Recipes

Breakfast Appetizers Salad Soup Sides Dinner Dessert

Barbara Beck 7/2/21 Barbara Beck 7/2/21

Slow Cooker Apple Butter

Prep Time
15 min

Cooking Time
5 minutes

Yields
2 heaping cups

Ingredients

3 pounds crisp sweet apples; such as Fuji, Gala, Honeycrisp, or Pink Lady (about 7 medium apples)
3 tablespoons pure maple syrup
11/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 teaspoon pure vanilla extract
Tiny pinch kosher salt

Directions

Peel and core the apples and cut them into a rough 3/4 to 1 inch dice.
Place the apples in the bottom of a 5-quart or larger slow cooker.
Top with maple syrup, cinnamon, nutmeg, and allspice. Stir to combine.
Cover and cook on high for 3 to 4 hours, or on low for 8 to 10 hours,stirring once halfway through, until the apples are very tender and brown.
With an immersion blender, puree the apples until the apple butter reaches your desired consistency (I like mine fairly smooth). If you do not have an immersion blender, transfer the apples to a blender or food processor in batches and blend until smooth, then return to the slow cooker.
Turn the slow cooker to high and let the apple butter continue to cook,uncovered, for 2 additional hours or until thickened, stirring occasionally. Stir in the vanilla extract and salt.
Taste and add additional maple syrup as desired. Spoon into jars or another airtight container. Enjoy on toast, on waffles, mixed with yogurt, drizzled over ice cream, on a grilled cheese (YUM), on cornbread, or served with pork.

Notes

TO STORE: This apple butter will taste even better the next day once it has rested in the refrigerator and the flavors are blended. Store leftover apple butter in an airtight container in the refrigerator for up to 2 weeks or freeze for several months. Let thaw overnight in the refrigerator.

The amount of maple syrup you need will vary based on the sweetness of your apples and personal preference. Taste and adjust as needed. If you prefer to make a no-sugar apple butter, you can simply omit it.

Servings: 2 tablespoons

Calories: 54 kcal

Carbohydrates: 15g

Fiber: 3g

Sugar: 12g

Credit

Erin Clark - Well Plated

Barbara Beck 7/1/21 Barbara Beck 7/1/21

Chicken & Broccoli Stir Fry

Prep Time
10 mins

Prep Notes
This recipe for chicken and broccoli stir fry is a classic dish of chicken sauteed with fresh broccoli florets and coated in a savory sauce. You can have a healthy and easy dinner on the table in less than 30 minutes!

Cooking Time
20 minutes

Yields
4 servings

Ingredients

1 pound boneless skinless chicken breast cut into 1 inch pieces
1 tablespoon + 1 teaspoon vegetable oil
2 cups small broccoli florets
1 cup sliced mushrooms if you don't like mushrooms you can add more broccoli instead
2 teaspoons minced fresh ginger
1 teaspoon minced garlic
1/4 cup oyster sauce
1/4 cup low sodium chicken broth or water
1 teaspoon sugar
2 teaspoons toasted sesame oil
1 teaspoon soy sauce
1 teaspoon cornstarch
Salt and pepper to taste

Directions

Heat 1 teaspoon of oil in a large frying pan over medium heat. Add the broccoli and mushrooms and cook for approximately 4 minutes or until vegetables are tender.
Add the ginger and garlic to the pan and cook for 30 seconds more.
Remove the vegetables from the pan; place them on a plate and cover.
Wipe the pan clean with a paper towel and turn the heat to high. Add the remaining tablespoon of oil.
Season the chicken pieces with salt and pepper and add them to the pan in a single layer - you may need to do this step in batches. Cook for 3-4 minutes on each side until golden brown and cooked through.
Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.
In a bowl whisk together the oyster sauce, chicken broth, sugar, sesame oil and soy sauce. In a small bowl mix the cornstarch with a tablespoon of cold water.
Pour the oyster sauce mixture over the chicken and vegetables; cook for 30 seconds. Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.
Serve immediately, with rice if desired.

Notes

Barbara Beck 7/1/21 Barbara Beck 7/1/21

Cherry Tomato Avocado Salad

Prep Time
10 mins

Ingredients

Salad:
- 4 cups avocados, medium diced
- 2 cups of grape or cherry tomatoes - halved
- 2 cups cucumbers, peeled and diced
- 1 cup red onion, small diced
- ¼ cup of chopped fresh cilantro
Dressing:
- ¼ cup balsamic vinegar
- Salt & pepper
- A splash of olive oil

Directions

Chop everything up and put in a good size bowl. Mix with the dressing and enjoy!

Barbara Beck 7/1/21 Barbara Beck 7/1/21

Barb’s Favorite Dressing

Prep Time
10 mins

Ingredients

1/4 c Apple cider vinegar
Juice of 1 lemon
3/4 c Olive oil - extra light
Cracked pepper
1 minced shallot
1 tsp Dijon mustard
1/4 c Honey

Directions

Mix all together in an airtight container.

