One Pan Mexican Rice

This is a great main dish to eat with salsa chips and avocado or to roll up in a burrito or wrap. It freezes fairly well and you can cook the rice in it or use left over rice. If you are using leftover rice substitute 2 cups cooked rice for the raw rice and vegetable broth.

• 1 tablespoon olive oil
• 1/2 sweet onion diced
• 2 cloves garlic, minced
• 1 cup rice* and vegetable broth OR 2 cups cooked rice
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1 cup corn kernels, frozen, canned or roasted
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Kosher salt and freshly ground black pepper, to taste
• 
  
• 1 avocado, halved, seeded, peeled and diced
• Juice of 1 lime
• 2 tablespoons chopped fresh cilantro leaves

Drain and rinse the black beans and corn if using canned and set aside.

*If using raw rice, drain the diced tomatoes saving the juice in a 2 cup measuring cup. Add enough vegetable broth to equal two cups. 

*If using cooked rice just add the tomatoes, juice and all to the pan. 

Saute onion and garlic in olive oil until the onion is transparent. Add the chili powder and cumin and cook until fragrant. Add rice, raw or cooked and cook and stir until the rice is coated with spices. All all beans, tomatoes, corn. 

RAW RICE: Add tomato/vegetable broth mixture and bring to a full rolling boil. cover with lid and set aside for 15-20 minutes until rice is cooked. 

COOKED RICE: Cook and stir until all ingredients are heated through. 

Add avocado, squeeze on lime juice and cilantro leaves if desired. Eat with chips and salsa, wrap in a tortilla or just eat it with a spoon? 

Unstuffed Tomatoes

This is one of the first meatless recipes I made and my family loves it! 

It takes about 30 minutes and has minimal mess. Great with fresh in season tomatoes!

Here's what you'll need: (all veggies are washed and chopped)

HOT LAYER:

1 TBS Olive oil (basil infused if you have it)

1/2 chopped sweet onion

1 clove garlic minced

3 or 4 celery stalks 

2 or 3 carrots peeled 

1 med. sized zucchini (I like to leave the peel on for color)

1 med. sized yellow squash

6-8 mushrooms 

1 med red bell pepper 

sugar snap peas 

2 tsp season salt

1 cup uncooked orzo pasta (can use rice or couscous but the pasta is the best)

 - feel free to substitute as needed

FRESH LAYER

4-6 fresh tomatoes

1 TBS garlic salt

Fresh basil leaves

TOPPING

2 slices of dry or toasted bread  (Dave's killer bread with seeds or any will do)

1 TBS nutritional yeast

2 tsp jacks garlic seasoning

2 tsp coconut oil (basil infused olive oil is also really yummy)

1/2 cup shelled pistachios

COOK PASTA: In a Med sauce pan add some salt to water and bring to a boil. Add pasta and cook according to directions. Drain but do not rinse.

PREPARE HOT LAYER:Chop veggies. Heat olive oil in a large skillet over hi to med hi heat.  When it's hot add chopped veggies and season salt. Don't be afraid to get a char on the veggies. Stir until tender.                           

While veggies and pasta are cooking add the TOPPING ingredients to a food processor until the bread is mostly chopped. Add the pistachios and chop until the bread is in fine crumbs but there are bigger chunks of pistachios remaining. 

When the veggies and pasta are done, combine them in the fry pan and set aside with a lid to keep warm.

Wash and slice the tomatoes, (*edited* it's best to cut them in bite sized pieces)and place into a colander with the salt. Allow the excess moisture to drain from the tomatoes for 10 minutes or so before adding the basil and transferring to a serving dish. Chop the basil while the tomatoes are draining.

 

 Put the vegetable/pasta mixture on the tomatoes and top with the bread crumbs. (My crumbs got more brown than golden.) Serve!

* I have recently been putting the hot mixture on the bottom, then added the tomatoes and then the breadcrumb topping on top.

