Heavenly Homemakers

Encouraging women in homemaking, healthy eating and parenting

Creamy Crock Pot Chicken and Rice

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Hey, check it out! This is a chicken recipe AND a crock pot recipe! It’s as if the best of both worlds just came together for a lovely party, don’t you think? I mean, there is not much more exciting than combining the Week of the Chicken with a Crock Pot Recipes post, I’m pretty sure. (This makes it clearly obvious that I don’t get out much.)

And guess what else? Many of you have asked that I try to experiment and come up with some healthy alternatives to boxes of Rice-a-Roni – and I think this recipe might just meet that need for some of you. When it was all said and done, I thought this dish kind of looked and tasted rice-a-roni-ish. Try it and see what you think.

If you haven’t tried making my homemade Onion Soup Mix, I recommend throwing it together to use for this recipe. Store bought onion soup mixes typically have not-so-good for you ingredients in them that I avoid. The homemade mix is super easy and very inexpensive.

Creamy Crock Pot Chicken and RiceYum

2 cups brown rice (uncooked)
Sea salt
3 cups water or chicken broth
1 cup heavy cream
1-2 pounds boneless, skinless chicken breast
2 Tablespoons Onion Soup Mix

Place rice in the bottom of a crock pot, and sprinkle it generously with salt. Pour water or broth and cream over the rice. Cut chicken breasts into serving sized portions and place on top of the rice and liquid. Sprinkle Onion Soup Mix over the top.

Cook on a low setting for 4-5 hours. Serves 6-8.

Creamy Crock Pot Chicken and Rice

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Whole Wheat Chocolate Crinkle Cookies

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Typically, I am a regular ol’ chocolate chip cookie girl. I began making chocolate chip cookies when I was about eight years old, and made them almost daily in the summer when we had hired hands helping us on the farm. I can make chocolate chip cookies in my sleep. I don’t have to even think about the ingredients or the measurements while I make chocolate chips cookies. And shucks, if I do say so myself, my chocolate chips cookies taste pretty good.

Lately though, my boys have been asking for something a little different. What!? They don’t want the same chocolate chip cookie over and over and over? C’mon. Change is hard for me. And if I really care to admit it – thinking is often hard for me as well. I’d rather make something that is a no-brainer, thank you very much. Don’t they understand?

Okay, fine. A change of pace in the cookie department every now and then is nice. Which is why I played with a chocolate cookie recipe to make it healthier. We all loved the way it turned out. And if you throw some homemade white chocolate chips in these, you’ve got a fantastic “healthy-ish” cookie.

By the way, if you don’t feel like taking the time to make homemade white chocolate chips, I completely understand. Just know that regular store bought white chips typically have hydrogenated oils and corn syrup in them, which I recommend avoiding if at all possible. I did find some healthier white chips at Whole Foods a few months ago that were “clean”, and I noticed that VitaCost and Amazon had some too – so hey, all is not lost!

Whole Wheat Chocolate Crinkle CookiesYum

3 eggs
1/3 cup unsweetened cocoa powder
1 1/2 cups sucanat (or brown sugar)
1/2 cup  melted coconut oil (butter would also work)
1 teaspoon baking powder
1 teaspoon vanilla extract
2 cups whole wheat flour (I use freshly ground flour from hard white wheat.)
1 cup white chocolate chips (optional)

Whip together eggs, cocoa, and sucanat. Stir in melted coconut oil, baking powder, and vanilla. Mix in flour until a nice dough has formed. Fold in white chocolate chips. Spoon teaspoon sized balls of dough on to a cookie sheet, about 2 inches apart. Bake in a 350° for 8-10 minutes. Allow the cookies to sit on the cookie sheet for about five minutes before removing. Makes about 24 cookies.

The dough just looked too yummy, so I had to take a picture. Kind of makes you want to reach into the computer with a spoon, doesn’t it?

These cookies are soft, sweet, and slightly coconutty if you use virgin coconut oil. (Use expeller pressed coconut oil of you don’t prefer a coconut flavor.)

What’s your favorite kind of cookie? Do you ever get into a cookie rut?

