♥ Hi And welcome to my Blog. My Name is Lisa K Walker, I am an Affiliate with MDC My ID #740152 . I am a Mom to 3 adult special needs boys, and I LOVE to cook. :) I share awesome Recipes, life change products that have helped not only my family but thousands of others around the world. I hope you Enjoy my Blog and find something that can help you too. So it back with a good cup of Joe and enjoy :) . Feel free to share and if you have any questions, I am always here to help you. Wishing you a fantastic day ♥ Hugs xo ~Lisa~
Prepare slow cooker with a plastic disposable liner, if you prefer, or with a little non-stick spray
Rinse chicken and pat dry
Place whole garlic cloves in the cavity of the chicken
In a small bowl mix together minced garlic, chili powder, salt & pepper
With your fingers gently loosen the skin of the chicken
Spread spice mixture on the inside, outside and under the skin of the chicken
Place in the slow cooker
Cook on low for 6-8 hours or until chicken in done
Remove chicken from slow cooker
Pour liquid into a medium saucepan
Bring to a boil and let reduce for 5 minutes
Reduce heat to medium and continue to cook until stock is reduced by ⅓-1/2
Check for seasoning and add as necessary
Let cool completely
Store stock in an airtight container or freeze
1/10th of the chicken is 6 WW+ points. It is best to remove the skin from the chicken before consuming.
1 Can Crushed Pineapples
1 Cup BBQ Sauce (Doesn’t have to be Hawaiin-Style, I’ve used Honey BBQ Sauce several times)
2-4 Boneless Chicken Breasts (Or however many you need for your family)
Directions: 1. Mix together BBQ Sauce and Pineapples together in a bowl.
2. Place chicken in Crock Pot
3. Pour mixture over chicken
4. Cook on low for 5-6 hours.
I often use sugar-free bbq sauce to cut down on the sugar!!
A delicious snack that screams fall with a hint of maple and pumpkin spice in each bite, plus it is all made in a slow cooker!
3 cups Chex (any variety you prefer)
4 cups honey nut cheerios (or another honey cereal you like)
2 cups pretzels (any plain variety you prefer, we used sticks broken up a bit)
2 cups dried cranberries (or cherries)
1 1/2 cups honey roasted peanuts (use any nut combo you prefer)
1 1/2 almonds
1 1/2 – 2 cups graham crackers broke up into pieces about 7-8 crackers (I used plain but cinnamon would be great)
1/2 cup butter
3/4 cup maple syrup
1/2 cup brown sugar
2 tsp pumpkin pie spice
1 tsp salt
dash of chili powder – optional
Spray a large slow cooker with nonstick spray
To the slow cooker add in cereals, pretzels, dried cranberries, nuts & graham crackers
Stir gently trying to not break up the cereal
In a large microwave-safe cup melt butter in microwave
Gently stir in maple syrup, brown sugar, pumpkin pie spice, salt & chili powder (if using) using a silicone spatula or spoon trying to coat everything as much as possible
Cook on high for 2 hours, stirring every 15-20 minutes as possible
Pay close attention towards the end, stirring more often to keep everything from burning
When all the liquid is dissolved and mixture is sticky pour onto a large piece of parchment paper, spreading it out to let cool
Let cool completely and then serve…trust me it is AMAZING!
Each serving is 7 WW+ points
Calories 264 Calories from Fat 123 Total Fat 13.6g Saturated Fat 4.9g Trans Fat 0.0g Cholesterol 15mg Sodium 375mg Potassium 212mg Total Carbohydrates 31.9g Dietary Fiber 2.6g Sugars 17.7g Protein 5.2g
Vitamin A 9% – Vitamin C 11% – Calcium 8% – Iron 20%
Here is another Chili recipe I came up with, its sooo yummy and soo good. Perfect for this time of year. Warms you right up 🙂 Not to hot either its just right 😀
Lisa’s Pumpkin Spicy Chili
2 pound ground beef
1 teaspoon red chili flakes
1 garlic clove crushed
1 small onion diced
1 can kidney beans,
1 can black beans
1 can lentils
2 cans pork & beans
1 can crushed tomatoes
1 can whole tomatoes
2 cups pumpkin puree
2 teaspoons pumpkin pie spice
2 teaspoons chili powder
2 teaspoon ground cumin
salt & pepper to taste
shredded cheese for topping (optional)
Heat a large skillet over medium-high heat with a little oil and add onions, saute for about 2 min or till they are soft and translucent. Add beef and cook till crumbly and no longer pink, Stir in the red pepper flakes, garlic, and continue cooking until the beef has browned .
Add the rest of your ingredients except the cheese, and mix together well. Turn down and let simmer on low for about 2 hours. When ready to serve ladle in bowls and top with a good hand full of shredded cheese. I serve cornbread with my chili perfect dinner for a cold winter day
NOTE: you could also do this in your crock pot as well. Cook your beef as directed above and then add everything in the crock pot and cook on low for about 8 hrs.
An easy to make crockpot dish with creamy buffalo flavor you’ll love!
This is so easy to make and the whole family will love it! This is a hit every time I make it.
Can be made low carb by using lettuce leaves as wraps instead of bread. Either way, these will be a hit in your house!
You can enjoy some of these great recipes in moderation without feeling guilty with this amazing product->Click HERE
5-6mediumchicken breastsboneless skinless
12ozbottle Frank’s RedHot Buffalo Wings Sauce
1ozpacket Hidden Valley Ranch Salad Mix
Lightly spray crock pot with non-stick cooking spray or rub down with butter.
Pour some of the Franks sauce to slightly cover bottom of crock pot.
Place chicken breasts in a single layer. Sprinkle chicken breast evenly with ranch dressing, flipping chicken and coating both sides. Then pour the rest of the Frank’s RedHot Buffalo Wing Sauce over chicken.
Put the cream cheese on top. Cook on high for 4 to 5 hours or on low for 6 to 8 hours – cooking times vary, be sure to adjust your cooking time for your crock pot so you do not over cook.
When ready, shred chicken right in the crock pot with the sauce using two forks. Serve on fresh baked sandwich rolls topped with your favorite toppings – blue cheese crumbles, cheddar cheese, blue cheese dressing, ranch dressing, lettuce, celery.
4 -5 baking apples (I was able to fit 7 smaller apples in mine)
1 tablespoon lemon juice
1⁄3 cup raisins (optional)
3⁄4 cup brown sugar
1⁄2 teaspoon cinnamon
1⁄4 cup butter, softened
Scoop out the center of each apple and leave cavity about 1/2 in from the bottom. (I sliced the top half of mine off and used a small spoon to remove the core and seeds.
Peel top of apples down about 1 in and brush lemon juice on top. In a bowl, combine raisins, brown sugar, cinnamon, and butter. Spoon mixture into apples. Pour 1/2 c water in sprayed crockpot and arrange apples inside.
Cover and cook on low 1-3 hrs or until tender.
Serve warm or room temperature with vanilla ice cream and caramel ice cream topping.