Cooking With The Undomestic Housewife

SImple but good recipes with a hint of fun facts and nutrition info.

When The Pineapple Became A Veggie. April 3, 2012

Filed under: chicken,cooking,easy,food,Fooooood!,health,lifestyle,recipe — Kristi bri @ 7:46 pm
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Pineapple, chicken and wild rice.

First off, let me apologize for the quality of this photo; yes it was taken in a tupperware, on it’s journey to becoming leftovers. I did not think to take a photo, because honestly, I didn’t think it would be all that great. But it was great, cheap and just so darn easy to make.  You do however, need a crockpot… and chicken…and a can of Pineapple…and a handful of wild rice… and something to do because you won’t have to spend your time making this; see the magical crackpot   –although it could be considered a ‘crack’pot as it’s so wonderful you just want to use it all the time. Maybe I will start calling it that!

Anyways, the magical CROCKpot does ALL the work! Even my husband can do this (especially when you forget and only remember on your way to work at 6:15am) and he did in fact do 96.8% of the work.

I don’t have any cute little discovery story for this one, I simply looked in my fridge and thought “chicken…again…hmmm..oh, I have a can of diced pineapple, which I cleverly picked up from the dollar store; making this meal cheap as chips, as the English would say! Then I remembered that I have the Crackpot.

But in this recipe, you have the perfect combination of protein and healthy carb. The pineapple is also filling and healthy (if you choose the right can– not the one filled with sugar, preservatives and possibly corn syrup.), read your labels.

OK, lets get down to it: It’s best to start this process in the morning, or noon.


  • Chicken breast (2-4), or, if you’re like me and accidentally pick up chicken tenders, that’s fine too.
  • 1 Can of diced (or sliced will work too) Pineapple, including the JUICE– if you have fresh, that’s just as good– Ah*snob*em.
  • About 1 cup of water
  • 1 cup of rice (I used wild, but whatever you want is fine)
  • Cayenne pepper and S&P

Things you will need: 

  • A Crockpot aka. crackpot (or slowcooker)
  • A spoon
  • A can opener (if you can’t just tear the top off of your pineapple can)
  • a book, or drink, a job, or just some free time.


  1. Put everything in the crackpot. I would add the rice 1/2 through or at least 2-3 hours before eating, but I don’t think it will hurt to have it in there for the 8-10 hours.
  2. Put the lid on.
  3. Plug in and Turn the crackpot on to LOW (if your starting it at 8am’ish; HIgh, if you’re starting it later, like noon, or want it for lunch)– now that I think of it, maybe not a good idea to start drinking at 8am–…or is it?  🙂
  4. At dinner time turn it of and scoop out your serving

When it’s finished, everything is perfectly sweet and savory and the pineapple no longer resembles a fruit–TRAITOR!! And goes perfectly with everything, all in the same bite.

Sprinkle with love and ENJOY!



**If you’re a reader of this blog, I apologize for the delay in my posts, I’m a horrible blogger. But Alas, I have been photographing more of my cooking and have 2-3 more recipes to come!!


Bake and Shake- Lemon-Pepper Chicken and Caesar Salad September 13, 2010

Filed under: chicken,cooking,easy,food,health,recipe,salad — Kristi bri @ 4:20 pm
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lemon pepper chicken and caesar salad

lemon pepper chicken and caesar salad

If you’ve been following this blog, you know that I like healthy meals that are easy to make and either take no time at all, or ones that I don’t have to keep an eye on (because I’m not very good at that).
Now I know you’re asking “What? quick, easy and Healthy–and it’s not McDonalds?” YES! And this time I’m giving you an entire meal idea: Lemon-Pepper Chicken and Caesar Salad

Every once and awhile I will buy bagged salads. they’re easy, quick and perfect for two people (or more with less amounts). My husband likes Caesar, but the Mediterranean is also very scrumptious. And added bonus: you can shake-up all the ingredients in the bag and voila, dump out onto your plate already prepared.
I wouldn’t noooormally recommend Caesar because the cream dressing brings way too many extra calories to the table. But ce-la-vie (I don’t speak french, so sorry if that’s not how it’s spelled).

Obviously these two items together is just a suggestion; I’m not saying “You MUST have Caesar Salad with this chicken.” Have rice if you want, or cake even. I won’t judge.

