Tuesday, September 18, 2012

Crock Pot Minestrone

From SkinnyTaste, made it Sunday and froze for lunches.

It has turned colder here so soup lunch is a nice lunch.

Crock Pot Minestrone Soup
Gina's Weight Watcher Recipes
Servings: 6 • Serving Size1 1/2 cups • Old Points: 4 • Points+: 5
Calories: 215.7 • Fat: 0.7 g  Protein: 8.7 g  Carb: 42.0 g  Fiber: 6.7 g   
  • 1/2 onion, chopped
  • 1 cup carrots, chopped
  • 1 celery stalk, chopped
  • 2 garlic cloves, minced
  • 1 (28 oz) can diced tomatoes
  • 1 (15 oz) can white beans, drained, rinsed (cannellini or navy)
  • 3 cups fat free chicken broth (or vegetable broth for vegetarians)
  • 1 oz chunk of good Parmesan cheese rind
  • 1 fresh rosemary sprig
  • 2 bay leaves
  • 2 tbsp chopped fresh basil
  • 1/4 cup chopped fresh Italian parsley leaves
  • salt and fresh pepper
  • 1 medium zucchini, chopped
  • 2 cups chopped fresh or frozen (defrosted) spinach
  • 2 cups cooked small pasta like ditalini or elbows (al dente)
  • extra parmesan cheese to top (extra pts)
Rinse and drain beans. Puree beans with 1 cup of the broth in a blender.

In a crock pot, combine broth, tomatoes, pureed beans, carrots, celery, onion, garlic, herbs, Parmesan cheese rind, salt and pepper. Cover and cook on low for 6 to 8 hours.

Forty minutes before the soup is done cooking, add zucchini and spinach. Cover and cook 30 more minutes. Add cooked pasta, cook 10 minutes more. Remove bay leaves, rosemary sprig, parmesan rind and season to taste with salt and black pepper.Ladle soup into bowls and top with extra parmesan cheese.

Sunday, September 9, 2012

6 Can Taco Soup

TACO SOUP With chicken 

3 FROZEN chicken breasts 
1 envelope ranch dressing mix 
1 envelope taco seasoning mix 
1 medium onion, diced 
1 can rotel tomatoes 
1 can black beans 
1 can cannellini (or any white) beans 
1 can kidney beans 
1 can vegetarian baked beans 
1 can kernel corn 
Put everything in crockpot in order listed. 
Do NOT rinse or drain beans. 
Cook on low for 6 to 8 hours. 
Take chicken out and shred with two forks. 
Put chicken back in, stir, and eat. 
Freezes well 

Friday, February 17, 2012

Chicken Pot Pie Soup

This is from skinnytaste. Yum, I'm making this this weekend for lunches next week.

Chicken Pot Pie SoupGina's Weight Watcher Recipes
Servings: 9 • Serving Size: 1 cup • Old Points: 3 pt • Points+: 4 pts
Calories: 169.2 • Fat: 1.2 g • Protein: 18.5 g • Carb: 21.2 g • Fiber: 2.3 g

  • 1/4 cup flour (to make gluten-free use 2 tbsp cornstarch instead)
  • 2 cups water
  • 4 cups fat free milk
  • 1 large celery stalk, chopped
  • 1/2 medium chopped onion
  • 8 oz sliced baby portabella mushrooms
  • 2 chicken bouillons
  • fresh ground pepper
  • pinch of thyme
  • 10 oz frozen classic mixed vegetables (peas, carrots, green beans, corn)
  • 2 potatoes, peeled and cubed small
  • 16 oz cooked chicken breast, diced small
  • salt

Create a slurry by combining 1/2 cup of the cold water with flour in a medium bowl and whisk until well blended. Set aside.

Pour remaining water and milk into a large pot and slowly bring to a boil. Add celery, onion, mushrooms, chicken bullion, thyme, fresh pepper, frozen vegetables and return to a boil. Partially cover and simmer on low until vegetables are soft, about 20 minutes. Remove lid, add potatoes and cook until soft, about 5 minutes. Add chicken, and slowly whisk in slurry, stirring well as you add. Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.

Wednesday, February 15, 2012

Tea is not for me, I guess

So starting SFT today and have to give up my chai latte mix.  I keep buying boxes of teas that sound good and they all taste like hot dirty water to me.  So far the only one I can tolerate is a Stash Pomegranate Raspberry one.


Sunday, February 12, 2012

Kale Chips?

1 bunch kale, washed throughly and dried
About 1 tbsp extra virgin olive oil
Salt to taste, use gourmet flavored salt if you like

Preheat oven to 350 degrees.  Slice the tough ribs from the center of the kale leaves, and slice each kale leaf in half (or to your preferred size).  In a large bowl, toss kale with olive oil and salt until well coated.  Add salt to taste, but beware of adding too much!

