Rotisserie Chicken

Tastes better than the store-bought rotisserie chicken!

4-6 skinless chicken breasts
2 tsp kosher salt (if you'd like it as salty as the ones in the store, add another 1 tsp.)
1 tsp paprika
1 tsp onion powder
1/2 tsp dried thyme
1 tsp Italian seasoning
1/2 tsp black pepper
1/2 tsp cayenne pepper (omit if you don't like spicy)

In a bowl, combine all of the dried spices. Rub the spice mixture on the front and back of each chicken breast. Place the chicken in a crockpot (do not add water). Cover and and cook on high for 4 hours, or on low for 8. The meat is done when it is fully cooked and has reached desired tenderness. The longer you cook it, the more tender the meat. (An alternative would be to place in a 9x13 pan, cover with foil and bake for 40 minutes in a 375° oven.)

Submitted by Cindy Maliwauki, from http://crockpot365.blogspot.com

Asian Chicken Salad

Salad
1 large carrot, peeled
3 cups shredded napa cabbage, from 1 small cabbage
3 cups shredded romaine lettuce, from 1 small lettuce
1 small red bell pepper, seeded and deveined, thinly sliced
2 Tbsp fresh Thai basil leaves or fresh mint leaves, chopped
2 cups thinly sliced rotisserie chicken*
1/2 cup slivered almonds, toasted
1 tablespoon toasted white or black sesame seeds
Chow mein noodles, for garnish

Dressing
1/4 cup peanut or vegetable oil
2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1/2 teaspoon granulated sugar
Kosher salt and freshly ground black pepper, optional

Directions
For the salad: Using a vegetable peeler, shave the carrot and add to a large salad bowl. Stir in the cabbage, lettuce, pepper, Thai basil, chicken, almonds, and sesame seeds.
For the dressing: In a small bowl, whisk together the oil, soy sauce, vinegar, and sugar until smooth. Season with salt and pepper, to taste, if using. Pour the dressing over the salad and toss well. Garnish with the chow mein noodles and serve.

Submitted by Cindy Maliwauki, from Food Network's Giada De Laurentiis

Maple Apple Pork Tenderloin

1 pound Pork Tenderloin (or Chicken)
3/4 Green Apple, diced
1/4 Cup Maple Syrup
2 Tablespoons chopped nuts (of your choice)
Non-Stick Pan Coating Spray

Bake or grill pork tenderloin (or chicken). In a small saucepan, spray
non-stick pan coating spray and add diced apple. Cook over medium
heat for 10 minutes. Add nuts and maple syrup and continue to cook for
3 to 4 minutes. Remove from heat and let stand until pork (chicken) is
done. Coat pork (chicken) with mixture and serve with Uncle Ben’s Long
Grain & Wild Rice.

Ginger Snap Cookies

from Annette Bills' Kitchen

3/4 c. shortening
1 c. brown sugar
1/4 c. molasses
1 egg
2 1/4 c. flour
2 tsp baking soda
1/2 tsp sale
1 tsp ginger
1 tsp cinnamon
1/2 tsp cloves

Preheat the oven to 375 degrees. Mix all the ingredients together and roll into balls. Roll the cookie dough balls in sugar and bake for 10 minutes (7 minutes is best if you like them soft). Enjoy!

Submitted by Kristi Hodges

Broccoli Salad

Salad:
1 bunch Broccoli
1/2 small onion
1 cup sunflower seeds
1 cup raisins
1 package bacon- cooked and crumbled

Dressing:
1 cup miracle whip
1/2 cup sugar
2 TBSP vinegar

Directions:
Fry bacon until crisp and crumble.
Chop up salad stuff and put in bowl. (I don't add sunflower seeds or raisins until just before serving or they get soggy!) Also, put the dressing on just before serving and put a little at a time...may be too much.

Spaghetti Salad

1 lb. spaghetti noodles cooked and drained and rinsed in cold water.

Add:

1 pkg. pepperoni (cut up)

2 or 3 cucumbers (cut up)

2 or 3 tomatoes (cut up)

1 can olives (cut up)

Sprinkle ½ jar of Salad Supreme or Salad Elegance (found in the spices isle) on top and mix well.

Add ½ jar of Zesty Italian Dressing

Mix and chill in fridge

Stir or shake before serving.

