Yeap Still Here

If you need an update, you can go here and get the latest scoop.  LIFE HAPPENS!!!!!!
So I thought I would come here and share something new that has become a huge hit in our house. 
BUTTERMILK CHICKEN!!!!!!  It's so easy and SO VERY GOOD!!!!!!
So here we go....

Buttermilk Chicken
(Takes 24 hours)
1 Whole Chicken
1 Quart of Buttermilk
Salt
Pepper
Herbes de Provence
Olive Oil

Clean chicken as you normally would.  Place whole chicken in large bowl.  Pour entire quart of buttermilk over the chicken.  Do not worry if it doesn't cover completely.  Cover with plastic wrap and place in refrigerator.  This is best if it stays in the buttermilk for at least 24 hours.  Turn chicken over in buttermilk if it is not covered half way through the marinating time.  Prior to cooking the chicken, rinse well. Preheat oven to 425 degrees.  Pat dry with paper towels.  Place in roasting pan.  Drizzle small amount of olive oil over the chicken. Make sure to get the legs and wings.  Salt and pepper very generously. At least 2 palm fulls of  Herbes de Provence all over the chicken.  There should be a very generous coating of the herbs, salt and pepper.  Lightly cover with tinfoil and bake for approx. 45 minutes.  Uncover and cook for another 40 minutes.  Skin will be crunchy and delicious and the meat is tender and VERY juicy!!!!!!! 

Hope you enjoy it!!!!!!!
Pam

CHICKEN AGAIN!!!!!!!

So a friend of mine posted on Facebook the other night about having chicken and what in the world to do with it.  This was GREAT!!!!  LOVED IT!!!!!!  LOTS of comments with ideas on what to do with it. 
Thought I would share them here!!!!!

**Put in crockpot; sprinkle with package of taco mix; cover with jar of salsa - cook all day. When ready to serve, remove chicken, add a little sour cream to the sauce to thicken, and serve all over rice - DELICIOUS..... and easy!

**Leave them in the crock pot for the day. Then take out, shred, add bbq sauce and make bbq sandwiches for dinner. Easy enough for me so I know it will be easy for you

**put in crock pot with mexican corn, taco seasoning, black beans (corn and beans undrained) can of rotelle and cook on high for 4 hours (don't lift lid) .. when done kinda shred chicken and eat with tacos/totillas/etc.

**Its not low cal., but my kid love what we call Chicken n goop. Put chicken breasts in pan, spread with cream of chicken soup, put a layer of shredded mozz. cheese over that, crushed croutons and about 1/2 stick of margarine melted over the top. 375 for 1 hour. Might be more of a fall dish when you want to turn on the oven ;)

 **We do chicken and rice (rice a roni with chopped chicken and cream of chicken soup topped with dried basil), yum.

What is your favorite chicken dish????

Peanut Butter Pie

My most favorite food next to chocolate it peanut butter.  LOVE SOME PEANUT BUTTER!!!!!!
I have a friend who has started a blog and she shared it and I actually made 2 of them.  OH MY GOODNESS!!!!!!  Here is her blog that you can find here.  Thank you Sarah!!!!!!!

Peanut Butter Pie (http://www.cooks.com/) I LOVE this peanut butter pie recipe and will make it for the holiday weekend!

Recipe
1 graham cracker pie crust
8 oz. pkg. cream cheese
1/2 cup peanut butter
1 cup powdered sugar
1/2 cup milk
1 container Cool Whip

Cream peanut butter with cream cheese. Mix in powdered sugar and milk. Fold in Cool Whip and pour into graham cracker pie crust.
*I put half of the container of Cool Whip in the pie then the other half on top of the pie. I also buy graham crackers and crumbled up 2-3 bars to put on the top of the pie. I also use all fat-free products to make it healthier!

Stuffed Peppers

Stuffed Peppers from Kraft Food and Family
2 cups frozen BOCA Ground Crumbles
1 pkg. (10 oz.) frozen corn
1-1/2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1-1/2 cups cooked instant brown rice
1 cup KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses, divided
1 each large red, yellow and green pepper, cut lengthwise in half, seeds removed
1/2 cup water

HEAT oven to 400ºF.

