Thursday, October 29, 2009

White Chili

I really liked this recipe, however I have another one I like better...I just have to find it lol. Try it. You wont be disappointed.

I found this recipe on this site CLICK HERE or read below.

1 lb chicken, cut up into small chunks (I like to use boneless breasts for their "ease" and lower fat content)
1 cup chopped onion
1 can (or the equivalent) chicken broth
2 cloves of garlic, chopped finely
2 tsp Cumin seed (ground will not withstand long cooking as well)
1/2 tsp dried oregano leaves
3 -15oz cans white beans (great northern or cannellini), drained and rinsed
1 or 2 chopped red, green or yellow bell peppers, or combination
jalapeno chili peppers, fresh, jarred or canned, optional or 'to taste' (depending on how much heat you like!)

In a 4 or 6 quart crockery cooker combine the chicken, onions, chicken broth, garlic, cumin and oregano.

Let cook awhile on low (approx. 3-5 hours, depending on your schedule)
Add drained beans.

Now here is the important part if you don't want mushy chili.. Add the bell peppers and jalapeno peppers (if using) no earlier than the last hour or hour and a half before serving.

Top each serving with shredded Monterrey jack cheese and or broken tortilla chips if desired.

Monday, October 12, 2009

Texas Caviar

Sorry about not posting for a while, my sister and I both go to school, and it has been one CRAZY semester!

So here is one of my favorite recipes courtesy of Kris.


3 avocados (diced)
3-5 tomatoes (diced)
1 small bag frozen corn (defrosted)
2 can's of black beans
1 onion (chopped)
1 bunch cilantro (chopped)
1 bottle Zesty Italian Dressing
1 tsp Garlic Salt
1 tsp Garlic Powder
1 tsp Season Salt

Mix all ingredients together and serve with tortilla chips.

I personally love these, available at your local Target or Costco.

Monday, August 31, 2009

Misty's Famous Chicken Salad

Chicken Salad
12.5 oz Canned Chicken
4 TBSP Mayo
1 Small Pickle
1/2 Tomato
2 TBSP Green Onion
1/4 C Grated Cheese
2 TBSP Italian Dressing

Mix ingredients together and add more mayo if needed.

I eat this both plan, or on a piece of Great Harvest whole wheat bread with juicy fresh tomato's on top. MMMM!!!

Monday, August 24, 2009

Easy Fried Brown Rice

1 teaspoon oil
1 egg
1 green onion
1/2 cup cooked ham, chicken or pork, diced
2 cups cooked brown rice
1 tablespoon soy sauce

Heat oil in skillet. Add egg and stir-fry until cooked.

Add onion and meat. Stir-fry until onion wilts.

Add Rice and Soy sauce. Heat through

Serves 4

Monday, August 17, 2009

Spicy Peanut Chicken

This recipe comes from the cookbook, “500 Low-Carb Recipes.” I loved the flavor and it was super easy to make. I left out the jalapeno so it was not very spicy (just the way I like it!) The peanut flavor was a little light and I would probably add more peanut butter next time. I used fresh tomatos instead of canned. I added a little chicken broth to the sauce to compensate for the lack of moisture from not using the canned tomatoes. I sliced the chicken into strips. The sauce thickened after cooling for a few minutes. I served the dish over whole wheat pasta.

1 teaspoon ground cumin
½ teaspoon ground cinnamon
2 or 3 boneless, skinless chicken breast
2 to 3 tablespoons olive or peanut oil for sautéing
½ smallish onion thinly sliced
1 can (14 ½ ounce) diced tomatoes
2 tablespoons natural peanut butter
1 tablespoon lemon juice
2 cloves garlic, crushed
1 fresh jalapeno, cut in half and seeded

On a saucer or plate, stir the cumin and cinnamon together, then rub into both sides of chicken breasts.

Put 2 to 3 tablespoons or oil in a heavy skillet over medium heat, and add the chicken and sliced onions. Brown the chicken a bit on both sides.

While that’s happening, put all the liquid and half the tomatoes from the can of tomatoes in a blender or food processor, along with the peanut butter, lemon juice, garlic, and jalapeno. Blend or process until smooth.

Pour this rather thick sauce over the chicken (which you’ve turned at least once by now) add the rest of the canned tomatoes, cover, turn the burner to Low, and let it sit for 10 to 15 minutes, or until the chicken is cooked through.

