Banana Pancakes

Cucumber, Tomato and Feta Salad

This is super fast, easy and is absolutely delicious. I have been eating it for lunch a lot lately.

1-2 cups cucumber chopped
1-2 cups tomato chopped
1/4 cup feta cheese
1 Tbs. red wine vinegar
1 Tbs. olive oil
salt and pepper

Mix the red wine vinegar, olive oil and salt and pepper to taste. Pour over other ingredients. Toss until coated. Delicious!

Latin Chicken with Black Beans and Sweet Potatoes

I made this for Sunday dinner last night. Since we have church at 1:00, I like to try to do something in a crock pot for dinner so it is ready right when we come home. This is one of my favorite slow cooker recipes. The chipotle peppers make it spicy, but if you don't have these, you can use medium/hot salsa.

* 3 lbs bone-in skinless chicken thighs
* 2 teaspoons ground cumin
* salt
* pepper
* 1 teaspoon smoked paprika, or 1-2 Tbs. chopped chipotle peppers in adobo sauce
* 1/2 teaspoon ground allspice
* 1 cup water
* 1 Tbs. chicken base
* 1/2 - 1 cup salsa
* 3 large garlic cloves, pressed
* 2 (15 ounce) cans black beans, rinsed
* 2 lbs sweet potatoes, peeled and cut into bite-size chunks
* 1 cup chopped peppers (red, yellow or green)
* 1/3 cup fresh cilantro leaves, chopped


Directions:

Prep Time: 15 mins

Total Time: 4 1/4 hrs

1. Put beans,sweet potatoes, and peppers in slow-cooker.
2. Place chicken on bean mixture.
3. In bowl, mix broth with spices, salsa, and cilantro.
4. Pour this over chicken in crock pot.
5. Cover with lid and cook on low 8 hrs or 4 hrs on high.
6. Serve over brown rice.



(I found this recipe at www.food.com/recipe/slow-cooker-latin-chicken-w-sweet-potatoes-and-black-beans-253599#ixzz1FHDs7TDY and made a few changes to it.)

Special Request

I am looking for slow cooker recipes.  Could you gals post some of your faves?  Thanks!

Slow cooker Santa Fe Chicken

FAST, EASY, CHEAP, HEALTHY AND YUMMY.  This recipe is a keeper.  I make it every so often.  Stephen loves it.  It's nothing fancy but it tastes good.

I can't remember where I first found this recipe.  I've changed up a few things to give it more flavor. You really don't need to measure this out -- This recipe is super flexible.  I tried to guess amounts just to give you a ballpark.

2 cups corn (recipe actually called for 2 cans of corn. I like to use frozen corn cuz it's healthier...and better!)
2 cups beans (Recipe calls for 1 can of black beans.  I like more beans and I like to use lots of kinds, just                                                           whatever I have on hand.  I usually don't use canned either)
2-3 chicken breasts
1-2 cups of salsa
Taco seasoning to taste and two or so cubes of chicken bouillon (not in original recipe.  Gives better flavor.)

Just dump all of these ingredients in the slow cooker and turn it on high or low, depending on how long you want it to take before it's done.  On high it will take just a couple hours (in my slowcooker at least) and on low it takes 3 or 4.  Serve over rice.

White Chicken Chili

Hello Fielding sisters! Thanks for letting me join your blog. I know I can't compete with a raised on a farm and now parents own a bed and breakfast background but I do come across good recipes every once in a while. Really, most of my activity on this blog will be taking your good recipes and using them for myself. When ever I cook a good meal my husband always asks where I got the recipe. Most of the time it is from Candice. I don't know why he thinks good meals are never my ideas but that might be because they are always from Candice!

I know my guidelines are to keep it healthy so here is a goodie (and it's healthy!)

White Chicken Chili

1 T. olive oil ( I used less)

1 medium onion finely chopped

1 can (4 oz) chopped green chilies

3 T. flour

2 t. ground cumin

2 cans (15.8 oz) northern beans (white beans)

1 can chix broth (14.5 oz)

1 1/2 c. shredded chicken (I used 2 thighs and 1 breast)

In a large skillet, cook onion in oil for 4 mins. or until transparent. Add chilies, flour and cumin; cook and stir for 2 mins. Add beans and chix broth; bring to a boil. Reduce heat;simmer for 10 mins or until thickened. Add chix; cook until hot. I also added a little corn starch to thicken it but the recipe didn't call for it.