Love served with French/garlic bread

Monster Cookies- Gluten Free

1 Cup Butter 2 cups sugar

2 cups brown sugar 6 eggs

4 tsp. baking soda 3 cups peanut butter (1 ½ lb)

½ lb m&m’s 1/2 lb chocolate chips

9 cups oatmeal

Combine sugar and butter; cream. Add eggs. Mix until fluffy. Add baking soda and peanut butter. Add oatmeal. Add m&m’s and chocolate chips. Mix well. Bake at 375 degrees on a greased baking sheet for 10 to 12 minutes or until done. Makes a lot! Also, I just add one bag of the mini baking m&m’s and one bag of chocolate chips!

Applesauce Oatmeal Muffins

2 cups flour 1 1/3 cup oats

2/3 cup sugar 1 tsp. baking powder

1 tsp. cinnamon 1 tsp. baking soda

1 tsp. salt 4 eggs

1 cup vegetable oil 1 ½ cup applesauce

1 tsp. vanilla 1 pkg. Chocolate chips

In a large bowl, combine flour, oats, sugar, baking powder, baking soda, cinnamon, and salt. Then add all the rest of the ingredients and mix well. Bake in a 375 degree oven for 20 minutes or until golden brown. Serve warm or refrigerated. Makes 24 muffins.

Creamy Cilantro Dressing

1/3 cup buttermilk
1 cup mayonnaise
1 cup cilantro leaves
1/4 teaspoon crushed jalapeno pepper*
1 Ranch mix packet
2 cloves garlic
3 tomatillos

Add all ingredients in a blender, blend until smooth. Makes about one quart. (This recipe is very similar to the dressing at Café Rio.)

*The recipe calls for crushed jalapeno, but I used crushed red pepper instead. It wasn’t quite as spicy, but tasted the same.

Fresh Homemade Salsa

1/4 of one red onion
2 tbsp. cilantro (can be found in produce section at WinCo)
1 clove garlic
2 tsp. lemon juice
2 oz. canned green chilies
1 14.5 oz. can S&W Stewed Mexican Recipe Tomatoes
Pulse onion, garlic and cilantro in a blender or food processor for 10
seconds. Add lemon juice, chilies and tomatoes. Pulse for 10 seconds.
Ready to serve and enjoy!

Homemade Granola Bars

Yield: 24 servings
2 cups rolled oats
3/4 cup packed brown sugar
1 teaspoon ground cinnamon
1 cup AP flour -or- whole wheat flour
3/4 cup dried fruit -or- coconut, chocolate chips, raisins, etc.
3/4 teaspoon salt
1/2 cup honey
1 egg, beaten
1/2 cup vegetable oil
2 teaspoons vanilla

Preheat the oven to 350 degrees F. Line with parchment or grease a 9x13 in. baking pan.

In a large bowl, mix together the oats, brown sugar, cinnamon, flour, dried fruit,and salt. Make a well in the center and pour in the honey, beaten egg, oil and vanilla. Mix well, folding the wet ingredients into the dry ingredients. Press the mixture evenly into the prepared pan.

Bake for 25 to 30 minutes in the preheated oven, until the bars begin to turn golden at the edges. Cool bars for 5 minutes, then cut into bars while they are still warm. Do not allow the bars to cool completely before cutting or they will be to too hard to cut.

Mother-Daughter Cake

1 White Cake Mix
1 small pkg. raspberry Jello

Topping:
1 large pkg. instant vanilla pudding
3 oz. cream cheese
1 8 oz. Cool Whip

1 can raspberry filling

Make cake according to pkg. directions and pour into jelly-roll (sheet cake) pan. After baking, let cake cool, then poke holes in the cake with a fork. Mix Jello according to directions and pour over cake. Refrigerate. Mix topping together by first whipping cream cheese and then adding Cool Whip and pudding. Don't mix in the raspberry pie filling! Just before serving, spread topping on cake and then carefully spread raspberry filling over topping.

Crockpot Chicken Chili

Gina's Weight Watcher Recipes
Servings: 10 • Size: 10 oz • Prep Time: 5 minutes • Calories: 202 • Points: 4 ww points

• 1 onion, chopped
• 1 16-oz can black beans
• 1 16-oz can kidney beans
• 1 8-oz can tomato sauce
• 10 oz package frozen corn kernels
• 2 14.5-oz cans diced tomatoes w/chilies
• 1 packet taco seasoning
• 1 tbsp cumin
• 1 tbsp chili powder
  
• 24 0z. (3) boneless skinless chicken breasts
• chili peppers, chopped (optional)
  
• chopped fresh cilantro

Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro. Also try it with low fat cheese and sour cream