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I was watching tv a few months back and I noticed this SUPER EASY recipe on a daytime talk show. My mother-in-law also made chili this same way. It is really tasty, inexpensive and good for you.
1 (10 oz) can cooked chicken
1 pint salsa
2 cans chili beans
Put the ingredients in a pot and bring to a nice simmer. Serve and enjoy.
* if you want to, boil 1-2 chicken breasts and shred in place of canned chicken.
23 June 2009
19 June 2009
knock off burritos
So I was talking with my sister the other day and she suggested a recipe that I share with the blogging community. It is so easy, full of flavor and mostly good for you that I thought, what the hey! Why not!
Knockoff Costa Vida Burritos and Salads.
4 uncooked tortillas (cook them just before to get the fresh taste!)
1 can black beans (salad only)
1 large head romaine lettuce (Salad only)
2 cups spanish rice (or any rice that you prefer)
2-3 large chicken breasts (boiled)
taco seasoning
4 Tbsp. fat free sour cream
salsa (pico de gallo is best - recipe at the end)
1 C shredded cheese
Boil the chicken breasts. Cut into small chunks Drain all but about 3/4 Cup of water. Add taco seasoning to taste and let simmer for at least 20 minutes. Cook tortillas and put on plate. Scoop 1/2 cup of rice onto tortilla with about 1/2 cup of chicken.
For BURRITO:
Sprinkle lightly cheese onto chicken and rice. Wrap the burrito and add up to 1/4 Cup cheese onto top of rolled burrito. Scoop 1 Tbsp sour cream on top with desired amount of pico de gallo.
For SALAD:
Sprinkle up to 1/4 Cup of cheese onto chicken. Add 1/4 cup beans. Cover with cut lettuce. Add 1 Tbsp sour cream and desired amount of pico de gallo.
Recipe for Pico De Gallo
6 medium Tomatoes diced
1 medium Onion diced
1/4 cup fresh Cilantro chopped.
2 to 4 Fresh serrano or jalapeño seeded and minced
garlic powder just a pinch
Salt to taste
Put all ingredients in a bowl add 1/2 cup of cold water, mix well. Let set a few minutes. The longer it sits, the better it tastes!
Knockoff Costa Vida Burritos and Salads.
4 uncooked tortillas (cook them just before to get the fresh taste!)
1 can black beans (salad only)
1 large head romaine lettuce (Salad only)
2 cups spanish rice (or any rice that you prefer)
2-3 large chicken breasts (boiled)
taco seasoning
4 Tbsp. fat free sour cream
salsa (pico de gallo is best - recipe at the end)
1 C shredded cheese
Boil the chicken breasts. Cut into small chunks Drain all but about 3/4 Cup of water. Add taco seasoning to taste and let simmer for at least 20 minutes. Cook tortillas and put on plate. Scoop 1/2 cup of rice onto tortilla with about 1/2 cup of chicken.
For BURRITO:
Sprinkle lightly cheese onto chicken and rice. Wrap the burrito and add up to 1/4 Cup cheese onto top of rolled burrito. Scoop 1 Tbsp sour cream on top with desired amount of pico de gallo.
For SALAD:
Sprinkle up to 1/4 Cup of cheese onto chicken. Add 1/4 cup beans. Cover with cut lettuce. Add 1 Tbsp sour cream and desired amount of pico de gallo.
Recipe for Pico De Gallo
6 medium Tomatoes diced
1 medium Onion diced
1/4 cup fresh Cilantro chopped.
2 to 4 Fresh serrano or jalapeño seeded and minced
garlic powder just a pinch
Salt to taste
Put all ingredients in a bowl add 1/2 cup of cold water, mix well. Let set a few minutes. The longer it sits, the better it tastes!
12 June 2009
Mexican Meatloaf...mmmmmm
So my cousin sent me this weight watchers recipe and I am going to try it out. It sounds delicious and healthy so Iam looking forward to it! I will let you all know what I think!
Thanks Missy!
