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Crockpot BBQ Chicken

30 Sep



Yield: 4 Servings


  • 4 boneless, skinless chicken breasts
  • 1 bottle BBQ sauce
  • 1/4 cup vinegar
  • 1/4 cup brown sugar
  • generous dash of garlic powder


  • Put Chicken in the crock pot
  • In a small bowl, combine remaining ingredients
  • Pour over chicken in crock pot; turn chicken to coat
  • Cook on low for 8 hours/high for 4 hours.
  • Serve with sides like corn or potatoes; or on a sandwich with cheese.

Source: Semi-homemade Mom


Beans & Rice

29 Sep



  • Can of beans (black, pinto, or white)
  • 1 serving of rice per person
  • Spices as desired



  • Heat up a can of black, pinto or white beans.
  • Serve with brown rice; spice to taste
  • You can warm the meal in a crock pot and serve later.


Warm Oatmeal & Berries

26 Sep

Yield: 1



1/2 cup rolled oats
1/2 teaspoon cinnamon
1/2 cup water
1/2 banana, sliced
2 Tablespoons vanilla soy milk

Fresh berries and bananas


In a microwave safe bowl, mix together the oats and cinnamon. Stir in the water.

Cook the oats in the microwave for one minute. Remove bowl and add in the banana slices. Stir. Cook for one more minute.

Stir in vanilla soy milk and top with fruit

Serve hot.

*Note-make sure you use a large enough bowl. You don’t want the oats to spill over, it is a mess to clean up.


Source: and Two Peas in Their Pod

How To Poach An Egg

22 Sep

1. Place 1 1/2 in of water in a non stick skillet

2. Bring water to a slow simmer.

3. Break egg into a small cup

4. Carefully submerge cup and lower egg into simmering water.

5. Cook for 4.5 minutes

6. Remove eggs from water with a slotted spoon and place on paper towel.

Cherry Dump Cake

9 Aug

Yield: 12-16

Prep Time: 3 minutes

Cook Time: 1 hour



  • 2 (20 ounce) cans cherry pie filling
  • 1 (18 1/2 ounce) box chocolate cake mix or 1 (18 1/2 ounce) box devil’s food cake mix, unprepared
  • 3/4 cup butter, melted


  • Preheat oven to 350 degrees.
  • Dump cherry pie filling into 13 x 9 inch cake pan.
  • Spread out evenly in pan.
  • Sprinkle cake mix evenly over filling.
  • Drizzle butter over top.
  • Bake for 1 hour.
  • Serve in pan.


Nutritional Information

Calories per serving: 397
Fat per serving: 18.4g
Saturated fat per   serving: 8.7g
Protein per serving: 3.0g
Carbohydrates per   serving: 58.4g
Fiber per serving: 1.6g
Cholesterol per serving: 30.5mg
Sodium per serving: 479mg



Slow Cooker Garlic Brown Sugar Chicken

8 Aug

Yield: 6 servings


  • 1 large chicken, cut into serving pieces
  • 1 cup packed brown sugar
  • 2/3 cup vinegar
  • 1/4 cup Sprite or 1/4 cup 7-Up soda
  • 2 -3 tablespoons minced garlic
  • 2 tablespoons soy sauce
  • 1 teaspoon pepper (regular black or cayenne)


  • Place chicken in crock pot.
  • Mix all remaining ingredients and pour over chicken.
  • Cook on low for 6-8 hours.
  • Serve over rice or noodles.

Nutritional Information

Calories per serving: 486.5
Fat per serving: 23.1g
Saturated fat per   serving: 6.6g
Protein per serving: 29.4g
Carbohydrates per   serving: 35.8g
Fiber per serving: 0.2g
Cholesterol per serving: 115mg
Sodium per serving: 454mg



Honey Ginger Grilled Salmon

7 Aug

Yield: 4 servings



  • 1 teaspoon ground ginger
  • 1 teaspoon garlic powder
  • 1/3 cup reduced sodium soy sauce
  • 1/3 cup orange juice
  • 1/4 cup honey
  • 1 green onion, chopped
  • 1 1/2 lbs salmon fillets



