Tag Archive | Cook

Sweet Baby Ray’s Crockpot Chicken

sweetbabyraycrockpotchicken

Yum Yum

Sweet Baby Ray’s Crock pot Chicken

4-6 chicken breast
1 btl Sweet Baby Ray’s sauce
1/4 c vinegar
1 tsp red pepper flakes
1/4 c brown sugar
1 tsp garlic powder
Mix everything but chicken
Place chicken in crockpot (frozen is ok)
Pour sauce mixture over chicken
Cook on low 4-6 hours

✽¸.•♥♥•.¸✽✽¸.•♥♥•.¸✽✽¸.•♥♥•.¸✽✽¸.•♥♥•.¸✽
Join us for healthy recipes.. support and daily encouragement
Click this website and join us here—>https://www.facebook.com/groups/livehealthywithpatty/

 

Slow Cooker Pasta e Fagioli

slowcookerpastaefagioli

Slow Cooker Pasta e Fagioli
Servings 6

Ingredients
2 tablespoons Wildtree Natural Grapeseed Oil
1 medium onion, diced
½ cup carrot, diced
1 cup celery, diced
1 tablespoon Wildtree Garlic Galore Seasoning Blend
2 teaspoons Wildtree Rancher Steak Rub
1 teaspoon Wildtree Hearty Spaghetti Sauce Blend
2 (15.5 ounce) cans red kidney beans
6 cups Wildtree Vegetable Bouillon, prepared according to package directions
1 (8 ounce) can tomato sauce
1 ½ cups ditalini (pasta), orzo, or small pasta of your choice

Nutritional Info
Calories: 410
Fat: 6g
Saturated Fat: .5g
Carbohydrates: 73g
Fiber: 16g
Protein: 18g
Cholesterol: 0mg
Sodium: 1090mg

Method of Preparation
In a nonstick skillet heat the Grapeseed Oil over medium heat. Add the onion, carrot, and celery; sauté until onion is translucent, about 5 minutes. Transfer to slow cooker along with all the remaining ingredients except the pasta. Stir to combine. Cover and cook on high for about 4 hours or low for 6. Add the pasta and cook an additional 25-30 minutes, or until pasta is tender. Serve with shredded cheese and fresh herbs if desired.

Wildtree Product(s):
Natural Grapeseed Oil
Garlic Galore Seasoning Blend
Hearty Spaghetti Sauce Blend
Hearty Spaghetti Sauce Blend (large Plastic)
Rancher Steak Rub
Rancher Steak Rub (large Plastic)
Vegetable Bouillon Soup Base

Get your Wildtree all-natural, no additives, deliciousness here –>http://mywildtree.com/PattyGraham

“Like” my Wildtree fan page to stay current on all our specials –>https://www.facebook.com/WildtreeWithPattyGraham

✽¸.•♥♥•.¸✽✽¸.•♥♥•.¸✽✽¸.•♥♥•.¸✽✽¸.•♥♥•.¸✽
Join us for motivation… support and daily encouragement
Click this website and join us here—>https://www.facebook.com/groups/livehealthywithpatty

Follow my blog –> www.LiveHealthyWithPattyBlog.com

Get healthy! www.LiveHealthyWithPatty.com

 

Mexican Chicken

mexicanchicken

MEXICAN CHICKEN~
Ingredients:
Boneless Chicken Breast
Salsa ( I used Tostitos Salsa Medium)
Shredded Cheese ( I used shredded Mexican Blend)
Sour Cream (optional)
Olive oil or cooking spray
Directions:
Pre heat oven to 375 degrees
Season chicken with salt, pepper, garlic, and Adobo (optional)
Brown chicken breast in olive oil in a hot fry pan until browned
Once browned ..place in a 13×9 casserole dish or larger depending on how many breasts you are making…
Top chicken with salsa and shredded cheese and bake for 25-30 minutes until cheese is melted.
Top with a dollop of Sour cream if desired.
Serve with a Side Salad… ENJOY!!!!

✽¸.•♥♥•.¸✽✽¸.•♥♥•.¸✽✽¸.•♥♥•.¸✽✽¸.•♥♥•.¸✽
Join us for motivation… support and daily encouragement
Click this website and join us here—>https://www.facebook.com/groups/livehealthywithpatty

Follow my blog –> www.LiveHealthyWithPattyBlog.com

Get healthy! www.LiveHealthyWithPatty.com

Coffee Sugar Scrub

coffeesugarscrub

Need a quick gift? Here’s a super easy sugar scrub that all your friends will want.
Coffee Sugar Scrub

Ingredients:

1/2 c ground coffee
1/2 c sugar
1/4 c olive oil
1/2 Tbsp baking cocoa
1/2 Tbsp cinamon
1/2 Tbsp ground nutmeg
1/2 tsp pure vanilla extract
8 oz mason jar

Mix all ingredients together and store in a sealed mason jar. Will last for 3 months.

