Soups On ... Crockpot Chicken Enchilada Soup (WW 6 Points)

Next on our soup journey is from another GREAT weight watcher website.  I found this Chicken Enchilada Soup on Slender Kitchen.  It was another easy soup that I threw into the crockpot in the morning and let it be until it was time for dinner.  The boys love Mexican dishes and this was perfect combo of their favorite food and a soup which was easy to make.

Ingredients

• 1 lb. chicken breast
• 1/2 tsp. cumin
• 1 tsp. chili powder
• 1 tsp. garlic powder
• 1/2 tsp. salt
• 1 onion, diced
• 1 green pepper, diced
• 1 red pepper diced
• 3 cloves garlic, minced
• 10 oz. can tomatoes with green chiles (like Rotel)
• 1 14 oz. can red enchilada sauce
• 6 cups chicken broth
• 1 tbsp. tomato paste
• 2 14 oz. can black beans, rinsed and drained
• 1/4 cup masa harina (or corn meal)
• 1/2 cup shredded cheddar cheese
• Toppings: chopped tortilla strips, chips, cilantro, onions, avocado, chopped jalapenos, cheese, Greek yogurt, light sour cream, etc.

Instructions

1. Add the chicken breast, cumin, chili powder, garlic powder, garlic cloves, salt, onion, peppers, tomatoes with green chiles, enchilada sauce, chicken broth, and tomato paste to the slow cooker.
2. Cook on low for four hours. Remove the chicken and shred with 2 forks. Return to soup and add the beans.
3. Mix the masa harina (corn meal) with 1/4-1/2 cup of water (more if needed) until smooth. Add to the soup and let cook for 30 more minutes. Top with 2 tbsp. cheese. You can also stir it in depending on your preference.

ALEXIS NOTES: I used a frozen chicken like I always do, right before I serve I put it in my mixer with the paddle and shred the chicken.  I used black beans that I made earlier and froze (that is why they look like a blog of black there).  I accidentally bought stewed tomatoes instead of diced so I put them in my ninja and diced them :).  

Enjoy you will love this one!

Something to keep your belly warm in this cold season.

Thanks for Stopping by!

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

When it rains it pours …

Well I am talking about the weather we have been having lately, but in our personal life it seems to be the same too.  Sadly Rick is still with out a full time job, I must give the guy credit he has applied to 5 to 10 new jobs everyday but sadly nothing.  Thankfully he has been able to pick up some part time work and we’re making it work.  And it’s nice that summer has started and he is able to help with the kids. 

Well back to the rain … hehe … It’s very cold around here so my crockpot and stove top have been getting a work out.  I found another yummy soup to keep our bellies warm.  I found this Cheeseburger in Paradise Skinny Soup on the recipe kitchen site.

Cheeseburger in Paradise Skinny Soup

Ingredients

• 1 pound extra lean ground beef
• 1½ cups onion, chopped
• ¾ cup celery, diced
• ½ cup carrots, diced
• 1 tablespoon garlic, minced
• 1½ teaspoons dried basil
• ½ teaspoon fresh ground black pepper
• 2 tablespoons all-purpose flour
• 2 (14.5 oz) cans Swanson’s reduced sodium chicken broth (4 cups)
• 1 cup reduced-fat milk (1%)
• 1 (14.5 oz) can diced tomatoes, not drained
• 2 cups potatoes, peeled and diced

Topping

• 6 tablespoons reduced-fat cheddar cheese
• Ketchup
• Yellow mustard
• 1 dill pickle, chopped

Directions

1. In a large nonstick pot or deep pan, brown the ground beef. Stir to break up into a crumble. Remove from heat, pour into a colander to drain the fat. Set aside.

2. In the same pot, add the onions, celery, carrots, garlic and basil. Saute for about 5 minutes until vegetable are soft.  Stir in the browned beef and flour, stirring to coat the meat. Cook for 1 minute. Stir in the broth, milk, tomatoes and potatoes. Bring to boil, turn heat to simmer, cover and cook for about 30 minutes, until potatoes are tender.

3. To serve: Ladle soup into individual bowls. Top each with 1 tablespoon cheese and a little ketchup, mustard and chopped pickle. These toppings really add to the cheeseburger flavor!

Makes 6 main course servings (1½ cups each)

Weight Watchers

(old points) 4
Weight Watchers POINTS PLUS 5

Happy Tuesday everyone!

Back to rainy days here so bring on the soup

We have gone from some amazing 70 and 80 degree days to downpour rain.  I must have had my physic hat on when I did my meal plan because when I woke up Monday it was pouring and didn’t stop so my plan for dinner fit so perfect.  Here I thought I was thinking it was just something easy but it turned out to be easy and warming just what we needed.

I found this recipe for Low Fat Lasagna Soup on What’s Cookin’ Italian Style Cuisine that turned out so yummy and the best part was I didn’t spend an hour + making perfect stacks to just come out with goo when I tried to cut into it.  YUP mine never looks like the kind you get in the restaurant standing up and looking all pretty.   Enjoy this soup I promise everyone will love it and not even know it was low fat.

Ingredients:

32 ounces of homemade chicken broth or use canned low sodium 99% fat free
2 lbs of fresh plum tomatoes diced or use a 28 ounce of whole tomatoes rinsed then diced to lower the salt content
2 cups homemade tomato sauce or  jar store bought your favorite kind
2 teaspoons minced garlic
1 bell pepper finely chopped (I put mine in the food processor)
1/2 teaspoon each chopped parsley, basil, oregano fresh or dried
4 links of Italian mild turkey sausage snipped in small slices with a kitchen shears
1 pound of ground turkey
1 tablespoon oil
2 cups broken whole grain lasagna noodles
2 teaspoons grating cheese
salt and pepper to taste
pinch of cayenne

(I used canned chicken broth, canned tomatoes, store bought sauce.  I skipped the parsley and cayenne.  I know I should use fresh but you have to go with what you got.)

