Crockpot Chicken Salsa

I know that's not a very inticing name for this dinner but it's just what I've always called it and that's how I will always remember it! But if you are looking for like THE easiest dinner in the world, here you go. And it's SOOOOOOO good. Once again, 3 ingredients. Don't you love me for these beauties? Then of course the yummy toppings that go along with it. But here you go:

2 chicken breasts (thawed or frozen)

1 jar salsa

3/4 can of drained black beans

Just dump it all in a crockpot and cook on low for 6-8 hours. I always cook it on high for the first hour to get past the "dangerous" warm temp that could get salmonilla (spelling?) then turn it to low for the next 4-6 hours. And I always use all my past salsas that I've canned in the past and don't love, because the flavor always turns out awesome when crockpotted all day. Just serve this with a slotted spoon (to get rid of the juice) on top of home-made tortillas or "cook your-self" tortillas with melted cheese, sour cream, guacamole & cilantro. Soooo good!

Dill Dip

So this dip so amazing! I get people telling me that they don't even want to eat their vegetables raw unless they eat it with this dip! Thank you Megan Kenney for enriching my life with this recipe! I actually will put it on certain sandwiches too because it has sooo much flavor! Love it!!! 16 oz Sour cream
1 Cup Mayo
2 tsp dill weed
2 tsp bon apetite seasoning
2 tsp onion flakes

Just mix everything up and let it chill for at least an hour before you serve. Don't be afraid of the onion flakes, it doesn't make this dip taste like onions, promise!!!! You will love it!

Chocolate Zucchini Bread

We all know right now is the time to make LOTS of zucchini bread with all that zucchini coming out of our ears (garden). This is seriously sooooo yummy! And look how cute of on idea this is to give to a neighbor or friend! Once again this comes from Our Best Bites, I have their cook book that I look through daily and find something that I want to try or already established as a favorite! I did a handful of things differently to make this a tad healthier: I did half white flour and half wheat flour. And quite frankly for 2 loaves of bread, there isn't that much flour in there! Only Two! Awesome! Don't be afraid especially in something that has sooo much flavor and color to switch out the white flour for the wheat! I used coconut oil instead of canola oil. And I used half xylatol for the sugar.  And one tip, I think if you puree your zucchini rather than grate it, you need to cook it definitely on the longer side of the time suggested.  Also, squeeze the zucchini in a wod of paper towels to get out the extra liquid. But oooooh sooo goood! Oh, and don't forget to slather it in peanut butter after!!! :)

http://www.ourbestbites.com/2009/08/chocolate-zucchini-bread/

Chocolate Zucchini Bread {makes 2 loaves}

1 C Whole Wheat flour
1 C White Flour
2 t cinnamon
1/2 t salt
1 1/2 t baking soda
6 T unsweetened cocoa powder
1/2 C Coconut oil
3/4 C sugar
1/2 C brown sugar
3 eggs
2 t vanilla
1/2 C sour cream or plain greek yogurt
3 C grated zucchini - squeezed in a paper towel
3/4 C mini chocolate chips
optional: zest from one orange


Topping:
2 T brown sugar
2 T white sugar
1/2 t cinnamon

Preheat oven to 350 degrees. Butter and flour 2 loaf pans and set aside. I actually used one 8″ disposable pan to give away and a larger 9″ one for me and the batter divided perfectly. So you should get 2 very full 8″ pans or slightly less full 9″. Do one of each like I did!

Mix topping ingredients in a small bowl and set aside.

Place flour, cinnamon, baking soda, salt, and cocoa powder in a small bowl and whisk to combine. Set aside.

With a stand or hand mixer beat oil, white sugar, brown sugar, and eggs until combined and slightly fluffy, 1-2 minutes.
Add vanilla and sour cream and mix until combined. Gently stir in the grated zucchini

Take a spoonful of the flour mixture and stir in with the chocolate chips (that will help keep them evenly distributed.) If you only have regular chocolate chips, or a chocolate bar, just give it a chop so it’s the size of mini chocolate chips

Add the remaining flour mixture to the batter and stir just until combined. Add chocolate chips and stir to combine.

Divide the batter between the two pans. and sprinkle topping over each. Place pans on a cookie sheet for easy moving.

Bake in your preheated 350 degree oven for 50-60 minutes. I set my timer for 45 minutes and then keep an eye on it for the remainder. Ya never know how different ovens handle things.

When it’s done a toothpick or skewer should come out without goopy batter on it and the top will be gorgeous and cracked with sugar.

Let it cool on a rack for 5-10 minutes and then remove from pans.

Whole Wheat Buttermilk Pancakes

So I know I've posted quite a few junkfood desserts, but for the most part I try really hard to find recipes for our every day living that I can actually call healthy for us. And my kids LOVE breakfast! I grew up as a cereal kind of a gal every day except once on the weekends when my mom wasn't at work and she could cook us a pancake breakfast. My kids don't love cereal. Cord is actually the only one that will eat cereal so I'm sure I will post a lot of different ways we enjoy breakfast. And this one is nice because I always have leftover buttermilk from some random recipe that I don't know what to do with the rest of. Buttermilk pancakes of course!!! I've actually had this recipe twice in the past week and tried different ways to substitute the white flour out and they have turned out fabulous! Instead of half wheat flour, half white flour. I used one cup whole wheat flour and a half cup of Oat flour one day, and they next day I used a half cup of buckwheat flour. Both Awesome!!! So Enjoy! http://www.ourbestbites.com/2010/03/whole-wheat-buttermilk-pancakes/

Cowboy Dip

I first got introduced to this dip by Brittany while participating in a Diet Challenge, and ooohhh boy, did I ever cheat!!!! Not that the dip is fattening, but with all those chips, after chips, after chips. I seriously couldn't stop! I was completely addicted. Soooo simple. Sooooo goood! 1 can corn- drained (I like petite, sweet corn)
1 can black beans- drained and rinsed
1 small can black olives sliced
3 roma tomatoes - diced
2 small avocados - diced
1/2 bottle Italian dressing
Dump everything in a bowl and enjoy!!! I actually wouldn't put the avocados or the dressing in until ready to serve so it doesn't get soggy. You could put green peppers and onions in there too which is great, but I actually really loved it plain and simple! I felt like the peppers kind of took away from the simple delicious flavors of the other ingredients that don't have a strong taste! Regardless this is an EASY go to recipe to bring to a party!

