Wednesday, June 18, 2014

What's Cookin Wednesday - Sausage & Veggies

This one comes from one of the Best crock-pot blogs: A Year of Slow Cooking

6 smoked chicken sausage links
4 cups random vegetables (carrots, mushrooms, broccoli, bell pepper all work well) 2 cups or so of cubed potatoes 2 cups chicken broth 1/3 to 1/2 cup white wine if you have it on hand --- if not, feel free to omit completely 1 large handful of baby spinach (to add at the very end)

The Directions:

--cut all veggies into 2-inch chunks
--layer into crockpot, most to least dense
--add sliced sausage
--add broth and wine
--cover and cook on low for 8 hours or high for 4.
--right before serving, add a handful of fresh spinach and cover for 10 minutes to wilt leaves
I didn't change a thing! (well, except I missed the part where I load the veggies most to least I might have mixed a bit when I put the potatoes in last...oops!
This was so easy and so delicious!  So good that I forgot to take a photo!  Next time I might use kielbasa as I seem to always have that on hand.  But this is a great way to get some great veggies in and it's not a soup (yippee!!)  Try it - you'll like it. ;-)

Wednesday, June 11, 2014

What's Cookin' Wednesday - Oven Roasted Beer Chicken

Another from one of my favorite web-sites!


  • 2 lbs skinless, boneless chicken breasts, cut into 6 pieces
  • 1 12oz can or bottle of beer
  • 4 tbsp light butter, melted
  • 4 cloves garlic, minced
  • 1 tsp onion powder
  • 1 tsp cumin
  • 1 tsp paprika
  • Juice from one lime
  • 1/4 cup fresh cilantro, chopped (skipped)
  • Salt and pepper to taste


  1. Preheat oven to 400 degrees, and spray a 9” x 13” baking dish with non-fat cooking spray.
  2. Season chicken generously with salt and pepper, and lay in baking dish.
  3. In a small bowl, combine the beer, and remaining ingredients. Mix well and pour over chicken.
  4. Cover with foil and roast in oven for about 20-30 minutes, or until chicken is just cooked through. Remove foil, and roast for another 10 minutes.
Preparation time: 10 minute(s)
Cooking time: 35 minute(s)
Number of servings (yield): 6
Calories: 215
Fat: 5g
Protein: 26g
Entire recipe makes 6 servings
Serving size is 1 piece of chicken

PER SERVING: 215 calories; 5g fat; 2.5g carbohydrates; 26g protein; 0g fiber

Yummy!  I didn't have all of the spices it called for, but this was still favorable and moist.

Wednesday, June 4, 2014

What's Cooking Wednesday - Kale, Strawberry and Avocado Salad

This one comes from one of my favorite sites:


  • 5 cups kale, chopped
  • 1/2 cup strawberries, sliced
  • 1/2 an avocado, chopped
  • 2 tbsp olive oil
  • 1 tbsp honey
  • Juice from 1 lemon
  • Salt & pepper to taste


  1. In a large bowl, toss together kale, strawberries and avocado.
  2. In a small bowl, whisk together the olive oil, lemon juice, honey, and salt & pepper.
  3. Drizzle dressing over salad and toss to coat.
Preparation time: 10 minute(s)
Number of servings (yield): 4
(Including the almonds which I eliminated) Calories: 192 - Fat: 14g - Protein: 5g
Serving size is about 1 1/3 cups

This was a hit!  So much so that I ate it for dinner, then ate it for lunch,  then made more for dinner and ate it again for lunch!  Yummy summer salad!