Crock-Pot Honey Lemon Chicken with Potatoes

Crock-Pot Honey Lemon Chicken with Potatoes

Ingredients:

6-8 bone-in, skin-on chicken thighs (or 4 chicken breasts, or 8-10 drumsticks)

Salt and black pepper

1½ pounds baby potatoes (or 1 ½ pounds russets, peeled and cut into 1½ inch cubes)

1 small onion, chopped (or 1 teaspoon onion powder)

2-3 cloves garlic, finely chopped or grated (or ½ teaspoon garlic powder)

4-5 sprigs fresh thyme, leaves picked and chopped (or ½ teaspoon dried thyme)

1 large lemon, thinly sliced

¼ cup honey

¼ cup chicken stock, broth, or water

 

Instructions:
Season chicken  on both sides with salt and pepper.  In a cold skillet, place chicken skin side down into pan and bring up to medium-high heat and brown on both sides. (If using any cut other than thighs, preheat the pan with oil in It and then add the chicken to hot pan to brown it.  Starting with a cold pan simply renders more fat from the thighs so it doesn’t wind up in the final product.)

Meanwhile, scatter potatoes, onion, garlic, thyme and lemon slices in the bowl of a crock pot.  Season with salt and pepper.  Lay the browned chicken over the potatoes and drizzle with honey.  Add stock, cover and cook, undisturbed, for 4 hours on HIGH or 6-8 hours on LOW. 

If you want to get fancy, you can garnish this dish with some strips of lemon zest, a handful of chopped parsley, a sprinkling of pine nuts and a drizzle of balsamic vinegar. 

(Adapted from a Rachael Ray recipe.)

- Angela Magill

Crock-pot Rolls

I haven't tried this yet (I'm planning to this weekend) - but this looks like an AMAZING way to make rolls.  If you've tried this before, please leave a note telling us how you liked them.

 

 

http://www.rhodesbread.com/blog/blog/slow-cooker-rolls

Caramel Popcorn (not-so-healthy…..but yummy!)

Several of you asked for the Caramel Popcorn recipe.  Here you go:

Caramel Popcorn

·         5 quarts of popped popcorn 

·         1 cup butter

·         2 cups brown sugar

·         1/2 cup Light Karo Syrup

·         1/2 tsp salt

·         1/2 tsp baking soda

·         1/2 tsp vanilla

Pop popcorn and take out any of the duds (so you don't break a tooth). Mix butter, sugar, syrup and salt and cook until boiling. Boil for 5 minutes. Pour over popcorn and stir to coat evenly. Place in an oven-proof pan and bake at 250 degrees for one hour - stirring every 15 minutes. After one hour pour popcorn out onto wax paper, tin foil or cookie sheets until cool. Break apart and enjoy!

(My notes: I used more than 5 quarts of popcorn. It didn't' seem like 5 quarts was enough. 5 qts of popcorn is = 20 cups and I probably use more like 22 cups?  I also doubled the recipe each time I made it and cooked the popcorn in my large roasting pan - it worked great.) 

 

 

Submitted by Joanna Ellis

Crock Pot Cream Cheese Chicken Chile

(This recipe was found on the website Rita's Recipes:  http://rita-may-recipes.blogspot.com/2011/11/crock-pot-cream-cheese-chicken-chile.html?m=1 and is DELICIOUS! )

2 chicken breasts, still frozen

1 can Rotel tomatoes
1 can corn kernels, do not drain
1 can black beans, drained and rinsed
1 pkg. Ranch dressing mix
1 T cumin
1 t chili powder
1 t onion powder
1 8-oz pkg. cream cheese
_________
Put the chicken in the crock pot. Top with the tomatoes, corn, the drained and rinsed beans, ranch dressing, cumin, onion and chili powders, stir to combine then top with the cream cheese. Cook on low for 6-8 hours, stirring one or twice to blend in the cheese. Shred the chicken into large pieces and serve over rice. Can also serve in tortillas or taco shells.

Serves 4

 

 

Submitted by Joanna Ellis: I used 3 chicken breasts when I made this.  I also used the fat-free cream cheese.  We ate it over rice, but it would also be great as a dip or in tortillas!

Peanut Butter Balls

Peanut Butter Balls

1 3/4 C quick oats
1/4 C honey
1/4 C water
2/3 C Adams Natural Peanut Butter (creamy or chunky)
Blend oats in blender until oats become like flour.
Mix all ingredients together in a bowl and then roll into small balls.
These taste best refrigerated!