Tie a ribbon around the jar and you have a wonderful gift.

✽¸.•♥♥•.¸✽✽¸.•♥♥•.¸✽✽¸.•♥♥•.¸✽✽¸.•♥♥•.¸✽
Join us for motivation… support and daily encouragement
Click this website and join us here—>https://www.facebook.com/groups/livehealthywithpatty

Follow my blog –> www.LiveHealthyWithPattyBlog.com

Get healthy! www.LiveHealthyWithPatty.com

Cheesy Hot Pepper Jelly Thumbprints

cheesyhotpepperjellythumbprints

Here’s a twist on a tradition…..

Cheesy Hot Pepper Jelly Thumbprints
Servings 15

Ingredients
1 cup whole wheat flour
1 ½ cup shredded cheddar
6 tablespoons butter, chilled and cubed
15 (1/2 teaspoons) Wildtree Happenin’ Hot Pepper Jelly

Nutritional Info
Calories: 140
Fat: 9g
Saturated Fat: 5g
Carbohydrates: 13g
Fiber: 1g
Protein: 4g
Cholesterol: 25mg
Sodium: 70mg

Method of Preparation
Blend flour, cheddar, and butter in a food processor until dough is a coarse-meal texture and starts to form into a ball. Wrap dough in plastic wrap and refrigerate for 30 minutes. Preheat oven to 400°F. Shape dough into 1 ½ inch balls and place on a baking sheet (should make about 15 balls). Bake for 5 minutes. Remove from oven and use your thumb (or the back of a ½ teaspoon) to press the ball and make an indentation. Fill each indentation with about 1/2 teaspoon of Hot Pepper Jelly. Return to oven and bake another 5 minutes or until edges are golden brown.

Wildtree Product(s):
HAPPENIN’ HOT PEPPER JELLY

Get your yummy Wildtree here! http://mywildtree.com/PattyGraham
“Like” my fan page to stay updated on our current specials and yummy recipe ideas!https://www.facebook.com/WildtreeWithPattyGraham

✽¸.•♥♥•.¸✽✽¸.•♥♥•.¸✽✽¸.•♥♥•.¸✽✽¸.•♥♥•.
Share to save to your timeline..

For healthy and diet friendly recipes & lots of fun and amazing friends–Click this website and join us here—>https://www.facebook.com/groups/livehealthywithpatty

Follow my blog –> http://www.LiveHealthyWithPattyBlog.com/

Change your life –> http://www.LiveHealthyWithPatty.com/

Baked Beef Chimichangas with Mexi White Cheese Sauce

bakedbeefchimichangaswithwhitecheesesauce

Baked Beef Chimichangas with Mexi White cheese sauce

**********

Chimichangas

Ingredients
8oz pkg. cream cheese
8oz. Pepperjack cheese, shredded
1 1/2 Tbsp. taco seasoning
2 lb ground beef, fried up
20 mini flour tortillas shells
cooking spray
shredded cheddar cheese
Garnish options:
sour cream
salsa

Directions
Mix in bowl cream cheese, pepperjack cheese, and taco seasoning. Add drained ground beef and thoroughly mix together.

Spray pan with cooking spray.

Divide among tortillas.

Tuck in sides, and roll up each tortilla.
Lay seam side down in a sprayed 9×13″ baking dish.
Spray tops of tortillas with cooking spray.
Bake at 350 for 15 minutes.
Turn chimi’s over, and bake an additional 15 minutes.

**********

White cheese sauce

Ingredients
1 pound white American cheese, cubed
1/2 cup milk
1 tablespoon butter
1 small can rotel diced tomatoes w/green chili

Directions
Add cheese, milk, tomatoes and butter in a medium saucepan over medium heat. Cook until cheese has melted, stirring frequently. Heat through and serve immediately.