COOK crumbles, corn and salsa in large nonstick skillet on medium 5 min. or until heated through, stirring frequently. Remove from heat. Stir in rice and 1/2 cup cheese; spoon into pepper halves.
PLACE in 13x9-inch baking dish. Pour water into bottom of dish; cover.
BAKE 30 min.; sprinkle with remaining cheese. Bake, uncovered, 10 min. or until cheese is melted.

ENJOY!!!!!!

Healthy Carrot and Raisin Salad

Healthy Carrot Raisin Salad:


8 oz. shredded carrots
1/2 cup raisins
1/2 cup pineapple tidbits (in juice)
1 carton greek yogurt with honey ( or plain and add honey)
 a big sprinkle of cinnamon stirred into it.

Mix well and let chill in fridge overnight or several hours. Can be served on a bed of lettuce or alone.

Of course my none other than Tami!!!!!!!!  Thank you for sharring!!!!!!

Doula Mama Pam

Chicken and Noodle Soup

This is something that we are having for dinner tonight.  I am VERY excited about it.  It came out of trying to figure out what to do with all of the chicken I got the other day at the grocery store.  They had buy one get 2 FREE!!!!!  Love it when they do that!!!!!!!  This is what I came up with.  Love to hear your thoughts.

Chicken and Noodle Soup

1 package of 3 Chicken Breast-(you can use less if you like)
2 Tablespoons of Herbs de Provence
3 cloves of garlic peeled and smashed
1 package of egg noodles
1 can of carrots
1 small pack of frozen peas
**you can use whatever vegetables that you like**

Place chicken in a VERY LARGE pot.  fill approx. 1/2 full of water.  Place chicken, herbs, and garlic in the water with salt and pepper to your liking.  Turn on low heat and cover.  Cook for approx 1 to 1 1/2 hours.  Once chicken is "fall-apart-done", remove chicken and shred with a fork.  While shredding, place all the vegetables that you would like to the water.  Bring heat up to medium and cook vegetables in the broth.  Remove the garlic cloves and replace the shredded chicken in the pot.  Add water if you like more broth.  Bring to a boil and add 1 package of wide egg noodles.  Cook until tender and serve.  Warms you from the inside out!!!!!!!!!  Perfect for a snow day!!!!

Hope you enjoy!!!!!!
Doula Mama Pam

Tami's Salad Dressing!!!!! YUMMY!!!!

Tami's Salad Dressing

1/4 cup maple syrup

1/4 cup lite mayonnaise

2 tablespoons splenda

3 tablespoons white vinegar

Mix all of these together and then whisk in:

1/2 cup lite oil

I like to let it get cold before I use it, but that is personal preference

Thanks Tami!!!!!!

New Year comes New Thoughts/Resolutions

OK, well, it is January 2nd already and I can't believe it.  How long will it take me to write 2011 on everything? 
I mentioned that I had a new challenge for this year.  Well, I was not kidding. 
A new challenge in-deed.  Actually if I get right down to it, it is not that "New" because I have done it before and have chosen to go back and do it again.  I felt better.  My body felt better. 
Going Vegetarian!!!!  Now, I will not be 100% Vegetarian.  I am NOT going VEGAN!!!!  That is a whole different ballgame that I can't play.  Although, at Whole Foods, I will buy Vegan products.  Anyway, let me explain.
I will eat approx. 95% all vegetarian.
I will eat eggs.
I will probably eat a meat of some kind about once a week.
I am a peanut butter fanatic.
I love black beans, pintos, and any other that you can think of.
If I were to be invited to someones house, I would for sure eat what has been prepared.  I AM NOT THAT STRICT!!!!!!!  This is something I have been praying and thinking a lot about. I have just really been convicted about it. 
For the recipes on here, there maybe a bit of a change but not a lot.  There are so many substitutions available that I can swap and no one would ever know the difference. 

What about you?
Are you changing anything in your food/diet for the new year? 
What about just eating better and healthier?
Have you ever thought about "Juicing"?
Would love to hear your thoughts and ideas?

Please chime in and of course as always......if you have something you would like to share or post, please let me know!!!!!!!!!
In the Kitchen,
Doula Mama Pam