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.

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.

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

DIRECTIONS:
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 g • Carb: 33.3 g • Fiber: 10.0 g • Protein: 16.9 g

Ingredients:

• 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

Directions:

Combine

beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker.

Place

chicken on top and cover.

Cook

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).

Getting ready for next week

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

Power Food List

Extras

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.

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
Ladle

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!

Baked Chicken with Dijon & Lime

This sure smells good, it's in the oven right now.

8 small chicken thighs, skin removed
3 TBSP Dijon mustard
1 TBSP light mayonnaise
1 clove garlic, crushed
1 lime, squeezed and lime zest
3/4 tsp pepper
salt
dried parsley

Preheat oven to 400. Place thighs in large bowl, season with salt. In a small bowl combine Dijon, mayo, lime juice, lime zest, garlic and pepper. Mix well. Pour over chicken, toss well to coat.

Spray a large baking pan, place chicken in single layer and top with dried parsley. Bake 30-35 minutes.

210 Calories for 2 thighs

Cheap Coleslaw Mix

I bought a huge bag of coleslaw mix at Sam's Friday for $1.50.... yes $1.50.

I made Texas Coleslaw with it and tonight made this.

Inside Out Eggrolls

4 oz skinless, boneless chicken breast shredded
1/2 bag coleslaw mix(4 cups)
1 tsp sesame oil
1/4 white onion, chopped
1 clove garlic, minced
1/2 tsp fresh ginger
salt, soy sauce

Directions
Heat sesame oil, add onions. Cook 5 minutes, add garlic and ginger saute 30 seconds. Add in coleslaw and soy sauce, cook until cabbage wilts, add in chicken. Season with extra soy sauce if needed.
Split it in half. NI 124/3/3

I still have some mix left. Any ideas?

ETA: OMH! Is this good. Forget about figuring out what to do with the rest of the mix. I'm using it to make more of this stuff. Oh and just a FYI- I didn't have soy sauce. *gasp* This is made without soy sauce or the fresh ginger and it is awesome!!!!

Immunity Blend Veggies

1 head cauliflower
1/2 bag baby carrots (or 3 cups chopped carrots)
1/2 cup dried cranberries
salt and pepper to taste

Chop up cauliflower head and place in baking dish with carrots and cranberries. Salt and pepper to taste.
Bake 400 degrees for 30-40 minutes.
Number of Servings: 4

NI 122/.7/7

I tried the Green Giant of this and it was good, but too small! I wanted more! The GG one has a light butter sauce, if you have to have butter try a butter spray on it.

Chili Lime Pork Loin

From AllYou Eat Well Save Big.

1 1/2lb pork loin
salt and pepper
1 tsp chili powder
1 TBSP fresh lime juice
1 tsp soy sauce
1/2 tsp sugar

Preheat oven to 400. Pat loin dry and season with salt and pepper. Mix chili powder, lime juice, soy sauce and sugar. Rub mixture on loin. Roast for 20-25 minutes.

Cost per serving $1.56
NI 182/9/0

OK that's the original recipe. I had country ribs and threw them in the crockpot with the seasoning and cooked on low 9 hours. Yummy!

Fruity Hot Chicken

mmmm I served this with bulgur.

4 chicken breast halves
1 jar mixed fruit in light syrup
red pepper flakes
salt & pepper to taste


Place all in crockpot and cook on low 6 hours. Shake lots of flakes if you want your tongue to go numb, or just a few for a little hint of hot.

NI 179.8/1.5/1 and very cheap

Laughing Turkey Rollups

1 package turkey bacon
1 wheel laughing cow cheese (8 wedges)
1 can Rotel

Spread 1/3 of wedge on slice of bacon, roll up and place in shallow baking dish. Top all the bacon rollups with a drained can of Rotel. Bake at 375 for 15 minutes.

Enjoy for the SuperBowl with all the other goodies... atleast we will be!

NI for one rollup 47.5/3.2/0

CrockPot Chicken Broth

I've been planning on doing this forever... well tonight is the night. I'm getting a rotesierre chicken tonight for supper, tonight I will NOT toss out the carcass.

