February: chocolate fondue

All of these recipes were retrieved from Pinterest.

Chocolate/Caramel Fondue
1 package caramels
1 can (5oz) evaporated milk
1/2 C semi-sweet chocolate chips (I used milk)
1/2 tsp vanilla

Combine all ingredients. Bake at 350 for 30 minutes. Stir for a good while. Transfer into an already warmed crock-pot, keep setting on low and continue to stir; eventually all the caramel chunks will melt.

I multiplied the recipe by 3 for the fondue party

Chocolate Fondue
1 1/2 C chocolate chips (your choice, I used milk)
1/2 C heavy cream
1 tsp vanilla

You can add one of the following if you choose: 1 T grand mamier, 1 T run, 1 T peppermint schnapps, 1 T bailey's irish cream, 1 tsp peppermint extract, 1 tsp orange extract, 1 tsp coconut extract

Combine all ingredients in a slow cooker (spray with cooking spray on the inside), turn setting to low, let it warm for 1 hour (do not touch or lift lid during that hour), stir and stir and stir and stir - it will turn into fondue. eat!

I multiplied the recipe by 5 for the fondue party.

January: Super Bowl Prep

Sweet and Sour Sauce (can be used with any meat, we prefer meatballs)
1 can pineapple chunks
1/3 C water
3 TB vinegar (I use apple cider)
1 TB soy sauce
1/2 C brown sugar
3 TB cornstarch

Drain pineapple into 1C measuring cup. Set pineapple aside. Add water to juice to equal 1C, pour into large skillet. Add 1/3 C water, vinegar, soy sauce, brown sugar and cornstarch. Stir until smooth. Cook over medium heat until thick. Add pineapple and meat
** we use meatballs in the crock pot and just pour the sauce over them immediately while cooking.

Pigs in a blanket
1 can original crescent dough
20 little smokies (can use 8 hotdogs instead)
Wrap little smokies into the crescent dough, bake at 350 for 12-15 minutes.
**can find a variety of dipping sauces on line. I prefer mine plain.

Guacamoole: taken from Chili's recipe
4 avocados
1/2 C pico de gallo
1 ear corn (I used canned)
1-2 jalapenos (I use 1/2 Anaheim pepper)
3 TB lime juice
4 tsp cilantro
2 tsp salt
**You're supposed to grill the corn and jalapeno and do a quick deep fry and then mix everything. I have neither grill nor deep fryer so I just mixed it all together.

Fruit Dip: Whitney Ingram
1 C heavy cream
1/4 C powdered sugar
Whisk with a hand mixer until soft peaks form
Fold in 1/2 C peach yogurt, 1/2 tsp vanilla and 1/2 tsp lemon juice
**I serve with strawberries, but any fruit would be divine with this dip.

November: Ethnic food

Thank you to Cris for hosting a delightful evening!!! Below is the deliciousness that she made. 

Recipe 1: Homemade Hummus

from www.smittenkitchen.com

I love homemade hummus! It tends to be cheaper than the store bought stuff. 

Makes 1 3/4 cups hummus

Ingredients:1 3/4 cups cooked, drained chickpeas (from a 15-ounce can)
1/2 cup tahini paste
2 tablespoons freshly squeezed lemon juice, or more to taste
2 small cloves garlic, roughly chopped
3/4 teaspoon table salt, or more to taste
Approximately 1/4 cup water or reserved chickpea cooking water
Olive oil 

paprika 

Peel your chickpeas. I find this is easiest when you take a chickpea between your thumb and next two fingers, arranging the pointy end in towards your palm, and “pop!” the naked chickpea out. Discard the skin. 

In a food processor or using an immersion blender, blend the chickpeas until powdery clumps form, a full minute, scraping down the sides. Add the tahini, lemon juice, garlic and salt and blend until pureed. With the machine running, drizzle in water or reserved chickpea cooking water, 1 tablespoon at a time, until you get very smooth, light and creamy mixture. 

Taste and adjust seasonings, adding more salt or lemon if needed.
Transfer the hummus to a bowl and rest it in the fridge for at least 30 minutes, longer if you can. To serve, drizzle it with a little olive oil, and sprinkle it with paprika. Serve it with pita wedges or carrot sticks.

