Slow Cooker Honey Garlic Chicken

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Slow Cooker Honey Garlic Chicken

Yield: 4 servings
Prep Time: 20 min
Cook Time: 5 hours

Ingredients:

3 large skinless chicken breasts (2 1/2 to 3 pounds total)
1/2 cup honey
1/4 cup low sodium soy sauce
1/2 cup mixed blackberries and blueberries
3 Tablespoons sugar
1/4 cup garlic hoisin sauce
2 Tablespoons olive oil
1/2 cup diced onion

1 Tablespoon cornstarch
Sliced green onions, for garnish

Directions:

 

Arrange the chicken breasts in the slow cooker so that they are not overlapping.

In a medium bowl, whisk together the honey, soy sauce, blackberries and blueberries, sugar, hoisin, olive oil, and onion, and then pour the sauce over the chicken. Cover the slow cooker and cook the chicken on LOW for 4 to 5 hours until the chicken is fully cooked.

Using tongs, remove the chicken from the slow cooker (reserving the liquids) and place it on a cutting board. Shred the chicken into smaller pieces.

In a small saucepan, whisk together the cornstarch with 3 tablespoons of cold water.

Transfer the liquids from the slow cooker into the small saucepan set over medium-high heat . Bring the sauce to a boil and cook it until it reduces and has thickened slightly, about 3 minutes. Pour the sauce over the chicken, tossing to combine. Serve the chicken topped with green onions.

Serve with rice and broccoli

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Orange Juice Smoothie

OJ smoothie

Orange Juice Smoothie

2/3 cup  Orange Juice
1/2 cup Quinoa Flakes
3/4 cup Vanilla Greek yogurt (or your favourite yogurt)
1 medium frozen banana, sliced
1 tbsp honey
1/2 cup Almond milk
1 cup ice cubes

Blend well.
Serves 2.

 

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Orange Juice Smoothie

OJ smoothie

Orange Juice Smoothie

2/3 cup  Orange Juice
1/2 cup Quinoa Flakes
3/4 cup Vanilla Greek yogurt (or your favourite yogurt)
1 medium frozen banana, sliced
1 tbsp honey
1/2 cup Almond milk
1 cup ice cubes

Blend well.
Serves 2.

 

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Apple Coleslaw

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Ingredients

Poppy Seed Honey Dressing:

1/4 cup cider vinegar
1 cup mayonnaise
1/3 cup poppy seeds
1/3 cup honey
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 medium cabbage, cored, finely shredded
1 purplemedium cabbage, cored, finely shredded
4 large apples, chopped
1 cup cranberries, optional
1 cup of pecans

Directions

Prepare the Poppy Seed Dressing. In a medium bowl, combine all the ingredients together until well blended. Set aside.

Prepare the salad. In a large bowl, combine the cabbage, apples,  cranberries, and pecans. Pour in the reserved dressing and toss until well blended. Refrigerate at least 1 hour before serving, mixing the salad at least once to evenly distribute the dressing.

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Summer Fruit

fruit

This is a great local summer fruit salad

Dice up peaches, nectarines, red and black plums

Chop up some crystalized ginger and sprinkle on fruit salad

Drizzle with honey

Serve with a dollop of lemon greek yogurt!

Slow Cooker Honey Garlic Chicken

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Yield: 4 servings
Prep Time: 20 min
Cook Time: 5 hours

Ingredients:
3 large skinless chicken breasts (2 1/2 to 3 pounds total)
1/2 cup honey
1/4 cup low sodium soy sauce
1/2 cup mixed blackberries and blueberries
3 Tablespoons sugar
1/4 cup garlic hoisin sauce
2 Tablespoons olive oil
1/2 cup diced onion

1 Tablespoon cornstarch
Sliced green onions, for garnish

Directions:

Arrange the chicken breasts in the slow cooker so that they are not overlapping.

In a medium bowl, whisk together the honey, soy sauce, blackberries and blueberries, sugar, hoisin, olive oil, and onion, and then pour the sauce over the chicken. Cover the slow cooker and cook the chicken on LOW for 4 to 5 hours until the chicken is fully cooked.

Using tongs, remove the chicken from the slow cooker (reserving the liquids) and place it on a cutting board. Shred the chicken into smaller pieces.

In a small saucepan, whisk together the cornstarch with 3 tablespoons of cold water.

Transfer the liquids from the slow cooker into the small saucepan set over medium-high heat . Bring the sauce to a boil and cook it until it reduces and has thickened slightly, about 3 minutes. Pour the sauce over the chicken, tossing to combine. Serve the chicken topped with green onions.

Serve with rice and broccoli

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Toasted Apricot Bread with Honey Peanut Butter

apricot toast

Just wanted a change to my morning breakfast routine, this was a great satisfying breakfast!

APRICOT BREAD

Ingredients:

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cup white sugar
1/4 cup butter or margarine, softened
1/2 cup orange juice
2 tablespoons milk
1 egg
1 1/2 cups dried apricots, chopped

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×5 inch loaf pan. Sift together flour, baking powder, salt and baking soda, set aside.
2. In a large bowl, cream together the butter or margarine and sugar until light and fluffy. Add the orange juice, milk and egg; beat well. Gradually blend in the flour mixture. Stir in the apricots. Pour batter into the prepared pan.
3. Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.