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Flaky Cream Cheese Pastry – The Healthy Way

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Back in my former life – the one in which I innocently and cheerfully ate Chillsbury* dough from a can – I loved making a cream cheese pastry dish that always got rave reviews. It was simple. You spread a can of Whillsbury* crescent dough on the bottom of a pan, throw in some cream cheese filling, top it with another round of Gnillsbury* crescent dough, bake it, and eat. I loved that stuff, as did everyone else who ate it with me.

Gone are my days of eating biscuits or crescents from a can. Oh, and can I just pause to say this:  I do not miss that vulnerable and insecure feeling that always came from never knowing when the can would pop open and dough would ooze out. Maybe it is just me, but waiting for the biscuit can pop always put me slightly on edge. Yeah, it was probably just me. I have can-popping-biscuit-bursting-forth issues, I think.

Anyway, I had forgotten all about this delicious dish, which is crazy, because hello? It does have cream cheese in it. It occurred to me recently that the perfect replacement for Billsbury* crescent dough would surely be my go-to whole wheat yogurt dough. Why I hadn’t thought of using it to figure out a new Cream Cheese Pastry dish, I have no idea. But I finally thought of it, tried it, and here it is. My family devoured it for breakfast this morning, which means that next time, I have to double it for sure!

*name changed to protect the innocent guilty

cream_cheese_pastry

Flaky Cream Cheese PastryYum

Dough:

1 3/4 cups whole wheat flour
1/2 teaspoon sea salt
1/2 cup melted butter
1/2 cup plain yogurt

Filling:

1 – 8 ounce package of cream cheese, softened
1 egg
1/2 cup real maple syrup (sugar, sucanat, or honey would work too)
1 teaspoon vanilla extract
1-2 Tablespoons lemon juice (optional)

Mix together all four dough ingredients and knead lightly to form a nice ball. Divide in half. Press one half of the dough into an 8×8 inch baking dish.

Whip together the cream cheese filling ingredients. Pour filling over the bottom crust.

Roll the second half of the dough into a square and place it on top of the cream cheese filling.

Bake in a 350° oven for 30-40  minutes, or until crust is golden brown.

Allow pastry to cool slightly before slicing and serving.


Tell me – am I the only one here with can-popping-biscuit-bursting-forth issues? I’ll admit it right now, it makes me jumpy just thinking about it. ;)

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Baked Three Cheese Chicken Pasta – a Make Ahead Meal

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This might be the best chicken pasta dish you’ll ever eat.

The chicken was on its last leg.

Well actually, the chicken no longer had legs, as it had already fulfilled its glorious life purpose and had been cooked and made into a rich broth and good healthy meat for my family.

Regardless, legless though he was, the last little bit of cooked chicken in my fridge was indeed on its last leg. It needed to be eaten. It could no longer be left alone…neglected, unused, and unwanted.

(It would appear that, apparently, I felt the need to create some chicken drama when all I really needed to say was:  “I had leftover chicken- so I used it.” I can’t just be normal. What fun would that be?)

So the chicken – it was begging to be used. I needed a quick lunch for the family. But I needed to make the meal in the morning and have the capability to reheat it quickly at lunch time. Therefore, I decided to play with my Three Cheese Garlic Chicken Pasta recipe and make it into a “Make Ahead Meal“. The chicken and I are happy to report that my idea worked, and the meal was delicious.

Actually, the chicken has nothing at all to report because not only is he not on his last leg anymore, he is officially gone.

Why? Why do I say these things? I’m going to just give you the recipe already before I say anything else ridiculous about the chicken.

Baked Three Cheese Chicken PastaYum

Baked Three Cheese Chicken Pasta - a Make Ahead Meal
 
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Author:
Serves: 6-8
Ingredients
  • 2 cups cooked chicken, cut into bite sized pieces
  • 2½ cups whole wheat pasta
  • 3 cups whole milk
  • ½ teaspoon garlic powder (add more if you like)
  • ½ teaspoon sea salt
  • ¼ cup grated parmesan cheese
  • 4 ounces softened cream cheese
  • 1-2 cups shredded cheddar cheese
Instructions
  1. In a large cooking pot, combine cooked chicken, uncooked pasta, milk, garlic powder, and sea salt.
  2. Cook and stir over medium-high heat until pasta is tender and the starch from the pasta has thickened the milk, creating a creamy sauce.
  3. Remove cooking pot from the heat.
  4. Stir in parmesan cheese and cream cheese until it is mixed throughout.
  5. Pour pasta mixture into a casserole dish. (A 9x13 inch pan works well, or any variety similar in size.)
  6. Sprinkle shredded cheese on top and bake in a 350° oven for about 15 minutes or until cheese is melted.

