I love this recipe! I have made it twice! So easy! I got it from a website that is nothing but low calorie, weight watcher friendly recipes (www.skinnytaste.com). You would never know this would be weight watcher friendly!
1 chopped onion
1 16 oz can of black beans
1 16 oz can of kidney beans
1 8 oz can of tomato sauce
10 oz package of frozen corn
2 14.5 oz cans of diced tomatoes with chilies (rotel)
1 packet of taco seasoning
1 tbsp of cumin
1 tbsp of chili powder
3 boneless chicken breasts
Throw everything in the crock pot and place chicken on top. Cook on low for 10 hours or high for 6 hours. About a half hour before serving remove chicken and shred (it typically falls to pieces on its own). Return chicken to slow cooker and stir in. Enjoy!
Sunday, November 21, 2010
Saturday, November 20, 2010
Corn Chowder with Chilies
I had never had corn chowder until I made this. Oooh it's so yummy! I think ya'll will really enjoy this! It took about 30 minutes to make.
2 slices of bacon (or more)
2 tablespoons of butter
1 whole yellow onion diced
2 ears of corn shucked which equals 1 32 oz bag of frozen corn, which is what I used
4 ounce can of diced green chilies (I had trouble finding this at first, but I found it where the Hispanic food is found)
32 oz low sodium chicken broth
1 1/2 cup heavy whipping cream (I used half and half and it was good!)
salt to taste
3 tablespoons of cornmeal
1/4 cup water
Add bacon pieces to a pot or dutch oven over medium heat. Cook for a couple of minutes. Throw in diced onion and stir, cooking for 3-4 minutes. Add butter and melt. Add corn. Stir and cook for 1 more minute. Add chilies and stir. Pour in chicken broth and cream (or half and half). Add salt. Stir and bring to a boil. Reduce heat to low. Combine cornmeal with water. Stir to combine, then pour into chowder. Cover and cook for 15 more minutes. If chowder needs more thickening, add another tablespoon of cornmeal mixed with water. Cook for another 10 minutes. I made cornbread to go with it. MMMMMM!!
2 slices of bacon (or more)
2 tablespoons of butter
1 whole yellow onion diced
2 ears of corn shucked which equals 1 32 oz bag of frozen corn, which is what I used
4 ounce can of diced green chilies (I had trouble finding this at first, but I found it where the Hispanic food is found)
32 oz low sodium chicken broth
1 1/2 cup heavy whipping cream (I used half and half and it was good!)
salt to taste
3 tablespoons of cornmeal
1/4 cup water
Add bacon pieces to a pot or dutch oven over medium heat. Cook for a couple of minutes. Throw in diced onion and stir, cooking for 3-4 minutes. Add butter and melt. Add corn. Stir and cook for 1 more minute. Add chilies and stir. Pour in chicken broth and cream (or half and half). Add salt. Stir and bring to a boil. Reduce heat to low. Combine cornmeal with water. Stir to combine, then pour into chowder. Cover and cook for 15 more minutes. If chowder needs more thickening, add another tablespoon of cornmeal mixed with water. Cook for another 10 minutes. I made cornbread to go with it. MMMMMM!!
Thursday, November 4, 2010
Vegetable Soup
There is nothing better than home made veggie soup! Especially when you have bread to soak up the juice!
Flank steak or you could use stew meat (if you use flank steak cut it into whatever size suits your fancy!)
9 potatoes (we made a huge pot)
5 celery stalks chopped
1 yellow onion chopped
couple of tablespoons of minced garlic
salt and pepper to taste
beef bouillon cube
bay leaf
1 bag og baby carrots
1 bag of frozen corn
1 bag of frozen lima beans
1 small can of tomatoe paste
1/4 of a bottle of the V8 juice (we used regukar V8, but if you like a little spice you could use the spicy V8)
hot sauce (I do not like things very spicy so we do not put much. Just add to your liking)
Put everything except the carrots and potatoes into a large pot. I turned it on low and cooked it for about 6 hours. I put the potatoes and carrots in like an hour and a half before we were ready to serve. I did not want them to cook to pieces. Also if you wanted to make it a bit healthier you could add sweet potatoes instead of regular potatoes. My grandmother adds both when she makes a roast! It is so yummy! Heat and some bread and enjoy!
Flank steak or you could use stew meat (if you use flank steak cut it into whatever size suits your fancy!)
9 potatoes (we made a huge pot)
5 celery stalks chopped
1 yellow onion chopped
couple of tablespoons of minced garlic
salt and pepper to taste
beef bouillon cube
bay leaf
1 bag og baby carrots
1 bag of frozen corn
1 bag of frozen lima beans
1 small can of tomatoe paste
1/4 of a bottle of the V8 juice (we used regukar V8, but if you like a little spice you could use the spicy V8)
hot sauce (I do not like things very spicy so we do not put much. Just add to your liking)
Put everything except the carrots and potatoes into a large pot. I turned it on low and cooked it for about 6 hours. I put the potatoes and carrots in like an hour and a half before we were ready to serve. I did not want them to cook to pieces. Also if you wanted to make it a bit healthier you could add sweet potatoes instead of regular potatoes. My grandmother adds both when she makes a roast! It is so yummy! Heat and some bread and enjoy!
Wednesday, November 3, 2010
Grilled Cheese
I know everyone knows how to make a grilled cheese, but we actually had white bread and a block of cheese when we made these. It sure beats making them with wheat bread and sliced cheese! Notice of thick the layer of melted cheese is! Great idea for a quick supper!
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