Crock Pot Salsa Chicken...

Here's an updated post, an old faithful that we have been using a lot as this baby is getting near and my cooking days are are wanting to be done! My trusty Crock Pot has come to the rescue again!

Ingredients:

2-3 chicken breasts

1 jar salsa

1 can black beans, drained

Directions:

So simple... take your package of chicken breasts, wash them, put them in the crock pot, pour in a jar of salsa. I use Trader Joe's Chunky Salsa and cook it on low for 8 hours or until done (mine was sooner than that, so peek in on it to see). When it's done take 2 forks and shred it in the crock pot, stir it around to soak up a little more salsa goodness and add a can of drained black beans to add some extra hardiness and flavor. Leave it on warm until you are ready to serve it. How's that for easy???

You can use these for chicken soft tacos, tostada pizza, burritos, or enchiladas.... and much more! Enjoy!!!

Pomegranate Salad

Between all the "Scrumptious Desserts" and Halloween being here tomorrow, are you in need of something green and healthy?? Try this fun fall salad- it goes great as a side with a cup of soup for a fun "soup and salad" combo! Don't be overwhelmed by using the pomegranate, it is actually really easy to peel and get the seeds out... I promise! (see directions below) And the new Sweet Balsamic Dressing is such a great compliment to the tangy pomegranate seeds, the cinnamon in the nuts, the flavor of the mixed greens! Yum Yum I could have eaten the whole bowl!

Ingredients for the Salad:

1 bag of mixed greens, your choice

1 pomegranate, de-seeded

1 avocado

1/2 cup walnuts or pecans, plain or candied

a sprinkle of feta cheese

Sweet Balsamic Dressing: (double this if you are making it for more than 4)

1/4 cup balsamic vinegar

1/8 cup olive oil or grape seed oil

1/8 cup honey

1/2 tsp soy sauce

1/2 tsp yellow mustard

Directions:

I love this salad because it's quick and easy to make, it only takes a few minutes to throw it together! Wash and spin your mixed greens, soak and de-seed your pomegranate, slice your avocado, sprinkle your feta, add your walnuts (my recommendation is to candy them!) and toss with your favorite balsamic dressing! Enjoy!

To De-Seed your Pomegranates: Fill up a large bowl in your sink with cool water. Take your pomegranate and slice it in half with a sharp knife. Submerge one half of the pomegranate in the water and peel back the skin like you are turning it inside out. All the seeds will pop out and because it's under water there will be no spraying or staining of your clothes! Plus, all the seeds will sink to the bottom and all the excess stuff from the inside of the pomegranate will float to the top. Then you can skim off the top of the bowl with you hand and strain the seeds out for eating. I usually do a bunch at a time and store them in a ziplock bag in the fridge to snack on!

And the WInner of the 200th Post is....

Meghan Underwood!!!!

Meghan, thanks for all your comments and feedback on all the recipes you try! I love hearing from you and getting your input! Hope you enjoy the treat to Trader Joe's... keep an eye out for it in your mailbox!

Thanks to everyone else who played along... here's to another 200 more... well, we'll see!

Chocolate Chip Oatmeal Cookies with Cherries and Nuts

I made these a few weekends ago to thank some of my sweet friends who threw me Baby Shower... and I thought they were so delicious I had a hard time saving some for them, lucky for me the recipe makes a lot! I found this recipe at Sprouted Kitchen and I followed it almost exactly as she said with just a few minor changes. Her cookies looked soft and chewy, mine were crispy and crunchy- either way they are delicious!

Entry #5 of Scrumptious Treats:

Ingredients:

1 cup unbleached all purpose flour

1/4 cup whole wheat flour

3/4 tsp baking soda

1/2 tsp baking soda

1/2 tsp salt

1 1/4 cups old fashioned rolled oats

1 cup chopped & toasted pecans (I used sliced almonds)

1/2 cup dried cherries, chopped

1 cup chocolate chips

3/4 cup butter, softened

1.5 cups packed dark brown sugar or muscavado

1 egg

1 tsp vanilla

Directions:

Preheat your oven to 350. In a large bowl, mix your flours, baking soda, baking powder, and salt and sift well. In another bowl, beat on medium your butter, sugar, egg, and vanilla. Then add your flour mixture and continue to beat on medium high until it's well blended. Then pour in your oats, nuts, dried cherries, and chocolate chips. and stir by hand until well blended. Scoop onto cookies sheets and cook for 8-10 minutes for soft cookies and 10- 12 for crunchy ones. Remove from oven and place on wire racks to cool.