Hey Aly-- I just thought I would send you this recipe... It is really good (and way healthy :D) and I like it a lot. Oh, it helps if you pour some extra enchilada sauce on the top. or throw some cheese on top. sweet
POINTS® Value: 3
Servings: 6
Preparation Time: 15 min
Cooking Time: 65 min
Level of Difficulty: Easy
Cook this spiced-up meatloaf on a broiler pan so any excess fat can drip away. Line the bottom of the pan with foil for speedy clean up.
Ingredients
1 spray(s) cooking spray
1/2 pound(s) raw extra lean ground beef
1/2 pound(s) lean ground turkey, breast
2 large egg white(s)
2 oz cornbread stuffing dry mix, (about 1 cup)
1 medium onion(s), chopped
1/2 tsp chili powder
1/4 tsp ground cumin
4 oz canned green chili peppers, diced
8 oz canned enchilada sauce
Instructions
Preheat oven to 375°F. Coat a broiler pan with cooking spray.
In a large bowl, mix beef, turkey, egg whites, stuffing mix, onion, chili powder, cumin, chilies and half of enchilada sauce together. Shape into an oval with your hands and place on prepared broiler pan.
Cook for 1 hour, top with remaining enchilada sauce and bake for 5 minutes more. Slice into 6 pieces and serve.
Submitter: Melissa Duran!!!!
POINTS® Value: 3Servings: 6Preparation Time: 15 minCooking Time: 65 minLevel of Difficulty: Easy
Cook this spiced-up meatloaf on a broiler pan so any excess fat can drip away. Line the bottom of the pan with foil for speedy clean up.
Ingredients
1 spray(s) cooking spray
1/2 pound(s) raw extra lean ground beef
1/2 pound(s) lean ground turkey, breast
2 large egg white(s)
2 oz cornbread stuffing dry mix, (about 1 cup)
1 medium onion(s), chopped
1/2 tsp chili powder
1/4 tsp ground cumin
4 oz canned green chili peppers, diced
8 oz canned enchilada sauce
Instructions
Preheat oven to 375°F. Coat a broiler pan with cooking spray.
In a large bowl, mix beef, turkey, egg whites, stuffing mix, onion, chili powder, cumin, chilies and half of enchilada sauce together. Shape into an oval with your hands and place on prepared broiler pan.
Cook for 1 hour, top with remaining enchilada sauce and bake for 5 minutes more. Slice into 6 pieces and serve.
Thanks Missy!
Hey Aly-- I just thought I would send you this recipe... It is really good (and way healthy :D) and I like it a lot. Oh, it helps if you pour some extra enchilada sauce on the top. or throw some cheese on top. sweet
POINTS® Value: 3
Servings: 6
Preparation Time: 15 min
Cooking Time: 65 min
Level of Difficulty: Easy
Cook this spiced-up meatloaf on a broiler pan so any excess fat can drip away. Line the bottom of the pan with foil for speedy clean up.
Ingredients
1 spray(s) cooking spray
1/2 pound(s) raw extra lean ground beef
1/2 pound(s) lean ground turkey, breast
2 large egg white(s)
2 oz cornbread stuffing dry mix, (about 1 cup)
1 medium onion(s), chopped
1/2 tsp chili powder
1/4 tsp ground cumin
4 oz canned green chili peppers, diced
8 oz canned enchilada sauce
Instructions
Preheat oven to 375°F. Coat a broiler pan with cooking spray.
In a large bowl, mix beef, turkey, egg whites, stuffing mix, onion, chili powder, cumin, chilies and half of enchilada sauce together. Shape into an oval with your hands and place on prepared broiler pan.
Cook for 1 hour, top with remaining enchilada sauce and bake for 5 minutes more. Slice into 6 pieces and serve.
Submitter: Melissa Duran!!!!
POINTS® Value: 3Servings: 6Preparation Time: 15 minCooking Time: 65 minLevel of Difficulty: Easy
Cook this spiced-up meatloaf on a broiler pan so any excess fat can drip away. Line the bottom of the pan with foil for speedy clean up.
