoli Crock Pot Casserole Recipe

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Who doesn't like a good casserole?  I know I do.  I especially love casseroles that come together quickly, easily, and include veggies.  This was a good casserole that my whole family enjoyed.  It was fun topping it with Cheez-it Crackers and I think it would be really good with the Tabasco flavor.

You will need a Crock Pot, Onion, Frozen Broccoli, 3 Chicken Breasts, Chicken Broth, Salt & Pepper, Corn Starch, Cheez-It Crackers, and Shredded Cheese.

Take half of the Shredded Cheese and add in the Corn Starch.

Mix it together well coating the Cheese.

Toss the Frozen Broccoli, Onion, and coated Shredded Cheese into the Crock Pot.

Cube the Chicken and season it with Salt & Pepper then add it into the Crock Pot with the chicken Broth. 

Stir everything together and top the Crock Pot with the lid and set to low for 5 hours or High for 3 hours.

You can use rice..but I am a lover of Quinoa.  It cooks quickly and is more nutritious than Rice.  It is my favorite thing and I suggest you give it a try.

Rinse the Quinoa well.

I added some of the left over Chicken Broth to a medium Sauce pan.
Then I added the rinsed Quinoa and cooked according to package instructions.

Measure out the Cheez-It Crackers on a plate.

Then crush them up coarsely with a fork.

Not a very pretty picture..after the cooking time has completed give the contents in the Crock Pot a good stir. 

Toss in the rest of the Shredded Cheese and mix it in well.

See how pretty the cooked Quinoa is!  I love it!

Place the Quinoa on a plate.

Top with the Chicken Broccoli Casserole and top with the crushed Cheez-It Crackers.  Enjoy!

Chicken & Broccoli Crock Pot Casserole Recipe

1 C Shredded Cheddar Cheese
1 TBSP Corn Starch
3 Chicken Breasts
1 10 oz Package Frozen Chopped Broccoli
1 Medium Onion, diced
1/2 C Chicken Broth
4 TBSP Cheez-It Crackers, crushed
Salt & Pepper to taste
Cooked Quinoa or Rice for serving

Toss together 1/2 C cheese & Corn Starch and set aside.

Season the Chicken with Salt and Pepper.  Place the Chicken, Broccoli, Onion, and the Cheese/Cornstarch mix into the slow cooker.  Cover with the lid and cook on High 3 hours of low for 5 hours.

When cooking time is complete remove the lid and stir in the rest of the cheese and a bit of additional Salt & Pepper to taste.  Sprinkle with the crushed Cheez-It Crackers and serve with the Rice or Quinoa.

Approximately 5 servings (info doesn't include the rice or Quinoa)

244 Calories
13 Carbs
11 Fat
4 Protein Pin It

September 24, 2011

Egg in a Hole Recipe

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What a name..right?  Really makes you want to dig in.  I was first introduced to this recipe by the one and only Pioneer Woman.  It was such a simple and perfect recipe.  Get your Egg and Toast in one simple and tasty application.  I tried it for giggles and have been in love ever since. 

You will need Bread, Eggs, Salt & Pepper, and Butter.

Don't forget something to cut the hole.  I like to use different shapes and make them a little extra fun.

Punch a hole out of the center of the bread.  Don't throw that hole out!!  That's my favorite part.
Butter both sides of the toast & the holes.

Place the Buttered Bread and the holes into a good warm non-stick pan over no higher than medium heat.  I usually go a bit lower than medium.

Crack and Egg into the holes and season with Salt and Pepper.  Leave the yolk in tact if you like runny eggs or break it up if you (like me) don't.  Let it cook until the egg starts to set.

Flip it over.  Ahh look how nice and toasty the bread has gotten.  The egg white isn't too runny so it remained in tact.  If you try to flip too early the egg just becomes a crazy mess.

Oh brother!  Look at this hole!  Absolutely the best part in my opinion!

Egg in a Hole Recipe
Source:  Pioneer Woman Cooks

Slice of Bread (I used Granny's Delight High Fiber Bread)
1 tsp Butter
Cookie or Biscuit cutter

Using the Cookie cutter punch a hole in the middle of the bread.  Butter both sides of the Bread and the Hole.  Warm a non-stick pan over medium low-medium heat.  Place the Bread and the hole in the pan.  Crack your Egg into the empty hole in the bread and season with Salt & Pepper.  Allow to cook until the white starts to set up.  If the white is too runny it will not work out.  Allow other side to cook for a minute or two until egg is fully cooked and bread is toasted.


