Balsamic Honey Chicken – 3 Easy Recipes + Slow Cooker #Giveaway

Posted on October 1, 2014 by Jennifer FIsher

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This post is sponsored by Hamilton Beach. However, all opinions, suggestions, recipes and content are my own.

Now that we’re well into the back-to-school routine, it’s time to kick back and enjoy the blessings of fall – however these are busy blessings that require chauffeuring, chaperoning and cheering from the stands. So, how am I supposed to provide a hot home cooked meal and gather the family round the table with everyone coming and going and looking at me for a ride? And, when I’m rewarded with a couple rare hours to take a break from mom mode, I’m often finishing up a work project or squeezing in a run — typically cooking dinner is not at the top of my priority list, even as a food blogger!

You parents with equally over-the-top schedules already know the two lifesaving words I’m going to say – SLOW COOKER! It was only just a few years ago that I fell in love with slow cooking, my prior history with the method was only that of an innocent child dutifully eating her dinner – I have some not-so-fond memories of old-school slow cooker meals. Mom, I know you’re reading this and it wasn’t you, I think mushy carrots and fatty meats were just culinary trends of the 70s.

These days, there are many creative and healthy recipes that can be made in a slow cooker. One of my favorite recent creations is a side dish recipe for Slow Cooker Caesar Artichokes. Side dishes, desserts, beverages – all these things can be made in a slow cooker. But, probably the most convenient slow cooker recipe is to make a big batch of beef, chicken or pork that can be rationed out over the week or frozen for later in the month. Since I’m a big fan of doing some global variation of chuck roast in the slow cooker (insane flavor and fall-apart fork tender), I thought I’d branch out and do some chicken breast — enough to last me through a few recipes for my family of 5!

Needless to say, I was pretty excited that Hamilton Beach sent me the Set ‘n Forget® 6 Qt. Programmable Slow Cooker With Spoon/Lid – the stainless-steel beauty is a real workhorse in the kitchen that will cook up ever your biggest batches in hands-free, stress-free style. It’s really helpful that this particular model has three modes — program, probe and manual. The “program mode” is super convenient for those SUPER busy days – just set the cook time and then when it’s up, the slower cooker automatically shifts over to warm. To avoid overcooking, I really appreciate the “probe mode” – here you stick a metal probe into the thickest part of a roast or other hunk of meat and, once the internal temperature you’ve indicated has been reached, it switches to warm.

Do you like to bring hot meals to holiday parties or pot luck gatherings? Another useful feature of this slow cooker is that it has travel-friendly clips that lock down the lid so you don’t end up with a big batch of chili all over your car. Want to get in on the fall slower cooker craze? I have a great chicken recipe below that can be used in three meal variations and I’m also hosting a giveaway for the Set ‘n Forget® 6 Qt. Programmable Slow Cooker with Spoon/Lid (bottom of post).

You get the idea — shred it up and use it in a zillion quick dinner recipes!

Slow Cooker Balsamic Honey Chicken Recipe

5 pounds boneless, skinless chicken breast
1 cup chopped sweet onion (like 1015 or Vidalia)
2 teaspoons dried thyme
3/4 cup chicken broth
1 ½ cup balsamic vinegar (don’t use your best)
1 cup ketchup
1/3 cup honey
1 tablespoon Worcestershire sauce
1 tablespoon Sriracha (this can be omitted if you don’t want spicy)
1 tablespoon minced garlic
1 teaspoon ground black pepper
½ teaspoon salt

Place chicken breasts in bottom of 6-quart slow cooker; cut into pieces if needed. Cover chicken with chopped onion
In medium bowl, whisk together broth, vinegar, ketchup, honey, Worcestershire, sriracha, garlic, pepper and salt. Pour over chicken in slow cooker.
Cover and cook on low for 9 – 10 hours or high for 5 – 6 hours.
Transfer chicken breasts out of liquid and place on rimmed baking sheet. Let cool for 10 minutes and then shred with fingers or fork.
Take 4 cups of cooking liquid (discarding any fat) and place in medium sauce pan. Bring to a boil and simmer uncovered for approximately 30 – 40 minutes or until volume reduced in half.
Drizzle approximately ¾ cup sauce over shredded chicken and lightly toss. Reserve remaining in refrigerator for use in other recipes.
To serve, serve between a bun or with one of the three recipes below. Leftovers may be kept in the refrigerator for up to 3 days or in the freezer for 3 months. Serves 20.

