Healthy Low Fat Chicken Breast Recipe

Chicken can be just as healthy as a salad, especially if it is skinless and you choose to grill instead of fry. This healthy chicken breast recipe has it all. With a mouth watering plum sauce, it is sure to please. That good flavor will give your family something to talk about between each and every bite.

Ingredients:

4 boneless-skinless chicken breasts
2 cups fresh plums, chopped
½ cup brown sugar, firmly packed
2 tsp. fresh squeezed lemon juice
1 tsp. cornstarch
1 tsp. ginger
2 tbsp. soy sauce
1 tbsp. plum jelly
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. black pepper

Parsley as a garnish (optional)

To Make:

Preheat the oven to 375. The glaze for this recipe may be made the day before you plan to make this dish. It just will need to be refrigerated. If you use fresh plums, they will need to have the pits removed before using.

You can use canned or frozen varieties of this fruit if you want to. In a medium sized mixing bowl, combine the plums, the plum jelly, cornstarch, and the soy sauce. If the mixture is too dry, add a little water.

Now gradually add the brown sugar while stirring. Next, add the lemon juice and ginger. Continue mixing. Lastly, add the garlic and onion powder, and the black pepper. Once this plum glaze has been mixed well, it is ready to use.

Place each chicken breast, one by one, into the mixing bowl and cover each it with the plum glaze. Do this for each chicken breast. Then put the chicken breasts in a baking pan. You can add one more spoonful of plum glaze to each chicken breast before putting them in the oven if you wish. Bake this dish on 375 for 25-30 minutes.

Remove the pan from the oven. Top each piece of chicken with parsley before serving.

Serves 4.

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Baked Chicken Recipes

Discover the tastiest baked chicken recipes on the Internet! Today, we have put together our top recipes for you to enjoy. In fact, both of these recipes continue to get great reviews. Since baked chicken is part of a balanced diet. It is both good for you and when added to a great recipe, it is simply delicious! Today, you will have at your fingertips a couple of baked chicken recipes and our we will recommend a resource for for you to find even more succulent chicken recipes!

1.) Chicken Broccoli Bake

2 Cups chopped cooked broccoli

2cups soft bread cubes

2 cups cubed cooked chicken

1 jar Heinz Homestyle chicken gravy

Dash Pepper

2 cups grated sharp cheese

1/2 cup undiluted evaporated mild

In buttered baking dish, layer broccoli, chicken, bread cubes, and cheese. Combine gravy, mild, and pepper. Pour over chicken. Bake on 375 for 30 minutes.

2.) Chicken Casserole

6 pieces of chicken

1- 3 oz. can of mushrooms

1 can of beef bouillon soup

2 bay leafs

5 tbsp. worcestershire sauce

1/4 cup butter

3 tbsp. flour

2 tbsp. lemon juice

1 clove garlic

Saute chicken. Cook in butter until fine. Remove chicken and brown mushrooms. Remove mushrooms, pour off most of fat. Make sauce of Bouillon and flour with fat in skillet. Season with remaining ingredients. Stir until thick and add mushrooms. Place chicken in casserole, pour sauce over it. Cook in slow over on 300 degrees. for 1 1/2 - 2 hours, covered.

Again, we hope you enjoy these baked chicken recipes. We try to provide good recipes that are easy to make and good for the whole family.

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Chicken Tortilla Soup Recipe That's Really Incredible

My sister gave me this recipe for chicken tortilla soup with shredded after she served it at a special party at their house.

Ingredients of chicken tortilla soup recipe:

8 tablespoons Canola oil

5 10" to 12" corn tortillas

1 onion

6 garlic cloves

1 small bunch of cilantro

2 - 14.5 oz. cans of diced tomatoes

8 cups chicken stock

14 ounces of canned or frozen corn

3/4 - 1 1/2 Tablespoons ground cumin

1/2 - 1 Tablespoon chili powder

4 bay leaves

4 boneless, skinless chicken breast halves or try thighs

1/2 teaspoon cayenne pepper

Juice from 1 lime

Preparation of chicken tortilla soup recipe:

Dice the onion and mince the garlic.

Wash and towel try the cilantro, remove stems and chop.

Open your cans of tomatoes and have them at the ready. You don't have to measure out all the spices unless you like the way they have it all ready on the cooking shows.

Rinse the chicken under cold water and dry.

Methods of chicken tortilla soup recipe:

Make this all in one large soup pot or fry the tortilla strips in one and make the soup in another. I like to clean as few pots as possible especially when I'm working one handed. Cut up 2 of the tortillas into 1/4 inch strips and fry them in 3 tablespoons of Canola oil. You want them to be a golden brown but be careful not to burn them, they cook quickly. Depending on the size of your pot, you may have to cook several at time.

Remove the strips from pot and transfer to some paper towels to drain. Season with a little salt.

Heat the remaining oil over medium high heat and sauté the onions for a couple of minutes.

Add garlic and sauté for another minute or two. Tear the remaining 3 corn tortillas into bite size pieces and add to the pot.

Add the cilantro, stir, and cook for a minute more. Add the canned tomatoes with their juice and the chicken stock, cumin, chili powder, and bay leaves and bring to a boil.

Reduce heat to a simmer, add the corn, whole chicken breasts, and cayenne. Simmer the chicken breasts for 15 to 20 minutes until cooked throughout.

Remove the chicken breasts and put aside to cool. Turn off the soup at this point. Once the chicken breasts are cool, shred them with your hands and return to the pot.

Add your lime juice and taste for spiciness. If you like it hotter, add more of the spices. Reheat, and serve with the fried tortilla strips.

My sister usually serves this chicken tortilla soup with the fried tortillas, freshly diced avocado, grated cheddar cheese, and sour cream. The sour cream really helped mellow out some of the spices and gave the soup a wonderful creamy appearance. This soup is a meal.

To discover more information about other chicken recipes besides the chicken tortilla soup recipe, please visit to 300 Chicken Recipes

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Quick Shredded Chicken Recipes

Have you ever stopped and bought one of those rotisserie chickens they sell at just about every supermarket these days? If you have not yet given them a try, you really should. They are delicious as a main course just as they are or you can pull the meat off the bones and use the meat in other recipes. In my house, there are just the two of us, so usually, I will have a lot of leftover chicken, and that's when my one of my favorite quick shredded chicken recipes comes into play.

My particular favorite is Mexican Chicken Chili wraps. All you need to do is take the chicken and shred it or cut it into bite size pieces. Then, take some chili powder to taste and coat the pieces in the chili powder. Spray some nonstick spray into a skillet, add a can of cut-up tomatoes, and the coated chicken. Add in a can of corn (drained). Let it simmer for a while until the chicken and veggies are hot. 
 
Spoon the mixture into warmed tortillas and wrap them up. If you want to, you can also add some sour cream or some guacamole on top and then wrap up the tortillas. 
         
Another favorite of mine is an old classic: shredded chicken salad. Simply shred or dice the chicken, cut up about ¾ cups of celery very small, and about ¼ of an onion very small.   Mix them together. Add in some chopped walnuts and/or some cut-up pieces of apple. Mix it all together using mayonnaise, spoon onto some beautiful rolls, top with lettuce, and enjoy. It is also fun to experiment by adding other ingredients.  Some variations include adding thawed but not heated frozen peas, half a can of drained whole kernel corn, or drained dark red kidney beans.

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Chicken Chili Recipes

These chicken chili recipes are delicious. Just check these out and I'm sure you'll be amazingly surprised.

So here we go for some chicken chili recipes

>>Great Chili Chicken

2 t olive oil

1 t basil

1 t no salt seasoning

1/2 ts cumin

1/2 c green pepper diced

1/2 c celery diced

2 apples cored and sliced

2 cn kidney beans (14 oz each) un drained

2 c onion diced

2 cl garlic minced

2 lg whole chicken breasts boned skinned, and diced

2 t chili powder

3 c tomato juice

3 dr tabasco sauce

In a dutch oven, heat the oil and brown the chicken slightly. Add all of the remaining ingredients except the kidney beans and simmer for 1 hour. Add the kidney beans and simmer for an additional hour, or until the chili reaches the desired thickness.

>>Chili Stuffed Chicken

1 lg garlic, clove, minced

1/2 ts chili powder

2 tb butter, unsalted lettuce, romaine

3/4 c cheese, monterey jack, shredded

4 ea breasts, chicken, halves, broiler/fryer, boned, skinned

4 oz chilies, green, canned, chopped, drained

4 tb salsa, chunky style

Make a horizontal cut across each chicken breast to make a pocket.

In a small bowl, mix the chilies, cheese, garlic, and chili powder. Divide the cheese mixture into four equal portions and place one portion in each chicken breast pocket; secure the chicken pockets with wooden picks.

In large non-stick pan, place the butter and melt over medium heat. Add chicken to the melted butter and cook, turning, about 12 minutes, or until the chicken is brown and fork tender. Arrange the lettuce and chicken on a large serving platter. Spoon 1 tablespoon of salsa over each chicken breast.

That's it for today! If you want more chicken chili recipes just check below:

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Three Great Enchiladas From One Basic Recipe

Enchiladas are good but a little variety helps. Here is how to make chicken, steak, and cheese enchiladas all at the same time. Oh, did I forget pork?

Meat Selection

Beef: I like steak enchiladas but you need good beef that is tender and flavorful. Some of the restaurants around here use ground meat in their enchiladas. These are the restaurants I never visit twice.

When I first started working as an engineer in Colorado (about a zillion years ago), an old industrial engineer told me this: Never buy a breaded piece of meat!