Approximate Nutritional info per Egg in a Hole

195 Calories
16 Carbs
11 Fat
9 Protein Pin It

September 22, 2011

Pumpkin Pancakes Recipe

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Pumpkin!!  I love pumpkin in both sweet and savory dishes.  If I see a recipe with Pumpkin in it chances are I'll give it a try.  A long time ago I read something that suggested putting plain Pumpkin Puree in pancakes to up the nutritional content.  I was so curious that I decided to give it a try.  It gives the pancakes a Pumpkiny flavor that I really like.  I don't add any sugar or spices to it so it's a very natural Pumpkin flavor.  You could add pie like flavors if you want to but I like them just plain and simple.  I suggest you give it a try using your favorite pancake mix.

You will need Bisquick (or pancake mix of your choice..or make your own), Eggs, Pumpkin Puree, and Milk.

Put your Bisquick, Milk, and Eggs into a medium sized bowl.

Add in the lovely orange Pumpkin Puree. 

Mix it all together but try not to over mix.

Warm up your favorite griddle over medium heat.

Measure out 1/4 cup of the batter per pancake and let them cook a couple minutes.
These don't bubble up the same as regular pancakes so I watch for the bottom to look like it's starting to cook and a few bubbles to form on the top.

When you flip they should be a lovely brown color.

I stack them up as I cook and serve as I go.

I like to top them with a bit of butter and a sprinkling of Sugar.

Oh boy!  These are also great with maple syrup and Cinnamon/Sugar.

My littlest enjoying her pancakes.

My biggest getting her Pancake breakfast on.

Pumpkin Pancakes Recipe (made with Bisquick)

2 C Bisquick
1 C 1 % Milk
2 Eggs
1 C Pumpkin Puree

Pre-heat a griddle over medium heat.  In a large bowl combine all ingredients and mix together until just combined.  Try not to over mix.  Measure 1/4 Cup of batter and place on hot griddle.  Allow to cook 3 or so minutes per side or until they are cooked through.  The pancakes will have a nice browned color.

Serve with Almost anything you like.  I prefer them with a little Butter and a sprinkling of Sugar.


Per Pancake

64 Calories
9 Carbs
2 Fat
2 Protein Pin It

September 21, 2011

Pumpkin Banana Bread Recipe

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Autumn is my favorite time of year.  I love all the fun holidays, the cool weather, the leaves changing colors and  of course Pumpkin in my cooking!  What is it about pumpkin that is so amazing and delicious?  I love the way it smells, the way it looks, the way it tastes, and everything that can be cooked with it.  I have a lot of fun pumpkin ideas for this fall!!  So excited!  I'm always looking for a supreme banana bread recipe.  This recipe had a nice flavor but it was a little dry.  I liked it but I'm not sure it will be the winner of my whole life. 

You will need Salt, Ground Ginger, Baking powder, Sugar, 2 Very ripe Bananas, Cinnamon, Nutmeg, Flour (I used half White and half Whole Wheat), Eggs, Baking Soda, Brown Sugar, Pumpkin Puree, and Canola Oil.

In a large bowl combine the Flour, Baking Powder, Ground Ginger, Nutmeg, Cinnamon, Baking Soda, & Salt.  Mix together very well.

In a separate bowl combine the Bananas, Canola Oil, Eggs, Sugar, and Brown Sugar.

Add in the lovely Pumpkin puree.  Make sure it is not the canned Pumpkin Pie mixture just the plain Pumpkin.

Beat everything together really well.
Slowly combine the Flour into the Pumpkin mixture.  This is a great job for you little helper.

There we go...all ready for the dance.

Split the dough into two Bread pans that have been greased and Floured.  Bake at 350 Degrees 55-60 minutes until a toothpick comes out clean.

Allow to cool in the pan on cooling racks about ten minutes.

Then remove the bread and allow to cool completely.

Oh boy!
I liked this with just a bit of butter.  Enjoy!

Pumpkin Banana Bread Recipe

4 C Flour (I used half White and half Whole Wheat)
4 tsp Baking Powder
4 tsp Cinnamon
2 tsp Ground Ginger
1 tsp Nutmeg
2 tsp Baking Soda
1/2 tsp Salt
1 15 oz Can Pumpkin Puree
4 Eggs
1 C Sugar
1 C Packed Brouwn Sugar
2 Very Ripe Bananas
3/4 C Oil

Pre-heat oven to 350 Degrees and prepare two loaf pans by greasing and flouring them.

In a large bowl combine the Flour, Baking Powder, Cinnamon, Ginger, Nutmeg, Baking Soda, and Salt.
In a separate large bowl combine the Eggs, Sugar, Brown Sugar, Bananas, Oil, and Pumpkin.  Beat until smooth.

Slowly add the dry ingredients into the Pumpkin mixture.  Spoon dough into the prepared loaf pans.  Bake 55-60 minutes or until a toothpick comes out of the center clean.  Cool in the pans on top of the cooling racks for about ten minutes.  Then remove the bread from the pan and allow to fully cool on the wire racks.


Approximately 30 Servings

178 Calories
28 Carbs
6 Fat
3 Protein Pin It