  • In a large self-closing plastic bag, combine first six ingredients; mix well.
  • Place salmon in bag and seal tightly.
  • Turn bag gently to distribute marinade.
  • Refrigerate 15 minutes or up to 30 minutes for stronger flavor.
  • Turn bag occasionally.
  • Lightly grease grill rack.
  • Preheat grill to medium heat.
  • Remove salmon from marinade; reserve the marinade.
  • Grill 12-15 minutes per inch of thickness or until fish flakes easily with a fork.
  • Brush with reserved marinade up until the last 5 minutes of cooking time.
  • Discard leftover marinade.



Nutritional Information

Calories per serving: 306
Fat per serving: 7.5g
Saturated fat per   serving: 1.4g
Protein per serving: 36.5g
Carbohydrates per   serving: 22.5g
Fiber per serving: 0.4g
Cholesterol per serving: 78.4mg
Sodium per serving: 837mg



30 minute Minestrone Soup

27 Jul

Yield: 5 1-cup servings


  • 2 medium carrots, chopped
  • 1 cup chopped cabbage
  • 1 celery rib, thinly sliced
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 2 teaspoons vegetable oil
  • 3 cups water
  • 1 (14.5 ounce) can Italian stewed or diced tomatoes, undrained
  • 3 cubes beef bouillon
  • 1 cup torn fresh spinach
  • 2/3 cup cooked elbow macaroni
  • 1/4 teaspoon pepper


  • In a 3-qt. saucepan, saute carrots, cabbage, celery, onion and garlic in oil for 5 minutes. Add water, tomatoes and bouillon; bring to a boil. Reduce heat. Simmer, uncovered, for 20-25 minutes or until vegetables are tender.
  • Stir in spinach, macaroni and pepper; heat through.


Nutritional Information

Calories per serving: 88
Fat per serving: 2g
Protein per serving: 3g
Carbohydrates per serving: 14g
Cholesterol per serving: 0mg
Sodium per serving: 178mg



Angel Hair Pasta with Sun-Dried Tomatoes and Goat Cheese

23 Jul


Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: 5 servings



  • 1 (10 ounce) jar sun-dried tomatoes packed in oil, chopped (oil reserved)
  • 1 small onion, chopped
  • 4 garlic cloves, minced
  • ¼ cup tomato paste
  • 1 cup dry white wine
  • 1 pound angel hair pasta
  • 3 tablespoons chopped fresh Italian parsley
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 3-4 ounces soft goat cheese, coarsely crumbled



  • Heat 3 tablespoons of the oil from the sun-dried tomatoes in a large, heavy skillet over medium heat. Add the onion and sauté until tender, about 3 minutes. Stir in the garlic and sauté until fragrant about 1 minute. Add the tomato paste and cook for 2 minutes, stirring constantly. Add the wine and chopped sun-dried tomatoes and simmer until the liquid reduces by half about 2 minutes.
  • Bring a large pot of water to a boil; add a generous amount of salt. Add the pasta and cook until al dente, stirring, about 4 minutes. Drain, reserving 1 cup of the cooking liquid.
  • Add the pasta and parsley to the tomato mixture and toss to coat, adding some of the reserved pasta water to moisten. Season the pasta with salt and pepper.
  • Mound in pasta bowls, sprinkle with the goat cheese.


Source: Gourmet Kosher Cooking

Basic Vinagarette Salad

20 Jul

Prep Time: 10 minutes

Yield: 4-6 servings



  • ¾ cup canola or olive oil
  • ¼ cup red wine vinegar
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder


  • 6 cups romaine lettuce
  • 1 cup cherry tomatoes
  • 1 cup sliced cucumbers


  • In a glass jar or salad dressing container, whisk together all vinaigrette ingredients. Cover and shake vigorously until all is combined. Store in the refrigerator until ready to use. Shake before using.
  • Toss salad ingredients in a large bowl. Pour dressing over salad and toss. Serve immediately.

Source: Gourmet Kosher Cooking : Basic Vinagarette Salad