I mentioned in my last post that we are fasting right now....we decided after some time with our Life Group to do a 21 day Daniel Fast. The Daniel Fast is not a liquid fast but its still pretty restricted. Basically it's eating vegan (no meat, no dairy, no animal products) plus no sugar, no caffiene, no processed foods, no white flours or grains. We are eating eggs and Rob is still drinking a morning cup of joe but other than that its fruits, vegetables and whole grains.
I wanted to share some recipes that are getting us through these few weeks as we attempt to declutter our systems and start our year with a clean slate focus on Christ and His will for our family!
Green Minestrone
Ingredients
2 cups whole wheat pasta (I used a mix of penne and large shells)
1/2 bag frozen green beans
1/2 bag frozen broc
1/2 bag frozen cauliflower-
1/2 bag frozen spinach-defrosted and squeezed dry
1 can cannelini beans (white, great northern) drained and rinsed
8-10 cups veggie stock
1 Onion-diced
2-3 cloves of garlic-minced
2-3 tablespoons olive oil
1 small can tomato paste
Salt, Pepper, Italian Seasoning Blend
In a large pot or dutch oven add your olive oil and heat on medium high. Add the diced onion and the garlic, stirring until translucent but not browned. Add the tomato paste and spinach and stir to heat. Add 8 cups veggie stock and season WELL with Italian Seasonings, salt and fresh cracked pepper(chicken would be fine if not fasting or vegetarian). In a large microwave safe bowl combine your green beans, broc and cauliflower and defrost for 5ish minutes, just long enough to get rid of some of the water. Remove and roughly chop to 1/2 inch-inch pcs. Add to the soup and bring to a boil. Add the pasta and cover for 15 minutes on medium-high heat. Check the pasta to be sure it's done and add the cannelini beans. Remove from heat and cover for an additional 10-15 minutes to let the flavors meld and the beans warm up. If needed add more veggie stock-mine was a great consistency with 8 cups...be sure to taste and add more salt and seasonings as needed! Serve with whole wheat crackers.
Showing posts with label Recipe. Show all posts
Showing posts with label Recipe. Show all posts
Saturday, January 14, 2012
Tuesday, October 18, 2011
Ranch Chicken Noodle Soup
I have a confession. I can't follow a recipe to save my life. It's a good thing in cooking, I don't need a step by step guide when I cook, instead I just use recipes as inspiration and 9 times out of 10 I find myself winging it, making substitutions and adding flavor. Bad part-it makes it hard to share my "recipes" But I am going to try, this was so yummy and perfect fall comfort food!
Ranch Chicken Noodle Soup
Ingredients
3 poached chicken breasts-cleaned of all fat and cut into chunks
1 can chicken broth
around 6 cups of water
1 onion diced
2 cups baby carrots diced
3-4 celery stalks-diced with leaves (celert leaves=good)
1 can cream of chicken OR 1/2 cup heavy cream
2 bay leaves
1 teaspoon seasoned salt
1 tablespoon onion onion
1.5 tablespoon garlic garlic
fresh cracked pepper
1 packet dry ranch seasoning
1 package frozen homestyle egg noodles (I used yolk free to be healthier)
Directions
Poach chicken by adding raw defrosted chicken to warm water in a large pot. Bring water to a boil and then simmer until chicken is cooked through (15 minutesish). Remove from water, remove any fat or funky parts and cut into large chunks.
Dice onions, carrots and celery. In a large stock pot coat the bottom of the pn with 3-4 tablespoons of olive oil. Over medium high heat saute the veggies, adding the salt, onion onion, garlic garlic and fresh cracked pepper until starting to get golden color and onions are transluscent. Deglaze pan with 1 can chicken broth, scraping the bottom of the pan. Add 6 cups water and 2-3 tablespoons of chicken granules (or2 boullion cubes). ~You could just add several boxes of stock or broth but I didn't have any...water+boullion is fine~
Add chicken and stir in 1 can cream of chicken OR 1/2 cup of heavy cream. This gives the soup just a little more body and richness. Whisk in the dry ranch seasoning. Taste your broth and be sure its flavorful. If it is too salty add more water. This makes a BIG pot of soup!
I let this part of my soup simmer all day to really meld the flavors and cook the veggies down. I am sure 30-40 minutes would be fine though!
About 30 minutes before you are ready to eat bring the soup up to a boil. Add the frozen egg noodles and cook for 25-30 minutes. They will expand and be firm but not taste like raw dough when they are done. Return soup to low heat and eat it up!