Barbara Beck 7/1/21 Barbara Beck 7/1/21

Asian Chicken Lettuce Wraps

Prep Time
10 mins

Cooking Time
20 minutes

Yields
6 servings

Ingredients

1 lb ground chicken
1 TBS peanut oil
½ onion minced
1 cup red or green pepper diced
1 8 oz can water chestnuts drained and minced

For the Sauce:

3 TBS soy sauce
3 TBS hoisin sauce
1 TBS sesame oil
1 TBS rice vinegar
1 TBS peanut butter
1 TBS honey
2 tsp sweet chili sauce (Trader Joe’s!)
½ tsp garlic powder
¼ tsp powdered ginger

To serve

¼ cup peanuts crushed.
Lettuce –Butter or Bib works best but you can use Romane

Directions

Whisk sauce ingredients together until well combined. If you use a firmer peanut butter you may need to microwave the mixture for 30-60 seconds in order to melt it and ensure everything is well-mixed.
Heat 2 TBS peanut oil in a frying pan. Once hot, add ground chicken.
Cook until some pieces are starting to brown. Add onion and cook for 5 minutes or until the onion is becoming translucent.
Add the peppers and water chestnuts and cook about 5 minutes or until peppers are becoming soft.
Add sauce and simmer on low heat until the chicken and veggies are evenly coated and everything is heated through.
Serve in lettuce leaves, on top of your favorite Asian salad, or over noodles or rice!

Notes

Serving: 1 lettuce wrap

Credit

Joy Food Sunshine

Barbara Beck 7/1/21 Barbara Beck 7/1/21

Baked Sheet Pan Lemon Chicken

Prep Time
15 mins

Cooking Time
35 minutes

Yields
4 servings

Ingredients

1 pound baby red potatoes cut into 1-inch pieces
3 tablespoons olive oil divided
2 tablespoons chopped fresh rosemary divided
1 teaspoon kosher salt divided
1/2 teaspoon black pepper divided
2 pounds thin asparagus tough ends trimmed and discarded, cut into 2-inch pieces (about 2 bunches)
11/2 pounds boneless skinless chicken breasts or thighs, cut into 1-inch pieces
1 teaspoon garlic powder
1 large lemon juice and zest (you should have about 1/4 cup lemon juice total)
Salt and freshly ground black pepper

Directions

Place a rack in the center of your oven, then preheat the oven to 400 degrees F. Generously coat a large, rimmed baking sheet with nonstick spray. Place the potatoes in the center and top with 1 tablespoon olive oil, 1 tablespoon rosemary, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss to coat, then spread into an even layer. Place in the oven and roast for 20 minutes.
Meanwhile, place the asparagus, chicken, and garlic powder in a large bowl.Drizzle with the lemon juice and add the lemon zest, remaining 2 tablespoons olive oil, 1 tablespoon rosemary, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss to coat, then transfer to the baking pan with the potatoes. With a spatula, loosely toss the ingredients so that they are evenly combined and spread into an evenlayer. Overlap the chicken as little as possible.
Return the pan to the oven and bake an additional 15 to 20 minutes,until the chicken is cooked through, stirring once or twice throughout. The asparagus may release some liquid, which you can carefully pour off the pan, or use a slotted spoon or spatula to serve so that you do not get this liquid on your plate. Enjoy hot.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days.

SERVING: 1 (of4) CALORIES: 389kcal CARBOHYDRATES: 30g PROTEIN: 43g FAT: 10g SATURATED FAT: 2g CHOLESTEROL: 83mg SODIUM: 450mg FIBER: 7g SUGAR: 5g

Credit

Well Plated
https://www.wellplated.com/baked-lemon-chicken/

Barbara Beck 7/1/21 Barbara Beck 7/1/21

Protein Pancakes

Prep Time
1 min

Cooking Time
10 minutes

Yields
9 pancakes

Ingredients

1 c Egg Beaters
3/4 c Dry oatmeal – grinded in blender first
1 c Low fat or no-fat cottage cheese
1 tsp. cinnamon & a dash of nutmeg
1 tsp. vanilla

Directions

Put all in blender and blend until smooth.
Heat a grease pan to medium heat and pour approximately ¼ cup of batter when preheated.
Flip when pancakes start to bubble.

Notes

Feel free to swap out the cinnamon and nutmeg for lemon zest and juice of a lemon, orange or any other flavor!

Serve with warmed fruit – like blueberries, pears, peaches, or apples cooked on stove and slightly mashed. You can also put fruit in blender for a few seconds or make my Slow Cooker Apple Butter.

Serving size: 3 pancakes

WW points: 1
181 calories
21.2 g protein
2.8 g fiber
20 g carbs
2.7 g fat

Credit

The Biggest Loser