Lime Honey Dew Sorbet

Entry # 4 of Scrumptious Desserts:

This is a summer dessert that I am sad to say I never got around to posting. It is more icy, refreshing treat that kinda reminds me of a margarita... maybe because of the fresh lime flavor. It is a perfectly light and healthy dessert that works really well after a mexican dish!

Ingredients:

5 cups cubed fresh Honey Dew

1/2 cup fresh lime juice, about 2 limes

1/8 cup honey, add more if needed to taste

1 TBSP water

2 tsp. lime zest, about 1 lime peel

Directions:

Put all the ingredients in your Vitamix or blender and puree until smooth. Pour in an air tight container and freeze until solid.

Cupcake Sandwiches...

Entry #4 of Scrumptious Desserts:

Do you ever had a few left over cupcakes that didn't get frosting because you ran out? Do you have a the family member that doesn't eat frosting?? Ever forget the frosting at the store or realize that you don't have time to make it??? Well, here are some solutions to Frosting Free Cupcakes!

A simple idea: Take a plain cupcake, slice the top off and add a scoop of ice cream to it, place the top back on, sprinkle some powdered sugar on top, and add a fresh scoop of berries to the side.

Or another simple solution.... (sorry for the horrible picture, it's always awkward to take a picture of your food in a restarunt, one has to be quick and sometimes not in focus when doing this!) you can put a dollop of homemade Whipping Cream and a sprinkling (or spoonful) of your favorite chopped candy bar... this picture has Heath Bar crumbled on top. Make sure to chill your whipping cream before hand.

And here's a little something that I want to try out... the next time I have to bring dessert somewhere, I found it on a blog called "Joy the Baker" and thought it was really cute and seemed really simple.... if you give it a whirl, leave us a comment and let us know how it turns out! (see her blog for directions.... or stay tuned and maybe I will make them this month!) For a quick review, it's a layer of brownie on the bottom, a scoop of ice cream in the middle, some fudge and topped of with rainbow sprinkles- cute huh?!

I know both examples were with chocolate cupcakes but get creative, you could really branch out and use yellow cupcakes with chocolate ice cream or spice cupcakes with vanilla bean or lemon cupcakes with french vanilla, or chocolcate fudge cupcakes with mint chocolate chip.... do I need to go on??? Have fun!

Pumpkin Chocolate Chip Cookies

One of the reasons I love the fall is all the pumpkins! I love to decorate with pumkins, I love the smell of pumpkin scented anythings, and I delight in the flavors of pumpkins- especially with chocolate! So needless to say, this is recipe is a sure thing for the fall. They are easy to make and they ARE healthy! A big thanks to Amy Moxley from Land of Fruits and Veggies who shared this recipe with us, check out her blog for more great vegan ideas!

Entry #3 for Scrumptious Desserts:

3/4 cup raw coconut crystals or brown sugar

3 TBSP honey

1 can pumpkin (15 oz.)

3/4 cup coconut oil

2 tsp. vanilla

3 cups flour (any combination of your likings: I used 2 cups brown rice flour, 1 cup Coconut Flour Blend)

1.5 tsp baking powder

1.5 tsp baking soda

3/4 tsp salt

1 tsp cinnamon

3/4 tsp nutmeg

1/2 tsp ginger

1 cup chocolate chips

*** Note: Amy's recipe calls for EITHER coconut oil or unsweetened applesauce- I have made them both ways and I DEFINITELY recommend the coconut oil... I don't think I'd make them again with the applesauce. Just a heads up to you!

Directions:

Preheat your oven to 350. Beat your sugar, honey, pumpkin, coconut oil, and vanilla until they are well blended. In a separate bowl mix your flour, baking soda, baking powder, salt and spices. Pour your flour mixture into your pumpkin mixture and stir well, adding and stirring in your chocolate chips. Grease your cookie sheets and drop spoonfuls of dough, cook for 12- 15 minutes. Let them cool on wire racks and enjoy!