Lemon-Raspberry Gelatin Gummies
Serves: 24 gummies
¾ cup lemon juice
1 cup frozen raspberries
3 tablespoons honey
¼ cup grass-fed gelatin (I like this brand)
Place lemon juice and raspberries in a blender and blend on high until completely mixed. Pour into a saucepan.
Add the honey and gelatin and whisk together. You will have a thick paste. Turn the heat on low, and continue to whisk the mixture for 5-10 minutes, until it becomes thin and everything is incorporated. Take off the heat.
Pour into silicone molds or a small baking dish. Set in the refrigerator for at least 1 hour to firm up.
If you used a small baking dish as a receptacle, cut into bite-size squares. Otherwise, remove gummies from their molds and enjoy!
Chicken Tikka with Yogurt Sauce
Cut 16 ounces boneless chicken into 1″ chunks. Combine with 1/4 cup yogurt, 1/4 cup ground cashews, and a teaspoon each ground cardamom, ground coriander, minced ginger, and minced garlic. Remove from the marinade, and grill until it’s brown and cooked through. To make the sauce, mix 1 cup yogurt with 1 teaspoon minced garlic and some lemon juice, salt, and pepper. Serve with the chicken.
CHICKEN DORITO’S CASSEROLE
The kids will LOVE it!!!!
3 cooked and shredded chicken breasts
1 can of cream of mushroom (or your choice of cream of xxx soup)
2 cans of Rotel (tomato’s with chili’s)
1 (8 oz) bag of shredded cheese
1 bag of Dorito’s
Preheat oven to 350 degrees.
Combine the shredded chicken, cream of mushroom soup and Rotel.
Crunch up 3/4 of the bag of chips and spread on the bottom of a 9×13 casserole dish. Spread chicken mixture over the top of the crunched up Doritos. Add remaining Doritos over the top of the chicken mixture. Add shredded cheese over the top.
Cook at 350 degrees until heated through and cheese is melted and slightly browned.
Easy Crockpot Chicken Fajitas
1 lb of Chicken Breasts 3 Peppers (Green, Red & Yellow), sliced 1 Onion, sliced 1 Package of Taco Seasoning Flour or corn tortillas Toppings – sour cream, cheese, guacamole, etc.
Slice peppers and onions then place them on the bottom of the crock pot
Put Chicken on top of peppers and onions
Sprinkle taco seasoning on the top
Cook on low for 6-8 hrs (or high for 3-4)
The chicken looks burnt but it’s just crispy. Shred everything up and mix in the juice.
Serve with tortillas and all the toppings – sour cream, guacamole, cheese, lettuce, etc.
Te propongo preparar estas brochetas de pollo.
Aceite Capullo® Spray
2 pechugas de pollo cortadas en cubos
1 cucharada de azúcar morena
1 cucharada de miel de abeja
1/2 taza de salsa soya
1 cucharada de ajo en polvo
1 cucharada de cebolla en polvo
Pimienta y chile de árbol en polvo al gusto
El jugo de 5 limones
Palitos de madera
Mezcla todos los ingredientes; con este preparado, marina las pechugas de pollo durante una hora.
Coloca el pollo en los palitos, rocía con dos disparos de aceite Capullo® Spray, pon las brochetas en un molde y hornea durante 20 minutos a 180 ºC.
Sirve con limón y ramitas de cilantro.
fresas con crema y queso!
•4 tazas de fresas
•150 g de queso crema
•1/2 taza de azúcar
•1/2 taza de crema
•1/2 cucharadita de ralladura de limón
•Palitos de chocolate
1. Lava las fresas en el chorro del agua y desinféctalas muy bien. Colócalas en cuatro copas.
2. Bate el queso crema con el azúcar hasta que se suavice.
3. Bate la crema a punto de picos suaves y envuélvela con la combinación anterior. Usa una espátula.
4. Sirve la mezcla de queso y crema sobre las fresas, decora con la ralladura de limón y palitos de chocolate.
The Absolute BEST Crockpot Beef Stroganoff Recipe
2 pounds cubed stew meat
4 cups Mushroom Soup
1 largish onion diced
2-3-4 tabls of Worcestershire
1/2 cup water
8 oz of cream cheese
couple of dashes of Garlic Salt (1 tsp?)
couple dashes of Hot Paprika
In the slow cooker stir in all the ingredients together, (except the meat AND the Cream Cheese). Once combined add the meat and mix together.
Cook on Low for 8 hours.
Cut up the cream cheese into cubes just before serving and turn crockpot on high. Stir the cream cheese in until all combined. You might have to put the lid back on and leave for 10 minutes.
BBQ Chicken Crescents
1 (8 ounce) can refrigerated crescent dinner rolls
1 cup shredded cooked chicken
1/4 cup barbecue sauce
1/3 cup shredded Cheddar cheese
1 egg, beaten
Separate dough into 8 triangles.
In bowl, mix chicken and barbecue sauce. Spoon chicken mixture onto short end of each triangle; sprinkle each with 1 teaspoon of the cheese. Roll up loosely as directed on can. Place on ungreased cookie sheet. Brush with egg; sprinkle with remaining cheese.
Bake at 375 degrees F 12 to 15 minutes
1 (16 ounce) cans refried beans
1 (13 1/2 ounce) bags white corn tortilla chips
1 medium onion, chopped
1 cup monterey jack pepper cheese, shredded
1 jalapeno, sliced crosswise, plus extra for garnish
1 (15 ounce) cans chili ( or your favorite chili recipe)
1 cup cheddar cheese, shredded
1 cup sour cream
1 cup green onion, chopped
1 tomato, diced
Have all the prepped ingredients easily accessible to assemble nachos.
Preheat oven to 350.
In a small saucepan over low heat, cook refried beans until they are loose enough to spoon onto nachos.
On a large ovenproof platter, spread out a layer of tortilla chips and quickly put a teaspoon of hot refried beans on each chip.
Working quickly, sprinkle with some onions, jack cheese, and jalapeño slices.
Spoon on chili and top that with Cheddar.
Repeat this layering process until ingredients are used up.
Save some of the jalapeño slices for garnish.
Place platter in the oven and bake until cheese has melted, about 5 to 10 minutes. Remove from oven and place on a trivet or heatproof surface.
Top nachos with sour cream, green onions, diced tomato and jalapeño slices and serve hot
Chicken Stuffed Potatoes
4 large potatoes
1/2 teaspoon garlic salt
1 1/2 cups chicken breasts, cooked, and cubed
2/3 cup barbecue sauce
1 (16 ounce) cans chili beans, undrained
1 (2 1/4 ounce) cans ripe olives, sliced and drained
2 green onions, sliced
8 ounces reduced-fat colby monterey cheddar cheese
2 plum tomatoes, chopped
1/2 cup reduced nonfat sour cream
Scrub, and pierce potatoes, and coat with cooking spray.
Rub with garlic salt, and parsley, and place on a microwave safe plate.
Microwave uncovered on high for 20 minutes.
Cut each potato in half, lengthwise, and scoop out the pulp, leaving 1/2 inch shells.
Discard pulp, or save for another use.
In a large bowl, combine chicken and barbecue sauce.
Spoon into potato shells.
Top with beans, olives, and green onions, and sprinkle with cheese.
Place on a baking sheet. Bake uncovered at 375 degrees for 10-12 minutes, or until heated through.
Serve with tomatoes, and sour cream.