Party Appetizers – Saucy Asian Meatballs and Quick Anitpasto Skewers

So hosting a dinner party can be a lot of fun, but it can also be very stressful.

I always want to make something that is delicious, everyone will enjoy, impressive yet quick and easy to make.

That sounds like a tall order, but it can be done!

Here are two fabulous appetizer ideas that are quick and easy to make and won’t break the bank :)

The saucy asian meatballs are a crowd favorite for sure! They are tangy and very flavorful, a little spicy and the honey gives it a nice sweetness that balances the Hoisin sauce very well. You can also make them a head of time and keep them warm in the crockpot! :)

The quick antipasto skewers are super easy and well how could you not love them? I used tortellini, salami, pepperoni, mozzarella, cherry tomatoes and black and green olives, but you could choose whatever meats and cheese you prefer! Very versatile :)   I also assembled them the night before to make things easier :) Yum!!!

Saucy Asian Meatballs

Serves: 4-5

Ingredients:

For the meatballs:

  • 1 lb ground beef
  • 1 tsp sesame oil
  • 1 cup plain breadcrumbs
  • 1/2 tsp ginger
  • 1 egg
  • 1 1/2 tsp minced garlic
  • 1/4 cup sliced green onions

For the sauce:

  • 1/3 cup hoisin sauce
  • 1/8 cup rice vinegar
  • 1 garlic clove, minced
  • 1 tbsp light soy sauce
  • 2 tbsp honey
  • 1/2 tsp sesame oil
  • 1/2 tsp ground ginger
  • Optional: green onions and toasted sesame seeds

Directions: Preheat oven to 400F.

In a bowl combine all the ingredients for the meatballs. Shape the meatballs into 1 1/2 in balls and place on a cooking spray sprayed baking sheet. Bake for 10-15mins or until cooked through.

In a bowl combine all the ingredients for the sauce. Pour over the cooked meatballs. Sprinkle with sliced green onions and toasted sesame seeds before serving!

You can keep the meatballs and sauce warm in the crockpot on low setting until ready to serve!

Very slightly adapted from:

Quick Antipasto Skewers

  • 1/2 small can whole pitted black olives
  • 1/2 small can whole pitted green olives
  • 1/2 9oz bag fresh cheese tortellini, cooked according to package directions
  • 1/2 pint cherry tomatoes
  • cubed mozzarella about 4 oz
  • pepperoni
  • salami
  • 1/2 cup balsamic salad dressing
  • at least 15 skewers

Directions: Marinate the tortellini in the balsamic dressing for 1 hr.

Assemble the skewers with all the ingredients!

Source:

Bailey’s Chocolate Snickers Parfaits (sort of light!)

Oh and pumpkin.

This is an easy and delicious dessert that will satisfy even the biggest chocolate craving.

And chocolate – I crave a lot!

I pretty much have to have something sweet after every meal.

It’s like a drug. If I don’t get it I feel deprived and moody and slightly bitchy and nothing can change that until I get my fix.

And this parfait is definitely very satisfying! It’s very rich and indulgent and yet sort of light. As light as any dessert can get, really…

I made the cake with chocolate mix and pumpkin!!! No oil, no eggs! Sugar-free pudding, fat-free whipped topping. The only thing that makes it naughty is the Snickers.

But you really don’t want to leave it out! Snickers makes the world a better place. Or at least I’d like to think so ;)

The hardest part is that you need to refrigerate it overnight and let all the flavors to get to know each other and marry…But all the waiting is definitely worth it!

So here’s how I made it!

Bailey’s Chocolate Snickers Parfaits

Makes 6-8 parfaits or 1 giant parfait

Ingredients:

  • 1 box Betty Crocker Dark Chocolate Cake Mix
  • 1 small can pumpkin puree
  • 1 cup water
  • 1 tsp vanilla extract and 1 tsp instant espresso, combined
  • 1 box sugar-free chocolate pudding mix (and all the ingredients required by the box)
  • 4 full-size Snickers Bars, refrigerated
  • about 1/2 cup Bailey’s (i used coffee flavor)
  • 2 tubs fat-free whipped topping, thawed

Directions: Preheat oven to 350F.

In a bowl with electric mixer, combine cake mix, pumpkin puree, water and instant espresso vanilla. Bake in a cooking spray sprayed 9×13 baking dish until a toothpick inserted in the middle comes out clean ( this will vary by oven but start checking at the minimum time said on box – mine took about 45mins to bake). Let cake cool completely. Once cooled crumble the cake.

