Grilled (Or Slow Cooker) Hawaiian Style Huli Huli Chicken

🍍 This is a tasty & simple chicken meal!

Ingredients: 

1 large can pineapple chunks in juice

pineapple juice

2 cups no salt chicken broth

1 cup brown sugar or Monkfruit brown sugar sweetener

2 tablespoons fresh grated ginger

2 tablespoons minced fresh garlic

1/4 cup low sodium soy sauce or coconut aminos

1/4 cup catsup or no sugar catsup

4 pounds boneless skinless chicken breasts or tenders

coconut oil cooing spray

1/4 cup unsweetened coconut (optional garnish)

1/4 cup all purpose flour

freshly ground black pepper 

cooked rice

Method:

Drain the juice from the pineapple chunks and save for the marinade. Set the chunks aside in a bag, or container, in the refrigerator. Add additional pineapple juice to the juice drained from the can to measure 1 cup.

Whisk together the juice, broth, brown sugar, ginger, garlic, soy sauce and catsup. Cover all of the chicken pieces with the marinade sauce. Marinate overnight.  

If desired, preheat oven to 300*. Sprinkle the coconut in the bottom of a pie pan. Bake in the oven until lightly toasted for 4 to 7 minutes, being careful not to burn. Set aside to use as a garnish.

Grill or Broiler Method:

Grill or broil 6 to 8 minutes per side. Serve on top of rice. Season each serving with freshly ground black pepper. Garnish with pineapple chunks and toasted coconut. makes 6 to 8 servings.

Slow Cooker Method:

Very lightly spray the inside of a slow cooker with the coconut oil. Add the chicken and marinade to the slow cooker. Cook on low heat for 6 to 8 hours or on high for 4 to 5 hours. Remove the chicken to a covered dish. Add the marinade and cooking juices to a cooking pot. Mix the flour with 1/3 cup water whisk together to mix in. Cook and stir over medium heat until thickened. Serve portions of chicken over rice. Spoon or ladle sauce over the chicken and rice. Season each serving with freshly ground black pepper. Garnish with pineapple chunks and toasted coconut. Makes 8 servings.

Notes: Traditionally, Huli Huli Chicken is a Hawaiian grilled chicken with a sweet sauce that is barbecued over mesquite wood. Huli is the Hawaiian word for "turn" and Huli Huli chicken is turned while being grilled or broiled. 

On a busy day, when I didn't want to dirty the broiler, I decided to cook the chicken in a slow cooker. (My cousin who lived in Kuai, cooked it this way.) My family loved it and my husband said it was the best chicken he had ever tasted! 

Perfect Blueberry Bundt Cake

Simple, moist and not overly sweet ~ Perfect❣

Ingredients:

bundt cake pan butter & flour

2 cups fresh blueberries

2 cups + 1 tablespoon all purpose flour

1 1/4 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon sea salt

1 1/4 cups sugar

1/2 cup (1 stick) unsalted butter, at room temperature

3 eggs, at room temperature

1 1/2 teaspoons (1/2 tablespoon) pure vanilla extract

1 tablespoon finely grated lemon peel

1/2 cup avocado oil

1/2 cup buttermilk, at room temperature

powdered sugar

ice cream, optional

whipped cream, optional

Method:

Preheat oven to 350*. Generously butter the bundt pan (even a non-stick one). Add 3 tablespoons of flour to the pan. Turn to coat the inside of the pan with a light dusting of flour. Turn upside down and tap the sides to remove any excess flour and set aside.

Rinse the berries and remove any stems.  Allow to dry on paper towels. 

Sift together 2 cups of the flour, baking powder, soda and salt. Set aside.

Add the butter and sugar to a large bowl. Beat with an electric mixer, at medium speed, for 3 minutes until fluffy and creamy. Add one egg at a time, beating at low speed for one minute after each egg. Beat in the vanilla and lemon peel. Beat in the oil until the mixture is glossy, creamy and smooth.

Gently toss the blueberries in a bowl together with the i tablespoon of flour. Set aside.

Add the flour mixture to the creamed ingredients and mix at lowest speed just until all of the dry ingredients are mixed in and smooth. Gently fold in the flour dusted blueberries.

Spoon the batter into the prepared bundt pan. Rotate the pan with circular movements to settle the batter evenly in the grooves of the cake pan. Bake for 35 minutes. If the top is golden browned, lightly cover with foil to prevent burning. Continue baking for another 2o minutes, or until a wooden pick inserted in the center comes out clean. (The sides of the cake should pull away from the pan when gently touched.)