If you make this ahead of time, you may need to adjust the baking time so that the casserole will be heated through and through. Also, you can freeze this dish! Simply thaw and bake in a 350° oven for 30-40 minutes.

Baked Three Cheese Chicken Pasta

All this talk about chickens and legs kind of has me hungry for fried chicken legs, which pretty much makes no sense – unless you are in my brain and then it does make sense. Oh people. Be glad you are not in my brain. It is not pretty.

So tell me, what do you do when your chicken is on its last leg? (Yes, I think I am actually talking about leftovers here.)

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Easy Homemade Granola

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I didn’t really plan it this way, but what better way to follow up a post about not soaking grains than by giving you a recipe which includes unsoaked grains. Do with this what you wish. :)

This recipe works great as a snack or for a quick breakfast, especially if you’ve made it ahead of time. We like to put it in a bowl and add dried fruit and milk or cream. A friend of mine even adds applesauce to this granola for a sort of “apple crisp” taste. Her kids love it that way!

Easy Homemade GranolaYum

4 cups rolled oats
1 cup shredded, unsweetened coconut
1 cup slivered almonds
1 cup sunflower nuts
1/2 cup sesame seeds
3/4 cup honey
1 cup coconut oil

In a small sauce pan, melt together coconut oil and honey. Stir all remaining ingredients together in a large bowl. Drizzle on the honey/coconut oil mixture and stir well. Pour mixture onto a large, parchment paper lined baking sheet. Bake at 300° for 35 minutes, stirring after the first 20 minutes. Store granola in an air tight container.

granola_2

Are you granola eaters at your house?

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Homemade Chocolate Caramel Creamer

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Disclaimer:  No one actually passed out while the following event took place.

Chocolate Caramel Coffee Creamer

Yum

I absolutely do not like coffee. Can’t stand the stuff. Never have liked it, no matter how I’ve tried to doctor it up. However, as I’ve mentioned before, I’ve always loved the way it smells, which is why, when a friend was over one morning earlier this week, I was excited to brew her some coffee. She actually likes how it tastes – and making some for her gave me an excuse to smell it. I know. I’m weird.

This is why I can hardly believe I’m about to say the following words:  I drank a cup of coffee on Tuesday. And I liked it.

Yes, my husband passed out when he heard the news. As did my children. Thankfully, they have all recovered nicely from the shock. I’m not sure I’m over it though. Seriously. I can’t believe I drank a cup of coffee and liked it.

Here’s how it all went down:  When I asked my friend what she would like for her coffee, she told me that she would usually add a shot of “Chocolate Caramel Creamer”. Since she and I are good at talking smack to each other, I said something very gentle and kind like, “Oh gag, are you serious? Do you know what’s in that stuff?”

(Partially hydrogenated oils, plus a bunch of weird stuff I can’t pronounce – in case you were wondering.)

Well, it just so happened that we had hosted a birthday party for Elias last week. And it just so happened that we had offered an ice cream sundae bar during the party. And it just so happened that I had leftover homemade hot fudge sauce, leftover homemade caramel sauce, and fresh cream in my fridge.

So I said to my friend, “You want REAL chocolate caramel creamer in your coffee? I’ll give you chocolate caramel creamer.” And so, I heated some hot fudge and hot caramel on my stove, drizzled them into her coffee, then poured in some fresh cream.

She took one drink and passed out from the deliciousness. Not really. But she loved it and said something like, “You have got to try this!” To which I reminded her, “Um no. I don’t like coffee”.

(It’s just like you’re a fly on my wall, huh? You’ve gotta love a play-by-play of my first coffee drinking experience.)

