Ingredients
•12 boneless, skinless chicken thighs
•Kosher or sea salt to taste
•¾ teaspoon pepper, divided
•2 tablespoons olive oil, divided
•1 lemon, sliced
•1 cup chicken broth (fat free, low sodium)
•2 tablespoons freshly squeezed lemon juice
•¼ cup flour, optional corn starch
•½ teaspoon ground cumin
•¾ cup pitted green olives

Directions

Sprinkle chicken thighs evenly with salt and ½ teaspoon pepper.

Heat 1 tablespoon oil in a large skillet over medium-high heat; add half of chicken. Cook about 3 minutes per side, or until browned. Transfer to a slow cooker. Add remaining 1 tablespoon olive oil to skillet, and repeat procedure with remaining chicken. Transfer to slow cooker, and add lemon slices.

Combine broth, juice, flour and cumin, stirring with a whisk. Pour broth mixture over chicken.

Top with olives and remaining ¼ teaspoon pepper. Cover and cook on low heat for 6 hours.

www.skinnyms.com

Dreyer's Super Sundae Brownie Bowl

Here's an easy way to push your already extraordinary Dreyer's ice cream sundae over the top – a fresh-baked brownie bowl. And the best part? You don't have to wash the bowl since you get to eat it!

You will need:
DREYER'S GRAND NESTLÉ® TOLL HOUSE® Cookie Dough ice cream or SLOW CHURNED® Cookie Dough light ice cream
Brownie batter (made from your favorite recipe)
2 muffin tins
Cooking spray
Chocolate sauce
Sprinkles

Directions
Follow the directions for your favorite brownie recipe to make the batter.
Spray cups of a muffin tin with cooking spray, and add brownie batter to each cup until they're about two-thirds full.
Spray the second muffin tin with cooking spray and place on top of the first tin of brownies.
Place in the oven and bake, following your brownie recipe's directions.
After the bowls are completely cool, add a scoop of ice cream, top with chocolate sauce and sprinkles, and enjoy!

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www.dreyers.com

What You’ll Need:

4 – 5 Boneless Skinless Chicken Breasts, thawed
1 cup Pesto
3/4 cup Sour Cream
Crockpot

What You’ll Do:
Cook chicken in crockpot on high for 3 hours {covered}.
After 3 hours, drain juices from crockpot.
Mix together Pesto and Sour Cream, and stir well.
Pour mixture over chicken, and cook on high for 30 more minutes {covered}.

ENJOY!!

www.TheFrugalGirls.com

Ingredients

5 large apples, peeled and diced
2/3 cup brown sugar
1 tsp. lemon juice
2 ¼ cups Caramel Apple Cookie Mix (or sugar cookie if can’t find)
1 cup unsalted butter, melted
15 soft caramels (I used Kraft), wrapper removed, and cut in half

Instructions

1. In a large sauté pan over medium heat add apples, sugar, and lemon juice. Let it cook down so that the apples are tender.
2. Spray 9-x13-inch baking dish with baking spray or use butter. I baked mine in two smaller dishes, that are 6×6.
3. Add the caramel pieces to the apples and pour into the prepared dish(s).
4. Sprinkle cookie mix over the top of the apples.
5. Pour melted butter over the cookie mix.
6. Bake at 350F for 45 minutes or until top is golden brown.
7. Serve warm and with ice cream and caramel sauce if desired.

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www.culinaryconcoctionsbypeabody.com

Ingredients
1½ pounds salmon fillets
lemon pepper to taste
garlic powder to taste
salt to taste
⅓ cup soy sauce
⅓ cup brown sugar
⅓ cup water
¼ cup vegetable oil

Instructions

1. Season salmon fillets with lemon pepper, garlic powder, and salt.
2. Combine soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large re-sealable plastic bag, pour soy sauce mixture over fish, seal, and turn to coat. Marinate for at least 2 hours.
3. Preheat grill for medium heat.
4. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork. Or wrap it in foil and bake at 425° for approximately 15 minutes.

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www.madefrompinterest.net

This is an amazingly simple pumpkin bread recipe that will leave you wanting MORE. I cook the bread in the crockpot instead of the oven so I don't warm my home on a hot day! A side effect of slow cooking the bread is it's incredibly moist!

Serves: 4-6

Ingredients
½ cup of oil
½ cup of sugar
½ cup of packed brown sugar
2 eggs (beaten)
1 15oz can of pumpkin
1½ cup of flour (sifted)
¼ tsp. of salt
½ tsp. of cinnamon
½ tsp. of nutmeg
1 tsp. of baking soda

Instructions
1. Blend the oil and both of the sugars into a large bowl.
2. Stir in the beaten eggs and canned pumpkin. Add the remaining dry ingredients and mix thoroughly.
3. Pour the batter into a greased or oiled bread pan. (I used a canola oil spray that worked just fine.)
4. Add two cups of water to your crockpot and place the pan into a crock pot.
5. Cover the top of the crockpot with eight-ten paper towels. This is to trap condensation and keep the bread from becoming mushy.
6. Place the crockpot lid on top of the crockpot (I tried to make sure the paper towels were trapped around the lid so they didn't slip) and bake on high 2½ to 3 hours.

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