EASY CROCKPOT CHICKEN FAJITAS

This is one of the many  recipes online for  crock pot fajitas. They were so  easy and really good. I liked the lightness of the sauce as opposed to cooking in salsa...   I especially liked these wrapped  in corn tortillas and sprinkled with a little cheese. Some of  my family liked them over rice. The link for this recipe is here.




      

         1 lb of Chicken Breast
         3 Peppers (Green, Red, and Yellow), sliced 
         1 Onion, sliced
         1 Package of Taco Seasoning 

1. Slice peppers and onions then place them on the bottom of the crock pot
2. Put chicken on top of peppers and onions
3. Sprinkle taco seasoning on the top
4. Cook on low for 6-8 hrs (or high for 3-4)
5. Shred everything up and mix together. Serve with tortillas and  toppings – sour cream, guacamole, cheese, lettuce, etc.

     

Fresh Apple Cake

Linda Olson shared this dreamy cake at our October activity. What a yummy taste of autumn!






Fresh Apple Cake









1/2 c oil                            1 t salt
2 eggs                               2 c sugar
2 t soda                             2 c flour
1 t nutmeg                        5 c  raw apples (peeled and chopped)
1 t cinnamon

Dump in bowl all at once and mix together.  Pour into greased 9" x 13" pan.  Bake at 325 degrees for one hour.

Bishop Kelson's Favorite Rice Krispies Treats

These were so requested when Bishop Kelson was our bishop that he copied off the recipe!


1 cup sugar
1 cup light corn syrup
Heat to a bubble stirring constantly, take off heat immediately after it bubbles.

Thoroughly mix sugar mixture with 1 cup peanut butter.

Add 6 cups Rice Krispies to the mixture and mix well, push down into a well buttered 9 x 13 pan.

Melt and mix 1 package semi sweet chocolate morsels and 1 package butterscotch morsels together and spread over rice Krispies mixture.

Let set until cool.

Stuffed mushrooms

I came across this recipe in the Magic Bullet brochure. It would be a good appetizer but was so  easy and delicious it is a fun side to any meal.  I had some filling left over and tossed it on warm pasta-fabulous!

10-12 large mushrooms
1/4 c low fat Ricotta Cheese  (2 pts)
1/2 c fresh spinach
1 oz Parmesan cheese  (3 pts)
1 clove garlic
1/4 of regular onion
splash of chicken or vegetable broth

Pre-heat oven to 350 degrees.
Start off by...popping off the stems of the mushrooms, making area for the stuffing.
Load all the ingredients, except the mushrooms in the magic bullet, blender or food processor. Pulse until the consistency is slightly textured but not quite smooth.  Spoon the mixture into the mushroom tops and cook on a lightly greased baking sheet for 15-20 minutes.

Healthy Chocolate Spinach Smoothie

This is a refreshing way to start the day or have a snack!

1 frozen banana (I slice mine before freezing)
1/2 to 1 cup almond or coconut milk
1 scoop protein powder (vanilla or chocolate)
2 T unsweetened cocoa powder
1/2 t cinnamon
2-3 cups fresh spinach leaves
6-7 ice cubes

Puree all in blender and enjoy!

Avocado Chocolate Fruit Dip

Jenny Twitchell shared this yummy recipe at our back to school activity. Yes, healthy can be delicious!

Avocado Chocolate Dip 

Finely blend 2 ripe avocados,

add 1/2 C. unsweetened cocoa powder,

1/2 C. honey,

1 teaspoon of vanilla

Blend well and serve with fruit!

 This can also be used as a frosting.

Crock Pot Salsa Chicken

I saw this recipe shared on another site.  I started with frozen chicken breasts and it was delicious.
It was great over rice or wrapped in a tortilla.

SLOW-COOKER SALSA CHICKEN

Ingredients
2 lbs. (32 oz.) chicken breasts, boneless and skinless
1 cup salsa, homemade or purchased
1 cup petite diced canned tomatoes (choose low-sodium)
2 tbsp. taco seasoning
1 cup onions, diced fine
1/2 cup celery diced fine
1/2 cup carrots, shredded
3 tbsp. sour cream, reduced fat

Directions
Place the chicken in a slow cooker. Sprinkle the taco seasoning over the meat then layer the vegetables and salsa on top. Pour a half cup water over the mixture, set on low and cook for 6-8 hours. The meat is cooked when it shreds or reaches an internal temperature of 165°F. When ready to serve, break up the chicken with two forks then stir in the sour cream.
Makes eight 1 cup servings.