Typing this out makes it seem WAY harder than it really is. I used the recipe below as my inspiration and I was pleased! I don't like chicken noodle soup but this was WAY better than a can or restaurant. I really think letting the veggies get some good color, deglazing the pan and a low long simmer make all the difference in the world!
Inspiration
http://picky-palate.com/2010/06/07/homemade-chicken-ranch-and-rice-soup/
Ranch Chicken Noodle Soup
Ingredients
3 poached chicken breasts-cleaned of all fat and cut into chunks
1 can chicken broth
around 6 cups of water
1 onion diced
2 cups baby carrots diced
3-4 celery stalks-diced with leaves (celert leaves=good)
1 can cream of chicken OR 1/2 cup heavy cream
2 bay leaves
1 teaspoon seasoned salt
1 tablespoon onion onion
1.5 tablespoon garlic garlic
fresh cracked pepper
1 packet dry ranch seasoning
1 package frozen homestyle egg noodles (I used yolk free to be healthier)
Directions
Poach chicken by adding raw defrosted chicken to warm water in a large pot. Bring water to a boil and then simmer until chicken is cooked through (15 minutesish). Remove from water, remove any fat or funky parts and cut into large chunks.
Dice onions, carrots and celery. In a large stock pot coat the bottom of the pn with 3-4 tablespoons of olive oil. Over medium high heat saute the veggies, adding the salt, onion onion, garlic garlic and fresh cracked pepper until starting to get golden color and onions are transluscent. Deglaze pan with 1 can chicken broth, scraping the bottom of the pan. Add 6 cups water and 2-3 tablespoons of chicken granules (or2 boullion cubes). ~You could just add several boxes of stock or broth but I didn't have any...water+boullion is fine~
Add chicken and stir in 1 can cream of chicken OR 1/2 cup of heavy cream. This gives the soup just a little more body and richness. Whisk in the dry ranch seasoning. Taste your broth and be sure its flavorful. If it is too salty add more water. This makes a BIG pot of soup!
I let this part of my soup simmer all day to really meld the flavors and cook the veggies down. I am sure 30-40 minutes would be fine though!
About 30 minutes before you are ready to eat bring the soup up to a boil. Add the frozen egg noodles and cook for 25-30 minutes. They will expand and be firm but not taste like raw dough when they are done. Return soup to low heat and eat it up!
Typing this out makes it seem WAY harder than it really is. I used the recipe below as my inspiration and I was pleased! I don't like chicken noodle soup but this was WAY better than a can or restaurant. I really think letting the veggies get some good color, deglazing the pan and a low long simmer make all the difference in the world!
Inspiration
http://picky-palate.com/2010/06/07/homemade-chicken-ranch-and-rice-soup/
Wednesday, December 23, 2009
Christmas Cookies with Max!
Is this not the CUTEST chef you have ever seen?
The hat and apron came from the dollar spot at Target and were SUPPOSED to be stocking stuffers. But our stockings are pretty small and he has other stuffers so I couldn't resist breaking them out for cookie making and baking day.
The plan was to make sugar cookie reindeers. I found the idea on SouthernLiving.com here and since they are EASY and TODDLER FRIENDLY they were tops on my list.
You need
2 rolls sugar cookie dough, premade baby, it's all about the premade.
1 bag chocolate chips (we used mini but regular would be better)
Red M&M's (walmart has tubs seperated by colors around the holidays)
Pretzel sticks
All you do is cut the cookie dough into rounds and place on your cookie sheet. Gently pinch in the sides so your reindeer has some shape to his head. Exaggerate the pinch because your cookies are gonna fluff out and up a lot. Then you need two chocolate chips for eyes, one m&m for the nose and pretzel sticks for antlers.
Max loved this and our cookies look cute and taste good! Not bad for premade dough and 4 ingredients!
Did you know Chefs hats also double as pilgrims bonnets? Max is still celebrating Thanksgiving apparently.
Finished Cookies!
Finished Max.
The hat and apron came from the dollar spot at Target and were SUPPOSED to be stocking stuffers. But our stockings are pretty small and he has other stuffers so I couldn't resist breaking them out for cookie making and baking day.
The plan was to make sugar cookie reindeers. I found the idea on SouthernLiving.com here and since they are EASY and TODDLER FRIENDLY they were tops on my list.
You need
2 rolls sugar cookie dough, premade baby, it's all about the premade.
