Slow Cooker Lemon Chicken

I use my slow cooker all year round. I love it in the summer because it doesn't heat up my kitchen while cooking and I love it the rest of the year because it is such a time saver. My friend has 9 children with one on the way and she doesn't have a slow cooker. I cannot even grasp that concept. How does she survive without one?! 

Crazy, is what it is. 

Make this Slow Cooker Lemon Chicken today. It only takes 3-4 hours so you can start it later in the afternoon and be ready for dinner. Sometimes I forget to start a meal in my slow cooker in the morning and then it's too late because a lot of meals take longer to cook. Not this one. Winner, winner chicken dinner. I had to say it.

Printable Version

Ingredients

4 boneless, skinless chicken breast or 12 chicken tenders

1/4 C. flour

1/4 C. butter

1 packet Italian Dressing mix, dry

1/2 C. fresh lemon juice or 1/4 C. concentrated lemon juice

1/2 C. chicken broth or 1/2 C. water plus 1 chicken bouillon cube

Directions

• If using chicken breasts, cut into thirds lengthwise; coat chicken in flour.
• Heat 2 Tbsp. butter in a large skillet; cook half of the chicken on each side 3 minutes to brown. Don't cook through as they will cook in the slow cooker.
• Remove chicken and place in the slow cooker; cook other half of the chicken in the remaining 2 Tbsp. butter.
• Place chicken in slow cooker.
• Sprinkle chicken with Italian Dressing mix, lemon juice and chicken broth. 
• Cover with lid and cook on low 3-4 hours.
• Serve over rice with juices.

reade more... Résuméabuiyad

Slow Cooked Sirloin

I am now a Taste of Home Field Editor and part of my job is to review 3 recipes a month on their site. What a hard job, let me tell you {sarcasm font here}. This recipe is so easy to throw in the slow cooker and walk away. It's great anytime of year, but in the summer when you don't want to heat up the kitchen it's perfect. Next time I am serving it over thick slices of bread, topped with mashed potatoes and then the sirloin and gravy. I can't wait to make this again. 

P.S. If you subscribe to Taste of Home magazine, look for my name in the back under the Field Editor section under Idaho. You can also find my friend Holly under the Utah section. 

Printable Version

Ingredients

1 1/2 lbs beef top sirloin steak

1 medium onion, sliced

1 medium green pepper, sliced (I left this out)

1 can (14.5 oz) beef broth

1/4 C. Worcestershire sauce

1/4 tsp. dill weed

1/4 tsp. dried thyme

1/4 tsp. ground black pepper

2 Tbsp. cornstarch 

2 Tbsp. water

Directions

• Place onions and green peppers in the bottom of a slow cooker. 
• Top with beef.
• Combine the broth, Worcestershire, dill, thyme, and black pepper; pour over the beef.
• Cover and cook on high for 3-4 hours or low 5-6 or until meat reaches desired doneness and veggies are crisp-tender.
• Remove beef and keep warm.
• Combine the cornstarch and water until smooth; gradually stir into cooking juices.
• Cover and cook about 30 minutes longer or until slightly thickened. 
• Slice the beef and return the beef to the slow cooker; heat through.
• Serve with mashed potatoes and gravy.

reade more... Résuméabuiyad

Slow Cooker Beef & Broccoli

Hey friends! I shared an amazing slow cooker recipe recently over at Made From Pinterest.
Doesn't it look mouthwatering?

I love using my slow cooker as you can see from my Slow Cooker Potato Soup, Slow Cooker Chicken Alfredo, and Old Fashioned Baked Beans.

Want to make this Beef & Broccoli today? Go to Made From Pinterest and get the recipe. You will love it.

reade more... Résuméabuiyad

{Slow Cooker} Best Ever Hot Cocoa

This post is a triple win.

1. It's a slow cooker recipe.

2. It's chocolate.

3. It's a giveaway.

Win.Win.Win.

I am reviewing and giving away a copy of Gooseberry Patch's Slow Cooking All Year 'Round cookbook.

I love that it has recipes for every season. There's Warming Winter Dishes, Simply Speedy Springtime, Slow & Easy Summer, and Hearty Harvest Favorites. There are more than 225 slow cooker recipes and time saving tips.

I chose to make Best Ever Hot Cocoa for you all. It is pretty sweet so next time I will use less sweetened condensed milk. It tastes just delicious, anyway.