I finally gave in to the peer pressure, because shucks, it did smell really good, and I took a tiny, little sip. That was when it was my turn to pass out. Wow, it tasted good. I couldn’t believe it, so I took one more small sip just to see if I had completely lost my mind. I think the question of me losing my mind is definitely up for debate, but yeah – that stuff was good. I therefore made myself my very own cup of coffee with hot fudge, hot caramel, and cream. I sat down at the table with my friend, and together, we drank coffee.

Well now, I can’t say I’ve ever been able to write that sentence before.

The reason I share this with you is not ultimately because I have discovered a super healthy new recipe. I can’t say that this beverage is a must-have because of its stellar nutritional content. However, many of you have asked for an alternative to non-dairy creamers, which are really full of some not-so-good-for-you ingredients. If in fact you are looking for a better option for your coffee, I believe this might be just the thing you’re looking for.

Ingredients:  One cup of hot coffee that smells really good, one teaspoon hot fudge sauce, one teaspoon hot caramel sauce, and a few teaspoons of cream.

Make it. Smell it. Try it. And then, we will all pass out together.

Are you a coffee drinker? Have you found any great alternatives to purchased creamers you’d like to share?

UPDATE:  I love coffee now. Who knew?

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Healthy Crock Pot Recipes: Hamburger Sauerkraut Dip

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Yum

All I have to say about this recipe is:  Don’t knock it ’til you’ve tried it.

I completely understand if you read the name of this recipe and your initial reaction was to make a face of disgust. I’m with ya. I don’t like sauerkraut. I don’t like the way it smells. I don’t like the way it tastes. I don’t even like the way it looks.

But I promise you, this dip tastes so good that you really might just pass out from the delicious flavor. It doesn’t taste like sauerkraut at all – but instead is a wonderful mix of flavor that is completely addicting. The first time I tried it, I stuffed myself so full, I could barely walk out of the kitchen. It was not cute.

I got the recipe from my friend Jen, who, for the record, does not like to cook. That may tell you something about how easy this dip is to put together. We prepped all the ingredients together one evening, then I threw everything into my crock pot the next morning for us to chow on that night. And did I mention that I stuffed myself? Seriously, whether you like sauerkraut or not, you must try this dip.

Hamburger Sauerkraut Dip

1 pound ground beef
4 tomatoes, chopped
2-3 green peppers, chopped
27 ounce can of sauerkraut, drained
12 ounces sour cream

Brown ground beef until thoroughly cooked. Stir browned meat, chopped tomatoes and peppers, sauerkraut, and sour cream into a crock pot. Cook on low for 5-8 hours. Stir occasionally. Sneak bites often. Try not to eat the entire pot. Good luck.

Hamburger Sauerkraut Dip

I’m very happy to point out the fact that I have posted all kinds of different cheese dip recipes on this site, so you must surely be very impressed that I have climbed out of my cheese dip lovin’ box to post a dip that is significantly different and exciting. See, here they are:  Healthier Cheese Dip; Super Simple Chip Dip; Cream Cheese Salsa Dip; Hamburger Cream Cheese Dip. And here I am posting a dip recipe that does not include cheese – but sauerkraut. How about that?

So, are you a sauerkraut fan, or do you tend to avoid it? Any chance that if you aren’t a fan, I could convince you to try this dip anyway? I promise you won’t regret it. :)

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Homemade Sausage Gravy

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Biscuits and Gravy

Have I ever told you about the time I made a cream gravy for a special boyfriend many years ago? We had reached our six month dating anniversary, and so, to celebrate, I was making him a dinner of hamburger steak, mashed potatoes, gravy, and I can’t remember what else.

Everything was coming along pretty well. I called my mom five or twenty times while I was preparing the food, mostly so that she could walk me through the gravy making process. I thought I had it all figured out and soon, it was time for us to enjoy our meal together.

But the gravy. Somehow between hanging up the phone with mom, calling my boyfriend in for the meal, and serving the food – the gravy (if, in fact, we can call it gravy) had turned into a thick, heavy paste like substance. How could this have happened?

Never fear. My boyfriend was very kind. He simply got a butter knife and spread chunks of gravy onto his meat and potatoes. Then he proceeded to eat heartily, and even complimented me on the great flavor of the food.