Prepare the pudding mix according to package directions.

Roughly chop the snickers bars.

To assemble: In wine glasses or parfaits glasses, place a layer of chocolate cake on the bottom. Top it with a capful of Bailey’s, then a layer of whip topping and a layer of chopped Snickers. Repeat the layers. Repeat the process until all the ingredients have been exhausted. Make the layers as thick or thin as you’d like :)

Baked Mashed Potatoes

This is one of the side dishes I made for Thanksgiving :)

Thanks Nicole for the beautiful baking dish :)

But you can enjoy it any day of the year!

It involves some of my favorite things: potatoes, butter, bacon, cream cheese and cheddar…

One of my favorite side dishes :)

And it couldn’t be easier to make!

And it’s a crowd pleaser- I mean is there anyone out there who doesn’t like mashed potatoes? I think not!

Baked Mashed Potatoes

Serves: 4-6

Ingredients:

  • 2 1/2 lbs russet potatoes, peeled and cubed
  • 1 cup milk
  • 3 tbsp butter
  • 2 oz cream cheese, cubed
  • 1 1/2 cups cheddar cheese
  • 1/4 tsp garlic powder
  • salt and pepper
  • 4 slices of bacon, cooked and crumbled

Directions: Put the cubed potatoes in a pot and cover with water and add a pinch of salt. Over medium-high heat, bring to a boil, then reduce to low and cook until fork-tender (10-15mins).

Preheat oven to 350F.

In a saucepan, combine the milk and butter and cook over medium heat until the butter is completely melted.

Drain the potatoes and mash in a bowl. Slowly add the butter mixture and stir to combine. Add 3/4 cup of cheddar cheese and let it melt. Stir in the garlic powder. Taste and add seasoning accordingly. Pour the potatoes in a cooking spray sprayed baking dish and top with remaining cheese. Top with crumbled bacon.

Bake for 30mins and serve immediately.

 

Crockpot Coconut Hot Chocolate

Happy Late Thanksgiving Everyone!!!

I’m soo sorry, I know I’m a few days late but I hope everyone had a wonderful Thanksgiving Day :)

I (like most of you) spend most of my day in the kitchen :)

Even though I burned myself countless times

and my pinkie is swollen twice its size,

dropped a whisk on my toe and was in severe pain for all of 2 mins

and thought I wouldn’t be able to walk for days (can you say drama queen),

I made a complete mess of my kitchen but somehow managed to clean it all up before my family arrived

and did a ton of dishes, I somehow managed to pull it off and it was a success :)

I did a lot of prep the day before so that helped immensely!!!

Someone’s hungry! ;)

Here’s what I made :)

- Turkey (obviously!) – Gobble Gobble! I went really simple with my turkey this year, I was too lazy to brine it but it actually turned out ahhmazingly juicy!!! Like probably the juicing turkey I’ve ever had!!! I rinsed and dried it, made Chris remove the giblets and neck (yuck!!!), and then brushed with butter all over.. I used about 6tbsp of butter. Then I sprinkled it with salt, pepper and paprika. In the cavity, I stuffed it with 1 lemon(cut in half), 5 garlic cloves, some fresh sage, rosemary, thyme and a few mixed whole peppercorns. Roasted it for about 3 1/2 hrs at 325F and that’s it!

- Gravy – don’t hate me for this, but I used a mix. Yep, a gravy mix. And I’m not ashamed. Well maybe a little bit. But making gravy scares me, not sure why, but it freaks me out. And I could never use the neck (or giblets) to make my gravy…Just can’t do it…

- Stuffing – I made Chicken Sausage and Herb Stuffing fromand it pleased everyone! Very tasty :)

- Baked cheesy smashed potatoes – deelish! Recipe coming soon :)

- Light Green Bean Casserole – hmm I don’t know about this one… it was good…but I wasn’t ahhmazed… You can’t beat the full-fat classic..

- Boston Cream Pie – yum! Instead of a good old pie I figured why not do something else!? Well Boston Cream Pie was definitely the way to go! Even though I spilled the chocolate ganache all over my island and it was a complete disaster to clean it was still worth it!

- Sweet Hawaiian Rolls and butter- gosh I love this!! Sweet honey butter please!

