Leek, Mushroom, and Chicken Stir Fry Over Rice With Homemade Dressing Drizzle

Since becoming artificial sweetener free in our home cooking has changed drastically. I always felt we ate fairly healthy but now I know without a doubt we eat very healthy and consume copious amounts of veggies.

Here is a recipe I tested on myself before passing it by my husband and thankfully he enjoyed it as much as I did. It uses fresh veggies, pineapple for a bit of sweetness, and can be served over any choice of things…from rice, farro, barley, couscous…really whatever you prefer. My husband is a rice guy…so rice it was for us. And don’t get scared that it calls for making your own dressing to drizzle over the top….it is super easy and most items can be found in any home pantry already. It mixes up in seconds and can be used on a number of things throughout the week.

First, for the dressing you will need:

1 garlic clove-finely minced

1 tsp honey

2 TBSP lemon juice

1 Tbsp dijon mustard

1/4 cup red wine vinegar

1/2 tsp salt

1/4 tsp pepper

2/3 cup olive oil

In a glass jar, add these ingredients and give it a good shake to mix well. Store this in the refrigerator for up to a week and use it on this meal along with many others.

Next, for the stir fry you will need:

either chicken breast, thighs, or tenders diced to bite size pieces(enough to feed 4 people)

3 TBSP olive oil-divided

2 leeks-cleaned and diced (read below how to clean a leek)

1/2 vidalia onion-diced

1-8 oz. package of sliced mushrooms

1 garlic clove-finely minced

cooked white/brown rice, farro, couscous….whatever your family prefers to put stir fry over will work

10 oz.can drained pineapple tidbits or fresh pineapple if you have it on hand

salt and pepper to taste



In one pan toss the chicken with 2 TBSP olive oil and cook until no longer pink in the middle.

In another pan saute your leek, onions, and mushrooms with 1 TBSP of olive oil and a sprinkle of salt. When they are just about done add the garlic and pineapple and saute another 5 minutes.

Meanwhile, have your rice cooking nearby.

To serve, add rice to your dish, top it with the leek mixture adding some chicken pieces to the top. Drizzle some of the dressing over all this and enjoy.


This is such an easy dish and the dressing truly makes the whole thing come together. Easy, cheap, and fast is how I cook in the summer months and this is a perfect way to achieve all this and enjoy a meal.

****How To Clean A Leek: Cut the majority of the green part off the leek. Peel away any hard or woody parts of the outside leaves. Take your knife and from the root side cut slits the long way leaving the root intact to hold the leek together. Now take the leek and run it under cold water separating the leek leaves with your fingers. This will keep the leek all held together but enable you to also run it under water removing any dirt or sand left from the growing process. When your leek is clean dice it up to the size you prefer.







As grilling season approaches I get pretty excited about the break I get from cooking dinner every night. I am not a grill master and have no hope to be in the future. However, my husband does a really nice job of grilling. On a good day he may even get creative with the spices.

Here is a BBQ rub that he made after reading a few different recipes for some ideas. Then I borrowed out my lab (my kitchen) and he mixed up his own mixture of spices and came up with this. It is spectacular on ribs, pork, and chicken.



1/4 cup packed brown sugar

1/4 cup sweet paprika

3 TBSP. black pepper

2 TBSP. sea salt

1 TBSP. celery salt

2 tsp. garlic powder

2 tsp. onion powder

1/2 tsp. cayenne pepper

Mix all these spices together in a glass jar. Give it a good shake until its well combined.

Apply this rub to your choice of meat and refrigerate for at least one hour.

This works well with meat that is grilled, baked or pan seared.

Store remaining rub in an airtight jar for up to 6 months.

Crock Pot Shredded Taco Chicken

This shredded taco chicken dish I would not really even consider a recipe. I literally threw what I had in a crock pot before leaving one day so I would not have to deal with any preparation when we returned from a day of hiking. It turned out very tasty so I thought I would share it with you all.


Crock Pot Shredded Taco Chicken

3-4 boneless skinless chicken breasts

2 cups of any salsa (I used Pace)

1 Tbsp. taco seasoning mix

1 cup frozen corn

1-15oz can black beans

Lay the chicken breast in the crock pot and sprinkle them with the taco seasoning. Pour the salsa over the top. Then pour the frozen corn on top of the salsa. Cover and set to low for 6 hours.

Next,after 6 hours, take two forks and shred the chicken breast right in the crock pot. This will be very easy to do at this point. Take your beans and rinse them under cool water. After rinsing, add them to the chicken mixture . Heat them for about 10 minutes and serve.

I chose to serve the chicken on salad greens with our favorite taco toppings. You could also serve this in shells or tortillas with your favorite taco toppings. Which ever you prefer will be just as tasty.



Crock Pot Sweet and Sour Chicken

Once a week I try and plan a crock pot meal to make life easier. I normally plan this for Wednesday’s because that is our play day with a friend that stops in to play in the morning hours. Here is a family favorite I have been preparing for many years.


Sweet and Sour Chicken

1 pound baby carrots

1 medium sweet pepper-cut into chunks

1 small head of broccoli-cut into bite size piece

1 medium onion-cut into chunks

3 boneless chicken breasts cut into chunks

1 (20 oz) can of pineapple chunks

1/3 cup brown sugar

1 TBSP soy sauce

2 tsp. chicken bouillon granules

1/2 tsp. ground ginger

1/4 tsp. garlic powder

3 TBSP. cornstarch

1/4 cup cold water

Hot cooked rice to serve it on

In your crock pot layer your carrots, peppers and onions. Place your chicken chunks on top of your veggies. Drain your pineapple. (RESERVE THE JUICE) Place the pineapple chunks over the chicken.

Now, to the pineapple juice your kept add the soy sauce, garlic powder,  ground ginger, brown sugar and the bouillon. Mix this together well and pour it over all the layers in the crock pot. Cover and cook 8 hours on low.

Before serving mix together the cornstarch and water until all the clumps are smooth and mix this into the crock pot. Stir until it thickens.

Serve over rice or any other grain your prefer.

Chicken Potpie

It has been so chilly here all week that I thought it would be comforting to have this chicken potpie dinner which we typically enjoy in the fall/winter months.

Here is the recipe for chicken potpie with corn bread topping instead of the typical pie crust topping.

Chicken Potpie


Chicken Mixture consist of:

16oz bag of frozen mixed vegetables

2 cups rotisserie chicken

pepper to taste

10 3/4 oz cream of celery soup

10 3/4 oz. cream chicken soup

Mix this all together well.


Spray a 8×8 or in my case 9×9 baking pan with nonstick cooking spray and pour the chicken mixture into this prepared dish.

Topping Mixture:

 8.5 oz. box Jiffy corn bread muffin mix

3 eggs

2 TBSP. olive oil

14 3/4 can cream style corn

Mix well in a small bowl.

Pour over your chicken mixture.


Bake uncovered at 400 for 45-60 minutes, or until the crust is light brown. Let the pie sit for 10 minutes before eating.


Serve and enjoy.

Hope you like it.