Slow Cooker White Bean Soup (WW 6pts)

Last week that stupid cold was still hanging on to me so I put this Slow Cooker White Bean Soup from Emily Bites into the crockpot.  Made it the night I was leading my woman's group.  Little would I know that I would be rear-ended that night and stand in the cold for 1 1/2 hours to have the turd take off and have no insurance. UGH so when I got home to find this soup done it was a double blessing!

INGREDIENTS:

• 8 slices center cut bacon, cooked and crumbled
• 3 (15 oz) cans of Great Northern beans, drained and rinsed
• 4 medium carrots, diced
• 4 stalks celery, diced
• 1 medium onion, diced
• 3 garlic cloves, minced
• 3 cups reduced sodium fat free chicken broth (or vegetable broth)
• 1 bay leaf
• 1 tablespoon dried parsley
• ½ teaspoon dried sage
• 1 teaspoon dried thyme
• ¼ teaspoon crushed red pepper flakes
• Salt and black pepper, to taste

DIRECTIONS:

1. Place all ingredients except the salt and pepper in your slow cooker and stir to combine. Cook on low for 8 hours.
2. If you have an immersion blender: just stick it into the cooked soup and blend about 1/3-1/2 of the mixture so that when you stir together it’s chunky but also thicker and no longer brothy. If you are using a regular blender: just transfer 3 cups of the soup mixture into your blender and blend until thick and combined. Pour it back into the pot and stir until well combined
3. Taste when finished and add salt and pepper as desired.

This soup was a crowd pleasure all around the house, give it a try!

Thanks for Stopping by!

Don't forget to see the parties I link up to HERE. 

Tax Day, Are you Ready? How about some Chicken then?

Well today is tax day … YIKES! I’ve never been one to worry about tax day I usually do my taxes early and take my refund and go on my merry way! Then came this year since working from home and being a “Consultant” I have to pay taxes. So I was prepared I thought, then I did them and as the pay back increased more and more so did my blood pressure and my need to curl into a fetus position. Then the total came … HOLY CRAP I owe as much as a small car. How the HECK did that happen! So let’s just say I’m not doing the best, I’m trying to work different situations to find how I can improve for next year. Pray for me I’m a stress eater!

So now to some good food that is low if fat but NOT in taste! From my NEW favorite website SkinnyTaste. For you Weight Watcher fans this site is amazing with recipes and points. I’m trying to eatless and watch my calories .

Our first adventure down Chicken Lane is Crock Pot Chicken Taco Chili which I served over brown rice. It was a little spicy for the kids but great for adults.

Next on the list is another crock pot recipe that was very yummy!!! I served over brown rice with fat free sour cream. Crock Pot Santa Fe Chicken

This recipe had a lot of steps to it but was worth it. The recipe called for this to made on the stove but I threw the chicken part in the crockpot and let it go for a few hours on low. It was perfect and infused the chicken with great taste! Chicken and White Bean Enchiladas with Creamy Salsa Verde.

Happy Monday everyone!

Crockpot Adventures - 1 Hit & 1 Ok

It's been one heck of week already, I have come to the conclusion Monday's are bad and no time for anything. I've fallen back in love with my crockpot, makes for easy meals even though I work from home after picking up the boys, getting a walk in and homework not much time for anything else! Hope you Enjoy!

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First off a SUPER yummy one!

Crock Pot Chicken Parmigiana

4 chicken breast halves, skinless, boneless
1 egg
1/2 tsp salt
1/4 tsp pepper
1 cup dry bread crumbs, Italian seasoned if possible
1/2 cup butter
10 oz spaghetti sauce or pizza sauce
4 slices Mozarella cheese
Parmesan cheese

How to Make It:
In a bowl beat the egg and add the salt and pepper.
Pour the bread crumbs into another bowl.
Dip chicken breat halves into the egg, then coat with crumbs.
In large skillet saute chicken in butter to brown then remove and drain well.
Arrange chicken in the bottom of a 6 qt. crock pot.
Pour sauce over the chicken.
Cover and cook on low 6 to 8 hours.
Put a slice of mozzarella cheese on top of each chicken breast half and sprinkle with parmesan cheese.
Cover and cook for an additional 15 minutes to melt the cheese.

