Quick & Easy Crock Pot Shredded BBQ Chicken Sandwich

I made this by chance because I didn't know what I wanted, I just knew I wanted chicken & barbecue.

2 lb. boneless, skinless chicken breasts
1 bottle barbecue sauce (whichever is your favorite)
1 sweet onion, sliced

Put all in a crock pot & set low for 8 hours. Once done, shred chicken breasts. Add onto whole wheat hamburger buns (& if you like, top with some yummy coleslaw). Enjoy!!

Crock Pot Beef & Barley Soup

I made this last night & it turned out awesome!!! My husband ate it for breakfast this morning & I had it for lunch & my aunt had it for breakfast, lunch & dinner.

Ingredients

2 lb. stew beef
2 carrots, peeled & sliced
1 celery, diced
2 C. frozen mixed vegetables
1 (14 oz.) can stewed tomatoes, with juices
3/4 tsp. basil
2 tsp. salt
1 Tbls. dried parsley flakes
5 C. water
24-26 oz. beef stock
1 c. quick barley

Directions

1. Brown stew beef, set aside.
2. In crock pot, add carrots, celery & mixed veggies. Add stew beef.
3. In a bowl, mix stewed tomatoes, basil, salt, & parsley flakes and pour over veggies & beef in crock pot.
4. Add water & beef stock- DO NOT STIR!!!
5. Set on low for 10-12 hours. 1 hour before done, add quick barley & stir. Hour later, serve & enjoy with a salad & a nice crusty bread!!!

Italian Wedding Soup

I found this recipe on one of my favorite recipe websites, and it turned out real well. It is a great soup & even better leftover soup for lunch at the office the next day.

Ingredients

1/2 lb lean ground beef
1 egg, slightly beaten
2 tablespoons breadcrumbs
1 tablespoon parmesan cheese
1/2 teaspoon dried basil
1/2 teaspoon onion powder
5 3/4 cups chicken broth
2 cups chopped escarole or chopped spinach
1/2 cup orzo pasta, uncooked
1/3 cup finely chopped carrot
grated parmesan cheese

Directions

1. In medium bowl combine, meat, egg,bread crumbs, parmesan cheese, basil& onion powder; shape into 3/4" balls.
2. In large sauce pan, heat broth to boiling; stir in spinach, orzo, carrot& meatballs.
3. Return to boil;reduce heat to medium.
4. Cook at slow boil for 10 minutes or until orzo is tender.
5. Stir frequently to avoid sticking.
6. Serve with additional Parmesan cheese sprinkled on top.

Yogurt Parfait

There is a local coffee shop that I love to go to and get their yogurt parfait, but since I am saving up for my "Girls Only" NYC trip in May, I decided to make these at home. They've turned out real well, and I like to make them ahead of time in single serving containers with snack size Ziploc bags of the toppings. That way, when I am in a rush in the morning, I just grab them and go! Delicious!!!

Ingredients

1 1/2 C. vanilla yogurt (or any type of yogurt that you might like)
1/2 C. granola cereal
1/2 C. sliced fresh strawberries (or whatever type of fruit that you like)
1/2 C. fresh blueberries (or whatever type of fruit that you like)

Directions

In a glass mug, make one layer yogurt, granola & fruit, then a second layer of yogurt, granola & fruit.

Grab a spoon & enjoy!!!

Quick & Super Easy Crock Pot Oatmeal

This is a great way to wake up to the smell of mom's kitchen in the morning. It is super easy, and you can add your own toppings, just the way to like it!!

Ingredients

2 cups old fashioned oats (I get this in bulk, sometimes from Sam's Club, if you used the quick cooking ones, it turns out too creamy)
6 cups water, I think you need more than usual because of the long cooking time
cinnamon (optional)
dried fruits (optional)
spices (optional)

Directions

1. Put the oats and the water, along with anything else you want to add to the mix in the crock pot, turn on to low, and go to bed thinking about what a great breakfast you're going to have!
2. I scoop it out of the crock pot and eat it with maple syrup, or blueberry syrup, or pourable fruit, and soy milk--yum! My husband likes to use chocolate chips, I like sugar & milk.
3. I store in Tupperware containers 1 serving leftovers. To reheat leftovers, I usually add a little water, and stir it a couple of times while microwaving until it's hot.
4. You can add other flavorings as you like, such as dried fruits, other sweet spices, diced apples, etc.
5. I usually put raisins on after it's cooked because I like them chewy. I've been meaning to try dried cranberries.

Salmon Patties

This is a household favorite. My husband & kids gobble it up!