Patch Brownies

These babies come from my SIL Jodi, and they are divine! They are soooo rich and sooo addicting. Just add this to the list of naughty foods you enjoy, because you will love them!!! Start with the sauce so it can slowly heat up while you are making the dough.
Sauce:

12 oz chocolate chips (I used semi-sweet this time and they turned out yummy)

1 can sweet & condensed milk

1/2 tsp salt

2 Tblsp. buter

Add everything to a medium sauce pan on low heat. Stir Often. When completely melted add your vanilla.

2 tsp. vanilla

Dough:
Cream:

1 Cup softenend butter

2 Cups Brown Sugar

Add in 2 beaten eggs

2 tsp vanilla

Combine:

2 1/2 Cup flour

1 tsp salt

1 tsp baking soda

3 cup quick oatmeal

Combine the dry ingredients and add to the wet mixture. Spread 2/3 of the mixture onto a greased 9x13 cake pan and save the remaining 1/3. Pour the chocolate sauce over the mixture then with the remaining 1/3 mixture you will take peices and flatten them with your hand and place them over the chocolate sauce in Patches.
Bake at 350 for 25 minutes

Creamy Cilantro Lime Ranch - Cafe Rio Dressing

So this is my 3rd version dressing that I finally fell in love with!! My other two were either too runny, too strong, something was missing. But this one turns out just right!!! Enjoy! 2 cloves garlic-minced
1/2 cup mayo
1/2 cup sour cream
8 oz buttermilk
1 Dry packet Ranch dressing
1/2 cup cilantro - chopped
1 jalepeno- chopped
1 lime
2 tomatillos-
Stick everything in your blender and give it a whirl. I think the original recipe called for 1 cup mayo but I think you can do it either way. You can even change up the peppers and use half a banana pepper like I did (see the picture). This turned out soooo yummy! And goes perfect with any salad, but especially Cafe Rio pork or Chicken Salad!

Cafe Rio - Pork

I've tried about 4 recipes of the so called "cafe rio pork" And this one is by far my favorite thanks to Ruth Ann Clark who submitted it in our ward recipe book last year. Some recipes call for Dr. Pepper, some coke. Some recipes call for Regular salsa, some green verde salsa. They all have a unique flavor and this one caught my attention the most!!! This was actually a two day step recipe that I turned into one day and it turned out just awesome, so that's the way I'm going to post it! I have also gone through 3 cilantro-lime ranch recipes and found my FAVORITE, that I will post next!

3 lbs pork - thawed

Add 1 tblsp olive oil to a skillet and brown the pork on both sides seasoned well with, salt, pepper, garlic salt and onion powder. That should only take like 2-3 min. on each side.

In your crock pot add the following ingredients:

1/2 can coke

1 Cup brown sugar

1/2 bottle green verde salsa

1/2 Cup ketchup.

Dump everything in your crockpot and stir until mixed well. Put your pork in and turn your crock pot on high and cook 5 hours, then turn to low and continue cooking 3 hours. The last hour before you eat, shred your pork with two forks. Top with the essentials: Homemade flour tortillas, green chilli rice, black beans, lettuce, avacado, cilantro, pico, tortilla chips, sour cream. Sooooo good!

Banana, Almond Butter- Pancakes (Paleo)

So there is only going to be a select few out there that will appreciate this recipe, but ALL of you should try it if your looking to eat pancakes with your family guilt free, low carb, full taste! Yes, they taste like bananas, but banana pancakes:) And they are soooo good, especially if you throw some peanut butter and syrup on top! I have another paleo pancake recipe I will eventually post to that consist of pumpkin, cinnamon & nutmeg. Also very yummy! Enjoy!

1 Banana, mashed

1 egg- beaten

1 heaping tblsp Almond Butter

Yep that's it, 3 ingredients. Just put them in a bowl and mash together with a fork until you get a batter like consistency. Spray your grill/skillet and cook them at a lower heat like 325 or Med. You need to cook them a little slower because they are a bit gooshier. If you want to add a little flour to it, I added 1 tbslp of oat flour and they held together really nicely and added a little more substance, but totally not necessary!

No-Bake Cookies

Cookies twice in a row?? I know, crazy! But guess what, they have Peanut Butter in them so I know you will just love them, like I do! This recipe goes way back to when my Mom made them for me! I absolutely LOVE them! And I have a few freinds and family tell me from time to time that they crave these babies! Sooooo good! I just don't love the no-bake cookies without peanut butter, the consistency is off, and definitley the flavor is off! So please, Enjoy!

4 Cups Sugar

1/4 Cup butter
1/4 Cup cocoa
1 Cup Milk

Bring these first four ingredients to a boil for 1 full minute in a medium to large sauce pan (Seriously my last batch overflowed during the boil and got all over my stove top, so maybe go large). After the boil, take pan off the heat and add the following ingredients in this order:

1/2 tsp salt
1 tsp vanilla
1 1/2 Cup Peanut Butter (mix in until smooth
4 Cups Oatmeal - Regular not quick

Stir and let cool until it's thick enough (but still warm) to drop spoonfuls onto wax paper. I like to refrigerate mine (they keep longer) but some people like them room temp.