Easy Crockpot Orange Glazed Chicken
What has Mom on The Run been up to? Working out and eating clean. Trainer on the Run has me on a great work out regime and I am feeling good. It has not been easy especially because Old Man Winter decided to pay a very cold visit to New England. It is the type of weather that you do not want to get out of your toasty warm bed in the morning to see how cold the temperature has gotten. In looking at my schedule, the morning time is the only time that I can squeeze a work out in. It is not easy getting up an extra 45 minutes early, but the energy I feel afterwards is something I was not getting otherwise. I use the weekends to “sleep in” and workout during nap time. Secretly I have been enjoying the quiet time while working out. This is my “me time” that I really need to be healthy inside and out. Feels great to be active again. Mini-Fitness goals for me run a 5K with my family in the spring. I am well on my way thanks to Jana.
In the food world I have been eating about 90% clean with a few “treats” here and there. Weekends tend to be our time off from the clean way although I have been making much better choices. What has made my dinner making easier has been making great tasting dishes in the crock pot. On a night that I am taxi cab duty, the crock pot is my saving grace. I do not think I can express this enough. This in expensive kitchen appliance can make a busy mom’s life so much easier. Using pieces of different recipes I was able to create this crock pot dish that was a pleasure to come home with. (It was eaten so fast I did not get an end product picture)
Crockpot Orange Glazed Chicken
Inspired by Nourishing Meals
4 Organic Bone-In, Skinless Chicken Thighs
1/4 cup fruit sweetened Orange Marmalade
1/4 cup wheat free Tamari or coconut amino
2 tablespoons EVOO
2 tablespoons grated fresh ginger
In a medium sized crockpot place chicken at the bottom. Pour directly on chicken the marmalade, coconut aminos, olive oil, and ginger. Cook on low for 8 hours. Serve over brown rice.
No worries, more crock pot recipes to come! Happy weekend !
Slow Cooker Special: Smoked Sausage Cassoulet
I have been on a slow cooker craze this winter. These types of meals are a win-win for me. Who doesn’t love coming home to a warm home cooked meal in the dead of winter? The recipe usually make way more than my family can consume, so there is always leftovers for the next day as well. No need for Lean Cuisine when you have yummy crock pot leftovers (which are usually better the next day anyways). In my search for a new slow cooker recipe, I stumbled upon this comforting recipe that my whole family cannot wait for me to make again. As Dad on the Run states, “Its lick your plate clean good!”. I had leftovers for lunch and the taste was even better. It is a hardy stew and does not take a lot to fill you up. I served it over brown rice to make it more of a dinner dish, but it is great standing all by itself. On these frigid New England nights, this one pot wonder will not disappoint!
Smoked Sausage Cassoulet
Cooking Light Slow Cooker Tonight, Oxmoor House
- 2 bacon slices
- 2 cups chopped onion
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 3 garlic cloves, minced
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 (14.5-ounce) cans diced tomatoes, drained
- 2 (15-ounce) cans Great Northern beans, rinsed and drained
- 1 pound lean boneless pork loin roast, trimmed and cut into 1-inch cubes
- 1/2 pound reduced-fat smoked sausage, cut into 1/2-inch cubes
- 8 teaspoons finely shredded fresh Parmesan cheese
- 8 teaspoons chopped fresh flat-leaf parsley
Cook bacon in a large skillet over medium-high heat until crisp. Remove bacon from pan; crumble.
Add onion, thyme, rosemary, and garlic to drippings in pan; sauté 3 minutes or until tender. Stir in crumbled bacon, salt, pepper, and tomatoes; bring to a boil. Remove from heat.
Place half of beans in a large bowl; mash with a potato masher until chunky. Add remaining half of beans, pork, and sausage; stir well. Place half of bean mixture in a 3 1/2-quart electric slow cooker; top with half of tomato mixture. Repeat layers.
Cover and cook on LOW for 5 hours. Ladle into bowls. Sprinkle with Parmesan cheese and parsley.
TGIF! It’s a cold one….Stay warm
Busy Mom on the Run Tip #2-Crockpot is Your Best Friend
How many calendar events can one family fit in a week? There are some weeks that if we are home by 8 it is a breath of sweet relief. Those are the nights that dinner plans can go sour really quickly. We try not to eat out during the week, which is an easy option for a busy night. My goal is to feed my girls as healthy of a dinner as I can. Healthy does not have to be compromised if time is not on your side. Cue a busy mom’s best friend: The Crockpot. I actually have 3 crockpots that I have acquired over the years and it is my go to kitchen essential I could not live without!