He went on to say that any old piece of meat could be breaded and you just don't know what you are getting. It could be as old as the hills, unrefrigerated, contaminated, dropped on the floor and stepped on, or fetched out of the grease trap as far as you know.

The same goes for ground meat. Who knows it's real history? In enchiladas it gives the wrong texture and the wrong flavor.

So buy a good piece of beef. You don't need much because there are other things in the enchilada. Most of the good Mexican restaurants around here put in too much meat. You don't need it.

For that matter, they use too much cheese. My heart surgeon doesn't like that, but my wife does.

Pork is a good substitute for beef or chicken for those who prefer the flavor of pork. In 1956 when, with a fellow engineering student, I drove to Massachusetts to work for the Norton Company for the summer, we passed through Iowa. The hogs there were just like the hogs on our church welfare farm. They looked more like elephants than hogs.

I moved to Iowa in 1966 to teach in the engineering department at Iowa State University. By then, the hogs were lean and mean, still long but not fat. That change made pork an acceptable lower fat meat. And pork has a great flavor for enchiladas.

Meat and Poultry Preparation

Fresh, frozen, or canned meats can be used to prepare enchiladas. If you use frozen meats or poultry, thaw it out at room temperature or in the refrigerator. If you are like me and at times in a big hurry, then place the meat or chicken in the microwave and thaw it out. I have a freezer full of Omaha Steaks® products sold me to the nice folks there by telephone. I can't say no! So I usually get my meat from the freezer.

I like to use a whole dead chicken so I let it stew in pomegranate juice until the chicken is ready to fall of the bones. Pomegranate juice seems to penetrate the chicken better than other juices and give a fabulous flavor, especially the next day.

If you use chicken breast, they are easy to slice even when frozen. For me, I want some brown meat so I use the whole critter.

When I say use a "dead" chicken, I mean it. Years ago my dad decided to buy a live turkey for thanksgiving. He killed it in the basement where it ran wild for the longest time and spurted blood from hell to breakfast finally creating a bloody feathered mess. When I was a kid, we chopped the heads off chickens and let them flutter hither and yon in the yard. Who needs that?

I buy Kirkland® canned chicken at Cosco®. It has a nice tecture and flavor and is very good in soups and chicken salad when you are in a hurry. I'm not much for canned meatsm but they are different now days, and there are some good choices to make. Spam® is still available but I'm not sure I would want a Spam® enchilada. Canned or prepared in the frying pan, season the chicken with poultry spice, creole spice, teriyaki sauce or whatever you want.

For other meats, slice the meat in to short strips. Keep each meat separately from the other ingredients. (You can use left over meat from that Sunday roast too and other than slicing in to short strips or small cubes, no other preparation is needed.)

Put some canola oil in a frying pan with a clove of garlic. Make sure the oil is hot. (You probably do not need much oil, so you may be able to just spray the pan and not use the garlic.) For steak, I like to use Omaha Steaks® All Natural Steak Seasoning. Another seasoning I like for about everything is Spice Island® Beau Monde seasoning. Tampa Spices® have a full range of low-cost spices (packed by M.I.S., POB 2081, Gibsonton, FL 33534). I like their creole seasoning and their meat and poultry seasoning.

Prepare each meat separately and put each in a separate bowl. Have one bowl with just grated cheese. (More about cheese below.)

Preparing the Enchilada Mixture

In a frying pan with hot olive oil (or your favorite oil) fry slices of bell pepper, green chilies (You can add the green chilies from a can if you like. They are a nuisance to clean and slice.), onion, a small hot pepper variety (remove the innards and seeds if you don't want the enchiladas to be too hot), cumin, and salt and pepper. Add a trace of cayenne pepper if so inclined. You also can add chopped black olives; which I do because my wife likes them and I can tolerate them. Drain the mixture and place it in a bowl.

Now, mix some of this stuff into each bowl of meat or poultry. Leave some for cheese enchiladas.

The Tortillas

I have a tortilla maker along with the floor. It was a Christmas gift from my daughter who is married to a great enchilada maker. I used it once. Now, I go down the street to the panderia (Mexican bakery) and buy corn or flour tortillas. (Note: I also buy those round loaves of bread. I cut a circle out of the top, remove the filler bread, and fill them with hot soup. I take the top circle and toast it, then put garlic butter and Parmesan cheese on top. That is called a home-made soup bowl.)

You can also buy tortillas at any grocery store. Before you use the tortillas you may need to soften them. Mine are fresh so I can just roll the ingredients into the tortilla. When they are not soft, or if I want to just roll up a tortilla with the ingredients and eat it, I drop them into a frying pan with hot oil, flip them, and take them out. It takes about two seconds on each side. Don't burn yourself. Usually, I am going to cook my tortillas in the oven so I just drop three tortillas on the rotating glass platform in my microwave oven and cook them for less then a minute to soften them.

Preparing the Enchilada Sauce

The way I usually prepare enchilada sauce is go to the store and buy Hatch® brand enchilada sauce made in Deming, NM. There are two varieties to choose from. I like the green chili style, but the red or tomato style is equally good. All brands are not the same so you may have to test the brands to see which sauce you like. Here is what I suggest: ask a clerk or stock boy which brands are hot. No, not that "hot." Which brand is the top seller.

When you read the label on the can, see if it is "mild," "hot," or "holy jamoly!" I always buy mild. I can always make it hot if I want to which is never because of my wife and Idaho guest.

Enchilada sauce is expensive. You can easily make your own if you are not lazy like me. Here is how you do it:

1. Put a tablespoon of oil in a hot frying pan.

2. Stir in 3 tablespoons of flour. Stir until brown. (Cajuns call this a "rue.")

3. Add 6 tablespoons of chili powder to 2 cups of water or meat stock (beef or chicken broth would work). When the powder is dissolved in the water or stock, add it to the flour and oil rue. Add ½ tsp of garlic powder (why not just garlic?)

4. Bring the mixture to a bubbly boil, stirring frequently. Simmer for 5 minutes.

That will make you 1 2/3 cups of sauce.

Note: Chile powder is a mixture of cumin and cayenne pepper. To cut back on "hotness," cut back on the chili powder and add more cumin. Cumin is what makes chili taste good but not "hot."

Putting it All Together

Spray oil onto the surface of a baking pan or casserole dish. Soften a tortilla. Place
one of the meat mixtures into the tortilla and roll the tortilla. Place it into the pan or casserole dish. Do it again and again until the mixture is gone. Repeat for the next chicken or meat mixture.

For cheese tortillas, mix grated cheese with the basic enchilada mixture and roll it and place it into the pan or casserole dish.

Remember where you place each type of enchilada. They all look the same when cooked.

Now, pour enchilada sauce all over the place--over, under, and between the enchiladas. Top with shredded cheese. You can try a Mexican mix of cheeses, Colby, Monterey Jack, Parmesan, Mild, Cheddar, or whatever.

Cover your dishes with aluminum foil.

Preheat the oven to 325oF. Place your fantastic creations in the oven and cook for 35 minutes. When the cheese is melted and all looks great, take them from the oven and let them sit for a while before serving.

THAT'S IT! Good eating!

Just a note: yesterday we had guest, but some couldn't show up because of sickness. I had enough enchiladas left over to feed an army. So that's what I did. I took them over to my son's house to feed his 13 kids.

The End

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5 Quick and Easy Ways to Cook With Your Crockpot

With the help of a crockpot, you can put in minimal effort to create a thrifty and delicious meal for the whole family. The best crockpot recipes are hardly recipes at all; simply throw in as little as two ingredients and let them cook away while you are at work or attending to other responsibilities. These five quick and easy ideas are the most popular crockpot entrees. With as few as two-or-three ingredients, these ideas are economical but the slow-cooked meals will still taste impressive.

Three Ingredient Crockpot Soup

Some of the best crockpot recipes only have three ingredients! Soups are a great example of three ingredient crockpot recipes. Why buy canned tomato soup when you can make your own in the crockpot? Simply take a pound or two of fresh chopped tomatoes, 1 chopped onion and combine with a pint of chicken or vegetable stock. Simmer for 2-3 hours on low heat. Then puree with a hand blender or blend in batches. You can leave out the onion and/or add fresh chopped basil while cooking. If you like a creamy tomato soup, simply stir in some milk before serving. For more three ingredient crockpot recipes, give French Onion soup a try.

Whole Crockpot Chicken

Slow-cooking chicken in the crockpot with most crockpot chicken recipes has the added benefit of creating delicious, homemade chicken broth. Anyone who makes broth will tell you that store-bought broth just cannot compare to homemade. You can use the chicken for a number of crockpot chicken recipes, while freezing the broth in 1 cup batches for future use. To cook chicken and make broth, Cut a 3 ½ lb. chicken into pieces (including giblets) and cover with water in crockpot (about 4-5 cups). Add celery, garlic, onion, carrot, and fresh parsley. Season with salt and pepper and cook on low overnight or for 10-12 hours. Skim fat off the top of the broth, remove chicken and separate broth into 1 cup batches.

Crockpot Pulled Pork

Pulled pork is a classic dish for picnics and family dinners. With the help of the crockpot, you can make easily make a large amount of meat to serve on burger buns or rolls. For the easiest pulled pork crockpot recipe, simply combine two cups of your favorite BBQ sauce and 4 pounds of pork butt in your crockpot. Make sure meat is coated on all sides, cover and cook on high for 5 ½ hours. 

