5 hours, 1 chicken, a couple veggies and a Crock Pot

I have a new recipe I am IN LOVE WITH!!! It is easy and fast and delicious and healthy and walks me right into the makings of yet another meal...It is the perfect Sunday Dinner or Cozy Fall Dinner meal. AND it makes your house smell fantastic.

I love whole food's meals I can fix and walk away from.The chicken was so tender and pull apart savory.This easy-peesey meal has become part of my dinner mealtime rotation.

 Found at :http://www.100daysofrealfood.com

The Best Whole Chicken in a Crock Pot

Ingredients

• 2 teaspoons paprika
• 1 teaspoon salt
• 1 teaspoon onion powder
• 1 teaspoon thyme
• ½ teaspoon garlic powder
• ¼ teaspoon cayenne (red) pepper
• ¼ teaspoon black pepper
  (OR FORGO ALL of this and sprinkle the dickens (yes this is a cooking term) all over the chicken with KIRKLAND Organic salt free seasoning and sea salt.....)
• 1 onion
• 1 large chicken

Directions

1. Combine the dried spices in a small bowl.
2. Loosely chop the onion and place it in the bottom of the slow cooker.
3. Remove any giblets from the chicken and then rub the spice mixture all over. You can even put some of the spices inside the cavity and under the skin covering the breasts.
4. Put prepared chicken on top of the onions in the slow cooker, cover it, and turn it on to high. There is no need to add any liquid.
5. Cook for 4 – 5 hours (for a 3 or 4 pound chicken) or until the chicken is falling off the bone. Don’t forget to make your homemade stock with leftover bones!!!
   
   

    Overnight Chicken Stock in the Crock Pot

    Ingredients

6. Leftover Chicken Bones from Recipe from above..or even make this from your rotisserie chicken you bought in a hurry for last nights dinner. or carcass roughly equivalent to one small or medium sized chicken
7. 1 onion, peeled and loosely chopped
8. 1 rib of celery, roughly chopped
9. 1 carrot, roughly chopped (no need to peel)
10. 1 bay leaf
11. 1 sprig fresh parsley
12. 1 sprig fresh thyme
13. Salt, to taste
    Note: If you are missing any of these ingredients I wouldn’t let that stop you from making it anyway.

Stock Directions

1. After removing all edible meat from the chicken put/leave the bones, skin, cooking juices, etc. in the crock pot. If you are using the chicken carcass from the “The Best Whole Chicken in the Crock Pot” recipe just leave every single thing that’s leftover (except the good meat of course) in the crock pot including the original onion and spices you used when making the chicken.
2. Add the onion, celery, carrot and spices on top of the bones and fill the crock pot almost to the top with tap water (leaving about 1/2” at the top).
3. Turn the slow cooker onto “low” after dinner and cook all night long or alternatively you could start it in the morning and cook on “low” for 8 – 10 hours during the day.
4. After the stock is done cooking turn off the heat and, using a soup ladle, pass the stock through a fine sieve to remove all herbs/bones/etc. Either refrigerate or freeze the stock for future use. I usually freeze some in both 1 and 2-cup portions, and I also sometimes freeze stock in ice cube trays just in case I just “need a little” for making sauce or rice.
5. This stock is great in soups like chicken noodle soup and also in rice like risotto. Enjoy!
   

Killer Gluten Free Pasta Salad

Soooo The Family is making some epic diet changes coming up in September. I have been Gluten Free since last October ( other than a couple mishaps, and some on purpose indulging that was SOOOO not worth it), but after reading and researching The Crapito Family is going Gluten and Refined Sugar Free in September. If it makes a dent in the behavioral, ADHD , Sensory Processing, and Diabetes raging in our home, I will be sold...and why not try this first before adding extra meds?

So tonight I made my favorite Pasta Salad, sans Gluten, and ya know what...no one said ANYTHING...
so here ya go:

You will need:
Tinkyada Penne Pasta (or another GF Pasta you like) Boiled for 17 minutes and drained and cooling
5 Fresh Carrots Peeled and Chopped
1 Jar Artichoke Hearts in Olive Oil chopped (I LOVE Costco's)
1/2 Jar Sundried Tomatoes Chopped
Calamata olives chopped (to taste)
1/2 Red Onion or 8 Green Onions chopped (I used both)
1 boiled peeled and chopped yam
1/2 bottle Annies Roasted Pepper all nateral Salad Dressing
2 springs Basil
2 Sprigs Rosemary
1/2 teaspoon sea salt
Ground Peper

Fresh Parmesan Cheese

Directions: Boil, Drain and chill your pasta in the fridge. (Do not cook till mushy, let be aldente or your salad will be slimy) cut and peel your veggies, drain your artichokes and Tomato and cut up)
Toss everything together besides the cheese and salt and pepper (add these prior to serving)
Chill everything in Fridge for at least 2-3 hours.

and WHALA!!!!
Great "next day dish" as well.