1 bag chocolate chips (we used mini but regular would be better)
Red M&M's (walmart has tubs seperated by colors around the holidays)
Pretzel sticks
All you do is cut the cookie dough into rounds and place on your cookie sheet. Gently pinch in the sides so your reindeer has some shape to his head. Exaggerate the pinch because your cookies are gonna fluff out and up a lot. Then you need two chocolate chips for eyes, one m&m for the nose and pretzel sticks for antlers.
Max loved this and our cookies look cute and taste good! Not bad for premade dough and 4 ingredients!
Did you know Chefs hats also double as pilgrims bonnets? Max is still celebrating Thanksgiving apparently.
Finished Cookies!
Finished Max.
Double Day Post!
Happy Christmas Eve EVE.
To start I am sharing a new recipe that is perfectly AMAZINGLY delicious for the holidays. If you are doing this as a side you can leave out the sausage and do it as a regular au gratin potato dish except this one is anything but regular.
It's a spinoff from the Pioneer Woman's Herbed Creamy Potatoes recipe. Speaking of PW, I got to meet her IRL!!! She came by OKC for a book signing and we braved the crowd to get her autograph and say hi. She loved Max's tie and his rockin hairdo.
Here we go!
Ingredients
4-6 Small Red Potatoes or Yukon Gold Potatoes
2-2.5 Cups Whole Milk
1/4 Cup Flour
1/2 Stick Butter
1 Packate Polish Sausage
2 Cups Shredded Cheese of your choice
1/2 white onion-finely diced
2 Sprigs fresh rosemary
1/2 cup parmesan
salt
pepper
Wash potatoes and cut into halves.
Using a sharp knife or a mandolin slice the potato into VERY thin slices.
Cut polish sausage into thin rounds.
Remove sprigs of rosemary from stems and chop finely.
Butter 9x12 casserole dish and place 1/3rd of potatoes in a flat layer.
For Sauce
Melt 1/2 stick butter over medium high, add onion and saute for several minutes.
Add flour and whisk mixture together, it will be very thick. Let cook for 3-4 minutes. Slowly pour in milk whisking quickly to smooth out your flour/butter mixture (roux) and incorporate it into the sauce.
Add 1 cup cheese and rosemary and whisk into the sauce.
Salt and pepper the sauce to taste.
S&P the potato layer. Cover with 1/3rd sauce. Layer sausage and 1/2 cup cheese.
Layer potatoes, S&P cover with 1/3rd sauce. Layer sausage and 1/2 cup cheese.
Layer potatoes, S&P, cover with remaining sauce and sprinkle top with parmesan.
Bake at 375 COVERED for 50-60 minutes. Uncover and bake another 5-10 minutes to brown cheese on top. I think this would be even better with a seasoned breadcrumb topper. Just melt a little butter and mix into breadcrumbs and sprinkle over the top of the dish.
Mmmmmmmmmm this is umm not the healthiest dish but that is why it is for the Holidays! And I would have taken a pic but it's all gone. Already. Yeah. It's that good.
Next post...cookies!
To start I am sharing a new recipe that is perfectly AMAZINGLY delicious for the holidays. If you are doing this as a side you can leave out the sausage and do it as a regular au gratin potato dish except this one is anything but regular.
It's a spinoff from the Pioneer Woman's Herbed Creamy Potatoes recipe. Speaking of PW, I got to meet her IRL!!! She came by OKC for a book signing and we braved the crowd to get her autograph and say hi. She loved Max's tie and his rockin hairdo.
Here we go!
Ingredients
4-6 Small Red Potatoes or Yukon Gold Potatoes
2-2.5 Cups Whole Milk
1/4 Cup Flour
1/2 Stick Butter
1 Packate Polish Sausage
2 Cups Shredded Cheese of your choice
1/2 white onion-finely diced
2 Sprigs fresh rosemary
1/2 cup parmesan
salt
pepper
Wash potatoes and cut into halves.
Using a sharp knife or a mandolin slice the potato into VERY thin slices.
Cut polish sausage into thin rounds.
Remove sprigs of rosemary from stems and chop finely.
Butter 9x12 casserole dish and place 1/3rd of potatoes in a flat layer.
For Sauce
Melt 1/2 stick butter over medium high, add onion and saute for several minutes.
Add flour and whisk mixture together, it will be very thick. Let cook for 3-4 minutes. Slowly pour in milk whisking quickly to smooth out your flour/butter mixture (roux) and incorporate it into the sauce.
Add 1 cup cheese and rosemary and whisk into the sauce.
Salt and pepper the sauce to taste.
S&P the potato layer. Cover with 1/3rd sauce. Layer sausage and 1/2 cup cheese.
Layer potatoes, S&P cover with 1/3rd sauce. Layer sausage and 1/2 cup cheese.