SaveSaveSaveSave

Thai Noodle Salad

• 12 ounces angel hair pasta
• 5 cups shredded napa cabbage
• 4 cups shredded carrots
• 1 large red bell pepper, chopped
  1 bunch fresh cilantro, chopped
  1 bunch chopped mint
• 1 bunch fresh green onions, chopped
• 2 tablespoons sesame seeds
• 18 oz cooked diced chicken

• 1/4 cup peanut butter
• 2 tablespoons tahini
• 1/4 cup rice wine vinegar
• 1/4 cup Thai sweet chili sauce
• 5 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon brown sugar
• 1 teaspoon garlic powder
• 1 teaspoon ground black pepper
  
  
  
  
  
  

Directions

(Use a food processor to shred the carrots)

1. Bring a large pot of lightly salted water to a boil. Break pasta into small pieces and add to boiling water; cook for 4 minutes or until al dente; drain. In a large bowl, toss together the pasta, cabbage, carrots, red bell peppers, 1/2 of the cilantro, 1/2 of the onions, and chicken.
2. In a small bowl, stir together the peanut butter, tahini, rice wine vinegar and sweet chile sauce. Season with soy sauce, sesame oil, brown sugar, garlic powder, salt and pepper. Ten minutes before serving, toss the sauce with the cabbage mixture until evenly coated. Garnish with remaining cilantro and green onions. Optional garnish: peanuts and sesame seeds.

Eat cold. Makes great left overs. 

Makes 17/1 cup servings 175 calories per serving. 

Adapted from http://allrecipes.com/recipe/thai-noodle-salad-2/detail.aspx

Verde Chicken Mexican Lasagna - Remake

I got this picture as well as the original recipe from this blog via pinterest.

This recipe recently won an LDS living recipe contest.

I made a few changes to cut out 130 calories and 6 g of fat per serving,
 which is reflected in the recipe below.

While I never made the original, I'm not sure how it could taste much better. 

The whole family love this and it's super easy!

Verde Chicken Mexican Lasagna 

1 can 12.5 oz can Kirkland chicken breast - drained and broken up

2 cups fat free plain greek yogurt 

1 (15-ounce) can black beans, drained and rinsed

1 (15 ounce) can corn drained (can used frozen corn that has been thawed also)

1 teaspoon Johnny's garlic seasoning (or garlic powder)

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon salt

1/3 cup chopped cilantro (plus additional for garnishing)

15 or a few more white corn tortillas sprayed with oil/pam and warmed in a pan till soft

1 (8-ounce) package shredded Mexican blend cheese (separated for different uses)

Begin cooking tortillas (It goes really fast in a large electric fry pan)

Preheat oven to 350 degrees.
 
Mix chicken, sour cream, black beans, salsa, corn, cilantro, the spices and all but a handful of cheese in a large bowl. Taste and adjust seasonings to your preference. 

Cut some of the tortillas in half with kitchen shears.
 Spray a 9×13 dish or any 2 quart casserole dish with non stick spray and layer the bottom with corn tortillas filling the gaps with the cut ones. Add 1/3 of the chicken mixture on the tortillas and spread evenly. Place a layer of tortillas over the mixture and add another 1/3 of the mixture to cover. Repeat the process and top the last mixture layer with tortillas. Spread cheese evenly over the tortillas. 
Bake in oven for 20 – 25 minutes or until cheese is bubbly and casserole is warmed through. Serve with chopped lettuce, salsa, additional greek yogurt and cilantro as desired. 

Makes 8 servings

My recipe: 302 calories per serving (without any toppings) 8g fat (3 sat) 1 polyunsaturated, 0 transfat, 38 g cholesterol,748 sodium, 398 potassium, 40 carbs, 7g fiber, 6g sugars, 18g protein, 15% A, 19% C, 26% calcium, 15% iron.

Original recipe: 432 calories per serving, 13.7 g fat (7.8 sat), .2g polyunsaturated, 0 transfat, 72.5 cholesterol, 1277 sodium, 116.8 potassium, 44.7 carbs, 7g fiber, 4.8 sugars, 31 g protein. 

Chicken Noodle Soup

This is my mom's recipe, and it is super easy and really yummy.

Mom's Chicken Noodle Soup

3-4 Tbsp Extra Virgin Olive Oil

4 carrots, cut into small slices

2 stocks celery, cut into very small diced pieces

1/2 onion, cut into small pieces

Heat Olive oil on med-high heat. Stir in vegetables. Turn heat down to medium and saute vegetables (continue stirring) for about 5 minutes. Then add:

3 cans chicken broth (Low Sodium) (I use Swanson brand-it has

good flavor and no MSG)

1 can Cream of Chicken Soup

1 can water

Bring to boil and add:

1 can 12.5 oz of canned chicken with the liquid or cooked cubed chicken (2-3 breasts). (When I use canned chicken, I usually use two cans because Aaron and I like it extra meaty).

3/4-1 tsp black pepper

Boil for about 3 minutes then add:

Whole wheat noodles (about 3 cups)

Boil about 10 minutes until noodles are tender.

Add: 1/4 tsp Rosemary (rub between fingers to crush)

1/2 tsp Oregano

Stir in and simmer for 1 minute. Remove from stove and serve.