Allow the cake to rest for 15 minutes on a cooling rack. Use a butter knife to gently loosen the cake from the sides of the pan. Invert on to the cooling rack and allow to cool completely.

Once the cake is completely cool, sift powdered sugar over the top. Slice into 10 to 12 portions. If desired, serve each portion with a scoop of ice cream or a dollop of whipped cream. Makes 10 to 12 servings. Store in an airtight container in the refrigerator.

Notes: This is a simple and delicious cake that my entire family enjoyed! My dear mother-in-law found the original recipe in her local newspaper. She gave the recipe to me, so of course I made a few adaptations and baked it for her. (She loved it.) 💜

My dear mother-in-law,
Danuta. 💜

🍉🍓 Watermelon & Strawberry Fruit Smoothie ~ Refreshing & Hydrating

Quick, Easy, Tasty & Refreshing❣

Ingredients:

4 cups watermelon

2 cups strawberries

1/2 lime, juiced

2/3 cup pineapple or orange juice

2 to 3 tablespoons erythritol or Monkfruit sweetener

ice 

4 strawberries (for garnish)

4 straws

Method:

Add all of the ingredients to a blender container and process until blended and smooth. Divide between 4 tall serving glasses filled with ice. Makes 5 2/3 cup. About four 1 1/3 cup servings. Garnish each serving with a strawberry and sip with a straw.

Notes: 

For a thicker, slushier drink, use frozen strawberries or add 1 1/2 cups of crushed ice to the blender, instead of serving in crush them in the  filled glasses. (If using regular ice cubes, crush in the blender before adding the other ingredients.)

For a spiked beverage, add 1 cup of vodka to the mixture.

I made this drink for my elderly godparents because they needed additional hydration and something tasty (especially watermelon) would appeal to them. My husband and I enjoyed this refreshing beverage, too❣

🍹 Tropical Fruit Daiquiri Mocktail ~ An OPTAVIA Fueling Hack!

This mocktail is simple,
quick & refreshing!

 Ingredients:

1 cup crushed ice**

6 ounces cold water

1/4 - 1/2 teaspoon rum extract

1 teaspoon lime juice

1 envelope Optavia Tropical Fruit Smoothie fueling

Method:

Add all of the ingredients to a blender and process until mixed and the ice is well blended. Pour into a serving glass and enjoy!

**If you are using regular ice cubes, place in a blender and process to crush, before adding the remaining ingredients.

Equals: 1 fueling & 3/4 to 1 condiment (depending on how much extract is added)

Note: I wasn't a big fan of this fueling, but making it into a "mocktail" made it look & taste special. 🥰

Low Carb Greek Turkey (Or Beef) Burger & Spinach Salad ~ A Lean & Green Meal

This Greek Burger & salad is a 
VERY delicious & filling meal!

Ingredients:

16 ounces (1 pound) 95% lean ground turkey of beef

2 ounces (1/2 cup) fat free or reduced fat feta cheese*

1/4 cup diced red bell pepper

1/2 cup chopped baby spinach leaves

1/2 cup chopped green onion

15 Kalamata olives diced

1 1/2 teaspoons dried oregano

3/4 teaspoon garlic powder

1/2 teaspoon black pepper

3 cups baby spinach leaves

1 1/2 cups sliced English cucumber**

9 tablespoons sliced radishes or chopped yellow bell pepper

9 tablespoons Walden Farms Salad Dressing of Choice***

Method:

Add the ground meat, cheese, red bell pepper, 1/2 cup chopped spinach, Greek olives and the spices to a large bowl. Mix just until all of the ingredients are combined. Form the meat mixture into 3 large (8 ounce) or 6 small (4 ounce) patties. Grill, air fry, broil or pan fry until the burgers are completely cooked. (about 5 to 6 minutes per side)

Arrange 1 cup of spinach leaves on a serving plate. Scatter 1/2 cup of cucumber and 3 tablespoons of radishes on top of the spinach. Top with one large burger or two small burgers. Drizzle 3 tablespoons of dressing over the meat and salad. Makes 3 servings.

*If you are not following a lowfat meal plan, regular cheese may be used.