Balsamic Honey Chicken BBQ Baked Potato Recipe

1 lb. cooked, shredded Honey Balsamic Chicken (recipe above)
4 large russet potatoes
½ cup BBQ sauce (may use reserved sauce from chicken recipe)
Suggested toppings: pico de gallo, fresh cilantro leaves and queso fresco crumbles

Bake potatoes in microwave or oven until steaming and fluffy.
Slice each potato lengthwise (without cutting through bottom) and top with ¼ pound warm shredded chicken.
Drizzle with bbq sauce and favorite toppings.Serves 4.

Balsamic Honey Chicken with Fig & Snap Pea Salad Recipe

1 lb. cooked, shredded Honey Balsamic Chicken (recipe above)
6 ounces baby spring mix lettuce
½ pound figs, quartered
4 ounces sugar snap peas, halved lengthwise
2 ounces blue cheese crumbles

For dressing:

1/4 cup reserved cooked down sauce from chicken recipe (or any BBQ sauce)
1 tablespoon apple juice
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1 tablespoon chopped parsley
½ teaspoon ground black pepper

Divide lettuce among 4 plates and top each portion with ¼ pound shredded chicken.
Add figs and sugar snaps; sprinkle with blue cheese
In small bowl, whisk together sauce, juice, vinegar, oil, parsley and black pepper. Drizzle over salads. Serves 4.

Balsamic Honey Chicken Pineapple Pepper Stir Fry Recipe

You just get the photo today – recipe coming next week so check back!

To enter the giveaway for a Hamilton Beach Set ‘n Forget® 6 Qt. Programmable Slow Cooker with Spoon/Lid, just follow the rafflecopter instructions below:

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Healthier Comfort! {Lightened} Cheesy Cauliflower Quinoa Casserole Recipe

Posted on September 24, 2014 by Jennifer FIsher

When you hear the words “melted cheese,” what comes to mind? I think of all kinds of comfort foods like homey mac & cheese, ginormous slices of mozzarella blanketed pizza blanketed, and hot Tex Mex queso and a basket of chips. However, all this ooey, gooey goodness comes with high-fat, high calorie consequences if I’m not careful. But, there are a few tweaks and tricks that will allow you to enjoy cheese in recipes while keeping you light on your feet (and hands)!

My cheese tips & tricks will keep you light on your feed (and hands)!

First of all, portion control. Just because you CAN eat a whole batch of cheese sticks, doesn’t mean you should. Second, moderation in the use of cheese as an ingredient – if a recipe calls for 1 cup, cut back and see if a little less will still yield the same effect. If you don’t want to sacrifice the “creaminess,” often you can also substitute a little Greek yogurt or a roux made with low fat milk as in my {Lightened} Cheesy Cauliflower Quinoa Casserole recipe below. Another way to keep cheese the star of the dish without globbing it on is to use a high quality cheese. Fresh cheese and artisan cheese taste so much better than the dried out, shredded stuff hanging in the bags at the supermarket – the taste is more pronounced and therefore you can use less!

Recently, I took advantage of this last healthy cheese tip, by making a comforting casserole with a ton of healthy swaps. First off, I used one of my favorite cheeses – Kerrygold Aged Cheddar – as the topping on my {Lightened} Cheesy Cauliflower Quinoa Casserole. Kerrygold Aged Cheddar is a cheese made from the milk of grass-fed cows and then aged for taste for one year – it’s described as “rich and full-bodied with a smooth finish” and I agree (nom,nom). By using aged cheddar as the bold accent on top of the recipe, I was able to cut significantly on the cheese used within the interior of the casserole – in fact, only two ounces were stirred into the easy roux that had been kept light with low-fat milk and just a skosh of canola oil (no butter)! Also, instead of traditional rice or noodles, I used quinoa in this healthy casserole recipe for added protein – although it has no meat, it could make a hearty side dish as part of a Meatless Monday dinner. Oh, and it has cauliflower – it just seems to turn to creamy, dreamy butter in this dish!

