Sunday, January 31, 2010

Provencal Chicken & Beans

Today's recipe comes from Sparks.

24 oz boneless, skinless chicken breast
1 yellow bell pepper, diced
1 red bell pepper, diced
1 (16 oz) can cannellini beans, drained and rinsed
1 (14.5 oz ) can petite diced tomatoes with basil and oregano or any style of canned tomatoes
1 dash salt
1 dash black pepper
2 t dried basil
1 t dried thyme

Place all ingredients into a slow cooker, stir and cover with lid; cook on low heat for 7 hours. If you are running late, the mixture will hold for 8 hours, so don't rush.
Makes 6 one cup servings.
NI 212.8/1.5/4.9

I will probably cook up some bulgur when I get home later to go with this.

I don't have a price for serving for this, but it was pretty cheap.

Friday, January 29, 2010


My treadmill wouldn't work this morning. Everytime I stepped on it, the belt stopped. Wahhhhhhh I haven't gained that much weight back! And besides it wasn't my fault! It was that stupid Yaz pill the Doc put me on. That stuff is nasty and I'm still trying to get it out of my system. Thank goodness the boobpain finally went away from it.

According to Google, it's not my rearend. The belt is old and worn, and needs to be replaced.

I hope this is an easy thing.

Sunday, January 17, 2010

Bacon Bean Dip

mmmmmm we just enjoyed this during the Vikings/Cowboy game.

2 slices center cut bacon
4 garlic cloves, minced
1/3 cup fat free chicken broth
1 can cannellini or great northern beans
1/4 cup chopped green onions
1 TBS fresh lemon juice
1/2 tsp hot sauce
1/8 tsp salt
1/8 tsp paprika
1/8 tsp crushed rosemary

Cook bacon until crisp, remove bacon and set aside. Add garlic to drippings in pan, cook 1 minute. Add broth and beans, bring to boil and then simmer for 10 minutes.

Combine bean mixture, bacon and remaining ingredients in a food processor and process until smooth. (can reserve the bacon to chop and place on top too)

So good!

Thursday, January 14, 2010

Sweet and Sour Brisket

Made dinner in the crockpot today, another new recipe from All You's Eat Well Save Big Cookbook.

1 28 oz can crushed tomatoes
1 onion, thinly sliced
2 cloves garlic, finely chopped
1/2 cup raisins
1/4 cup packed light brown sugar
2 TBSP fresh lemon juice
2 1/2 lb flat-cut brisket, treimmed
salt and pepper

High 5-6, low 8 hours.

NI 355/13/2

I used venison instead of a brisket. Turned out well.

According to All You serving cost is $2.12.

Sunday, January 10, 2010

Spicy Chicken Stew

Hi. I'm back.

Back to healthy eating and healthy recipes. Also trying to keep the meals inexpensive. Today's recipe is from the new All You Eat Well, Save Big Cookbook.

2 baking potatoes, peeled and chunked
1 10z frozen corn
2 stalks celery, chopped
2 carrots, peeled and chunked
1 onion, thickly sliced
2 cloves garlic, minced
1 12.5 oz jar salsa
2 tsp salt
1.5 tsp ground cumin
1 tsp chili powder
.5 tsp pepper
1 skinless, boneless chicken breast
4 skinless, boneless chicken thighs
2.5 cups chicken broth

Place potatoes, corn, celery, carrots, onion and garlic in slow cooker. Stir in salsa, salt, cumin, chili powder and pepper. Distribute chicken pieces on top of veggies and pout broth over chicken. Cook on high for 4 hours, low for 6. (My chicken is frozen, will be cooking on low for 8 hours)

When chicken is cooked, shred and stir into stew.

Can be served with corn tortillas strips (stirred in), or topped with any faves like cilantro, avocado, lime, sour cream....

As is the NI is 305/5/6 (serves 6) and according to AllYou $2.22 per serving. Not sure what my cost is... I had frozen chicken ready to use. Actually I had everything for this in my cupboards. I love that. Cheap easy meal.