**Cut the cucumber in half and then cut into half circle slices.

***Choose your favorite dressing ~ Bleu Cheese, Ranch & Balsamic Vinaigrette are my favorites with this burger & salad.

Nutritional info per serving, approximately: 484 calories ~ 22.15 grams fat ~ 17.12 grams carbs ~ 10.25 grams net carbs ~ 56.75 grams protein

Each serving equals: 1 lean, 3 green, 3 healthy fats & 2 5/6 condiments

Note: Oh my! This Greek Burger is so very flavorful, moist and delicious ~ I definitely enjoyed this meal❣

Mexicali Shrimp/Seafood Salad ~ A Lean & Green Meal 🍤

Fresh, Delicious & Satisfying❣
(This is my version of a recipe
originally published by: The
 Culinary Institute of America)

Ingredients:

2 quarts (8 cups) water

2 pounds small - medium frozen shrimp (peeled, deveined & tails removed), or seafood blend*

3 cups cucumber, peeled, halved & sliced 1/4 inch thick

1 cup halved grape tomatoes

3/4 cup radishes, halved & thinly sliced

1/2 cup halved & thinly sliced shallots, or chopped green onions

1/2 cup chopped yellow pepper

1/2 cup chopped orange pepper

2 avocados (12 ounces) cut into bite sized chunks

Salad Dressing Ingredients:

6 tablespoons fresh squeezed lime juice**

2 cloves garlic, chopped

1 cup fresh cilantro leaves

1/4 cup chopped & seeded fresh jalapeno

1/2 teaspoon salt

1/4 teaspoon black pepper

immersion or bullet blender 

Method:

Bring the water to a boil in a Dutch oven or large pot. Add the seafood and cook for 4 to 5 minutes. (If using fresh seafood, cook for 2 minutes.) Drain in a colander, rinse and set aside.

Prepare the dressing: Use an immersion, or bullet blender, to puree the juice, garlic, cilantro, jalapeno salt & pepper until smooth. Makes about 7 tablespoons of dressing.***

Transfer the shrimp to a large bowl. Add the cilantro dressing and stir to coat. Cover and place in the refrigerator to chill. 

Prepare and combine the cucumber, tomatoes, radishes and scallions. Toss together with the seasoned seafood. Add 2 5/8 cups of the salad mixture to a serving plate. Garnish each serving with half of a chopped avocado. Makes 4 servings.

*I used 1 pound of raw medium shrimp and a 1 pound bag of shrimp, scallop and calamari (seafood blend) from Trader Joe's market.

**When I purchase a bag of limes, I make ice cubes from the juice so that I have fresh lime juice whenever a recipe calls for it. (I also finely grate the peel and freeze for later use.)

***This homemade dressing can be used on other salads. Each tablespoon has approximately: 6.2 calories ~ .04 grams fat ~ 1.75 grams carbs ~ 1.5 grams net carbs ~ .2 grams protein     

Trader Joe's Green Goddess Dressing (found in the refrigerated section with the salads) may be substituted for the homemade dressing.

Equals: 1 leanest, 3 greens, 3 condiments & 2 healthy fats

Nutritional info per serving, approximately: 418.26 calories ~ 15.8 grams fat ~ 23 grams carbs ~ 15 grams net carbs ~ 42 grams protein

Note: This delicious salad is restaurant quality and reminds me of salads prepared by my favorite seafood restaurant❣

Perfect & Creamy Peanut Butter Pudding Cups 🥜

This is a delicious & healthy treat that
is perfect for peanut butter lovers of all ages❣

 Ingredients:

1/3 cup granulated sugar

1/3 cup packed dark brown sugar

3 tablespoons cornstarch

1/4 teaspoon sea salt

3 cups almond milk (or milk of choice)

1 cup cream or half & half

1 cup creamy peanut butter

2 teaspoons pure vanilla extract*

Optional Garnishes:

whipped cream

peanut butter chips

mini chocolate chips

chopped peanuts

Method:

In a large pot or Dutch oven, whisk together the sugars, cornstarch and salt. Slowly pour in the milk while stirring to mix and dissolve the sugar. Stir in the half & half.

Bring to a boil over medium-high heat. Reduce the heat to medium and continue to cook, stirring constantly, for 2 to 3 minutes.**

Turn off the heat and stir in the peanut butter and vanilla. Once the peanut butter is melted, whisk, or use an immersion blender to make the mixture completely smooth. Divide evenly between eight 4 ounce dessert cups. Refrigerate for 2 hours or longer. Cover with plastic wrap until ready to serve. Serve as is, or if desired, top with your choice of garnish. Makes 8 half cup servings.

*I used vanilla extract, but you could use a mixture of 1 teaspoon vanilla extract and 1 teaspoon caramel extract.

**To check if the pudding has cooked long enough, dip a spoon in the mixture. Run your finger down the center of the spoon. If the pudding does not fill in the space, the pudding is fully thickened.

Notes: 

I created this pudding for my father-in-law who can only eat soft foods. The peanut butter tastes great and adds extra nutrition. 😀

My husband loved this pudding so much that he said, "It is the best dessert" that I have ever made! (And believe me, I make a lot of desserts.)