Recipe submitted by: Danyal Richey
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Sent from my iPhone

Cauliflower Tots

If you need a way to get your family to eat more vegetables, give these a try. These kid-friendly cauliflower tots are so good, they won't realize they are eating cauliflower. They are great as a side dish and are easy to make. 

Last year I fell in love with zucchini tots, and since adapted the recipe using cauliflower instead during the colder months when zucchini isn't in season. I also had issues with them sticking to my mini muffin pan, and found making them on a non-stick baking sheet the perfect solution. My older daughter loves these, but my toddler still prefers to eat her vegetables raw (go figure!). I plan in trying these with broccoli next, will let you know how they turn out! Cauliflower Tots
Skinnytaste.com
Servings: 4 • Size: 8 tots • Old Points: 3 pts • Points+: 4 pts
Calories: 148 • Fat: 5 g • Protein: 10 g • Carb: 16 g • Fiber: 3 g • Sugar: 2 g 
Sodium: 397 mg (without salt) • Cholesterol: 47 mg

Ingredients:

• 2 cups cooked cauliflower florets, finely chopped *see note
• 1 large egg
• 1 large egg white
• 1/2 cup onion, minced
• 3 tbsp minced fresh parsley
• 1/2 cup reduced fat sharp cheddar cheese, grated
• 1/2 cup seasoned breadcrumbs
• salt and pepper to taste
• cooking spray

Directions:

*to cook the cauliflower florets, steam a little over 2 cups raw cauliflower florets in a little water covered for for 4 to 5 minutes or until tender but not mushy, then drain well and dry on paper towel, then using a knife finely chop and set 2 cups aside.

Preheat oven to 400°F.  Spray a nonstick cookie sheet with cooking spray.

In a medium bowl, combine all of the ingredients and season with salt and pepper to taste.

Spoon 1 tablespoon of mixture in your hands and roll into small ovals. Place on the cookie sheet and bake for 16-18 minutes, turning halfway through cooking until golden.

Makes about 32 - 34 tots

Submitted by: Annie Lawson 

Baked Zucchini Sticks

I guarantee even picky eaters will love these! Serve them as an appetizer or as a side dish. They are healthy and low in points and guiltlessly delicious! My daughter loves, loves, loves these. It's her favorite way to eat zucchini and her only complaint is that I don't make enough.

Baked Zucchini Sticks 
Gina's Weight Watcher Recipes
Servings: 3 • Size: 1 zucchini (sauce extra) • Old Points: 1.5 pts • Points+: 3 pts
Calories: 121.9 • Fat: 2.4 • Carbs: 21.0 g • Fiber: 6.0 • Protein: 6.7 g

Ingredients: 

• 3 medium zucchini sliced into 3" x 1/2" sticks
• 1 large egg white
• 1/3 cup seasoned whole wheat bread crumbs
• 2 tbsp grated Pecorino Romano cheese
• cooking spray
• 1/4 tsp garlic powder
  
• salt
• fresh pepper

Directions

In a small bowl, beat egg whites and season with salt and pepper. In a ziplock bag, place breadcrumbs, garlic powder and cheese and shake well. Spray cookie sheet with cooking spray and set aside.

Dip zucchini sticks into eggs then into bread crumb and cheese mixture, a few at a time and shake to coat. Place the breaded zucchini in a single layer and spray more cooking spray on top. Bake at 425° for about 20-25 minutes, or until golden brown. Serve with 1/2 cup marinara sauce for dipping.

Quick Marinara Sauce
Gina's Weight Watcher Recipes
Servings: 6 • Serving Size: 1/2 cup • Old Points: 1 pt • Points+: 1 pt
Calories: 51.5 • Fat: 0.8 • Carbs: 9.0 g • Fiber: 1.1 • Protein: 0.1 g   

• 1 tsp olive oil
• 2 cloves garlic, smashed
• 28 oz cans crushed tomatoes (I like Tuttorosso)
• 1 small bay leaf
  
• 1 tsp oregano
• 2 tbsp chopped fresh basil
• salt and fresh pepper to taste

Directions:

Preheat oven to 425°.

In a medium pot, heat olive oil over medium heat. Add garlic and saute until golden, being careful not to burn. Add crushed tomatoes, salt, pepper, oregano, basil and bay leaf. Stir and reduce heat to low. Cover and let simmer about 20 minutes.

Submitted By: Annie Lawson