Thursday, February 16, 2012

Crock Pot Meatballs

Lets just say we eat a lot of chicken around here and Justin is always begging me to make things with ground beef or steak. I actually do love steak and beef over chicken any day, but having it a lot just isn't logical. It is more expensive than chicken. Plus you are suppose to eat red meat sparingly. Justin loves meatballs, and we have tried a variety of different meatballs from southwestern meatballs, BBQ meatballs, Asian meatballs, Italian meatballs, Swedish meatballs, etc. You get the point ha ha! Well we tried our this meatball recipe the other night with our spaghetti and it was delicious. I adapted this recipe from Can You Stay for Dinner

For the Meatballs
1 lb lean ground beef or turkey
½ cup fresh bread crumbs (1 slice of your favorite bread ground in a food processor)
1 tablespoon dried oregano
2 teaspoons fresh minced basil
¼ cup finely grated parmesan cheese
¼ tsp salt
½ tsp pepper
¼ cup milk
Remaining Ingredients:
½ large onion, chopped
16 oz (2 cups) of your favorite homemade or store-bought marinara sauce
Combine all meatball ingredients in a large bowl using your hands. Do not overmix. Roll the mixture into balls roughly 1 1/2″ in diameter.
Scatter the onion over the base of your slow cooker, followed by the meatballs. Pour the sauce evenly over the top, making sure to coat everything.
Cook on low for 6-8 hours

Thai Chicken and Pineapple Stir Fry

Towards the beginning of the New Year I was looking for healthy recipes that still tasted good. I came across Gina's Skinny Recipes and I couldn't wait to try so many of the great recipes that she had posted. Justin loves stir fry and so I thought this would be a hit! It definitely was good, and I felt so much better eating it knowing the nutritional information. This recipe is adapted from here.

1 lb boneless skinless chicken breast, cut into 1-inch cubes
1 tbsp Thai Kitchen fish sauce
2 tbsp cornstarch
1 tbsp oil, divided
1 tsp minced garlic
1 tsp minced ginger
2 cups cubed assorted colors bell peppers 
1 red chili pepper, chopped 
1 cup fresh pineapple chunks
1/2 cup Thai Kitchen Pineapple & Chili dipping sauce
cilantro leaves (for garnish)

Mix chicken and fish sauce in medium bowl. Add cornstarch; toss to evenly coat. Set aside.

Heat 1/2 tablespoon of the oil in large nonstick skillet on medium-high heat. Add garlic and
ginger; stir fry 30 seconds. Add bell peppers, chili pepper if using and pineapple; stir fry 3 to 5 minutes or until peppers are tender-crisp. Add sauce; cook and stir until heated through. Remove from skillet.

Heat remaining oil in the skillet. Add chicken; stir fry 5 minutes or until cooked through. Return bell pepper mixture to skillet; stir fry until well blended. Garnish with cilantro.

Buffalo Chicken Rolls

After I had made the Crock Pot Buffalo Chicken we had plenty of leftovers, so I searched for recipes that called for buffalo chicken. I was so excited to find this recipe from Can You Stay for Dinner. We loved her petite lasagnas and so I am sure this would be another winner. It definitely was! 

12 egg roll wrappers
1 cup of cooked and shredded chicken
1/2-2/3 cup of Franks Red Hot sauce
1 cup of crumbled bleu cheese
1 cup broccoli slaw or cole slaw (dry)

Small bowl of water
Nonstick cooking spray
Bleu Cheese dressing for serving
Preheat oven to 400 degrees F. Lay egg roll wrappers on a clean work surface. In a small bowl, stir chicken and hot sauce until well coated, using more or less sauce depending on your spice preference. The meat should be moist with sauce.
Begin by placing one tablespoon of the broccoli slaw on the diagonal of the bottom right corner of one of the wrappers. Next, place 2 tablespoons of shredded spicy chicken evenly on top of the slaw. Spoon 1 tablespoon of the blue cheese crumbles over the chicken. Do not overfill.
To fold: Fold the bottom right corner over the stuffing mixture so that it covers it completely, with the tip of the corner now pointing to the center of the egg roll wrapper. Fold in the bottom left corner, followed by the right, so that you now have formed an envelope. Roll the wrap upward one time, leaving the top left corner open. Wet your index finger in the small bowl of water and press to moisten the top left corner. Now fold that down on top of the filled roll, sealing it like you would an envelope. Repeat with remaining rolls.
Place the rolls on a wire rack set on top of a cookie sheet (or just on a greased cookie sheet) coated with nonstick cooking spray. Spritz each roll evenly with nonstick cooking spray. Bake for 12-15 minutes, or until the rolls crisp and turn a light golden brown.

Crock Pot Buffalo Chicken

I came across this recipe on Pinterest and knew that I had to make it. My husband absolutely loves buffalo sauce so I was pretty sure it would be a winner. Both of us love hot and spicy food! Not only did it look delicious but it only had four ingredients. I adapted this recipe and picture from My Kitchen Apron.

3 lb bag of frozen chicken breasts
1 bottle of Franks Buffalo Hot sauce (Any of the Franks Hot sauce will work)
1 packet of Ranch Dip mix
2 Tbsp of butter

1. Combine the chicken, hot sauce, and ranch dip into the Crock Pot. 
2. Cook on low for 5-6 hours
3. After it has cooked for 5-6 hours remove chicken from Crock Pot and shred. After you have shredded the chicken return it to the Crock Pot, and add the butter.
4. Cook on low for additional hour

Serve on a roll/bun with lettuce and ranch dressing or bleu cheese dressing. You could also make a grilled cheese sandwich instead. There will be some left overs so you could also use this for quesadilla or nachos.