Crunchy Butterscotch Pecan Cookies

These simple tea cookies are
buttery, not too sweet & delicious.
(They are similar to a Pecan Sandie.)
Pictured: Flattened cookies at the top
and puffy cookies at the bottom.

Ingredients:

1 cup (2 sticks) unsalted butter, at room temperature

1 cup packed dark brown sugar

3/4 cup granulated sugar

1 cup cooking oil

1 egg

2 teaspoons pure vanilla extract

4 1/2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

1 teaspoon pink Himalayan or sea salt

1 (11 ounce) bag butterscotch chips (about 2 cups)

3 1/2 cups chopped pecans (12 ounces)

Method:

Preheat oven to 350*. Line baking sheets with parchment paper and set aside.

In a large bowl, cream together the butter and sugars with an electric mixer until well blended and creamy. Add the oil, egg, and vanilla and mix until well combined. 

Sift together the flour, baking soda, cream of tartar and salt. Add to the creamed ingredients, mixing just until blended in. Stir in the butterscotch chips and pecans. Scoop portions of dough onto the prepared baking sheets. (I used a 1 inch cookie scoop.) For puffy cookies, leave the dough in rounded mounds. 

Rounded balls of dough, a bit
bigger than a large marble.

Flattened portions of dough.

For flatter cookies, gently press down on the dough, to flatten slightly, before baking. Bake for 10 to 12 minutes, or until the edges of the cookies are golden. Makes 8 dozen cookies.

Notes: These cookies have a delicious flavor! I baked trays of puffy cookies to give to my parents and in-laws. I made flatter cookies to ship to family overseas. Everyone was pleased. ❤

Keep Mosquitos Away Spray 🦟

Many years ago, this simple, yet
effective mixture was shared by
the famous commentator,
Paul Harvey, on his radio show.

Ingredients: 

3 (12 ounce) cheap beers

3 cups Epsom salts

1.5 liter (50.7 ounces) bottle blue mouthwash

Method:

Open the containers of beer and set out overnight to allow them to become stale.

Add 2 bottles of beer to a Dutch oven. Stir in the Epsom salts. Heat and stir, over medium low heat, just until the salts are dissolved. Set aside to cool. Stir in the remaining beer and mouthwash. Fill a spray bottle and store extra liquid in jars or bottles.

Use to spray around your patio and deck, or anywhere you sit and encounter mosquitos outside. The spray will not harm plants or flowers and it keeps mosquitos and bugs away for about 80 days.

Note: Every summer, my dear mother-in-law gets devoured by mosquitos! I made this mixture for her and sprayed around her patio and outside of her bedroom windows and sliding glass door. So far, no mosquitos!  🦟

Perfect Flakey Pie Crust! 🥧 (Family Recipe)

This recipe and method produces a
perfectly flakey crust that everyone loves❣

For many years, I was afraid of baking pies, because I did not know how to make crust! Fortunately, in the early 1980's, my mother-in-law Kathy Henderson taught me how to make perfect pie crust every time. (The secret is half butter and half shortening that is blended by by the heat from your hands.) ❤️

Single Crust Ingredients:

1 1/4 cups flour 

1/4 teaspoon salt                                                                                

1/3 cup mixture of butter (not softened) & shortening (1/2 butter & 1/2 shortening)

3 - 4 tablespoons chilled ice water**

Double Crust Ingredients:

2 cups flour

1/2 teaspoon salt

1/3 cup butter not softened

1/3 cup shortening (I use butter flavored flavored shortening)

6 - 7 tablespoons chilled ice water**

Single Crust Method:

In a mixing bowl, sift together flour and salt. Using a pastry blender, or two knives, cut in butter and shortening until pieces are the size of small peas. Next, use your fingers to continue mixing until the flour resembles cornmeal. 

Sprinkle one tablespoon of the water over a part of the flour mixture and gently toss with a fork.  Push to side of bowl. Repeat until all of the flour is moistened. Form the dough into a ball. On a lightly floured surface, flatten the dough with your hands. Roll dough from the center to the edges, forming a circle about 12 inches in diameter. Wrap pastry around rolling pin. Unroll from pin over a 9 inch pie pan. Ease dough into the pie pan, while being careful not to stretch the pastry. Trim dough to a 1/2 inch beyond the edge of the pie plate, folding under extra pastry around the edge. Use fingers to pinch dough into a scalloped edge. (That is called "fluting" the edges.) Fill and bake as the pie recipe directs.