Layer potatoes, S&P, cover with remaining sauce and sprinkle top with parmesan.
Bake at 375 COVERED for 50-60 minutes. Uncover and bake another 5-10 minutes to brown cheese on top. I think this would be even better with a seasoned breadcrumb topper. Just melt a little butter and mix into breadcrumbs and sprinkle over the top of the dish.
Mmmmmmmmmm this is umm not the healthiest dish but that is why it is for the Holidays! And I would have taken a pic but it's all gone. Already. Yeah. It's that good.
Next post...cookies!
Wednesday, April 29, 2009
Day 3, 30 Day Challenge
Wednesday April 29, 2009
Week One, Day Three
It's Day Three of my 30 Day Challenge...
Starting off the good and the bad. The good, I went to bed closer to on time after I threw together a super healthy crockpot soup for the week.
Ingredients
2 Boneless Skinless Large Chicken Breasts (I really need to get out my food scale!) but I am going to say about 16 oz for 400 Cal
1 Eggplant-chopped-132
3 small zuchinni-chopped-57 Cal
1 medium onion-chopped-46 Cal
1/2 bag shredded carrots-35 Cal
1 can petite diced tomatoes-82 Cal
3 cans chicken broth-60 Cal
1/2 cap Tastefully Simple Seasoned Salt
1/2 cap Tastefully Simple Garlic Garlic
Directions
Combine all ingredients in large crockpot for 8 hours on low. Remove chicken, shred and return to soup.
Total Calories-812 Calories for an Entire LARGE crockpot of soup. This makes about 12one cup servings which means each serving is only 135 Calories!! In order to get some good carbs in we will be eating this over whole wheat couscous. Rob prefers brown rice but if I am cooking, he is just eating!
Food Journal
Breakfast-
None so far, Not good. I woke up sick and dragged my rear to work. I am leaving early to go the dr. to get some anti to knock it out!
Snack-
100 Cal popcorn, water
Lunch-
Homemade Chicken Soup-2 Servings
4 pc Sushi and 1 pc Gyoza (no idea on Cal, I am saying 200)
2 Waters
470 calories
Snack-String Cheese-80 Cal
4 Crackers with Pepperjack Cheese-140 Cal
Dinner-
1 Cup Couscous-230 Cal
1 Bowl Soup-135 Cal
1/2 Cup Low Fat Cottage Cheese-80 Cal
DINNER-420
Water (2)
After Dinner Snack-100 Cal Sweet and 1 Cup 2% Milk-220 Cal
Water (1) After Exercise
Total Calories-1350 Calories
within 1200-1400 Range-Yipper Skippers. The sore throat is not making eating very appealling today.
Exercise- Day Three, Level One of Jillian Michael 30 Day Shred
Accomplished- 30 Minutes of Pilates-from On Demand Free Zone. This was harder than I anticipated (which is good) and my muscles feel so much better and more stretched out!
Daily Waters-8 a day
Accomplished- I am currently drinking water #6, so YES it will be 8 by the end of the night.
No Snacks after 8:30PM
Accomplished- Woot!
Bedtime-10:30PM
Accomplished- Definitely, if not earlier!
Food Journal
Accomplished-Yes!
Week One, Day Three
It's Day Three of my 30 Day Challenge...
Starting off the good and the bad. The good, I went to bed closer to on time after I threw together a super healthy crockpot soup for the week.
Ingredients
2 Boneless Skinless Large Chicken Breasts (I really need to get out my food scale!) but I am going to say about 16 oz for 400 Cal
1 Eggplant-chopped-132
3 small zuchinni-chopped-57 Cal
1 medium onion-chopped-46 Cal
1/2 bag shredded carrots-35 Cal
1 can petite diced tomatoes-82 Cal
3 cans chicken broth-60 Cal
1/2 cap Tastefully Simple Seasoned Salt
1/2 cap Tastefully Simple Garlic Garlic
Directions
Combine all ingredients in large crockpot for 8 hours on low. Remove chicken, shred and return to soup.
Total Calories-812 Calories for an Entire LARGE crockpot of soup. This makes about 12one cup servings which means each serving is only 135 Calories!! In order to get some good carbs in we will be eating this over whole wheat couscous. Rob prefers brown rice but if I am cooking, he is just eating!
Food Journal
Breakfast-
None so far, Not good. I woke up sick and dragged my rear to work. I am leaving early to go the dr. to get some anti to knock it out!
