Saturday, September 4, 2010

Cream Cheese Chicken

I have found many great recipes from Crockpot365, including this one for Cream Cheese Chicken. There are two options for ingredients.

Option 1
2 cans cream of something soup
frozen chicken - enough to feed four adults
2 T Italian seasoning
1/2 t celery seed (I never put this in)
1 T onion powder
1 T sugar
1/4 t black pepper
1 t salt
2 cloves minced garlic
block of cream cheese (to add later)

Option 2 - This is the one I've used
1 can cream of something soup
1/2 cup chicken broth
frozen chicken pieces
packet of Italian salad dressing mix
2 cloves minced garlic
block of cream cheese (to add later)

Put everything except for the cream cheese into the crockpot. Cook on low for 6 hours, or until the chicken is cooked through and begins to shred. Shred the chicken with two large forks, and mix in the block of cream cheese. Switch the crock to high and cook for another 30 minutes, or until the cream cheese is fully melted.

I ate this with green beans. That's it! A delicious phase 1 approved meal!

Saturday, August 21, 2010

Best Ever BBQ Ribs

1 teaspoon paprika
1 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
About 3 pounds well trimmed pork baby back ribs, cut into four sections
1/4 cup ketchup
2 tablespoons brown sugar
1 tablespoon worcestershire sauce
1 tablespoon soy sauce

1. Brown ribs under broiler – a few minutes on each side – until brown and crispy.
2. Spray the Crockpot with cooking spray. Combine first 4 ingredients. Rub onto both sides of ribs. Put ribs in Crockpot. Cover and cook on low 7-8 hours, or on high 3-4 hours, until ribs are tender.
3. Combine ketchup, sugar, sauces, and mix well. Remove the ribs from the Crockpot, discard cooking liquid. Coat ribs with sauce. Put back in slow cooker, cook on high 30 minutes.

Enjoy the most delicious ribs I have ever tasted!

Thursday, August 19, 2010

Mango-Orange Smoothie

August is Mango month! One mango provides a quarter of your recommended daily allowance for vitamin C, nearly two thirds of your daily quota for vitamin A.

Spice up your daily shake routine with a Mango-Orange Smoothie!

6 oz of Skim Milk/Soy milk or water
2 oz of Orange Juice
1/2 cup of frozen mango chunks
1/4 cup of ice
2 Scoops of WellnessPro Vanilla Shake

Blend until all frozen ingredients are crushed.

Wednesday, August 18, 2010

Magnificent Meatloaf!

No really... it is!

I used to hate meatloaf, but I like to think that I have grown up a bit, and now love it. I asked my mom for the recipe, and was told there really weren't measurements; just play it by ear (hand). This is her best "recipe".

Mix together hamburger, bread crumbs, salt, pepper, egg, onion (optional).
I made and froze mini-meatloafs. On the day I want to eat it, I take it out in the morning to thaw, then bake at 350 for 30-40 minutes. Part way through (20 minutes or so) drain and pour sauce on; continue baking.

Sauce 1 (this one is more for a family serving, not mini ones)
2 cans tomato sauce
3 tablespoons vinegar
2 tablespoons mustard
1/2 cup water
3 tablespoons brown sugar
2 teaspoons worcestershire sauce

Sauce 2 (I use this one for my mini-meatloafs)
3 tablespoons ketchup
1 tablespoons honey
1/2 teaspoon worcestershire sauce

Thursday, August 12, 2010

Pineapple-Orange Bliss

This delicious shake will provide you with all the essential nutrients and minerals your body needs. What a great way to kick off your morning or treat yourself to an evening meal!

8 Oz Glass of Non-Fat Milk/ Soy Milk/ Water
1/2 Cup of Pineapple Chunks
2 Oz of reduced sugar or regular Orange Juice
1/4 Cup of Ice Cubes
2 Scoops of WellnessPro Balanced Nutrition Vanilla Shake

Put everything in a blender and mix until all of the ice is crushed.

Wednesday, August 11, 2010

Broccoli Salad

Here’s another delicious way to eat your vegetables! I love this salad!

1/4 red onion, chopped
1 tablespoon sugar
1 1/2 cups fresh broccoli
3 tablespoons mayonnaise
2 tablespoons vinegar
3/4 cup shredded cheddar cheese
4 bacon strips, cooked and crumbled
*I’ve added sunflower seeds and raisins, too. Whatever you have, throw it in!*

In a bowl, combine the broccoli, cheese, bacon, and onion. In another bowl, whisk the mayonnaise, vinegar and sugar. Pout over broccoli mixture and toss to coat. Cover and Refrigerate for at least one hour before serving.

Picture and recipe from

Monday, August 9, 2010

Teriyaki Pork Tenderloin

1 clove garlic
2 tablespoons soy sauce
1 tablespoon water
1 teaspoon brown sugar
2 teaspoons lemon juice
2 teaspoons vegetable oil
1/8 teaspoon pepper
1 pork tenderloin (3/4 pounds)

Mix the garlic, soy sauce, water, brown sugar, lemon juice, oil, and pepper. Pour in shallow glass or plastic dish. Add pork, turn to coat. Cover and refrigerate, turning occasionally, at least one hour (no longer than 24). Heat oven to 425. Spray the baking pan with cooking spray. Remove the pork from the marinade. Place pork in the pan. Bake uncovered 27 to 30 minutes, or until meat thermometer read 160. Cut pork crosswise into thin slices.