- Coconut Hot Chocolate – made in your crockpot- DO DIE FOR!!!! This was the highlight of my dinner! And no, I’m not exaggerating! I set up a little hot chocolate bar on my island so everyone can help themselves. I put cute cups out, marshmallows whipped cream, Bailey’s candy canes, straws and of course the most luscious and thick hot chocolate I’ve ever experienced in my life! Seriously when I tasted it, I died! It was beyond divine! I think I will make it my tradition to make it for every holiday! Like I can’t get over how Ahhmazing it was!!! You will be praying that you have leftovers! And I’m really excited that I do ;) It couldn’t be easier to make!!! Dump everything in the crockpot and stir every so often :)

Crockpot Coconut Hot Chocolate

Serves: 8

Ingredients:

  • 4 (13oz) cans full-fat coconut milk
  • 2 (14oz) can sweetened condensed milk
  • 1 1/2 cups dark chocolate chips
  • 1/4 cup dutch-processed cocoa powder
  • 2 tsp vanilla extract
  • 2 tsp coconut extract
  • 1/4 tsp salt
  • serve with Bailey’s, marshmallows, whipped cream or coconut whipped cream!

Directions: In a crockpot, whisk together the coconut milk, sweetened condensed milk, salt and extracts. Whisk in the cocoa powder until completely incorporated. Stir in the chocolate chips. Cook on low for about 2hrs stirring every 30 mins making sure all the chocolate is melting evenly.After a while, it will start to bubble and thicken I then turned the crockpot on keep warm until ready to serve. Serve with Bailey’s, marshmallows and whipped cream!

Source:

Skinny Pumpkin Roll with Walnut Cream Cheese Filling

So it’s almost Thanksgiving Day and you’re wondering what to make for dessert, right?

Should you go the traditional route and make a pie?

Or should you experiment with something new? Well I think this pumpkin roll is the perfect substitute for pumpkin pie!

Last year I made Ina Garten’s Pumpkin Roulade that completely changed my mind about pumpkin.

It was a flavor that didn’t appeal to me at all and I absolutely hated pumpkin pie.

Well altought I still don’t like pumpkin pie, pumpkin cookies or a roll – I am all over it :)

So this year I wanted to attempt a skinny pumpkin roll…

And it tasted just as wonderful!!!

This roll has a mild pumpkin flavor that marries perfectly with my favorite fall spices: cinnamon and nutmeg, add the cream cheese filling and the crunchy walnuts to the mix it’s just a delightful dessert!

And it’s actually light? Ohh yes! About 190 calories per slice :)

Skinny Pumpkin Roll with Walnut Cream Cheese Filling

Servings: 13

For the roll:

Ingredients:

  • 1/4 cup AP flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp vanilla
  • 1/4 tsp salt
  • 3 large eggs
  • 3/4 cup sugar
  • 2/3 cup canned pumpkin (NOT pumpkin pie filling!)
  • non-stick spray
  • 1/4 cup powdered sugar (to sprinkle on towel)

For the Frosting:

  • 8 oz 1/3 less fat cream cheese, softened
  • 3/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/2 cup chopped walnuts

Directions: Preheat oven to 375F. Spray a 15×10 jelly roll pan with non-stick spray, line with parchment paper, spray that with non-stick spray and lightly dust with flour.

Sift all the dry ingredients together.

Beat the eggs and sugar with your electric mixer until they turn pale yellow, thick and fluffy (about 5mins). Beat in the vanilla and pumpkin until combined. Slowly fold in the dry ingredients (using a spatula). Pour the batter evenly in the prepared pan and bake for 13-15 mins or until a toothpick inserted in the middle comes out clean.

Sprinkle a clean dish towel with the powdered sugar. Once finished baking, invert the cake on the towel and gently peel off the parchment paper. Roll the cake with the towel and let it cool completely before filling.

While the cake is cooling make the frosting: Beat the cream cheese with a hand mixer or electric mixer until light and fluffy (about 2 mins). With the mixer on low, slowly start adding the powdered sugar, incorporating well after each addition. Beat in the vanilla extract. With a rubber spatula fold in the chopped walnuts.

Once cooled, unroll the cake and frost with the cream cheese frosting. Roll it again (without the towel) and store in the refrigerator until ready to serve. This roll is better served the next day as the flavors had time to marry and it’s easier to cut. Before serving sprinkle lightly with powdered sugar.

Adapted from:

Beef and Chorizo Cheesy Ravioli Bake

This dish is sinful!!!

For the last few days I’ve been staying on the right path and eating pretty healthy, but every now and then you have to indulge.

Indulge into something that you absolutely crave.

It’s ok as long as you do it in moderation! :)

This has a few of my favorite things: cheese stuffed ravioli, beefy tomato sauce, it’s slightly spicy because of the chorizo and more cheese!