It is definitely a favorite for us. Hope you enjoy it!

Quick Chicken Tortilla Soup

My husband is a picky eater, but he loves this soup--which is saying something. It is such an easy soup to make...and delicious! Plus, you can use your food storage...

Ingredients:
1 can black beans
1 can diced tomatoes
1 can creamed corn
1 can chicken broth (14.5 oz)
1 cup cream of chicken soup
1 can diced chicken
1 t. cumin
1 t. garlic powder
1 t. chili powder
1/2 c. sour cream (I always substitute plain yogurt in)

Directions:
Heat soup-simmer (I will put the tomatoes in the blender since neither my husband or I like tomato chunks in soup). Add sour cream. Top with tortilla chips and cheese.

Terryaki Chicken

Terryaki Sauce

1/2 cup sugar

1/2 cup soy sauce

1 cup water

1/4 tsp garlic (or two cloves garlic)

1/2 tsp ginger

Thicken with corn starch

Variation: add juice of mandarian oranges and add oranges with the chicken

Normally, I would chunk the chicken and cook it in a frying pan and then make the sauce and put them together. But, today, I put the raw chicken breast into the crockpot and poured the sauce on it and cooked it on high for 4 hours. Poured the sauce into a pan, thickened it w/cornstarch. I roughly cut up the chicken into bite sized pieces. (it was super tender and easy to cut, not quite falling apart, so that was good). Put them together and served over rice. It was a hit! Yum!

If you like it spicer, I'm sure you could put some red pepper into it. I thought it was fine, and super easy!

I think I would do 2-3 boneless, skinless chicken breasts to sauce. I quadrupled the sauce and had 9 breast. We had leftovers.

Altered Chicken pot pie

This is chicken pot pie with out the "pie"
Well, no pie crust anyway, I've replaced it with a cornbread topping that's very yummy and less fat. Preheat oven to 375.

2 cups cooked cubed chicken (you can use canned)
1 can cream of chicken soup (I get low fat)
1 cup or so chopped celery
1 cup chopped carrots
1 cup fat free sour cream
Mix together in a greased (pam) deep round (glass, think white corning) baking dish. (it can be cooked in a shallower pan smaller than 9 x 12 if you spread everything thin and do not cook as long)

At this point I usually put it in the microwave on high for 8 to 10 minutes as it will decrease the overall cooking time and I'm usually in a hurry.

For cornbread topping:
(or you can use a small packaged corn bread mix)
3/4 cup white flour
2/3 cup corn meal
2 TBS sugar
1 tsp baking powder
1/4 tsp salt
1/2 cup skim milk
2 TBS oil
1 egg white

Combine dry ingredients, stir in wet stuff and stir just until moistened. Pour batter on hot chicken mixture and bake at 375 for approx. 30 min. or until the corn bread is golden and cooked through. IF you did not microwave the chicken mixture it will need to cook for 45 min. to an hour. (or double and put it in a square pan if you just want plain corn bread. Bake plain cornbread at 400 for 20 to 25 minutes.)

Baked Potato Soup

Baked Potato Soup

Ingredients

2/3 c. margarine
2/3 c. flour
7 c milk
4-6 med baked potatoes-baked, cooled, peeled & cubed
4 green onions, chopped12 slices bacon
1 1/4 c shredded cheddar cheese
1 tsp salt1 tsp pepper

optional-dash onoin, garlic salt, cayenne pepper and 1 tbl parsley

Procedure

Cook bacon over med high heat. Drain, crumble, set aside.

In a dutch oven, melt margarine over med heat. Whisk in flour until smooth. Gradually stir in milk, whisking until thickened. Stir in potatoes and 1/2 onion. Bring to a boil. Reduce heat and simmer 10 minutes. Mix in 1/2 bacon, cheese, and all spices. Continue cooking stirring freq.
Top with remaining bacon, onion, cheese and sour cream on each serving.


I was going to post a picture, but when I made this the other day, I was trying to too many things and burnt it. I had it up too high and didn't stir and it scortched and was absolutely gross and we ended up having pizza. So, it only takes like 10 min, but don't be like me and burn it. :)

This is super easy and fast if you use left over baked potatos, so I always make extra when I make them for dinner and we have soup a day or two later. Also, often, I will cook a few packs of bacon and keep it in the fridge, for BLT's and this soup. It makes it super easy. :O

Green Chile Pie

This is a lot like enchiladas, but a little bit different. You tear the tortillas in half or in quarters and layer them with the meat/sauce mixture and cheese. So it is kind of like an enchilada that is layered like lasagna.

