Crock Pot Orange Chicken

Monday Night is either soccer or swimming night so this makes it crock pot dinner night.  i adapted this recipe from a friend's Lemonade Chicken.  It is an easy crock pot dinner with very little prep.  

What you need:

4 large portions of skinless chicken.  Any cut you like bones can be removed after chicken is cooked.

1 can orange juice concentrate thawed.  I used orange/mango this time.

2 tbs white vinegar 

2tbs catsup or tomato paste

2 tbs coconut palm sugar

I also added two large carrots and you could add any other root vegetable, celery and bell peppers.

Put the chicken in the crock pot, add in the vegetables, juice concentrate, vinegar, tomato paste and coconut palm sugar.

Turn the crock pot on low and key cook for at least 6 hours.  Serve over rice, enjoy!

Skillet Peach Cobbler

A yummy end of summer dessert best when peaches are in season.  You can add berries or pears or use apples instead however I made this one with fresh Niagara Region peaches from the farmers market.  I made this vegan and sugar free.

What you need:

About 4 fresh peaches pealed a cut up into small pieces

1-2 tbs vegan margarine

1 tbs coconut palm sugar

1 cup or so of white wine

Cake Mix

1 cup unbleached flour

1/2 a cup coconut palm sugar

1 tsp baking soda

1 tsp cinnamon or more to taste

1/4 cup vegan margarine melted

Pre heat oven to 350.  Melt margarine in a medium skillet over medium heat.  Mix in sugar then add peaches.  Cook for about 5 minutes then remove from heat, add wine.  In a small mixing bowl make the cake mix, combine flour, coconut palm sugar, baking soda and cinnamon.  Pour the cake mixture over the peaches and wine then drizzle the melted margarine over top and put in the oven to bake for about 40 minutes.  Remove from oven let cool and serve warm with ice cream or whipped cream.

Little Balls of Energy

This a great play date or after school snack.  Easy, no bake and healthy.  I use sunflower seed or soy butter to make this school safe however, this recipe works with any kind  of seed or nut butter.

What you need:

*All amounts are approximate as I usually go by feel and taste.

3/4 cup nut or seed butter

1/2 cup honey or brown rice syrup

1/2 a cup or more of quick oats

Large handful of sunflower seeds

Large handful of raisins 

Large handful of dried cranberries

Very large handful of mini chocolate chips

In a large mixing bowl combine all ingredients.  Form into balls and put in a sealed container in the freezer for at least two hours before eating.  These can be stored in the freezer or fridge and do not need to be defrosted before eating.  Enjoy!!!!!

Quinoa Stuffed Mini Bell Peppers

These make a great side dish for chicken or fish.  I used mini bell peppers for the novelty, the recipe would also work with regular size bell peppers.

What you need:

About 10 mini bell peppers

1 cup quinoa

2 cups water

2 stalks celery chopped

2 carrots chopped

1/2 an onion diced

2 plum tomatoes diced

1/2 cup chopped mushrooms

1 sprig oregano

1 sprig basil

1 sprig parsley

Salt and pepper to taste

A splash of olive oil

Mozzarella or Daiya mozzarella shreds

In a medium sauce pan combine quinoa and water, add celery and carrots.  On high, bring to a boil then reduce to medium and cook until all the water is absorbed.  In a small sauce pan over medium low heat combine tomatoes, mushrooms, onion, basil, oregano, parsley, salt and pepper and reduce to a tomato sauce.  Once the tomato sauce and quinoa are both cooked remove from heat and combine into the larger sauce pan.  Mix together and cover to let stand for five minutes.

Lightly oil a casserole dish, cut the tops off the peppers and clean out the seeds.  Take the lid off the quinoa and add a splash of olive oil, mix in then add the cheese (about half a cup or to taste and combine.  Spoon about a tablespoon of quinoa mixture into each pepper and place in casserole dish bake at 350 for approx 1/2 hour until peppers are tender.