Fiesta Chicken
Posted on October 10, 2011This is a super easy chicken recipe that can be thrown together in a matter of minutes that is so good, you’ll think it took hours to make!
Fiesta Chicken
What you’ll need:
- 1 lb boneless, skinless chicken breasts
- 1 jar your favorite salsa
- 1 can black beans, drained and rinsed
- 1 c. light Mexican blend shredded cheese
- black olives (optional)
What to do:
- Cook chicken 4 minutes on each side til browned.
- Add salsa and beans; cover and bring to a boil.
- Turn down to med-low; cover and simmer for 5 min.
- Uncover and top with cheese; let stand about 5 min. or until cheese is melted.
- Can serve with extra salsa, tortilla chips and/or sour cream!
- Enjoy!
If you try this recipe, please stop by and let me know how you like it, if you tweaked it at all to make it better or even if you hated it!! And as always….
Six Can Soup
Posted on October 07, 2011I named this soup myself because it didn’t have a name. My hubby brought home a list of ingredients he got from someone at work and said it made good soup. 
It was back when he worked for the USPS. I heard it was a Weight Watcher’s recipe?? It’s really GOOD!!!
So, since it has six cans of stuff in it, I’m calling it Six Can Soup! It’s kinda catchy, no?
Six Can Soup
What you’ll need:
all my cans/jars are 16 oz (give or take)
- 1 can black beans, drained and rinsed
- 1 can chicken broth
- 1 can chicken (I like Tyson®)
- 1 can corn, not drained)
- 1 can re-fried beans
- 1 jar salsa (your favorite)
What to do:
- Combine all ingredients in medium saucepan.
- Brings to heat.
- Serve with shredded cheese, tortilla chips and sour cream.
- Can also serve with black olives if desired.
- Enjoy!!
Butterscotch Pumpkin Dessert
Posted on October 05, 2011This is a yummy dessert that is both sugar and gluten free for those who are concerned about these things, which my family is!
Without further ado, I give you…
Butterscotch Pumpkin Dessert
What you will need:
- 1 package sugar-free instant butterscotch pudding mix
- 1 1/2 cups milk
- 1 cup pumpkin
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon vanilla
- reddi whip whipped topping (this does contain a small amount of sugar, but is much better for you than other brands of whipped topping)
- can also use 1 teaspoon of pumpkin pie spice instead of cinnamon and nutmeg
What to do:
- Mix pudding mix, milk, pumpkin, spices and vanilla in mixing bowl til well combined. Chill in refrigerator til ready to serve.
- Scoop into individual custard cups.
- Top with whipped topping and sprinkle with cinnamon.
- Enjoy!
There you go!! Easy Easy!! I think I will link this up later this week with Alli for Sweet Tooth Friday!! Because I can!!
Roasted Garlic & Butternut Squash Soup
Posted on October 03, 2011This is a perfect recipe for this time of year. Squash is plentiful, the weather is crisp, and who doesn’t love a cup or bowl of warm soup to warm up on a cool fall evening?
Butternut squash has always been a favorite of mine and I’m always looking for new ways to fix it, this is a new favorite…as always, after you try this, please come back and let me know how you like it!!
Roasted Garlic & Butternut Squash Soup
What you’ll need:
- 1 small butternut squash (around 2 & 1/2 lbs. in weight when it’s whole)
- 1 large onion, cut into quarters
- 6 cloves of garlic, peeled
- 1/4 cup olive oil
- 1/4 tsp. salt
- dash of pepper
- 1/4 tsp. dried rosemary
- 1 tsp. dried mixed Italian Herbs
- 2 cups chicken broth
What to do:
- Peel and dice the squash into 1″ cubes, discarding the seeds and strings. Mix the olive oil, salt, pepper and herbs together in a large mixing bowl. Add the onion, garlic, and squash, and stir until all pieces are well coated.
- Pour the contents of the bowl onto a large cookie sheet or baking tray. Place in a preheated 400° oven and roast for 40 – 45 minutes, shaking the tray or moving the pieces around with a spatula occasionally to ensure even roasting. When the squash is sweet and soft, it’s done.
- If you have a good blender, just tip the cooked veggies into the blender and add the broth + 2 cups of water. Blend until totally smooth. Alternatively, you can put the veggies into a large pot, add the broth and 2 cups of water, and blend until smooth with a hand-held immersion blender.
- Enjoy!!
GingerBread PopCorn
Posted on September 30, 2011I am loving this new recipe. I didn’t think I would because I am not a huge fan of molasses and this recipe calls for it. But, I was pleasantly surprised when I really liked this popcorn! This is similar to caramel corn, but since I don’t eat (refined)sugar, it’s a healthy option! You can even add nuts to it if you want to and make it like those fancy name brand toffee popcorns!
Here we go!