For a baked empty pie crust, generously prick the sides and bottom with a fork. Place the pie pan on a cookie sheet to make it easier to remove from the oven. Bake for 10 minutes, or just until lightly golden, in an oven preheated to 450*.

Double Crust Method:

Follow the method above and separate the dough into 2 balls of equal size. On a lightly floured surface, flatten one ball of dough with your hands. Roll dough from the center to the edges, forming a circle about 12 inches in diameter. Wrap pastry around rolling pin. Unroll from pin over a 9 inch pie pan. Ease dough into the pie pan, while being careful not to stretch the pastry. Trim the pastry dough evenly with the rim of the pie pan.

Roll out the second ball of dough in the same manner. Use a knife, or tiny shaped cutter, to cut slits or designs that will allow steam to escape from the filling. Fill the pastry with the prepared filling. Carefully wrap the top crust on the rolling pin and place on top of the filling. Trim the pastry to 1/2 inch beyond the edge of the pie. Fold the top crust over the bottom crust and flute the edges. Bake as you recipe directs

** "The trick to making no fail pastry is simply using very cold water, as it helps to keep the fat cold so it does not melt. If the fat ends up melting before it makes it to the oven, it's absorbed into the flour and any chance of producing a flaky pie crust is lost."

Note: Even if I only need a single pie crust, I always prepare the recipe for a double crust pie, because my husband  has such fond childhood memories of his mother making "cookies" with leftover pieces of pie dough. So, every time I make a pie or tarts, I place a tray of crust pieces, sprinkled with cinnamon  or colored sugar, in the preheated oven. Bake for 7 to 10 minutes. My husband always is delighted when I do this for him. ❤️

Italian Hamburger Pizza Meal (Low Carb & Gluten Free)

 

This is a delicious, flavorful &
satisfying meal❣

Ingredients: 

9 ounces extra lean cooked ground beef

2 cups (8 ounces) grated mozzarella cheese

1/2 cup pork panko**

1/4 teaspoon pink Himalayan or sea salt

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/2 teaspoon Italian seasoning blend***

1 cup petite diced tomatoes (Walmart Great Value Brand ~ no salt added)

1/4 teaspoon Italian seasoning blend***

1/4 cup chopped orange or red bell peppers

1/4 cup chopped yellow bell peppers

1/4 cup chopped onion

16 slices (2 ounces) sliced turkey pepperoni

4 cups spring lettuce mix

2 cups chopped English cucumber

6 tablespoons Walden Farms salad dressing

1/4 teaspoon crushed red pepper (optional garnish)

Method:

Preheat oven to 350*. Add the beef, 1 cup of the cheese and the pork panko to a bowl and stir to combine. Add the salt, garlic powder, onion powder and 1/2 teaspoon of Italian seasoning. Mix thoroughly together with your hands. Pat into a 10 inch circle on a pizza baking stone, pizza pan or foil lined baking sheet.

Use an immersion or other blender to puree the tomatoes and 1/4 teaspoon Italian spice blend together. Spread on top of the meat. Sprinkle the remaining mozzarella cheese, bell peppers and onions evenly over the meat and sauce. Cut the pepperoni slices in half and arrange on top of the pizza.

Bake for 25 minutes, or until the cheese is melted and the edge of the meat is crisp. Remove from the oven and allow to rest for 5 minutes before cutting into 4 equal segments.

Place one segment on a serving plate. Add 1 cup of the lettuce and 1/2 cup of the cucumber to the plate. Drizzle 1 1/2 tablespoons of your favorite Walden Farms 0 calorie dressing on top of the salad. Makes 4 servings. Store leftover portions in airtight containers in the refrigerator.

**I highly recommend purchasing a bag of "Pork Panko". (I found it online.) I wanted to try some recipes that called for crushed pork rinds, but I gag at the smell and taste of regular pork rinds and when crushed their consistency becomes gummy. Pork Panko has the texture of bread crumbs and can be substituted in any recipe that calls for regular panko or bread crumbs. (When stored in the refrigerator, they will remain fresh until needed.)

***I make my own Italian herb blend and keep it on hand in an airtight container. Here is the link to that simple recipe: 

Homemade Italian Blend Seasoning ~ Gluten & Chemical Free  https://carriekitchencreations.blogspot.com/2019/09/homemade-italian-blend-seasoning-gluten.html

Nutritional info per serving, approximately: 389.75 calories ~ 49.85 grams fat ~ 12 grams carbs ~ 10.75 grams net carbs ~ 41.6 grams protein

Notes: This Italian Hamburger Pizza is so delicious ~ my gluten & carb eating husband loved it, too. Very simple to make and definitely a family pleasing meal!