Tuesday, February 10, 2015

New Chicken Tortilla Soup

This is my Chicken Tortilla Soup but with some revisions and it came out very yummy!  Some of my family ate it with cheese and I added some brown rice pasta to mine.  You could also eat it with some tortilla chips or more sour cream.  I used my mini food processor to chop up my onion, bell pepper, shallots, and cilantro.

1 cup onion finely chopped
1 bell pepper, finely chopped (I used yellow)
2 small shallots, finely chopped (or you could use green onions)
1 Tbsp minced garlic (or 2 cloves)
2-15oz cans petite diced tomatoes
2 cans black beans, drained and rinsed
1 can corn, drained
7oz can green chilies
4 cups chicken broth
1/3 cup salsa
1/3 cup finely chopped fresh cilantro
1 tsp chili powder
1/2 tsp cumin
1/2 tsp basil
salt to taste
2 lbs chicken breasts (leave out for vegetarian)
1/4 cup cornstarch
1/4 cup sour cream (I used light)

Crockpot directions
Put all ingredients except cornstarch and sour cream into crockpot.  Set crockpot on high 4-6 hours or low 8-10 hours (it's best if you can cook it longer on low).  During last hour, mix together cornstarch, sour cream, and 1/2 cup water until well blended and add to pot.  Take chicken out and shred with forks or stand mixer and then return to pot and continue cooking on high with lid off.

Stove top directions
Put all ingredients except cornstarch and sour cream into a very large pot or dutch oven.  Bring to a boil and then reduce to a low simmer for 1-2 hours, stirring occasionally.  Remove chicken breasts from pot and shred with forks or stand mixer and return to pot.  Mix together cornstarch, sour cream, and 1/2 cup water until well blended and add to pot.  Bring to a low boil, stirring constantly until it starts to thicken.  Remove from heat.

Wednesday, January 21, 2015

Raspberry Poppy Seed Vinaigrette

This is yummy and super easy to make.  I love that it doesn't have any added junk in it and it's natural and clean and it tastes better than store bought stuff too!  You could also use a blackberry or another berry of your choice in place of the raspberry spread.

1/3 cup red raspberry fruit spread (I used Smucker's Natural)
1/4 cup red wine vinegar (I used Pompeian)
1 tsp lime juice
1 tsp honey (I used raw, local)
1/2 tsp poppy seeds
1/4 tsp onion powder
1/8 tsp salt
2 Tbsp extra virgin olive oil

Blend all ingredients, except the oil, in a blender (I used my ninja mini food processor).  Add oil and process until everything is well blended.  Pour into a glass jar and refrigerate until ready to serve.  Will keep about 2-3 weeks in the fridge.

Saturday, September 6, 2014

Cauliflower Cheese "Potatoes"

These are my Nana's amazing cheese potatoes recipe but made with cauliflower instead of potatoes!  They are so yummy and great for those on low carb or gluten free diet!  Great as a side or a main dish!

2 bags frozen cauliflower, cooked and drained well
3 cups shredded cheddar
1/4 cup butter (you could probably use less for lower fat)
16oz sour cream
1/2 cup finely chopped onion, or 2 tbsp dried minced (or 2 tsp onion powder)
1 tsp salt or to taste
1/4 tsp pepper

Melt butter in saucepan over low to medium heat.  Saute onion if you are using fresh.  Add 2 cups cheese and let melt, stirring.  Blend in sour cream, onion flakes or powder (if not using fresh), salt, and pepper. Fold sauce into cauliflower.  Spray 9x13 casserole dish and add mixture.  Top with remaining 1 cup cheese.  Bake 350 for 30 minutes or more.

Friday, September 5, 2014

Cauliflower "mac" & cheese

Ok, this is soooooo yummy!  I love mac and cheese but this makes it low carb, gets your veggies in, and is so creamy and delicious!!!  It's also gluten/wheat free.

1 bag frozen cauliflower, cooked and drained well
8oz shredded cheddar cheese
12 oz cottage cheese
8oz sour cream
1/4 cup grated Parmesan cheese
salt and pepper to taste

Mix together cauliflower, half the cheddar, cottage cheese, sour cream, Parmesan cheese, salt & pepper.  Pour into sprayed 9x13 casserole dish and top with remaining cheddar.  Bake 350 for 30 minutes.  Let cool 5-10 minutes before serving.

You can also add cooked onion, onion powder, or onion flakes to the mixture as well if you like.  So yummy!

Thursday, May 29, 2014

Egg and Cheese Pizza Crust

 Pizza crust made from egg and cheese.  If you like a lot of cheese on your pizza, you will love this.  The pizza comes out very thin and tasty.  I added a low carb spaghetti sauce, more mozzarella cheese, pepperoni, and spices to mine.  It reheats well for leftovers.  Great for low carb, keto, or gluten free diets.
1 1/2 cups shredded mozzarella cheese
1 egg
optional spices: garlic powder, basil, oregano, Italian seasoning
whatever toppings you want

Combine egg, cheese, and spices together in a bowl.  Spread out flat in a greased pie plate.  Bake at 425 degrees for 10 minutes.  Add any sauce and toppings you want to your taste.  Bake for another 10 minutes.  It is best if you let cool 10 minutes or so before cutting.

Thursday, April 24, 2014

Green Chili Chicken Casserole

So I made this for dinner and I loved it, hubby liked it, and kids didn't like it.  Now wait before you write it off.  I shared some with a friend of mine down the street who absolutely loved it and shared it with another mutual friend who loved it as well as a bunch of teen girls at our church who all rant and raved and loved it.  You could use reduced fat ingredients if you like.  I got the original recipe here.

2-3 lbs chicken breasts, cut in half lengthwise (I also cut mine into 2-3 pieces each breast)
garlic powder, to taste
salt, to taste
onion powder, to taste
8oz sour cream
8oz shredded cheddar cheese
7oz can green chilies, drained

Preheat oven to 350 degrees.  Spray or grease 9x13 pan.  Sprinkle chicken with garlic powder, onion powder, and salt to taste.  In a large bowl, mix together sour cream, cheese, and chilies.  Spread mixture evenly over chicken.  Bake 30-45 minutes or until chicken is cooked through.

Sunday, December 1, 2013

White Chocolate Peanut Butter Krispy Treats, gluten free

My mom makes these amazing treats with peanut butter Captain Crunch cereal, melted white chocolate, and peanuts, and they are amazing!  Everyone always loves them at parties.  Well, I wanted to make a gluten free treat very similar.  These turned out so yummy!  You can modify the amounts to your liking.

24oz package white chocolate almond bark
3/4 cup creamy peanut butter
4 cups Gluten Free Rice Krispies (no, regular ones are not GF due to malt in them)
2 cups dry roasted peanuts

In a extra large microwave safe bowl, microwave white chocolate and peanut butter on high for 1 minute, stir, and continue microwaving at 30 second intervals, stirring in between, until chocolate is fully melted.  Immediately stir in rice krispies and dry roasted peanuts.  Drop by 2 Tbsp "blobs" onto wax paper or aluminum foil.  Make sure the blobs stay together and do not touch the ones next to them.  When fully cool, about 2 hours later, store in an air tight container.