SLOW COOKER SHREDDED CHICKEN FOR NACHOS, QUESADILAS, ENCHILADAS OR BURITTOS

SLOW COOKER SHREDDED CHICKEN
I was skeptical this would be good when I was making it but we all LOVED it!  So easy and yummy.  I had the bone-in chicken breast (was a really good buy).  Cooked in crock pot then took out and shredded and put back in juice and cooked for about another two hours.

4-6# boneless, skinless chicken thighs (frozen or fresh) - see my note above
1 T chili powder
1 1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/2 tsp pepper
1/4 tsp oregano
1 (4 oz) can green chilies
1 can Rotel diced tomatoes with green chilies (undrained)
2 T lime juice (optional)

Place chicken in bottom of slow cooker.  Place remaining ingredients in slow cooker.  Cover and cook for 6-8 hours or high 3-4 hours.  Once cooked shred chicken with two forks.  Serve over tortilla chips and top with favorite toppings.  (see note above this chicken could be used for lots of different things)

Possible toppings:
shredded cheddar cheese
sliced jalapeno
olives
fresh chopped tomatoes
corn
black beans
salsa
sour cream
chopped spinach
refried breans

ROASTED PUMPKIN SEEDS

HOW TO ROAST PUMPKIN SEEDS
http://ohsheglows.com/2012/09/17/how-to-roast-perfect-pumpkin-seeds-easy-crunchy-addictive/
I used Kosher salt.

UPDATE: Stephanie Seaton made roasted pumpkin seeds at our YW activity.  She cooked them at 425 and would take them out and stir them so often.  She used season salt.  They were really good. Cooked them for about 20+ minutes.

How To Roast Pumpkin Seeds:

1. Clean the seeds. The annoying-but-necessary task is that you have to meticulously clean the seeds until there are no signs of pumpkin guts. The best way to do this (that I have discovered from your comments!) is to plunk the seeds + guts into a big bowl of water and use your hands to break it apart. The seeds will float to the top of the water! They clean much faster this way.

Note: Some of you say that sugar pumpkin seeds yield much crispier seeds than carving pumpkins. I used sugar pumpkin seeds and mine were certainly super crispy!

2. Boil for 10 minutes in salt water. Using Elise’s method for inspiration, I added the pumpkin seeds to a medium-sized pot of water along with 1 tsp salt. Bring it to a boil and reduce the heat to simmer, uncovered, for about 10 minutes over low-medium heat. Apparently, this method helps make the pumpkin seeds easier to digest and produces a crispy outer shell during roasting. If you are short on time, you can totally skip this step! They will still turn out lovely.

3. Drain the seeds in a colander and dry lightly with a paper towel or tea towel. The seeds will stick to the towel, but just rub them off with your fingers. Don’t worry, they don’t have to be bone dry – just a light pat down.

4. Spread seeds onto a baking sheet and drizzle with extra virgin olive oil (I only needed to use about 1/2-1 tsp). Massage oil into seeds and add a generous sprinkle of Herbamare (or fine grain sea salt will do). Try to spread out the seeds as thin as possible with minor overlapping.

5. Roast seeds at 325F for 10 minutes. Remove from oven and stir. Roast for another 8-10 minutes (if your oven temp is wonky, this bake time could vary a lot!). During the last 5 minutes of roasting, remove a few seeds and crack open to make sure the inner seeds are not burning (you don’t want the inner seed brown). Cool a couple and pop them into your mouth to test. They are ready when the shell is super crispy and easy to bite through. The inner seed should have only a hint of golden tinge to it. They should not be brown.

6. EAT! Remove from oven, add a bit more Herbamare, and dig in! Ah, so good, so good! There is no need to remove the outer shell; it’s quite possibly the best part.

Read more: http://ohsheglows.com/2012/09/17/how-to-roast-perfect-pumpkin-seeds-easy-crunchy-addictive/#ixzz3HPIyoPHX

PUMPKIN PIE SMOOTHIE

PUMPKIN PIE SMOOTHIE
This was posted one time during Game On.  I love, love it!  About 300 calories if using almond milk and powder peanut butter.  Next time I am going to add some frozen spinach.  

UPDATE: I also add 1/3-1/2 cup oatmeal.  Cocoa powder, spinach and white chocolate syrup.  Yum!


Author Jessica Joy at TheFitSwitch.org

1/3 cup canned pumpkin, unsweetened
1 scoop protein powder
1 cup milk
1/2 frozen banana
1 tsp pumpkin spice
1 T almond butter (I use powder)
1/2 cup ice

Combine everything in the blender.

GINGERBREAD PANCAKES

GINGERBREAD PANCAKES
I am pretty sure this recipe came from Martha Stewart Living magazine.  We really liked it - especially with little chocolate chips and peanut butter. Yum!  Made lots.

