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| Slow Cooker Lemon Garlic Chicken |
ShawdoS
Recipes: 23
Joined Aug '06
Favorites: 0 |
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Ready in over 3 hours
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 pounds skinless, boneless chicken breast halves
- 1 tablespoon canola oil
- 1/4 cup water
- 3 tablespoons fresh lemon juice
- 2 teaspoons minced garlic
- 1 teaspoon low-sodium chicken broth powder or bouillon granules
- 1 teaspoon chopped fresh parsley
| | 1 In a small bowl, mix oregano, salt, and black pepper together, then sprinkle the mixture evenly over the chicken pieces.
2. Add canola oil to a large, nonstick skillet and start heating over medium heat. When hot, add chicken pieces and brown on both sides (about 3 minutes per side).
3. Place chicken pieces in slow cooker. Add water, lemon juice, garlic, and chicken broth powder to the skillet, and bring the mixture to a gentle boil. Pour the lemon juice over the chicken in the slow cooker and cover with lid.
4. Cook on HIGH for 3 hours or LOW for about 6 hours. Sprinkle the parsley on top of the chicken about 15-30 minutes before the end of the cooking time.
5. Serve with cooked pasta or steamed brown rice.
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| Pumpkin-cream Cheese Pie |
ShawdoS
Recipes: 19
Joined Aug '06
Favorites: 0 |
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Ready in over 3 hours
- Pecan Shortbread Cookie Crust:
- 1 1/2 cups lightly packed crushed shortbread cookies with pecans (16 cookies)
- 3 tablespoons butter or margarine, melted
- 3 tablespoons Gold Medal® all-purpose flour
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- Pumpkin-Cream Cheese Pie:
- 1 cup sugar
- 3 tablespoons Gold Medal® all-purpose flour
- 1 package (8 ounces) cream cheese, softened
- 1 package (3 ounces) cream cheese, softened
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 3 eggs
- 1 can (15 ounces) pumpkin (not pumpkin pie mix)
- 1 tablespoon milk
| | Crust Directions:
1. Mix all ingredients. Press firmly on bottom and side of ungreased pie plate, 9x1 1/4 inches. Bake about 12 minutes or until light brown
Cheese Pie Directions:
1. Heat oven to 375ºF. Bake Pecan Shortbread Cookie Crust; cool.
2. Beat sugar, flour and both packages cream cheese in large bowl with electric mixer on low speed until smooth; reserve 1/2 cup. Add remaining ingredients except milk to cream cheese mixture. Beat on medium speed, scraping bowl constantly, until smooth. Pour into crust.
3. Stir milk into reserved cream cheese mixture. Spoon over pumpkin mixture. Cut through cream cheese and pumpkin mixtures with knife in S-shaped curves in one continuous motion. Turn pie plate one-fourth turn and repeat.
4. Cover edge of crust with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil the last 15 minutes of baking. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Cover loosely and refrigerate at least 4 hours before serving
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