You can also garnish this with cheese, sour cream and salsa. I didn't because I thought it was great just as is!

My new fave-onion,mushroom and spinach quesadillas

I am into sauteed onions right now. So I came up with this combo.

1/2 onion chopped

Mushrooms

3 handfuls of spinach

Saute onions and mushrooms sprinkle with garlic salt then add spinach and cook until just wilted. Throw in some crumbled bacon(from Costco) if you are into that sort of thing-I am.

Put about 1/2 of the cooked mixture on a tortilla in frying pan of the stove and then sprinkle a little cheese on top. Put one more tortilla on top or not to save calories.

Serve with Avacado and Salsa. And maybe some Tapatio. Love. it.

Confetti Alfredo

In my house we are eating less meat. I am coming about this for a lot of reasons but I think that overall we will be much healthier so I am working at coming to terms with no meat dinner. Last night was pasta night and the only way I feel good about nixing meat is to replace it with lots of veggies. I was running low on most veg but there was still a little left in the fridge to use. I didn't even miss the chunks of chicken. But I loved this because it had lots of colors from the different veggies

1/2 red onion

7 cloves of garlic(or as much as you can stand)

mushrooms

2 whole carrots

1/3 of a red bell pepper

spinach cut up

Saute all the ingredients waiting to add the spinach with the sauce

Then add one can of evaporated milk could use cream but saves lots of fat calories

1 tsp of chicken bullion (or to taste)

1/4 to 1/2 c parmesan cheese

Let simmer for a bit and then I stir my cooked pasta into the sauce or serve separately.

Thanks to Mom for encouraging me to use lots of fresh garlic in my alfredo sauce and I got a new garlic press. I don't think I will be buying the bottled stuff again for a while. Convenient yes but the flavor not so good.

Pasta with Chickpeas and Garlic Sauce

Contributed by Candice

A whirl in the food processor transforms the humble chickpea into a creamy sauce for pasta—a sauce that is a hallmark of rustic Italian cooking. Bolstered with garlic, tomatoes, and parmesan cheese, this easy dish makes the most of flavorful kitchen staples.

Pasta with Chickpeas and Garlic Sauce
This is a great idea for making a creamy pasta sauce with out having to add butter or cream. And it uses ingredients that I usually have on hand. I used the cheapo parmesan cheese instead of the real stuff and wheat pasta. It was delicious.
Ingredients
2 teaspoons olive oil
2 garlic cloves, peeled and crushed
3/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper
1 (15.5-ounce) can chickpeas (garbanzo beans), drained
1 (14-ounce) can fat-free, less-sodium chicken broth
1 1/2 cups uncooked medium seashell pasta (about 6 ounces)
1/2 cup grape tomatoes, halved
2 garlic cloves, minced
1 tablespoon minced fresh parsley
1 tablespoon fresh lemon juice
3 tablespoons shredded Parmigiano-Reggiano cheese
Preparation
Heat oil in a medium saucepan over medium heat. Add crushed garlic; sauté 1 minute. Add salt, pepper, chickpeas, and broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes.

While garlic mixture simmers, cook pasta in boiling water 9 minutes, omitting salt and fat; drain well.

Place chickpea mixture in a food pro-cessor, and process until smooth. Combine chickpea mixture, pasta, tomatoes, minced garlic, fresh parsley, and lemon juice; toss well. Sprinkle with cheese. Serve immediately

Tomato Soup with Roasted Garlic and Seasonal Herbs

Tomato Soup with Roasted Garlic and Seasonal Herbs
Contributed by Candice

This is delicious. The cayenne pepper gives it the perfect kick. I will admit that I added a tiny bit of cream to the finished product. I just couldn't resist because I had it sitting in my fridge and I knew it would be so yummy in the soup.

1/2 large onion
1 rib celery
1 14.5-ounce can Muir Glen Fire-Roasted diced tomatoes*
1 14.5-ounce can Muir Glen Fire-Roasted crushed tomatoes*
1 1/2 cups vegetable broth
1 tablespoon oregano
1 teaspoon rosemary
1/8 teaspoon cayenne (or to taste)
4 cloves roasted garlic
1 tablespoon minced parsley
salt and pepper to taste
1/2-1 teaspoon agave nectar or sugar (optional)
4 tablespoons plain soy yogurt (optional, but good)

Sauté the onion and celery in a medium non-stick saucepan (sprayed with olive oil, if you like). When the onion is translucent, add the tomatoes, broth, oregano, rosemary, and cayenne. Simmer on very low heat for 10 minutes.