Best part is that you can assemble it ahead of time :)

I put it all together in the morning before work and made Chris bake it on my way home :)

And you could easily modify it!

Don’t like spicy? Omit the chorizo!

Wanna cut down on calories? Omit chorizo and use ground turkey instead of beef!

Wanna add some vegs? (why would you?!) Add some spinach and mushrooms!

And it’s super easy-peasy to make!!!

So you know how I’m going to NYC next June!? Well my friend also wants to take a 1 week cruise to Hawaii in August!

How ahhmazing would that be!? Yes, I am down :)

And since I’m totally obsessed with looking things up for NY this is what we have on our agenda so far!

- Broadway Show – Chicago! Ohh yes!! I’m soo getting glammed-up for this! Yes, I realize that there’s no dress code for a Broadway Show, but if I’m going to spend a lot on entertainment might as well look fab doing it :)

- All kinda touristy stuff like Times Square, Statue of Liberty, Empire State Building – umm can you go to NYC and NOT do these things?!

- Central Park, Hell’s Kitchen, Greenwich Village, bars + clubs+ restaurants :)

One thing I’m totally afraid of: The Subway!!! I am not even kidding, it completely freaks me out…

What else should we go!? What are some awesome restaurants, bars and clubs? :)

Beef and Chorizo Cheesy Ravioli Bake

Serves: 6

Ingredients:

  • 1 bag of cheese ravioli, thawed
  • 1 lb ground beef
  • 9 oz chorizo (not cured!)
  • 28 oz can crushed tomatoes
  • 2 garlic cloves, minced
  • 1 tsp dried basil
  • a few squirts of Worchestire Sauce
  • 1/2 tsp sugar
  • salt and pepper to taste
  • 8 oz cottage cheese
  • 1 cup parmesan
  • 1 1/2 cups mozzarella cheese

Directions: Heat a deep skillet on high until hot. Add the chorizo let it cook for about 30 sec (so it releases some of its fat) then add the beef and garlic. Cook until the meat is browned (breaking it up as you go!) then add the crushed tomatoes, basil, Worchestire Sauce, sugar and plenty of salt and pepper. Let it cook for 10 mins on low heat.

In a 9 x 13 baking dish start assembling the casserole:

1st layer: cover the bottom of the baking dish with about 3/4 cup of meat sauce

2nd layer: 12 ravioli

3rd layer: spoon over the ravioli half of the cottage cheese

4th layer: sprinkle on half of the parmesan cheese

5th layer: sprinkle about 1/2 cup of mozzarella

6th layer: spoon half of the remaining meat sauce

7th layer: 12 ravioli

8th layer: remaining cottage cheese

9th layer: remaining parmesan

10th layer: remaining the meat sauce

11th layer: remaing mozzarella

Bake at 375F for 30 mins Covered and then 10 mins uncovered or until the cheese is melted. Let it rest for 10mins before serving.

Chicken Tamale Pie

I have a problem.

I am completely and insanely addicted to Pinterest.

Like I can’t stop pinning stuff!

My boards are expanding by the second and I think I’ve gained a few pounds just by looking at all the wonderful food!

And all the awesome hair/makeup tips – love em!

And let’s not mention my clothes board – driving me insane! Everything is absolutely adorable and I want it all!

And by the way my friend Sherelle and I are taking a girls trip to NYC next June for a week :)

I know it’s like 7 months away but we are soo excited and just can’t wait!

We’ve never been there before so it’s really exciting to plan everything and decide on where to go and what to do :)

So if you have suggestions – let me know :)

And before you know it I will probably have a pinboard for that too…

But anyways, this is a recipe that I made almost 2 weeks ago! 2 weeks ago!!!

What took me so long to post it you ask?

Laziness – that’s what!

But this recipe is ahhmazing!!!

It all starts with a layer of a sweet yet slightly spicy cornbread, then we have a layer of enchilada sauce, then a layer of chicken and to tie everything together – cheese :)   Top it with some cilantro or parsley and some sour cream and it’s absolutely FAB!

And can you believe it’s low-fat!? Yep only 351 calories per generous serving :)

Definitely a delicious meal that comes together in 30 mins and is bursting with flavor!