Ingredients

1 1/2 C. whipping (heavy) cream

14 oz. can sweetened condensed milk

2 C. milk chocolate chips

6 C. milk

1 tsp. vanilla extract

Directions

• Combine all ingredients in a slow cooker. 
• Cover and cook on low for 2 hours, stirring occasionally. 
• Ladle into mugs; serve warm. 
• Serves 8-10.

Want a copy for yourself?

Use the rafflecopter below to enter.

a Rafflecopter giveaway

reade more... Résuméabuiyad

Mulligatawny Detox Soup - Gluten-Free Goddess Style

Need to detox for the New Year? Make some mulligatawny soup.

Did you over indulge (just a little)? Are you craving something fresh and light and nourishing? Or simply feeling a tad under the weather with the mid-January blues? Don't worry, Darling. I've got a body and soul soothing cure.

Mulligatawny detox soup.

It's chock full of antioxidant vegetable goodness with detoxing spices to boot. Cook it on the stove top or in a Crock Pot and let it simmer for the afternoon, filling your kitchen with a comforting aroma that feels like one big hug.

Mulligatawny is one of my all-time favorite soup recipes. But this version is not the traditional mulligatawny recipe with chicken. Nope. It's meat-free and dairy-free, gluten-free and sugar-free. The spices help promote detoxing and healing.

But best of all? You won't feel deprived doing what's good for your body. This mulligatawny is a mouth crush of flavors sweet and savory, creamy, spicy and tangy- all at once. A gluten-free diet never tasted so good.

Vegan Mulligatawny Detox Soup Recipe

This delectable post-modern version of mulligatawny is deliciously complex. The chick peas give it a boost of protein; the apple gives it a sweet-tart kick. Use organic vegetables for maximum detox. Adjust spices if you prefer a mild soup, as cayenne pepper packs some heat.

Ingredients:

1 tablespoon avocado oil
4 cloves garlic, minced
1 inch fresh ginger, grated
2 teaspoons mild GF organic curry powder
1 teaspoon organic turmeric
1/2 teaspoon cayenne pepper, more or less, to taste
1 medium sweet or red onion, peeled, diced
4 medium carrots, peeled and diced
1 cup cauliflower florets, chopped
2 large Granny Smith apples, peeled, cored and diced
1 medium sweet potato, peeled and diced
2 heaping cups thinly shredded cabbage
1 quart fresh spring water
2 cups organic fresh veggie juice blend (or your fave V8-style juice)
1 14-oz. can organic chick peas, drained
A small pinch of sea salt, to taste
1 14-oz. can coconut milk, stirred
Juice from 1 medium lime, or to taste
1-2 teaspoons organic agave nectar*

For garnish:

Thin apple slices or shredded apple
Chopped fresh cilantro, if desired

Instructions:

For a slow cooker:

Combine all of the ingredients in a slow cooker except the coconut milk, lime juice and brown rice syrup. Cover and cook on high according to your manufacturer's instructions for cooking vegetable soup. When the veggies are tender, add in the coconut milk and lime. Taste test. Add brown syrup to taste. Heat through 15 minutes.

For stove top:

Heat the avocado oil over medium high heat in a medium size soup pot. Add the garlic, ginger, curry, turmeric and cayenne and briefly stir for to season the oil. Add the onion, carrots, cauliflower, apples, sweet potato and cabbage, and sauté until softened, about 7 to 10 minutes.

Stir in the spring water and chick peas; season with a touch of sea salt, if desired. Bring to a boil and reduce heat, cover and simmer the soup, stirring occasionally, until vegetables are tender, about 20 to 30 minutes.

Add the coconut milk, lime juice and brown rice syrup. Stir well. Taste for seasoning adjustments. Heat through gently; don't boil.

Options:

If you desire a smooth soup, puree the soup with a hand held immersion blender (or puree- carefully- in small batches, tightly covered, in a blender or food processor) until smooth. Return the puree to the soup pot. Heat over low heat until serving.

If you prefer more texture, puree only half the soup, or mash lightly with a potato masher until you have the consistency you desire.

It is also beautiful left as is, as a hearty, chunky stew.

Note* I used to use organic brown rice syrup, but with the latest news about arsenic in brown rice syrup, I now use organic agave nectar or honey.

Serves 4-6.

Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

reade more... Résuméabuiyad