Sunday, August 16, 2009

Apple, Bacon, and Blue Cheese Omelet

This recipe comes from the cook book, “15 Minute Low Carb Recipes". I loved it. The combination of the tart apples and the sharp cheese was delicious. I used turkey bacon and feta cheese in stead of blue cheese because it was what I had on hand.

3 slices bacon (I used two and it was plenty)
¼ Granny Smith or other crisp tart apple, thinly sliced
2 teaspoons butter, divided
2 eggs, beaten
1 ounce crumbled blue cheese

Start the bacon cooking in the microwave-if you don’t own a microwave bacon rack, a glass pie plate will work just fine.

While the bacon’s cooking, melt 1 teaspoon of butter in your omelet pan over medium-high heat. Add the apples, and fry for 2 to 3 minutes per side, or until they’re slightly golden. Remove the apple slices and keep them on hand.

Melt the remaining butter in the skillet, slosh it about. Add the eggs and cook until the eggs are no longer shinny (pull up the edges of the eggs letting them run underneath until the egg is cooked through). Arrange the fried apples on half the omelet, top with the blue cheese, cover the pan and turn the burner to low.

Go back to the bacon. Crumble it over the now melted blue cheese. Fold and serve.

Wednesday, August 12, 2009

Cheesy Mushroom and Zucchini Skillet

This recipe turned out to be pretty yummy and filling. I ate it for dinner tonight and it filled me up pretty quickly!

Two Medium Zucchini’s, pealed and sliced into one inch pieces
1 large onions pealed and sliced into ¼ inch pieces
8 oz – 12 oz mushrooms, washed and quartered
3 garlic cloves crushed
¼ cup canola oil

Sauté vegetables in oil and garlic over medium high heat in a large frying pan. Cook until zucchini and onions are softened but still firm, about 10-15 minutes. Sprinkle with salt and basil. Serve with a sprinkle of cheese on top.

Monday, August 10, 2009

Sesame Ginger Dressing

You can whisk the following ingredients in a bowl. I used my Magic Blender, that way I did not have to mince the garlic. I left the sesame seeds out and sprinkled them on top. I also added some precooked grilled chicken and roasted slivered almonds to my salad. I substituted honey for the sugar and added a bit extra for sweetness. This is a strong, flavorful dressing.

2 Tablespoons rice-wine vinegar
2 Tablespoons reduced-sodium soy sauce
1 Tablespoon Asian (dark) sesame oil
1 Tablespoon grated peeled fresh ginger
4 Teaspoons white or black sesame seeds
½ teaspoon sugar
1 garlic clove, minced
Pinch cayenne

Sunday, August 9, 2009

Chicken and Black Bean Soup

4 boneless, skinless chicken breast
1 Tbs minced garlic (3-4 cloves)
2 cans chicken broth
2 can black beans, drained & rinsed
2 cans (14.5) mexican stewed tomatoes
1 cup salsa
1 tsp. cumin
1/4 tps black pepper
1/2 tsp oregano and thyme
2 cups shredded cheese
1 Tbs lemon juice

Cut chicken in fourths. Place all ingredients in crock-pot. Cover. Cook on low for 8-10 hours. Add lemon juice. Use cheese, and cilantro to garnish.

serves 10

Ginger Chicken with Almonds

I found this recipe on a blog that is quickly becoming my favorite place for recipes, I have listed the recipe here exactly the way I found it on the blog, but I made some changes when I cooked it. I used green onions instead of scallions and mango salsa instead of mango chutney (partly because that is what I had in the frig and because I have no idea what chutney is. I would love it if one of you enlightened me!) I also forgot to put the almonds on. . . I had them but gobbled this up before I even remembered to sprinkle them on!

Anyway, I loved this dish. It is delicious and easy to make. Most of the prep time was in preparing the chicken and the ginger. I had to do some research on-line about how to prepare ginger since I have never done it before, but it wasn’t too difficult. I paired the finished dish with brown rice. It had such a nice sauce to it, I think this would be good over whole wheat pasta as well.