Ingredients

1 lb. hamburger (you can use cooked chicken also)
1 doz. tortillas
1 medium onion chopped
1 small can diced green chiles
1 can cream of mushroom
1 can cream of chicken
1 can enchilada sauce (or 1/2 can El Pato Mexican tomato sauce)
Shredded cheddar and Jack cheeses, about 1/2 lb. of each

Cook onion and meat in a large skillet. Stir in green chiles, soups, and enchilada sauce. Layer torn tortillas with meat mixture and cheese in 9 X 13 baking dish. Repeat and top with cheese, then bake at 350 degrees for 30 minutes.

Won Ton Soup

Mostly Homemade War Wonton soup.
(with Lisa's Eggrolls - one baked and one fried)

1/2 of a large pkg frozen potstickers
( I use the chicken/vegetable ones from Costco)
Bring 10 cups chicken broth to a boil and add two flavoring packets from the potstickers.
While that is heating:
Chop about 8 green onions and add to broth
When water boils add about 1/2 pkg won tons (I figure about 3-4 per person) and start timer for 8 min.

While that cooks wash, chop and set aside the following:

1/2 head or so of Broccoli
1 Small head Bok Choy (in fruits and veggies near the lettuce)
1 cup carrots chopped
Mushrooms - to taste (if they are small you could leave them whole)
Drain one can of sliced water chestnuts and set aside
Drain one can of baby corn and set aside

NOTE: You can add diced firm tofu or any kind of leftover (all ready cooked) meat if you like but avoid any with strong seasoning as it changes the flavor of the broth. Char shu pork is awesome if you can find it.

When timer dings. take the soup off the heat and add the veggies (and tofu or meat) making sure they all get submerged in the boiling broth. Put lid on and allow to sit for a few minutes off the heat while you set the table and round up the kids.

DINNER'S READY!

Note: We like our veggies crisp tender - if you like them softer, allow them to cook in the broth until desired tenderness (or mushiness:)

The only Weight Watcher points in this is the Won Tons - 4 points for three
If you add meat there are also points for that.

Asian Turkey Wraps

I'm sorry I missed my day this week! I had like...9 distractions! :) I hope you don't mind me posting one today. I got this from a friend who got it off another site, but I love it! I wish I knew which site it came from to give them credit.

Asian Turkey/Lettuce wraps

2 Tablespoons extra virgin olive oil ( have just sprayed with Pam and it was fine)

1 Cup finely chopped onion

1 lb ground turkey breast

¼ teaspoon salt

¼ teaspoon pepper

¼ teaspoon garlic salt

1 12 oz bag of Broccoli Slaw

1 small can drained water chestnuts

½ Cup Yoshida’s Teriyaki Sauce

1 teaspoon sesame oil (I have made w/o if I don't have any)

Approximately 15 Butter Lettuce leaves (you can also use iceberg lettuce leaves)

1. Place oil into a large 5 qt skillet or other large pan over medium heat. When hot, add onion and cook for 5 minutes to soften. Add ground turkey, salt, pepper and garlic salt. Brown and crumble until cooked through.

2. When turkey is cooked, stir in broccoli slaw, water chestnuts, teriyaki sauce and sesame oil. Cook for another 10-15 minutes or until heated through. Reduce heat to low until ready to serve. Serve spoonfuls inside lettuce leaves. Enjoy!

Is it Spring yet?

Pasta Salad

This is a favorite at my house, and they look for leftovers the next day.
Note: you can use any veggies, meats or cheeses you like to tailor this for your family.

Get a large pot of water boiling while you chop the veggies.

I chop equal amounts of carrots, broccoli and cauliflower in small pieces.
(think too small to be picked out easily and too small to overpower a spoonful.)
You could add any veggies, thawed peas, halved cherry/grape tomatoes, leftover cooked chilled asparagus, chopped sweet peppers. Whatever you family likes.

All together you should have about three cups of vegetables.
Place in a large bowl.

Next chop about 5 stalks of green onions and add it to the other veggies.

Some time in here your water should be boiling. Add about 12 oz of your favorite pasta and cook according to package directions. We like small shell and bowtie pasta the best but corkscrew in any of it's varieties works great as does penne.... really, whatever you have on hand works (maybe not spaghetti but who knows).

Time to chop some meat - this is a great use for leftovers, chicken (grilled is especially good), beef, ham... the thicker sliced lunch meat works fine too. Cottage cheese is also really good.