✿✿´¯`*•.¸¸✿✿´¯`*•.¸¸✿✿

Join us for fun, laughter, motivation, yummy recipes and so much more! Live Healthy With Patty & Lisa

www.livehealthywithpattyblog.com

Get healthy today!
www.livehealthywithpatty.com

Zucchini Boats

zucchiniboats

Here is a healthy one… adjust for low carb or low cal

ZUCCHINI BOATS

Ingredients: (Serves 5 )

5 Zucchini washed and cut lengthwise
2 Lbs Sausage, lean ground beef or turkey. (your choice)
1 Jar Sauce ( I used a pasta sauce imported that contained very little sugar)
1 bad of shredded mozzarella ( or your choice)
2 tsp chopped garlic
1 small sweet onion finely chopped.
1/4 cup Parmesan Cheese

Directions:
Brown Sausage..Beef or Turkey when almost done add chopped onion and cook until onion is softened.
Take zucchini. and scoop out flesh forming a boat to hold stuffing (saving for use)
Pre heat oven to 400 degrees.
Place scooped out boat in lightly sprayed pan ( Non Stick)
Chop scooped out zucchini and add to browned meat stir well .Toss in Chopped garlic and Parmesan cheese.
Place meat mixture into the boats and top with sauce and Cheese
Cook covered for 1 hour.

✽¸.•♥♥•.¸✽✽¸.•♥♥•.¸✽✽¸.•♥♥•.¸✽✽¸.•♥♥•.¸✽
Join us for motivation… support and daily encouragement
Click this website and join us here—>https://www.facebook.com/groups/livehealthywithpatty

www.livehealthywithpatty.com

Carrot Cake in a Jar

carrotcakefinalpic

Welcome to another episode of “Patty’s Recipes in a Jar”! How about this one as a gift?

CARROT CAKE MIX

Stir together the following ingredients, and store them in an airtight jar:

2 cups sugar
3 cups flour
2 tsp. each vanilla powder and baking soda
1/4 tsp. nutmeg
1/2 cup chopped pecans
1 tbs. cinnamon

Attach recipe card:

To make one 13X9 inch cake: preheat oven to 350 degrees. Grease and flour pan. Combine mix with 1
1/2 cups oil, 3 eggs, 3 cups grated carrot, and one 8oz. can of crushed pineapple. Blend until smooth.
Bake for 40 to 50 minutes. When cake is cooled, dust with confectionary sugar.


For motivation, inspiration and great recipes join my support group:
Click this website and join us here—>https://www.facebook.com/groups/livehealthywithpatty

www.LiveHealthyWithPattyBlog.com

www.LiveHealthyWithPatty.com

31 Great Things You Can Freeze To Save Time and Money

31greathingsyoucanfreeze

Follow me for more amazing recipes, DIY tips, support and much morehttps://www.facebook.com/patty.graham2012 !!!!

WOW I have learned a few things here!

I hate throwing out left overs, and Love Saving money!!

31 THINGS YOU CAN FREEZE TO SAVE TIME AND MONEY! What would we find in your freezer?

CHEESE: You can freeze blocks of cheese without it becoming crumbly if you let it thaw completely before putting it in the fridge. If you prefer to shred your cheese first, add a tablespoon or so of cornstarch or flour to the bag and shake it to prevent clumping when it thaws.

Another great idea…buy a big piece of Parmigiano Reggiano (the good stuff!!), grate in the food processor and put in a freezer bag. It keeps for months and all you have to do is open the bag and scoop out a couple of tablespoons when you need it.

HOMEMADE PANCAKES, WAFFLES, FRENCH TOAST: Make up a few batches over the weekend for quick “defrost and go” breakfasts during the week. Freeze on a cookie sheet, then toss them in a freezer bag. Reheat in microwave, toaster, or toaster oven. WAY better then frozen ones you buy in store!

FRUIT: When freezing fruit, it’s best to first freeze spread out on freezer or parchment paper on a cookie sheet, and then place in bags. Individual frozen pieces let you pull out just how much you need. Try keeping a “Smoothie Bag” in the freezer. Toss in extra apple wedges, peaches, pears, bananas, chunks of melon…any kind of fruit…and use in smoothies.

If you don’t like handling mushy bananas, just throw the bananas into the freezer with the skin on. Then when you need them for a recipe (banana bread anyone?), pull out what you need, microwave for a few seconds, then cut off the top and squeeze the insides into your mixing bowl!

RICE: Cook a big batch of rice, spread it on a cookie sheet on parchment paper and freeze. When the rice is frozen, just put in a freezer bag or containers and you have rice in a pinch! Great for BROWN rice which takes so long to cook! Use in casseroles, soups or fried rice.

PIES: Make apple pies in the fall to enjoy throughout the year. Bake them, freeze them in freezer bags wrapped in freezer paper then when you have a hankering for pie, take out of the freezer, remove wrapping, and place in oven for 2 hours at 200 degrees. You can also freeze SLICES after baking a whole pie.

CORN: An EASY way to freeze corn on the cob is to put the ears of corn, WITHOUT removing ANY silk or husk, straight into freezer. When you want to eat it, put it in microwave just the way you put it in the freezer and cook for 5 minutes on high for two ears or 4 minutes for one ear. The silk insulates and protects the corn while it cooks. Tastes like fresh-picked corn!