{Lightened} Cheesy Cauliflower Quinoa Casserole Recipe

1 ½ tablespoons canola oil (divided)
1 cup uncooked quinoa, rinsed and drained
1 ¼ cup water
1 12-oz bag microwave-in-bag frozen cauliflower florets
½ teaspoon salt
½ teaspoon ground black pepper
1 ½ cups chopped sweet yellow onion
1 tablespoon minced garlic from jar
½ cup 1% milk
2 ½ Tablespoons all-purpose flour
1 ½ cups chicken stock
½ cup grated Parmesan cheese (2 ounces)
1 cup sharp cheddar cheese (4 ounces)

Heat medium sauce pan over medium-high heat. Add 1 ½ teaspoons oil and coat pan. Add quinoa and cook for 2 to 3 minutes until lightly toasted; stir frequently.
Add 1 ¼ cups water and bring to a bowl. Cover, reduce heat and simmer for 15 minutes or until water is absorbed.
Preheat oven to 400 F degrees.
In large skillet, add remaining 1 tablespoon oil in pan and sauté onions for 3 to 4 minutes until softened and turning golden. Stir in garlic during last 1 minute of cooking.
In small bowl, whisk together milk and flour; stir chicken broth, salt and pepper into this mixture.
Add milk-broth mixture to skillet and bring to a boil; stirring constantly for 2 minutes or until thickened.
Remove skillet from heat and stir in Parmesan cheese until melted.
Microwave cauliflower according to package directions. Carefully remove from bag and very coarsely chop.
Stir in quinoa and cauliflower into Parmesan mixture.
Place in 1 ½ to 2 quart baking dish that has been lightly coated with cooking spray. Or, you can do in individual ramekins as pictured below.Top with grated cheese.
Bake at 400 F degrees for 15 – 20 minutes, or until heated through and cheese bubbling and lightly browned on top.
Serves 6 – 8.

Okay, so I won’t lie. I was inspired to make this cheesy, delicious dish after getting my October issue of Cooking Light magazine. Hello, the headline is “Our Best Cheese Dishes” and it included a kid-friendly, make-ahead recipe for a Broccoli Quinoa Casserole with Chicken — of course, I HAD to tweak it and make it my own. Check out some of the other healthier cheese recipes from Cooking Light – you will be drooling!

What is your favorite type of cheese or recipe using cheese?

This post is sponsored by Cooking Light and KerryGold. I received free products / gifts in return for this post; however, all opinions and content (unless otherwise noted) are my own.

Great Grapes! An Awesome Fall Fruit for Running & Recipes

Posted on September 21, 2014 by Jennifer FIsher

We all know grapes taste great and are a healthy snack; it only makes sense that they can be the perfect little pick-me-up in a running nutrition plan. While there is a growing contingent of people trying to avoid carbohydrates all together, foods that provide both simple and complex carbs are needed to optimize athletic performance and recovery. Most (but not all) carbs in your diet should be “complex” to provide a steady state of energy. Basically, because of the starchy cell structure in complex carbs (like whole grains and potatoes), your body takes longer to break them down and, therefore, sends the glucose through your bloodstream at a slower pace – less chance of a sugar high and subsequent crash. But sometimes you need a quick source of energy, especially if you’re a runner, athlete or need some quick brain power – this is where the simple carbohydrates come in. Simple carbohydrates can be refined (like table sugars, candy, syrups and processed foods) or natural – always go for the natural because you also get the added benefit of vitamins, minerals and other nutrients found in the food!

Grapes are all-natural, simple carbohydrates that are easy for runners to consume for quick energy. Eat a handful before you go out for a run or recover from your workout with a smoothie made with grapes and a little protein powder. One thing I love about using grapes in my running diet is that they can be frozen and packed in a zip-top bag for a mid-workout snack on long run days or marathon races – so much healthier that a refined sugar goo! And, when you consider that grapes are about 80 percent water, they’re a good food source for hydration. How very thoughtful of Mother Nature to have individually “wrapped” each grape for less mess – you couldn’t take slices of banana along like this!

