Taco Ole Soup with Tortilla Chips

This recipe is another one I have adapted from the Crockpot cookbook I have. This is a lot like the salsa chicken I have made before, but I think I like this one better!

3-4 frozen chicken breasts

1 can corn

2 15 oz cans stewed tomatoes

1 10 oz can tomatoes with diced chilies

2 cans ranch style beans

1 packet taco seasoning

1 packet ranch dressing mix

Put it all in a crockpot and cook on low for 8-10 hours!

Tortilla Chips:

I had store bought chips, but I wanted to try this to see how they turned out. They were good! I cut whole wheat tortillas into eighths and placed in a single layer on baking sheets. I sprayed with cooking spray and sprinkled with salt. Bake at 350 for about 10-15 minutes...keep an eye on them!! You could use a lot of different seasonings on these to make them different ways!

Leftover Steak with Chicken, Mexican Side, and Sweet Potato Fries!

My parents had us over for my uncle's birthday dinner this past weekend. I think my parents had 5 cows...there was enough steak for an army! So, we had leftovers! We ate leftovers the next day, and then I decided to make something different with the leftovers the next. I Sliced up some chicken and steak and sauted them together with some onion. I seasoned them with salt pepper, and a seasoned pepper mix that I have. Melted cheese on some hoagy rolls in the oven until the bread was a little crispy and made sandwiches.




I made sweet potato fries...YUM! Just peel and slice them, spray with cooking oil, and season however you like. I used garlic salt and seasoned pepper. Bake them in the oven at 350 for about 40-45 minutes. Here is a great tip I learned from my cooking board...her nest name is amief...instead of baking the potatoes on the cooking sheet, place them on a cooling rack ontop of the cooking sheet...then you don't have to flip them! Thanks for the tip!





Now, for my somewhat mexican side...I took two cans of corn, one can of black beans, a bag of frozen okra, one jalepeno chopped, and one diced onion. I sauteed them all together until everything was cooked and hot! I seasoned with lots of dried cilantro, seasoned pepper, and a little bit of garlic.





Dinner was pretty tasty!

Moroccan Inspired Stuffed Peppers

This recipe has been adapted from a fellow nestie's blog, http://cookingcutie.blogspot.com/ Hers looked good and easy, so I had to try it! In her post she used yellow peppers, and being on a budget, every tiny thing helps....so, I decided to use green peppers since they are always cheaper. She also mentioned in her post that it seemed to be lacking something since there was no sauce to kind of hold it all together. I decided to try using cream cheese in it...it always seems to work for me, but of course, might not be the healthiest choice :)

I thought these were pretty good, but I do like my other stuffed peppers better. These were nice to have as something different though. Of course my fiance didn't care for them...for some reason he doesn't like couscous. So, of course, he automatically judged them when I told him there was couscous...should have left my mouth shut! I told him that's fine, I will eat the leftovers until everything is gone, and you can get fast food :)

Thanks for the idea Chelley!

Moroccan Inspired Stuffed Peppers:

4 peppers

1 onion

salt

pepper

minced garlic

dried parsley flakes

1 1b chicken, cubed

1-1 1/4 cup chicken broth, fat free reduced sodium

1 can chick peas, rinsed and drained

8 oz reduced fat cream cheese, very soft

4 oz feta cheese

2 tomatoes

1 box whole wheat couscous, I used garlic and olive oil flavor

Cut peppers in half lengthwise. Place in oven at 350 until they become a little tender. Saute diced onion and cubed chicken until chicken is done. Season heavily while cooking. Add chick peas and one diced tomato. Mix together. Add the chicken broth and bring to a boil. Mix in couscous, remove from heat, cover, and let sit for 5 minutes. When done, fluff it up! Add the feta and very soft cream cheese and mix all together. Spoon into pepper halves and garnish with a slice of tomato. Put in oven at 350 for about 10 minutes to reheat everything.