TOMATOES: Roast roma tomatoes in oven at a low temp (225 degrees) with garlic, fresh herbs, and a drizzle of olive oil for 4 to 5 hours. When cooled, transfer to freezer bags. Use them in chili or in your own tomato-based sauces.

PASTA: Whenever you make pasta, cook whole package. and freeze leftovers for later to add to soups and casseroles. Or freeze individual size portions in a baggie, making sure to squeeze out the air; get the bag as flat as possible. Reheat by running hot water over bag for a few minutes!

FLOUR AND OTHER GRAINS: Freezing flour and other types of grain for at least 3 days discourages uninvited “guests” from hatching. You can also store it in the freezer, just make sure to double wrap to avoid condensation and to keep it from picking up other freezer smells.

PESTO: Make (or buy) and freeze pesto in ice cube trays. Once frozen, pop it out and put in a freezer bag. Nice to have pesto whenever you want it.

MASHED POTATOES: Using an ice cream scoop, put even portions of mashed potatoes onto parchment-lined cookie sheet. Freeze until hard then transfer into a freezer bag. These will keep in the freezer for at least 2 months.

COOKIE DOUGH: Make a batch of cookie dough, scoop onto cookie sheets and freeze. When they are frozen solid. put them in freezer bags. When you NEED cookies, bake as few or as many as you NEED without lots of waste or guilt. Just add 1 to 2 minutes to the cook time. You can also make “slice-and-bake” cookie dough by shaping it into a cylinder, and freezing it wrapped in foil.

SOUPS AND CHILI: Cool leftover soup completely and transfer to a freezer-friendly container, leaving about 1 cup of empty space for expansion during freezing. The night before eating, move the container to the fridge to thaw safely and then reheat and serve.

BROTH AND STOCK: Keep a gallon bag in freezer and add any leftover veggie pieces, including onion peels, celery stalks, potato peels, etc. When you have enough, make vegetable stock. Keep another bag for pan drippings or sauces that are left after cooking chicken. This can be used to flavor soups.

SANDWICHES: When packing lunches for school/work, it’s a time-saver to pull a sandwich straight from the freezer. Just throw it into your lunch box/bag in the morning; it’s thawed by lunch time. It also helps keep meat cold. Peanut butter and jelly or honey, or deli meat and a slice of cheese work well. You can freeze butter or mustard but not mayo, lettuce, or tomato. Pack these separately or add in the morning.

You can also freeze breakfast sandwiches. Cook scrambled eggs and sausage/bacon in bulk, pile them onto biscuits or English muffins, wrap them individually and freeze.when you want one, grab out of the freezer, microwave, and enjoy.

POTATO CHIPS, CRACKERS, & PRETZELS: Stock up on chips, crackers, and pretzels when they’re on sale and throw them in the freezer. FROZEN chips actually taste BETTER. Eat them straight from freezer; they are crisper and the flavors pop.

MILK: Ever wonder why plastic milk jugs have those circle indents on the side?? They are there to allow milk to expand while freezing! To use frozen milk, let thaw, and then SHAKE WELL before opening, to make sure any solids are remixed.
You can also freeze buttermilk. No more tossing out half a quart because you only needed a cup.

JUICE: Like milk, the only concern about freezing juice is leaving room for expansion. A good rule of thumb is to take out 8 ounces for every half gallon of juice. Stock up when it goes on sale or at a discount warehouse.

BREAD & BAKED GOODS: When your favorite bread is on sale, stock up; freeze it. Or when in a baking mood, make extras of your favorite baked goods and freeze them for later.

Tip for defrosting baked goods or breads: place them in your microwave overnight. It keeps them from drying out like they do on the counter.

BUTTER CREAM FROSTING: Freeze leftover frosting. When when you need to frost something, let it thaw in the fridge, then whip it up, and color/decorate as if it were just made.

TOMATO PASTE: Most recipes using tomato paste only call for one tablespoon out of the whole can. Then you’re left with an almost full OPEN can. What to do!? Put the rest in a sandwich bag, flatten it out in freezer, and when you need a tablespoon, just break off a piece and throw it into whatever you are cooking.

DICED VEGGIES: Dice onions, chili’s, or bell peppers, then freeze flat in gallon freezer bags. As they are freezing, press “score lines” into the bags so you can break off as much or as little as you wish for recipes.

HOMEMADE & STORE_BOUGHT DOUGH: You can freeze all kinds of homemade dough – pizza dough, pie crust – shaped in a ball and wrapped in Saran Wrap.
Or you can also freeze canned biscuits, crescent rolls, pizza dough, etc. right in the tube.