Transfer half of the soup to the blender, add the roasted garlic, and puree until fairly smooth. If you’d like a chunky soup, add the blended half back to the pot. For a smoother soup, blend the rest of the soup and return it to the pot. Add the parsley and salt and pepper to taste, and simmer for about 10 minutes to allow the flavors to blend. Taste the soup, and if it is too acidic, add a little agave nectar or sugar, just enough to take the edge off. Ladle into 4 bowls, and stir a tablespoon of soy yogurt into each. Serve with croûtons, if desired.

Worthy of a Special Occasion Rate the Recipe Read Reviews (56)

Liz's Baked Zucchini Sticks

Liz’s Baked Zucchini Sticks
Contributed by Candice

I got this recipe from my sister in law and I think it is a fun and yummy way to eat zucchini.

3 medium zucchini sliced into 3" x 1/2" sticks
1 large egg white
1/3 cup seasoned bread crumbs
2 tbsp grated Pecorino Romano cheese
1/4 tsp garlic powder
salt & fresh pepper

Dip zucchini sticks into eggs then into bread crumb and cheese mixture, a few at a time and shake to coat. Place the breaded zucchini in a single layer and spray more cooking spray on top. Bake at 425° for about 20-25 minutes, or until golden brown.

Crab and Avocado Salad

Crab and Avocado Salad
Contributed by Candice

Do you remember this recipe in Mom's Lion House Classics cookbook? I used to love it then and I found the recipe in my file and decided to try it and see if it was as good as I remembered. I think it is even better than I remembered. Peter wouldn't try even a little bite. In fact he sat there and stared at me, telling me that I was disgusting and I eat disgusting things. In other words, he is not a fan of this recipe. But that is okay because I love it.
• 2-3 large avocados, chopped
• 1 pkg. imitation crab meat
• 1 cup finely diced celery
• 1/2 - 1 cup radishes
• 2 Tbs. lemon juice
• 2 Tbs. vinegar
• 4 Tbs. oil
• 2 Tbs. green onion
• Dash of cayenne pepper
• Salt
• 3-4 tomatoes, chopped
Mix lemon juice, vinegar, and oil in small bowl. Pour over other ingredients and toss gently to coat.

Chicken Taco Soup

Chicken Taco Soup
Contributed by Candice

This is my favorite dinner. It's pretty healthy, it's easy, and I think it is delicious. And I love eating it again the next day. • 1-2 chicken breasts, chopped
• 1 tsp. olive oil
• 1 tsp. minced garlic
• 1 cup chopped onions
• ½ tsp. cumin
• 6 cups water
• 1 ½ Tbs. chicken base
• 1 cup frozen corn
• 1 cup brown rice
• 1 can black beans, rinsed and drained
• ½ tsp. chili powder
• 1 Tbs. lemon juice
• 2 cups fresh chunky salsa (I usually make this myself by cutting up fresh tomatoes, onions, and cilantro and tossing with lemon juice and salt)
Directions:
Saute chicken, garlic, and onion in oil. Add cumin and mix well. Add water, chicken base, chili powder, lemon juice, salsa, rice and beans. Bring soup to a boil. Reduce heat and simmer until rice is done. Add frozen corn.
Garnish with chopped avocado, shredded cheese, tortilla chips, cilantro and lime.

