Dear Crockpot...

...I have missed you! Why did I stop using my crockpot? It is only the BEST invention ever. I cannot tell you how many times I eat something boring for dinner because after a long day I just don't feel like cooking. The crockpot solves all that! I can throw something in hours before dinner time and when I walk in the door the entire apartment smells like delicious food! I made Eat Clean Chicken and Dumpling Soup (thank you graciouspantry.com!) It turned out REALLY good. The dumplings were kind doughy and so soft. YUM!

Clean Eating Chicken And Dumplings
(Makes approximately 5 quarts)

Stew Ingredients
6 cups chicken broth (no sugar/dextrose added)
1 tbsp. marjoram
1 tbsp.. garlic powder
1 tbsp. celery seed
4 boneless, skinless chicken breasts – cut into small chunks
2 tbsp. olive oil
1 large onion – peeled and diced
4 large carrots, peeled and sliced
4 stalks celery, cleaned and sliced

Dumpling Ingredients
(This is a recipe redo. Find the original here.)
2 cups whole wheat pastry flour
1 tbsp. baking soda
1/2 tsp. salt
3 tbsp. olive oil
1 cup unsweetened soy milk (you can use regular milk instead.)

STEW DIRECTIONS

Step 1 – Pour the broth into your crock pot (or into a large soup pot if cooking on a stove top)

Step 2 – Add the marjoram and garlic powder to the broth and turn the crock pot to high (stove top, bring to a slow boil)

Step 3 – In a pan, combine the olive oil, onion, carrots, celery and celery seed . Saute until the onions are translucent.

Step 4 – Add the veggies and cut up chicken to the crock pot (or soup pot).

DUMPLING DIRECTIONS

Step 1 – In a large mixing bowl, combine the flour, baking soda and salt. Whisk to blend well.

Step 2 – Pour in the oil and milk and mix with a wooden spoon.

Step 3 – (Be sure the broth is hot before adding the dumplings to the pot) Using two teaspoons, scoop up and round off your dumplings and scrap into your pot. (Just like making drop cookies)

STOVE TOP – Boil until the dumplings and chicken are cooked.

CROCK POT – I cooked this on high for about 3-1/2 hours. But if you need to cook it longer because you are leaving for the day (or cooking overnight), turn the crock pot to the lowest setting and cook until the dumplings and chicken are cooked through.

Rockin' bod...

In my constant quest to kick my own butt I have come across something REALLY awesome. BodyRockTv. Seriously. Check it out! These workouts are ridiculous. Sometimes just watching them makes me sore. I like them because they are short! Absolutely perfect for those days when you have 20 minutes and you need a good workout. For most of the workouts you need a few items. They use a sandbag, dip station, and interval timer. There was a post a few weeks ago about what people use if they don't have the fitness gear. Two chairs and a broomstick for the dip station, a duffel bag filled with magazines or sand or beans or weights etc, for the sandbag. It's easy to make it work!

Butt kickin' workouts!

Do at your own risk!!!!

http://toughmudder.com/wp-content/uploads/2010/01/TrainingPrep.pdf

Yum Yum!

It's Dustin's birthday tomorrow! We are going out tonight to celebrate so that we can stay out late without having to work the next day. Honesty though, who am I kidding? I am guessing we will both be asleep before midnight ha! Tomorrow I am going to whip us up a delish birthday dinner complete with birthday treats!

Clean Eating Crock Pot Pineapple Chicken (From Graciouspantry.com)
(Makes 4 servings)

Ingredients
2 large chicken breasts, boneless and skinless
1 (12 oz.) jar of clean salsa
4 small raw zucchini, halved, quartered, then sliced (shredding works too)
1/4 medium, fresh pineapple

Directions

Step 1 – Turn on a crock pot to the low setting and put in the chicken and salsa. Cook for about 4-6 hours. Crock pots vary, so base the time on that. The chicken should pull apart easily with a fork when finished.

Step 2 – Shred the chicken using two forks and mix in your raw zucchini and fresh pineapple.

Due to my squash allergy, I will be finding a substitute for zucchini or just leaving it out altogether. I am going to serve this with a side of beans and rice (and of course a skinny girl margarita :) )

Sweet Potato Cinnamon Brownies (from eat clean magazine)

INGREDIENTS:

Brownies

• 1 cup whole-wheat flour
• 1/2 cup unsweetened cocoa powder
• 1 tbsp cinnamon, ground
• 1 tsp baking powder
• 1/4 tsp sea salt
• 1 cup cooked sweet potato
• 1/2 cup agave nectar
• 1/4 cup olive oil
• 1 tsp pure vanilla extract
• 6 egg whites
• Olive oil cooking spray

Icing

• 1/2 cup low-fat plain cream cheese ( I am going to use Fage greek yogurt)
  
• 3 tbsp agave nectar
• 1 tbsp unsweetened cocoa powder
• 1/2 tsp cinnamon, ground
• 1 tbsp water (optional)

INSTRUCTIONS:

1. Preheat oven to 350°F.
2. Prepare brownies: Combine flour, cocoa powder, cinnamon, baking powder and salt in a medium bowl and set aside. In a food processor, combine sweet potato, agave, oil and vanilla. Purée until combined and smooth.
3. Gradually mix wet ingredients into dry ingredients, until just combined; do not over-mix.
4. In a separate dry bowl, whisk egg whites until fluffy. Then, using a rubber spatula, gently fold egg whites into batter.
5. Lightly spray sides of baking pan (9 x 9 x 2-inch) with cooking spray. Pour batter into pan and place into oven. Bake for about 16 to 18 minutes or until a toothpick inserted into the center comes out clean. Remove pan from oven and allow brownies to cool to room temperature, about 30 minutes.
6. While brownies are cooking or cooling, prepare icing: In a small bowl, combine cream cheese, agave, cocoa powder and cinnamon. Whisk until incorporated, adding 1 tbsp water if mixture is hard to whisk. Cover and refrigerate until needed.
7. Loosen brownie and turn slab out onto a cutting board or platter. Cut into 16 pieces, wrap with plastic wrap and refrigerate overnight.
8. To serve, divide icing evenly over each brownie and serve immediately. Leftovers may be kept refrigerated in a resealable container for up to 2 days