Dijon Chicken

This dijon chicken has the most divine flavor. You will be craving it for days after trying it. This recipe is fairly simple and can be made in about 30 minutes, or about the same time it takes your rice to cook. A definite keeper for us.

2 medium chicken breasts (about 1.5 lbs), each cut in half to make two thin layers
2 TB butter
2 TB olive oil
salt and pepper
1 tsp minced garlic
1 C cream
1/2 C chicken broth (I use 1/2 C water and 1/2 tsp chicken flavored better than bouillon)
2 TB Dijon mustard

Heat the butter and olive oil in a non-stick skillet. Salt and pepper both sides of the chicken and cook it in the pan, flipping once, until the chicken is done (10- 15 min depending on how large your chicken pieces are, or until the juices run clear). Remove the chicken to a plate.

Add garlic to the skillet and cook for about 1 minute, being careful not to burn it. Add the cream, chicken broth, and mustard. Stir until well mixed and just beginning to boil. Add the chicken back in and stir to coat the chicken with the sauce. Cover, and let simmer on low for 3-5 minutes. Serve over rice.

Peanut Butter Cookie Granola Balls

These are healthy, delicious, and only take 5 min to make! This week has been super hot, so I've been avoiding the oven. We were looking for a healthy snack to eat, so I looked online and found this delicious no bake treat. The kids ate them and came back for 2nds and 3rds. We will definitely be making them again. :)

Ingredients

2 C oats
1/4 C wheat germ (or whatever healthy thing like this you have on hand, or omit)
Chocolate Chips (or raisins or nuts) 
1 C Peanut Butter
1/2 C honey

Mix well and roll into bite sized balls. I sprayed the plate and my hands with Pam before rolling and they didn't stick at all.

Slow Cooker Honey Sesame Chicken

Ingredients:
4 boneless, skinless chicken breasts (thighs would be fine too)
salt and pepper1 cup honey
1/2 cup soy sauce
1/2 cup diced onion
1/4 cup ketchup
2 tablespoons vegetable oil (could also use olive oil or canola oil)
2 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional - doesn't really add heat, just adds more flavor)
4 teaspoons cornstarch dissolved in 6 Tablespoons water
Sesame seeds

Directions: 
Season both sides of chicken with lightly with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles.

Peanut Butter Bars

Ingredients

• 1 cup butter or margarine, melted
• 2 cups graham cracker crumbs
• 2 cups confectioners' sugar
• 1 cup peanut butter
• 1 1/2 cups semisweet chocolate chips
• 4 TB peanut butter

Directions

In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan.

In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.

Sweet potato, carrot, apple, and lentil soup

Delicious warm flavorful soup.  Sweet and spicy all in one spoonful.  Ready in 1 hour 10 minutes.  Serves 6.

Ingredients:
1/4 cup butter
2 large sweet potatoes, peeled and chopped
3 large carrots, peeled and chopped
1 apple, peeled, cored and chopped
1 onion, chopped
1/2 cup lentils
1/2 teaspoon minced fresh ginger
1/2 teaspoon ground black pepper
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon paprika
2 cans vegetable broth (about 4 cups total)
plain yogurt

Directions:
1. Melt the butter in a large, heavy bottomed pot over medium-high heat.   Place the chopped sweet potatoes, carrots, apple, and onion in the pot.   Stir and cook the apples and vegetables until the onions are translucent, about 10 minutes.

2. Stir the lentils, ginger, ground black pepper, salt, cumin, chili powder, paprika, and vegetable broth into the pot with the apple and vegetable mixture.   Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils and vegetables are soft.   About 30 minutes.

3. At this point...we cool it for 5 mintues and then eat it.   But, the recipe suggest that you puree it in a blender.   I really prefer the soup sort of chunky, like a stew.   If you choose to puree it, then after it's pureed put it back on the stove to simmer for 10 more minutes.   Add water as needed to thin the soup to your preferred consistency.   Serve with yogurt for garnish (I have not tried the yogurt garnish).

Ground beef/turkey stroganoff

YIELD: SERVES 4-6

INGREDIENTS

• 1 1/2 pounds lean ground beef or turkey
• 1 small onion, chopped (about 1/2 cup)
• 1 clove garlic, finely minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 8 ounces sliced white button mushrooms
• 4 ounces light cream cheese, cubed
• 2 cups low-sodium beef broth
• 1/2 cup lowfat milk
• 3 tablespoons flour
• 1/2 cup light sour cream
• Salt and pepper to taste
• Cooked egg noodles or rice for serving

DIRECTIONS

1. In a large nonstick skillet, cook the meat, onion, garlic, salt and pepper, on medium-high heat, stirring occasionally to break up the meat into small pieces, until the meat is almost cooked through but still slightly pink, about 5 minutes. Drain excess grease. Add sliced mushrooms and cook until the mushrooms are soft and browned and the meat is cooked through, another 5 minutes or so.
2. Add the cubed cream cheese and let the cream cheese melt over medium heat, about 2-3 minutes, before stirring in. Mix gently until the cream cheese is incorporated throughout the meat mixture. In a liquid measuring cup, combine the beef broth and milk. Whisk in the flour until the mixture is smooth and there are no lumps of flour remaining.
3. Stir the beef broth/milk mixture into the meat and cook over medium or medium-high heat, stirring occasionally. Let the mixture bubble and simmer until slightly thickened, 3-4 minutes. Stir in the sour cream and add additional salt and pepper to taste. Serve over cooked egg noodles or hot, cooked rice. Sprinkle each serving with fresh parsley, if desired.

Peach Pie

3-4 oz cream cheese
baked pastry shell
5-6 fresh peaches
1/3 cup water
1 cup sugar
4 TB cornstarch
1/4 tsp almond flavoring

Spread cream cheese on pastry shell. Slice 2-3 fresh peaches on top. Combine 3 mashed peaches with water. Mix sugar and cornstarch, add to mashed peaches, and cook until thick. Add almond flavoring and pour mixture over sliced peaches. Chill until set. Top with whipped cream.