Slow Cooker Maple Glazed Meatballs

There is something so comforting about meatballs.  The sauce these are cooked in adds so much sweet flavor to them that a little goes a long way.  My family loves these served over rice.  It's such an easy meal to put together (as long as you plan a head of time to allow cooking). And to make it even easier, try the Ready Rice that cooks in the microwave for 90 seconds.  These orange bags have become a staple in our house. 

Recipe used from CrockPot Best Loved Slow Cooker Recipes  

Slow Cooker Maple Glazed Meatballs

Ingredients:

1 1/2 cups ketchup

1 cup maple-flavored syrup

1/3 cup reduced sodium soy sauce

1 Tablespoon quick-cooking tapioca

1 1/2 teaspoon ground allspice

1 teaspoon dry mustard

32 oz frozen fully cooked meatballs

1 20oz can pineapple chunks in juice, drained

Directions:

Combine ketchup, syrup, soy sauce, tapioca, allspice and mustard in crock-pot. 

Carefully stir in meatballs and pineapple into ketchup mixture

Cover and cook on LOW for 5 hours or until meatballs are heated through.  Stir before serving. 

*Serve over rice on on cocktail picks to be served as appetizers

Grilled Teriyaki Chicken with Pineapple

I used to grill my chicken by simply sprinkling it with some good 'ol Johnny's Seasoning Salt.  It's good and everything, but recently, I've really tried to add some variety of flavors to my chicken.  This marinade was pretty simple to make and it tasted great!  

*Recipe came from Mel's Kitchen Cafe

Grilled Teriyaki Chicken with Pineapple

Ingredients:

6 boneless chicken breasts

6 oz pineapple juice

1/2 c soy sauce

1 Tablespoon molasses

2 Tablespoons brown sugar

1/4 canola or olive oil

3 Tablespoons cider vinegar

1 teaspoon garlic powder

Pineapple rings for grilling

Directions

In a small bowl, combine the pineapple juice, soy sauce, molasses, brown sugar, oil, vinegar and garlic powder.  Whisk to combine.  Place the chicken in a large ziplock bag and pour the marinade over the chicken.  Seal and let marinate for 6-8 hours.  

Grill chicken over medium-hight heat for 6-7 minutes on each side, until it is cooked through.  Before chicken is finished, add the pineapple rings to the grill for about 2 minutes each side. Transfer the chicken to a plate and tent foil over the top.  Let sit for 5 minutes.  Slice chicken and serve with pineapple over rice.  

BBQ Chicken Salad and Dressing

I've hesitated posting this dish soley because of the picture.  It's just not good enough to illustrate how BOMB-DIGGITY this salad is!  My plan is make it again soon....take a new picture.....post it.  But, try to look past the picture.  Close your eyes.  (Wait now you can't read!  Open your eyes!)  This salad is so sweet and tangy...and filling.  The combination of the BBQ chicken and the dressing makes it a tasty, satisfying treat with every bite.  

Oh, and I got this reciepe from the Favorite Family Recipes  site who got it from Mel's Kitchen Cafe.  

This dish gets around.

BBQ Chicken Salad

Ingredients:

Chicken and Salad

3 cups chicken, cooked, shredded

2 cups BBQ sauce

1/2 head iceberg lettuce, chopped

2 romaine hearts, chopped

1/2 red onion, chopped

1/4 cup cilantro, chopped

1 1/2 cup frozen corn, thawed

1 can black beans, risned and drained

4 ounces sharp cheddar cheese, shredded

4 ounces, monterey jack cheese, shredded

Creamy BBQ Cilantro Lime Dressing

1 cup mayonaise

1/3 cup milk

1/3 cup buttermilk

2 Tablespoons cilantro, chopped finely

1 Tablespoon lime juice

1 teaspoon white vinegar

1 teaspoon, sugar

1 garlic clove, minced

1/2 teaspoon salt

1/8 teaspoon cayenne pepper

1/8 teaspoon black pepper

1/4 teaspoon ground cumin

1/4-1/2 cup BBQ sauce

Directions:

Salad: Combine the cooked chicken and BBQ sauce in a medium bowl.  Refrigerate until ready to use. In another large bowl, mix together iceberg, romaine, onion, cilantro, corn, beans and cheese.  

Do not toss the dressing in because your leftovers may get soggy.  I suggest tossing the salad with dressing immediatly before an individual serving. 

Dressing: Combine all ingredients together and whisk to combine.  Refrigerate until ready to serve. 

Green Chili Enchiladas

I. love. enchiladas.  These are sooo creamy and cheesy. I think I ate them for 3 meals a day for 3 days straight.  But, I felt I had to since my husband won't eat anything with chilies.  I couldn't let it go to waste after all.  Oh Yes, I knew that before I made them....yes, I planned on eating the entire pan by myself all along.

