SnoWhite

May 1, 2013 by SnoWhite

by contributing writer SnoWhite

Salsa chicken in the slow cooker is an incredibly easy dinner to prepare for your family. Toss in some pineapple and black beans and serve over brown rice.

It’s perfect for Cinco de Mayo and works great during warm months when you don’t want to heat up your house by making dinner.

Salsa Chicken in the Slow Cooker

Ingredients

4-5 chicken breasts
1 (8 ounce) jar of salsa (mild, or spicy)
1 (14 ounce) can of black beans
1 (14 ounce) can of pineapple (rings, chunks or tidbits)

Instructions

Place 4-5 chicken breasts in the bottom of a lightly greased slow cooker.
Pour one jar of salsa over the chicken.
Pour in one can of pineapple (juice included).
Drain and rinse one can of black beans; add to the slow cooker.
Cover and cook on low for 8-9 hours.
Serve warm over rice.

http://thehappyhousewife.com/cooking/salsa-chicken-in-the-slow-cooker/

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Stuffed Bread

April 17, 2013 by SnoWhite

by contributing writer SnoWhite

This bread is a light appetizer that you can feel good about. The bread is 100% white whole wheat, and the center is filled with cream cheese, herbs, spinach and tomatoes. It would pair excellently with a salad but can easily stand alone.

The best part? You can make it from start to finish in less than one hour.

Stuffed Bread

Ingredients

1/2 recipe 100% whole wheat bread dough
3 ounces Neufchatel cream cheese, softened
1 teaspoon dried minced garlic
1 teaspoon dried basil
1 cup fresh or frozen spinach; do not thaw if using frozen
1/2 cup halved cherry tomatoes
2 tablespoons Parmesan cheese

Instructions

Make the dough according to directions. If you make the whole recipe, divide the dough in half. Freeze the remaining dough for later.
Preheat the oven to 425 degrees F.
Roll out the dough into a rectangle, about the size of a half sheet cake.
Whip the softened cream cheese with a spatula until light and fluffy.
Mix in minced garlic and dried basil.
Spread the cream cheese mixture over the dough.
Layer over spinach leaves and halved cherry tomatoes.
Sprinkle Parmesan cheese over the top.
Starting at the long side of the rectangle, roll up the dough into a loaf.
Seal the dough with a little bit of water and pinch the dough ends together.
Place on a cookie sheet.
Bake at 425 for 20 minutes until the bread is lightly browned.
Slice with a sharp bread knife and serve warm.