Gluten-Free Meatballs or Meatloaf...

Found here.
Of course, this is only a template for you to build your own meatballs. Make these once and experiment. Oh, and here’s a hint: This recipe also makes a mighty meatloaf. I altered it from the original resipe
( I tripple and freeze in Gallon baggies)

Ingredients:
1 pound ground pork
1 pound ground beef
2 large eggs
1/2 cup gluten-free finely ground breadcrumbs ( I  used Glutino Crackers smashed well)
2 cloves garlic, finely sliced
2 teaspoons fine-chopped fresh Italian seasonings
1/2 teaspoon fine-chopped fresh thyme
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1/4 teaspoon nutmeg
Juice of 1/2 large lemon
1 teaspoon each kosher salt and cracked black pepper
Directions:
Preparing to cook. Bring the pork, beef, eggs, and mustard to room temperature.
Mixing the meatballs. Put all the ingredients into a large bowl. Mix them together with your hands. Be careful to not overmix — this is not like creaming butter and sugar together. Instead, fold the ingredients over each other, gently, until they are just combined.
Making the taster. Set a large cast-iron skillet (or sauté pan) over medium-high heat. Add 1 teaspoon of the olive oil. Form a small patty with the meat. Add it to the hot oil. Cook until the patty is firm and browned on both sides, about 2 minutes. Let it rest out of the pan for a moment to cool. Taste. Adjust the seasonings if necessary.
Forming the meatballs. Gently, roll the meat into 2-ounce balls. (These make large meatballs. If you want smaller ones, try 1-ounce meatballs.)
Flash Freeze: On cookie sheet lined with wax paper...for 2 hours, bag in Gallon Baggies (I like 25-30 meatballs per bag)

Crock pot: Spay Crock-pot or rub down with Olive oil, set on low, add meatballs, and your favorite sauce (marinara, Sweet and Sour)...cook on low for 4 hours, serve over Rice, or Noodles. :0)

Fluffly Coconut Flour Pancakes

I found this recipe here.

Fluffly Coconut Flour Pancakes

Recipe Notes: Both cow and coconut milk work well in this recipe. You can also add cinnamon or fruit as desired. Just keep the pancakes small and watch them so they don’t burn.
Ingredients

• 4 eggs, room temperature
• 1 cup milk (raw cow’s or coconut both work)
• 2 teaspoons vanilla extract
• 1 tablespoon honey or a pinch of stevia
• 1/2 cup coconut flour
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• coconut oil or butter for frying

Directions

1. Preheat griddle over medium-low heat. In a small bowl beat eggs until frothy, about two minutes. Mix in milk, vanilla, and honey or stevia.
2. In a medium-sized bowl combine coconut flour, baking soda, and sea salt and whisk together. Stir wet mixture into dry until coconut flour is incorporated.
3. Grease pan with butter or coconut oil. Ladle a few tablespoons of batter into pan for each pancake. Spread out slightly with the back of a spoon. The pancakes should be 2-3 inches in diameter and fairly thick. Cook for a few minutes on each side, until the tops dry out slightly and the bottoms start to brown. Flip and cook an additional 2-3 minutes.
4. Serve hot with butter, coconut oil, honey, syrup, or fruit.

Gift Giving Idea's for Food Storage Giving

Soooo......Family gifts this time of year become the bane of my existence....
                                    
A.What the CRAP do you give people that won't end up being re-gifted (I so know you all do it)...

 B. You only can buy so many Board Games and large cans of Gourmet Popcorn.
C. In this economy you really want to give a gift that will be used....

Soooo I decided to give Food Storage Meals....

Here is the Menu and links to the recipe's (simply print them out on index cards and attach to grouped ingredients):

Corn Chowder
Corn Bread
Pumpkin Cookies

 What you will need to buy:
2 cans Cream of Potato Soup
1 can Clam Chowder
1 can Whole Corn (or give your own frozen sweet corn)
1 small bad of Spice cake mix
1small bag of chocolate chips
1 small can of Libby's Pumpkin
Corn Meal
Sugar
Bisquick
Baking Powder

Jar or Gallon Baggie for Corn Bread Mix.


I did this for 3 family gifts. Along with a homemade Snow globe of their family....
Total cost about $15.00

Merry Christmas ya'll.

California Cornbread Mix in a Jar recipe

I found this recipe here.

This is a sweet, cake-like corn bread that is delicious with honey butter.

2 cups Bisquick baking mix
1/2 cup cornmeal
1/2 cup granulated sugar
1 tablespoon baking powder

In a large glass or ceramic bowl, stir all the ingredients together. Store in an airtight container/jar.

Attach to jar if giving as a gift:

California Corn Bread

Serves 4 to 6

1 jar California Corn Bread Mix
2 eggs
1 cup milk
1/2 cup butter, melted

Heat the oven to 350 degrees F. Place the cornbread mix in a large mixing bowl and add the eggs, milk and butter. Blend until the mixture is smooth. Poor into a greased 8-inch square baking pan and bake for 30 minutes.

