Saucy Crock Pot Chicken

I'm doing this one for the first time today. I'm always looking for new recipes for chicken, beef, shellfish, fish, and pork. When we switched back to our iPhones, I looked in the app store for a grocery list app, and came across the food on the table app. The free app only lets you have 3 recipes on the in-app grocery list at a time, but you can browse hundreds of recipes. Once you add a recipe to your meal plan, it will add all the ingredients you need to your grocery list, where you then can go through and mark off things you already have.

Ingredients:
4 chicken thighs
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cup barbecue sauce
1/2 cup honey
2 teaspoon prepared mustard (regular mustard in a bottle)
2 teaspoon Worcestershire sauce
1/8 teaspoon hot pepper sauce

Directions:
1. Defrost chicken. Sprinkle chicken with salt and pepper. Place on a broiler pan. Broil 4-5 inches from the heat source for 6-8 minutes on each side or until juices run clear. Transfer to a slow cooker.
2. In a small bowl, combine the bbq sauce, honey, mustard, Worcestershire sauce, and hot pepper sauce. Pour over chicken; stir to coat. Cover and cook on low for 4-5 hours (or high for 2-3) or until heated through. Serve.
3. You may leave out the hot pepper sauce for a less spicy version.

Peanut-Beef Potstickers

I got this recipe out of our utilities magazine. They send one out once a month and my husband always checks out the recipes in there, and I've finally decided to make one. I highly recommend getting the round dumpling wrappers and not the square egg roll ones like the recipe calls for. I was highly annoyed they weren't coming out like the picture. Otherwise, these are pretty tasty.

Ingredients:
2 cloves garlic, minced
1/4 cup chicken or beef stock
2 Tablespoons soy sauce
2 teaspoons sesame oil
pinch hot pepper flakes
2 Tablespoons smooth peanut butter
8 ounces lean ground beef
1/4 cup salted blanched peanuts, finely chopped
1 green onion, finely diced
1 Tablespoon ginger root, minced
12 3-inch square egg roll wrappers (again, I recommend the round dumpling wrappers)
2 Tablespoons peanut oil
pinch salt

Directions:
1. In a small bowl, combine garlic, stock, soy sauce, sesame oil, pepper flakes and peanut butter. Microwave for 30 seconds and whisk until smooth.
2. In a separate bowl, mix together beef, peanuts, onion, ginger, salt and 3 tablespoons of the peanut butter sauce. Reserve remaining sauce for dipping.
3. Place 2 teaspoons of filling in center of egg rolls wrappers. Fold wrapper in half to enclose filling, pressing edges together to stick. Set on work surface seam side up. Repeat with remaining filling.
4. In large nonstick frying pan, heat 1 tablespoon of peanut oil over medium heat. Add half of potstickers, pinched side up, allowing space between each. Add enough water to cover them about 75%.
5. Cover pan an cook over high heat for about 6 minutes. Uncover and cook another 3 minutes. Repeat with remaining potstickers.
6. Serve warm with remaining peanut butter sauce, and some white rice.

Cilantro Lime Shrimp

I made my first recipe I found from Pinterest last night. It turned out so good. It was so quick and easy, it is on the list for meals again in the future. It is a weight watchers recipe, and according to the website, it only is 4+ points. I don't know if that's good, but if so, definitely make this. It took me maybe 15 minutes to make the whole thing. Shrimp is good because it's packed with protein, and low in calories. The cilantro and lime really give this dish some magnificent flavor. You can serve it over rice, salad or pasta, or eat it by itself.
Because I love it, I also made some garlic bread, and we had some salad for our veggie. I apologize there are no pictures. It was gone before I could get some. I will make it again soon!

4 servings, Calories: 197, Fat: 4g, Protein: 36g
Ingredients:
2 teaspoons olive oil
2 pounds of shrimp, deveined and shelled
6 cloves of garlic, chopped
1/2 cup fresh cilantro
1 lime
salt and pepper to taste

Directions:
1. Heat a large pan over medium-high heat, with the oil in the pan. Add shrimp when oil is hot (be careful for splatters). Season with salt and pepper. Heat on one side about 2 minutes.
2. Flip all shrimp, and add garlic. Saute a few more minutes, being careful not to overcook. (Shrimp is usually done to a darker pink color).
3. Remove from heat, squeeze lime and add cilantro to shrimp. Toss, and serve hot.

Mediterranean Fettuccine with Shrimp and Spinach

I got this recipe off the back of my fettuccine bag. It looks and sounds absolutely delicious, and I am going to make it this week. I always like to try new things, so I'm excited to see how this tastes.


Makes 6 servings

Ingredients
1 cup sour cream, regular, low-fat, or fat free
1/2 cup crumbled feta cheese with sun dried tomatoes and basil, regular or low-fat
3 cloves garlic, peeled and chopped
8 oz fettuccine pasta, uncooked
1 pkg frozen chopped spinach
1 bag (12oz) frozen, uncooked, peeled and deveined medium size shrimp

Directions
1. In a large bowl, combine the sour cream, feta cheese, and garlic. Season to taste with salt and black pepper. Set mixture aside.
2. Cook pasta according to package directions, but after the first 8 minutes of cooking, add spinach and shrimp to boiling pasta. Cook pasta mixture for 2 more minutes. Drain thoroughly.
3. Add hot pasta mixture to sour cream mixture and toss gently. Serve immediately.

*Add-ons: For a spicier flavor, add 1/4 teaspoon crushed red pepper and 1 teaspoon dried basil.
Nutritional Information:
One serving
Calories:200
Protein: 12 grams
Fat: 9 grams
Carbohydrates: 19 grams
Cholesterol: 80mg
Sodium: 270mg