Crock Pot Orange Mandarin Chicken

Source: inspired by a combination of this and this, via Pinterest (because I couldn't find any pineapple preserves at the store!)

Ingredients:
4-5 chicken breasts
1/2 bottle Panda Express Mandarin Sauce (use about 10 oz)
1/2 jar orange marmalade (use about 9 oz)

Directions:
Cook chicken in crock pot on high for 3 hours.  After 3 hours, drain juices from crock pot.  Mix Mandarin sauce and orange marmalade together and pour over chicken.  Cook on high for another 1/2 hour - hour.  (I broke up my chicken breasts into biggish shredded chunks to better distribute the sauciness over more chicken area.)  Serve with a side of rice (and some cooked peas for color!).

Notes:
Perhaps the simplest recipe I've ever made in my life.  But it surely didn't taste that way.  We both really enjoyed this Teriyaki-type dish.  Easy peasy.

Afton's Salad Dressing

Source: My mom's aunt Afton Anderson

Ingredients and Directions:
In one pint container add: (I just kind of eye-ball the measurements based on the space they fill up in the jar - 1 cup ketchup = half a pint jar, for example.  It's kind of a fun little science lesson in densisty, too.)
1 cup ketchup
½ cup salad oil (I used canola)
1 teaspoon salt
½ teaspoon pepper
1 ½ teaspoon dark mustard (I used regular yellow)
1 Tablespoon sugar

Mix together and fill rest of the bottle with vinegar (I usually use apple cider or white); mix well.

Notes:
We were having salad with our Friday Night Pizza recently when I realized we were low on our usual store-bought ranch dressing in the fridge.  I remembered my mom making this yummy dressing back in the day, so I dug up the recipe and bam!  Delish.  It's kind of a catalina-type dressing, but way better than the kind you'll get at the store - a little bit tangy and just practically perfect.  Super easy, too!

Clam Chowder

Source: Barbara Olson, a woman from my ward growing up, with a few slight alterations by me and my mom

Ingredients:
2- 6 oz. cans clams
1 cup onions (chopped very fine)
2-3 cups diced potatoes
½ cup diced celery
½ cup diced carrots
1 ½ quarts milk and cream, mixed (can use canned evaporated milk in place of, or as part of cream.  Usually use 1 quart milk and ½ quart cream or canned milk)
3/4 cup butter or margarine
3/4 cup flour
1-2 Tablespoons lemon juice
salt and pepper to taste

Directions:
Cook vegetables and clams in clam juice, until tender, adding a small amount of water as needed for cooking (I added two cans-worth of water so all the vegetables and clams were covered in the pot).  In separate large kettle, heat butter.  Add flour; stir till well mixed.  Add milk and cream to make a white sauce.  Cook over medium heat until thickens, stirring to prevent scorching.  Add vegetable-clam mixture to white sauce mixture, and heat slowly, stirring often to prevent scorching.  Add lemon juice and salt and pepper to taste.  (At this point I added the white sauce mixture to the vegetables and clams, which I had moved to my large crock pot.  I cooked the soup on low or warm for a few hours, till it was time for dinner.  It started out really runny but soon thickened up nicely.)  As it warms, you may add an additional amount of milk if you feel it is too thick.  Makes 12 servings.

Notes:
Definitely not a lo-cal soup, but totally oh-so delicious.  It's especially tasty served in fresh bread bowls.  A perfect fall treat.

Chocolate Peanut Butter No-Bake Dessert

Source

Ingredients

20 Oreo cookies, divided

2 tablespoons butter, softened

1 package (8 oz.) cream cheese, softened

1/2 cup peanut butter

1-1/2 cups confectioners' sugar, divided

1 carton (16 ounces) frozen whipped topping, thawed, divided

15-20 miniature peanut butter cups, chopped

1 cup cold milk

1 package (3.9 ounces) instant chocolate pudding mix

Instructions

1. Crush 16 cookies; toss with the butter. Press into an ungreased 9-inch square dish; set aside.

2. In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners' sugar until smooth.

3. Fold in half of the whipped topping. Spread over crust.

4. Sprinkle with chopped peanut butter cups.

5. In another large bowl, beat the milk, pudding mix and remaining confectioners' sugar on low speed for 2 minutes. Let stand for 2 minutes or until soft-set.

6. Fold in remaining whipped topping. Spread over peanut butter cups.

7. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours.

Notes: One of Bret's birthday dessert buffet choices. So unhealthy, but soooooo delicious. 

Sliced Tomato "Salad"

Based on this source

Ingredients:
3-4 large tomatoes, sliced
salt
pepper
parmesan cheese
dressing:
     2 tbsp olive oil
     2 tbsp white wine vinegar (or red wine, or apple cider)
     1 tbsp thinly sliced green onion or fresh chives
     2 tsp snipped fresh basil or 1/2 teaspoon dried basil, crushed
     1 tsp sugar
     1/2 tsp dijon-style mustard (I used honey mustard, because it's what we keep on hand)
     1/4 tsp salt

Directions:

1. Combine all dressing ingredients in a small container - shake well.

2. Arrange tomato slices on platter. Sprinkle with salt and pepper, drizzle with dressing, and top with parmesan cheese. Serve immediately.