Managing the Insanity of Sack Lunches (Two minute sack Lunches and pre-planned Breakfasts)

Da-dum, Da-Dum, da-da-da-da-daum…(it sounds like the jaws soundtrack)… but really it’s just school creeping up on us again.  Truth be told, I have home schooled for so many years, I don’t have the whole “yay they are outta here” mentality that a lot of Mama’s anxious for schedule have, but I would be lying  that the thought of less time refereeing fights and finding creative things to do,  sounds a little like “break time” to this Mama of nine. This is how we do it: We have a Calendar that looks like this on our fridge: Monday Tuesday Wednesday Thursday Friday Saturday Sunday Breakfast Cereal &  Fresh Berries Breakfast Burritos Pancakes toasted w/ Nutela & Bananas Oatmeal or Granola w/ Almonds and Cranberries Eggs on 7 grain Toast, Smoothie Pancakes w/ Fruit & Turkey Bacon Hootenannies or Muffins & Smoothies Lunch Bagel & Cream Cheese *Cukes*,  PB Rice Crispy Treat PB& J Circles *Apple* Choc-Zucchini Muffin Pepperoni Rolls, Broccoli & Ranch dip, Pumpkin Cookie Greek Wrap, Baby Carrots, Oatmeal Cookie Hot Pocket, mini Orange, Lemon-Zucchini Muffin Pita’s w/ Egg Salad or Grape Apple Salad Mac & Cheese w/ Veggie Tray These meals are fast, easy, pre-made and frozen…or easily put together in a matter  of minutes…eleven people out the door by 7:45…this is how we have to roll…. ALL of my week day lunches are pre-made, pre bagged, pre-frozen and organized in my deep freezer. My kiddo’s literally look at the calendar on my fridge and know what to throw in  their lunch bags. Main courses like the Bagels, PB& J Circles, Pepperoni Rolls, Greek Wraps & Hot Pockets are pre-made and frozen in individual baggies all nestled in my deep freeze ,as are the “treats”. The fruits are grab-able and pre washed and ready on the counter tops, the veggies  and dips pre bagged on Sunday, waiting in the crisper  for easy access. (the pre-bagging  is a GREAT job for eager little hands to help ..and supes up math skills ( get 20 baggies  and put four baby carrots in each). This also helps with having a diabetic son, both he  and I never have to recalculate what the carbs are in each meal he eats during the school  week…we know like clockwork how much insulin he will need for each meal. We don’t do fancy juices, we do aluminum water bottles also filled and stuck in the freezer at night. Breakfasts are simple and healthy, Cereal is generally Whole Grain Cheerios,  Breakfast Burritos are Pre-made & frozen, we simply wrap them in paper towels and microwave them for 1 min 30 secs, Wednesday Pancakes are the frozen leftovers from Saturday, I quadruple the recipe and freeze in Gallon Baggies, then we toast em on up. Thursdays we do Homemade Granola on warm days and  Oatmeal on cooler days, if I have leftover oatmeal, this is what I do with it. Fridays,  we Toast hearty bread, I make a huge pan of scrambled eggs and serve the eggs  on top of the toast. Smoothies are usually green , with 2 cups carrot juice, 1 cup  frozen mango, 1 cup Frozen peaches, ½ cup Strawberries, 2 Cups Spinach. links  to breakfast recipe's can be found above on the menu graph. Lunches: The bagels I either make, or buy on sale and pre-bag with those  awesome mini strawberry Cream Cheeses. PB& J Circles…seriously…buy Rolls on sale, Freeze (they are easier to work with cutting and spreading wise)…Completely cover the one half with Peanut butter…clump Jelly in a round (not to the edges) and smoosh together. The PB traps  in the Jelly and keeps the Sandwich from getting mushy, pre-bag and wahla… You can read about the Pepperoni rolls here: I generally pre-bag two in each bag. The Greek wraps (pretty simple stuff) small whole grain Tortilla ( I like the Mission Brand Carb Balance 8 gms dietary fiber people, About ¼ cup humus spread, feta sprinkled, roll it on up, bag it and freeze….super DUPER Healthy. Once folded up I like to place them edges down on a pan and flash freeze them and  then pre-bag them. Hot Pockets you can find here. All snacks , just click on them and they will link to recipe’s. The Rice Crispy Recipe  is basic, with ½ cup of Peanut Butter added in…. To keep things smooth sailing, every Sunday, I have a main course item and a treat  that I remake and re stock up on…then I am never doing the massive bake-a-thon  that I have been up to my eyeballs in August. With the Zucchini Muffins, I make those until my plants stop growing squash…so those can be frozen beautifully and last a  whole year…trust me, we just finished up some chocolate ones from last summer, last week! Any questions? …and no I am not OCD…just out crazing the crazy! :0D Linds