Ingredients
1 spray(s) cooking spray
1/2 pound(s) raw extra lean ground beef
1/2 pound(s) lean ground turkey, breast
2 large egg white(s)
2 oz cornbread stuffing dry mix, (about 1 cup)
1 medium onion(s), chopped
1/2 tsp chili powder
1/4 tsp ground cumin
4 oz canned green chili peppers, diced
8 oz canned enchilada sauce
Instructions
Preheat oven to 375°F. Coat a broiler pan with cooking spray.
In a large bowl, mix beef, turkey, egg whites, stuffing mix, onion, chili powder, cumin, chilies and half of enchilada sauce together. Shape into an oval with your hands and place on prepared broiler pan.
Cook for 1 hour, top with remaining enchilada sauce and bake for 5 minutes more. Slice into 6 pieces and serve.
A dish in no time
This afternoon, my husband and I were running a little late. He needed dinner ready to take the work and like most people, we are tightening the belt and trying to save money. We neede something in 20 minutes.
I had some thawed chicken the fridge, so I pulled it out and cut it into strips. I went to grab the seasoning salt, and there was a little empty bottle. I looked at the ingredients on the top and thought...salt, paprika, celery salt, garlic salt, pepper...easy peasy.
So I laid the chicken out on a plate and just lightly sprinkled all of those ingredients on the chicken, threw it in a pan with a tbsp of olive oil and just cooked it up. Because the chicken was already thawed, it took 10 minutes to have a tasty dish ready to serve over rice.
Let me just tell you that the seasonings were great. I just eyeballed the ingredients and sure enough, I think it tasted better than buying regular seasoned salt.
SOOOOOO... if you want to have dinner ready in no time, just try this quick and healthy dish.
I had some thawed chicken the fridge, so I pulled it out and cut it into strips. I went to grab the seasoning salt, and there was a little empty bottle. I looked at the ingredients on the top and thought...salt, paprika, celery salt, garlic salt, pepper...easy peasy.
So I laid the chicken out on a plate and just lightly sprinkled all of those ingredients on the chicken, threw it in a pan with a tbsp of olive oil and just cooked it up. Because the chicken was already thawed, it took 10 minutes to have a tasty dish ready to serve over rice.
Let me just tell you that the seasonings were great. I just eyeballed the ingredients and sure enough, I think it tasted better than buying regular seasoned salt.
SOOOOOO... if you want to have dinner ready in no time, just try this quick and healthy dish.
a day in the kitchen
OK so this morning I was feeling kinda ambitious and decided to make cinniamon rolls for the first time. It was a VERY easy recipe and they turned out awesome. I actually cut the recipe in half and it made about 18 rolls so make sure that you are going to be feeding a lot if you make the WHOLE recipe:
Whole Wheat Cinnamon Rolls
3 Cups warm water
1 Tbsp salt
1/4 Cup oil (I use applesauce!)
1/2 C Honey
4-8 Cups whole wheat flour
1 1/2 Tbsp rapid rise yeast
filling:
1 1/2 C brown sugar
3 tsp cinnamon
3/4 cube of butter or margarine (1/3 cup - I use tub margarine)
1 C finely chopped pecans (optional)
1 1/2 C seedless raisins (optional)
Icing:
1/2 C margarine, softened (or tub)
1 1/2 C powdered sugar
2 oz cream cheese, softened
1/2 tsp vanilla
1/8 tsp salt
Combine warm water and about 4 cups of flour and mix with dough hook until a pastelike consistecy (if you dont have a mixer, using your hands works well). Mix in the yeast, then salt, honey and oil. Turn mixer up slightly. Add additonal flour until dough pulls away from sides of bowl. Remove from mixer and hand knead, adding flour if needed to avoid sticky dough. Roll out onto a lightly oiled surface (about 16x36 inches and appx 1/4 inch thick) Melt margarine and spread over dough. In a separate bowl, mix brown sugar and cinnamon. Sprinkle nuts and raisins over the top(optional). Roll up dough to form a roll starting with the long side. Seal the seam by pinching dough together With seam side down, cut into 1 inch slices. Place rolls on a nonstick baking sheet. Let rise until doubled in size. Bake at 350 for 13-18 minutes.
To make icing Combine all ingredients in a mixer and blend well. Spread over the tops of the rolls.
Yummy Yummy Breakfast!
