Hawaiian Chicken

So yesterday I knew I would be busy and with it being Friday I would not want to be in the kitchen for a long time. Cue the crock pot! I love my crock pot! Seriously just through in a bunch of stuff and out comes a wonderful juicy meal and the best part, the meats never overcooked! Once again this recipe is for two so feel free to change it to fit your families size.

Ingredients  

2 trimmed chicken breasts  

2 table spoons chopped green onion 

1 teaspoon of minced garlic (I usually add a bit more) 

1 table spoon dry white whine 

2 table spoons soy sauce 

2 table spoons honey 

2 table spoons water  

a few chucks of pineapple (the amount is really how ever much you want 

fresh ground pepper to taste  

1) Add all of the ingredients except for the chicken into a small bowl and mix them together

2) If you are not in a hurry take defrosted chicken breasts and cut them into bite sized pieces. If you are in a hurry just throw them in the crackpot frozen and whole. The chicken absorbs he sauce better when in small pieces but still tastes amazing when left whole.

3) With all of the ingredients in cook on high for about 3 hours... if I am going to be out of the house I will cook it on low for the day.  

4) Serve over white rice and pour the extra sauce on top! 

Enjoy! 

Baked Peaches

Last night we ended up eating dinner late so  I just made a light salad. I wanted to make something for desert as well but once again wanted it to be light. We have a ton of peaches in the house right now and I remember once eating a baked peach at a restaurant.  It is super sweet and will satisfy the sweet tooth yet healthy as well since there is no sugar added. Well unless you like your deserts with ice cream like I do... but that one is up to you! Once again I only made this for two so double it as need be. 

Baked Peach 

Ingredients 

1 Peach pitted and cut in half 

2 table spoons of honey 

1 table spoon of lemon juice 

a hefty splash of balsamic vinaigrette, about a teaspoon?   

1. Preheat oven to 350

2. Mix the honey, lemon juice and balsamic together then pour over peach halves  

3. Bake peach halves for about 30 minutes, peach should be soft 

You can then top the peach with whatever you want. We chose a small scoop of vanilla ice cream but chocolate sauce or anything really would compliment it nicely. Ir you could just eat it as it is! 

Enjoy!

Shrimp, Basil and Tomato Pasta

Lets start things off right with a delicious recipe that just so happened to be last nights dinner. Yesterday I was lucky enough to have to go to the dentist to get a cavity filled and was numb for most of the day. Since I had work done I wasn't sure how sensitive my teeth would be so thought it would be best to make a dish with some softer foods. I often look at a few recipes to get idea and then form my own so here is one of my creations :)  

Also *most of the time I cook for two so this recipe is for two so if there are more of you double it or triple it... Just know that we are sauce people so if you aren't you may want to make the same amount of sauce. 

INGREDIENTS (Nutrition)
2 table spoons olive oil
1/2 package angel hair pasta
2 Big teaspoons of chopped garlic (we love garlic!)
2 handfuls of uncooked shrimp
2 (14.5 ounce) cans Italian-style diced tomatoes, drained
1/4 cup dry white wine
1/4 cup chopped parsley
1 handful of fresh basil - chopped  

1/4 cup of pine nuts
Red Pepper Flakes to your own desired spiciness level 

* I also wanted to add capers but didn't have any but I think a few capers would have complimented the dish beautifully! 

DIRECTIONS
1. Bring a large pot of water to a boil. Cook pasta in boiling water until al dente. Place pasta in a colander, and give it a quick rinse with cold water.
2. Heat olive oil in a 10 inch skillet over medium heat. Cook garlic, stirring constantly, until the garlic is tender, about 1 minute. Do not let the garlic burn. Add shrimp, and cook for 3 to 5 minutes. Remove shrimp from the skillet, and set aside.
3. Stir tomatoes, wine, parsley, basil, pine nuts, red pepper flakes and capers into the skillet. Continue cooking, stirring occasionally, until liquid is reduced by half, 8 to 12 minutes. Add shrimp, and continue cooking until the shrimp are heated through, about 2 to 3 minutes. Serve the shrimp mixture over the pasta. Sprinkle with Parmesan cheese.  

For our veggie I cut up an avocado and put some bay shrimp on top and sprinkled it with some balsamic vinaigrette.  

ENJOY!