Crock pot "brown sugar" chicken

I got the inspiration for this recipe from the "crock pot lady." Of course she didn't have WLS and doesn't have to watch her sugar intake. This was delicious and very different.

• 1 lb chicken breasts or thighs
• 2 cups frozen peppers and onions
  
• 1 cup brown sugar Splenda
• 1/4 cup diet sprite
• 2/3 cup red wine vinegar
• 6 whole cloves of garlic, peeled
• 2 Tablespoons soy sauce
• black pepper

Place chicken on the bottom of the crock pot. Put onions, peppers, garlic and black pepper on top of that. Add Splenda, sprite, vinegar and soy sauce. Cover and cook on high for 3-4 hours or on low for 6-7 hours. This is very yummy!!

Asian crock pot pork chops

These are seriously delicious. I ate 2 of these they were so good. Not to mention easy!

• 6 pork chops 1/2 inch thick (browned in pan with salt and pepper)
  
• 1 onion sliced thin
• 1 Tablespoon chopped garlic
• 1 teaspoon crushed red pepper flakes
• 1/4 cup brown sugar splenda
• 1 teaspoon ginger powder
• 1 Tablespoon chinese 5 spice
• 1/2 cup Worcestershire sauce
• 1/2 cup ketchup
• 1 teaspoon black pepper

Brown up pork chops in a pan seasoned with salt and pepper. Place the pork chops on the bottom of the crock pot. Place onion and garlic on top of that. Mix the rest of the ingredients in a bowl. Pour over top of pork and onions. Cook on low for 5 hours. These will be falling apart when they are done. They are SO good.

Veal meatballs in home made marinara

I had a random pound of ground veal I needed to use up. I had made meatloaf, burgers and chili this passed week. I decided to make meatballs and I had no desire to go out and buy additional meat. So I made just veal meatballs and my goodness they were delicious!

• 1 lb ground veal
• 1 egg
• 1/2 cup Parmesan cheese
• 1/2 cup Italian bread crumbs
• 1/2 cup chopped onion
• 2 Tablespoons chopped garlic
• 1 teaspoon each salt, pepper and dried oregano

Mix all ingredients in large bowl. Form one inch balls. Bake at 400 degrees for 20-25 minutes. These were so freakin good. And the great thing about veal is per pound contains less calories and half the fat of lean ground beef. Serve with your favorite sauce, or use my homemade simple marinara recipe.

In a sauce pan heat 2 Tablespoons chopped garlic with 1 teaspoon salt and pepper. Add in 1 28 ounce can crushed tomatoes. Mix in 1 jar tomato paste, 1/4 cup fresh basil and 1 teaspoon red pepper flakes. Simmer on low for an hour. Mix in meatballs. Eat, enjoy, repeat.

Mediterranean Chicken Stir fry

My husband said this is the best thing I've ever made. I liked it too. The picture is not so good, but believe me this is delicious.

• 1 lb chicken breasts, sliced thin seasoned on both sides with salt, pepper and dried rosemary
  
• 1 pint grape tomatoes-halved
• 1 jar marinated artichoke hearts
• 1 lb sliced white mushrooms
• 2 Tbsp capers
• 1 Tbsp chopped garlic
• 2 cups fresh spinach or arugula
• 1/4 cup Italian dressing
• 1/2 cup feta cheese
• salt, pepper and olive oil cooking spray

In a large pan saute chicken breasts for 5-7 minutes on each side. Remove from pan and set on a plate, re-spray with cooking spray and add tomatoes, artichokes, mushrooms, capers and garlic. Add salt and pepper to taste. You want to stir fry these veggies in essence. Cook until veggies are softened.

Then take the spinach or which ever you are using and toss with Italian dressing. Place this on your dish first. Add chicken next, then put veggies on top. Top with feta cheese. I will be making this again very soon.

Bacon, mushroom and cheese stuffed chicken breasts

A creation of mine with some left over chicken breasts. It is so good. A stuffed chicken breast with very little carbs.

• 1 1/2 lbs chicken breast, butterflied
• 2 cups shredded sharp cheddar cheese
• 1 container sliced mushrooms, which ever kind you like
• 6 slices pre-cooked bacon, chopped up
  
• 1 Tablespoon chopped garlic
• 1 cup Italian parmesean dressing, divided
• salt and pepper to taste

Butterfly the chicken breasts. Mix together cheese, mushrooms, bacon, garlic, salt, pepper and half a cup dressing. Stuff chicken breasts with mixture. Pour remaining dressing over chicken. If there is any stuffing left over spread over top of chicken. Bake on 375 for 20-25 minutes.

Spicy Summer Sausage Stew

I am in a soup mood. I swore off soup after my liquid diet almost 3 years ago, but it really is one of my favorite foods. I got some spicy sausage after moving into my new place yesterday. If you're kinda bored of sausage peppers and onions, this is a great recipe for you.

• 1lb hot Italian sausage
• 2 cups chicken broth
• 1 6 oz can tomato paste
  
• 1 can stewed tomatoes, with liquid
  
• 1/2 chopped zucchini
• 1/2 chopped yellow squash
• 1/2 cup button mushrooms, sliced
• 1/2 cup red onion, diced fine
• 2 bell peppers, chopped fine
• 2 Tablespoons chopped garlic
• 1 teaspoon oregano
• salt and pepper to taste

Brown sausage in a skillet with a little cooking spray. Add sausage to crock pot. Add the remaining ingredients to the crock pot. Cook for 6-8 hours on low. This is spicy and super delicious! You can also do this in a large soup pot and simmer for 1-2 hours.

Garden Meatloaf

I love meatloaf, and I love trying to make it different each time. My inspiration came to me when a zucchini in my garden was ready for picking. So I added a ton of herbs and veggies from the garden and the result was a very fresh, yummy meatloaf.

• 2 lbs ground beef, turkey or chicken
• 1 sweet pepper, chopped
  
• 1 small zucchini, chopped
• 1/2 a white onion chopped
• 2 cloves garlic chopped
• 2 green onions, chopped
  
• 2 Tablespoons fresh basil, parsley, oregano and chives chopped
• 2 eggs
• 1/2-3/4 cups Italian breadcrumbs (depending on texture)
• 1/2 cup Parmesan cheese
  
• 1/2 cup tomato sauce or ketchup, plus some for the top

Preheat oven to 400 degrees. Cook for 25-30 minutes. You can be really versatile with the veggies you throw in here. This came out really moist and the veggies were perfectly cooked!