Search This Blog

Monday, December 15, 2014

Creamy Chicken Taco Chili

Creamy Chicken Taco Chili
Serves 6

Ingredients:
4 Chicken breasts (thawed)
1 Can of Black Beans 
1 Can of Corn
1 Can of Diced Tomatoes (32 oz)
1 Can of Tomato Sauce
1 Can of Kidney Beans
1 Can of Chopped Green Chillies 
1 Block of Cream Cheese (16 oz)
1 Packet of Ranch Seasoning
1/2 a Packet of Taco Seasoning

Directions:
1. Place chicken in the bottom of the crockpot
2. Add all the ingredients, stir
3. Cook on high for 3 hours or low for 6 hours
4. Take chicken out, shred, return to crockpot and stir
5. Serve over rice, fritos, tortilla chips, and add your favorite chili toppings! 


Crockpot Pineapple BBQ Chicken

CROCKPOT PINEAPPLE BBQ CHICKEN
Serves 4-5

Ingredients:
4 Boneless Chicken Breasts (Frozen or Thawed)
1 Bottle BBQ Sauce
1 Can of Diced Pineapples


Directions:
1. Place chicken breasts in the crock pot
2. Add entire bottle of BBQ sauce 
3. Add can of pineapples including juice
4. Cook on high for 3 hours or low for 6
5. Take chicken out, shred with a fork, add chicken back to sauce & stir
6. Serve over rice or mashed potatoes!


ENJOY :) 

Sunday, December 7, 2014

Rotel Chicken Pasta


ROTEL CHICKEN PASTA
Serves 4-5 people

Ingredients:
2 Chicken Breasts (cubed)
16 oz Velveeta (cubed)
1 can of Mild Diced Tomatoes and Green Chiles
1 can of Cream of Chicken Soup
16 oz of Pasta (Any kind but I think the spiral noodles are the best)

Directions:
1. Cook the cubed chicken breast in a skillet with a little bit of butter
2. While the chicken is cooking, boil the pasta in water
3. In a casserole dish layer pasta, can cream of chicken soup, chicken and then cubed velveeta
4. Bake at 400 for 20-25 minutes (Half way through take casserole out and stir everything together)
5. Enjoy! 






Wednesday, April 2, 2014

Cucumber & Avocado Salad

Ingredients: 
1 Avocado
1 Cucumber
3 Limes, Juiced
2 Tbsp Olive Oil
2 Tbsp Feta
1 Cup Mint Leaves

Directions: 

1. Chop avocado into cubes, toss in half of lime juice
2. Peel cucumber & dice
3. Shred or chop mint
4. Mix together the rest of lime juice & olive oil
5. Combine everything in a bowl & add feta
6. Enjoy!

Serves 2



Monday, March 31, 2014

Spinach + Pinneapple + Mango Smoothie


Blend:
1 cup Spinach (or greens of choice)
1/2 cup Pinneapple
1/2 cup Mango 
2 tablespoons Chia Seeds
1/2 cup Apple Juice
6 Ice Cubes (If your fruit is fresh not frozen)

Enjoy! 

Wednesday, March 19, 2014

Quinoa Mexican Casserole


Makes a lot 

1 cup pre cooked Quinoa 
1 cup of Greek Yogurt 
1 can of Black Beans
1 can of Corn
1 can of diced Green Chiles 
1 can of diced Tomatoes 
Pre cooked shredded chicken or pre cooked grounded turkey 
1/2 shredded Cheese 

1. Mix everything together except cheese 
2. Place in a baking dish & bake 20 minutes at 350
3. Remove, cover with cheese & bake 10 more minutes 

You can either put in tortillas with some sour cream like a burrito or just eat like a casserole it's delicious both ways!


Cauliflower Mashed "Potatoes"


Makes 3-4 Servings 

1 Head of Cauliflower 
1/8 Cup of Skim Milk 
2 Tablespoons of Garlic
Onion Salt or Garlic Salt to taste

1. Remove cauliflower from stem & boil until tender to touch (about 20 minutes)
2. In a blender or food processor combine cauliflower, milk, and garlic until smooth
3. Place mixture in baking dish top with onion and/or garlic salt & bake until bubbly at 350 (mine never really bubbled I just took them out after about 20 minutes) 


Greek Yogurt Chicken


Makes 4 servings 

1 cup Plain Greek Yogurt 
1/2 cup Grated Parmesan Cheese  
1/2 Panko Bread Crumbs 
1 Tablespoon Italian Seasoning 
5 Chicken Breasts 

1. Pre heat oven to 400
2. Mix first four ingredients together 
3. Place chicken in a baking dish and coat with mixture 
4. Bake for 40-45 minutes 


Rice Cake Pizza & Sauteed Veggies


I'm so excited to start sharing all my favorite recipes with ya'll. I love love love cooking, probably my second favorite behind shopping, but with bikini season coming in quicker than bleach blonde roots I am only making my favorite clean meals. I have posted a few recipes in the past but now they will be in their own place, easy to access! 
Low cal pizza had to be my first meal, obvi. I know I have found a great recipe when the boyfriend not only loves it, but is so easy he can actually make it himself! At only 65 calories a pizza and about 5 minutes to make it is seriously all I can eat these days. 

Ingredients:
1 Teaspoon Olive Oil
1 Teaspoon of Minced Garlic
1 Tablespoon of Marinara Sauce 
1 Rice Cake
Half a Slice of Fresh Mozzarella
1 Pinch of Italian Seasoning
1 Cup of Fresh Spinach
Half of a Zucchini, Diced
6 Cherry Tomatoes, Halved 

Directions: 
1. Coat the bottom of small skillet with olive oil and add garlic, heat on medium 
2. Top rice cake with marinara sauce and italian seasoning
3. Shred fresh mozzarella and add to rice cake  
4. Once the garlic and oil is hot (about 2 minutes) add the veggies 
5. Broil the rice cake pizza on high until cheese is melted
6.  Sauté the veggies for about 5 minutes

Total Time: 10-12 Minutes
Total Calories: 120 Calories 

When I take the veggies out of the skillet, I place them on a paper towel to get any extra olive oil off.