Snack-
100 Cal popcorn, water
Lunch-
Homemade Chicken Soup-2 Servings
4 pc Sushi and 1 pc Gyoza (no idea on Cal, I am saying 200)
2 Waters
470 calories
Snack-String Cheese-80 Cal
4 Crackers with Pepperjack Cheese-140 Cal
Dinner-
1 Cup Couscous-230 Cal
1 Bowl Soup-135 Cal
1/2 Cup Low Fat Cottage Cheese-80 Cal
DINNER-420
Water (2)
After Dinner Snack-100 Cal Sweet and 1 Cup 2% Milk-220 Cal
Water (1) After Exercise
Total Calories-1350 Calories
within 1200-1400 Range-Yipper Skippers. The sore throat is not making eating very appealling today.
Exercise- Day Three, Level One of Jillian Michael 30 Day Shred
Accomplished- 30 Minutes of Pilates-from On Demand Free Zone. This was harder than I anticipated (which is good) and my muscles feel so much better and more stretched out!
Daily Waters-8 a day
Accomplished- I am currently drinking water #6, so YES it will be 8 by the end of the night.
No Snacks after 8:30PM
Accomplished- Woot!
Bedtime-10:30PM
Accomplished- Definitely, if not earlier!
Food Journal
Accomplished-Yes!
Saturday, February 7, 2009
Super Easy, Super Low Calorie Chicken Tortilla soup
OMG this is too die for and it makes a ton! It's hard to say how many servings there are because I haven't finished eating it yet! But my LARGE crockpot of deliciousness is completely full and the entire thing is just....drumroll please....
880 CALORIES.
No, not per serving, the ENTIRE CROCKPOT
I would gage this makes AT LEAST 10 bowls, I will update after I eat them over the next two days. But that means an entire bowl of this delish soup is just 88 calories, or less!
OK, here we go
Ingredients
16 ounces raw, boneless skinless chicken breast or tenders (I always buy tenders because I can stretch a $6 bag for 3-4 meals!) 360 Calories
2 boxes of 99% Fat Free Chicken Broth-120 Calories
1 Can Rotel-50 Calories
I can Corn-210 Calories
3 Small Bell Peppers-I used Red, Orange and Yellow-60 Cal
1 Large Green Zucchini-50 Calories
1 Small Onion-30 Calories
Season-I used Tastefully Simple Seasoned Salt, Garlic Garlic and Onion Onion plus Cumin, Chili Powder and a dash of Lemon Pepper and Ground Red Pepper. Season with what you have and what you like.
Place the raw, defrosted chicken in your crockpot. Add Chicken Broth, Rotel, Corn (DRAINED)
Cut Bell Pepper into strips, cut onion into slices or dice, cut zucchini into a large dice. Add all to the crockpot. Season with what you have on hand and what you like! I listed what I used above.
Cook on high for 4-5 hours or on low for 8-9 hours. You just want your chicken completely cooked and to shred easily. Cooking soup in your crockpot is pretty forgiving.
Shred chicken and leave in soup.
Serve with Chopped Avocado, Light Sour Cream, Reduced Fat Cheese or Strips of Corn Tortilla. Just be sure to add in the calories for your toppers. Enjoy!
Jesi
880 CALORIES.
No, not per serving, the ENTIRE CROCKPOT
I would gage this makes AT LEAST 10 bowls, I will update after I eat them over the next two days. But that means an entire bowl of this delish soup is just 88 calories, or less!
OK, here we go
Ingredients
16 ounces raw, boneless skinless chicken breast or tenders (I always buy tenders because I can stretch a $6 bag for 3-4 meals!) 360 Calories
2 boxes of 99% Fat Free Chicken Broth-120 Calories
1 Can Rotel-50 Calories
I can Corn-210 Calories
3 Small Bell Peppers-I used Red, Orange and Yellow-60 Cal
1 Large Green Zucchini-50 Calories
1 Small Onion-30 Calories
Season-I used Tastefully Simple Seasoned Salt, Garlic Garlic and Onion Onion plus Cumin, Chili Powder and a dash of Lemon Pepper and Ground Red Pepper. Season with what you have and what you like.
Place the raw, defrosted chicken in your crockpot. Add Chicken Broth, Rotel, Corn (DRAINED)
Cut Bell Pepper into strips, cut onion into slices or dice, cut zucchini into a large dice. Add all to the crockpot. Season with what you have on hand and what you like! I listed what I used above.
Cook on high for 4-5 hours or on low for 8-9 hours. You just want your chicken completely cooked and to shred easily. Cooking soup in your crockpot is pretty forgiving.
Shred chicken and leave in soup.
