Honey BBQ Kielbasa

Today I made Honey BBQ Kielbasa in the slow cooker.  It was soooooooooo good! Spray the bottom of the slow cooker with non-stick cooking spray.  Cut the kielbasa in 1/2" slices and put them in the slow cooker.  Add about 2-3tbsp. honey and 1/4 c BBQ sauce.  Add a bit of water, so it doesn't burn on the bottom of the slow cooker.  Cover.  Cook on LOW for 8 HOURS.  Enjoy!


*Hugs + Happy Tums*

Italian chicken and bell peppers!

Tonight, I felt like getting in touch with my roots.  I made Chicken with Green Bell peppers in the slow cooker.  When it was almost done, I cooked some Penne pasta separately, then added it to the chicken and bell peppers.

Ingredients:
4-6 boneless/skinless chicken breasts, cut into 1" cubes
2-3 bell peppers (I used green)
3-4 garlic cloves, minced
1 tsp. cumin
1/2-1 c. Italian dressing
1/4-1/2 c. vegetable or chicken broth
Salt and pepper to taste
Parsley
Parmesan Cheese

Directions:
Spray slow cooker with non-stick spray.  Cut chicken breasts into 1" cubes (bite size), place in slow cooker.  Cut bell peppers into strips, then into 1" pieces.  Place peppers in slow cooker.  Pour remaining ingredients over top of chicken and peppers.  Add spices.  Cover.  Cook on LOW for 5 HOURS.  When done.  Add pasta to slow cooker.  Then add parsley and parmesan cheese.  Enjoy!

*Hugs + Happy Tums*

Gobbledy good turkey and peppers!

I had ground turkey and green bell peppers, so I decided to make a ground turkey and bell pepper concoction in the skillet.  For a side (or a carb),  I made cream cheese mashed potatoes, with red potatoes (SKIN ON...because that's where all the nutrients are). Nutrients are good for you :)

Skillet Ingredients:
1/2 lb. ground turkey
1-2 bell peppers (any color...I used green)
3 cloves garlic, minced
1-2 tsp. cumin
1-2 tsp. ground cloves
Salt ( I used sea salt) and black pepper...to taste!

Directions:
Preheat skillet to 250-300 degrees.  Coat skillet with non-stick spray or EVOO.  Put garlic in, then put the ground turkey in skillet, breaking it apart a bit, so it cooks thoroughly.  Add the bell peppers.  Then add the spices.  Cook for about 15 mins. or so, until the meat is done and the peppers are just a little tender, but crispy.  Enjoy!

Cream cheese smashed potatoes:
4-8 oz. cream cheese
4-6 red potatoes
Black pepper to taste
1-2 tsp. butter (optional)

Directions:
Cut the potatoes in half.  Place potatoes in a saucepan and cover them with water.  Add a little salt.  Let  the potatoes come to a boil.  They will be done, when you can easily slip a fork in and out of them.  Drain.  Put them back in the saucepan.  Add remaining ingredients and smash those potatoes.  Enjoy!

*Hugs + Happy Tums*

Royal Rumble Kielbasa!

Tonight, my hubby and I are going over to our friend Ken's house for the WWE Royal Rumble party.  For those of you who are not familiar, WWE is affiliated with Mr. Vincent McMahon and his World Wrestling Entertainment company.

I made my famous kielbasa with red raspberry preserves in red wine.  I put all the kielbasa in my Presto Electric Skillet, and added minced garlic, parsley, cumin, black pepper, and red wine to it.  Allowed it to cook for a bit, then added the red raspberry preserves and let it thicken and make a nice sauce. Enjoy!

*Hugs + Happy Tums*

Ham steak a la maple mustard!

I finally found the Ham steaks, which were hiding from me in our freezer...lol.  Anyway, I found them and basted them in a mixture of spicy brown mustard, maple syrup, and lemon juice.  After I basted both sides, I put them on my little George Foreman grill and..viola...a yummy dinner :) Enjoy!

*Hugs + Happy Tums*

Scrambled Eggs!

Today Ted ended up going into work late, due to the in-climate weather, so I made us a nice breakfast.  It consisted of scrambled eggs and hash browns (not homemade...just heated up in the oven).  I put cumin, black pepper, garlic powder, cinnamon, vanilla extract, milk, and shredded cheddar cheese in the eggs.  Enjoy!

*Hugs + Happy Tums*

Peanut Butter Nutella Chicken!

This week, Slow Cooker Tuesday was moved to Slow Cooker Thursday.  What I had done this week, was inspired by my friend, Maryann.  During our visit yesterday, she had mentioned that she wanted to try making chicken with Peanut Butter and Nutella (for those of you who are not ingredient inclined, Nutella is a Hazelnut spread made from Hazelnuts, Cocoa, and Skim Milk).  I thought to myself, this sounds AWESOME.  So, I tried it, stepping outside the box, and adding some of my own ingredients to the mix as well.  Here is what I came up with...

Ingredients:
Chicken Breasts (I used about 6)
Pomegranate juice w/Nectarine (I used about 1/4c)
Chunky Peanut Butter (I used about 3tbsp)
Nutella (I used about 2-3tbsp)
BBQ Sauce (I used about 1tbsp)
Apple Sauce (I used about 4-6oz)
Black Pepper (to your liking)
Minced Garlic (to your liking.  I used about 4 cloves)
Maple Syrup (I used about 2tsp)

Directions:
Cut chicken breasts into 1/2"-1" pieces.  Place chicken in slow cooker.  Heat PB and Nutella in microwave, so it is mixable.  Stir, and add the rest of the ingredients.  Pour mixture over the chicken and stir.  Cook on LOW for 6 HOURS.  Enjoy!

**Serve over rice or pasta with your favorite vegetable.  I used think spaghetti and steamed sugar snap peas. **

*hugs + happy tums*