Crockpot Salsa Chicken

This recipe is originally from Sparkpeople.com. It is an easy favorite of the What's Cooking board. It makes plenty, so you'll have leftovers! Here's how I make it, but there's lots of was you can vary the recipe:




4 chicken breasts (I put mine in frozen to make sure they wouldn't overcook)
1 can cream of mushroom soup
1 packet reduced sodium taco seasoning
1 16 oz jar salsa
1 can corn
1 can rinsed and drained black beans
1 cup reduced fat sour cream






Mix soup, salsa, and taco seasoning together and pour over chicken. Cook on low for 8-10 hours. Before serving, shred the chicken, add corn, beans, and sour cream. Cook for a few more minutes until everything is heated through. This is great served with tortilla chips. I served it tonight rolled up in a tortilla shell with melted cheese and lettuce.

Goat Cheese Chicken and Red Potato Oven Fries

Ok, so this was soooo good! Although very simple, I have never made oven fries before...except for the ones you buy in the frozen food section! I was inspired by Kayte's blog http://kayteskitchen.blogspot.com/ to try it! They are super easy and super good! As for the goat cheese on top of the chicken...I don't remember ever having goat cheese before all the talk about it on the What's Cooking board. I had to try it...and it's as tasty as everyone says!

I took medioum sized red potatoes and cut them into bite sized pieces. I placed them on a baking sheet and sprayed with cooking spray. I then sprinkled them with salt, pepper, crushed red pepper, and dry parsley. I think these are my new favorites!!

As for the chicken, I poured some flavored olive oil (mediterranean garlic) over the chicken. About 5 minutes before taking it out of the oven, I placed deli sliced ham on top.

I placed both of these dishes in the oven together on 350 for about 30-35 minutes. Before serving the chicken...I put goat cheese on top!!

Chicken Eugenie

This recipe is from one of my Grandma's. This is really easy and tastes great! When making for a dinner party...don't let them know how easy it is :)

Unfortunately, I ate too much...so there will not be enough for leftovers :(

I served this with a simple side salad sprinkled with feta cheese.

Chicken Eugenie:

4 chicken breasts

salt and pepper to taste

paprika

8-12 thin slices ham (I just bought thin deli cut ham in a container...can have lunch sandwiches with the leftovers.)

1/2 cup melted butter (I used light butter.)

1 can mushroom soup (can use low fat or fat free)

1 8oz carton sour cream (can use reduced fat)

1 4oz can sliced mushrooms, drained

1/2 cup sherry (I used red wine I already had on hand.)

Place ham in lightly greased 9x13 casserole dish. Top with chicken. (I placed the ham slices on top of the chicken instead of on the bottom.) Sprinle with paprika and salt and pepper. Combine the rest of the ingredients and mix well. Pour over the chicken and ham. Bake uncovered at 350 degrees for about one hour.

Buffalo Chicken Lasagna

This is actually the very first recipe I got and made from the "What's Cooking" board on The Nest. Ever since then, I've wanted to make it again...and have also been addicted to the board!

I will have to warn you, that this doesn't seem "right" when putting it together...but it will be OK! The first time I made it, I was doubtful it was going to turn out right and was mad at the people who recommended the recipe!! :) However, it was and is delicious!

12 Whole Wheat Lasagna Noodles, uncooked

1 lb. Skinless Chicken Breast, cubed (I use more)

3 Cups Hunt’s Four Cheese Spaghetti Sauce

1 Cup Very Mild Buffalo Wing Sauce

1 1/2 Cups Water

15 oz. Nonfat Ricotta Cheese

1/2 Cup Egg Substitute

9 Slices 2% Pepperjack Cheese

Preheat the oven to 350 degrees. Spray skillet with nonstick cooking spray. Cook chicken over medium high heat for 4 minutes or until almost done. Stir in sauces and water. In a small bowl, combine ricotta cheese and egg substitute. Spray a 9X13 pan with nonstick cooking spray. Spread 1 Cup of sauce in the bottom of pan. Arrange 4 noodles over the sauce. Spread more sauce, then a layer of ricotta mixture. Add another layer of sauce, and repeat the whole process until you end with a layer of sauce. Cover and bake 70 minutes. Uncover and place cheese slices on top, then bake for another 15 minutes uncovered. Let stand 10-15 minutes before serving.

Serves: 9 Per Serving: 285 Calories; 4g Fat (13.7% calories from fat); 29g Protein; 31g Carbohydrate; 5g Dietary Fiber; 41mg Cholesterol; 1710mg Sodium. Exchanges: 3 Lean Meat; 0 Other Carbohydrates. WWP: 5