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

Thursday: Zumba

Friday: Couch to 5k

Saturday: Zumba

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

Pg:73

Ingredients:
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!

Tasty Tuesday!

I have declared today Tasty Tuesday!

Here is what was cooking in my kitchen:

Korean Crock Pot BBQ
“Fried” Rice
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.

Ingredients:

Marinate Sauce:
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)

The How-To:

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

Ingredients:
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!!