Serve with Chopped Avocado, Light Sour Cream, Reduced Fat Cheese or Strips of Corn Tortilla. Just be sure to add in the calories for your toppers. Enjoy!
Jesi
Tuesday, September 16, 2008
Yummy to your Tummy Low Calorie Recipes
Jessica's FlatBread Pizza
Ingredients
1 FlatOut Low Carb Italian Herb flatbread
8 peices Turkey Pepperoni
1/2 Cup Organic Ragu Pasta Sauce
1/4 Cup Light (2%) Mozzarella
1 Wedge Laughing Cow Light Garlic and Herb Cheese
Spray flatbread lightly with light butter spray, place on cooling rack or pizza stone and broil at 500 for a few minutes, until crisp. Remove from oven, spread with Laughing Cow garlic and herb cheese, top with Ragu organic sauce, mozzarella, turkey pepperoni and sprinkle with garlic powder and italian seasoning. Return to oven and broil until cheese is melted. My version came out to only 200 Calories! And it is a big portion and you get all of it! Pair it with a salad and you are dandy!
Light Chicken Enchiladas with Green Chile Sour Cream Sauce
This makes 24 so you can definitely half the recipe for one casserole dish! Enjoy!
Ingredients
1/2 Cup Shredded Monterey Jack Cheese-200 Calories
1/2 Cup Shredded Cheddar 2% Cheese-160 Calories
2 Cans Green Chile Enchilada Sauce-Target Brand-200 Calories
32 Ounces Boneless Skinless Chicken Breasts-1000 Calories
6 Tablespoons Lite Sour Cream-210 Calories
2 Tablespoons Salsa-10 Calories
24 Extra Large Mission Corn Tortillas-1680 Calories
Total Calories-3460
24 Servings
144 Calories per Enchilada
In a large bowl Combine 1/4 Cup Cheddar, 1/2 Cup Monterey Jack, 1 Can Green Chile Enchilada Sauce, and 2 tablespoons salsa, fold together and set aside.
Bring Large pot of water to a boil, place raw chicken breast into boiling water. Cook until there is no pink showing, remove from water.
Use your hands or two forks to shred all chicken and then add to the above mixture and combine.
In a small saucepan combine 6 tablespoons lite sour cream and 1 can green chile enchilada sauce, thin with skim milk as needed (you would need to add the calories for this if you thin it out, you could also thin it out with some of the chicken broth from boiling your chicken) Place over low heat, uncovered.
Using two large casserole dishes, place a small amount of the chicken mixture into each corn tortilla, roll tightly and place in casserole dish. Continue rolling enchiladas until all 24 are finished. You will have two full casserole dishes.
Top each enchilada with two teaspoons of green chile sour cream sauce. Pour any remaining over the the casserole. Sprinkle with remaining 1/4 cup cheddar. Bake at 350 degrees for 20-25 minutes until warmed through.
Always,
P.S. I went to see my Dr. this morning and he was so pumped about my weight loss. It was quite enthusiastic and motivating. I have lost a solid 8 pounds since August 14th. He was so interested in BABES that he asked me to bring him some of their info next time so he can share it with his other patients. I go back in 6 weeks, Halloween Day. The next goal is 10 more pounds baby!
Ingredients
1 FlatOut Low Carb Italian Herb flatbread
8 peices Turkey Pepperoni
1/2 Cup Organic Ragu Pasta Sauce
1/4 Cup Light (2%) Mozzarella
1 Wedge Laughing Cow Light Garlic and Herb Cheese
Spray flatbread lightly with light butter spray, place on cooling rack or pizza stone and broil at 500 for a few minutes, until crisp. Remove from oven, spread with Laughing Cow garlic and herb cheese, top with Ragu organic sauce, mozzarella, turkey pepperoni and sprinkle with garlic powder and italian seasoning. Return to oven and broil until cheese is melted. My version came out to only 200 Calories! And it is a big portion and you get all of it! Pair it with a salad and you are dandy!
Light Chicken Enchiladas with Green Chile Sour Cream Sauce
This makes 24 so you can definitely half the recipe for one casserole dish! Enjoy!
Ingredients
1/2 Cup Shredded Monterey Jack Cheese-200 Calories
1/2 Cup Shredded Cheddar 2% Cheese-160 Calories
2 Cans Green Chile Enchilada Sauce-Target Brand-200 Calories
32 Ounces Boneless Skinless Chicken Breasts-1000 Calories
6 Tablespoons Lite Sour Cream-210 Calories
2 Tablespoons Salsa-10 Calories
24 Extra Large Mission Corn Tortillas-1680 Calories
Total Calories-3460
24 Servings
144 Calories per Enchilada
In a large bowl Combine 1/4 Cup Cheddar, 1/2 Cup Monterey Jack, 1 Can Green Chile Enchilada Sauce, and 2 tablespoons salsa, fold together and set aside.
