Sunday, November 13, 2011

Honey Sauced Chicken with Brown Rice
(Crock Pot or Oven depending on how much time you have!)

1 1/2 lbs chicken breast cut up small
1/2 tsp salt
1/2 tsp black pepper
1 cup honey
1/2 cup soy sauce
1/4 cup chopped onion
1/4 cup ketchup
2 tbs vegetable oil
1 clove garlic minced
1/4 tsp red pepper flakes

Spray crock pot with Pam. Season both sides of chicken with salt and pepper, put in crock pot. In a small bowl combine remaining ingredients. Pour over chicken. Cook on low 4 hours or on high 1 1/2 - 2 hours. Serve over brown rice.

To bake chicken:
Follow steps above but place chicken "seasoned with salt and pepper" in a 9 x 13 pan spayed with Pam. Bake at 375 degrees for 45 minutes - stir after 15 minutes. Serve over brown rice. (Note: both the chicken and rice take 45 minutes.)

Enjoy - even better the next day!

Monday, November 7, 2011

Lentil Soup (Crockpot)

1 c dry lentils
1 1/2 c carrots, chopped
1 1/2 c celery, chopped
1 1/2 c onions, chopped
3 cloves garlic, minced
1 tsp basil (dry)
1 tsp thyme (dry)
1 Tbs parsley (dry)
2 bay leaves
1 can diced tomatoes
3 1/2 c vegetable broth (2 cans)
1 1/2 c water
fresh ground pepper, to taste

Rinse lentils.
Place all ingredients in a 4-6 qt. slow cooker, with bay leaves on top. Cover and cook on low 12+ hours or high 5+ hours. Remove bay leaves before serving.
Serves 4-6.

Spaghetti Squash

1 Spaghetti Squash, halved lengthwise and seeded
2 Tbs oil
1 onion, chopped
1 clove garlic, minced
1 1/2 c. tomatoes, chopped
3/4 c. crumbled feta cheese
3 Tbs black olives
2 Tbs basil, chopped (less if you're using dry)

Cook spaghetti squash in oven in tray/dish, cut side up at 350F for 30 min. Let cool a bit.
Saute onion and garlic in oil then add tomatoes til they get warm.
Grate spaghetti squash out with a fork into a medium bowl, add sauteed ingredients and feta, olives, and basil. Toss and serve warm.
Serves 6.