My hubby loved it and was really excited that we had leftovers :)

Here’s the recipe:

Chicken Tamale Pie

Serves: 6

Ingredients:

  • 1/3 cup skim milk
  • 1 egg
  • 1 1/2 tbsp taco seasoning, divided use
  • 1/4 tsp ground red pepper
  • 15oz can cream-style corn
  • 8.5 oz box corn muffin mix (I used Jiffy’s)
  • 4 oz can diced green chiles
  • 10 oz can red enchilada sauce
  • 2 cups cooked chicken, shredded
  • 3/4 cup part-skim Mexican blend cheese
  • some parsley or cilantro and sour cream for serving

Directions: Preheat oven to 400F. Spray a pie pan with nonstick spray. (I used a 9 1/2 in pie plate!)

In a bowl, combine the milk, egg, 1/2 tbsp taco seasoning, red pepper, corn, muffin mix and green chiles – stirring until just moist. Transfer to the prepared pie plate and bake in the over for 20-25 mins or until nearly set and golden brown. Remove from the over, pierce the entire surface of the cornbread with a fork and top with enchilada sauce, chicken and cheese. Bake for additional 12-15 mins or until the cheese is melted. Serve with some chopped cilantro or parsley and sour cream. Enjoy!

Source:

Crock-Pot Wednesdays: Honey Sesame Chicken

Y’all know by now that I absolutely love my crock-pot so on Wednesday I’m dedicating an entire day to it :)

I firmly believe that it was one of the best invention ever and I love the ease of it.

I can just dump everything in the pot in the morning and when I come back from work, dinner is already made and I don’t have to worry about it.

And if you don’t want to do dishes, I mean who ever wants to do dishes? you can buy slow cooker liners from the grocery store which makes cleaning up a breeze and get some sturdy paper plates and TA DA – no mess :)

This dish is actually healthy too! I served it over quinoa which is an ahhmazing source of protein and broccoli! Broccoli!!! That’s a big one for me because I’m a complete veggie-hater and broccoli totally grosses me out! I keep wondering once we have a kid how am I gonna make them eat their veggies when I don’t eat mine? So I knew I had to force myself and try to like it… But I have to admit, it actually wasn’t all that bad… and I would do it again. I guess I’m growing up…

Stay tuned every Wednesday for more slow cooker dishes :)

Honey Sesame Chicken

Serves: 6

Calories: 298 (without brocoli and quinoa)

with quinoa and brocoli: 420

Ingredients:

  • 2 lbs chicken breasts
  • salt and pepper
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1/2 cup honey (or agave)
  • 1/4 cup tomato sauce
  • 1/2 cup light soy sauce (or reduced sodium)
  • 2 tbsp canola oil
  • 3/4 tsp red pepper flakes
  • 4 tsp cornstarch
  • 1/3 cup water
  • Serve with 1 cup quinoa, 2 cups broccoli, 3 scallions and 1-2 tbsp sesame seeds

Directions: Season the chicken with salt and pepper and place on the bottom of the crock-pot. In a bowl combine the onion, garlic, honey, tomato sauce, soy sauce, oil and red pepper flakes and pour over the chicken. Cook on LOW for 4 hrs or on HIGH for 2hrs. Remove the chicken to a cutting board and shred, leaving the sauce in the pod. In a small bowl, combine the cornstarch and water and whisk with a fork. Add it to the pot and stir to combine.Turn to HIGH and cook for 10 mins or until the sauce thickens. Add the chicken back to the pot and stir with the sauce. Serve immediately with quinoa, broccoli, scallions and sesame seeds.

Source:

Restaurant Review: Nordstrom Marketplace Café

So every Tuesday will be restaurant review day :)

This cafe is one of my absolute favorites! Every time I go to the Fashion Show Mall, I know I have to go there!

Here’s why!

Decor: The cafe is located inside Nordstrom on the 3rd floor. I love that when you go in you grab a tray and then they have a giant display of all the food they offer and descriptions to go with it. That way you know exactly what you’re going to get :) Once you select your food, you move on into the dining area and you sit yourself wherever you please. The booths are very comfortable and almost feel private and everything is very clean. Just a beautiful, cozy cafe where you can sit down and enjoy some ahhmazing food while talking for hours with your bff :)   My only complaint on the decor is that the restaurant has a lot of windows which face the breathtaking view of the Las Vegas Strip, but you can’t see any of it because of the heavy draperies.                                                                                                                                                                                                                                     4 stars

Food: The food is divine! I have never had a bad experience there! They offer a large variety of selections including paninis, salads, personal pizzas, delicious pastas, even steak and lots of desserts!

The tomato soup is slightly sweet, yet creamy and perfectly smooth – totally comforting!