The chicken however turned out a lot better than I expected and we will be using this recipe over and over– It was just too easy:

Ingredients: serves 2 people

  • Chicken: I accidentally bought pre-cut strips which worked out perfect, but about 2-3 Breasts (cut into strips–or not) would                     do fine.
  • 1-2 Tbsp Lemon-Pepper: It’s in the spice section of the supermarket. If you don’t have this, or don’t want to buy it (which I suggest you do because it goes great with everything) use Lemon Zest and pepper. If you Don’t have lemons, try and pick another recipe.
  • Tsp Salt (and more pepper if the Lemon-Pepper isn’t enough)
  • Tsp Chili Flakes (optional)
  • 2-3 Tbsp Parmesan Cheese


  1. Preheat oven to about 350.
  2. Take your Pre-cut/self-cut  (or not) chicken and sprinkle on your Lemon-Pepper (or zest), Salt, chili flakes and Parmesan cheese. I gave amounts of these as a suggestion, but it’s totally up to you how much you would like on here, but remember: too much salt is No Bueno for your body. Sprinkle both sides with these ingredients.
  3. Place the chicken on your baking pan of choice. I use one that has a rack within a pan, that way any fats etc. can drip/fall off–there’s not much fat to these, but if you do have a pan like mine, it keeps the bottom of the chicken from getting soggy.
  4. Put in the oven for about 20 min. I will sometimes go about 10 min, then when it’s getting close to done, I’ll flip the chicken and switch the oven to Broil (but I live on a boat and this is the oven I have to deal with).
  5. This is about the time  to shake your salad up–open the bag and add the ingredients first tho.
  6. When the chicken is cooked all the way through (ie. no pink in the middle), sprinkle with love and enjoy.

ps. yes, it’s that easy.




All-Inclusive Chicken Salad August 16, 2010

Filed under: chicken,cooking,easy,food,recipe,salad,undomestic — Kristi bri @ 1:21 pm
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Chicken Salad

Yes, I know, another salad.

First off, let me give a brief explanation of why I used this somewhat unappetizing picture that looks like a chicken vomited on toast …Actually, never mind. This is the actual picture of what my husband made for dinner last night, and believe it or not it was so good, I had to taste it before taking a picture and deciding to use it as a blog post.

I was on the phone long distance with my parents, so I didn’t have a chance to guide him with what to do with the  raw chicken satay. Turns out he didn’t need any guidance and I wanted to post this recipe because it was a little off the wall, but delicious and SO simple.

Anyways, he placed the plate in front of me: two peices of toast with a beige and green speckled salad in between. After he turned his back, I lifted the dry piece of toast on top and glared down at the chickent vomit salad on the bottom piece. “Where’s the lettuce?” I asked. “Inside the salad” He replied. I giggled and looked down at the chicken, it was indeed chopped up inside the salad; along with diced broccoli, pickle and other ingredients.I stopped giggling. I left the top piece of toast off to use it for a desert piece of toast with honey and cinnamon, but I later topped it with more of Adam’s “All-inclusive” chicken salad.

I know you’re as skeptical as I was, thinking “lettuce and pickle IN a chicken salad, instead of using as accouterments?” Yes, that’s why it’s all inclusive. BUT, I wouldn’t recommend this for a sandwich that will be sitting in a refrigerator for any length of time because the lettuce will wilt quickly, but for immediate consumption: Yum!

Bare with me, I know these recipes have been a little different lately but I have a scrumptious pancake recipe and chicken for chicken caesar salad recipe coming too–in other words: Normal food.

Ingredients:Serves 2-3

  • Chicken- I bought 2 prepackaged chicken satays (because they were cheaper than chicken breast), but 1-2 breasts will be fine.
  • 2 leafs of the lettuce of your choice
  • At least 1 piece of Bread for each person- toasted or not. (At least 1 piece because you can eat it open-faced like I did, or like a normal sandwich)
  • 2-3 tree-bits and stem (technical term) of broccoli.
  • 1/4 cup of chopped onion (red/white) or shallot
  • 1 pickle OR 1-2 Tbsp of pickle relish
  • S&P
  • 2 Tbsp of [low fat] Mayo. *low fat optional depending on your diet or what you have handy, which I guess goes for all these ingredients.

How to put it together:

  1. The easiest way to cook the chicken in the oven so you can just leave it for a bit and watch TV, or play Yahtzee until it’s done. But if you want to fry it or grill it, that’s Okay too, it can just be more work.
  2. When the chicken is done set it aside to cool.
  3. Start chopping your other ingredients and put them into your mixing dish with the ingredients that may not need to be chopped; like S&P or the relish–unless you don’t have a pepper-grinder and have to shop your pepper…
  4. Once all the ingredients are mixed and the chicken is cool, chop the chicken into smaller-than bite-sized peices and add to the mixture.
  5. Mix until everything is covered in Mayo… and mixed.
  6. Spoon it onto the bread.
  7. Sprinkle it with love and eat it–like I said–as a normal sandwich, an open-faced sandwich, in a wrap, pita, alone or on a bed of lettuce–but if you do that, I guess the “all-inclusive” lettuce in the salad instead of AS the salad is your choice.

Again, I WILL be doing NORMAL recipes next–not like my favorite Raman-noodle sandwich (Which is just freshly-made, in-the-broth Raman noodles on a buttered piece of bread folded in half. Mmmm)

In the meantime, enjoy.