ALEXIS NOTES: I used 3 breast (what I had on hand), used whole wheat noodles and shredded mozzarella.

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Next was a beef and broccoli I thought it was ok, all the boys said no way. I thought a good one for a quick fix ;).

Crock Pot Broccoli and Beef Pasta
2 cups broccoli florets or 1 package frozen broccoli, thawed
1 onion, thinly sliced
1/2 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried thyme leaves
1 (14-1/2 ounce) can Italian style diced tomatoes, undrained
3/4 cup beef broth
1 pound lean ground beef
2 cloves garlic, minced
2 tablespoons tomato paste
2 cups rotini pasta, cooked
3 ounces shredded Cheddar cheese or grated Parmesan

Layer broccoli, onion, basil oregano, thyme, tomatoes and broth in the crockpot. Cover and cook on low for 2-1/2 hours. Combine beef and garlic in a large nonstick skillet. Cook over high heat for 6 to 8 minutes or until meat is no longer pink, breaking meat apart with a wooden spoon. Pour off drippings. Add beef mixture to the crockpot. Cover and cook 2 hours. Stir in tomato paste. Add pasta and cheese. Cover and cook for 30 minutes or until cheese melts and the mixture is heated through.

ALEXIS NOTES: I used fresh broccoli, used whole wheat shells and medium cheddar cheese.

I'm linking up to Tempt My Tummy Tuesdays, Tasty Tuesdays and Crockpot Wednesday.

Tuesday Recipe ~ Sour Cream and Bacon Chicken (Crockpot)

Chicken was on sale so I stocked up and as you know I love my crockpot. I ran out of crockpot liners I was about to cry, I had to soak the pot but I lived! I had some bacon left over that I didn't use for Easter and had to be used so I did a little search on my favorite meal planning site Relish! and tada here we go. I also had some Mahatma® Extra Long Grain Enriched Rice I wanted to use so it become a perfect combo for all!

Sorry my non pork lovers, it was super yummy :)!!!

Sour Cream and Bacon Chicken

Sour Cream and Bacon Chicken

Prep time: 10 minutes Cook time: 6-8 hours

4	bacon slices
4	boneless, skinless chicken breasts
1	10.75-ounce can roasted garlic cream of mushroom soup
1/2	cup sour cream
1/4	cup all purpose flour
1/4	cup Italian parsley, chopped
1	cup long grain rice

[1] Wrap one slice of bacon around each chicken breast and place in the slow cooker. In a medium bowl, combine the soup, sour cream and flour. Mix well with a wire whisk to blend.

[2] Pour over the chicken, cover and cook on low for 6-8 hours until the chicken and bacon are thoroughly cooked. Cook rice according to package instructions. Serve chicken mixture over rice and sprinkle with parsley.

ALEXIS NOTES: I used Healthy Choice Cream of Mushroom Soup I had on hand, I had the cheap bacon so it took 3 -4 pieces to cover each piece of chicken. I also started late in the day so I threw it on high for about 4 hours :). I also used Mahatma® Extra Long Grain Enriched Rice and it was perfect. Put it in my rice cooker, simple easy!

Tempt My Tummy Tuesday - Coca Cola Barbecue Beef Crock Pot Recipe

Another yummy crock pot recipe you'll love that was super easy and I had everything in the fridge. Well Mr. Rick had a cow that I used one of his cokes but he'll deal, he got dinner out of the deal. Note to self ALWAYS remember to use a crockpot liner, this time I rushed and forgot and darn if that didn't suck trying to clean ;).

Coca Cola Barbecue Beef Crock Pot Recipe

Ingredients
3/4 cup Classic Coca-Cola
1/4 cup Worcestershire sauce
1/4 teaspoon ground red pepper
1 tablespoon vinegar
1-1/2 pounds boneless chuck roast
2 cloves garlic, minced
2 onions, chopped
1 teaspoon instant beef bouillon granules
1/2 teaspoon dry mustard
1/2 cup catsup
1/2 teaspoon chili powder
2 tablespoons butter

In a bowl, combine Coca-Cola, Worcestershire, vinegar, garlic, bouillon granules, mustard, chili powder and red pepper. Save 1/2 cup of this for sauce. Cut roast to fit crockpot. Place meat and onions into crockpot and pour remaining liquid (minus saved 1/2 cup) over meat. Cover and cook on LOW for 10 to 12 hours or on HIGH for 5 to 6 hours. In a small pan, combine 1/2 cup saved liquid, catsup and butter. Heat. And serve with cooked meat, and pass the sauce.

