Tuesday, September 19, 2006

BBQ Chicken in a Pot (WW recipe)

This is fab-U-lous!

Toss all these ingredients into a crock pot:

6 - 6oz chicken breast, skinless and boneless
1 1/2 c. slice onion
1/2 of a lemon, sliced
1 - 18oz BBQ sauce of your choice (Trader Joe's natural BBQ sauce is excellent in this recipe!)
1 c. diet soda (or sometimes i just throw in a whole can.)

Cook all day on low till done.
You can remove some of the juices to a pan on the stovetop and reduce liquid to make gravy.

6 servings = 4 pts each (~200 calories each)

Note: i've tried frozen chicken in this recipe to save a little money, but for some reason it just doesn't come out as tasty--it's really dry. Goes to prove that no amount of carbonation can fix frozen meat! :o) When it's made with fresh chicken, you'll want to keep a good eye on it after about 4 - 5 hours, because the chicken gets so tender that you will have a hard time picking it out of the crock pot without it falling apart. :o) When life hands you shredded chicken in a pot, just make BBQ Chicken tacos!! :o)
Bumbleberry Pie is a charming name for a pie with mixed fruit and berries in it.
This is a recipe we recieved from our CSA last wk. Pretty tasty! We had these ingredients in our boxes this wk, but Farmer Judy said that she made one with blueberries and cut up plums. Some recipes use strawberries or gooseberries. The actual ingredients and proportions aren't very important, it's that you use 5 cups total of assorted fruits and berries. Farmer Judy also recommends the fruit portion of this recipe to be used in a cobbler recipe!

2-9" unbaked pie crusts

1 1/3 c. sugar

1/2 c. flour

2 c. thinly sliced apples

1 c. blackberries

1 c. rhubarb, cut in 1' pieces

1 c. raspberries

Preheat oven 350 degrees.

Stir flour and sugar together in large bowl. Add fruit, toss together, turn into the pie shell. Cover with pastry top, trim, seal edges. Cut vents in top. Bake for approx. 45 minutes, until browned and the apples are cooked--bottom line: watch to see that the juices are boiling so that the filling thickens.)

Note: i found that i had to cook it for almost an 1 and half before the juices started flowing and the pastry browned. Just keep a good eye on it!!

Monday, September 18, 2006

Beet Greens and Honey Walnuts!!

Yuuuuummy! However, i have to warn you that if you make these too many times, the family may revolt! :o)

2T evoo
1T chopped garlic
1 tsp NaCl
1T whole butter
1 bunch fresh beet greens, washed, stems removed, chopped
1/2 tsp red pepper flakes
1 c. whole, shelled walnuts
2 tablespoons honey

Heat oil in pan & add beet greens. Stir-fry greens over high heat & garlic, salt & pepper. Lower heat & let simmer in own juices for 5 minutes before pouring into a serving dish. Heat butter in saucepan over medium 1 minute before adding walnuts. Shake nuts in butter, add honey and coat before pouring over beet greens.

I don't use the red pepper flakes (if you don't like the sweetish side of bland tasting food tho, i'd leave it in.) I also haven't bothered with chopping the greens...it all wilts either way! :o)

I serve this over brown rice. It can be eaten on it's own or served over a different grain (quinoa, couscous, etc.)

The portion of the recipe for honeying the walnuts can also be used when making a salad and you'd like some "candied nuts" in it--any nuts can be used this way. And to mix it up you can add some cinnamon to them too. :o)