Slow Cooker Cashew Chicken

What You'll Need

• Two lbs boneless skinless chicken breasts (About Four pieces)
• Three Tablespoons Cornstach
• One half tsp black pepper
• One Tbsp canola oil
• One half cup soy sauce
• Four Tbsp rice wine vinegar
• Four Tablespoons ketchup
• Two Tablespoons sweet chili sauce
• Two Tbsp brown sugar
• Two garlic cloves, minced
• One tsp grated fresh ginger
• One quarter tsp red pepper flakes
• One cup cashews

How to Make It

1. Combine cornstarch and pepper in resealable food storage bag.
2. Add chicken.
3. Shake to coat with cornstarch mixture.
4. Heat oil in skillet over medium-high heat.
5. Brown chicken about two minutes on each side.
6. Place chicken in slow cooker.
7. Combine soy sauce, vinegar, ketchup, sweet chili sauce sugar, garlic, ginger, pepper flakes, and cashews in small bowl; pour over chicken.
8. (I like my cashews to be softer so I add them during the cooking process, if you want more of a crunch, add them right before serving)
9. Cook on LOW for Three to Four hours.
10. Serve over rice.
11. Makes four-six servings.

healthy breakfast, healthy appetizers, healthy soups, Healthy Food, healthy diet, healthy desserts, easy desserts, melamine dinnerware, dinnerware made in usa, white dinnerware, healthy snacks recipes, snack recipes, culinary school, culinary arts schools, best culinary schools, top culinary schools, Culinary Institute, Breakfast, Pastry, Cooking Classes

Chicken Tortilla Soup

What You'll Need

• Four Chicken Breasts
• One can of corn
• One can of black beans
• One can of green chiles
• One can of hominy
• One can of rotel
• Three cans of chicken broth, low sodium

How to Make It

1. Throw it all in the crockpot, low for 6 hours, high for about 3 hours.
2. It is amazing and delicious.
3. How easy. I will serve it with tortillas, corn chips, and low fat sour cream.
4. For a healthier topping, avocado, lime, green onions, and cilantro. Oh, man so good!

healthy breakfast, healthy appetizers, healthy soups, Healthy Food, healthy diet, healthy desserts, easy desserts, melamine dinnerware, dinnerware made in usa, white dinnerware, healthy snacks recipes, snack recipes, culinary school, culinary arts schools, best culinary schools, top culinary schools, Culinary Institute, Breakfast, Pastry, Cooking Classes

BEST Crockpot Chicken EVER

What You'll Need

• two lbs boneless skinless Chicken Breasts (I like to dice them up so they're chicken tender sized)
• One Can cream of Chicken Soup
• One Packet of dry Italian Dressing
• One Packet of dry Ranch Dressing
• One 8oz pkg of Cream Cheese

How to Make It

1. Throw everything in the crockpot on low and cook six-eight hours.
2. After about four hours of cooking I usually stir everything together- but if you're not home it's no big deal.
3. Just stir about 20 minutes before serving to really mix together the cream cheese and dressing packets.

healthy breakfast, healthy appetizers, healthy soups, Healthy Food, healthy diet, healthy desserts, easy desserts, melamine dinnerware, dinnerware made in usa, white dinnerware, healthy snacks recipes, snack recipes, culinary school, culinary arts schools, best culinary schools, top culinary schools, Culinary Institute, Breakfast, Pastry, Cooking Classes

Slow Baked Asian Salmon

What You'll Need

For the salmon:

• One large salmon fillet, skin and pin bones removed, about 1-1.5 lb.
• three tablespoons honey
• Two tablespoons soy sauce (or sub Bragg's for gluten free)
• One tablespoon sesame oil
• One - 1" piece of ginger, grated with a microplane or very finely minced
• One garlic clove, grated with a microplane or very finely minced
• Optional: One finely chopped red chili
• For garnish: freshly ground pepper, toasted sesame seeds, sliced green onions

For the wilted greens:

• 12 ounces of greens
• One garlic clove, grated on a microplane or very finely minced
• Sea salt, to taste

How to Make It

1. Preheat your oven to 200 degrees Fahrenheit.
2. Lay a piece of aluminum foil that is large enough to wrap the salmon in on a baking sheet.
3. Place the salmon on top.
4. In a small bowl mix together the honey, soy sauce or Bragg's, sesame oil, ginger and garlic.
5. Pour the glaze over the salmon and wrap the aluminum foil loosely around the salmon.
6. Bake in the preheated oven for about 40 minutes, or until the salmon flakes easily with a fork.
7. Another way to check for doneness is to insert an instant read thermometer into the thickest part of the salmon.
8. You want the temperature to be 140 degrees fahrenheit (60 degrees Celsius).
9. Grind some pepper and sprinkle some sesame seeds and green onion over the top of the salmon.
10. Serve the salmon on a bed of wilted greens.

For the wilted greens:

11. Place the greens in a large frying pan over medium high heat and add ¼ cup of water.
12. Cover the pan and let the greens steam for 2-5 minutes, the exact amount of time will depend on the type of greens you are using.
13. Take them off the heat as soon as they wilt.
14. Add the garlic and toss the greens.

healthy breakfast, healthy appetizers, healthy soups, Healthy Food, healthy diet, healthy desserts, easy desserts, melamine dinnerware, dinnerware made in usa, white dinnerware, healthy snacks recipes, snack recipes, culinary school, culinary arts schools, best culinary schools, top culinary schools, Culinary Institute, Breakfast, Pastry, Cooking Classes

Strawberries and Cream Pie

What You'll Need

• One 8-oz block cream cheese, softened
• One cup semi-sweet chocolate chips
• One half cup sour cream
• One half cup sugar
• One Oreo pie crust (I have also used a graham cracker crust and both options are fabulous)
• One tsp vanilla
• One tub Cool Whip (8 oz)
• three tsp shortening
• Two cups fresh strawberries, halved

How to Make It

1. Combine chocolate chips and shortening and melt in the microwave.
2. I usually microwave it for about 30 seconds and then stir.
3. If needed, microwave for another 15-20 seconds and stir again.
4. Stir until well combined and then pour about ¾ of the mixture into the bottom of the crust and refrigerate until firm.
5. Beat the cream cheese, sugar, sour cream and vanilla until smooth.
6. Fold in the Cool Whip.
7. Pour (or scoop) the mixture into the crust and refrigerate overnight.
8. Arrange the strawberries on top of the pie.
9. Microwave the remaining chocolate and drizzle over the top.
10. I usually refrigerate again for about an hour before serving.
11. You can also add the strawberries and chocolate before refrigerating overnight - that works great too!

healthy breakfast, healthy appetizers, healthy soups, Healthy Food, healthy diet, healthy desserts, easy desserts, melamine dinnerware, dinnerware made in usa, white dinnerware, healthy snacks recipes, snack recipes, culinary school, culinary arts schools, best culinary schools, top culinary schools, Culinary Institute, Breakfast, Pastry, Cooking Classes