Bring Large pot of water to a boil, place raw chicken breast into boiling water. Cook until there is no pink showing, remove from water.
Use your hands or two forks to shred all chicken and then add to the above mixture and combine.
In a small saucepan combine 6 tablespoons lite sour cream and 1 can green chile enchilada sauce, thin with skim milk as needed (you would need to add the calories for this if you thin it out, you could also thin it out with some of the chicken broth from boiling your chicken) Place over low heat, uncovered.
Using two large casserole dishes, place a small amount of the chicken mixture into each corn tortilla, roll tightly and place in casserole dish. Continue rolling enchiladas until all 24 are finished. You will have two full casserole dishes.
Top each enchilada with two teaspoons of green chile sour cream sauce. Pour any remaining over the the casserole. Sprinkle with remaining 1/4 cup cheddar. Bake at 350 degrees for 20-25 minutes until warmed through.
Always,
P.S. I went to see my Dr. this morning and he was so pumped about my weight loss. It was quite enthusiastic and motivating. I have lost a solid 8 pounds since August 14th. He was so interested in BABES that he asked me to bring him some of their info next time so he can share it with his other patients. I go back in 6 weeks, Halloween Day. The next goal is 10 more pounds baby!
Thursday, July 3, 2008
An Easy Family Dinner
Easy Chili
1 Pound Lean Ground Beef
1 Large Can Crushed Tomatoes
1 Regular Can Diced Tomatoes
½ Small Can Tomato Paste
1 Can Mixed Chili Beans
Cumin, Chili Powder, Garlic Powder, Salt and Pepper, Garlic Salt to Taste
1 tablespoon Flour
To Make it SPICY add
One Can HOT Rotel
Finely Diced Jalapeño
In a Large Pot, brown ground beef until cooked through. Sprinkle with one tablespoon of Flour. (will help thicken your chili) If you are making the spicy version, add the finely diced jalapeno at this point and sauté. Add the rest of the ingredients and simmer for about 20 minutes. Season to Taste, super easy, super fast, super yummy.
Full Fat-Use Fritos and Shredded Cheddar for Frito Chili Pie
Lower Fat-Baked Tostitos, Reduced Fat Cheese (or none but that is blasphemy to me)
Makes Enough to Serve 4ish
NOT GOOD FOR YOU, But Oh So Good
Puppy Chow
¾ Cup Peanut Butter
1 cup Chocolate Chips
¼ Cup Butter
8 Cups Crispix or Chex Cereal
2 Cups Powdered Sugar
Melt Peanut Butter, Chocolate Chips and Butter together in a large microwave safe bowl, stirring every 30 seconds until smooth. Add 8 Cups Cereal and Fold together well. Spoon into large Ziploc bag or Paper Bag with 2 Cups Powdered Sugar and Shake Well.
Makes enough to serve 8ish
Give some away or you will gain 2 pounds in a week snacking on this yummy treat!
Enjoy!
Jesi
1 Pound Lean Ground Beef
1 Large Can Crushed Tomatoes
1 Regular Can Diced Tomatoes
½ Small Can Tomato Paste
1 Can Mixed Chili Beans
Cumin, Chili Powder, Garlic Powder, Salt and Pepper, Garlic Salt to Taste
1 tablespoon Flour
To Make it SPICY add
One Can HOT Rotel
Finely Diced Jalapeño
In a Large Pot, brown ground beef until cooked through. Sprinkle with one tablespoon of Flour. (will help thicken your chili) If you are making the spicy version, add the finely diced jalapeno at this point and sauté. Add the rest of the ingredients and simmer for about 20 minutes. Season to Taste, super easy, super fast, super yummy.
Full Fat-Use Fritos and Shredded Cheddar for Frito Chili Pie
Lower Fat-Baked Tostitos, Reduced Fat Cheese (or none but that is blasphemy to me)
Makes Enough to Serve 4ish
NOT GOOD FOR YOU, But Oh So Good
Puppy Chow
¾ Cup Peanut Butter
1 cup Chocolate Chips
¼ Cup Butter
8 Cups Crispix or Chex Cereal
2 Cups Powdered Sugar
Melt Peanut Butter, Chocolate Chips and Butter together in a large microwave safe bowl, stirring every 30 seconds until smooth. Add 8 Cups Cereal and Fold together well. Spoon into large Ziploc bag or Paper Bag with 2 Cups Powdered Sugar and Shake Well.
