Monday, March 14, 2016

Honey Garlic Chicken

Good low-calorie crock pot recipe.  Easy to put together and ready in about four hours.


Recipe Notes
From the blog  Nutritional information below is for chicken only.  Does not include information for rice as seen above.

Nutritional Information (per serving - serves 6)
201 calories - 1 g. fat - 17 g. carbohydrates - 33 g. protein - 0 g. fiber

  • 2 lb. boneless, skinless chicken breasts, cut into small chunks
  • 3 garlic cloves, minced
  • 3/4 tsp. dried basil
  • 1/3 c. low-sodium soy sauce (Do not use regular.  The result is too salty.)
  • 1/3 c. ketchup
  • 1/4 c. honey
  • 1/8 tsp. red pepper flakes
1.  Whisk together garlic, basil, soy sauce, ketchup, and honey.
2.  Add chicken to crock pot.
3.  Pour sauce over chicken and mix everything together.
4.  Cook on low for 3-4 hours or until chicken is cooked through but not dry.
5.  Remove chicken from sauce to a baking sheet covered with foil.
6.  Broil for 5 minutes to create a crispy outside.
7.  Return to sauce and serve over rice.

Sunday, March 13, 2016

Mexican Street Corn Dip

Really excellent dip that I slightly adapted from the blog  Serve with blue corn tortilla chips.  They add both good flavor and good crunch to the recipe.


Recipe Notes
The original recipe calls for either fresh corn or thawed frozen corn.  I made it with fresh and I think that is likely best.  If you buy the cotija cheese in a block use a microplane grater to grate it into the recipe and then also over the top of the finished dish.

  • 8 oz. less-fat cream cheese, softened
  • 1/4 c. sour cream
  • 3 tbsp. mayonnaise
  • 1 tsp. ground cumin
  • 1/2 tsp. chili powder
  • Salt & freshly-ground black pepper to taste
  • 1 tbsp. butter
  • 3 c. corn kernels (approximately 4 ears) cut from the cob or thawed from frozen
  • 1 jalapeno pepper, seeded and finely chopped
  • 2 tbsp. cilantro, finely chopped
  • 2 tbsp. sliced green onions
  • 1/4 c. cotija cheese
  • Blue corn tortilla chips, for serving
1.  Add softened cream cheese, sour cream, mayonnaise, cumin, chili powder, salt, and pepper.
2.  Beat on low speed until very well-combined and set aside.
3.  Add butter to a large skillet and melt over medium heat.  
4.  Add corn and jalapeno.  Cook until softened (approx. 10 minutes).  
5.  Add cilantro and green onions, cook 1 minute.  
6.  Remove vegetables from heat and add to cream cheese mixture.  Grate cotija cheese into the mixture and stir well.
7.  Pour dip into a serving bowl.  Garnish with additional chili powder, cilantro, green onions, and/or cotija cheese if preferred.  Serve immediately and enjoy!