September 4, 2011
Last night was one of those I-really-just-wanna-order-a-pizza-nights. Cody and I were both exhausted from an only mediocre night of sleep the night before. (We both never sleep well when camping.) I resisted though and decided to whip up what was “on the menu” instead. It motivated me to know that what I’d be cooking is a favorite meal of mine: salmon twice-baked potatoes. While preparing it, I realized I forgot how simple the meal actually is to make.
Salmon Twice-Baked Potatoes
4 medium russett potatoes
4-5 oz. cooked salmon (smoked, canned, baked)
1/2 cup fat free sour cream or plain yogurt
1/3 cup fat free milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/4 cup favorite cheese
Preheat oven to 400 degrees. Bake potatoes in oven for about an hour (or the microwave to make it faster). Cut baked potatoes in half. Scoop out pulp of potato being careful not to rip the skin of the potato. Put the pulp in a mixing bowl along with the sour cream, milk, garlic, salt, and pepper. Mix well. Fill each potato skin shell with mixture. Top with cheese. Bake in oven for about 15 minutes. Makes 4 servings (1 whole potato=1 serving)
Pair these delicious spuds with your favorite vegetable, and you’ve got yourself a winner meal!
I’m off to get in a quick workout and then church! Have a great Sunday!
- What’s your favorite potato recipe? (Link me up!)
- What are your plans for your Sunday?
September 2, 2011
I am a huge lover of the Crock Pot we got for our wedding. (Thanks, Linds!) In fact, sometimes I wonder just how I ever lived without one of these things. I can easily think of a long list of reasons why my Crock Pot is so dear to my heart: it magically makes delicious meals; it overwhelms our house with a wonderful aroma; it makes for an easy clean up; it doesn’t heat up the house; and all I have to do is dump the ingredients in, turn it on, wait several hours, and viola!
Well friends, last night was one of those great smelling, easy peasy, delicious Crock Pot meals in our house. I put a few chicken breasts in and covered them with Famous Dave’s Rich & Sassy BBQ sauce (our fave), added a little water so it wouldn’t try out, and left for work. Seven hours later I came home to a house filled with the yummy aroma of barbecued chicken, and I immediately became hungry. I especially got hungry when I opened the lid to shred the chicken up. Of course I sampled a bite (or four).
We made pulled barbecue chicken sandwiches out of this magical little pot of shredded chicken. I ran out of sandwich thins, so I just put mine on a piece of whole wheat bread, and Cody used a traditional hamburger bun. I added sides of corn on the cob and sauteed zuchinni. It was a darn good little combo!
This Crock Pot barbecue shredded chicken is definitely one of the “easier” of the many other easy recipes out there. I received this fabulous cookbook from my aunt this past year that I like to explore through sometimes. It has more Crock Pot recipes than I could have ever imagined! I definitely recommend it!
I tend to put my Crock Pot to use more during the cooler months. Something about coming home to the “comfort” of a hot meal is always appealing when it’s chilly outside. I suppose during the warmer months we use our grill outside more too which replaces our Crock Pot meals. You know what the great thing about fall is though? We can use both our Crock Pot and grill! Score! I think I’m slowly but surely talking myself into being more amped for cooler weather. Slowly but surely…
- Do you own a Crock Pot/slow cooker? If so, how often do you use it?
- What are some of your favorite Crock Pot recipes? (Link me up! 🙂 )