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!

Baking Belle's White Chicken Chili

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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!



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Mexican Lasagna

My family loves any type of Mexican food ~ as you can tell!  I cook it all the time!  Here is a new recipe we tried last week for Mexican Lasagna. 

Here is the recipe from My Recipes:

MyRecipes - Mexican-lasagna

Here is my altered version: 

Ingredients

• 1 pound ground beef
• 1 (15-ounce) can black beans
• I can diced tomatoes and green chiles
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 (10 3/4-ounce) can cream of celery soup
• 1 (10 3/4-ounce) can cream of mushroom soup
• 1 (10-ounce) can enchilada sauce
• 5 tortillas
• 3 cups mexican cheese

Preparation

• Cook ground beef in a large skillet over medium-high heat, stirring until meat crumbles and is no longer pink. Drain. Stir in beans and next 5 ingredients; cook until thoroughly heated.
• Stir together soups and enchilada sauce in a saucepan; cook until thoroughly heated.
• Spoon one-third of sauce onto bottom of a lightly greased 13- x 9-inch baking dish; top with 1tortilla. Spoon half of beef mixture and one-third of sauce over tortillas; sprinkle with half of Cheddar cheese. Top with 1tortilla; repeat layers ending with tortillas. Sprinkle with cheese.
• Bake at 350° for 30 minutes.

Cook ground beef in a large skillet over medium-high heat, stirring until meat crumbles and is no longer pink. Drain.

Stir in beans.

Add tomatoes and seasonings. 

Heat thoroughly.

Stir together soups and enchilada sauce in a saucepan; cook until thoroughly heated.

Spoon one-third of sauce onto bottom of a lightly greased 13- x 9-inch baking dish; top with 1tortilla. Spoon half of beef mixture and one-third of sauce over tortillas; sprinkle with half of Cheddar cheese. Top with 1tortilla; repeat layers ending with tortillas. Sprinkle with cheese.

Repeating layers...

Repeating layers...

Repeating layers...

Repeating layers...

And Serve!!

Angel Chicken in the Crock-Pot - a must TRY!

This recipe is a MUST TRY recipe.  Another find for me on Pinterest *the best invention since sliced bread**. 

My family loved this and it is a very versatile recipe.  I served it over mashed potatoes for most of the family but for my non-potato lover of the family...I served it over noodles.  You can use the extra sauce to coat the noodles.    You could also use the chicken and mushrooms for wraps.  It is really unlimited to the different leftover meals you can come up with!  And, it is a Crock-Pot Recipe!!  Woot woot!  WIN/WIN!

Here is the original recipe:
Angel Chicken Recipe from Cleverly Inspired Blog

I followed this recipe except I had to use Cream of Mushroom in lieu of  the Golden Mushroom Soup and I used Chicken Broth in lieu of the white wine.  YUM!

Here is my altered version:

Ingredients:

You will need

8 skinless, boneless chicken tenders 

1 package of sliced mushrooms

1/4 cup butter

1 0.7-oz. pkg. Italian dry salad dressing mix

1 10-3/4-oz. can cream of mushroom soup

1/2 cup chicken broth

1/2 of an 8-oz. tub cream cheese spread with chives and onion

 

Melt the butter on the stove-top and add the zesty Italian dry mix.  Once that is mixed, add the soup and the cream cheese.  Slowly add in the chicken broth.  In the bottom of the Crock-Pot, layer the mushrooms, followed by the chicken.  Pour the soup mixture over everything.  Cook on low for 6 hours.  Serve over rice, potatoes, or noodles......or just eat alone! 

 

Melt the butter on the stove-top and add the zesty Italian dry mix.

Once that is mixed, add the soup and the cream cheese.  Slowly add in the chicken broth.

Mix until smooth. 

In the bottom of the Crock-Pot, layer the mushrooms, followed by the chicken.  Pour the soup mixture over everything.

Up-close!

Cook on low for 6 hours.  Serve over rice, potatoes, or noodles......or just eat alone! 

Buffalo Chicken Wraps

My friend told me I had to try this recipe for Buffalo Chicken Wraps that she found.  I am a fan of anything with buffalo sauce because I know my house of three fellows would enjoy it.  I went to the store and got all of the ingredients.  Well, they didn't have the egg roll wraps but they did have the wonton wraps so I thought I would give it a whirl. 

Here is the recipe:
Buffalo Chicken Wraps Recipe from the blog, Can You Stay for Dinner

I didn't put the blue cheese in either, so this is my altered version. 

Buffalo Chicken Rolls
makes 12
24 wonton wrappers
1 rotisserie chicken - pull the chicken off and shred
1/2 cup Buffalo Sauce
1 cup cole slaw (dry)
1/2 cup Cream Cheese

Preheat oven to 400 degrees. Shred the chicken from the rotisserie in a bowl and add the buffalo sauce until all the chicken is moist.  On the wonton wrapper, add a teaspoon of the dry cole slaw, a teaspoon of the chicken and a dab of cream cheese.  Place another wrapper on top and use water to seal the edges.  Place the wontons on a greased cookie sheet.  Spray a mist over the wontons and bake for approximately 8-10 minutes or until brown. 

