Crock Pot Sesame Chicken

I first learned about this recipe a couple of weeks ago in a post by Jen at Running With the Girls, when she blogged about her menu plans for the week.  She linked to the recipe she uses for this dish.  I had a look at it, and made a few changes, so I am giving it to you here as I made it. 

I did a search for this recipe on the internet and found it on many blogs and no one seemed to have any real idea where it originated, so I am not giving any particular source credit for it. I am sure that versions of it have been around for some time.

It is delicious!  The chicken is succulent and tender and just melts in your mouth. It smells sooooo good while it is cooking.  And The Captain loved it and asked that we have it often.  I agree, it is very, very good. 

And it freezes very nicely too. When you thaw and reheat it, it tastes just as good as when it was first cooked.

I think next time, though, that I will add more onion to it.  The small amount here gets lost in the sauce and I really think it would be good if the onion was more prevalent alongside the chicken pieces.  I think I will use about half a medium onion, sliced vertically.

I hope you'll try it.



Crock Pot Sesame Chicken
Makes 6 servings.

• 2 pound boneless, skinless breasts
• Dashes of salt and pepper
• 3/4 cup honey
• 1/2 cup soy sauce
• 4 tablespoons diced onion
• 4 tablespoons ketchup
• 1 Tbs canola oil
• 4 cloves garlic, smashed and minced
• 1/2 teaspoon red pepper flakes (optional)
• 4 teaspoons cornstarch
• 4 Tbs water
• Sprinkle of sesame seeds

1. Season both sides of chicken  lightly with salt and pepper, and place pieces into into a crock pot that has been coated with non-stick spray.
2. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken in crock pot.
3. Cook on LOW for 4 - 5  hours or on high for 2 - 3 hours until chicken is cooked through.
4. Remove chicken pieces from crock pot and place on cutting surface.
5. Remove most of the sauce from crock pot and place in small saucepan.
6. Dissolve 4 teaspoons of cornstarch in 4 Tbs of water and pour into saucepan. Stir to combine with sauce.  Boil lightly on stovetop for several minutes until sauce thickens a bit.
7. Return the sauce to the crockpot.
8. Cut chicken into bite size pieces, then return to pot and toss with sauce before serving.
9. Sprinkle with sesame seeds and serve over rice or noodles.

Per serving.
Weight Watchers P+ = 8.
Calories 303; Protein 32 g; Carbohydrate 38g; Fat 3g; Fibre 0g.

Layer everything in the crock pot.

Remove chicken after it is cooked and cut into cubes.

Serve over rice or noodles.

All you need for a complete meal is a veggie on the side.

Printable Recipe



Do you have a favorite crock pot recipe to share?

Christie O's Crock Pot Balsamic Pork with Onions

I am so excited to share this delicious meal with you! 

It is called Crock Pot Balsamic Pork with Onions and I found it on a blog that I love and read regularly called Average Moms Wear Capes.  In just a few words, Christie is an energetic and enthusiastic Florida Gal who wears a variety of caps (and capes) with the labels Mom, Runner, and Writer, to name only a couple.  I always look forward to getting her blog posts in my inbox.

This dish is just too good not to pass along... and it all comes together so easily that you will want to make it again and again.   It is the season for crock pots, so get yours out, wipe off the dust and get cooking!

Start with a pork roast, some onions, dark balsamic vinegar, water, salt and pepper... layer them in the crock pot....



Cook it all up for a few hours... then thicken and sweeten the sauce and serve.  It's just that easy!

 

The Captain loves potatoes so I spooned some of the sauce over them like gravy.  Delicious.

 

 

 

And I had mine with some kabocha squash.

 

The pork is so succulent and so tender after cooking in the crock pot all day, and it just falls apart when removed.    We had the leftovers the next night with some rice and veggies.  Next time I will make a larger batch and freeze the leftovers... there are pork loins on sale at one of my local markets this week and I am on my way to get some.

 

Please check out the recipe and instructions as Christie wrote them  and when you comment there, please tell her I sent you... and then go plug in your crock pot!

 

And for my Weight Watchers friends... I didn't calculate the N.I. of this dish.  The numbers are going to depend on the kind of pork roast you use, and the number of servings  you get out of the recipe.  My pork roast was only very lean and about 1 pound so I halved the ingredients and it made 4 ample servings.  I would think you should get at least 8 servings out of the ingredients Christie describes... and the P+ value would be approximately 7 or 8 for the pork, onions, and sauce.  Very reasonable.

 

Are you a crock pot fan? 

 

Do you say 'slow cooker' or 'crock pot'?

 

Another Banana Omelet

You already know that I am quite enamoured of the Banana Omlet recipe that I posted recently.

I have been doing a bit more experimenting with it, trying to find a way to make it a little less calorie-laden and came up with something pretty good. 

On days when I want that higher protein breakfast, I will still make up my original recipe, but this one is great for those mornings when I want just a bit of something before heading off to my busy day.  It is very tasty... and the banana flavor is much more apparent than in the orginal Banana Omelet.

Give it a try, I would love to know what you think.

I made it this way for The Captain and me, but of course you could halve the ingredients and use a smaller pan.  I served it with a bit of soynut butter on the top.

And if you have a frozen banana, great, just make sure it is thoroughly thawed before you start mixing.  Don't use too high a heat setting - the sugar in the banana will burn fairly easily.

 



Another Banana Omelet
Makes 2 servings

• 1 medium banana
• 2 eggs
• Dash of cinnamon

1. Mash the banana well and mix in the eggs and beat till frothy.
2. Pour mixture into a skillet that has been coated with non-stick spray and set over MEDIUM heat.
3. Sprinkle with cinnamon.
4. Once the edges of the omelet are a bit dry and cooked, cover and let sit till the eggs are cooked through, about 5 minutes.
5. Fold in half and serve.

Per serving.
Weight Watchers P+ = 3.
Calories 129 ; Protein 7g; Carbohydrate 14g; Fat 5g; Fibre 1g.

Beat the eggs and mashed banana till frothy.  I used my immersion blender.

 

Sprinkle with cinnamon.

Fold to serve.

 

With a bit of nut butter and some fruit and toast. 

 

 

Printable Recipe

 

Do you think this is something you would make?  If you do, I would love to know if you liked it.