Shared Recipes, Uncategorized

Mocha! — Therapy Bits

Mocha 2/3 cup instant cocoa mix 1/2 cup instant coffee 8 cups boiling water Sweetened whipped cream or Cool Whip Mix cocoa and coffee in pot or pitcher. Pour in boiling water and stir. Serve hot and topped with whipped cream or Cool Whip. Makes 8 to 10 servings. Virus-free. http://www.avg.com

via Mocha! — Therapy Bits

Oh yeah! It’s gotten chilly here, I’m definitely doing this!!

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Chicken, Uncategorized

Foil pack chicken and broccoli

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this recipe IS great! I omitted the rice in this picture that you see. I’ve made it a few times now and I’ve decided I prefer it without the rice. We generally make something different with it.

We’ve had quiet the day of laziness around these parts. We really need to do some grocery shopping, but I just haven’t felt much like it. I decided that I’d give some prep work a shot. A lot of times I don’t like to cook, because I have too much to do to get the food ready. I decided to start by cutting all my veggies, making sure they’re cleaned, and stored properly. It was so successful. I’ve been really pleased. I’m going to start doing this more now too!

What do you do in order to prep for your weekly meals?

4 4 oz chicken breasts, boneless skinless

  • 2 cups Instant brown or white rice
  • 2 cups water
  • 2 cup broccoli florets
  • 4 teaspoons EACH chili powder Italian seasoning, black pepper,
  • salt to taste
  • 4 tablespoons olive oil

Pre-heat oven to 400F. Line a baking sheet with 4 sheets of foil (about 6-8 inches) and set aside.Combine the brown rice, and water in a medium bowl and soak for 5 minutes. Divide rice (and it’s water) into 4 sheets of foil.Pound chicken breasts with a meat tenderizer or a rolling pin until they are even. Place the chicken breasts and broccoli florets on the rice. Seasoning each chicken breast generously with 1 teaspoon of chili powder, Italian seasoning, black pepper, and salt to taste. Drizzle each packet with olive oil and fold the sides of the foil over the chicken, covering completely; seal the packets closed. Bake for 40-45 minutes (half if using thin sliced chicken), or until chicken’s internal temperature reaches 165F. Remove from oven and carefully open up the foils.

Chicken, Uncategorized

Island Chicken

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I told you last time, we’d talk about the flu, so here it goes. I’m pretty sure we got it from our foster. However, Coop was the one who got it first, so chances are he probably got it from school. He had the sinuses type issues. After him, it was me…crazy enough hubby never got it! The crazy thing about it is he never got it!!! Seriously! They told us his immune system would be compromised for about a year.

His progress never seems to fail to amaze me. He’s still going to have a pending surgery, but that’s quiet normal. The neat thing is he’s able to do pretty much anything. He doesn’t have the swelling like others do. There is a lot of sensitivity though. Honestly, it’s quiet something! We’re so happy.

6 skinless chicken breasts

3 tablespoons lemon juice

zest of 1 lemon

2 garlic cloves minced

2 teaspoons dried oregano

2 1/2 teaspoons soy sauce

1/2 cup vegetable oil

1/2 cup chicken broth

salt and pepper to taste

Mix everything except the broth and marinade over night. Pour the marinade chicken and marinade into the crock pot. Add the chicken broth and cook on high for 4 to 5 hours.

I baked mine in the oven!

 

potatoes, Uncategorized

Parmesan Scalloped Potatoes

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Well I suppose ya’ll feel neglected, abandoned, or worse. I can’t say ya’ll are wrong. I’ve left ya’ll far too long. I think about all of you everyday. I can’t give you a good excuse. However, I can tell you where I’ve been. I’ve really been struggling getting back into the swing of things here. Hubby is doing fantastic, so don’t worry. I think, if I’m being honest, I’ve bit off more than I can chew, so to speak.

It started with me going back to school for this semester, despite all we’ve been going through in our personal life. It’s taking up a lot of my time, mostly because it’s SO hard this semester. I feel quiet stupid. Then I helped hubby get back into doing his volunteering with youth. I’ll say, he’s limited in what he can do, but he’s having fun, so I am ok with this…but I worry because his immune system isn’t like ours…BUT he’s the only one in the house who didn’t get the flu- I’ll talk about this next time. I also agreed to go ahead and take a foster child. It was rough getting started, we grew to love him. He’s moved on now, but we think about him all the time! I feel grateful I’m still in contact with the relative. I also am having a wee bit of a medical issue. I’ve said before I have an autoimmune disease. It’s given me the need for medications. I was put on a new one and it’s caused some issues with my liver. I keep thinking seriously? What more can happen to my sweet boys. However, I seen a doctor for it and we’re pretty certain it’s going to go away, so no liver damage. I’m off the medication that caused it and back on the old one; which I loved. I’ve noticed that I’ve been feeling a lot better lately. I’ve been following a diet that a nutritionist gave me. I like it because I can still have all these wonderful things I post. So don’t fret!! I’m working on some recipes to post.

