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Easiest, Crockpot Salsa Chicken

6/27/2017

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When I tell you this is the easiest chicken you will EVER make, I am not lying.  If you cannot manage this chicken recipe, you need a husband or wife who will cook for you or a really nice budget so you can eat take-out often.

I use this chicken for just about everything, tacos, salads, over rice, with noodles, by itself, on pizza.... it is THAT GOOD!
Ingredients
  • 4 Chicken breasts, boneless skinless
  • 1 can Salsa

**Some recipes call for a packet of Taco Seasoning, I don't generally add because of the salt content in those packets, but if you want, you could also just use your own homemade taco seasoning.

Directions:
  • Dump the salsa in the bottom of the crockpot, put the chicken breasts on top of the salsa
  • Cover with a lid and set to high for 4-6 hours.  (it's hard to say exactly how long since it all depends how thick the chicken breasts are)
  • When chicken is falling apart, it is done, shred with a fork and stir into the juices.

**I have even put chicken tenderloins in the crockpot FROZEN and just increased the cook time.  Point is.... dump, turn it on and walk away
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Kale salad with Lemon Vinegrette

6/26/2017

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evolvingmotherhood.com/2016/03/easy-kale-salad-recipe.html​
Ingredients to make Kale Salad with Lemon Vinaigrette
1 bunch of kale
2 carrots, shredded
1/2 cup chopped walnuts
3/4 cup dried cranberries
2 tablespoons lemon juice
2 tablespoons apple cider vinegar
2 tablespoons extra virgin olive oil
2 teaspoons honey
How to make Kale Salad with Lemon Vinaigrette
Bring a large pot of water to a boil. Cut the kale leaves from the stems give the leaves a rough chop them into small enough for bites. Once the water is boiling add the kale to the water and flash boil it for 1 minute. Remove the kale from the post and rinse it with cool water.  Use a salad spinner to spin out as much of the water as you can. Move the kale to a serving bowl, add in the shredded carrots, shopped walnuts, and cranberries to the bowl.
To make the dressing mix the lemon juice, apple cider vinegar, olive oil, and honey with a whisk.
You can toss the salad with the dressing or allow everyone to top their own salad with their desired amount of dressing.
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Buffalo Chicken

6/21/2017

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1 cup riced cauliflower 
1 cup baked chicken with paprika and garlic powder seasoning 
1/2 an avocado 
1/4 cup shredded cheese
Topped with Franks Red Hot
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Pineapple Upside-Down Bundt Cake

6/12/2017

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OK, this is totally NOT a healthy choice, however, there is nothing wrong with an occasional treat as long as you don't eat the whole thing.  Amazing!

http://tiphero.com/pineapple-upside-down-bundt-cake/
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California Spaghetti Salad

6/12/2017

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This looks pretty amazing- I am thinking I would use the new veggie pasta that I found instead of the thin spaghetti.  Otherwise the ingredients all look fabulous.
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This delicious spaghetti salad is filled with fresh summer veggies and olives and topped with your favorite Italian dressing and parmesan cheese. Omit the cheese for dairy-free or use a dairy-free cheese. It serves 10-12, therefore perfect for your next large gathering! Enjoy this summer :) --Teri
Ingredients
1 pound thin spaghetti, broken into 1 inch pieces
1 pint cherry tomatoes, chopped in half
2 medium zucchini, diced
1 large cucumber, diced
1 medium yellow or orange bell pepper, diced
1 red bell pepper, diced
1 large red onion, diced
2 cans (2-1/4 ounces each) sliced ripe olives, drained
Dressing:
1 bottle (16 ounces) your favorite homemade or store-bought Italian salad dressing
¼ cup grated Parmesan cheese or dairy-free cheese, if desired
1 Tablespoon sesame seeds
1 teaspoon paprika
½ teaspoon celery seed
¼ teaspoon garlic powder
Instructions
Cook the pasta according to package directions. Drain and rinse in cold water. Add cherry tomatoes, zucchini, cucumber, bell peppers, red onion and olives in a large bowl.
To make the dressing: Whisk together Italian salad dressing, cheese, if using, sesame seeds, paprika, celery seed, and garlic powder. Pour over salad and toss until coated. Cover and refrigerate for 3 hours or overnight.
From: The Recipe Critic blog

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