Makes enough to serve 8ish
Give some away or you will gain 2 pounds in a week snacking on this yummy treat!
Enjoy!
Jesi
Tuesday, June 3, 2008
The Donut of Misery and Cake In a Jar
I have alluded to this donut in another blog but I figured I would share its meaning in more detail. Somewhere down the line a military spouse or family created an Excel Spreadsheet that graphs and charts the time down to the second until your loved one comes home!
You can Google Donut of Misery to find the link. Simply put in the beginning and ending date of any countdown and it will work its magic. We use Max’s birthday as our end date because we do not have a coming home timeframe at this point.
So far we are 62% DONE with this deployment. We have already finished 7.38 Months, 31.63 Weeks, 221.44 Days, 5314.48 Hours, and a WHOLE LOT of minutes and seconds.
It’s a fun way to countdown what we have accomplished and what we have left to do.
Cake In a Jar
Here is a really cool recipe idea for sending mini cakes inside canning jars to a loved one or friend who is far away from you. You can use any cake mix just be sure to cook thoroughly so the inside is cooked completely. I plan on bubble wrapping and including some pre made frosting in my next care package for Rob and his pod mates. Chocolate cake and Spice Cake all the way to Iraq!
INGREDIENTS
1 (18.25 ounce) package cake mix
8 straight-sided wide-mouth pint canning jars with lids and rings
DIRECTIONS
Prepare the cake according to package instructions, or use any cake recipe.
In pint size, straight-sided wide-mouth jars, put 1 cup of batter in each greased jar. Make sure to keep the rims of the jars clean. Put in preheated oven 350 degrees F (175 degrees C). Place jars on a cookie sheet to keep from tipping over while baking.
Bake for 30 to 35 minutes, or until a toothpick inserted into cake comes out clean.
While they are baking, have your jar lids boiling in a pan of water. When the cake is done, take one jar out at a time and add the hot lid and screw on your jar ring and let set and cool.
It will seal as it cools. Place the jars on the counter and listen for them to 'ping' as they seal. If you miss the 'ping', wait until they are completely cool and press on the top of the lid. If it doesn't move at all, it's sealed.
After it cools it will pull away from the jar and when you are ready to eat, open and pop out the cake and enjoy.
Unsealed jars should be stored in the refrigerator and eaten within 2 weeks. Sealed jars may be stored in a freezer.
Much Love
Jess and Max
You can Google Donut of Misery to find the link. Simply put in the beginning and ending date of any countdown and it will work its magic. We use Max’s birthday as our end date because we do not have a coming home timeframe at this point.
So far we are 62% DONE with this deployment. We have already finished 7.38 Months, 31.63 Weeks, 221.44 Days, 5314.48 Hours, and a WHOLE LOT of minutes and seconds.
It’s a fun way to countdown what we have accomplished and what we have left to do.
Cake In a Jar
Here is a really cool recipe idea for sending mini cakes inside canning jars to a loved one or friend who is far away from you. You can use any cake mix just be sure to cook thoroughly so the inside is cooked completely. I plan on bubble wrapping and including some pre made frosting in my next care package for Rob and his pod mates. Chocolate cake and Spice Cake all the way to Iraq!
INGREDIENTS
1 (18.25 ounce) package cake mix
8 straight-sided wide-mouth pint canning jars with lids and rings
DIRECTIONS
Prepare the cake according to package instructions, or use any cake recipe.
In pint size, straight-sided wide-mouth jars, put 1 cup of batter in each greased jar. Make sure to keep the rims of the jars clean. Put in preheated oven 350 degrees F (175 degrees C). Place jars on a cookie sheet to keep from tipping over while baking.
Bake for 30 to 35 minutes, or until a toothpick inserted into cake comes out clean.
While they are baking, have your jar lids boiling in a pan of water. When the cake is done, take one jar out at a time and add the hot lid and screw on your jar ring and let set and cool.
It will seal as it cools. Place the jars on the counter and listen for them to 'ping' as they seal. If you miss the 'ping', wait until they are completely cool and press on the top of the lid. If it doesn't move at all, it's sealed.
After it cools it will pull away from the jar and when you are ready to eat, open and pop out the cake and enjoy.
Unsealed jars should be stored in the refrigerator and eaten within 2 weeks. Sealed jars may be stored in a freezer.
Much Love
Jess and Max
Subscribe to:
Posts (Atom)