Crockpot White Chicken Chili

White chili, made with chicken instead of beef, is a delicious, healthy and economical dish to make in the crockpot. For the cheapest crockpot chili, use dry beans as they are perfectly suited to slow-simmering in the crockpot. Cover a pound of northern beans and chopped onion with chicken broth and simmer in the crockpot for 3 hours on low heat. Once soft, add chicken, chopped vegetables and herbs and simmer for another hour. 

Heart Crockpot Beef Stew

Heart crockpot beef stew is another easy way to feed the family with minimal effort and great taste. Simply cover a pound of stew beef and chopped vegetables (carrot, onion and potato) with beef broth (water and beef bouillon cubes) and cook on low for 6-8 hours. You can also add garlic and/or herbs such as bay leaves, thyme, or rosemary. Experiment with what works best for your favorite hearty crockpot beef stew.

Caley Walsh is an editor for the recipe and cooking website, http://www.RecipeLion.com Find tens of thousands of free recipes, cooking tips, weekly meal planners and more. Reader favorites include Crockpot Recipes, Pork Chop recipes, Budget Friendly Recipes and Chicken Casserole Recipes.

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Awesome Mexican Chicken Recipes - Quick Jalapeno Chicken and Rice

Here is a lean, healthy chicken dish with a bit of spice that makes a great Mexican style meal for casual dinner nights. You can make this meal in about 30 minutes, which makes meal preparation a snap.

To make this dish you'll need: frozen, boneless chicken breasts, instant rice, olive oil, minced garlic, reduced sodium chicken broth, a can of black beans - rinsed and drained, minced jalapeno pepper, ground cumin and chopped fresh cilantro.

Run 4 frozen chicken pieces under cold water for 1 to 2 minutes to remove ice.

In a large nonstick skillet pan, heat up 1 tablespoon of olive oil along with 1 teaspoon of minced garlic. Add in the chicken pieces and cook over medium heat for 4 to 6 minutes, or until the chicken is lightly browned.

Stir in 2 cups of reduced sodium chicken broth, 1 can of black beans, 1 or 2 teaspoons of minced jalapeno pepper and 1/2 teaspoon of ground cumin. Cover the pan and simmer for 10 to 15 minutes, or until chicken juices run clear.

Stir in 2 cups of instant rice and cover again. Let chicken sit for 5 minutes.

Sprinkle fresh cilantro over chicken dish and serve with salsa and lime wedge (optional) for an authentic Mexican presentation.

Makes 4 servings.

Bonus Recipe: Mexican Corn Bread

For this recipe you'll need: whole wheat flour, cornmeal, sugar, baking powder, chili powder, frozen corn, 1 egg, skim milk and spicy nacho dip.

Preheat oven to 325 degrees.

Prepare a 8x8-inch glass baking dish with nonstick cooking spray.

In a large bowl, combine 1 cup of whole wheat flour, 1 cup of cornmeal, 2 tablespoons of sugar, 1 tablespoon of baking powder and 2 teaspoons of chili powder.

Stir in 1 cup of frozen corn and keep stirring until the corn is well coated.

In a small bowl, combine 1 egg, 3/4 cup skim milk and 3/4 cup spicy nacho cheese dip. Stir until well blended. Stir the egg mixture into the corn mixture just until moistened. Be sure not to over mix. Pour cornbread mixture into prepared baking dish.

Bake for 25 minutes or until cornbread is a golden brown color. Let stand for 10 minutes out of the oven.

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The Secret To Making Perfect Chili Fit For A King

Every autumn my thoughts turn to making chili. The garden is about done. The freezer is full of veggies. All the canning is done, and winter is coming. Just before winter hits, the price of beef drops as cattlemen sell off any remaining stock that they don't want to "winter over". It is the perfect time to stock the freezer with homemade chili.

There is nothing better than to come home at the end of a cold winter day, chilled to the bone, and sit down to a bowl of piping hot chili and steaming black coffee. It is more than food for the body. It is truly a comfort worth remembering.

By itself, chili is absolutely delicious. As a side dish to grilled cheese sandwiches, tuna melts, or toasted BLTs, it is out of this world. But there is a fabulous meal I call "perfect chili fit for a king" that is even better. It is a masterpiece of cookery.

There are two great secrets to making "perfect chili fit for a king". One is in the making, and the other is in the serving. The first secret involves understanding the word "perfect". More people disagree on what makes good chili than any other dish. Some think that hotter is better. Others say milder. Some like it soupy. Others like it thick. And that is the secret to this recipe. When you finish making it, you will have 3-4 gallons of chili that is perfect FOR YOU...not for me. Yes, I said 3-4 gallons. When frozen in quart containers, you will have 12-16 wonderful meals that can be served in a matter of minutes. Just remove it from the container, add about a 1/4 to 1/2 cup of water (depending on how you like it), turn on the burner, put on the coffee, and start the grilled cheese and garlic sandwiches. Your family will be eating in about 20 minutes.

To begin with, you will need at least a 16 quart pot. I use the same 20 quart pot normally used for canning just to be sure I have a pot that's big enough. And you will need the following ingredients.

5 lbs. of ground chuck

5 Family size (40 1/2 oz.) cans of dark red kidney beans (drained)

1 Institutional size can (6 lb. 9 oz.) of whole peeled tomatoes

3 large bell peppers (washed, cored, and seeded) mixed colors preferred

3 medium to large oninions (about the size of an orange...peeled and washed)

2 to 4 TBS (tablespoons) Ground black pepper

1 1/2 tsp (teaspoons) to 1 TBS of crushed red pepper

1 to 2 TBS of salt

1/4 to 1/2 cup of chili powder

grated sharp cheddar cheese

sour cream

chopped chives (fresh or dried)

Open the tomatoes and carefully pour the entire contents into the cooking pot. Making sure you keep your hand submerged below the liquid line, find the whole tomatoes one by one. Poke a hole in them with your thumb, then squeeze the tomato until the pieces squish out between your fingers. WARNING. If you do not poke a hole in the tomato before you squish it, I promise you that both you and your kitchen will be wearing tomato juice. The same is true if you squish them with your hands above the liquid. Continue squishing the pieces of tomato until they are the size you prefer.

Chop all the bell peppers into dime-sized chunks and divide into two equal portions. Put one half into a bowl and the other in the pot with the tomatoes. Do the same with the onions, placing half in the pot and the other half in the same bowl as the bell peppers.

Add the drained kidney beans to the pot.

Add 2 TBS (tablespoons) of Ground black pepper.

Add 1 1/2 tsp (teaspoons) of crushed red pepper.

Add 1 TBS of salt.

Add 1/4 cup of chili powder.

Take a strong spoon and mix all the ingredients thoroughly. Put the pot on the stove, and set the burner on the LOWEST possible setting that will boil water. At this point, you may feel that the chili is too thick. If you are not sure, the best way to tell is if the chili is too hard to stir. If it is, add water to the pot until it is the consistency you prefer. Stir again. Cover the pot. (Note: if you are adding more than two glasses of water, you may want to substitute tomato juice for part of it.)

From now own, two things are very important. Always keep the chili at the consistency you want by adding water when necessary. So that when the chili is done, the consistency will be perfect for you. It is equally important to stir the pot every 5-10 minutes. When you are cooking this much chili at one time, it is possible to burn it on the bottom while the chili on the top is still cold. Stirring keeps the chili evenly heated from top to bottom.

Take a large frying pan and press enough ground chuck into the pan to cover the bottom with a layer about 1 to 1 1/2 inches thick. Salt and pepper the meat and then top with a handful of the chopped onions and peppers from the bowl. Cover and cook with the burner set about one notch higher than the pot is set on. Your goal is to partially cook the gound chuck, onions and peppers. Check the meat about every 5 minutes until it starts to firm. When the meat firms and starts changing colors on the bottom, take a strong spatula (the kind used for flipping hamburgers) and use the edge to start cutting the meat into pie shaped pieces. Flip the pieces to the opposite side, cover, and continue cooking. When the other side starts to firm, using the edge of the spatula, cut the hamburger into the size pieces you prefer (Again, I prefer mine about the size of a dime). Keep flipping the smaller pieces until they have completely turned on the outside and are firm. Remove the pan from the burner, and transfer the meat to the pot using a slotted spoon. Allow all the grease to drain from the spoon before you put the meat in the pot. Pour off the grease in the frying pan, and repeat until you have used all the ground chuck. When you are finished, pour any remaining chopped peppers and onions into the pot. Again, each time you add meat to the pot, adjust the consistency with water if necessary.

Now, everything is in the pot, and it is the perfect consistency. Now, it's time to adjust the spices. If you haven't been doing so, you should begin tasting the chili. If you want a stronger chili flavor, add more chili powder 1 or 2 TBS at a time. To make it more spicy, add black pepper 1 TBS at a time. If you want it to have more bite, add crushed red pepper 1 tsp at a time. If it needs salt, add salt 1/2 TBS at a time. Stir thoroughly each time you alter the flavor, and continue cooking for at least 5-15 minutes before tasting again. ALWAYS sir the pot thoroughly before you taste. Continue altering the flavor until it's perfect for you.

Remember the half of the raw onions and peppers that were added directly to the pot? They will tell you when the chili is done. When the raw onions in the pot start to turn clear, turn the burner off. Do not overcook the peppers and onions as they add a wonderful sweet crisp texture to the chili. If you can stand it, allow the chili to sit covered for about an hour to allow the flavors to mature and mingle. Stir and serve. If you prefer, reheat a portion of the chili in a smaller pot and serve bubbling hot. Allow the remaining chili to stand in the original pot until it cools enough to place in containers and freeze.

There you have it. Perfect chili. Just the way YOU like it.