Okay, Okay, this were not my favorite.  I tweaked a little too much and jacked them up.  I want to do these AGAIN and use the wraps and the blue cheese.  I know these have potential so I am going to go by the original recipe.  When I do, which I will, I will re-post my results on this post.  Do try them though and let me know how they work out for you guys...but don't follow MY recipe.  :)

Chicken Chimichangas!!!

I haven't posted in a while.....Summer has taken over our household and we have spent every minute possible outdoors!  I wanted to post a new, easy, perfect week night recipe to share with everyone. 

Chicken Chimichangas Recipe

As usual, I altered to my pantry and made a smaller, simpler version so I wouldn't waste any food. 

Ingredients:

1/2 Rotisserie Chicken - shredded
1/2 - 3/4 cups salsa
1/4 cup water (give or take a little)
10 inch tortillas
Shredded Mexican cheese

Preheat oven to 425 degrees.  I shredded the rotisserie chicken and mixed it with salsa & water. I simmered on low for approximately 15 minutes until the chicken soaked up all the juices.  You take the tortilla and spoon the chicken in the middle.  Then, spoon the shredded cheese on top of the chicken.  Fold the sides in, fold the bottom up and then fold the top down.  I cut off a little off the top to make a perfect rectangle.  I also used toothpicks to keep everything closed while cooking.  Put the tortillas folded side down on a pan.  Cook 7 minutes and then flip, remove toothpicks and bake for an additional 5 minutes. 

 I shredded the rotisserie chicken and mixed it with salsa & water. I simmered on low for approximately 15 minutes until the chicken soaked up all the juices.

You take the tortilla and spoon the chicken in the middle.  Then, spoon the shredded cheese on top of the chicken.  Fold the sides in, fold the bottom up and then fold the top down.  I cut off a little off the top to make a perfect rectangle.  I also used toothpicks to keep everything closed while cooking. 

Cook 7 minutes and then flip, remove toothpicks and bake for an additional 5 minutes

End result....I added fresh garden tomatoes and sour cream on the side.  They were very good and so easy!

Another one from Skinny Taste ~ Cauliflower Fritters

I am trying to expand and try new food that I normally wouldn't cook with.  I would like my boys to be eating a wide variety of foods versus the same ole', same ole'.  My dear friend suggested that I try this new recipe with Cauliflower and I am so glad that I did.  I was pleasantly surprised!  I don't normally eat cauliflower but I will definitely start using this recipe on a regular basis.  The recipe comes from Gina's Skinny Taste.  Here is her original recipe:
Gina's Skinny Taste ~ Cauliflower Fritters Recipe

 Combine cauliflower, flour, garlic, eggs, grated cheese, parsley, salt & pepper.  ** I used white flour because I didn't have wheat flour on hand. 

Mix well and add water if needed

Add 2 tbsp oil in pan and use approximately 1/4 cup of mixture to form fritters.

 Cook until brown

Flip and cook other side.

Enjoy!  These are so yummy!  Me and my little belle had to snack on these while we cooked the remaining mixture!  I even had them cold for breakfast!  

Bad to the Bone ~ Beer Can Chicken

Okay, I have to admit........I am a complete weirdo when it comes to meat.  I cut all the edges off my steaks on the rare occasion I eat them and I don't like to eat chicken off the bone...........or any meat off the bone for that matter.  Wings are a HUGE no-no.....there is no way I am putting my teeth on a chicken wing bone.  I guess there is always an exception to anything......and this chicken is mine.  It is delish!  Very tender and although it is on the bone (and I quickly take JUST the white meat off it so I can get that thought out of my mind) it is still a WIN in my book. 

You just take the chicken, half a can of beer and a lemon (or lime).......insert the lemon and beer can (1/2 full) into the chicken, season outside and grill for 3 hours @ 300 degrees.  Enjoy!

Grandma Belle's Birthday ~ Happy Birthday to the sweetest Grandma!

It is my Grandma's birthday today so we celebrated with a lunch yesterday.  We all made a dish or two and brought it down to Grandma's to have a celebration for lunch.  We had quite the spread! 

I tried the Pioneer Woman's ~ Best Lasagna EVER recipe and it turned out really good! 

Here is the recipe:
The Pioneer Woman's The Best Lasagna Ever Recipe

Here are pictures and how it turned out:

Browning the meats & garlic

Adding the tomatoes, paste and seasonings

Simmer for 45 minutes....Mmmmmmmmm

Set up your stations.....

Mixing the cheese....

Stations set up!

And build the lasagna...

Gotta have cheese!  I didn't have the slices so I used shredded....

the yummy meat and sauce...worth the 45 minute wait..........

Finished product, I have to agree with the Pioneer Woman - it is the BEST Lasagna EVER.

We also had to make a cake per Will's request....so here's the cake.................

I used a cake mix and added pudding.  I used my previous Fudge Recipe as the icing. 

We also love deserts.......so here are some more deserts...............

It was quite the spread and everything turned out so good!  We will be having a guest post from Annie Belle with her Squash Casserole Recipe which is the BEST!  ;)  Happy Birthday to the sweetest Grandma ever!