Over the last few years I have made some yummy things in my crockpot that make coming home an even better experience. Here are just a few of my favorites.
Mexican Slow Cooked Pork Carnitas
Smothered Crockpot Buttermilk Chicken
Crockpot Black Bean Chili with Lime and Cilantro
Crockpot meals are great for a busy family. You can prepare the ingredients the night before and in the morning put the pot on. When you come home, there is nothing like having the aromas of a freshly cooked meal greet you at the front door. Bonus: Set the table and dinner is served. The kids and husband (the most important kid) are all happy. Super Bonus-Having more time to be with happy family because you were not in the kitchen prepping dinner.
Last week I stumbled upon a great crockpot soup recipe that I was anxious to try right away. Erin, author of The Healthy Apron, adapted a healthy and filling Loaded Baked Potato Soup that I knew would be my next crockpot adventure. I emailed her to ask if I could share with you her recipe and she so graciously agreed. You will not regret filling your crockpot with these recipe ingredients.
Loaded Baked Potato Soup
Created By: Erin-The Healthy Apron
5 medium russet potatoes, diced into cubes (~1/2″); I left the skins on for extra nutrients!
about 3 celery stalks, diced
1 medium-large onion, diced
3 cups of vegetable broth
3 cloves of minced garlic
1/4 cup butter
1/2 cup grated parmesan cheese
1/2 cup shredded sharp cheddar
about 1/2 tsp pepper
1 tsp sea salt
1/2 tsp garlic powder
1/8 tsp red pepper flakes or more depending on preference
- Cut up all your veggies and add them to your crockpot.
- Then add the vegetable broth, garlic, butter, salt, and pepper.
- Allow these ingredients to cook on HIGH for about 4 hours.
- After 4 hours, mash the potatoes and mix in cheeses, garlic powder, and red pepper flakes.
- Allow to cook another hour on low, stirring frequently.
- Jen suggested dropping in a few green onions but I didn’t have any! Sounds tasty though!
- Add a little more black pepper, to taste, decide which toppings you would like to use, and VOILA!! YOU ARE READY TO EAT!!
- NOM NOM NOM!!
- I added a little extra celery and some carrot for topping.
Nutritional Profile: 292 calories, 13 g fat (8 g sat), 35 mg cholesterol, 1073 mg sodium (okay, it’s high), 929 mg potassium (almost balanced though), 36 g carbohydrate, 4 g fiber, 2.8 g sugars, 9 g protein, 30% Vitamin C, 20% calcium, 12% iron, 14% folate, 15% Vitamin A
Erin’s QUESTION of the Day: What is your favorite kind of soup!?
Mom on the Run Question: Do you have a crockpot? If you don’t- you need to get one. Your cooking life will be even better!
When the Crock Pot Goes Right: Mexican Style
Today was my first day back to work after a nice long 7 week summer vacation. I am a bit traumatized both by last nights crock pot disaster and the idea of work. Last night I thought long and hard about what I was going to make tonight and I knew there was no way that I would want to cook. I knew another crock pot meal was the way to go. Instead of trusting an unknown recipe source I decided to go with great recipe blogger, Gina from Skinny Taste. I was so glad I did. This dish was amazing. No weird smells or taste for this one.
Mexican Slow Cooked Pork Carnitas
By: Skinny Taste
2.5 lb pork shoulder blade roast, lean
6 cloves garlic, cut into sliver
dry adobo seasoning (I used Goya)
3/4 cup 99% fat free chicken broth
2-3 chipotle peppers in adobo sauce (to taste)
2 bay leaves
Season pork with salt and pepper. In a medium sauté pan on medium-high heat, brown pork on all sides for about 10 minutes.
Remove from heat and allow to cool. Using a sharp knife, insert blade into pork, cutting small holes and insert garlic slivers. Season porkgenerously with cumin, adobo and garlic powder all over.
Pour chicken broth in the crockpot, add bay leaves and chipotle peppers. Place pork in crock pot and cover. Cook low for 8 hours.
After 8 hours, shred pork using two forks and combine well with the juices that accumalated at the bottom. Remove bay leaves and adjust salt and cumin (you will probably need to add more). Let it cook another 15-30 minutes.
We made carnita tacos with the meat. DELISH!!! The whole family enjoyed putting there favorite taco toppings and creating their own culinary masterpieces.
I am so tired!!! Need to get some sleep and recharge for tomorrow
Country Bob’s Slow Cooker Monday
Mom on the Run is staying active. I continued my quest to work out daily (no matter how small of a work out that it is) because I need to get back on track with my food and fitness goals. Taking an idea from Erica over at Itzy’s Kitchen, here is a shot of my heart rate monitor after my workout. I was trying to take a picture and they kept coming out cruddy. I did burn 266 cal/45% fat.