Ingredients

FOR THE PATTIES

16 ounces of leftover salmon or canned salmon
2 cups loosely packed soft breadcrumbs
1/3 cup finely chopped green onion or chives or shallot
1/4 cup milk
2 eggs, beaten
2 tablespoons finely chopped parsley or 2 teaspoon dried parsley
2 tablespoons lemon juice
1/8 teaspoon finely ground black pepper
1/4 teaspoon dill weed
3/4 cup cracker crumb (I use Ritz crackers)
4 tablespoons butter or margarine

FOR THE DILL SAUCE

1/4 cup mayonnaise
1/4 cup sour cream or plain yogurt
1/2 teaspoon dill weed
1 1/2 teaspoons lemon juice

Directions

1. Make the dill sauce first by combining the mayonnaise, sour cream, dill weed and lemon juice in a small bowl, refrigerate until ready to serve.
2. In a large bowl flake the salmon into fine flakes, combine with soft bread crumbs, onion of choice, milk, eggs, parsley, lemon juice, pepper, and dill weed.
3. Shape into 8 patties about 3/4-inch thick (I use a hamburger patty mold).
4. Dip patties into cracker crumbs to coat.
5. Melt butter or margarine in a large skillet.
6. Pan fry patties until golden brown on both sides.
7. Serve with Dill Sauce.
8. OPTIONAL: Serve with lemon wedges to squeeze over patties.

Oven Crisp Chicken Wings

I make these when we have parties. I love chicken wings, but I don't like fried, so this is a great alternative.

Ingredients

1/3 cup flour
1 tablespoon paprika
2 teaspoons garlic salt
1 teaspoon black pepper
1/4-1/2 teaspoon cayenne pepper
3 tablespoons butter
3 lbs chicken wings, tips removed

Directions

1. Cut wings at joints.
2. Preheat oven to 425 degrees.
3. Be sure wings are thawed and dry them well with paper towels.
4. Combine flour, paprika, garlic salt, black pepper and cayenne pepper in a plastic bag.
5. Shake to mix ingredients and add wings.
6. Line a large baking sheet with Release foil and melt the butter on it. ( Makes for easy clean up.).
7. Add wings to pan and turn to coat.
8. Bake for 30 minutes.
9. Turn wings over and bake for 15 more minutes or until crispy and done.

Marinated Flank Steak

This is one of my favorites, especially with the leftovers, I will slice it and add it to salads or make a sandwich.

Marinade
1/4 cup honey
1/2 cup reduced sodium soy sauce
1/4 cup olive oil
1/4 cup teriyaki sauce or teriyaki marinade (I use oyster sauce instead)
4 cloves garlic, minced
1 teaspoon gingerroot, minced

Steak
1 lb flank steak

Directions

1. Combine all marinade ingredients in large ziploc bag.
2. Score steak by making shallow diagonal cuts across steak.
3. Add steak to bag, seal bag.
4. Refrigerate at least 2 hours (up to 24 hours).
5. When ready to cook, remove steak from bag.
6. You can either grill or broil it.
7. 12 to 14 minutes or to desired doneness (160 degrees F for medium doneness).
8. If you want to serve the marinade as a sauce, bring it to a boil in a small saucepan, reduce heat.
9. Simmer 5 minutes.

Strawberry Smoothie

I love this recipe, especially when I am having one of my sweet tooth cravings. It really curbs that feeling!

1 1/2 C. milk
1 C. strawberries, fresh or frozen
2 Tbls. sugar
1 tsp. lemon juice
1 C. crushed ice

Put all ingredients in a blender & process until smooth. Enjoy!

Garlic Chicken

This is a recipe that I have learned from my mom, who had a restaurant for 20+ years. With being Vietnamese, cooking is a lot more healthy style of cooking- more veggies, little oil.

2 boneless, skinless chicken breast, cut into 1-in. cubes
3 Tbls. soy sauce
2 Tbls. dry sherry
1 Tbls. cornstarch
1/2 C. cold water
nonstick cooking spray
3 large carrots, bias sliced
5 cloves of garlic, minced
2 C. snow peas
3 green onions
1 Tbls. olive oil

• In a small bowl, combine sherry, soy sauce, cornstarch and water; set aside
• Spray skillet or wok w/ nonstick spray
• Set heat on high and add carrots and garlic. Stir fry for 3 minutes. Add peas and onions. Stir fry 2 minutes until vegetables are crisp tender. Remove from skillet.
• Add oil to pan and add 1/2 the chicken; stir fry 2 minutes; remove from pan.
• Stir fry remaining chicken about 3 minutes; return all chicken to skillet.
• Push chicken from center of wok; stir in cornstarch mixture.
• Cook until mixture is thickened and bubbly; stir fry 1 minute.
• Stir in vegetables, cover and cook another minute.
• Serve over rice.

Honey Grilled Salmon

I came across this over the internet and tried it. It was awesome!!

