Drunken Slow-Cooker Chicken

Drunken Slow-Cooker Chicken

Ingredients (*organic)

4 Chicken Thighs

1 Gallon Size bag of frozen, cored tomatoes-peeled 

1 Large White Onion (peeled and quartered)

1 Zucchini (sliced-I left the skin on mine)

2 Bell Peppers (cut into strips)

4 Cloves of Garlic

4 Scallions (chopped)

1c Water

1c Red Wine

6oz Tomato Paste

2T Chicken Bouillon

1T Oregano (I used Greek)

2t Sea Salt (I used Himalayan Pink)

Pinch of Pure Cane Sugar

Pinch of Cracked Pepper

I small Chili Pepper (chopped) **optional

Place all ingredients in a slow-cooker on high for at least 4 hours or on low for 6-8 hours. Can be served over pasta or rice.

*****UPDATE*****
I had quite a deal of leftover sauce so I cut up a package of mushrooms (for extra protein) and added them to the sauce. I let it simmer for a while to cook the mushrooms then poured the sauce over brown Jasmine rice. This makes a great Meatless Monday Meal.

No Bake Energy Breakfast Balls

No Bake Energy Breakfast Balls

Ingredients (*organic)

1c Rolled Oats

1/2c Puffed Rice

1/4c Raisons

1/4c Pumpkin Seeds

1/2c Peanut Butter (I used crunchy)

2/3c Raw Honey

2T Ground Flax Seed

2t Vanilla Extract

1t Cinnamon

Mix all ingredients together until combined equally. Using your hands, roll the mixture into balls and place onto a sheet pan. Refrigerate for several hours until firm. Enjoy immediately after, or can be stored in fridge for at least a week or place in freezer to prolong freshness.

Soft and Chewy Oatmeal Coconut Cookies

Soft and Chewy Oatmeal Coconut Cookies

Ingredients (*organic)

1 1/4c Flour

1/2t Baking Soda

1/2t Baking Powder

1/2t Sea Salt

1/2t Cinnamon

1/2c Quick Oats

1/2 Shredded Coconut

1/2c Butter (softened) 

1c Sugar

1T Raw Honey

1 Egg

1t Vanilla Extract

Pre-heat oven to 350. Sift together flour, baking soda, baking powder, salt and cinnamon; set aside. In a heavy duty mixer add butter, sugar and honey; mix until creamy. Add add honey, egg and vanilla. Slowly mix in your dry ingredients and finally add the oats and coconut. Drop heaping teaspoons full onto a cookie sheet and bake for 8-10 minutes. Remove and let cool on a wire rack.

Pumpkin Walnut Drop Cookies

Pumpkin Walnut Drop Cookies 

Ingredients (*organic)

2 1/2c Flour

2T Baking Powder

2t Cinnamon

1/2c Butter (softened)

1c Brown Sugar

1t Vanilla Extract

1/2c Raw Honey

2 Eggs (I used 2T ground Flax Seed mixed with 4T hot water instead)

1c Canned Pumpkin

1c Chopped Walnuts

1/4c Shredded Coconut (optional)

Pre-heat oven to 375. In a large bowl mix flour, baking powder and cinnamon. In a heavy duty mixer cream together butter and sugar. Add vanilla, raw honey and eggs (or ground flax). Mix in the pumpkin and coconut. Gently fold in the walnuts. Drop mix onto cookie sheet by the spoonful and bake for 12-14 minutes. Remove from oven and cool on a wire rack. 

Just Like Grandma's Chicken Dumpling Soup

Just Like Grandma's Chicken Dumpling Soup

Ingredients (*organic)

Soup:

4 cups Chicken Broth (I use low-sodium)

4 cups Water

1/2 Onion (diced)

3 large Carrot (peeled and chopped)

3 stalks of Celery (chopped)

1 clove Garlic (minced)

2T Fresh Parsley (chopped)

2t Wildtree Chicken Boullion Soup Base

pinch of Cracked Pepper

pinch of Sea Salt

2lbs Cooked/Chopped Chicken (I used boneless/skinless thighs)

In a large stock pot add all the above ingredients (excluding the chicken) and bring to a boil, cover and reduce heat to a simmer for at least 10-15 minutes. Add the chicken.

Dumplings:

1 cup Flour

2t Baking Powder

1/4t Sea Salt

1/2 cup Water

Sift together flour, baking powder and salt. Mix in water. Mixture will be sticky. Remove the lid from the broth and bring back to a boil. Drop in spoonfuls of the dumpling mixture into the boiling broth and continue to cook at a high heat for 15-20 more minutes. Serve and enjoy!