Yeah, he was a nice one all right. I shouldn’t have let that one get away. Oh wait. I didn’t. A few months after I made him choke on gravy, that nice boy asked me to marry him. I guess he figured that if he could survive my gravy, we could get through anything – thick and thin. (Ha, get it? Thick and thin? The gravy was thick. Get it? Okay, it wasn’t that funny.)

I have since then perfected my gravy making skills, much to the delight of my boyfriend husband, and all of our darling offspring. Here is my sausage gravy recipe and a picture tutorial that will hopefully spare you all from making the same pasty mess that was once my “gravy”.

Homemade Sausage GravyYum

1 pound turkey sausage (I like using this homemade recipe.)
1 Tablespoon plus 3 Tablespoons butter
3 Tablespoons flour (I use freshly ground white whole wheat)
2 1/2 cups milk
Sea salt and pepper to taste

Begin by browning the sausage with one tablespoon of butter in a large skillet until it is cooked thoroughly.

Add the remaining 3 tablespoons of butter, stirring it around until is has melted.

Sprinkle in the flour. Stir it around with the meat and butter until it is absorbed.

You should now have kind of a thick, meat mixture in your skillet. Turn the heat on your burner up to “high”.

Pour in the milk, and stir constantly. I find that I must leave the burner turned to “high” in order for the gravy to thicken.

Continue to stir over high heat until gravy becomes thick and bubbly. Remove the gravy from the heat, add salt and pepper to taste, and serve.

Trouble shooting your gravy:  If your gravy turns out too thick, simply add more milk, small amounts at a time, continuing to stir, until gravy is the desired consistency.

If your gravy fails to thicken, mix a “paste” of 2 Tablespoons flour with 3 Tablespoons of water. Stir the mixture into your gravy, little bits at a time until the gravy thickens to desired consistency. Do NOT sprinkle flour directly into the gravy. That’s how lumpy gravy is made. :)

We love this gravy served over these Whole Wheat Biscuits.

Have any fun stories about boyfriends or gravy you’d like to share? :)

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Quick Eggnog Muffins

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If you have eggnog on hand (especially if you made this Homemade Eggnog Recipe), you’ll find that these muffins can be thrown together very quickly. They taste just like Christmas if you ask me!

Quick Eggnog MuffinsYum

2 1/4 cups whole grain flour
3/4 cup raw sugar
2 teaspoons baking powder
1/2 teaspoon sea salt
1/4 teaspoon ground nutmeg
1/2 cup melted butter
2 eggs
1 cup eggnog
2 teaspoons rum extract (optional)
1 teaspoon vanilla extract

Stir together flour, sugar, baking powder, salt, and nutmeg. Add melted butter, eggs, eggnog, and extracts. Stir until well combined. Scoop batter into 16 paper lined muffin cups. Bake in a 400° for 15-22 minutes or until muffins are golden brown.

Makes approximately 16 muffins.

eggnog_muffins_2

The rum extract in this recipe is optional, but it sure does add some great flavor! These are a perfect addition to your Christmas brunch. And did I mention they are easy to make? :)

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Sweet Pepper Fritata

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I can’t decide which I like best about this dish:  looking at it…or eating it. I love that the red and green peppers make this fritata look festive for Christmas. This is very easy to make and can be put together ahead of time and baked just before serving. If you want to add a little extra protein, throw in some leftover cooked chicken or sausage.

Sweet Pepper FritataYum

1 small onion, chopped
3/4 cup chopped green pepper
3/4 cup chopped red pepper
2 Tablespoons butter
5 eggs, lightly beaten
1/2 cup chopped sun dried tomatoes
1 1/2 cups shredded cheddar cheese
1 teaspoon Worcestershire sauce
1/2 teaspoon sea salt
1/4 teaspoon black pepper

Saute onion and peppers in the butter for 5-7 minutes or until veggies are tender and your family comes running into the kitchen to see what smells so good. Meanwhile, combine remaining ingredients in a bowl. Stir sauteed vegetables into egg mixture. Pour into an ungreased pie dish. Bake in a 350° oven for 25-30 minutes or until a knife inserted in the middle of the fritata comes out clean. Serves 6-8.

Sweet Pepper Fritata

Which would you rather do – look at this, or eat it? Or maybe you could just really enjoy looking at it while you eat it. ;)

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