4 boneless, skinless chicken breast halves (1 ½ - 2 Lbs total)
2 teaspoons ground coriander
1 teaspoon grated fresh ginger plus ¼ cup julienned fresh ginger
4 teaspoons grapeseed or other high flash point oil such as canola oil
2 teaspoons white-wine vinegar
1/2 teaspoons kosher salt
¼ teaspoon freshly ground pepper
4 large scallions (or 6 small) trimmed
½ cup mango chutney, large pieces chopped
¼ cup chicken broth
1 teaspoon minced garlic
¼ cup sliced almonds, toasted

1. Slice chicken crosswise in ½ inch thick pieces. Toss with ground coriander, grated ginger, 2 teaspoons oil, vinegar, salt, and pepper in a medium bowl. Marinate at room temperature 15 minutes.
2. Thinly slice white parts of scallions. Julienne green parts; set aside.
3. Stir together chutney, broth, and garlic in small bowl
4. Heat remaining 2 teaspoons oil in a 12-inch non stick skillet (or wok) over medium-heat. Add scallion whites and julienned ginger; stir-fry 30 seconds. Add chicken and stir-fry until thoroughly cooked, 4 to 6 minutes. Add scallion greens and chutney mixture; cook, stirring, 2 minutes. Transfer to shallow bowls with hot cooked rice. Sprinkle with toasted almond slices and serve.

Chocolate Peanut Butter Smoothie

One of my favorites is anything Chocolate Peanut Butter. When I stopped eating sugar, I really missed it, so I came up with a good sugar-free solution.

3-4 spoonfuls of sugar-free plain or vanilla yogurt
5-6 ice cubes
1/2 Banana
2 TBS Adams peanut butter
1 packet of Sugar-free hot chocolate
1 cup milk

Add all ingredients to your magic bullet cup and blend until smooth.

Apricot and Nutmeg Smoothie

Tip for blending frozen fruit: I love how frozen fruit gives a smoothie that thick, cool texture, but hate when I end up with bits of frozen chunks that were just to hard to blend. I have found a simple solution. While I am going through my morning routine and I know I am about five minutes away from breakfast, I pull out my frozen fruit and put it in to my blender cup with the amount of milk I am going to use for my smoothie. I let it sit there while I finish up with my hair and make up. By the time I blend my smoothie it is soft enough that I don’t end up with big frozen chunks, but still frozen enough that I get that smooth, thick texture I love!

I made this smoothie this morning. We have an over abundance of apricots at out parents house and I froze bags and bags of them! This smoothie turned out to be surprisingly tasty!

Sugar-free low fat yogurt
Frozen Apricots
A dash of nutmeg

Blend until smooth and frothy.

Friday, August 7, 2009

Nutty Berry Smoothie

Sorry. . . again. . . I don’t measure!
Put into the Magic Bullet:

Sugar free, low fat vanilla yogurt
Frozen mixed berries
5-10 whole blanched unsalted almonds

Blend until smooth

Congrats to Misty on her 37 pound weight loss!!! WAY TO GO!

Thursday, August 6, 2009


Matt and Tassie found this recipe and I have to say it has become one of my favorites! I eat it for breakfast almost everyday (and sometimes dinner). My favorite dessert is yogurt with a little granola sprinkled on top. Who needs chocolate cake!!!

4 Cups old fashioned oats
1 Cup coconut
¼ Cup slivered almonds
¼ Cup oil
½ Cup honey
2 tsp cinnamon
2 tsp vanilla
Dash of salt
1 Cup raisins

In a large bowl, combine oats, coconut and nuts. Set aside. In a sauce pan, combine oil, honey, cinnamon and salt and bring to a boil. Remove from heat and stir in vanilla (careful, it splatters). Poor sauce over oats and stir to coat. Spread onto a shallow cookie sheet and back at 350 degrees. Bake for 15 minutes and then stir, bake for another 5 minutes or until the granola is golden brown. Cool. Add raisins. Store in an airtight container.

Rice "Stuff"

Mom and I came up with this recipe a million years ago on a Sunday afternoon when there was no food in the house. I love it, but I can’t say the same for the rest of the family. Tonight I was craving it and decided to try it with brown rice. It turned out great!

3-4 cups of cooked white or brown rice
1 can Cream of Mushroom soup
½ pound ground beef
¼ cup diced onion
1-2 Tb Worcestershire sauce

Brown hamburger and onion in frying pan. In a large bowl combine all ingredients. Put in casserole dish and bake at 350 for 30 – 45 minutes, or until the middle is hot. (Or put in individual dishes and cook in the microwave until hot.)

Michelle’s Favorite Smoothie Recipe (YUMMY!)

I don’t measure anything, so sorry. . .
Put into the Magic Bullet:

3 or 4 spoonfuls of sugar free, low fat vanilla yogurt
¼ frozen banana
Two spoonfuls of Adams Peanut Butter.

Blend until smooth and frothy.