Crock Pot Chicken Taco Chili

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!

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!!

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!

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!

Steak Lettuce Wraps

I threw this together the other day for lunch. We had some left over pieces of steak from some Kabobs we had grilled. I hate wasting stuff!

Left over steak (you could do it with left over chicken too)
Lettuce leaf
salsa or whatever you would like to use as a dressing

Lay the lettuce leaf down. Put the meat on top. Dress with salsa or whatever dressing you choose! Wrap it up and enjoy!

Chicken Pot Pie

The picture is after we had fixed our plates. I wanted ya'll to see how the inside just runs out! So yummy!
This is so easy and quick! It's a perfect dish for the cooler temps that are just around the corner!

2 chicken breast
2 cans of cream of chicken
1 can of veg all
1 can of crescent rolls

Boil chicken and shred. In a small casserole dish add the chicken, cream of chicken, and veg all. We add a little bit of the chicken broth from the boiled chicken to thin out the cream of chicken a little bit. Mix all together. Lay out the crescent rolls on top. (We do not use all of them. Wasteful ,I know.) Then bake in the oven according to the crescent roll package. We go a little longer to ensure they are done all the way through. If it doesn't cook long enough, the rolls will be doughy on the bottom.

Honey Mustard

I made the Panko crusted baked chicken last night (see earlier post) and I had a craving for honey mustard. Of course we did not have any, so I decided to make some. I thoguht it was better than what you can actually buy!

Dijon mustard
honey

For every spoonful of mustard put and equal spoonful of honey. Stir well with spoon. Yep. That's it! Enjoy! By the way it was the perfect condiment for the Panko chicken!