Final words, this is one of my FAVORITE recipes. I can’t even tell you where I got it. I’ve had it probably 14 years. It is SO good.

1/4 cup butter

2 lbs potatoe

3 cups heavy cram

2 garlic cloves

1 1/2 teaspoons salt

1/4 teaspoon pepper

4 teaspoons dried parsley

1/2-3/4 cups grated parmesan (I use it all)

Preheat oven to 400 degrees. Slice the potatoes thinly. Melt butter, stir in potatoes, cream, garlic, salt, pepper, and parsley. Bring to a boil for 15 minutes. Pour into a greased casserole dish. Top with cheese. Cook until golden. Cool for 10 minutes before serving.

Uncategorized, Vegetables

Creamed Broccoli

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This is pretty good, but obviously it’s high in fat. It’s a fantastic taste and I couldn’t get enough of it. I decided if I make this in the future, I must not make a bunch, because my fingers wanted to stay inside the pot. It’s a wonder there was any left. I found this recipe on facebook.

DONT OVER COOK THE  BROCCOLI

Enjoy!

  • 8 ounces (250 g) bacon roughly chopped
  • 2 tablespoons butter
  • 1 onion diced
  • 5 cloves garlic finely chopped
  • 1 1/2 cups (400 ml) light cream (or for a richer sauce, you can use heavy or thickened cream)
  • 1 1/2 teaspoons cornstarch mixed with 1 tablespoon water cornstarch slurry
  • 1 pound (500 g) broccoli florets, from 2-3 broccoli heads — stems removed
  • Salt and pepper to season
  • 1/2 cup fresh shredded or grated mozzarella
  • 1/3 cup fresh shredded or grated parmesan cheese
  1. Preheat broiler (on medium heat of you have the option).
  2. Fry the bacon in a large oven-safe skillet over medium heat until crispy. Use a slotted spoon to transfer to a paper towel lined plate to soak up some of the oil. Set aside.
  3. Drain most of the bacon fat from the pan, leaving about 1-2 tablespoons for added flavour (adjust this amount to your liking). In the same pan, melt the butter, add the onion and cook until transparent (about 2 minutes), while scraping up any browned bits leftover from the bacon. Add the broccoli and season with salt and pepper and cook while stirring occasionally for about 3 minutes, or until just turning vibrant in colour.

  4. Add in the garlic and stir it through the broccoli for 30 seconds, until fragrant. Pour in the cream, reduce heat down to low and let simmer for about 3-4 while stirring occasionally, or until the sauce thickens to your liking* (SEE NOTES)

    (If sauce is too thin, stir in the cornstarch slurry to combine.)

  5. Add the bacon and give everything a good mix to combine all of the flavours together. Top with the mozzarella and parmesan cheeses. Broil until cheese is bubbling and golden, and broccoli is done to your liking (about 2-3 minutes).

 

Chicken, Uncategorized

Chicken Philly Cheesesteak

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I’m in love. This is soooo good. I tried it two different ways. First I ate it just like this- then another day I ate it and put it in a low carb tortilla. Everyone loved it. I’ve been asked to make it again, several times. I’ve been back on the wagon. I’m trying to lose weight. I think my biggest issue is that I try to do fast. That usually ends up processed, or take out. I’m struggling, but I’m for sure getting back on track. I’m determined it’s happening. I found this recipie at easy health llc

4 pieces of chicken (I prefer thin sliced)

2 tablespoons worcestershire sauce

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

black pepper

1/2 chopped onion

1/2 a green bell pepper chopped

1/2 teaspoon minced garlic

cheese of your choice

slice chicken into small thin pieces. mix worcestershire, onion and garlic powder, and add pepper to taste. Cover chicken. Add 1 teaspoon olive oil to a skillet. Add chicken and cook to brown. Remove. Add 1 teaspoon olive oil and onions, bell pepper, and garlic. Cook to tender. Add chicken and mix. Cover with cheese until melted.