EGGS: crack eggs into an ice cube tray for cakes and cookies. Thaw out in refrigerator and use as you normally would.

SHREDDED CHICKEN: Cook a big batch and shred or when you get a rotisserie from the grocery store, shred the leftovers and put it in a bag.

LEMON/LIME JUICE & ZEST: Squeeze lemons and limes into ice cube trays, then pop them out after they have frozen and store in freezer bags. Now you have “fresh” lemon and lime juice whenever you need it. Don’t forget to ZEST the lemons/limes first and keep that in the freezer as well.

HERBS: Freeze fresh herbs in ice-cube trays with a little water or leftover stock to use for soups, stews, and casseroles later in the year.

MARINATED MEAT: Place meat in a freezer bag, pour in marinade and freeze. When you defrost it, it will be fully-marinated and ready to cook.

HOMEMADE CASSEROLES: When you are cooking a casseroles (lasagna, mac and cheese, enchiladas, etc), why not make 2 and FREEZE one for when unexpected company drops by or to use during a busy school/work week.
You can do this a couple of ways.
1. Freeze entire casserole by lining base of dish with freezer paper, add ingredients, then freeze it in the dish. When it’s frozen solid, remove from dish (easy to do thanks to the freezer paper), rewrap the food, and put back in the freezer. When you want the item for a meal, unwrap and place in the original dish to defrost and cook.
2. Bake casserole, let cool, and then cut into individual servings and freeze. Reheat in microwave!

FISH STICKS: Forget the premade fish sticks. Buy fresh fish in quantity, cut it crosswise into fish ‘fingers,’ dip in egg, and dredge in flour and bread crumbs, then freeze laid out on a tray before putting into bags to freeze.

HAMBURGER: Pre-cook ground hamburger and portion it out for meals. When you need hamburger for shepherd’s pie, sloppy joes, tacos, or whatever, just pull it out of the freezer, add the seasoning, and microwave. Three minutes, or 1 minute and 30 seconds if if you’re going to bake it, it doesn’t need to be thawed all the way. For crock pot meals, like chili, just throw it in frozen.

¯`*•.¸¸✿Follow me for daily recipes, fun & handy tips, motivation, DIY ideas and feel free to share your favorite things too:) for weight loss support and motivation join Live Healthy With Patty & Lisa `*•.¸¸✿

www.livehealthywithpattyblog.com
www.livehealthywithpatty.com

Chicken and Bacon Pasta

chickenbaconpasta

Chicken and Bacon Pasta
Follow me www.livehealthywithpattyblog.com
2 cups pasta (dry measure) cooked to Al Dente
2 lbs chicken (approximately)
1 lb bacon cooked and crumbled
1 onion, diced and lightly sauteed
2 sweet peppers, color of your choice
2 jars of spaghetti sauce
Lots of cheese for on top – you choose!

This is a great way to use leftover chicken, or a precooked if you are in a rush!

Combine al dente pasta (it will cook more in the oven so don’t overcook it), cooked chicken in bite size pieces, crumbled bacon, sweet peppers diced, and spaghetti sauce in a 13 x 9 casserole dish (I mixed it in the pasta pot after draining then put it in the casserole dish). Top with cheese (I used Mozzarella but Sharp Cheddar or a mix with Parmesan or just about any other cheese would also be great!) and bake at 325 F for 45 minutes, until cheese is bubbly and starting to brown.

This is a great basic recipe that is really good as is, or perfect for customizing to what you have or what you like. If you are eating low carb, use spaghetti squash. Don’t have peppers, use peas, asparagus or broccoli, whatever’s on hand. Leaving out the bacon would still be good, and if you are vegetarian use Portobello mushrooms instead of the chicken. Throw in some hot peppers or more herbs to flavor it the way your family likes. Enjoy!

If it won’t all fit in the 13 x 9 you can freeze some for later!
♥✿´¯`*•.¸¸✿♥✿´¯`*•.¸¸✿♥✿´¯`*•.¸¸✿♥✿´¯`*•.¸¸✿♥✿´¯`*•.¸¸✿♥
✽¸.•♥♥•.¸✽✽¸.•♥♥•.¸✽✽¸.•♥♥•.¸✽✽¸.•♥♥•.✽¸.•♥♥•.¸✽✽¸.•♥♥•.

Join Us In My Group: https://www.facebook.com/groups/livehealthywithpatty/

IF YOU ARE TRYING TO LOSE WEIGHT- Check it out and

Order your TRIMdown @ http://www.PattysDreamTeam.com