The second secret that makes perfect chili fit for a king is in the serving. While perfect chili is in a category all by itself, it can be wonderfully enhanced by making it into a meal that rewards all your tastes and senses. Hot, cold, sweet, spicy, sharp, flat ... something for every aspect of your culinary pallet.

With that in mind, let's plan the meal. To begin with dispense with the ordinary salad and add something with more zest and contrast. To accomplish this, there is nothing finer than an ice-cold fruit plate served with bubbling hot chili. For the fruit plate, you will need the following ingredients.

1 20 oz. can of pineapple chunks.

1 29 oz. can of peach halves (heavy syrup preferred)

1 29 oz. can of pear halves (heavy syrup preferred)

1 6 oz. jar of red maraschino cherries

1 6 oz. jar of green maraschino cherries

1 samll jar of spiced crabapple rings

crisp cold lettuce

jalapeno pepper-jack cheese

Put all of the ingredients in the bottom of the refrigerator for at least 24 hours (48 hours would be better).

Just before serving time, remove the ingredients from the refrigerator and drain all the fruit. Divide the pear and peach halves equally on six salad plates covered with a bed of cold crisp lettuce. Fill in around the fruit halves with pineapple chunks and crabapple slices. Spread the cold red and green maraschino cherries equally over all the fruit plates, and line the outer edge of each plate with bite-size nuggets of jalapeno pepper-jack cheese.

Fill the bowls of chili straight from the bubbling pot. Top with grated sharp cheddar cheese and a dollop of sour cream. Finish with a light dusting of chives. Serve the fruit plate and chili with hunks of hot buttered garlic bread and sweet iced tea. For dessert, follow up with pecan pie, lemon meringue pie, or hot blueberry cobbler topped with vanilla ice cream ... served with steaming cups of strong black coffee. Oh! My!

Perfect chili can be more than just stick-to-your ribs "down home" cooking. It can be a culinary masterpiece that produces such delicious complementing and contrasting flavors and sensations that it is quite literally "Fit for a King".

Bon appetit!

Copyright 2004 by John Foutz All Rights Reserved

John Foutz has been marketing quality internet products since 1999. His latest offering "Cat Head Biscuits and Garlic Fried Chicken" represents Southern cooking at it's finest. 180 mouth-watering dishes that are family tried and tested. Authentic heirloom recipes from the heart of the Blue Ridge Mountains. For more information, visit www.BlueRidgeGourmet.com

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Black Bean Chicken Chili

Discover 101 Amazing
Easy Rotisserie Chicken Recipes
Imagine just for a minute...

"It's 6:00 pm, and you have a delicious, healthy meal for your family... you effortlessly cooked this delicious dish... and best of all, you made it in less than 10 minutes!"

Sound crazy, or impossible?

... Then keep reading to learn how you can come home from a crazy day and still put a tasty dinner on the table without stress or mess.

BLACK BEAN CHICKEN CHILI

Serves 8

Ingredients:

1 large Rotisserie chicken, shredded and chopped into bite-sized pieces

1 large green pepper, chopped

1 large onion, chopped

5 cloves of garlic, minced fine

olive oil

2 tsp. Salt

1 Tbsp. oregano

3 Tbsp. chili powder

2 tsp. cumin

1 tsp. cayenne pepper

45 oz. black beans from a can (with liquid) - this is approximately 3 small cans of black beans or 1 large can and 1 small can

32 oz. Chili-ready tomatoes

½ jar spaghetti sauce (we like mushroom)

6 oz. tomato paste

Directions:

To prepare this hearty, award winning chicken chili, saute' green pepper and onion in olive oil until soft. Add garlic and cook another 1-2 minutes. Add remaining seasonings and chicken, and mix until thoroughly combined. Add remaining ingredients and simmer for about 25 minutes.

Tricks and Tips:

We've made this chili the night before, and heated it up in the crockpot the next day for a party. For parties, we'll do one pot of black bean chicken chili and one pot of white chicken chili.

This chili freezes very well

Serve with sour cream, cheddar cheese and cornbread (or French bread or sourdough) for a complete meal

Melissa Lauer is the author of the e-book [http://www.101rotisseriechickenrecipes.com] This book has proven to be a hit with both seasoned chefs and beginner cooks.

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Feel Better With Chicken Noodle Soup in the Crockpot

Chicken noodle soup has been a favorite in families for countless generations. If someone has ever made the homemade treat for you when you were not feeling well then you know just how comforting it can be.

There is evidence that as early as the 12th century healers "prescribed" chicken broth to their sick patients. The broth was poured over pieces of bread, which were known as "sops" evolving into the word we use now, "soup." And today, we finally have evidence that ingredients in chicken soup do indeed help to relieve symptoms of the common cold and similar ailments.

Amino acids in chicken that are released during the cooking process are rather similar to the chemicals in medication prescribed to patients with serious chest colds and bronchitis. Carrots, a vegetable usually found in chicken noodle soup, are an excellent source of vitamins that help to fight off infection. Onions, another primary ingredient of the soup, contain antioxidants as well as anti-inflammatory agents to help fight illness.

Recipe for Crockpot Chicken Noodle Soup

What You Need

3 large sized carrots
2 stalks of celery
1 medium sized onion
3 pound broiler or fryer chicken
2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon dried basil
3 cups water
16 ounce package noodles, uncooked

How to Make It

Clean and peel the carrots and cut into slices or small chunks. Clean and cut the celery into small pieces. Peel and cut the onion into slices.

Add the carrots and celery to the bottom of a 5 quart crockpot and place the onion slices on top.

If you are using a whole chicken, clean and cut it into large pieces while removing excess fat and the skin. Put the chicken in the crockpot atop the vegetables and sprinkle with salt, pepper, and basil.

Add the 3 cups of water to the crockpot and cook covered on the high setting for one hour. Cook the soup on the low setting for an additional 6 to 8 hours, or until the chicken is done and the vegetables are tender. You can also cook your soup completely on the low setting for 8 to 10 hours.

After cooking time is complete, carefully remove the chicken from the crockpot and set aside.

Add the package of uncooked noodles to the chicken broth in the crockpot and cover and cook on the high setting for 15 minutes. Take care not to overcook the noodles as they will become too soft and mushy. You can also cook the noodles in a pot of boiling water on the stovetop before adding them to the crockpot.

As the noodles are cooking either in the crockpot or on the stove, remove the chicken from the bone and cut into pieces.

After the noodles are done cooking, put the pieces of chicken back into the crockpot and cover. Allow all of the ingredients to sit and warm in the crockpot before serving. If your soup needs more liquid, add some hot chicken broth made from bouillon cubes and allow to warm in the crockpot for 15 minutes before serving.

Finding the very best crockpot recipes involves looking for those with all of your favorite ingredients as well as a few new, interesting foods to try. Crockpot white chicken chili is a great alternative to the traditional tomato and beef chili dinner when you want something delicious but different.

The Best Crockpot Recipes Start With Our Recipes - BestCrockpotRecipes.net

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Best Green Chili Recipes - 3 Awesome Meals Featuring Green Chilies

The green chili is a favorite ingredient in many Southwestern and Mexican recipes. It adds a mild spicy flavor to recipes for basic chili and other south of the border dishes. When handling raw chilies remember to thoroughly wash your hands before touching your face and eyes.

Here are three tasty recipes that all feature these marvelous chilies.

=> Green Chili Casserole

Here's another great recipe for Velveeta cheese lovers.

1 pound of hamburger, 1 medium size onion, chopped, an 8 oz. package of Velveeta cheese, 1 can of cream of mushroom soup, 1 can of cream of chicken soup, 1 can of mild enchilada sauce, 1 package of corn tortillas, 1 medium sized can of green chilies.

Preheat the oven to 350 degrees.

In a skillet, cook the meat and onion until done, but not brown. Heat the cheese and both soups until the cheese is completely melted. Add in the enchilada sauce and green chilies.

Quarter the tortillas and mix everything together. Bake for 30 minutes.

=> Green Chili Chicken Enchiladas

Mild chilies go wonderfully well with chicken in this traditional Mexican dish.

2 cans of cream of chicken soup (no water or milk), 1 large container of sour cream, 1 large green chili, diced (or a can of green chilies), 1 (15 oz.) jar or canned chicken, bones, flour tortillas.

Filling: 2-1/2 cups of grated cheese, 1 cup of green onions, chopped.

Preheat the oven to 350 degrees.

In a bowl, mix the soup, sour cream, chilies, salt and chicken together. Pour a little of this mixture into the bottom of a 9x12-inch baking dish.

Fill the tortillas with cheese and onions, then roll each filled tortilla and place into the pan on top of the mixture. After all of the tortillas are in the pan, pour the rest of the mixture over the enchiladas.

Bake for 25 to 30 minutes.

=> Green Chili Lasagna

An Italian favorite goes south of the border in this dish. This is kind of a large recipe that can make two dishes of lasagna. If only one is desired, cut the recipe in half.

1 (12 oz.) package of wide noodles, 1 teaspoon butter, 3 pounds of lean ground beef, 1 (29 oz.) can tomato sauce, 1 (28 oz.) can tomato and green chilies, diced, 1 tablespoon sugar, 2 teaspoons sugar, 2 teaspoons salt, 1 teaspoon garlic salt, 1/2 teaspoon pepper, 2 cups of large curd cottage cheese, softened, 1 cup of sour cream, 1 (4 oz.) can green chilies, peeled and chopped, 3/4 cup thinly sliced green onions, including tops, 1 (8 oz.) package mozzarella cheese, grated and Parmesan cheese.

Preheat oven to 350 degrees.

Grease two 9x13-inch baking dishes.

Cook the noodles and drain. Add in the butter.