I decided to start back with the Couch to 5K running plan. I have always found success with running using this regime because it gets me motivated to work out. Each session takes about 20 or 30 minutes, three times a week and includes both running and walking. My workout calendar until Christmas looks like this:
Monday: Couch to 5K
Tuesday: 30 Day Shred
Wednesday: Couch to 5K and Yoga
Friday: Couch to 5k
Sunday: Yoga or Spinning
I figured that if I wrote it down, I would stick with it Keep me honest blog friends.
For dinner tonight I decided to use a new slow cooker recipe that I found in my new The Original Country Bob’s Cookbook.
The most generous people over at Country Bob’s sent this cookbook a few weeks ago. My family loves the Country Bob’s All Purpose Sauce.
It is great on burgers, chicken, steak, fish, and now this slow cooker dish. Everything in this cookbook looks amazing. I was looking for something quick and easy so I didn’t really have to cook when I got home.
Slow-Cooker Orange Honey Chicken
6 boneless skinless chicken breasts
½ cup of orange juice
½ cup of chicken broth
¼ cup of honey
1 T dry mustard
1 T teriyaki sauce
½ cup country bob’s all purpose sauce
1 cup broccoli florets
1 cup of cauliflower florets
1 cup of sliced carrots
Hot cooked rice
Place the chicken breasts in slow cooker.
Mix the orange juice, broth, honey, dry mustard, teriyaki sauce and country bob’s sauce in a bowl.
Pour over the chick and cover. Cook on low for 4 hours.
Place the vegetables on top of the chicken; do not stir.
Cook, covered, for 1 hour longer then serve with hot cooked rice.
This was a great quick fast recipe and it was pretty tasty. The broth was rich with flavor, most likely due to the Country Bob’s sauce. If you have not try Country Bob’s what are you waiting for, in fact if you have never tried this sauce Country Bob is kind enough to send you a coupon for free sample.
Speaking of giveaways…..Be sure to enter my Fan Appreciation Giveaway.
Well I am off! Have a great Tuesday!
I have declared today Tasty Tuesday!
Here is what was cooking in my kitchen:
Korean Crock Pot BBQ
Asian Style Veggies
What a great combination?!!!
I began with my Korean Crock Pot BBQ. It was very simple to make. I actually started this last night.
1/2 cup of Tamari or reduced sodium Soy Sauce
2 tbsp of Hoisin Sauce
1 tbsp of Worcestshire Sauce
1 teaspoon of minced Ginger
1 pound of Stir Fry Beef (Or beef sliced thinly)
Put all the ingredients for the marinate sauce into a measuring cup and give it a good stir.
Next, spray crock pot with Pam (or cooking non-stick spray) and place beef into pot.
Once marinate is mixed well, pour over beef and let sit over night in the fridge.
The next morning place the crock pot on the low setting for 6-8 hours.
Not the best pic but it smells and tastes amazing!
With the beef done when I got home from work I went right to work on the rice. This is my version of many different recipes I have seen. I really have just perfected my own version and my husband loves it! That is all the counts in this house.
Mom’s “Fried” Rice
2 bags of frozen brown rice
2 eggs beaten slightly
2 medium onions finely chopped
1 tbsp of minced ginger
2 cloves of garlic grated
1/4 cup of frozen peas
3 tbsp of Tamari or soy sauce
2 tbsp of Olive Oil
I start by beating the eggs and placing them into a heated pan with 1 tbsp of oil. Be prepared to work quickly with a wooden spoon. Cook eggs until cooked through and scrambled.
After eggs are cooked through, take them out of the pan an reserve for later. Add another tablespoon of oil to the pan and add chopped onions. Cook onions until slightly brown and tender.
Once onions are tender, add ginger and garlic and stir until fragrant.
Stir in frozen rice and cover for approx 3-5 minutes. Stir frequently to prevent rice from sticking.
Once rice is cooked through add the frozen peas, tamari, and reserved scrambled eggs. Mix together and let simmer on low for about 3-5 minutes or until the flavors mingle.
The finish product looks like this:
I made way more than I needed but this dish freezes well and makes great lunches for the week!
I steamed up some veggies.
Here is my plate. I will have to say this dinner hit the spot after a long day My husband really loved the beef and rice together.
What is on tomorrow’s menu you ask? BACON CHEESEBURGER MEATLOAF!! If your kids are picky eaters they will love this one!
Also check out a great giveaway going on at Mommy Daily Vent . She is giving away some great books for V-Day!!