Notes: We love fresh tomatoes from our garden so much that we often eat plain slices of them as a side dish for dinner or lunch. Sometimes we wanted to dress them up a little though, so we served them this way. Still light and simple, but dimensional.

Laurel's Tortellini Stew

Source: Inspired by Kimma's Tortellini Soup, but adapted to include whatever I had in my fridge that night (which ended up kind of similar to this version that I tried a couple of years ago)

Ingredients:
2 medium onions
1 package kielbasa or polish sausage (I used chicken and apple brats)
2-3 tsp. minced garlic
4 large carrots, peeled and chopped
1 large can diced tomatoes
6-8 cups beef broth
2 Tbsp. italian seasoning
1 tsp. salt
1/2 tsp. pepper
1 bunch broccoli, chopped
1 package tortellini
1/2-1 cup of fresh spinach per bowl

Directions:
1. Saute onions and sausage in large soup pot until onions are translucent and tender. Add garlic, cook until fragrant.
2. Add carrots, tomatoes, broth, and seasonings. Bring to boil, reduce heat, and simmer 20 mins or until carrots are tender.
3. Add broccoli and tortellini. Cook until tender. Remove from heat.
4. Add spinach to serving bowl, ladle soup on top and stir together. Allow 2-3 minutes for the spinach to wilt, then enjoy.

Notes: So hearty and healthy. Be warned that this makes a big pot full, so be prepared to feed a crowd, or freeze the leftovers.

Chicken and Butternut Squash Quinoa Stew

Source

INGREDIENTS

• 1 tablespoon extra-virgin olive oil
• 1 medium yellow onion, finely chopped
• 1 1/2 teaspoon dried oregano
• 4 cloves garlic, finely minced
• 4 cups low-sodium chicken broth
• 1 1/2 pounds boneless, skinless chicken thighs or chicken breasts
• 1 can (14-oz) petite or regular diced tomatoes
• 3 cups chopped butternut squash (about 1 medium squash, peeled and seeded)
• 2/3 cup uncooked quinoa
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1-2 cups chopped fresh spinach

DIRECTIONS

1. In a large 4 quart pot heat the olive oil until hot. Add the chopped onions, oregano, and garlic. Saute for 5-7 minutes, stirring often, until the onion is softened. Add the broth and bring to a boil. Add the chicken and boil until the chicken is cooked, 7-9 minutes. Remove the chicken to a plate.
2. Add the tomatoes, butternut squash, and quinoa. Simmer for 15 minutes until the squash is tender and quinoa is cooked. If desired, scoop out some of the squash, mash it and return it to the pot. Shred the cooked chicken and return to the pot. Add the salt and pepper, adding more salt to taste, if needed. Stir in the spinach. Cook 1-2 minutes until the spinach is wilted. Serve warm.

Indian-Spiced Slow-Cooker Lentils

Ingredients

2 cups lentils
10 ounces spinach (fresh and chopped or frozen and thawed)
1 15-ounce can diced tomatoes
1 onion, chopped
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
4 cups chicken broth (or vegetable broth if you want to go vegetarian/vegan)
1 tablespoon curry powder or paste (I prefer curry paste)
1 teaspoon mustard seeds
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/8-1/4 teaspoon cayenne pepper
2 teaspoons sugar
1 1/2 teaspoons kosher salt
Juice of 1/2 lemon or lime
Handful of chopped cilantro, plus more for garnish if desired

Directions

Combine all ingredients except for the lemon (or lime) juice and cilantro in the pot of a slow cooker. Cook on high for 3-4 hours or on low for 6-7 hours (or bring to a boil on the stove top and then simmer, covered, on low for 1 hour). Before serving, add the lemon juice and cilantro. This is delicious served over rice.

Directions: Delicious, hearty, and easy! I love keeping this in the fridge to pile on toast for a fast lunch. 

Apple-Pumpkin Muffins (Whole Wheat)

Source

INGREDIENTS:

1 1/2 cups whole wheat flour

1/2 cup packed brown sugar
1 tsp. pumpkin pie spice (or 1/2 tsp. cinnamon, 1/4 tsp. nutmeg, 1/4 tsp. allspice)
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 large eggs
3/4 cup canned pumpkin puree
2/3 cup unsweetened applesauce (two 4-oz. cups)
1/2 cup vegetable oil
1/3 cup chopped pecans or walnuts

DIRECTIONS:

Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners and spray lightly with nonstick cooking spray.