Whole Wheat Cinnamon Rolls
3 Cups warm water
1 Tbsp salt
1/4 Cup oil (I use applesauce!)
1/2 C Honey
4-8 Cups whole wheat flour
1 1/2 Tbsp rapid rise yeast
filling:
1 1/2 C brown sugar
3 tsp cinnamon
3/4 cube of butter or margarine (1/3 cup - I use tub margarine)
1 C finely chopped pecans (optional)
1 1/2 C seedless raisins (optional)
Icing:
1/2 C margarine, softened (or tub)
1 1/2 C powdered sugar
2 oz cream cheese, softened
1/2 tsp vanilla
1/8 tsp salt
Combine warm water and about 4 cups of flour and mix with dough hook until a pastelike consistecy (if you dont have a mixer, using your hands works well). Mix in the yeast, then salt, honey and oil. Turn mixer up slightly. Add additonal flour until dough pulls away from sides of bowl. Remove from mixer and hand knead, adding flour if needed to avoid sticky dough. Roll out onto a lightly oiled surface (about 16x36 inches and appx 1/4 inch thick) Melt margarine and spread over dough. In a separate bowl, mix brown sugar and cinnamon. Sprinkle nuts and raisins over the top(optional). Roll up dough to form a roll starting with the long side. Seal the seam by pinching dough together With seam side down, cut into 1 inch slices. Place rolls on a nonstick baking sheet. Let rise until doubled in size. Bake at 350 for 13-18 minutes.
To make icing Combine all ingredients in a mixer and blend well. Spread over the tops of the rolls.
Yummy Yummy Breakfast!
09 June 2009
Whats for dinner tonight.
Ok so I think that I want to try and do a few recipes a week and to start that out, I am doing a "whats for dinner tonight" post, kinda like Rachel Ray does on her morning show. I posted last nights and feel bad for leaving it with an unhealthy ending, so for tonight I am making a yummy southwest kinda salad.
This is one of my favorite summer dinners because it is so easy and doesn't heat up the house.
1 bunch of fresh spinach from the grocery store ( I usually cut off the stem part of the leaves)
several romaine lettuce leaves
about 1 1/2 c. rotisserie chicken (or any pre-cooked chicken will do)
1 can of yellow corn
1 can black beans
1/2 c. carrot shreds
1/2 cucumber, chopped
ranch dressing
barbeque sauce
I make 3 or 4 salads with this recipe so start by dividing spinach onto desired amount of plates. Add romaine lettuce to plates. Layer with corn, beans, cucumbers, and carrots. put about 1/2 C. chicken on to the top of the salad. Drizzle some ranch dressing over the top, followed by a light drizzle of the barbeque sauce. Serve and enjoy.
My husband made a comment about this salad the last time that I made it. He said that salads like this are like summer casseroles where you just mix it all together and enjoy.
This is one of my favorite summer dinners because it is so easy and doesn't heat up the house.
1 bunch of fresh spinach from the grocery store ( I usually cut off the stem part of the leaves)
several romaine lettuce leaves
about 1 1/2 c. rotisserie chicken (or any pre-cooked chicken will do)
1 can of yellow corn
1 can black beans
1/2 c. carrot shreds
1/2 cucumber, chopped
ranch dressing
barbeque sauce
I make 3 or 4 salads with this recipe so start by dividing spinach onto desired amount of plates. Add romaine lettuce to plates. Layer with corn, beans, cucumbers, and carrots. put about 1/2 C. chicken on to the top of the salad. Drizzle some ranch dressing over the top, followed by a light drizzle of the barbeque sauce. Serve and enjoy.
My husband made a comment about this salad the last time that I made it. He said that salads like this are like summer casseroles where you just mix it all together and enjoy.
Not so healthy...but easy
Ok so last night was not a healthy cooking night, but I will make up for that with a 4 mile run. I made a homemade alfredo sauce that was pretty good, but I figured out what it was lacking and so I am making and addition. Good luck!