Recipe 2: Enfrijoladas (or enchiladas with a black bean sauce...)

I grew up eating this dish as my mom's go to easy, cheap, comfort food. It's filling, healthy, cheap and easy to make!

Corn tortillas

4 13oz cans of black beans

1 tsp of cumin

1/2 tsp of garlic salt

1/2 tsp of salt

1/2 tsp of chili powder

For the filling:

It is up to you! I used zuchinni, corn, shredded chicken and some shredded mexican blend cheese but you can really make whatever "taco" filling you want that will bake well.

Make the filling: For this I sautéed the zuchinni chopped up into small pieces with a bit of chopped onion, a can of drained corn, some shredded chicken and cheese. Sorry I didn't do the measurements here but you can honestly make it however you want. Just plain shredded boiled chicken works great!

Make the sauce: heat 4 cans of black beans (with the liquid) in a small pot, add 1 tsp of cumin, 1/2 tsp of chili powder, 1/4 tsp of garlic salt and 1/2 tsp of salt (i am guessing here I just sort of spice it to taste). Blend the black beans into a creamy sauce. 

Assemble: Pour a layer of the black bean sauce in the bottom of a 9X12 in casserole dish. Heat corn tortillas and fill them with the filling into little rolled up tacos. Place them rolled side down into the pyrex dish. Once your pyrex dish is filled with the tacos (squeeze them in), pour the remainder of the black bean sauce over the top. Sprinkle shredded cheese (mozzarella or mexican blend or monterrey jack) over top.

Optional garnishes: avocado, lime wedges, cilantro, salsa, crema

You can also make them without the casserole dish if you are just making it for two - just heat the tortillas and add filling folding them like a quesadilla and pour the black bean sauce over top. Still super yummy and easy! 

Recipe 3: "Japanese" Pancakes also from smittenkitchen.com

Yield: 4 large pancakes or I am really sorry, but I forgot to count, but I’d say at least 12 smaller ones

Pancakes
1/2 small head cabbage, very thinly sliced (1 pound or 5 to 6 cups shreds) which will be easiest on a mandoline if you have one
4 medium carrots, peeled into ribbons with a vegetable peeler
5 lacinato kale leaves, ribs removed, leaves cut into thin ribbons
4 scallions, thinly sliced on an angle
1 teaspoon kosher salt
1/2 cup all-purpose flour
6 large eggs, lightly beaten
Canola, safflower or peanut oil for frying

Tangy Sauce
1/4 cup ketchup
1 1/2 tablespoons Worcestershire sauce (note: this is not vegetarian)
1/4 teaspoon dijon mustard
1 tablespoon rice cooking wine or sake
1 teaspoon soy sauce
1 tablespoon honey (use 2 if you like a sweeter sauce)
1/8 teaspoon ground ginger

(YOU CAN ALSO USE HOISIN SAUCE OR SRIRACHA if you don't want to make the sauce)

Make the pancakes: Toss cabbage, carrot, kale, scallions and salt together in a large bowl. Toss mixture with flour so it coats all of the vegetables. Stir in the eggs. Heat a large heavy skillet on medium-high heat. Coat the bottom with oil and heat that too.

To make a large pancake, add 1/4 of the vegetable mixture to the skillet, pressing it out into a 1/2- to 3/4-inch pancake. Gently press the pancake down flat. Cook until the edges beging to brown, about 3 minutes. 30 seconds to 1 minute later, flip the pancake with a large spatula. (If this is terrifying, you can first slide the pancake onto a plate, and, using potholders, reverse it back into the hot skillet.) Cook on the other side until the edges brown, and then again up to a minute more (you can peek to make sure the color is right underneath).

To make small pancakes, you can use tongs but I seriously find using my fingers and grabbing little piles, letting a little batter drip back into the bowl, and depositing them in piles on the skillet easier, to form 3 to 4 pancakes. Press down gently with a spatula to they flatten slightly, but no need to spread them much. Cook for 3 minutes, or until the edges brown. Flip the pancakes and cook them again until brown underneath.

