The idea for this delicious and easy dish came from my author friend Susan Sweet. I modified her recipe a bit by adding vegetables, but that’s an option. Her recipe calls for pineapple juice. I didn’t have any, but I always have crushed pineapple in my pantry. I prefer the added fiber.
Prep time for this meal is about ten minutes. Then plug in your slow cooker and forget about it for five or six hours. I put this on Sunday morning and it’s ready by the time we return home from church.
SLOW COOKER PINEAPPLE CHICKEN
- 4 boneless skinless chicken breasts
- 1 20 oz can crushed pineapple (include juice)
- 1/3 cup low sodium soy sauce
- 1/2 cup brown sugar
- 2 ribs celery, coarsely chopped
- 1 onion, coarsely chopped
- 1 bell pepper, seeded and coarsely chopped
- (optional) 1 Tbsp. corn starch if you prefer thicker sauce
- 2 cups cooked brown rice
What you need to make slow cooker pineapple chicken
- Empty contents of crushed pineapple into slow cooker pot. Stir in soy sauce, brown sugar, and (optional) corn starch.
- Add celery, onion, and bell pepper pieces.
- Cut chicken into one inch cubes and add to the pot.
- Cover and set slow cooker to Low. Cook for at least five hours.
- Serve over 1/2 cup cooked rice per person.
Cut chicken into 1″ size pieces
Cook on lower setting for 5 or 6 hours
Serve over cooked brown rice
Pineapple Angel Food Cake
This recipe is not original. I picked it up years ago at a Weight Watcher’s® Meeting in Atlanta. It’s been posted many times on social media. Just in case you’ve missed it, here is a hasty tasty dessert that is made a smidgen healthier by adding fruit. Enjoy!
Pineapple Angel Food Cake
1 angel food cake mix
1 20 oz. can crushed pineapple
Preheat your oven to 350°.
Empty the contents of the cake mix into the bowl of your mixer.
Add the entire can of crushed pineapple to the mix.
Stir on lowest speed to combine for 30 seconds.
Increase speed to high and whip for one minute. Set a timer. It’s important not to overbeat.
Pour into a large Bundt pan or tube pan (or you may use two smaller tube or loaf pans) until 2/3 full. Don’t overfill.
Place in the center rack of the oven and bake for 35-40 minutes, or until a toothpick tests clean.
Remove from oven and cool, upside down, for one hour.
Run a knife gently around the edges and remove cake from pan.
Invert cooled cake onto a plate.
That’s it. If you keep a box of angel food cake mix and a can of crushed pineapple in your pantry, you’re ready for a quick and easy dessert.
Butternut squash has vitamin A, vitamin C and beta-carotene . It is a good source of vitamin B6, potassium, manganese, and magnesium. I realize butternut squash is healthful, but it was a hard sell to my family. I finally developed a recipe even they will eat. I know by putting a southwest spin on a dish, my family will eat almost anything. Including my newest recipe, Southwestern Butternut Squash Soup. Enjoy!
• 1½ pounds butternut squash, peeled, seeded, and cut into equal size chunks
• 1 Tbsp. safflower oil (or spray generously with Pam®)
• ½ cup onion, sliced
• ¼ cup sweet pepper, chopped (I used an orange pepper to preserve that lovely orange color)
• 1 tsp. Kosher salt or pink Himalayan salt
• 1 Tbsp. Chili seasoning mix (I use Bloemer’s brand)
• 1 quart vegetable stock (or chicken stock)
• 1 Tbsp. lime or lemon juice
• (optional) Cilantro for garnish
• (optional) sour cream for garnish
1. Heat the oil in the bottom of a 4 quart pot.
2. Add onions and peppers. Cook for 1 minute over medium heat.
3. Add squash to the pot. Salt.
4. Reduce heat to low, cover, and steam until squash is fork-tender* (approximately 30 minutes)
5. Remove from heat. Stir in half of the stock and deglaze the pan with a wooden spoon or spatula.
6. Ladle the squash into a Vitamix (or food processor). Puree until smooth. Don’t overfill container. If necessary, process in batches.
7. Return squash puree to the pot, add the chili seasoning mix1, and stir.
8. Return the pot to medium heat and add the remaining stock. Cook until heated through, stirring occasionally to combine. For a thicker soup, simmer until soup reduces.
9. Remove pot from heat. Stir in the lime juice and serve with a sour cream and cilantro garnish with tortilla chips on the side.
Kick up the heat level by adding a seeded and thinly sliced jalapeño pepper garnish.
1Vitamix users: During the pureeing of the squash, add the chili seasoning. Then to rinse the container, Add the rest of the stock to the container, run just enough to remove the stuck on squash, then pour into the pot.
*If your cookware isn’t waterless, add one cup of the vegetable stock to steam the squash.