In a skillet pan, brown the ground beef in a small amount of oil; drain.

In a large saucepan, combine the tomato sauce, diced tomatoes, chilies, sugar, salt and pepper.

Add in the meat and simmer until the meat is tender - about 30 minutes.

In a separate bowl, combine the cottage cheese, cream cheese, sour cream, onion, green chilies; mix thoroughly.

Fill the baking dish in this order: 1/2 noodles, cover with 1/2 meat sauce, half of the cheese mixture. Repeat. Finish with a heavy coating of Mozzarella and Parmesan cheese.

Cover lasagna with foil and refrigerate. Bake for 45 minutes.

Cha...cha...cha...it's chili time!

[http://www.best-chili-recipes.com]

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Indian Chicken Curry Recipes Deliver the Ultimate in Taste

Who would've thought that making an irresistibly delectable dish can be so simple, like the Indian chicken curry recipe? All you need are a few simple ingredients, mix it in a hot skillet or wok, and you can even make your own variations. Traditionally, curry is made very spicy, served over rice or paired with naan or roti, and can be cooked with fish, chicken and vegetables. Preparation and cooking time takes just a small amount of time, so you and your family can enjoy its steaming goodness right away! If you consider yourself to have a weak stomach, just make a few minor adjustments like cutting the chilies in half, lessening the spices and the seeds, and you'll have a curry that suits your taste.

Indian chicken curry recipes are so easy to prepare and cook. Let me show you just how simple it is to do:

What you'll need:

1. 2 chicken breasts (or you can try fish fillets)

2. 2 tbsp vegetable oil

3. 3 diced green chilies

4. 1 tbsp ghee (or butter)

5. 1 big chopped onion

6. 1 1/2 inch fresh ginger, minced

7. 4 garlic cloves, minced

8. 5 medium sized tomatoes

9. 1 sliced eggplant

10. 2 tbsp curry

11. Salt to taste

Let's cook!

Place the oil and the ghee in a skillet or pan. Once the oil is very hot, put in the onions, diced chilies, ginger and garlic. Stir fry the ingredients quickly, then add the sliced chicken (or fish fillet). As soon as the chicken pieces turn golden brown, add the vegetables until they are tender. Put 3 cups of water and the tomatoes. Stir the ingredients thoroughly then put the spices in. Coat the vegetables with the spices evenly, then add the eggplant.

Cook the mixture until it thickens and becomes a thick soup. Make sure that the chicken and the eggplant are thoroughly cooked.

Now you have your delicious curry dish, but no Indian chicken curry recipe is complete without basmatti rice! This is pretty simple to do. Just bring at least 1 liter of water to a boil, then put in one cup of rice and a half tsp of salt. Mix it thoroughly, then add ¼ tsp of turmeric. Cook the rice until it becomes tender, and then fluff the rice with the use of a fork. You can now top the rice with your delicious curry! Let your creative juices flow, and with some experimentation, you can whiz up a scrumptious curry dish in no time. You can easily cook and enjoy many mouthwatering curry recipes in my ebook. I have complied a great selection of great tasting curry recipes and will let you in some culinary secrets every food lover must know. Enjoy!

Puneet is the co-author of the cookery book called - The Ultimate Indian Curry Manual. This book is one of its kind, and offers a step-by-step manual for making perfect Indian Curries, revealing a lot of secrets, only known to the Indian Chefs.

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All-time Favorite Chili Recipes

Chili is famous and an all-time favorite in America. Texas cowboys in the 1840s were believed to pound beef fat as well as dried beef, having salt and chili peppers for trail food. This was boiled in order to produce instant chili.

These cowboys would plant their produce of chilis, oregano and onions in their traveling trails. Upon harvest, they would mix these spices with beef and make "Trail Drive Chili" dish.

Others also believe that chili originated in the prison systems of Texas. At this time, cheap meats are being served to prisoners. They pound spices and chili with meat to tenderize.

Other theories originated from the following:

o Canary Islanders
o The US Army (1896)
o J.C. Clopper (1828)

Here are some of the most famous chili recipes in the US:

1. Hot and Spicy Chili

Ingredients:

o 16 ounces tomato sauce
o 12 ounces tomato paste
o 3 cans of 24 ounces kidney beans (red, drained)
o 3 tbsp onion powder
o 6 tbsp garlic powder
o 2 tbsp ground cumin
o 2 tsp oregano
o 2 tbsp parsley
o ½ tsp salt
o 1 tbsp chipotle powder
o ½ tsp black pepper (ground)
o 1 tsp Habenero chili powder
o 4 red Habeneros (whole, deseeded, deveined and chopped)
o 1 medium onion (chopped)
o 6 Jalapenos (deseeded, deveined and chopped)
o ½ lb elbow macaroni
o 2 Mexican chilis (new, deseeded, deveined and chopped)
o 1 lb steak of your choice
o 1 lb ground pork
o 1 lb ground beef
o 6 ounces beer (about ½ can)

Procedure:

Saute an onion inside a small amount of olive oil. Place this inside a big pot until it becomes translucent. Add the following and allow to simmer:

o Tomato sauce
o Tomato paste
o Kidney beans
o Onion powder
o Garlic powder
o Chili powder
o Cumin
o Oregano
o Pepper
o Salt
o Habenero powder
o Chipotle powder
o Habeneros
o New Mexican Chilies
o Jalapenos
o Dry Pasta

While waiting to simmer, grill the steak and brown the pork and in a big skillet. Drain the meat. Season with pepper and salt.

Cut the steak into small bite size pieces. Add the beef, steak and pork to the sauce. Add beer to the sauce.

The dish takes less than 30 minutes to cook. Serve with chopped onions and grated cheese.

2. Crock Pot Turkey Chili

Ingredients:

o 1 cup onion (chopped)
o 2 lbs ground turkey
o 4 large cloves of garlic (chopped)
o 1 cup chicken broth
o ½ cup diced green peppers
o 2 tsp cumin (dried)
o 1 tsp chili powder
o 1 tsp oregano (dried)
o 1 tsp black pepper (ground)
o ½ tsp salt
o 1 can beans (refried)
o 2 15 up to 16 ounce cans kidney beans (should not be drained)

Procedure:

In a skillet, cook the ground turkey until it turns brown, then drain. Mix all the ingredients to the pot, excluding the can of beans (refried). Cover.
Cook on low heat for about 2 hours. To thicken, mix the refried beans with chili. Cover and cook n low heat for another 2 hours.

For more information on Slower Cooker Chilli Recipe and Slow Cookers & Crock Pots please visit our website.

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Stew Cooking Tips - A Novice's Guide to Delicious Stews

Stews are very popular, especially when the weather is cool, and you want something warming and tasty. A stew is a combination of solid foods, usually meat, or fish with vegetables that have been simmered or cooked slowly in a liquid sauce to allow the flavors to combine well. The sauce is served as well as its contents.

Chicken, meat, seafood, potatoes, fish, beans, fruit, and carrots are all popular stew ingredients and you can use water, wine, bouillon, or beer in the stew liquid to give flavor, as well as seasonings.

Is Stew the Same as Soup?

Stewing is often used for cheap, tough meat cuts because stewing is the only way to make them tender. A stew has larger pieces of meat, fish, or vegetables than a soup and there is more of those and less liquid than you would get in a soup.

Soup can contain small chunky or be a pureed liquid with no bits in. It is served as an appetizer whereas a stew is a main dish. Soups are served in deep bowls whereas a chunky stew can be served on a plate.

How to Add Flavor to a Stew

There is a limit to how flavorful a combination of meat, vegetables and water can be, which is why it is useful to know how to make your stew recipes flavorful.

Stew is a versatile dish and you can use a lot of different meat, vegetable, liquid, spice and herb combinations in your stew recipes. It is best to season the meat with salt and pepper before searing it in a hot pan.

You might want to roll the meat in flour to thicken up the stew. Meat chunks should be browned all over before you add them to the liquid. This means they will not dry out. This applies whichever type of meat you are using - chicken, beef, pork, or something else.

The next step in making an exciting stew is to saute some vegetables in the pan, then add water, wine, juice, broth or whichever liquid you are using and scrape the bottom of the pan to incorporate any stuck on bits into the liquid. Put the meat back into the pan and cook slowly.

It is a good idea to check your stew every fifteen minutes or so to see if it needs more seasoning or more liquid. When it is ready, you might like to add some lemon juice, parsley, crispy crumbled bacon or cider at the very end to brighten up the flavor. It is also a good idea to serve your stew with some warm bread to mop up the delicious juices.

Stew is a lot of fun to make and it is also very easy. Whether you want to make a green chili chicken stew or an authentic Irish stew, as long as you bear the above tips in mind your stew should come out great.

Stews are very simple to make from scratch, even for cooking novices. If you are looking for some exciting stew recipe inspiration you might like to have a look at ChickenNoodleSoups.com where we have plenty more stew making tips and a collection of stew recipes to tantalize your taste buds.

If you are looking for some great recipes or tips on cooking chicken soups and stews of your own, the site will be very helpful. Whether you want a quick and easy soup, a creamy one, or an old fashioned chicken stew, you are sure to find it there. Soup recipes like our chicken tortilla soup with a wonderful Mexican inspired soup.

If you are in the mood for chicken stew with an international, flavor why not try one of our international stews or soups. Now if you are wondering how to make Jamaican brown stew chicken then we have the answer and a recipe for you.

Nothing but chicken soups of all kinds. Also find informative articles related to chicken soup's health benefits and other interesting information like cooking tips. Look for our heart health recipe guide to find soup recipes that can help you with your fight against heart disease. All recipes include nutritional information to help you make informed healthy choices about your next recipe decision.