Chop some cheese, string cheese is a favorite but you could do Colby jack, Parmesan, feta, shredded cheese (you get the picture).

I always keep the meat and cheese separate and allow people to add their own - or not. The salad as a whole keeps better this way.

When your pasta is done, drain it and then put ice cubes in the bottom of the pan. Mix the ice cubes, hot pasta and some cold water in the pan and allow to sit for a few minutes as you get everything together. Stir the pasta occasionally to cool evenly.

Drain the pasta again making sure the ice cubes are melted or removed and mix pasta with veggies. (There should be roughly equal amounts of each).

Serve with the cheese and meats as well as a variety of salad dressings on the side.
Serves 4-6.

Deep Dish Mexican Pizza

My kids love tacos and corn bread, so when i found this recipe it seemed like a natural combination. This is great for left over taco meat.

Preheat oven to 400
Cornbread-
1-1/4 cups all purpose flour
3/4 cup corn meal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup skim milk
1/4 vegetable oil
2 egg whites or 1 egg beaten

Toppings:
Anything you would put on a taco-
I put taco meat, sliced olives, diced tomatoes, 1 cup of shredded medium cheddar cheese.

Mix the corn bread ingredients and pour mix into a greased 11" (deep) oven safe skillet, (I put mine into a greased 9 x 13 pan. Bake corn bread for 15 min. Remove from oven and put the toppings on with the cheese last. Put back in the oven and bake an additional 5 mins. Remove and serve with salsa and sour cream.


If you don't want make cornbread from scratch use 2 boxes of Jiffy corn muffin mix. For those of you with smaller families, try 1 box of muffin mix in a 9in square pan.
I make 2- 9 x 13 pans for my family of 7.

Hawaiian Haystacks

I love this because you can please anybody with it!

2 c. white rice (or brown)
2 large chicken breasts, boiled & shredded (I just use a can of chicken)
1 can cream of chicken soup

Topping Ideas:
Chow Mein Noodles
Shredded Cheese
Tomatoes
Corn
Peas
Water Chesnuts
Pineapple
Celery

Cook rice according to directions. Set aside. Combine cream of chicken soup with 1/2 to 3/4 c of water or milk according to desired sauce thickness. Stir in chicken and simmer on low heat. Put toppings in separate bowls.

When it is time to eat, each person builds their own "haystack" by taking a scoop of rice, pouring some chicken mixture on top, and adding whatever toppings desired.

Crockpot chicken

I made this yesterday. It was the 2nd time I have made it and it is super simple. I tried an onion in the middle this time (my own addition) and I didn't really like it as much. It tasted a little "onion-y", which I don't really like, but if you like it, you might try it.

Also, I am going to post the actual recipe with my changes in parenthesis, just so you can see what I did.


[Insert picture here] Sorry, it is in my daughters camera and I have to wait for someone to help me get it downloaded...she is asleep and I can't find where she put it! So lame! So, you will have to look again tomorrow.

Ingredients


1 (2 to 3 pound) whole chicken
salt and pepper to taste
1 teaspoon paprika

(I added two cloves of garlic, but if I didn't have the cloves, I would have put some garlic powder on it)

DIRECTIONS

1. Wad three pieces of aluminum foil into 3 to 4 inch balls, and place them in the bottom of the slow cooker. (I actually put washed, whole potatoes in the bottom, they baked just fine)

2. Rinse the chicken, inside and out, under cold running water. Pat dry with paper towels. Season the chicken with the salt, pepper and paprika, and place in the slow cooker on top of the crumbled aluminum foil. (I put the garlic cloves inside the cavity)

3. Set the slow cooker to High for 1 hour, then turn down to Low for about 8 to 10 hours, or until the chicken is no longer pink and the juices run clear (I left it on high for almost 2 hrs and it was done after 6 hrs. At the end, you need to check it so it doesn't dry out. Also, I added a tiny bit of water in the bottom of the crockpot, maybe 1/2 a cup)

Add some veggies and you have dinner done!


I put this here, but remember, I made one chicken for 11 people, not 6, so I know that my chicken didn't add up to 400 cals! Also, if you have leftovers, boil the bones and make soup stock! You can use it the next night or freeze it for chicken noodle soup.

Nutritional Information

Baked Slow Cooker Chicken
Servings Per Recipe: 6
Amount Per Serving
Calories: 408
Total Fat: 28.5g
Cholesterol: 142mg
Sodium: 133mg
Total Carbs: 0.2g
Dietary Fiber: 0.1g
Protein: 35.2g