Sunday, April 22, 2012

Crockpot Chicken Creole (Healthy too!)

4 skinless, boneless chicken breasts ¼ tsp. black pepper ¼ tsp. salt 1 tbsp. Creole or Cajun Seasoning* 1 (14.5 ounce) undrained can of Stewed Tomatoes ¼ cup of salsa (optional) 1 green pepper, sliced 1 red pepper, sliced 2 cloves of garlic, diced ½ of a small onion, sliced 1 celery stalk, sliced 1 cup of fresh mushrooms, sliced *Creole Seasoning: Black Pepper, Chili Powder, Garlic Powder, Onion Powder, Oregano, Paprika, Red Pepper, Salt & Thyme Season both sides of the chicken breasts with salt, black pepper, and the Creole or Cajun seasoning (see the suggested list of spices above if you are interested in creating your own Creole seasoning). Place the chicken in the bottom of the crock-pot and add the remaining ingredients directly on top; saving the mushrooms for the final 30 minutes of cooking. Cook on high for 5 hours. Serve the chicken either whole or cut into pieces atop pasta or rice. If you're serving with pasta, toss the pasta with some of the sauce prior to serving. Courtesy of

Saturday, April 7, 2012

Easy Creamy Fruit Mousse

I got this recipe from "Our Best Bites". This is fun and yummy (not so nutritious)
We are having it for Easter Dinner. I did 4 different jellos and put them in a trifle bowl. We are not putting the topping on. It is very pretty looking. I would love to have those little cups that she has and have individual servings but i don't so I did the large bowl. I tried to copy the picture so you could see how pretty it is but it would not copy.

Recipe by Our Best Bites

1 small (3 oz) box fruit flavored gelatin, regular or sugar free
1 cup boiling water
8 ounces cream cheese, divided
1/2 cup cold water
8 ounce container COOL WHIP, divided
1/2 cup powdered sugar
1/4 teaspoon vanilla extract
1 small orange

Dissolve gelatin in boiling water. Place in blender and add 4 ounces (half of the package) cream cheese. Process until smooth. Add cold water and pulse blender to stir. Add half of the container of COOL WHIP (about a heaping cup) to the blender and process just until combined and mixture is free of lumps.

Pour mixture into one serving bowl, or several smaller individual sized dishes. Refrigerate until firm, 3-4 hours. Either top with remaining COOL WHIP or continue on with topping recipe.

To make topping, beat remaining 4 ounces cream cheese with powdered sugar, vanilla, about 1 teaspoon orange zest (more if desired) and one teaspoon of the orange juice. Blend until creamy and smooth, and fold in remaining 4 ounces COOL WHIP. Add more orange juice if needed for consistency. Dollop, pipe, or spread topping over chilled mousse just before serving. If you refrigerate the mousse with the topping on, it will harden, so it’s best to whip it up just before serving. Makes about 6, 1/2 cup servings.