Crock Pot Chicken

Ingredients:
1lb. Boneless Skinless Chicken Breasts (I put mine in frozen)
1/2 cup of salsa
1 bag frozen sweet corn
1 can of black beans, drained and rinsed
1 can of Rotel Tomatoes with Green Chilies
Chili Powder
S&P
1/2 block of cream cheese (I use 1/3 fat free)
1 small onion diced

Directions:
Put chicken in crock pot and cover with all ingredients except for cream cheese.
Add in chili powder and S & P to taste. I sprinkle it all on the top and add more later if needed.

Weight Watchers Mexican Chicken

1 pkg Taco seasoning
4 (4 oz) chicken breasts
1 cup salsa
1/4 cup non-fat sour cream
Place chicken and  taco seasoning in plastic bag, shake to coat.
Spray casserole dish with no stick cooking spray then place chicken in dish.
Bake 30 minutes  @ 375 degrees.
Top with salsa about 5 minutes before done cooking.
Top with sour cream and serve!      makes four  4 pts servings

Frog Eye Salad

I went to a baby shower today  and  this salad was SO good.  I had to come home and look up the recipe. Not sure if this is the exact recipe but this one sounded the most simple, and you all know me, simple simple simple! I myself love tapioca and rice pudding so this was right up my alley!

1 c. acini di pepe pasta

1 (11 oz.) can mandarin oranges, drained
1 sm. can crushed pineapple, not drained
2 sm. pkg. French vanilla instant pudding
Cool Whip

Cook 1 cup of pasta in boiling water for 1 minute. Drain. Add oranges, pineapple and juice with pudding. Add pasta and Cool Whip.

 
Photo courtesy of :  http://www.thedailymeal.com/viewrecipes?id=2147729224
Recipe courtesy of : http://www.cooks.com/rec/doc/0,1943,150176-249197,00.html

Quick Vegetable Roll-Ups

Ingredients:


1 large eggplant


1 zucchini

½ olive oil

8 ounces mozzarella

1/3 cup shredded parmesan cheese

6 spring basil

1/3 cup parsley springs

1 cup spinach, stems removed

3 pieces of roasted red pepper, cut into ¼” slices

Salt and pepper to taste





 Set the oven to broil and line a baking dish with parchment paper brushed with oil.

 Cut the eggplant into 1/4” slices lengthwise until you have eight eggplant shaped slices. Repeat with the zucchini. Brush both sides of each slice with olive oil and season with salt.

 Lay the eggplant and zucchini slices on the baking sheet and broil until golden brown, about 8 minutes. Remove from oven and flip the slices using tongs.

 Divide the cheeses among the eggplant slices, placing the mozzarella on the larges part of the eggplant and sprinkling the parmesan over the entire slice. Broil until cheese is bubbly and slices are golden brown. Remove from oven and let cool enough to handle.

 Toss the basil, parsley, and spinach with 2 tablespoons of olive oil and a pinch of salt and pepper.

 Layer the zucchini on top of the eggplant and top with divided roasted red pepper slices, placing the slices on top of the widest side of the eggplant (where the mozzarella was placed), top with the divided spinach mixture and roll the eggplant slices, starting at the thickest end.
   
Recipe via the following link.
http://katiebrown.com/kbep1.cfm?cat=cook&episodeid=4&seasonID=5

Creamy Cauliflower Soup

Saw this on the same program this morning!
Ingredients:

2 tablespoons butter, divided

1 shallot, chopped

2 garlic cloves, smashed

1 head of cauliflower, chopped

1 teaspoon cumin powder, plus extra for garnish

1 teaspoon thyme, plus extra for garnish

2 cups milk

1 cup chicken stock

2 tablespoons cream cheese

1 cup shredded Parmesan cheese

 In a stockpot over medium-high heat, melt 1 tablespoon of butter and sauté the shallots and garlic. Add the cumin, thyme, the remaining butter, and the cauliflower. Season with salt and sauté until golden brown.
 Add 1 cup of milk and the chicken stock and simmer lightly until cauliflower is tender.
Transfer soup to a food processor and blend until smooth. Return soup to pot and add the remaining milk, cream cheese, and half of the parmesan cheese.
 Divide the soup among four bowls, sprinkle the remaining cheese on each bowl, along with the cumin, and top with a sprig of thyme.


http://katiebrown.com/kbep1.cfm?cat=cook&episodeid=4&seasonID=5

Chopped Root Salad

 Saw this being made on tv this morning. Looks SO yummy I am going to get the Ingredents for it next time I go to Randazzo's!

Ingredients

¼ cup oil

4 parsnips

4 red skinned potatoes, cubed

4 parsnips, peeled and cubed

4 carrots, peeled and cubed

1 tablespoon thyme, chopped

½ cup parsley, chopped


 In a large sauté pan over high heat, heat the oil until shimmering. Add the potatoes and parsnips do not stir right away. Cook, stirring occasionally, until vegetables get a little color, then add the carrots and brown all the vegetables. Add the thyme and season with salt and pepper.

 Remove from heat and add in the parsley.




Recipe from  http://katiebrown.com/kbep1.cfm?cat=cook&episodeid=4&seasonID=5

My purpose in life.

"My children are my heart and soul, my reason's for breathing. I love them more than ANYTHING in this word. They make everyday worth waking up. They make my daily struggles and weekly strain's bearable. WITHOUT them I would truely be lost. WITH them I know my purpose in life." ~ Rachel Stabenow