Found @ http://www.familycrockpotrecipes.com/CocaColaBarbecuedBeef.html

MSM & CPW ~ 2 Left Over Ham Recipes & Taco Quiche

Here we go ham is going going gone let's use it! Sorry my non pork fan, but guess what you will love the Taco Quiche below :).

My first thing I did was find a new recipe to use my ham bone and the green beans I forgot to use for Easter! This was simple and yummy!!!

Ham And Green Beans Recipe

Ingredients

1 ham bone, with lots of ham on it
1 pound fresh green beans, stem end snapped off, or 1 pound of frozen
4 stalks celery, WITH leaves or more to taste
3 onions, cut in 1/2" strips
3 pounds potatoes, cut into chunks - skins on!
Herbes de Provence, to taste, maybe 4 tablespoons
3 tablespoons seasoned salt, Janes Crazy Mixed Up Salt, of course,or more to taste
freshly ground black pepper, to taste
1/4 cup garlic, dried, slivered - get in Oriental market or in Costco

Directions

Put ham and bone in large soup pot, add celery, garlic, onion and cover all with water. Simmer, covered for 1 1/2 hours. Add rest of ingredients except potatoes, adding more water, if necessary. Cook another hour or so and take ham and bone out of pot. Remove all ham and return to pot, discarding bone. Add potatoes and cook until potatoes are tender. Adjust seasonings and serve.
NOTE: The dried slivered garlic I use is a fantastic time saver. I use it in soups and stew and things that have a lot of liquid.

ALEXIS NOTES: Ok so I of course didn't have the celery so that went out of the recipe, it called for 3 onions I used half of a large one (boys not big onions fan), I didn't have herb de Provence so I used a package of Italian dressing seasoning I had :), seasoning salt had to go with my fall back love of Johnny's Seasoning Salt! I also add about 2 cups of chicken stock so it didn't stick to the crockpot and gave it another dimension of taste (yes I've been watching too much Food Network!)

Thank you http://www.grouprecipes.com/61786/ham-and-green-beans.html for this recipe.

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My second dish I went to an old fav Quiches! I LOVE LOVE my asparagus and had to use it up so I did a search of ham an asparagus and found a GREAT blog Lynda's Recipe Box that had this amazing recipe! Check it out you'll love her recipes!!

Ham and Asparagus Quiche

1 baked 10", deep dish pie shell, cooled

1 1/2 cups cheese, Cheddar, Swiss, parm, or cheese of your choice

1 cup diced, cooked ham

1/4 cup diced, cooked onion, if desired

1 cup cooked asparagus, cut into 1 inch pieces

5 large eggs, beaten

2 cups half and half, or you may use half milk and half heavy cream

1 T. chopped flat leaf parsley

1 T. chopped chives

salt and pepper to taste

Using a fork, prick the bottom of a 10 inch, deep dish, pie shell and then bake at 425 degrees for about 10 minutes and remove to a rack to cool. REDUCE heat to 350 degrees. After crust has cooled, add the cheese, then the ham and onion if using, and then the asparagus. Next, mix the eggs and half and half together. Stir in the herbs and salt and pepper and pour over the asparagus. Add some asparagus spears on top, if desired. Transfer the pie to a baking sheet and place in the oven. Bake at 350 degrees for about 50-55 minutes until done. Quiche will puff up when done and when given a shake the filling will not jiggle. You can test it, if desired, by inserting a knife in the middle and it will come out clean when it's done. Cool at least 20 minutes before slicing.

ALEXIS NOTE: I used my Fat Free Half & Half I use for my coffee, I skipped the chives and parsley and didn't put in all the onions. I used a good amount of ham and cheese, so didn't use all the egg mixture, so you'll see why I had to do quiche #2 that night!