Regardless of pancake size, you can keep them warm on a tray in the oven at 200 to 250 degrees until needed.

If desired, make okonomiyaki sauce: Combine all sauce ingredients in a small saucepan and let simmer for 3 to 5 minutes, until smooth and thick.

Serve pancakes with sauce and any of the other fixings listed above, from Japanese mayo to scallions and toasted sesame seeds.

Do ahead: Extra pancakes will keep in the fridge for a couple days, or can be spread on a tray in the freezer until frozen, then combined in a freezer bag to be stored until needed. Reheat on a baking sheet in a hot oven until crisp again.

Recipe 4: Slow Cooker Curry

Slow cooker red thai curry recipe

2 13.5 oz cans of coconut milk

4 tbs red curry paste (more if you like it spicy!)

3 big yukon potatoes peeled and chopped into bite size chunks

4 big carrots peeled and sliced into .5 inch rounds

2 bell peppers chopped

2 onions chopped

3 tbs peanut butter

2 tbs fish sauce (optional) 

2 tbs minced ginger

1 tbs chopped fresh basil

4 cloves garlic minced

1 c chicken broth (optional, depending on preferred consistency)

1.5 - 2 lb of chicken thighs roughly chopped

1. Saute chopped onions until translucent, add garlic, curry paste and ginger and saute until curry coats all onions and it all looks cooked

2. Add 2 cans of coconut milk to crockpot 

3. Stir in onion mixture, add peanut butter and stir until thoroughly combined.

4. Add veggies

5. Add chicken

6. Add chicken broth (optional)

7. Add fish sauce (optional)

8. Cook on low for 3-4 hours

9. Once cooked add juice of half a lime and a cup of frozen peas (optional) 

10. Serve over rice

From Emilie Maierhofer 

http://www.seriouseats.com/2010/06/taste-test-japanese-curry-roux-mixes-golden-torukero-vermont-java-kokumaro.html

This link explains Japanese Curry that you can buy at Wal Mart. It is the real deal! I ate this all the time while teaching English in Japan. It is like mac&cheese, comfort food, and sometimes cafeteria food. Yum!! Just follow the instructions on the box. 

October: Mindful Eating

Mindful eating was led by Sariah and she did a fabulous job! Thanks to all who came!!

Quick reminder of the snacks Sariah brought: 

*cottage cheese/fruit

*yogurt/strawberries/granola

*crackers/cheese

*lemonade

*chips/dip

Sariah outlined reasons/questions to consider when you are going to eat. 

Why?

   - spend some time exploring and jotting down ideas of why and when you usually eat

   - keep a food journal for 3-7 days to explore why you eat/what triggers eating

When? 

   - use body-mind-heart scan to determine if you are hungry 

   - use the hunger scale to determine when you are hungry and when you feel like eating for other      reasons

   - deliberately choose one of the following when you feel like eating and are not hungry: eat anyway, redirect attention, or meet true needs

   - make a list of activities that you can choose from to redirect attention. Use at least one of these when you feel like eating but are not hungry.

What? 

   - ask yourself what you would like to eat - taste, texture, temperature, type, craving

   - choose food based on balance, variety and moderation

   - use nutrition as a tool, not a weapon

   - try one new food

   - try one new recipe to make usual food taste better

   - look for one new healthful alternative that you like 

How? 

   - create pleasant environment with at least one meal/day

   - turn off the TV, put down the book or magazine, just focus on food for at least one meal/day

   - sit down at a table every time you eat

   - purchase prepare and serve only what you need

   - create a speed bump at one meal/day

   - put fork down between bites

   - take small bites at each meal

How much? 

   - create a speech bump at 1 meal daily

   - try to notice when taste buds become less sensitive at one meal daily

   - push plate forward and get up from table as soon as you feel satisfied

   - use hunger/fullness scale when finished with meal 

Where? 