1 chicken carcass
2 carrots
3 celery stalks
1 onion
1 bay leaf
1 teaspoon dried thyme, basil and/or sage
1 teaspoon whole peppercorns

Directions
Break some of the chicken bones.
Chop (no need to peel) the carrots into large chunks.
Chop the celery and the onion as well.
Put all the ingredients in a slow cooker. Any size will do, but preferably at least 4 quarts.
Fill the crockpot 3/4 full with water, cover, then set for 10 hours on low.
After 10 hours, add salt if you wish, then turn the crockpot off and let the broth cool for half an hour.
Strain out the meat and vegetables and discard them.
Chill the stock in the fridge overnight and skim off the fat.
Put the stock in baggies, label with date and amount, then freeze.

I will let this cook over night and then chill it tomorrow for fat skimmage. ewwwww LOL So by tomorrow night I should have nice freezer portions of fat free chicken broth to use in recipes instead of spending over $1 a can right now.

Gooey Pork Chops

These were good. Very good. I was told a number of times during dinner last night that I can make these again. LOL


6 lean-cut boneless porkchops
1 can 98% fat free cream of mushroom soup
worcetershire sauce (Yes I'm sure I spelled that wrong)
1 packet dry onion soup mix, like Liptons
garlic powder
onion powder
black pepper

Spray baking pan with non-stick stuff. Rub garlic, onion and pepper on chops; place in baking pan. (no real measurements, I just sprinkled it on) Sprinkle chops with worcetershire, no measurements again if you like worce sprinkle lots, if you don't sprinkle little. Pour mushroom soup over chops and top with onion soup mix.

Bake 350 for 1 hour.

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.

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!

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.

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.

Autumn Sausage & Veggie Melody

-5-6 chicken or turkey sausage links. (I used garlic and mozz flavored chicken sausages)
-1/2 package of mushrooms
-potatoes 1-2 medium brown ones or equivalent.
-few stalks of celery
-some baby carrots
-some brocolli
-some cauliflower
(the amount of veggies really doesn't matter, use what you have in the house.)
-2 cups chicken broth

The Directions:
Cut all veggies into 2 inch pieces. Layer in crockpot from denser to less dense veggies. Top with cut up sausage and pour broth over. Cook on low 8 hours, high on 4.

No spices needed, the spice from the sausage flavors the dish. So use your favorite spiced sausage.

ETA- DBF didn't like this, I loved it. The cooked cauliflower overtakes this, which DBF does not like. Next time I'll try different veggies.

Azorean Spiced Beef Stew

-1 lb beef chuck stew meat
-5-6 cloves of garlic, smashed and chopped
-2 potatoes, chopped in 1 inch chunks (I used one regular potato and one sweet)
-3 green onions, chopped
-3 cups beef stock
-1 cup baby tomatoes, cut in quarters, or 2 large chopped tomatoes
-1 cup baby carrots
-2 T kosher salt
-1/2 T red pepper flakes
-1 tsp all spice
-1 bay leaf
-1 tsp cumin
-2 cinnamon sticks

Put the meat into your crockpot. Add the broth then vegetables. Stir in the salt, red pepper, all spice and cumin. Float the bay leaf on top and add 2 cinnamon sticks.

Cover and cook on low for 8-10 hours, or on high for about 6.

McCain's Ribs

Made these yesterday in the crockpot. I was told late last night/early this morning when DBF got home.... these are the best ribs ever. Spicy.


4 lbs ribs
2 TBSP garlic powder
2 TBSP kosher salt
2 TBSP pepper
3 lemons for juice (I just used the bottled lemon juice)

Mix spices together in bowl, rub on ribs and place them in the crockpot. Squirt lemon juice all over them. Cook on low 7-10 hours, high 4-6 hours.

ETA 10/18, DBF's dad dropped off a big pack of ribs and told me to make these again. LOL

Breakfast for supper

Our chickens have been working overtime, we are over ran with eggs. So tonight, breakfast for supper.

Bacon Egg Quesadilla

2 fat free tortillas
3 slices center cut bacon(cooked)
1/2 cup Egg Beaters(cooked) I will be using farm fresh eggs whites
1/4 cup shredded fat free cheese

Place bacon, egg and cheese on one tortilla. Top with other tortilla and bake on 350 for 5 minutes until cheese has melted.

Due to the extreme heat, I will be warming ours up on the stove top and will be adding garden fresh tomatoes, zucchini and summer squash to mine. mmmmmmmm