  

Make these for yourself soon!

Green Chili Enchiladas

Ingredients:

1 large can green chili enchilada sauce

2 c chicken, cooked and shredded

2 c jack/cheddar cheese blend, shredded, reserve 1/2 cup for topping

1 small can green chilies

1 can cream of chicken soup

8 oz. sour cream

12 flour tortillas

Directions:

Preheat oven to 350º

Pour some of the enchilada sauce onto a plate and dip a tortilla in it, both sides.  Place tortilla in a greased 9x13 pan and fill with some chicken, and cheese.  Roll closed. Repeat for all tortillas. 

In a seperate bowl, mix the green chilies, soup and sour cream.  Pour over the tops of the tortillas. Drizzle the remaining enchilada sauce over the top and sprinkle with the reserved cheese.  

Bake for 30-40 minutes. 

*Don't forget to eat with your favorite salsa on top!

Homemade Baby Food

I'm not Mrs Organic or Whole Food Fanatic, but I have always made my own baby food.  I've done it for a few reasons.  First, I feel more comfortable if I'm the one preparing my child's first foods.  This way, I know exactly what is going in to their tiny tummies.  Secondly, I quickly discovered that store bought baby food is EXPENSIVE!!  I can make three times as much for the same price of a few of those little containers.  Typically, they are about .50 each.  Thirdly, I can portion it out.  I can choose to do one, two or even three cubes at a time.  Less waste. 

Gotta love that!

Homemade Baby Food

Ingredients:

Any fruit of veggie you plan to feed your little tot. 

Directions:

Steam your choice of food until very soft.  Place in a food processor with some of the water used to steam and puree until a smooth consistency. Depending on the food choice, you may decide to peel first.

Portion out in ice cube trays and freeze.  Once frozen, transfer to ziplock bags and store in freezer until needed. 

*Be aware, some foods are not suppossed to be fed to an infant.  Check with a trusted source or your pediatrician as to which foods are good to start with. 

*I try to get fresh foods when I can.  Occasionally, I'll buy frozen.  I try to check the ingredients to make sure there isn't added salt. 

*If you choose a food with skin, it may be harder to get a smoooooth texture.  Notice the pictures of the peas I made.  

*Some foods I regularly make are:

Sweet potatoes (without skins) (These I cook in the microwave)

Squash

Green Beans

Peas

Carronts

Corn

Pumpkin (this is the easiest!  I just buy it already pureed in the can NOT PUMPKIN PIE MIX!)

Broccoli

Apples

Pears

Bananas (Don't steam these, just mash up once they are good and ripe)

*I typically don't season these foods.  I like my babies to get just the basic foods so I can monitor an allergic reaction.  SOmetimes I'll add cinnamon to the bananas or sweet potatoes.  I almost ALWAYS serve with baby cereal. 

Tomatillo Salsa

Um, YUM!  

While helping out my sister and her husband's family during their family reunion I somehow ended up making this salsa.  I had never made this before and I was following a recipe from my sister's friend. Because usually when I make salsa, it's a BIG batch, so when the time came to chop peppers, I absentmindedly chopped up WAY too many for this little bowl.  

You know, auto pilot.  

It was HOT!  But dang, was it good.  So...beware, if you don't like it hot, go easy on the peppers.  

Tomatillo Salsa

Ingredients:

1.5 lbs tomatillos

1/4 cup cilantro, minced

1 bunch green onions, chopped

2 tsp salt

1/2 tsp pepper

1-2 jalepeno and serano peppers

1/2 cup water

Directions:

Peel and thoroughly rinse tomatillos.  Cut into halves and place in a food processor.  Add cilantro, green onions, salt, pepper and peppers.  Blend together.  Add water a little bit at a time until desired consistency.  Blending each time to thoroughly mix.  (You may have leftover water)

*It's recommended to control the heat of your salsa to add a small amount of peppers at a time and taste until desired heat is reached.  

7-Layer Bean Dip

This is the easiest dip to make and everyone loves it.  If you can operate a can opener, you can make this dip. 

I've seen it made by mixing taco seasoning into the sour cream to add another flavor, but I prefer it as is.  I like the taste of sour cream.

Also, if you can, try to make it with homemade guacamole.  It'll take this dip up a notch. But, store-bought is good too.   

7-Layer Bean Dip

Ingredients:

1 can refried beans

1 container sour cream

1 container guacamole (or homemade)

2 cups, shredded cheddar cheese

1-2 tomatoes, chopped

1 bunch green onions, chopped

1 can sliced olives

Directions:

In a glass casserole dish, layer each ingredient in order, beginning with the beans.  

*Serve with tortilla chips or pita bread.