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My second quiche was to use up the egg mixture along with the left over Taco meat the night before. This was easy, throw down cheese and meat top with egg mixture. This one I didn't cook the pie crust first like the previous recipe and it turned out just fine! Enjoy

TMTT & CPW ~ Holiday Meals and Left Over Ham Meal

Ok I'm over loaded with recipes so here we go a full packed holiday recipes, take your pick! ;)

First off I have to share our Corned Beef & Cabbage. I tried out a new recipe and LOVED it! Still using dad's beer that he left here ... lol :)

Slow Cooker Corned Beef, Cabbage and Vegetables

Slow Cooker Corned Beef, Cabbage and Vegetables

Prep time: 10 minutes Cook time: 9 hours

3	pound corned beef brisket with spice packet
16	ounces boiling onions, peeled
6	carrots , peeled and quartered
1	pound new potatoes
2	bay leaf
8	ounces Irish Amber Beer
2	tablespoons Dijon mustard
3	tablespoons molasses
2	teaspoons garlic, minced
1/2	head cabbage, cut into 4 wedges

[1] Place onions, carrots, potatoes and bay leaves in slow cooker. Place corned beef on top of vegetables.

[2] In a medium bowl combine beer, spice packet, Dijon, molasses and garlic, whisk until molasses is combined. Pour over corned beef. Cover and cook on low for 8 hours on low. Add cabbage and cook for 1 hour longer.

[3] Remove corned beef from slow cooker, thinly slice and serve with vegetables. Drizzle with cooking juices and additional Dijon, if desired.

ALEXIS NOTE: I used regular potatoes , we didn't have molasses so I used some brown sugar and whatever beer dad left here :)

For Easter I tried out a new Scalloped Potato recipe, yummy!!!

Supreme Scalloped Potatoes

Supreme Scalloped Potatoes

Ingredients

• 8 medium potatoes, peeled
• 1 1/2 cups shredded Cheddar cheese, divided
• 1/3 cup chopped onion
• 1 (10.75 ounce) can condensed cream of chicken soup, undiluted
• 1 cup sour cream
• 3/4 cup milk
• 2 tablespoons butter or margarine, melted
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Directions

1. In a Dutch oven or large kettle, cook potatoes in boiling salted water until tender. Cool completely; shred and place in a large bowl. Add 1 cup cheese and onion. Combine remaining ingredients; pour over potato mixture.
2. Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350 degrees F for 35-40 minutes or until bubbly.

ALEXIS NOTE: I of course did the easy way out and didn't boil the potatoes and shred them. I just sliced them thin with my slicer. It did take a little longer to cook but they were delish!!

This recipe you've seen, but I snuck in our healthy version of Mac and Cheese .. lol know one knew. For that recipe head to this post: Welcome to the Jungle (AKA Gym)

Then I did the famous Ham glaze, that is now requested every time I do ham. My Grandmother LOVED this, first words when she walked in "Did you make the Glaze?". For that recipe check out this post: MSM ~ Thanksgiving Day Goodies!

And then you ask what do I do with my left over ham? Well you take some of it, don't worry more left over ham recipes to come! :) My first left over ham is Ham & Cheese Ziti.

Ham and Cheese Ziti

Ham and Cheese Ziti

Macaroni-and-cheese lovers, take notice! This one has fun tube-shaped pasta, ham and cheese and is certain to be a favorite.

Prep Time: 15 min
Total Time: 40 min
Makes: 6 servings

2 1/2	cups uncooked ziti pasta (9 ounces)
1/4	cup butter or margarine
1	garlic clove, finely chopped
1/4	cup Gold Medal® all-purpose flour
1/2	teaspoon salt
2	cups milk
1/2	teaspoon Dijon mustard
2	cups shredded Colby cheese (8 ounces)
4	ounces sliced cooked deli ham, cut into thin strips
1/3	cup grated Parmesan cheese

Heat oven to 350ºF. Cook and drain pasta as directed on package.

While pasta is cooking, melt butter in 3-quart saucepan over low heat. Cook garlic in butter 30 seconds, stirring frequently. Stir in flour and salt. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in mustard and Colby cheese. Cook, stirring occasionally, until cheese is melted.

Stir pasta and ham into cheese sauce. Pour into ungreased 2-quart casserole. Sprinkle with Parmesan cheese. Bake uncovered 20 to 25 minutes or until bubbly.