3/4 C. honey
1/3 C. soy sauce
1/4 C. dark brown sugar, packed
1/4 C. pineapple juice
1 lemon, juice of (about 2 Tbls.)
2 Tbls. white distilled vinegar
2 tsp. olive oil
1 tsp. ground black pepper
1/2 tsp. cayenne pepper
1/2 tsp. paprika
1/4 tsp. garlic powder
4 (8 oz.) salmon fillets (without skin)

• Make the sauce by combining all ingredients in a medium saucepan over medium/low heat.
• Stir occasionally until sauce begins to boil, then simmer uncovered for 15 minutes or until syrupy.
• Watch the sauce closely to be sure it doesn't bubble over.
• Preheat barbecue grill to medium heat.
• Rub each salmon fillet with olive oil, then add light sprinkling of salt and pepper.
• Grill the salmon for 4 to 7 minutes per side or until done.
• Serve salmon with a small cup of honey pepper sauce on the side.

Arroz Con Pollo

This is a real good chicken & rice that has a lot of flavor and very filling. I add peas & sliced carrots sometimes as well! If not, I add a green salad.

1 lb. boneless skinless chicken, cut into 1/2 inch strips
3 Tbls. olive oil
1/2 lb button mushroom, quartered
1 medium onion, diced
2 garlic cloves, minced
2 C. salsa (I like to use medium & sometimes hot)
1 C. shredded Monterrey jack cheese
2 C. chicken stock
2 C. cooked rice
salt and pepper (to your taste)
cilantro, chopped
1 tsp. cumin
1/4 tsp. ground cayenne pepper

• Season chicken with salt, pepper, cumin and cayenne, set aside.
• In a large skillet, heat oil over medium heat then add mushrooms, onion and garlic. let cook until onions are translucent.
• Add chicken to skillet until chicken is brown on all sides.
• Add salsa and rice, stir frequently.
• Add chicken stock a little bit at time (it is similar to making risotto, so you might not use all of the chicken stock.)
• When chicken is cooked through and the rice is creamy, turn off heat and stir in cheese.
• Top with cilantro and enjoy!

Homemade Tacos

This is an easy recipe that I like to make. I always have leftovers and the next day I use the leftovers and make a taco salad.


1 lb. ground beef
1 pkg. taco seasoning
1- 14 oz. can refried beans
shredded cheese
shredded lettuce
1 tomato, diced
taco shells or tortillas

• In a large skillet, spray with Pam and cook ground beef until brown, drained.
• Add ground beef back to skillet and add taco seasoning with 3/4 c. water (follow directions on taco seasoning package). Mix well.
• Add refried beans (I typically will add 1/2 can, but there are times that I will add a full can) & mix well.
• Serve w/ lettuce, tomatoes & cheese in shells

Chicken Noodle Soup

This is a hearty soup that I love. I make it for the kids when they are sick, and I make it when I want something hearty & warm.

2 Tbls. extra-virgin olive oil
2 medium carrots, peeled and chopped
1 medium onion, chopped
2 celery rib, chopped
2 fresh bay leaves or dried bay leaves
salt and pepper
6 C. chicken stock
1 lb. chicken breast, diced
1/2 lb. wide egg noodles
1/4 C. fresh parsley, chopped

• Place a large pot over moderate heat and add extra-virgin olive oil. Work close to the stove and add vegetables to the pot as you chop, in the order they are listed.
• Add bay leaves and season vegetables with salt and pepper, to taste. Add stock to the pot and raise flame to bring liquid to a boil.
• Add diced chicken, return soup to a boil, and reduce heat back to moderate. Cook chicken 2 minutes and add noodles.
• Cook soup an additional 6 minutes or until noodles are tender and remove soup from the heat. Stir in parsley, remove bay leaves and serve.
• This is a thick soup. If you want more broth, add 2 C. of water.

Time/Weight Watchers

4 boneless skinless chicken breast halves
1 medium onion, chopped
1 (14 oz.) can diced Italian tomatoes, undrained
2 c. chicken broth
1 tsp. dried basil
garlic powder or freshly minced garlic, to taste
1/4 tsp. black pepper
8 oz. uncooked spaghetti, broken into 2-in. pieces
1/4 c. grated Parmesan cheese

• In a large skillet, spray with Pam and cook chicken and onion until onion is tender. Remove chicken from skillet and keep warm.
• Add tomatoes, chicken broth, basil, garlic & pepper to skillet. Bring to a boil & add broken spaghetti noodles; stir together.
• Reduce heat; cover and simmer for 15 to 20 minutes, stirring occasionally.
• Return chicken to pan; cook until juices run clear and spaghetti is tender.
• Sprinkle with Parmesan cheese and serve.