Spread the kale on a baking sheet lined with with parchment, and bake for about 10 minutes.  Check the kale and see if it is crispy, it can burn easily!  If it is not done yet, toss the kale on the sheet to mix, and bake for another 3-5 minutes.  

I wonder how they store, or do you have to cook and eat.  Checking to see if I can bring them for lunch.

Wednesday, February 8, 2012

Soups, I like soups

Southwestern Chicken Barley Soup

1 medium onion, chopped
1 garlic clove, minced
1 tablespoon olive or vegetable oil
3 cups water
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes, undrained
1 (14.5 ounce) can chicken broth
1/2 cup medium pearl barley
1 (4 ounce) can chopped green chilies, drained
1 tablespoon chili powder
1/2 teaspoon ground cumin
3 cups cubed cooked chicken

1. In a Dutch oven or soup kettle, sauté onion and garlic in oil until tender. Add the next 10
ingredients. Bring to a boil. Reduce heat; cover and simmer after 45 minutes.
2. Stir in the chicken; cook 15 minutes longer or until chicken is heated through and barley is tender.

Crock Pot Chicken Taco Chili
 Calories: 203.7 • Fat: 1.4 gCarb: 33.3 g • Fiber: 10.0 g Protein: 16.9 g


  • 1 onion, chopped
  • 1 16-oz can black beans
  • 1 16-oz can kidney beans
  • 1 8-oz can tomato sauce
  • 10 oz package frozen corn kernels
  • 2 14.5-oz cans diced tomatoes w/chilies
  • 1 packet taco seasoning
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 24 oz (3-4) boneless skinless chicken breasts
  • chili peppers, chopped (optional)
  • 1/4 cup chopped fresh cilantro

beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker.
chicken on top and cover.
on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro. Also try it with low fat cheese and sour cream (extra points).

Tuesday, February 7, 2012

Getting ready for next week

I need to work on menu ideas for the SFT challenge coming up with the HOs.

Power Food List


I think I eat mainly power foods already, but may to have to change a few things.

Yum, I'm guessing this would taste alot like the Hawaiin chicken meatballs we had for dinner tonight.  I will be making these with ground venison.

Individual Pineapple Meatloaves 

1 lb ground beef, 93% lean 
1 egg, beaten 
½ c quick cooking rolled oats 
½ c onions finely chopped 
½ cup green pepper, finely chopped 
¼ tsp salt 
8 oz Dole canned crushed pineapple in juice, drained 
6 Tbsp barbecue sauce 

Preheat oven to 350ºF. 

In a large mixing bowl, stir together egg, oats, onion, green pepper and salt. Add beef and pineapple; mix well. 

Divide mixture into 6 equal portions. Shape each portion into a 4x2-inch loaf. 
Place loaves in a 13x9x2-inch pan. 

Bake uncovered for 30 to 35 minutes or until meat is no longer pink. Top each loaf with 1 teaspoon of the barbecue sauce.

Monday, January 16, 2012

Easy Workday Oatmeal in a Jar

Love Pinterest.  Are you on there?  This one come from there and here specifically.

I did this last night and today's morning oatmeal was topped with frozen mixed berries. Yum!

1 2/3 cups steel-cut oats
4 cups water
Large pinch salt
5 pint-sized Mason jars with lids (I used wide-mouth jars)
Large saucepan
Bring the oats, water and salt to a boil. Simmer for about 3 minutes then turn off the heat. Ladle the oats and water into the jars. Cover the jars tightly with their caps and rings. Leave on the counter overnight. (I did this, you can put in fridge if you want but see her notes on her post) The next morning, put all but one of the jars in the refrigerator. Take the cap off one jar and stir up the oatmeal inside. Microwave for 2 to 3 minutes, or until quite hot. Add any milk, raisins, or other mix-ins. Enjoy!

Tuesday, January 10, 2012

Healthy Nachos for Football Playoff Weekend

Chicken & Black Bean Nachos
6 oz tortilla chips (round chips are preferable)
1 can (16 oz) black beans, rinsed and drained
11/2 cups shredded Monterey Jack cheese
1/2 red onion, diced
Juice of 2 limes
1/2 cup light sour cream
Chopped cilantro Salsa (either fresh or your favorite bottled salsa)
Pickled Jalapenos
How to Make It:
* Preheat the oven to 425°F. Arrange the chips in a single layer on a large baking sheet. Spoon the beans evenly over the chips, then top with the cheese, chicken, and onion. Bake for 15 to 20 minutes, until the cheese is fully melted and bubbling. Remove.
* Combine the lime juice, sour cream, and cilantro. Spoon over the nachos. Top with the salsa and jalapenos.

Who's ready for some football!!!!! Go Pack Go!