Slow Cooker Lemon Garlic Slow Cooker Lemon Garlic Chicken

Slow Cooker Lemon Garlic Chicken

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 garlic, minced
1 teaspoon low-sodium chicken broth powder, or bouillon granules
1 teaspoon parsley, chopped fresh

In a small bowl, mix oregano, salt, and black pepper together, then sprinkle the mixture evenly over the chicken pieces.

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).

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.

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.

Serve with cooked pasta or steamed brown rice.

NOTE: If you have lemon pepper seasoning, you can use 1/2 teaspoon of that instead of the black pepper. Just subtract 1 tablespoon of the lemon juice and increase the water by a tablespoon.

Another Note: This will be my last “Food Post” for about 10 weeks – I am undergoing my 3rd shoulder reconstruction and “this one will be by the book” ! 10 weeks total immobilization no short cuts this time just to get on the golf course. I have found it difficult to cook with one hand so enjoy this recipe and see you in March or April 2018.



 ½ cup honey
¼ cup soy sauce
3 cloves garlic, minced
juice of one small lemon
1 pound large shrimp, peeled and deveined
2 Tablespoons butter
reen onions, for garnish

In a small bowl whisk honey, soy sauce, garlic and lemon. Add half of the sauce to the shrimp and let marinate for 30 minutes.

In a medium sized skillet at the butter. Add the shrimp and discard marinade. Season with salt and pepper. Turn the heat to medium high. Cook until the shrimp turns pink about 2 minutes each side. Add the reserved marinade and pour over shrimp. Cook until the sauce starts to thicken and coats the shrimp. Garnish with green onions.

Tonight I am serving over Orzo but you can use rice or your favorite pasta along with grilled asparagus and mushrooms, side salad and fruit.

Stuffed Chicken Valentino

Stuffed Chicken Valentino

 4 skinless, boneless chicken breast halves
1 teaspoon dried Italian seasoning
2 tablespoons grated Parmesan cheese
1 (6 ounce) jar roasted red bell peppers, drained
1/4 cup chopped fresh chives
4 tablespoons shredded mozzarella cheese|
t and pepper to taste
2 tablespoons olive oil

 Preheat oven to 350 degrees F (175 degrees C). Slice a chicken breast in half lengthwise, leaving the halves attached on one side: opened and laid flat, the chicken breast should resemble a butterfly. Place between two sheets of plastic wrap, and pound flat. Repeat with remaining chicken breasts.

 Combine Parmesan cheese with Italian seasoning and chives, and sprinkle over chicken breasts. At one end of each breast, place 3 strips of roasted pepper. Top with 1 tablespoon shredded cheese. Roll each breast up, starting on the side with the peppers and cheese. Insert a toothpick in each roll to prevent unrolling. Place in prepared baking dish. Season rolls with salt and pepper to taste, and drizzle with olive oil.

 Bake in preheated oven for 15 minutes. Set oven to broil, and continue cooking for 5 to 10 minutes. Remove from oven, slice to display the colorful filling, and serve.

Honey Garlic Pork Chops

Honey Garlic Pork Chops

     1/2 cup ketchup

    2 2/3 tablespoons honey

    2 tablespoons low-sodium soy sauce

    2 cloves garlic, crushed

    6 (4 ounce) (1-inch thick) pork chops

 Preheat grill for medium heat and lightly oil the grate.

Whisk ketchup, honey, soy sauce, and garlic together in a bowl to make a glaze

Sear the pork chops on both sides on the preheated grill. Lightly brush glaze onto each side of the chops as they cook; grill until no longer pink in the center, about 7 to 9 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F.