Wednesday, March 4, 2015

Crockpot BBQ Applesauce Chicken

Tangy and sweet, these tender chicken breasts smothered in BBQ and applesauce are a delicious weeknight dinner option. 

Crockpot BBQ Applesauce Chicken

Ingredients

  • 4 chicken breasts
  • 1 C BBQ sauce {homemade basic or Cherry BBQ}
  • 1 C chunky applesauce
  • 1/2 tsp. chili powder
  • Salt and pepper, to taste
  • 1 T crumbled, cooked bacon

Directions

Begin by mixing together the 1 C BBQ sauce, and 1 C applesauce with the 1/2 tsp. chili powder. 

Arrange the chicken breasts in a lightly greased crockpot. 

Top with the apple BBQ mixture. 

Cover, and cook on low for 8-10 hours. 

Serve warm with rice or mashed potatoes, green veggies and for an extra special treat, top with crumbled bacon. 

Enjoy!

Sunday, March 1, 2015

Menu Plan – March 1

Our recipe highlight last week went to these delicious cheesecake-stuffed chocolate chip cookie bites.  I made them for life group and they were a hit.  Perfect for a little something sweet. 

We also enjoyed eating our favorite vegetarian lasagna all week long.  This freezes really well (unbaked), and we had it in our freezer from our prep work before our baby arrived.  Every time we make it, we remember just how much we love it. 

This week’s menu continues to draw heavily from our freezer meals.  I am sooooo thankful to have these, especially as Frog Prince heads back to work full time this week.  Wish me luck! 

Sunday
Breakfast Sandwiches {freezer}
Ham and Potato Casserole
Apple Pie and Ice Cream {freezer}
To do: Make baked oatmeal, make apple pie, make sweet potato puree, thaw beef and barley soup

Monday
Berry Baked Oatmeal
Crockpot Beef and Barley Soup, Whole Wheat Dinner Rolls {freezer}
To do: Prep veggies for the chili

Tuesday
Leftover Baked Oatmeal
Crockpot Sweet Potato Chili and Corn Bread
To do: Make corn bread, make muffins {freezer}, thaw pork chops

Wednesday
Orange Zest Cranberry Muffins {freezer}
Italian Pork Chops, Crockpot Baked Potatoes, Green Beans {freezer}
To do: Make granola

Thursday
Granola and dried cherries
Leftovers
To do: Make rice, prep veggies

Friday
Freezer Breakfast Burritos {new}
Chicken Cheddar and Rice Soup, Bread
To do: Decide on Sat dinner!

Saturday
Whole Wheat Buttermilk Waffles with Berry Sauce
TBD

Menu Plan Monday is hosted at Organizing Junkie - stop by for hundreds of menus

Find more great menus at OrgJunkie’s Menu Plan Monday!

Thursday, February 26, 2015

Cherry Chocolate Blondie

Chewy, tasty and delicious – a special treat for an after school snack, these cherry chocolate blondies are a hit! 

Cherry Chocolate Blondie – Adapted from Averie Cooks

Ingredients

  • 1/4 C butter, melted
  • 1/4 applesauce
  • 1 C brown sugar
  • 1 egg
  • 2 tsp. vanilla
  • 1 C white whole wheat flour
  • 1/4 tsp. salt
  • 1 C dried cherries (we LOVE these)
  • 1 C dark chocolate chips

Directions

In a large bowl, combine 1/4 C (half a stick) of butter, melted, with 1/4 C applesauce and 1 C brown sugar.  Stir to combine. 

Add in 1 egg, 2 tsp. vanilla, 1 C white whole wheat flour and 1/2 tsp. salt.  Stir well. 

Pour in 1 C dried cherries and 1 C dark chocolate chips. 

Pour/scoop the batter into a lightly greased 8x8 inch baking pan. 

Bake at 350 for 25-30 minutes until a toothpick inserted into the center of the blondie comes out clean. 

Enjoy!

Tuesday, February 24, 2015

Beef and Barley Soup

Honestly, we don’t eat a lot of red meat around here.  We’re not big fans, but occasionally, it does taste good, especially in a soup.  Paired with barley, this veggie-filled beef soup is perfect for a chilly winter day. 

Vegetable and Barley Soup – Adapted from Good Cheap Eats

Ingredients

  • 1/2 lb. stew beef, cubed into small bite-sized pieces
  • 1 1/2 C sliced carrots
  • 1/4 C diced celery
  • 1/4 C diced onion
  • 1/2 C barley (not quick cook)
  • 1/2 red bell pepper, diced
  • 1 can diced tomatoes
  • 1 can tomato sauce
  • 4 C chicken broth
  • 1 tsp. herbs de Provence seasoning
  • 1/2 C peas, frozen
  • salt and pepper, to taste

Directions

Begin by browning the beef on all sides in the bottom of your stockpot.  Add in carrots, celery and onion, sautéing for about 5 minutes. 

Add in the barley and bell pepper and sauté another 2-3 minutes until barley is slightly toasted. 

Pour in the diced tomatoes, chicken broth and tomato sauce.  Stir well. 

Stir in the herbs de Provence seasoning and salt and pepper.  Reduce the soup to a simmer and simmer, covered for 15-20 minutes.  Stir occasionally. 

Add in the frozen peas, and continue simmering for 10 minutes. 

Remove from the heat and serve warm. 

Enjoy!

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