2 tsp. dried oregano
1 tsp. seasoned salt
1/2 tsp. freshly ground pepper
8 boneless, skinless chicken breasts
4 Tbsp. butter
1/2 cup water
6 Tbsp. lemon juice
4 cloves garlic, minced
2 tsp. chicken bouillon granules
2 tsp. minced fresh parsley
This recipe is for a 6-quart slow cooker. Combine oregano, salt and pepper. Cover chicken with mixture. Brown chicken in butter in skillet on medium heat. Place in slow cooker. Place water, lemon juice, garlic and bouillon in skillet. Bring to boil, loosen browned bits from skillet. Pour over chicken. Cover. Cook on high for 2-2 1/2 hours or on low for 4-5 hours. Add parsley and baste chicken. Cover. Cook on high for 15-30 minutes, until chicken is tender.
NOTES:This is a great Sunday dinner dish. I actually found this recipe with not much time left to make dinner so I just made it on the stove top instead of the slow cooker. I put the salt, pepper and oregano on the chicken and browned it, then added everything else and brought it to a boil. I turned it down to very low and covered it and let it simmer for about a half hour while I baked some oven fries to go with it. Enjoy!
Sunday, April 26, 2009
Wednesday, April 8, 2009
*Updated 12/5/13 I've made a few modifications to these muffins to make them lighter and fluffier and with half the sugar! They are better than ever!
When I think of fall, I think of these muffins. I absolutely love them! I got this recipe a few years ago from a friend of my mom's and have made them so many times since. They are a perfect little breakfast treat on a fall morning, or a quick and easy afternoon snack. I have experimented with using less sugar and they still turn out ok. You can get crystallized ginger at your local good earth store or fresh market.
Ginger Sweet Potato Muffins
makes about 9 muffins
1/2 cup sucanat (or other sugar)
1 cup mashed sweet potatoes
2 Tbsp. coconut oil (or light olive oil)
1/2 cup milk (I used almond milk)
1 cups whole wheat flour
1/2 Tbsp. Pumpkin Pie spice
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/4 cup crystallized ginger, finely chopped
Preheat oven to 400 degrees F. Place liners in muffin pan or spray with cooking spray. Combine sugar, sweet potatoes, oil, egg and milk. Whisk until smooth. Add dry ingredients and mix until incorporated. Fold in ginger. Divide batter evenly among 9 muffin cups. Bake 12-15 minutes or until toothpick inserted into centers comes out clean. Cool slightly and remove from pans.
Colleen's Recipe Swap @ And Baby Makes Five
Potluck Sunday @ Mommy's Kitchen.
This Week's Cravings @ Mom's Crazy Cooking