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Delicious Barbecue Sauce Recipes for the Grill

Whether you are barbecuing up ribs or chicken, having the best barbecue sauce recipes will make the difference between a so-so meal and one that everyone will remember years later. Here's some classic recipes you'll want to break out. One hint: everyone worth their salt has their own "signature" barbecue sauce. Find a recipe that you like and start improvising. Before you know it, everyone will want to know how you make your barbecue better than everyone else's!

Kansas City Sweet Sauce

This is the one most people think of when they imagine barbecue sauce.

Ingredients:

1 cup tomato sauce
1/2 cup brown sugar
2 T molasses
2 T honey
1/4 cup apple cider vinegar
1 T chili powder
juice of 1 lemon
1/2 onion, minced
2 cloves garlic, minced
2 T butter
salt and pepper

Saute the onion and garlic in the butter until translucent. Add in the dry ingredients and saute for 1 minute. Add in the rest of the ingredients. Simmer 15 minutes. Let sit overnight.

East Carolina Sauce

This is perhaps the oldest barbecue sauce, which you can see as it's so simple. But don't let that fool you; this is one tasty sauce!

Ingredients:

2 cups apple cider vinegar
2 T chili pepper flakes
salt and pepper

Combine the ingredients and let sit at least 12 hours.

Lexington Dip

Similar to East Carolina Sauce, this one bring some tomatoes into the mix.

Ingredients:

1 1/2 cups apple cider vinegar
2 T chili pepper flakes
1/2 cup tomato sauce
salt and pepper

Again, combine all ingredients and let sit a minimum of 12 hours.

South Carolina Mustard Sauce

This one's a bit unknown as it's mustard based, but it is still a classic from South Carolina.

Ingredients:

1 1/2 cups yellow mustard
1/2 cup apple cider vinegar
1/2 cup sugar
1/2 T chili pepper flakes
1 T fresh or 1 t dried rosemary
1 T minced onion
1 T minced garlic
2 T butter
salt and pepper

Saute the onion and garlic in the butter until translucent. Add the other ingredients and simmer 15 minutes. Allow to sit overnight.

Texas Mop Sauce

Lastly, let's take a look at Texas's famous mop sauce that is traditionally served with slow-cooked brisket.

Ingredients:

1/2 T paprika
1 t chili powder
1 t cumin
salt and LOTS of pepper
1/2 onion, minced
2 cloves garlic, minced
1 T butter
1/2 green bell pepper, chopped
2 T tomato sauce
2 T apple cider vinegar
2 T Worcestershire sauce
1 cup beer
1 T brown sugar

Melt the butter and saute the onion and garlic until translucent. Add bell pepper, paprika, chili powder, cumin, salt, and pepper. Cook and stir for a minute or two. Add the rest of the ingredients, stir, and saute 15 minutes. Let sit overnight.

Have fun with these barbecue sauce recipes and feel free to improvise with them!

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Chili Rellenos Recipe For Mexican Food Lovers

Do you enjoy good Mexican food? If you do, I'm sure you've had Chili Rellenos (pronounced Ree-lay-nos). And, if you haven't, you don't know what you're missing. I'm going to give you instructions on how to make a delicious Mexican dinner with my own Chili Rellenos Recipe that will impress your family and your friends.

Now, you can only get Chili Rellenos at a true Mexican restaurant. You're not going to find these at Taco Bell or any other fast food joint. Probably because it requires more preparation time and won't qualify for a quick drive-up and take out item.

The main ingredient of the Chili Rellenos Recipe is the Poblano Pepper. This is a mild pepper that is of good size (approximately 5 inches to 6 inches) that can be stuffed easily with your favorite cheese or mixture.

First of all, the chili peppers have to be roasted and the outer skin peeled off. Then gently slice the pepper lengthwise and remove the seeds. Now you are ready to stuff the poblano. Although you can stuff the peppers with several mixtures, I use Monterey Jack cheese. You can use others, including Pepper Jack cheese, to "kick the heat up" a few notches. Cut slices off a block of cheese and stuff it into the Poblano pepper, being careful not to overstuff it.

The next step is to close the poblano with toothpicks, dust it in flour then dip them in a egg batter mixture made of egg whites whipped into a meringue texture. Mix up the egg yolks with a tablespoon of flour and add to the meringue mix.

The final step is to gently place the batter-dipped, stuffed poblanos into hot vegetable oil and cook, on both sides, until a light golden brown. Don't just drop the chili rellenos into the oil because splashing oil can cause severe burns and possibly a fire.

If you are going to eat the chili rellenos right away, put a slice of cheese on top of them and smother them with your favorite hot sauce. If you are going to eat them later, put them in the refrigerator covered with a paper towel. The next day (or days later) you can top them with a slice of cheese and pop them into the microwave. Just as good eating as when they were just cooked.

There you have it! Add some authentic Mexican refried beans from my refried beans recipe, top it with some "lip scorch'n hot sauce and you have a great tasting Mexican dish with my Chili Rellenos Recipe.

Rick Thomas is a former owner of 23 restaurants including 3 Mexican restaurants. Rick enjoys cooking specialty foods like Chili Rellenos, refried beans and making hot salsa. If you would like more Mexican recipes, along with pictures, please visit my site at http://ez-recipes.info/Chili_Rellenos_Recipe.htm

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Making Hearty Chili in the Crockpot

If you are looking for new and simple ideas for a tasty meal, or you simply do not have a lot of time to spend preparing dinner, cooking in the crockpot can be the ideal solution.

There are many delicious recipes using a crockpot including countless varieties of chili, a classic dish that can be made in numerous, interesting ways. Also, other recipes for stovetop chili can easily be adapted to work with crockpots.

When it comes to making chili inside of the crockpot, very little preparation is needed and most of the ingredients are usually added in together all at once. Meats such as beef, chicken, and turkey can be browned quickly in a saucepan and then drained of all the grease before adding to the crockpot.

For a complete meal, cook your chili in the crockpot and then serve over rice, potatoes, or along with a salad and rolls or bread topped with butter and garlic. Or, if you are having a party or having some friends over for a casual get together, make a few different types of chili, in different crockpots, of course.

Have fun with your chili recipes and remember that the traditional, red tomato sauce does not always have to be used to create a delicious meal. With some boneless chicken and chicken bouillon or broth, your favorite white beans, seasonings, and extras such as cheese, rice, and vegetables you can make a hearty chicken chili right in the crockpot.

Crockpot White Chicken Chili Recipe

What You Need

2 cups chicken, cooked and diced or shredded
1/4 cup onion, finely chopped
2 cloves garlic, minced
1 can or 1-1/2 cups chicken broth
1 cup frozen corn
2 cans cannellini beans (white kidney beans), drained
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon lemon juice
1/2 teaspoon Italian seasoning
1/4 teaspoon ground cumin
1 cup shredded sharp cheddar cheese

How to Make It

Add all of the ingredients to the crockpot and cook on the low setting for 6 to 8 hours.

Serve alone, with your favorite tortilla chips, over white rice, or mashed potatoes. Top each serving with some shredded cheddar cheese and add condiments such as sour cream and salsa.

Other cheeses you may want to consider for your white chili are Monterey, spicy pepper jack, or Swiss.

This white chili recipe, like many others meant for the crockpot, is quite versatile. You can substitute ingredients you do not really care for while adding your own favorites to the list. For instance, you may prefer other types of beans instead of the cannellini variety such as great northern white beans, or you may want to add some extra flavor using green chili peppers, jalapenos, or different seasonings.

Even vegetarians will enjoy this white chili recipe by substituting the chicken and chicken broth with another protein such as soy or tofu or perhaps extra vegetables. On the other hand, simply omit the meat products as the beans offer both texture and protein.

When looking for the best crockpot recipes choose those that ask for simple items or those that you know your family enjoys. But, don't be afraid to experiment with different ingredients as recipes for crockpot white chicken chili are about as versatile as the crockpot itself.

The Best Crockpot Recipes Start With Our Recipes - BestCrockpotRecipes.net

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How to Made a Delicious Southwest Corn and Turkey Soup

Cook up the flavor of the Southwest in one pot! Delicious Southwest Corn and Turkey Soup is sure to please the soup lover in you and your family. This is not only a tasty soup but one packed full of nutrients. In addition to the turkey and the corn, you have zucchini, black beans, garlic, onion, etc. Serve your family a bowl of this nutritious soup today.

SOUTHWEST CORN AND TURKEY SOUP

3 dried ancho chilies
2 small zucchini
nonstick cooking spray
1 medium onion, thinly sliced
3 cloves garlic, minced
1 tsp ground cumin
3 cans (14-oz each) chicken broth
2 cups shredded cooked turkey meat
1 can black beans, rinsed and drained
1 pkg (10-oz) frozen corn
1/4 cup cornmeal
1 tsp oregano
1/3 cup chopped fresh cilantro

Cut the stems from the chilies and shake out the seeds. Place chilies in a medium bowl and cover with boiling water. Let stand around a half hour until the chilies are soft; drain. Cut chilies open lengthwise and lay flat on a cutting board. With the edge of a small knife, scrape chili pulp from the skin. Finely mince pulp; set aside.

Cut zucchini in half lengthwise and then slice crosswise into 1/2-inch wide pieces. Set aside.