Dee's Healthy Bread

Dee's Healthy Bread
Contributed by Candice

This was a great bread recipe. Probably my favorite one so far. Instead of the bread flour I used 1/2 vital wheat gluten and the rest was all whole white wheat. I didn't follow the instructions as all, I just mixed the yeast and warm water and then began adding the other ingredients in ending with the whole wheat.
2 tablespoons active dry yeast
1 teaspoon white sugar
1/2 cup warm water
3 1/2 cups warm water
1/4 cup honey
1/4 cup molasses
1/2 cup vegetable oil
2 eggs 2 tablespoons lemon juice
7 cups whole wheat flour
1/4 cup flax seed
1/4 cup cracked wheat
1/4 cup sunflower seeds
4 teaspoons salt
4 cups bread flour
Directions
In a small bowl, dissolve the yeast and sugar in 1/2 cup warm water. In a large bowl, mix remaining 3 1/2 cups warm water, honey, molasses, oil, eggs and lemon juice. Mix well. Add yeast mixture and stir.
Gradually add 5 cups whole wheat flour beating well after each addition. Add the flax, cracked wheat and sunflower seeds, stir well.
Let stand for 20 minutes, until mixture is very light. Stir in salt and the rest of the flours until dough pulls away from the sides of the bowl.
Knead 10 to 15 minutes until dough is smooth and elastic. Put into a greased bowl and cover, let rise in the oven with light on until doubled, about 1 hour.
Punch down and shape into 6 round balls. Cover and let rest for 20 minutes.
Form into loaves and let rise covered in oven until doubled. Bake at 375 degrees F (190 degrees C) 25-35 minutes.
Nutritional Information
Amount Per Serving Calories: 97 | Total Fat: 2.5g | Cholesterol: 6mg Powered by ESHA Nutrient Database
Nutritional Information
Dee's Health Bread
Servings Per Recipe: 72

Amount Per Serving

Calories: 97

Total Fat: 2.5g
Cholesterol: 6mg
Sodium: 133mg
Total Carbs: 16.7g
Dietary Fiber: 2g
Protein: 3.1g

Celery Citrus Salad

Celery Citrus Salad
Contributed by Candice


This is a keeper. So yummy, yet very healthy. The feta cheese is the only fat in the salad. I did add some walnuts because I had some and they sounded good. Delicious!
5 honey tangerines, Murcotts or Satsumas
1 ounce (about 1/4 cup) feta cheese crumbles
2 tablespoons balsamic vinegar
4 cups (about 1/4 pound) mixed salad greens
1 cup roughly chopped celery leaves
3 cups sliced celery

Method
Squeeze juice from one citrus fruit into a large bowl. Add feta cheese and vinegar and mix with a fork, mashing the cheese to make a dressing. Peel remaining citrus and separate into segments. Transfer to bowl with dressing. Add salad greens, celery leaves and celery and toss well.

Nutrition

Per serving: 110 calories (15 from fat), 1.5g total fat, 1g saturated fat, 5mg cholesterol, 190mg sodium, 23g total carbohydrate (5g dietary fiber, 17g sugar), 4g protein

Indian Fish Curry

Buy 4 white fish filets, the thicker the better, but type of fish is not so important.  What ever has the best price.  Frozen fish grocery cases have some great deals.....

Take each filet and put in in a marinade of 2 t. Dijon mustard, 1 t. fresh ground pepper, 1/2 t.salt, 2 T. oil.

Marinate for 30 minutes in fridge.

With one T. oil in bottom of sauce pan sweat 4 coarsely chopped garlic cloves, 1 coarsely chopped onion, 1 inch piece of fresh gingerroot, peeled and chopped.  Add 2 t. of cayenne pepper (or less if you want it less hot) 1/2 t. tumeric, 1 t. cumin, 1 tsp coriander (if you don't have just add more cilantro later) 1 t. salt, 1 t. sugar, 1/2 c. chopped tomato, and 1/2 c. broth.  Stir and cook together to make a sauce then add the fish and you can either bake it at 350 degrees for 30 minutes or just tend it in the sauce pan on low for 20 to 30 minutes or until the fish flakes easily with a fork.  Garnish with chopped fresh cilantro and serve with steamed brown or white rice.  When Spencer and Andrea come for Sunday dinner, we have had this several times as we have white fish that hasn't sold for the week and must be used.  They seemed to really like it and I love it.  I love the Indian flavors!

Wonderful flavors!

Green Pork Enchiladas

Last night for dinner I used a leftover pork roast to make some awesome enchiladas. At least I liked them anyway the kids said they tasted like garbage.

Here is how I made the green sauce

5-6 Tomatillos

1 handful of cilantro

3 garlic cloves

1/2 onion sauteed

Add 1-2 cups water

1/4 c sour cream(obviously you could add more to make it creamy, I also tried it with like 4 oz of cream cheese once and it was good)

2 T flour

1 T chicken boullion or more

Put this all in your blender until ingredients are mixed to your preferred consistency. I like mine a little chunky

I then cooked it on the stove until it bubbled

I then filled warmed corn tortillas with pulled pork and a little more onion and monterey jack cheese. Then pored the sauce on top with more cheese and baked in the oven.

Served with Spanish rice and beans it was fabulous.