I really hate veggies but I really hate being over-weight more so this year I’m declaring a veggie year! I have this plan if I can’t see it then it must not be there haha #MagicBullet FTW!! My next grocery trip I’ll be stocking up on the following ingredients for this recipe: Weight Watchers Mexican Zero Points Soup Recipe ♥ A Veggie Venture. I really don’t eat a lot now but what I do eat isn’t the best choices ya know. So my plan is to continue what I am doing but veggies as often as possible. I have a lot of ideas bouncing around in my head for a veggie garden this year.
OMG that was like da’bomb! Chicken & Stuffing in the crockpot and that’s saying something because I’ve never ever liked stuffing!!
I wanted the kids to come over for dinner but it’s been so hot this month I didn’t want anyone to have to stand around the kitchen to cook making the heat in the house worse. I decided it’s the perfect time to try out some new recipes I’ve collected lately; Chicken & Stuffing, Macaroni & Cheese, and for desert Dump Cake.
Jon/Ben made the mac & cheese and it was fantastic! After having read comments on the recipe I told Jon to leave out the eggs, only boil the macaroni 6 mins, and only cook for 2.5 hours so it wouldn’t be mushy. Of course she didn’t even read my instructions, go figure. Ben only used one block of cheese from what I understand but it was really good. The sour cream really gave it a nice creamy texture and you couldn’t even tell it was lite on cheesiness!
Hubs and I made the chicken and stuffing which turned out omg good. Surprising since he froze the chicken over night by mistake. Basically we laid out enough (frozen) chicken for one per person (we had eight chicken breast) in the crockpot then poured two boxes of stuffing over it. We mixed a 26oz can of cream of chicken soup with a half cup of sour cream and spread that over the top. Closed the lid on the crockpot and cooked it on high for 6 hours without disturbing it. When it was time I started stirring it and the chicken was so tender it shredded – seriously this dish was OMG awesome! Several times I heard comments about it being like eating Thanksgiving dinner in one dish.
Steph was supposed to make desert but I forgot to tell her so we made it a day ahead ourselves. I’m linking the cherry-pie recipe which is “to die for” but it’s quite sweet and since everyone has been trying to watch there calories (and mac/cheese is usually calorie intensive as is) I decided to swap the cherry filling with canned pineapple chunks. I also mixed in a half-cup of brown sugar into the dry cake mix before pouring it over the fruit. Of course a stick of butter is cut up and spread out on top. Cook on high for about three hours and serve with a scoop of simple vanilla ice cream and YUM!
This was so simple and GOOD, I can not wait to do a crockpot night again!!
- 1 cup sugar
- 1 cup flour
- 2 teaspoons baking powder
- Dash of salt
- 3/4 cup milk
- 1/2 cup (1 stick) butter, melted
- Brown sugar
- 1 can peaches, diced
- Preheat oven to 350 degrees.
- Put 1 teaspoon of melted butter into each regular size muffin tin.
- With a wooden spoon stir together the sugar, flour, baking powder, salt and milk.
- Put 2 tablespoons of batter into each muffin tin.
- Add 1 tablespoon diced peaches on top of the batter.
- Sprinkle with brown sugar and then cinnamon.
- Bake for 12 minutes.
- Let them cool almost completely before taking out of pan. Use a butter knife to loosen the edges then just lift them out.
For more recipes from Sweet Tooth Friday, check out their website at http://www.alli-n-son.com!
My latest Bzzz kit has arrived and it’s Fage Greek Yogurt so now that I’ve got three lovely tubs of 0% and 2% I want to share with you what I’m planning to make using them:
Creame Chicken Enchiladas
1/4 Cup FAGE Total Classic
1/4 Cup chopped onion
1/2 Cup chicken broth
1/8 Teaspoon pepper
2 Tablespoon Wondra
3 Ounce cooked chicken breast
1/4 Cup shredded cheese
1 Tablespoon chopped cilantro
1/4 Cup pico de gallo
2 Tablespoon chopped scallions
3 Large Corn Tortilla
Heat oil over medium heat. Add onion and garlic; cook 3 to 4 minutes, stirring occasionally, until onion is tender. In medium bowl, stir broth, Wondra, and pepper with wire whisk until blended. Slowly add to hot mixture in skillet, stirring constantly. Cook and stir 5 to 6 minutes, until mixture boils and thickens slightly. Remove from heat. Stir in Fage until well blended. In another medium bowl, mix chicken, 1/2 of the cheese, cilantro and 1/2 of the sauce. Place tortillas on microwavable plate; cover with paper towel. Microwave on High 10 to 15 seconds or until softened. Spoon about 1/3 cup chicken mixture down center of each warm tortilla. Roll up tortillas; arrange, seam sides down, in baking dish. Top enchiladas with remaining sauce. Cover with foil. Bake at 350 for 30 minutes, or until sauce is bubbly. Remove from oven. Uncover; sprinkle with remaining cheese. Let stand 5 minutes before serving. Just before serving, green onions.
Creamy Pesto Chicken
1 lb Boneless skinless chicken breasts, cut into 1-inch cubes
3-4 healthy spoonfuls of Pesto sauce – pre-made or homemade. A warning several pre-made brands actually use a bunch of spinach and try to pass it off as basil. Check the ingredient list for one made only with basil.
1 c Fat-free Half & Half
1 container Fage Fat Free Yogurt
Salt and pepper to taste
Heat a pan over medium heat and spray it lightly with cooking spray. Add your chicken and three or four large spoonfuls of pesto sauce per pound of chicken. – Cook until the chicken is cooked all the way through, somewhere between ten to fifteen minutes of cooking. – If your pan is really hot, let it cool before this next step. Reduce heat to medium-low and carefully add in the half & half. You want to keep anything made with dairy not hotter than a light simmer, or it’ll separate. Next, add in the Greek yogurt. This gives the sauce an amazing flavor! Take a sample and decide if you’d like more pesto, and salt and pepper to your preference. – Simmer the sauce for a few minutes. If you use real Half & Half, it’ll thicken as it cooks. Set the pan aside and you’ll find that the sauce will thicken as it stands. Serve alone or over pasta. It’s deliciousness either way!
For more recipes from Sisters-in-Long, check out their website at http://sistersinlong.com!
1 pink or red eating apple
Juice of 1/2 small lemon
1 tbsp butter
3 tbsp raw sugar
Generous pinch of Chinese five-spice powder
3/4 cup FAGE Total Greek Yogurt
Cut the apple, remove the core and divide into approximately 8 wedges. Toss in the lemon juice. Place the butter and 2 tbsp of sugar with the five-spice powder in a small pan. Heat gently until the butter melts. Add the apple pieces and cook for 4 – 5 minutes until the apple is coated and beginning to soften. Spoon into a heat-proof serving dish and top with FAGE Total Greek Yogurt. Sprinkle with the remaining sugar and place under a very hot grill or broiler to melt the sugar. Chill for about 1 hour before serving.
This dessert can also be made with pears, or use soft fruit and omit the cooking stage – just add a few drops of your favorite liqueur instead.
Chinese Five Spice Recipe
2 tablespoons anise seed.
2 tablespoons fennel seed.
2 tablespoons ground cinnamon.
2 tablespoons whole cloves.
2 tablespoons whole peppercorns
In a spice grinder or with a mortar and pestle, combine all ingredients (in batches if necessary); grind until mixture becomes a fine powder. Store in an airtight container for up to 6 months.
To make up for the yummies yesterday I’m sharing this post I got off the kiddo’s blog!
Here are 8 home made vitamin water recipes to help you keep the water flowing! As a rule, you should try to avoid as much as possible industrial food and beverages.