Spray large saucepan with cooking spray and heat over medium heat. Add the onion and cook, covered, 3 to 4 minutes or until light golden brown, stirring several times. Add garlic and cumin; cook and stir about 30 seconds or until fragrant. Add chicken broth, reserved chili pulp, zucchini, turkey, beans, corn, cornmeal, and oregano. Bring the mixture to a boil over high heat. Reduce heat to low, simmer for 15 minutes or until the zucchini is tender. Stir in the cilantro and serve.

Yield: 6 servings at 243 calories, 32 g carbs, 19 g protein per serving.

Enjoy!

For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com

For her quick and easy recipes visit http://grandmasquickfixrecipes.blogspot.com

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No Such Thing as Leftover Chicken for a Week

I like to crock pot meat on Monday and then serve it several different ways throughout the week. Even the leftover hater in your family will embrace this crock pot chicken that transforms itself into white bean chili, Caesar salad, broccoli casserole, pesto pasta and tortilla soup and you'll love the 10 minute or less prep time each. For the chicken, just place 10 frozen chicken breasts in crock pot and cover with chicken broth (one large can or three small – add extra water if needed to cover) and heat on high 6-8 hours or low 8-10 hours*. Chicken will be so tender that it will be easy to cut with a butter knife or shred it with two forks. (*3-4 on low or 5-6 on high if fully thawed)

Monday’s Chicken Broccoli Rice – great separate or as a casserole

Cook Time: 30 minutes, Prep time: 15 minutes (just to cook the flavored rice), Serves 4

A. 1 pkg. Rice-a-Roni chicken flavor or long grain wild rice prepared according to instruction

B. 2 large chicken breasts, 1 pkg. frozen chopped broccoli pieces cooked

C. 1 can cream of chicken soup and 1 cup grated sharp cheese

If cooking as a casserole, combine A, B and C with the cheese as the ingredient on top. Bake in casserole dish at 350 until heated through – about 30 minutes. If not eating as a casserole, just combine A and B, add salt and pepper to taste, and microwave as needed.

Tuesday’s Chicken Tortilla Soup Recipe – So Easy and So Good

Cook Time: 5 minutes Prep Time: 10 minutes Serves: 4

2 chicken breasts cooked

1 can chicken broth

1 can V8 juice

1 can cheddar cheese soup

1 can corn

1 can black beans

1/3 pack taco seasoning mix

chopped up tortilla chips (to sprinkle on top once cooked)

optional: roasted red pepper to taste, cooked rice

Since the chicken is cooked, the instructions are as simple as:

1. Open cans

2. Heat on stove over medium heat

3. Serve with chopped up tortilla chips on top

I like the 90 second microwavable rice from Uncle Bens because my husband can add it to his but I prefer it without.

Wednesday Chicken Basil Pasta – best with fresh herbs and tomatoes from the garden

Cook Time 10 minutes, Prep Time 10 minutes Serves 4

2 large chicken breasts cooked

3 cups bow tie pasta (8 oz.)

1 jar alfredo sauce (approx. 1 lb)

milk (optional)

4 medium fresh tomatoes (when tomatoes aren't in season, I substitute roasted red peppers for the tomatoes)

6 leaves fresh basil

Add the pasta to boiling water (10 minutes)

Heat the alfredo sauce in the microwave (5 minutes on medium heat - although microwaves differ)

Add milk to sauce if you prefer thinner sauce (I do!)

Chop the chicken, basil and the tomatoes

Drain the pasta

Combine all ingredients

Thursday’s White Bean Chili – a Tasty Variation to Standard Chili

Cook Time: 10 minutes, Prep time: 10 minutes Serves 4

2 large chicken breasts – cooked and shredded or chopped

1 (16 oz.) can white beans

1 (16 oz.) can corn

1 (16 oz.) can diced tomatoes

1 small cans chopped green chilis, drained

1 clove garlic

1 medium onion, chopped

1 T vegetable oil

1 envelope ranch salad dressing mix

1 envelope taco seasoning mix

In saucepan, saute onion in vegetable oil until browned. Combine all remaining ingredients until heated through. Serve with crusty bread or tortilla chips.

Friday’s Chicken Caesar Salad – it’s the weekend!

Cook time: 0 minutes, Prep Time: 2 Minutes, Serves 4

1-2 Chicken Breasts – chopped

2 bags Caesar salad mix includes shredded parmesan, croutons, dressing

Salt and pepper to taste

Add salt and pepper to taste on chicken. Combine remaining ingredients. Serve with crusty bread and leftover chili from Thursday, or with a good take-out pizza!

For more of my simple versatile recipes and cooking tips, go to [http://www.pams-hams.com]. An inviting place for sugar and honey glazed baked ham, dinners, gifts and clever conversation.

Pam is the owner of [http://www.pams-hams.com] and recently retired as marketing director for a leading specialty ham company. As anyone with kids can understand, the move was made in order to have more flexibility with my family. I like cooking and entertaining but I love finding clever new ways to make a meal easier or better. Also fond of water sports, Samoyeds, cats and small red head children.

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How to Cook Different Types of Squash - 4 Low Calorie Squash Recipes

Seemingly infinite in size, shape, color and taste, there is one thing all of the different varieties of squash share: flavor! But when it comes to cooking different squash varieties, many are in the dark. Fear not - let this guide on How To Cook Different Types of Squash: 4 Low Calorie Squash Recipes show you the wonderfully healthy possibilities of squash recipes.

Sweet Butternut Squash and Apple Casserole
Butternut squash is packed with nutrients, so give it a try instead of the usual sweet potato casserole. It gives you the same great taste with less fat and calories, plus there are tons of tart apples in this dish!

Serves: 8

Preparation Time: 15 min

Cooking Time: 45 min

Ingredients

1 butternut squash, 2.5-3 lbs.
1/4 cup margarine
1 tablespoon brown sugar
1/4 teaspoon salt
pinch white pepper
1 1/2 tablespoons buttery spread
2 pounds Granny Smith apple, unpeeled, sliced
1/4 cup sugar
3 cups corn flakes or Fiber One Cereal
1/2 cup chopped pecans
2 tablespoons melted margarine
1/2 cup brown sugar, packed

Instructions

Measure 3 cups of cornflake cereal and then put through a food processor to make coarsely chopped crumbs. If you already have a box of crushed cornflake crumbs on hand, then use about 2/3 cup.

Cut squash in half lengthwise. Scrape out seeds and steam 30 minutes, or bake on foil, cut-side down, in 350 degrees F oven until tender. (If baking, it will take approximately 40-45 minutes.)

Scrape out pulp and mash or beat in mixer or processor until smooth. Add butter, brown sugar, salt and pepper; set aside.

Slice apples very thinly. In skillet, melt buttery spread and add apples. Sprinkle with sugar and cover, simmering until barely tender. Spread in an 8 or 9" casserole and spoon squash mixture evenly over apples.

TOPPING: Mix all ingredients (corn flakes, pecans, melted butter and brown sugar) and spread over squash and bake in 325 deg. oven for 12-15 minutes, or until lightly browned.

Flavor-Packed Squash Gratin
Summer never tasted so delish with this flavor-packed squash gratin. With a cook time of just 20 minutes, you won't be wasting your summer indoors cooking when utilizing this summer squash recipe.

Serves: 4

Cooking Time: 37 min

Ingredients

3 cups sweet potato, diced
2 tablespoons butter substitute
2 cups summer squash, zuchhini or butternut squash, diced
2 cloves garlic, minced
4-6 scallions, chopped
1 1/4 cups milk, coconut milk or soy milk
1 cup cooked or canned red beans or cannellini beans, drained
2 tablespoons fresh basil leaves, chopped or 2 teaspoons, dried
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
1/4 teaspoon cloves, ground
1/4 teaspoon salt
1 cup Gouda cheese, shredded
1/4 cup bread crumbs

Instructions

Preheat the oven to 375 degrees F.

Put the sweet potatoes in boiling water; cover and boil for about 5 minutes, then drain and cool.

Melt the butter substitute in a saucepan and add the summer squash, scallions and garlic; saute for 5-7 minutes.

Add the milk, beans and seasonings and cook over medium heat for about 5 minutes, stirring often.

Place the potatoes in the bottom of a lightly greased 8-inch casserole or gratin dish.

Pour the vegetable-milk mixture over the potatoes and sprinkle with the Gouda and bread crumbs.

Place in the oven and bake for 20 minutes, until a crust forms on top.

Remove from the oven and serve.

Summertime Squash
Summertime squash is a versatile summer squash recipe that you can either make in the oven or on the grill. This side dish features yellow squash and goes well with grilled foods.

Serves: 4

Cooking Time: 20 min

Ingredients

2 cups yellow squash, thinly chopped
1/2 teaspoon vegetable oil
1/4 teaspoon paprika
1/8 teaspoon salt
1/8 teaspoon garlic powder
Cooking spray

Instructions

Preheat oven to 450 degrees F.
Combine squash, oil, paprika, salt and garlic powder in a large zip-top plastic bag.
Seal bag; shake to coat squash.
Place squash on a baking sheet coated with cooking spray.
Bake at 450 degrees F for 20 minutes, turning after 10 minutes.
Yields 2 cups.

Heart Healthy Chicken Chili with Summer Squash
Chock full of lean hearty ingredients like skinless white meat chicken, summer squash, corn and great northern beans, this low calorie slow cooker recipe is a healthy dinner delight.

Serves: 8

Cooking Time: 7 hr

Ingredients

2 cups great northern beans
3 cups water
2 onions, chopped
2 cloves garlic, minced
3 pickled jalapeno peppers, seeded and chopped
1 tablespoon cumin
1 teaspoon chili powder
1 1/2 pounds boneless skinless chicken white meat, cut into 1-inch pieces
1 pound summer squash
15 ounces can hominy or corn, drained
1/2 cup low fat sour cream
Salt
1 tablespoon lime juice
1/4 cup cilantro, chopped
2 plum tomatoes, chopped

Instructions

Bring beans to a boil in enough water to cover. Drain. Combine beans with 3 cups boiling water in slow cooker. Add seasonings. Place chicken on top.