There is a “bunch” of health research that athletes will appreciate knowing about grapes. For example, a study published in Molecular Nutrition and Food Research found that compounds in red grapes (and blueberries) may boost the immune system when combined with vitamin D. Also, according to the California Table Grape Commission, all grapes (whether green, red, purple or black) are an abundant source of antioxidants and other polyphenols that can help neutralize harmful free radicals responsible for cell inflammation but also helps lessen the chance of being afflicted with one of many harmful health conditions including cardiovascular disease, diabetes and some cancers.

I also love to use grapes as an ingredient in my recipes – that is if I can keep them away from my kids who have been known to devour five pounds in a single day. I recently developed this fall fruit salad recipe for the Litehouse Food’s Living Litehouse Blog – Grape Walnut & Blue Cheese Salad Recipe! Oh, the combination of sweet grapes with the pungent cheese and crunchy nuts is divine!

Grape Walnut & Blue Cheese Salad Recipe

2 lbs grapes (any variety or assorted)
6 oz. crumbled blue cheese
1 cup raw walnut halves
2 tbsp olive oil
2 tablespoon red wine vinegar

Wash grapes and pat dry. Add to bowl, sprinkle with blue cheese crumbles and walnut halves. Drizzle on olive and and vinegar; toss. May be made ahead and kept in the refrigerator. Serves 8.

Another favorite way to creatively use grapes is to skewer them up like little tomatoes when grilling, like I did in the recipe from the summer – Lemon Lime Chicken with Grilled Grapes Recipe! If it’s already too chilly to grill outdoors, you can still grill grapes (which are at their peak in the fall season) inside on an indoor grill or stove top grill pan.

And, check out my makeover on an all-time, all-generation pleaser – the Purple Cow! But, instead of ice cream, I’ve turned this purple treat into a healthy smoothie made with a Core Power High Protein Shake! Or, you could substitute your favorite type of milk instead in this recipe for Purple Cow Protein Smoothie.

Purple Cow Protein Smoothie: Blend together 6 ounces Concord grape juice, 6 ounces Vanilla Core Power (or milk of your choice) and 3/4 cup frozen grapes. Top with whipped cream and acai berry powder, if desired. Serves 1.

What is your favorite way to eat grapes (wine doesn’t count)?

What is your go-to snack to pack for a long run?

Six Fall Season Smoothie Recipes

Posted on September 18, 2014 by Jennifer FIsher

I’m starting off another post with “It’s still in the upper ninety degrees, y’all!” The official start of fall is just a few days away, yet the Texas sun is still burning us up! It’s so hot, the asphalt is sticking to the bottom of my running shoes and the neighbor’s suburban hens are laying hard boiled eggs. Hotter than a stolen tamale, a fur coat in Corpus Christi, or rubbing your eyes in a pepper patch – okay, you get the idea!

That’s why I’m still drinking my daily smoothie – not just as a way to cool off but also nourish myself with lots of healthy ingredients. I’ve pulled together some of my favorite fall season smoothies, each uses either fruit, vegetables or spices that remind me of the awesomeness of autumn. Even if the arctic air is blowing in your part of the world, just bundle up, these healthy smoothie recipes are too good to pass up – perfect as an on-the-go breakfast or healthy snack. If I am drinking one of these as a meal replacement or after an intense workout or long run, I’ll add a scoop of protein powder or substitute the milk with a vanilla high protein shake like Core Power.

Pear Maple Chia Chiller: MMM, a little maple syrup (the real stuff) give this pear smoothie the flavor of fall – throw in some chia seeds for some omega-3 goodness.

Pear Maple Chia Chiller Recipe

8 ounces almond milk
1/2 ripe peeled pear
1/2 frozen banana
2 tablespoons cottage cheese
1 tablespoon maple syrup
1 tablespoon chia seeds
1/8 teaspoon cardamom

Add all ingredients into a blender and process until smooth, adding ice to achieve desired consistency. Serves 1.

Carrot Ginger Date Smoothie: This smoothie will have you in whole food heaven and will remind you of a nice slice of carrot cake without all of the cream cheese frosting guilt – get the recipe in my recent post.

Apple Cider Sipper: If I had an apple tree in my backyard, I’d be making apple creations in the kitchen every day – everything from strudels to cobblers and fritters. Thankfully, I can satisfy my lust for apple desserts with this healthy non-alcoholic cider based smoothie (love the Litehouse Food brand cider).