   - don't judge or punish yourself for eating more than you feel that you should have

   - when you overeat, review why you overeat-without judgement

   - make plans to avoid same situation in future 

September: Slow Cooker Recipes

Sunday Roast: Shelley Lange

3 pound beef roast
1 package onion soup mix
24 oz coke (or until the liquid comes to the top, NOT covering, of the meat) NOT diet
Low for 6-8 hours

Easy Granola Apple Crisp: Shelley Lange
2 cans (21 ounces each) apple pie filling
2 ½ C granola cereal
1 ½ teaspoons cinnamon
1/3 C sugar
1/3 C melted butter or margarine

Place pie filling on bottom of greased 3 to 4 1/2 –quart slow cooker. In the order listed above, sprinkle remaining ingredients over the pie filling. Cover and cook on low heat 3 hours. Makes 6-8 servings. Serve with vanilla ice-cream or whipped cream.

Chocolate Fondue: Shelley Lange
2 C milk chocolate chips
2/3 C half-and-half

Stir chocolate chips and half-and-half together in greased 1 to 2 quart slow cooker. Cover and cook on low heat for 1 hour. Stir halfway through cooking time and again when fondue is finished. Makes 6-8 servicing. Dip fresh strawberries or chunks of angel food cake, or whatever else you want J

Creamy Italian Chicken & Rice: Brittany Hatch

6-8 Boneless Skinless Chicken Breasts

2 Packets Italian Dressing MIx

4 oz Cream Cheese

3-4 Cans Cream of Chicken Soup

1-2 Soup Cans of Water

Hot Cooked Rice

Place chicken breasts in slow cooker and sprinkle with dressing mix.  Cok on high 1 hour turn to low and cook 3-4 more hours. Remove chicken. Add cream cheese, cut in chunks, to cooking juices in slow cooker; turn heat to medium and stir until cream cheese is melted.  Add soup and enough water to reach desired consistency; stir well.  Add chicken; heat for 30 minutes or until heated through.  Serve over hot cooked rice. Make 8-10 servings.  

Crockpot chicken fajitas: Jocelyn Eppich
For 1 lb. of meat:
1/2 c. Italian salad dressing
1/2 c. Salsa
2 Tbs. lime juice
1 tsp. worchestershire sauce (if you don't have this, it tastes just as great without it)
Put all ingredients in crockpot and cook on high for 4 hours.
Serve with sautéed onions and bell peppers on tortillas.

Chipotle's Barbacoa Copycat Recipe: Brittany Hatch

1/3 Cup Apple Cider Vinegar

4 Tsp Minced Garlic Cloves

4 Tsp Cumin

2 Tsp Oregano

1 Tsp Ground Black Pepper

1 Tsp Salt

1/2 Tsp Ground Cloves

2 Tbls Vegetable Oil

3/4 Cup Chicken Broth

3 Bay Leaves

3 Tbsp Lime Juice

3-4 Chipotle Chiles in Adobo

4-5 Lbs Chuck Roast

1. To make the adobo sauce, combine vinegar, lime juice, chipotles, garlic, cumin, oregano, black pepper, salt and cloves in a blender or processor on high speed until smooth.

2. Remove most of the fat from the roast and then cut into large chunks (approximately 6).

3. Pour oil into frying pan and sear all sides of roast on medium-high heat until browned. 

4. Place meat into Crockpot and pour adobo sauce over meat.  

5. Pour in the chicken broth and add bay leaves. 

6. Cook on high heat 6 hours or on low all day. 

7. While still in the Crockpot, shred the meat with two forks and turn the heat to warm. Serve with hard or soft tortilla shells when ready.  

8. Typical sides include tortillas, rice, black or pinto beans, cheese, pico de gallo, guacamole, and sour cream.

Slow Cooker Chicken Curry: Emily Hutchings
Recipe from newleafwellness.biz
Ingredients

2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
1, 6oz can of tomato paste
1, 13.5oz can of coconut milk
1 small onion, chopped (about one cup)
2 cups of frozen peas
1, 14.5oz can of tomato sauce (about 1 3/4 cup)
2 large cloves of garlic, minced
3 tablespoons honey
 2 tablespoons curry powder
 1 teaspoon salt
 1 teaspoon crushed red pepper
Directions

In a bowl, combine tomato sauce, garlic, honey, and seasonings. Set aside.
Add the rest of the ingredients to your slow cooker. Cover with the tomato sauce/seasoning mixture.
Cook on low 8 hours.
To Freeze

Combine all of the ingredients in a gallon-sized freezer bag and freeze for up to three months. When ready to cook, thaw overnight in your refrigerator and cook in your slow cooker for 10-12 hours on low. Since the Slow Cooker Chicken Curry cooks for the first time in your slow cooker, it won’t taste like leftovers!
Serve with white or brown rice, and enjoy!