Gingerbread Popcorn
What you’ll need:
- 12 cups popcorn (1 bag of microwave popcorn yields approximately 7.5 cups of popped popcorn)
- 1/2 cup (1 stick) butter
- 2 tablespoons molasses (or 1 tablespoon molasses and 1 tablespoon honey)
- 1/2 cup splenda (can use sugar {GASP} or brown sugar {DOUBLE GASP
}) - 1 1/2 teaspoons ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
What to do:
- Preheat oven to 350°F.
- Place popcorn in a large bowl and set aside.
- Heat remaining ingredients in a small saucepan until butter melts.
- Stir mixture until well combined.
- Pour mixture over popcorn.
- Toss until popcorn is well coated with sauce. Divide popcorn into 2 un-greased 9″ x 13″ x 2″ pans.
- Bake 5-8 minutes. (Ovens may vary – so watch it closely and adjust baking time as necessary with your oven, so it doesn’t burn).
- Take out of the oven and allow to cool just a few minutes before putting in a bowl and devouring enjoying!
Linking up with Alli over at Sweet Tooth Friday!! Cause it makes me Happy
Another New Recipe…
Posted on July 23, 2011This one I haven’t tried yet, so I cannot attest to it’s yumminess or lack thereof. I will be trying it soon, though. I didn’t have the recipe with me or the ingredient list while at the store when I went, so i couldn’t shop for what I needed.
This one is a little more labor intensive than the last and has more ingredients, but is LDL friendly, therefore I can eat as much of it as I want and not worry about controlling portions.
Strawberry Salsa
- 2 c. fresh strawberries, chopped
- 1/2 c. kiwi, chopped
- 1/2 c. seeded cucumber, chopped
- 1 T. honey
- 2 t. lime juice
- 1/2 t. ground cinnamon
- 1/4 t. ground ginger
Mix all ingredients in medium bowl until well blended. Cover. Refrigerate at least 30 minutes before serving to blend flavors.
This would be great on corn thins, by itself, with some lowfat cottage cheese, the possibilities are endless…enjoy!!!
New Recipe!
Posted on July 22, 2011As most of you already know, I am eating a gluten-free and sugar-free diet. (refined sugar, that is) I am loving the way I feel. I have more energy. I have less stomach trouble. I am losing weight. And my body is changing for the better, reshaping, if you will. It has been a good change for me.
It has been a challenge finding good recipes that I like, though, I will admit. Recipes that don’t call for exotic ingredients that cost an arm and a leg, that is. Eating healthy is a bit more costly than I thought it would be, but it is well worth it!!
This is a really good recipe that I actually ha.d all the ingredients for at home already. I was pleasantly surprised when I realized I didn’t have to buy anything special to make this recipe! And this recipe fits right in with my LDL lifestyle perfectly!!
Strawberry Salad Dressing
1/4 c. cider vinegar
1 T. minced onion
3/4 t. paprika
3/4 t. Worcestershire sauce
3/4 c. splenda
1 c. fresh strawberries, cut up
1 1/4 c. canola oil (can use light tasting olive oil)
In a blender combine all ingredients except oil. Once blended well, add oil slowly, a little at a time, blending well after each addition til all oil is added. Blend well. Will keep in refrigerator for about a month, but this is so good, I doubt it will last that long!
One down…
Posted on June 30, 2011I survived my first week cooking at camp…. It was a great week.
I always have so much fun. Some times I get a little stressed and it’s hard to handle, but for the most part it’s great. Gotta learn to be flexible in the camp kitchen. Activities have to be planned around the weather and meals around activities and….see a pattern?? I am learning to be flexible!
Found out we had two kids come to Christ this week and one got assurance of his salvation. That is what it’s all about folks. That is why we we do what we do, because young people have tender hearts want to learn about God.
Let us pray that these great kids will seek God’s will for their lives and that they will grow in the Lord and serve Him in every way possible.
Black Bean Brownies…
Posted on May 20, 2011Never in a million years would I have ever thought I would be one of those gluten free/sugar free “freaks”.
I have always been one of those “ya gotta die of something, right?” kind of people. Well, that’s all find and good if you are single and have no children counting on you.
So, after some thought, I decided I want to live past my 40th birthday and not die young from heart disease or diabetes or some other awful thing that morbidly obese people can die from…
Yes, I said morbidly obese. People say they don’t believe me when I tell them how much I weigh. Either they really don’t believe me or thy are just trying to be nice. But truth be told, I am considered morbidly obese.
So, last September I decided to make a change and start the “Let’s Do Lunch” (LDL) Program. It is a WOE (Way Of Eating) for the rest of your life. Because I had finally had enough of the ups and downs of fad diets and eating plans I couldn’t/wouldn’t stick to. Because as we all know, you can diet, have surgery or do any other thing to lose weight but if you don’t make a permanent lifestyle change and you go back to your old eating /exercise habits, you will gain the weight you have managed to lose back and probably more.
Case in point, last November when I decided that I wanted to “enjoy the holidays”, so I went off LDL and ate everything I wanted to including baked goods, candy, bread, everything I knew I shouldn’t.
And now, 6 months later, I am wishing I had “enjoyed” my holidays a little less. What I have come to realize is that I would have enjoyed my holidays just fine had I stuck to LDL, AND I would have enjoyed NOT gaining the 15 pounds I lost from September 1 til Thanksgiving plus a couple.