Hope you enjoy and find one or recipes you like!

TMTT & Crockpot Wednesday ~ Pork Three Ways

Pork was on sale so that what was on the menu at our house... lol. I'm still on the mission to have a different meal each night. So hold on (sorry you non-pork eaters) you'll love these recipes they were easy as you know my moto, Quick, Easy and Yummy!!! Enjoy I hope you all love them!

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Panko Pork Tenderloin with Roasted New Potatoes

Panko Pork Tenderloin with Roasted New Potatoes

Prep time: 15 minutes Cook time: 45 minutes

1 1/2	pounds pork tenderloin
2	pounds small new potatoes
1/4	cup butter, melted
2	teaspoons garlic, minced
	coarse salt and freshly ground pepper, to taste
1/2	cup panko bread crumbs
2	tablespoons olive oil
1	teaspoon dried basil
1	teaspoon dried thyme
2	tablespoons Italian parsley, chopped (plus more for garnish)

Preheat oven to 425 degrees.

[1] Using a potato peeler, peel a 1 inch strip around center of each potato. In a large bowl, combine potatoes with melted butter, garlic and salt and pepper, tossing gently to coat. Place potatoes on a rimmed baking sheet. Bake for 20 minutes.

[2] While potatoes bake, in a shallow dish, combine breadcrumbs, olive oil, basil, thyme and parsley. Moisten tenderloin with water and roll in breadcrumb mixture, pressing to help adhere.

[3] When potatoes have baked for 20 minutes, place tenderloin on baking sheet with them and continue baking until potatoes are tender and a meat thermometer inserted into thickest portion of tenderloins registers 160 degrees, about 25 more minutes. Sprinkle potatoes with parsley and serve with sliced tenderloins.

I used what pork I bought on sale, I'm not picky and I used red potatoes instead of new potatoes. I say use what you have!

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Next I had a can of cranberry I wanted to use up so I searched and tada found this recipe.

Country Style Ribs with Cranberry Relish

Country Style Ribs with Cranberry Relish

Ingredients:

• 1 to 1 1/2 pounds boneless pork ribs, country-style
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 medium onion, diced
• 1 cup apple juice
• 1/2 cup cranberry relish
• 1 tablespoon balsamic or cider vinegar
• salt and pepper, to taste

Preparation:

Heat oil in a large skillet over medium heat.

In a food storage bag, toss the ribs with flour, 1 teaspoon salt, and 1/4 teaspoon black pepper.

Cook ribs in hot oil for 5 minutes; turn, add onions to the pan, and cook for 5 minutes longer. Combine apple juice, cranberry relish, and vinegar; pour over pork. Cover the pan, reduce heat to medium-low, and simmer for 25 minutes, depending on thickness of the pork, until pork is cooked through. Sprinkle with salt and pepper.
Serve pork with sauce. Serves 4 to 6.

ALEXIS NOTE: I didn't have relish so I used my can of cranberry sauce, turned out just fine! I served mine with asparagus.

Thanks to http://southernfood.about.com/od/countrystyleribs/r/bl61031c.htm

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And with my left over cranberry I whipped this up and put it in the refrigerator for the next night!

Cranberry Apricot Pork Roast- Crock Pot

Cranberry Apricot Pork Roast- Crock Pot

Ingredients:
Time: 10 minutes prep, 6-8 cook Difficulty: Easy Serving Size: 8	1 can (16 oz) whole-berry cranberry sauce 1 medium onion, chopped 1 can (5.5 oz) apricot nectar (roughly 1/2 cup) *Make sure you purchase "nectar" 1/2 cup sugar 1/2 cup coarsely chopped dried apricots 2 tsp cider or distilled white vinegar 1 tsp dry mustard 1 tsp salt 1/4 tsp crushed red pepper One 2 1/2 lb boneless pork loin roast, well trimmed.

Instructions:

Mix all ingredients except pork in a 3 qt. or larger slow cooker. Add pork. Spoon some cranberry mixture over the top (Can be done the night before and refrigerated in removable crock) Cover and cook on Low 6-8 hours, or until pork is tender. Remove pork to cutting board and slice. Spoon fat off sauce; serve sauce with pork.

I found this one on: http://www.connectedmoms.com/showthread.php?t=27709

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