Chicken: Emily Hutchings
One of my favorite things to do in the crockpot is to cook big batches of chicken.  I put 5-6 breasts in and cover it with chicken stock or water and chicken boullion (sometimes I add cumin, garlic powder, and pepper).  Cook it for 4 hrs and it shreds so easily.  I usually portion it out and freeze it for when I am in a time crunch.

Sweet and Spicy Slow-Cooker Chicken adapted from Prudence Pennywise and My Kitchen Café: Emily Hutchings
1 lb. boneless, skinless chicken breasts
1 (14 ounce) can petite diced tomatoes, undrained
1/3 cup brown sugar
1/4 to 1/2 teaspoon crushed red pepper flakes
optional: sprinkle of taco seasoning to liking

Coat the inside of your crockpot with non-stick cooking spray. Place all ingredients in the crockpot. Cook on high for 4-6 hours or on low for 8-10 hours, or until chicken shreds very easily with a fork. Season to taste with salt and pepper. (Chicken will absorb liquid after it is shredded.) Serve in tacos or however your little heart desires.

Sweet and Sour Apricot Chicken: Morgan Frei
6 chicken breasts
1- 8 oz. bottle of Russian or Catalina dressing
1 envelope of onion soup mix
1 cut apricot preserves
½ can crushed pineapple

Combine sauce stuff and pour over chicken. Cook in Crockpot until chicken is cooked through. (2-4 hours on high, 6-8 hours on low). Shred chicken and serve over rice.

Taco Soup: Morgan Frei
1 lb lean ground beef browned
1 onion chopped
2 cans kidney beans
2 cans corn
2 cans diced tomatoes
1 packet Ranch Seasoning
1 packet taco seasoning

Combine ingredients in Crockpot and cook till heated through. I usually let it stew close to 4 hours.

Chicken Adobo: Morgan Frei
4 large chicken breasts
½ cup rice vinegar
¼ cup soy sauce
15 whole peppercorns
5 bay leaves
4 cloves garlic
1 small onion chopped fine
2 Tbs. brown sugar
¾ cup water

Combine ingredients in Crockpot and cook till chicken is done. Remove bay leaves and peppercorns. Shred chicken and serve over rice.

Slow Cooker Asian Glazed Chicken: Courtney Palmer 
adapted from sixsistersstuff.com

3-4 boneless skinless chicken breasts (mine are normally still frozen)
1/2 cup Low sodium soy sauce
1/2 cup balsamic vinegar
1/2 cup chicken broth, or water
4 teaspoons brown sugar
2 tablespoons of minced garlic 
1/2 teaspoon ground ginger
1 tablespoon Sriracha hot sauce (or to taste)
2 tablespoons cornstarch
1 tablespoon water
2 tablespoons green onions, finely chopped
1 teaspoon sesame seeds

Spray slow cooker with non-stick cooking spray. Place chicken in crock pot.
Combine soy sauce, balsamic vinegar, broth (or water) sugar, garlic, ginger, and hot sauce in a bowl and pour over chicken. Cook on low for 6-8 hours OR high for 3-4 hours.
Once done cooking, pull chicken out and place on large plate and shred.
Mix together water and cornstarch.
Transfer the sauce to a small pan on the stove, add cornstarch mixture and bring to boil until thickened.*
Return the chicken and sauce back to the crockpot and mix together. 
Serve over rice, topped with green onions and sesame seeds.

*The original recipe says to add the cornstarch mixture to the crockpot, but it has never thickened the way I like it. I also like a lot of sauce so I use the same sauce measurement for just two large chicken breasts.