Directions: In blender blend together 6 ounces almond milk, 2 ounces apple cider, ½ cup unsweetened applesauce, ½ frozen banana and ½ teaspoon cinnamon and pinch of nutmeg. Add ice, as needed, to achieve desired consistency. Serves 1.

Pumpkin Pie Smoothie: My grandma’s pumpkin pie sure brings back memories of family get-togethers in the fall. She always used a gingersnap crust and drizzled the top of her pumpkin pie with caramel. I’ve replicated this deliciousness in a healthier way in my recipe from last year – check it out!

Autumn Greens & Avocado Smoothie: I love my lettuces and greens, but only have recently become accustomed to putting them in a smoothie – something about texture. This delicious smoothie is silky smooth and oh-so creamy thanks to a few slices of avocado. You’ll love this one!

Directions: In blender blend together 10 ounces unsweetened almond milk, ½ small avocado, a large handful of greens (like kale, chard, spinach or mixture). Add ice and bit of honey or Stevia, as needed, to achieve desired consistency and sweetness. Sprinkle with hemp seeds. Serves 1

Chai-Spiced Mango Lassi: I love the exotic flavors of chai both served hot and cold. This healthy mango lassi gives you lots of protein and calcium thanks to the milk and yogurt base – keep those bones strong!

Directions: In a blender, blend together 1 cup of milk, 1/3 cup of plain unsweetened yogurt, 1 cup cubed mango, ¼ teaspoon cinnamon, ¼ teaspoon ginger, pinch of cardamom, pinch of nutmeg and pinch of allspice. Add honey or stevia to taste.

If you are looking for more inspiration, Cooking Light has a yummy collection of creamy, dreamy smoothies to try! You must see (and slurp)!

Lime Coconut & Basil Roasted Chickpeas + #FitFoodieRun Austin #Giveaway

Posted on September 8, 2014 by Jennifer FIsher

Chickpeas (aka garbanzo beans) have been a hot item in my home lately. From a warm and comforting bowl of Smokey Chipotle Squash & Chickpea Soup to a crisp and cool Kale Cucumber & Chickpea Salad (served in the cutest tomato bowls), the humble chickpea has no problem showing chutzspa! Check out this healthy snack recipe I created with garbanzo beans for Litehouse Food – Coconut Basil Lime Roasted Chickpeas! We’ve been gobbling them up for an after school snack and as “croutons” on salads — they would also be perfect as party food or to take tailgating. Head over to the Living Litehouse blog to get the full recipe and all of the yummy details.

Chickpeas aside, if you love running and “fooding” as much as I do, The Fit Foodie 5k weekend is for YOU! As an ambassador, I shared a bunch of details about this coming weekend’s events in a recent blog post (check it out) , but I want to let everyone know I’m having a FLASH giveaway for tickets that will get the winner and a guest into the 5k race, yoga event and boot camp – and, of course, all the post-race gourmet tastings are included as part of the finish line party.

If you want to enter to win these awesome Fit Foodie 5k passes, you’ll need to act FAST, I’m closing the entries on Wednesday at midnight (CT) so that the winner will have time to round up a friend, get registered with the free codes and decide what running outfit will accommodate lots of good food at the finish! So, please enter if you are from Austin and the surrounding Hill Country area (or plan to be visiting this weekend) – the 5k run starts at 8am on Saturday morning (Sept 13^th) and afterward is the food grazing at the Finisher’s Village along with a chance to meet celebrity Allison Sweeney. Sunrise yoga and the boot camp both start at 9am on Sunday, September 14^th and you’ll have likely need to pick between the two events.

For more details on the race, check out The Fit Foodie 5k Weekend and if you don’t want to take any chances about getting registered, use my promotion code FITFORK for 10% off any registration.

Hope to see you there! Don’t forget to enter to win 2 free passes to the 5k run + yoga or boot camp!

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Category Archives: Recipes

Balsamic Honey Chicken – 3 Easy Recipes + Slow Cooker #Giveaway

Healthier Comfort! {Lightened} Cheesy Cauliflower Quinoa Casserole Recipe

Great Grapes! An Awesome Fall Fruit for Running & Recipes

Six Fall Season Smoothie Recipes

Lime Coconut & Basil Roasted Chickpeas + #FitFoodieRun Austin #Giveaway

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