Slow Cooker Bacon and Mushroom Chicken

Man, this is gooooood!

Comments

Post a Comment

Popular posts from this blog

Forgiving Myself and Literally Moving On

Okay, I confess. You haven't seen much of me lately because I've been naughty. I fell off the wagon and piled on ten pounds. Could I blame stress? Yeah, but the point is that no one put a gun to my head and made me eat more carbs. I did it. I think the point is to forgive myself and get back on the bandwagon. There will be days like today (Thanksgiving) where I'll indulge. However, I can say no to certain things like mashed potatoes and dressing and say yes to things like more turkey. I had just a sliver of pumpkin pie instead of pigging out. For me, total denial means I get resentful and eventually defiant. Giving in to a little and having what I want in reasonable portions means I avoid a self-hating binge in secret later. So, now I have to come up with strategies to increase my calorie burn when I can't control what I eat. That means increasing my exercise. That's as easy as getting out of the chair. I can take a walk or dance to my MP3 player. I can do a lot of ...
Read more

Baketastic Butternut Squash Fries from Hungry Girl

Lena Amanda Austin thought you would be interested in this link to "Bake-tastic Butternut Squash Fries" on the Cooking Channel: http://www.cookingchanneltv.com/recipes/lisa-lillien/bake-tastic-butternut-squash-fries-recipe/index.html Comments from Lena Amanda Austin: I think this is just what you've been looking for to replace those nasty french fries. I don't have a crinkle-cutter, but it's not necessary.
Read more

Recipe: Chilled Espresso Custard

    Chilled Espresso Custard (Phase 1) Description Complement your meal with coffee at its best – a simply lovely baked custard of rich-tasting espresso. Makes 4 servings Ingredients 1 1/2 cups 1% milk 2 eggs, beaten 3 tablespoons sugar substitute (like Splenda) 2 teaspoons espresso powder or instant decaffeinated coffee 1 teaspoon vanilla extract Ground cinnamon, for garnish Lemon twists, for garnish Instructions In a medium bowl, whisk together the milk, eggs, sugar substitute, espr esso powder or coffee, and vanilla extract until well-blended. Pour into four 6-ounce custard cups or ramekins and place in a 10" skillet. Fill the skillet with water to 1/2" from the tops of the custard cups. Bring the water to a boil over high heat. Redu ce the heat to low, cover, and simmer for 10 minutes. Remove the cups from the skillet, cover with plastic wrap touching the surface of the pudding, and refrigerate for 3 hours, or until chilled. Garnish with the ...
Read more