I could have enjoyed my holidays just fine because of recipes like the one I’m about to share with you. Mind you, the “real” thing does taste better. If you’re into sweet and gooey and yummy kinda thing.
But if you are into the “I’m trying to be healthy so I can enjoy my life” kinda thing, these kinds of recipes will be just fine and you might even learn to enjoy them, like I am.
Today, I give you
Black Bean Brownies
What You Need:
- 2 cans black beans, drained and rinsed very well
- 1 T.vanilla
- 6-8 T. cocoa powder (to taste)
- 1 c. splenda (can use sugar or stevia)
- 6 large eggs
- 3 T. canola oil
- 1 t. baking powder
- pinch of salt
What To Do:
- drain beans and rinse very well
- mix everything together in blender or food processor adding a little water if necessary to form batter
- pour into greased 9×9 baking pan
- bake @ 350° for 30-35 minutes; can check for doneness with a toothpick
I have been reading more and more recipes for these and if you are not doing sugar free, you can use whit sugar and can add chocolate chips if you want. While I am in weight-loss mode, I will not do that. You could also add nuts if you like nuts, I do not. I have also seen a few recipes that call for instant coffee granules. I’m not sure what this does for them, maybe adds richness or boldness?? I may try that some time, I’m not sure. Also, thinking about using some splenda and a splash of water or milk to make a glaze for the top to add a lil’ something to them. It is a work in progress, but I am committed.
Nom Nom Nom…
Posted on May 13, 2011I have found another smoothie recipe that I really like and thought I would share it with ya’ll.
As most of you know, I am doing LDL…which is a “whole food” type of lifestyle. Eating things that are UNprocessed and don’t have sugar added to them. I will refrain from calling it a “diet”, because if you use this WOE (Way Of Eating), you’ll never have to “diet” again…
The thing I really like about LDL is that you can be FULL and SATISFIED and eat foods that you love!!! I have tried lots of recipes from the LDL book and from their website and I have only had one that I didn’t like (and for the record, I made it wrong).
Anyways….this is a smoothie recipe that actually is not from LDL, but is LDL approved because of it’s ingredients.
Energy Smoothie
Ingredients:
- 1- 11/2 cups orange juice ( i used white grape peach, i didn’t have orange)
- 15 blueberries
- 11 green grapes (mine were frozen)
- 10-12 pineapple chunks (1/7 of a whole pineapple)
- 1 banana, broken into pieces
- 4 strawberries
- 4 -6 ice cubes
What To Do:
- blend OJ and banana together til smooth
- add rest of fruit and ice
- blend til smooth
- enjoy
You are welcome!! 
Randomness…
Posted on May 12, 2011**I am not receiving any compensation for this post**
I have a couple different recipes that call for canned chicken. I must say, I am not a fan of canned chicken. So much so that I went to cooking chicken breast tenders, letting them cool and cutting them up all just to make chicken salad. Sad, I know…
So, the other day I’m in the store and I’m thinking, if I could only find a canned chicken that I liked, it would make my life SO.MUCH.EASIER.
So, I pick up a couple cans of Tyson Brand canned chicken. The label says “Premium White Chicken”, so it’s gotta be good, right??
IT IS DELICIOUS!!! I kid you not, it’s so yummy, I can’t stop eating it!!!
So, if you are as frustrated as I was with canned chicken, be frustrated no more!!! Pick yourself up some Tyson brand canned chicken and you won’t be disappointed!
You’re Welcome!!
White Chili (chicken)
Posted on April 30, 2011I had this for dinner last night (2 soup mugs full) around 5:30 PM, and I WAS NOT HUNGRY again til 12:00 PM today!! It was so filling and so yummy!! This recipe is great for LDL because it doesn’t have any wheat or added sugar in it. Everything in it is LDL approved!!
White Chicken Chili
Ingredients:
- 1 medium onion, chopped
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 4 boneless skinless chicken breast halves (4 ounces each), chopped
- 2 cans (14 ounces each) chicken broth
- 1 can (4 ounces) chopped green chilies
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1-1/2 teaspoons cayenne pepper
- 3 cans (14-1/2 ounces each) great northern beans, drained, divided
- 1 cup (4 ounces) shredded Monterey Jack cheese
- Chopped jalapeno pepper, optional
- Sour Cream, optional (only FF would be LDL approved)
- Tortilla/Corn Chips, optional (these would not be LDL approved)
Instructions:
- In a large saucepan over medium heat, cook onion in oil for 10 minutes or until tender. Add garlic; cook 1 minute longer. Add the chicken, chicken broth, green chilies, cumin, oregano and cayenne pepper; bring to a boil.
- Reduce heat to low. With a potato masher, mash one can of beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 20-30 minutes or until heated thoroughly.
- Top each serving with cheese and jalapeno pepper if desired. Yield: 10 servings (2-1/2 quarts).
You’re Welcome!!!
