Peanut Butter Oatmeal Chocolate Chip Cookies

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pb oatmeal choc chip cookies 2Ingredients:
1 1/4 c All-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 c multi grain oats (quick oats would work too)
1/2 c brown sugar, packed
1/2 c white sugar
1/2 c butter
1 large egg
1/2 c peanut butter (smooth or crunchy)
1 tbsp. vanilla extract
1 c chocolate chips

Directions:
pb oatmeal choc chip cookies1. Preheat oven to 350°. Line a baking sheet with silicone sheet or parchment paper.
2. Combine flour, baking soda, salt, and oats together into small bowl.
3. In separate bowl, cream butter and both sugars together until light and fluffy. Add peanut butter, and mix until combined. Add egg and vanilla, mix until combined.
4. Gradually add in dry ingredients just until combined.
5. Stir in chocolate chips.
6. Drop by heaping tablespoonful onto prepared baking pan. Bake 10 minutes. Remove from oven and press in the center with a fork to flatten out. Return to oven and bake an additional 2-5 minutes.
7. Allow to cool on pan for at least 5 minutes.

Yields about 25 cookies, serving size 1 cookie
*I used a medium size cookie scoop. The number of cookies will vary depending on how big you make them. My cookies were fairly large.

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Arroz con Pollo

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arroz con polloIngredients:
1 c brown rice, dry (I use Rice Select Organic Texmati Brown Rice)
2 1/4 c water
1/2 tsp salt
1 lb chicken tenderloins (or 6-8 chicken tenderloins)
salt, to taste
pepper, to taste
slow cooker queso

Directions:
1. Prepare rice by adding water, rice and salt to large pot over high heat. Bring to a boil, stir once. Cover and reduce heat. Allow to simmer for 40-45 minutes. Fluff with fork.
2. While rice is cooking, heat grill to 350°. Season chicken with salt and pepper. Cook chicken on grill until no longer pink in the middle.
3. Transfer cooked rice to a serving dish, place cooked chicken on top of rice, and top with queso.

Yields about 6 servings

 

Slow Cooker Queso Dip

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queso dipIngredients:
32 oz. 2% Velveeta cheese block, cut into 1 inch cubes
1 lb Jennie-O ground turkey sausage
1 small yellow onion, diced
1 can Rotel
1 (4 oz.) can diced green chilies
(optional) 1 small jalapeno, diced, seeds and membrane removed

Directions:
1. Add onion to skillet over medium high heat. Sautee until translucent.
2. Add turkey sausage to skillet with onion to cook completely.
3. Add cubed Velveeta to slow cooker with Rotel, green chilies, and jalapeno. Add cooked turkey sausage and onion to slow cooker with cheese. Cook on warm, keeping stirred, until cheese melts completely.
4. Serve with tortilla chips, over rice/pasta, or in your favorite way.

Yields about 6 cups

Mock Sourdough Bread | No Starter Needed

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sourdough breadIngredients:
2/3 c water, at room temperature
2 tbsp. white vinegar
1/2 c sour cream
3 c bread flour
1 tbsp. sugar
1 1/2 tsp. salt
2 1/4 tsp. dry yeast for bread machines

Directions:
sourdough bread sliced1. Add all ingredients to bread machine. I added the ingredients in the order listed (usually manufacturers directions suggest wet ingredients first, followed by dry ingredients, with yeast added last).
2. Set bread machine to large loaf and select your crust preference. I prefer to use the dough setting on my machine and bake it in the oven. If you choose to bake it in the oven instead of your bread machine, continue to step 3.
3. After dough setting is complete, turn dough onto floured counter top. Knead three to four times and place in bread pan that has been sprayed with non-stick cooking spray.
4. Leave rise in a warm place for about an hour.
5. Bake for 35 minutes at 350°. Cool completely on wire rack. Slice and store in air-tight container.

Yields 1 loaf, about 16 slices

recipe from www.theprofessionalduo.blogspot.com

Slow Cooker Breakfast Scramble | Breakfast Burritos

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Breakfast scrambleIngredients:
8 Jimmy Dean Turkey Sausage patties, diced
1.5 lb yellow potatoes, diced
1 c peppers and onion (I used about 1/2 c onion and 1/4 c each of red and green peppers)
1 c 2% reduced fat Colby & Monterey Jack cheese
32 oz Egg Beaters or other egg substitute (equivalent to about 12 large eggs)
salt, to taste (I added about 1/2 tsp)
pepper, to taste (I added about 1/2 tsp)

optional to serve as breakfast burritos-
tortillas
salsa
guacamole
hot sauce

Directions:
1. I recommend spraying your slow cooker with non-stick cooking spray first.
2. Layer sausage, potatoes, peppers and onion, and cheese on top.
3. (I poured my egg substitute into a bowl and whisked the salt and pepper into the eggs) Pour egg over all ingredients.
4. Cook on LOW for 6-8 hours or HIGH for 4-6 hours, or until egg has set and is no longer runny.

Serving suggestions:
This dish is amazing all on its own, but we love to load it into a tortilla and have as breakfast burrito filling topped with salsa or guacamole.

Yields 15 servings, serving size 1/2 c

Spicy Black Bean Taco Chili

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Sorry I didn’t get a picture of this recipe.  It was so delicious, by the time I went back to take picture it was gone! I will be making this again in the near future, so picture to come when I make it again 🙂 Enjoy!

Ingredients:
for the chicken-
1 1/2 lbs boneless, skinless chicken breast
1/4 c extra virgin olive oil
1 tbsp. chili powder
1/2 tsp salt
1/4 tsp black pepper
1 tsp cumin, ground
1/2 tsp oregano
1/8 tsp cayenne, ground

for the chili-
1 1/2 c frozen corn
1 can black beans, drained, rinsed
1 can mild Rotel
1 small yellow onion, diced
3 garlic cloves, minced
3 c chicken stock
1/2 tbsp. chili powder
1/4 tsp salt
1/8 tsp black pepper
1/2 tsp cumin, ground
1/4 tsp oregano
dash cayenne pepper

optional toppings-
shredded cheese
tortilla chips

Directions:
1. Prep the chicken by adding chicken, extra virgin olive oil, and seasonings for chicken into a large Zip Lock bag. Seal and toss until chicken is coated well (I usually freeze my chicken at this point until I’m ready to use it. I add it to the crockpot frozen, but you can add it right after prepping if you want to make the chili right away).
2. Add corn, black beans, Rotel, onion, garlic, chicken stock, prepared chicken breast, and seasonings to crockpot.
3. Cook on LOW for 6-8 hours or HIGH for 4-6 hours. With about 30 minutes of cook time left, use tongs to remove chicken breasts onto a plate. Shred chicken with two forks and add back to crockpot after all chicken is shredded. Allow to cook remaining 30 minutes.
4. Serve in bowls topped with shredded cheese and tortilla chips.

Yields about 8-10 servings, serving size 1 c

Recipe modified from www.bakedbyrachel.com

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