Whisk together:
3 cups flour (I used 1 cup cake, 1 cup ww pasty and 1 cup white)
1 T baking powder
3/4 tsp baking soda
1 tsp coarse salt
2 tsp ground ginger
2 tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg

Add:
3 large beaten eggs
1/3 cup molasses
3 cups buttermilk

Stir until combined.

EASY LEMON CURD RECIPE & LEMON POPPY SEED WHITE CHOCOLATE BLONDIES

EASY LEMON CURD RECIPE
This was really good.  Put on top of waffles (crispy).  Used lemons from bountiful baskets.  I added about 1/2 tsp lemon zest.  It was definitely lemony.  

Ingredients

• 1/2 cup fresh lemon juice (2-3 lemons), room temperature
• 1/2 cup sugar
• 4 tablespoons butter, melted
• 1 egg, room temperature

Instructions

1. Whisk together the egg and sugar in a large microwave-safe bowl. Then whisk in the melted butter and lemon juice until thoroughly combined. Be sure to use a bowl that is big enough to avoid bubble-overs. The lemon mixture should fill no more than 1/4 of the bowl.
2. Microwave the mixture for 1-minute increments, removing from the microwave and stirring to combine after each minute.
3. When the curd starts to thicken; sticks the back of a spoon; and starts to mound a bit as you stir, it's done. (It will be like a gel consistency, but will thicken more once cooled.) If you are unsure, you can look for a temperature of about 187 degrees. Cook time will take anywhere from 4 to 10 minutes, depending on the strength/power of your microwave.
4. Stir the curd one more time, spoon it into a storage container, and refrigerate until firm.
5. Keep curd refrigerated for up to 3 weeks; freeze for longer storage.

Notes

Avoid using a metal utensil to mix the hot lemon mixture, in order to avoid a metallic taste. (forgot about this and used my metal whisk - it was fine).

You can use lemon curd on:

• scones
• toast
• muffins
• doughnut or pie filling
• mixed with whipped cream
• served with cookies
• cakes (including cheesecake)

LEMON POPPY SEED WHITE CHOCOLATE BLONDIES 

We liked this, but wouldn't ever craze.  Good if craving lemon, wanting something different or a good way to use up any leftover lemon curd.

Ingredients

• 4 tablespoons unsalted butter
• 3/4 cup white chocolate chips
• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/3 cup white chocolate chips
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 2 large eggs
• 1/4 cup prepared lemon curd
• 2 tablespoons poppy seeds

Instructions

1. Preheat oven to 350 degrees and line an 8×8 inch baking dish with parchment paper.
2. Place butter in a microwave safe bowl and microwave for 30-45 seconds, until butter is melted and hot. Add 3/4 cup white chips and let sit for 1 minute. Stir until smooth, if needed place back in microwave for an additional 15-30 seconds to melt through.
3. Stir flour, sugar, white chocolate chips, baking powder and salt into the melted chocolate mixture. Stir in eggs and lemon curd and poppy seeds until well combined. Transfer to prepared baking dish, spreading evenly. Bake for 30-35 minutes, until cooked through.
4. Let cool completely then cut into squares. Dust with powdered sugar and serve at room temperature or chilled.

LEMON BLUEBERRY MUFFINS

LEMON TEA MUFFINS
Taste of Home Contest Winning 2006 pg. 150.

These were a really good afterschool snack for the kids. Made normal size but next time would do mini.  They are very lemony.  Quite a few steps so it was nice making them in the afternoon instead of morning.

LEMON BLUEBERRY MUFFINS
These are super easy to make and yummy!  Loved the topping.  Would like trying to substitute the 1/2 the sour cream with yogurt.  Found in taste of home cookbook annual recipes 2010 pg 144.

UPDATE: Liked these even better the next day.  Super Yummy!

Ingredients

• 2 cups biscuit/baking mix

• 1/2 cup plus 2 tablespoons sugar, divided

• 1 egg

• 1 cup (8 ounces) sour cream

• 1 cup fresh or frozen blueberries (see note below)

• 2 teaspoons grated lemon peel

Nutritional Facts

1 muffin (prepared with reduced-fat baking mix and reduced-fat sour cream) equals 154 calories, 3 g fat (2 g saturated fat), 24 mg cholesterol, 251 mg sodium, 28 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1/2 fat.

In a large bow, combine biscuit mix and 1/2 cup sugar.  Whisk egg and sour cream; stir ingredients just until moistened.  Fold in blueberries.

Fill muffin cups.

Combine lemon peel and remaining sugar (2 T) and sprinkle over batter.

Bake at 400 for 20-25 minutes.  Let set 5 minutes before removing.

If using frozen blueberries, use without thawing to avoid discoloring the batter.