Monday, November 21, 2011

Grape Salad


ngredients

  • 1 package (8 ounces) cream cheese, softened
  • 1 cup (8 ounces) sour cream
  • 1/3 cup sugar
  • 2 teaspoons Spice Islands® pure vanilla extract
  • 2 pounds seedless red grapes
  • 2 pounds seedless green grapes
  • 3 tablespoons brown sugar
  • 3 tablespoons chopped pecans

Directions

  • In a large bowl, beat the cream cheese, sour cream, sugar and vanilla until blended. Add grapes and toss to coat. Transfer to a serving bowl. Cover and refrigerate until serving. Sprinkle with brown sugar and pecans just before serving. Yield: 21-24 servings.
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Thursday, November 10, 2011

Amy's Chicken Enchilada Chili

Ingredients for Chili:
·           3 boneless & skinless chicken breast (approximately 1.5 lbs)
·           1 1/2 cups enchilada sauce or approx 2 small cans from grocery store (I make my own)
·           1 (28 oz) can of Red Gold diced tomatoes (these are Gluten Free)** 
·           1 (28 oz) can of pinto 1 (15 oz) can of kidney beans, undrained***
·           1 large onion, diced
·           1-2 cloves of garlic, chopped
·           1-2 teaspoons chili powder
·           1 teaspoon cumin
Directions:
Pour enchilada sauce and canned tomatoes into the bottom of a 6 quart slow cooker. Add beans, onion, garlic, and spices. Stir to combine. Place chicken breasts on top. Cover and cook on low for 7-8 hours, or until flavors have combined.  Once finished, shred chicken with a fork.
Serve with shredded cheddar or mexican cheese and a dollop of light sour cream, if desired.  It's also fantastic with sliced avocado.
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Wednesday, November 2, 2011

Crockpot Pineapple Chicken (Stephanie O'Dea)

--enough chicken for 4
--20 oz can of pineapple chunks
--1/4 cup soy sauce (Tamari wheat free or La Choy are gluten free)
--1 t red pepper flakes


The Directions.

plop the chicken into the crockpot. I used frozen breast tenders. Drain the pineapple, and add the chunks with the soy sauce and the red pepper flakes.

cook on low for 4-6 hours, or on high for 3-4.

The cooking time will depend on how thick your pieces of chicken are, and if they are frozen or not.

My frozen breast tenders only needed to cook on low for 4 hours.

Serve over rice, quinoa, or on a bed of fresh spinach.

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