1 pkg. fettuccine noodles
2/3 c. butter or margarine
1 1/2 c parmesan cheese (grated)
1 cup whipping cream
1/2 c milk
1 tsp granulated garlic
1 - 10 oz can cooked chicken breast (or 1-2 chicken breasts cooked)
1/4 c fresh chopped parsley
Cook pasta according to package directions. Meanwhile, in a small saucepan, melt butter over medium heat (put the fan on to avoid choking on the scent of cooking buter). Gradually stir in cheese then cream and milk, and garlic until well blended (I suggest you use a whisk too). Continue heating sauce stirring constantly, just to boiling point. Add cooked chicken. Remove from heat and stir in parsley. Add sauce to hot cooked pasta; toss lightly.
To me, this tastes close to the Olive Garden alfredo sauce. I know that adding a few other ingredients brings it closer to that taste, but that definitely boosts the fat content.
I suggest serving it with a light salad or cooked green beans to better balance the meal out.
1 pkg. fettuccine noodles
2/3 c. butter or margarine
1 1/2 c parmesan cheese (grated)
1 cup whipping cream
1/2 c milk
1 tsp granulated garlic
1 - 10 oz can cooked chicken breast (or 1-2 chicken breasts cooked)
1/4 c fresh chopped parsley
Cook pasta according to package directions. Meanwhile, in a small saucepan, melt butter over medium heat (put the fan on to avoid choking on the scent of cooking buter). Gradually stir in cheese then cream and milk, and garlic until well blended (I suggest you use a whisk too). Continue heating sauce stirring constantly, just to boiling point. Add cooked chicken. Remove from heat and stir in parsley. Add sauce to hot cooked pasta; toss lightly.
To me, this tastes close to the Olive Garden alfredo sauce. I know that adding a few other ingredients brings it closer to that taste, but that definitely boosts the fat content.
I suggest serving it with a light salad or cooked green beans to better balance the meal out.
08 June 2009
Deceptively Delicious
Ok so my first attempt at "healthifying" food has been purchasing Jessica Seinfeld's Deceptively Delicious cookbook. I really like that book and reccomend it for most anybody who struggles when trying to include fruits and veggies in their diets. I think I will start thi blog with a yummy treat so here goes!!!
Chocolate Chip Cookies
1 c. firmly packed brown sugar
3/4 c. fat free tub margarine
2 large egg whites
2 t. pure vanilla extract
1 (15 oz.) can chickpeas drained and rinsed
1 ¾ c. chocolate chips
½ c. slivered almonds (I like mine toasted) - optional
½ c. coconut flakes (optional) - optional
2 c. flour
½ c. oats (optional)
1 t. baking soda
¼ t. salt
1/4 t. ground cloves
Preheat oven to 350 degrees. In a large mixer, beat sugar, margarine, and shortening. Beat in the egg whites and vanilla. Then add the chickpeas and chocolate chips, almonds and coconut. Add the flour, oats, baking soda and salt and mix on low speed until a thick dough forms. Drop the dough by tablespoonful onto the baking sheet spacing about 2 inches apart. Press flat with a fork .Bake 11-13 minutes (do not over bake)
HERES ASECRET - You can use it on any cookie recipe. When you take the cookies out, hold the cookie sheet about 2-3 inches from the countertop. Drop the sheet and the cookies should fall more flat. It makes the cookies just a little bit chewier. Transfer to wire rack To cool and enjoy!
I actually entered these cookies in a recipe contest and made it on tv to shw them off! It aired on Studio 5 on KSL 5 out of Salt Lake City, UT
I love food
So I have recently purchased a wheat grinder and have loved the fact that I can now make all kinds of healthy meals. If anybody knows me, they know that I try to eat healthy, but I am addicted to sugar or anything sweet. I have decided to try and challenge myself a little more into becoming creative. Because of that, I am starting the WANNABE SKINNY MAMA. I hope to share the tasty and healthy recipes thatI create with others who share a common interest for the same things. Also, feedback will be soooo important. If there are people who have good recipes (especially healthy ones) send them on over. Hopefully we can all gain something from this blog. There will be baby food recipes and ideas, breakfasts, dinners and even desserts. Keep an eye out for anything you like and any alterations to recipes are appreciated.
Until next time...Happy Healthy Cooking!
Aly!
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