Their paninis are all scrumptiuos served with a side of chips! My sister absolutely loved her Santa Fe Panini :)

Santa Fe Panini

The pasta with chicken in tomato alfredo sauce is to.die.for! Definitely one of my favorites :) The sauce is super creamy and I love the sweetness of the tomatoes. The chicken is moist and juicy and there’s a lot of it, there’s plenty of parmesan on top and some fresh basil – oh soo good!

The mushroom ravioli is fa-bu-lous :) The ravioli are stuffed with mushrooms and are swimming in a beautiful alfredo sauce with sautéed mushrooms, basil and parmesan cheese! All you mushroom lovers out there are gonna go crazy over this!

The creme brulee is creamy and dreamy and super tasty!

And the boston cream pie is exquisite! The cake is super moist, I love the custard filling and topped with chocolate ganache – definitely one of my favorite desserts! :)

The only little complaint on the food is that they go a little too heavy for my liking with the fresh basil. Yes, it does give the dish amazing flavor, but I don’t want it to completely overpower my palate so in my opinion a little goes a long way :)                                           4.5 stars

Drinks: They offers a variety of drinks including beer, wine, juices and soda. There’s something for everyone :)                                    5 stars

Noise: Pretty quiet I can’t even remember if there was music playing!                                      5 stars

Service: After you order and you sit yourself, a server comes and brings your food. Everyone is extremely nice and helpful and our server checked on us multiple times during our meal to refill our drinks and make sure we are ok. The food came out quickly and we didn’t feel rushed while ordering.                5 stars

Price: The entrees run between $9 and $12 which I though was very reasonable. Yes, maybe a little pricier then your average cafe, but the food tastes gourmet and the portions are generous definitely worth it! The desserts are between $4 and $6 but are also big portions! The slice of Boston Cream Pie was big enough for 2 to share!           4 stars

The Verdict: Will I return again? The answer is: OH YES!!! I have been there 3 times so far and just can’t get enough! Every time I’m there to shop I have to stop in and try something new:) If you are in Vegas and happen to be near the Fashion Show Mall it’s definitely worth a visit!                                           4.5 stars

Nordstrom Marketplace Cafe

Fashion Show Mall – inside Nordstrom on the 3rd floor

3200 Las Vegas Blvd S. Suite 710

Las Vegas NV 89109

(702) 784-1610

Crock Pot Chicken and Dumplings

Chicken and Dumplings.

When I think of comfort food that’s the first thing that pops up in my head.

It’s soul-warming, always delicious, perfect on a rainy day or a cold winter night and it’s definitely a crowd pleaser :)

I absolutely adore my crock pot and think it’s the best invention and try to use it at least once a week :)

And I love that I can make this soup in it!

You just chop some vegs then throw all the ingredients in the pot, 6 hrs later (and pretty much no work!) your soup is ready and it’s absolutely delish!

It doesn’t get any easier than this :)

And in case you’re wondering, my diet’s been going wayy better! I have been eating pretty healthy, with the occasional cupcake here and there ;) and I even worked out!

I own the Brazilian Butt Lift program by Beach Body and I absolutely love it! It’s a ton of fun, pretty challenging but it really does work, I just need to use it more often to see results lol

I am completely bored with the gym and haven’t stepped foot in it in months so I’m always up for trying new workouts and ways to stay fit, so what’s your favorite workout? :)

Crock Pot Chicken and Dumplings

Serves: 8

Ingredients:

  • 1 small yellow onion, diced
  • 2 celery stalks, diced
  • 2 medium carrots, peeled and diced
  • 4 medium chicken breasts (about 2 lbs)
  • 3 cup chicken broth
  • 3 cups water
  • 4 tbsp butter
  • 2 bay leaves
  • 1 bouillon cube, crushed
  • 1 tsp parsley
  • salt and pepper
  • 1 recipe for dumplings, below

Directions: In the crock pot, combine all the ingredients besides the dumplings and cook on HIGH for 5hrs stirring occasionally. Remove the chicken to a plate and shred with two forks. Return to the crock pot. With a rounded tbsp add the dumplings, pushing gently to submerge completely. Turn the heat down to low, cover and cook for 1 hr. Do not stir until done cooking! Serve :)

Dumplings:

  • 2 cups flour
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1 tbsp butter, softened
  • 3/4 cups skim milk
  • 1/4 cup water

Directions: In a bowl combine all the ingredients and stir with a fork until a dough forms.

Recipe Adapted and Dumplings from: