Monday, September 24, 2012
Crock Pot time!
This past Saturday was the first day of fall! So, it's time to break out the crock pots and start making some of our favorite soup recipes. Below are some new and old crock pot recipes. My favorite is the Chicken & Wild Rice Soup. It is a house favorite.....but I am really a fan of ANY crock pot recipe! haha I hope you all enjoy these recipes and don't forget the crock pot liners! They are awesome and make for an easy clean up. Happy Fall Yall!!
Crock Pot Salsa Chicken
Easy BBQ "Pulled" Pork Crock Pot Recipe
The Baking Belle's White Chicken Chili
Rita's Crock Pot Cream Cheese Chili
White Cheddar Chicken Pasta - Crock Pot Recipe
Chef Mommy's Chicken & Wild Rice Crock pot Recipe
5 Crock Pot recipes
Thursday, February 23, 2012
Southwestern Egg Rolls
I hate wasting food so I wanted to use up the last of the egg roll wrappers that I had. I decided I would try to conquer Southwestern Egg Rolls. They turned out good! They had a nice flavor and good texture.
Southwestern Egg Rolls
Rotisserie Chicken
2 tablespoons taco seasoning
1 tablespoon chopped green chiles
1 packet Ranch dressing mix
2 tablespoons of sour cream (I used low fat)
2 tablespoons of salsa
1 can of black beans - rinsed and drained
1 cup of white corn - drained
Egg roll wrappers
I use a rotisserie chicken because it saves time. I pulled off all the white meat and put it in a pan. Add 2 tablespoons taco seasoning, 1 tablespoon of chopped green chiles, 1 can of black beans, and 1 cup of white corn. Stir and heat throughout. In a separate bowl, stir together 2 tablespoons sour cream, 2 tablespoons salsa and 1 packet of ranch seasoning. Spray with the butter flavored spray and cook at 425 degrees for approximately 15 minutes or until brown. Enjoy!
I hate wasting food so I wanted to use up the last of the egg roll wrappers that I had. I decided I would try to conquer Southwestern Egg Rolls. They turned out good! They had a nice flavor and good texture.
Southwestern Egg Rolls
Rotisserie Chicken
2 tablespoons taco seasoning
1 tablespoon chopped green chiles
1 packet Ranch dressing mix
2 tablespoons of sour cream (I used low fat)
2 tablespoons of salsa
1 can of black beans - rinsed and drained
1 cup of white corn - drained
Egg roll wrappers
I use a rotisserie chicken because it saves time. I pulled off all the white meat and put it in a pan. Add 2 tablespoons taco seasoning, 1 tablespoon of chopped green chiles, 1 can of black beans, and 1 cup of white corn. Stir and heat throughout. In a separate bowl, stir together 2 tablespoons sour cream, 2 tablespoons salsa and 1 packet of ranch seasoning. Spray with the butter flavored spray and cook at 425 degrees for approximately 15 minutes or until brown. Enjoy!
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| These are all your ingredients (except black beans which were draining). |
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| Add 2 tablespoons of taco seasoning to the chicken. |
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| In separate bowl, mix together ranch seasoning packet and 2 tablespoons of sour cream. I used low fat sour cream. |
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| The add 2 tablespoons of salsa to the sour cream & ranch. |
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| Add 1 tablespoon of green chiles to the chicken and taco seasoning. |
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| Add one can of black beans after you rinses & drain them. |
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| Add 1 cup of white corn to the chicken mixture. Stir up and heat until all ingredients are warm. |
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| Remove from heat and add the sour cream/ranch seasoning/salsa mixture. |
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| Add mixture to the egg roll wrappers and wrap them up really tight. |
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| Spray with the butter flavored spray and cook at 425 degrees for approximately 15 minutes or until brown. |
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| I served with a side of homemade guacamole. |
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| Enjoy! |
Monday, February 13, 2012
Low Calorie Finds ~ Almond Milk & Ice Cream
Here are a few products I have tried out that I think are wonderful! I have worked them into our daily menus/routines. If you are trying to watch your calories, these are some good things to try. ;) I can't tell the difference in the Almond Breeze. I did sneak it in on the boys with no complaints. I usually drink skim milk so this was not a big change at all for me. Next find - Edy's Fun Flavors! I am sure if you are like me and have a sweet tooth...this won't take a lot of convincing to try it. It is 150 calories for 1/2 cup! It is really good!
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| Almond Breeze ~ 40 calories per serving! |
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| Edy's Fun Flavors Cookie Dough Ice cream |
White Chicken Chili by Baking Belle
I always like to turn a recipe into a slow cooker recipe if at all possible. It makes my life easier and it tastes just as good if not better, in my opinion. This turned out really good! I added some laughing cow cheese and light sour cream to keep the calories down.
Baking Belle's White Chicken Chili
2 large chicken breast (it's okay to be frozen because this cooks ALL day)
1 large can corn
2 large cans white navy beans
1 small can of green chilies
1 small onion
2 teaspoons of butter (I used I Can't Believe it's Not Butter)
1 tablespoon basil
1 tsp cayenne pepper
2 cups chicken broth (I used low sodium, fat free)
Take the onion and butter and saute for approximately 5 minutes. The, here is the good part - through this all in your crock-pot, stir and cook on low for 8 hours. Take the chicken out, shred it and stir everything together. Enjoy!
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Baking Belle's White Chicken Chili
2 large chicken breast (it's okay to be frozen because this cooks ALL day)
1 large can corn
2 large cans white navy beans
1 small can of green chilies
1 small onion
2 teaspoons of butter (I used I Can't Believe it's Not Butter)
1 tablespoon basil
1 tsp cayenne pepper
2 cups chicken broth (I used low sodium, fat free)
Take the onion and butter and saute for approximately 5 minutes. The, here is the good part - through this all in your crock-pot, stir and cook on low for 8 hours. Take the chicken out, shred it and stir everything together. Enjoy!
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| Baking Belle's White Chicken Chili |
Wednesday, February 8, 2012
Calorie Counting, new recipes and more!
I am on a mission. My mission is to continue cooking and baking........to lose weight.......AND to get healthy! So, can they all be accomplished together? I am starting to find out the answer is YES. I don't think that just because something is considered healthy, that it has to taste bad. I am trying all sorts of new recipes, which is nothing new.....but just trying to learn portion control and keeping an eye on my calorie intake. I am also working out at the gym on a regular basis. So, with that being said. I am still obsessed with Pinterest. It is my go-to for any new recipe or any new idea/craft/etc to try. I have found so many good, new recipes to share. I will try to start putting the calories on some of the things I make in case you are curious or are also keeping an eye on the calorie count. Here are some of my favorites to add to the list....
1) Mini Pineapple Upside Down Cakes - These are so delicious! And, they actually aren't that bad for you - they end up being 170 calories per mini cake. They are less that most candy bars and are totally worth the splurge.
2) My favorite new recipe to share!!! Hungry Girl's Sassy Wonton Tacos. These were a big time winner in my book! I loved these! I accidentally deleted my pictures off my phone so I had to use the picture from the Hungry Girl website to show what they look like. They are only 96 calories for 2 tacos. You can serve them for a nice appetizer or eat them for dinner. I ate four for dinner one night and they kept me full. They are smaller than the normal taco but they have a good combination or flavors and texture. These are a must try!
3) A Baking Belle original and a great soup to make if you aren't feeling well. This is my recipe for Homemade Chicken Soup. My boys were all battling a cold so I mixed this up for them and added some ingredients that had Vitamin C to help knock it out! It's also 64 calories per 1/2 cup serving. Also, I used my pressure cooker to do the chicken, carrots, onion and celery...then put in a slow cooker for 4 hours because I was short on time. I suggest throwing all ingredients (frozen chicken breast okay and uncooked rice) in a slow cooker for 8 hours on low. This is how I would do it next time I make this.
Baking Belle's Chicken Soup
2 chicken breasts
1 teaspoon butter or substitute
1 cup chopped carrots
2 chicken bouillon cubes
1/2 cup diced onion
1 cup fresh chopped spinach
4 cups chicken broth (I used the 99% fat free)
1 cup chopped celery
1 cup white rice
Throw all ingredients except the uncooked rice (frozen chicken breasts) in a slow cooker and cook on low for 8 hours. One hour prior to serving, add the uncooked rice in and cook on low for additional hour. Once it is done, shred the chicken and add back to the soup. You can add additional chicken broth to achieve your desired consistency. ENJOY!
1) Mini Pineapple Upside Down Cakes - These are so delicious! And, they actually aren't that bad for you - they end up being 170 calories per mini cake. They are less that most candy bars and are totally worth the splurge.
2) My favorite new recipe to share!!! Hungry Girl's Sassy Wonton Tacos. These were a big time winner in my book! I loved these! I accidentally deleted my pictures off my phone so I had to use the picture from the Hungry Girl website to show what they look like. They are only 96 calories for 2 tacos. You can serve them for a nice appetizer or eat them for dinner. I ate four for dinner one night and they kept me full. They are smaller than the normal taco but they have a good combination or flavors and texture. These are a must try!
3) A Baking Belle original and a great soup to make if you aren't feeling well. This is my recipe for Homemade Chicken Soup. My boys were all battling a cold so I mixed this up for them and added some ingredients that had Vitamin C to help knock it out! It's also 64 calories per 1/2 cup serving. Also, I used my pressure cooker to do the chicken, carrots, onion and celery...then put in a slow cooker for 4 hours because I was short on time. I suggest throwing all ingredients (frozen chicken breast okay and uncooked rice) in a slow cooker for 8 hours on low. This is how I would do it next time I make this.
Baking Belle's Chicken Soup
2 chicken breasts
1 teaspoon butter or substitute
1 cup chopped carrots
2 chicken bouillon cubes
1/2 cup diced onion
1 cup fresh chopped spinach
4 cups chicken broth (I used the 99% fat free)
1 cup chopped celery
1 cup white rice
Throw all ingredients except the uncooked rice (frozen chicken breasts) in a slow cooker and cook on low for 8 hours. One hour prior to serving, add the uncooked rice in and cook on low for additional hour. Once it is done, shred the chicken and add back to the soup. You can add additional chicken broth to achieve your desired consistency. ENJOY!
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