Quarter squash lengthwise, seed and cut crosswise into 3/4-inch pieces. Add to cooker.

Cover and cook on low heat for 7 hours or until beans are tender.

Stir in hominy or corn, sour cream, salt, lime juice and chopped cilantro. Spoon into bowls. Garnish with sour cream, tomato and cilantro if desired.

For more healthy recipes and cooking tips, check out http://www.FaveDiets.com

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Ground Beef and Sausage Chili For the Crock Pot

There is nothing like some nice chili in the food. Chili goes great in any recipe. Chili is totally the best ingredient in the majority of the recipes. That's why the ground beef and sausage chili is America's favorite recipe. But when you have a great ingredient it's important to use it the right way. And here comes the crock pot.

The crock pot is the best way to cook chili recipes. Why? Because the chili infiltrates slowly and well into the meet. All the chili flavor gets preserved into the beef and in the sausage. The two tastes combine so they give one of the best recipes out there: the ground beef and sausage chili for the crock pot.

Here are the ingredients for the great ground beef and sausage chili for the crock pot:

o 8 ounces of smoked sausage - such as apple chicken sausage
o 1 cup chopped onion
o 1 red or green bell pepper, chopped
o 2 cloves garlic, minced
o 1 can (4 ounces) mild green chili peppers
o 2 to 3 tablespoons diced jalapeno peppers, or to taste
o 2 cans (14.5 ounces each) diced tomatoes or fire-roasted tomatoes, undrained
o 1 can (8 ounces) tomato sauce
o 1 can (15 ounces) black beans, drained and rinsed
o 1 teaspoon grill seasoning blend
o 2 to 3 tablespoons chili powder
o 1/2 teaspoon ground cumin
o 1/4 teaspoon ground black pepper
o 1 teaspoon salt, or to taste
o 1 1/2 pounds lean ground beef

And here is the easy way to prepare the ground beef and sausage chili for the crock pot.
First you will need a large skillet pan. You have to brown the ground beef and the sausage. For this you will use the onion. The browning has to take place until the pink color is completely gone. After this you will add the pepper and the garlic. You have to stir the entire mixture for about 3 minutes or longer.

The final step of the ground beef and sausage chili for the crock pot is to add all the remaining ingredients. Cover the crock pot and let it boil for about 6 to 8 hours. This is all! The dish is ready to be served! Enjoy!

Sturat enjoys writing on topics like crock pot recipes For more information, you can visit us.

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Spicy Garlic and Chili Prawn

The common denominator with these easy fish recipes is taste. A fish chili recipe is great tasting food and easy to prepare. This recipe is lightly fried prawns in a hot and spicy sauce. Garnish with lemon wedges, sesame seeds, and cilantro. You can add more hot sauce if you want it spicier. If you can't find these ingredients at your local grocery store, I can assure you that you can find them at a Chinese or Indian grocery store!

Chili Prawns do come cheap nowadays. Prawns are marinated in lime, onion, and garlic and then quickly grilled. The chili prawn is a wonderful addition to an outdoor meal. A lovely spicy, EASY, fresh, tomatoey pasta dish with lots of kick! Pasta, chicken, bacon, and shrimp combined with chili come together as my all time favorite pasta dish! This prawn is the easiest way to cook spicy prawns and it can be done rather quickly as well. I bought the prawns recently and I managed to whip up a delicious chili prawn dish. I added some fish balls for more volume.

This is a one-dish meal. These prawns are coated with a spicy sweet and sour sauce. We served them with boiled upon noodles. Sweet chili prawn kebab salad is a simple salad to make, even more so if you add a little cheat, like I did, and use a ready prepared sweet chili sauce to marinade the prawns. Don't use a whole jar for the marinade though, you will want to save some to use as a dip.

Chili prawn also means that seafood is a popular staple in the meals of Americans. The first major reason has to do with the prices for the seafood. Something that is easy to harvest and widely available will be cheaper, and the second major reason has to do with taste. The fresh leaves as well as the tender roots are used to flavor many classic oriental preparations, in a prawn sea food. Please purchase online [http://www.indomunch.com] in NewYork city.

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Bake Chicken Recipes - Easy & Quick To Prepare!

These bake chicken recipes are quick, easy and delicious. Just check these out and I'm sure you'll be amazingly surprised.

So here we go for some bake chicken recipes:

>> Mexican Chicken Bake

1 c rotel tomatoes and onions fryer chicken

1 c cream of chicken soup

1 c cream of mushroom soup onion, chopped

1 pk flour tortillas

1 t chili powder

1 t garlic salt

1/2 lb cheddar cheese

Oil chicken until tender. Remove, reserving broth. Remove skin and ones from chicken and cut into bite sized pieces. Grate cheese and ash tomatoes. Combine chicken, onions, cheese, garlic salt, chili powder and tomatoes. Drop tortillas into boiling chicken broth until softened.

Line large baking dish with softened tortillas. Add chicken mixture. Pour the 2 cans of soup over the chicken. Bake at 350 degrees for 35 minutes or until bubbly and hot.

>> Creamy Chicken Bake

1 cn (10-3/4 oz) condensed cream

1 c herb stuffing mix, crushed cheese

1/3 c milk

1/4 c butter or margarine, melted

4 boneless chicken breasts, of broccoli soup split and flattened

8 4-inch slices of swiss

Place chicken breasts in a greased 9 x 13 inch pan. Top with cheese. Combine cream of broccoli soup and milk and spread over cheese. Toss melted butter with stuffing mix and sprinkle over top of chicken. Bake in a 350 f oven for 30 minutes, or until tender. Makes 4-6 servings

>> Apricot Chicken Bake

1 c apricot nectar

1/2 ts ground allspice

1/3 c apricot preserves

1/4 ts fresh ground black pepper

1/4 ts salt

1/8 ts ground ginger

3 tb pecans, toasted

6 chicken breast halves

Have the chicken breasts skinned and boned. Place the chicken in an oven proof pan large enough that the chicken will not be overlapping. Combine the next 5 ingredients and pour over the chicken, turning the chicken to get the marinade over all parts. Cover tightly and refrigerate overnight or at least 8 hours.

Remove from refrigerator and let stand for 30 minutes. Cover tightly with foil and bake in preheated 350 degree oven for 30 minutes. Uncover, drain and discard liquid from chicken, and keep warm. Heat apricot preserves and brush over chicken. Bake, uncovered, 20-30 minutes longer, basting with preserves another 2 times.

Remove to serving platter and sprinkle with toasted pecans. Serving ideas : serve over rice.

That's it for today! If you want more bake chicken recipes, be sure to visit us today at:

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Crock Pot Cooking For Kids

Most parents, when it comes to kids and cooking, cringe with dreadful anticipation at the thought of their progeny creating anything but a mess in the kitchen. However, it doesn't have to be that way, when it comes to slow cookers, kids and delicious meals.

Kids love to help in the kitchen, particularly teens and young teens. Finding foods they can prepare and cook can be a challenge but when a crock-pot is part of the equation, it's not impossible. Given the versatility and relative ease of cooking with crock-pots, also called slow cookers, there are hundreds of ways to include the kids when planning your next meal.

When cooking with kids, the fewer ingredients the better, as their attention span is shorter than that of adults. In addition, if you have gadgets to help in the preparation, such as a vegetable chopper or slicer, kids will love getting involved in the process of cooking with crock-pots. Finally, since there are no flames involved, you can rest assured no one will be burned in the process.

Some suggestions for meals involving slow cookers and kids might be spaghetti and meatballs, Sloppy Joes, barbecue chicken wings, Shepherd Pie, Beanie Weenies, chili and the ever popular Macaroni and Cheese. Adding some ham chunks to the Mac and Cheese brings a little more flavor to an already delicious meal!

If the kids want to really impress their parents, toss together some hash browns, eggs, onions, bacon bits and seasonings and set the slow cooker on low before going to bed is a great way to wake up! Add a coffee pot with a timer and the most wonderful aromas will greet you the next morning; all that's left to do for this breakfast is some toast and jam.

There truly is no easier way to cook than with a slow cooker. Whether it's pork, chicken or beef, there's a recipe the kids can make or help with that requires little in the way of preparation and cooking. When preparing one dish meals, as you would with a slow cooker, clean up is a breeze as well, whether you have a dishwasher or not. Hand the kids a scrubber and some dish soap and walk away, at least until you have the time to come behind them and finish cleaning the liner to your crock-pot.

Kids can gain a great sense of accomplishment when you include them in your meal planning, preparation and cooking. Sit down with the kids and let them pick some recipes they'd like to try and have them make a grocery list. When the time comes to go to the grocery store, use this trip as a lesson in frugal and careful shopping, having them check labels and prices when selecting ingredients for their meals.

Teaching your kids to follow recipes and use a crock-pot is a skill that will stay with them for the rest of their life whether it's your daughter or your son. While cooking with a slow cooker might not be considered "real" cooking, it IS cooking and some extremely tasty meals can come from them. And remember, when you are touting to your friends the wonderful meal your kids made for you with the crock-pot, you are realizing every parents' dream: you didn't do the cooking.

The author loves cooking and spending time with the kids. For more ideas on how to spend time with the kids and educate them at the same time, take a look at this further article on Cooking for kids and this interesting one on kids table manners.

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