Archive | April 2014

Banana Bites


2 tortillas
¼ cup peanut butter or almond or sunflower butter
2 bananas, peeled

Place 1 tortilla on a flat surface and spread 2 tablespoons of peanut butter on the tortilla to coat it evenly.

Place one whole banana near the edge of the tortilla and roll it up.

Slice the banana dog into ½-inch rounds.


Crock-pot Potato Chowder


8 cups diced potatoes
1/3 cup onion, chopped
3 (14 1/2 ounce) cans chicken broth
1 (10 3/4 ounce) can condensed cream of chicken soup
1 (8 ounce) package cream cheese, cubed, softened
1/2 lb bacon, cooked and crumbled


Combine potatoes, onion, broth, and cream of chicken soup in crock pot.

Cover and cook on low 8-10 hours or until potatoes are tender.

Add cream cheese and blend.

Top with bacon and chives before serving.

Crock-pot Garlic Brown Sugar Chicken


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 black pepper


Place chicken in crock pot.

Mix all remaining ingredients and pour over chicken.

Cook on low for 6-8 hours or high 4-5 hours.

Serve over rice or noodles.

Asiago Chicken with White Wine Sauce


2 large large skinless and boneless chicken breasts
1/2 cup all purpose flour
1 tsp all purpose seasoning
1 tsp paprika
2 Tbsp butter
2 Tbsp extra virgin olive oil
2 (4-oz) cans sliced mushrooms, drained
1 heaping teaspoon minced garlic
1 cup dry white wine
1/2 cup chicken broth
1 tsp thyme, dried
1/4 cup asiago cheese, grated
1/2 cup heavy cream

Combine flour, seasoning salt, paprika, salt and pepper; dredge chicken pieces in flour.

2 In large skillet over a medium heat, heat 2 Tbsp butter with 1 Tbsp olive oil. Fry chicken about 4 to 5 minutes on each side. Remove to plate.

3 Add remaining 1 Tbsp olive oil to hot skillet. Add mushroom and garlic and saute until mushrooms begin to brown. Add wine and thyme

4 Add chicken back to pan, bring to boil, reduce heat and simmer covered 12 to 15 minutes.

5 Remove chicken from pan and add cheese and cream. Cook, stirring constantly until cheese has melted. Continue cooking until reduced by 1/2. It will thickened as liquid cooks out.

6 Add chicken back to sauce and heat just until chicken is good and warm.