In a large bowl, stir together whole wheat flour, brown sugar, pumpkin pie spice, baking powder, baking soda and salt. Make a well in the center and add eggs, pumpkin, applesauce and oil. Mix just until the dry ingredients are absorbed. Fill muffin cups to the top with batter. Sprinkle with chopped pecans or walnuts.*

Bake for 20-22 minutes, or until the tops spring back when lightly touched. Cool in the pan before removing from cups.

Peach Muffins

Source

Ingredients:

• 1 egg, slightly beaten
• 1/4 cup melted butter OR applesauce for lower fat
• 2/3 cup sugar
• 1/2 tsp. salt
• 1/4 tsp. cinnamon
• 1 tsp. lemon juice
• 1/4 tsp. vanilla
• 2 cups all-purpose flour
• 1 Tbsp. baking powder
• 1 cup milk
• 1 cup peeled and diced peaches

Directions:

1. Preheat oven to 400 degrees F. Grease cupcake pan or line with paper liners. 
2. Combine egg, butter (or applesauce), sugar, salt, cinnamon, lemon juice and vanilla in a large mixing bowl.
3. Mix flour and baking powder in a small bowl. Alternate adding in flour mixture and milk to large mixing bowl, stirring until just blended. Fold in peaches.
4. Bake for 18-20 minutes in preheated oven. Yummy when warm, enjoy!!

Pumpkin Chocolate Chip Muffins (Whole Wheat)

Source

Ingredients

• 1 cup all-purpose flour (I use white whole wheat flour for this)
• 1/2 cup whole wheat flour
• 1/4 cup ground flaxseed or wheat germ
• 2 teaspoons baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon real salt
• 1 cup of pureed pumpkin (canned pure pumpkin is what I use)
• 2 large eggs, beaten
• 1/2 cup packed brown sugar
• 1/2 cup 1% lowfat milk
• 1/3 cup oil (I use melted coconut oil)
• 1 teaspoon real vanilla
• 1/2 cup mini chocolate chips (or dark chocolate chips)

Instructions

 Preheat the oven to 350F. Lightly oil or coat 12 muffin cups with nonstick cooking spray and set aside. 

Whisk together the flours, flaxseed, baking powder, cinnamon, and salt in a large bowl. Combine the pumpkin, eggs, brown sugar, oil, milk, and vanilla in a medium bowl and stir until well combined. Pour the liquid ingredients over the dry ingredients and stir until just moistened. Stir in the chocolate chips.

Spoon the batter into the prepared muffin cups. Bake 20-23 minutes until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and cool 5 minutes. Remove the muffins and cool an additional 5 minutes before serving. 

Notes: Just like Heather's famous Pumpkin Chocolate Chip Cookies, but in muffin form! 

Pumpkin Pecan Pancakes (Whole Wheat)

Source

Ingredients: 

• 1 cup white whole wheat flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1 tsp pumpkin pie spice
• 1 cup buttermilk
• 3 large egg whites
• 1/4 cup canned pumpkin
• 2 tbsp pure maple syrup
• 1 tsp vanilla
• 2 tsp oil
• 3 tbsp chopped pecans
• cooking spray
• warmed maple syrup, for topping (extra)

Directions: 

1. Mix all dry ingredients (first 5 ingredients) in a bowl.

2. Combine buttermilk, egg whites, canned pumpkin, 1 tbsp maple syrup, oil and vanilla in a bowl and mix until smooth. Combine wet ingredients with the dry and mix well with a spoon until there are no more dry spots then fold in pecans. Don't over-mix.

3. Cook as you would any other pancake. Serve with hot maple syrup.

Notes: These are amazing! Fall in your mouth. The crunchy nuts, aromatic spices, and hearty pumpkin flavor are purely perfect for this season. 

Scarecrow Bars

Source: this blog, via Pinterest

Ingredients:
1 box Yellow Cake Mix
1 egg
1/2 cup butter softened
3 cups mini marshmallows
1/2 cup light corn syrup
1/3 cup sugar
1/4 cup brown sugar
1/2 cup peanut butter
2 tsp. vanilla
2 cups rice krispies cereal
1 1/2 cups peanuts
1 cup candy corn

Directions:
Preheat oven to 350. Mix cake mix and butter until well mixed. Add egg and beat until all mixed together. Press dough mixture in to the base of a greased 9x13 pan. Bake for 12-14 minutes until edges are light brown or until set. Add marshmallows to the top and return to oven for 1-2 minutes until marshmallows puff up. Remove from oven. Combine corn syrup and sugars in a pot on medium heat. Stir for a few minutes until mixture comes to a boil. Remove from heat. Stir in peanut butter and vanilla until smooth. Add cereal, peanuts and candy corn. Mix well. Pour over marshmallow mixture. Let cool and cut into bars for serving.

Notes:
I saw these show up on Pinterest recently and I knew I wanted to make them for our Telluride trip as a fun road trip treat.  Can't go wrong with candy corn, peanuts, peanut butter, and marshmallows in my book.  De-lish!