In a large dutch oven add the tablespoon of olive oil, both meats,  and peppers. Fry until the bottom starts to turn brown, stirring, this takes around 10 minutes. Add garlic and cook one minute. Next add all the liquids and spices. Cook around 20 minutes. Add broken up lasagna noodles and 2 teaspoons grating cheese. Let it cook for another 10 minutes for noodles to soften. Ladle into oven proof bowls, top with shredded fat free or low fat mozzarella cheese and broil till brown. You can also add a dollap of fat free ricotta cheese instead or both.

See I told you it looked yummy!  It was perfect!

Sneaking Greens into Dinner

First off I want to say thank you for all the prayers for my grandmother’s passing.  They mean more than any words I can form right now.

I have a brain overload now, so I thought I’d put up some recipes.  As we know I’m all about getting veggies in.  My boys thankfully have always had veggies so I don’t really have a problem with them eating them.  BUT I do like giving it to them in new ways.  My mom use to always make Quiche’s and Soups so this is fitting to showcase some of my favorites growing up but done in a low fat version.

First off we have a Broccoli and Cheddar Quiche That turned out very yummy.  Now it’s not as creamy as if it was made with all eggs but still very yummy!

Next on the list is a Crockpot Creamy Chicken Spinach Soup that was very yummy and you didn’t have big spinach leaves.

So there you have two very simple and classic meals that were low in fat.  Enjoy!  On our menu tonight is Crockpot Chicken Stroganoff.

What is on your menu tonight?

Crockpot Soup to the Rescue

I made a great soup that was easy to throw into the crockpot and was ready for dinner time!  Another one from my Pinterest that I saved and actually made.  My goal is to not just save cool things, but to actually do them!

This Crock Pot Chicken Enchilada Soup was so yummy and easy and low in points if you do the Weight Watcher Plus System.

So what is on your meal for tonight?

 

Soup and a Side (not your normal side)

Some comfort foods to help keep us warm and full bellied here!  I’ve been waiting to try this soup and I finally did.  The boys kind of liked it (more the rice then anything).  I really enjoyed it but that is me … lol.  From my favorite site Skinnytaste.com comes this Stuffed Pepper Soup.

And a healthier side that was super easy and so yummy I could eat for dinner anytime!  Again from Skinnytaste.com comes this Turkey Stuffed Zucchini.

Enjoy these made for a nice dinner here!  It’s been a rough time with everything going on to make a good meal instead of take out.  I’m hoping to get us on the bandwagon today. Porcupine Meatballs in Tomato Sauce (2 Points) I believe is on my to do!

So what is on your menu for tonight?

Soup and Other yummies remade!

It’s getting colder here and since mom is cheap and won’t turn up the heat we have to have warm meals to keep our bellies warm.  Now I’m just joking but it sure is nice to have something warm in your belly!

Now the boys loved this Cream of Broccoli soup, it wasn’t one of my favorites.  It needed  little something for me, like tons of cheese but of course I was a good girl and didn’t put it in there … lol.

From our next favorite new site Nutmeg Notebook I found Superfast Salisbury Steak / Weight Watchers PointsPlus 7. Cole and Rick both loved this one and went back for seconds.  Mom was good liked it and only had the one .

From my new favorite site Skinny Crock Pot I found this Skinny Fried Chicken.  Now I of course was running behind this day so I baked mine but it still was yummy!

So there you have some yummies for your tummy!  On our meal plan for tonight is Creamy Ham And Broccoli Casserole.

What is on your menu for tonight?

Manic Monday ~ Comfort Food for this SICK :( Blogger

Sunday AM I woke up and thought I shoved a pillow up my noise and throat!  I can’t breath and my throat feels like a cat scratched it and left me it’s fur along the way.  Let’s just say I’m not too motivated and moving around that much.  I sadly had to cancel a playdate.  I would have love to gone just to let the kids play so I could slouch in a car but I couldn’t even make it to the car . UGH

So while I’m sitting her not able to breath or sleep I thought I’d post some comfort food.  It’s been rainy and cold here in the PNW so these have been perfect.  I know some of you are in a heat wave but Washington is proving to be a rainy state .

First off we have Cream of Chicken Wild Rice Soup, that I loved.  Rick not so much (I know as usual), the kids liked it.

And I made these for dinner, I know they are technically a breakfast but I love doing these little cupcake ideas for dinner.  Plus the boys love eggs anytime .  Broccoli-and-Bacon Egg Cups were super easy and yummy! 

Happy Monday everyone!  I hope you enjoy these recipes.  I’ll try to be around Monday night if I’m still breathing.

Some Hot & Yummy Bone Sticking Meals Plus Mini Graduation Hat Cupcakes

The boys love soup so this was a must to try, I loved it the boys liked it and Rick said it wasn’t his favorite .  But I thought it was a winner, I love barley so it was a perfect combo for me.  Here is the perfect WW Slow Cooker Potato & Bacon Chowder.

Next is a favorite of Rick’s but I thought what the heck let’s find a low fat version of it.  I added broccoli because I always love to sneak in a little veggie also .  This Chicken & Pasta Alfredo was a perfect ending for our night!

Cole’s last day of first grade was Friday . So I of course had to make something for the class.  I walked in with these Mini Cupcake Graduation Hats and of course the kids went crazy.  I love the little girls they come up to me Ms. P you always make the best things! Ahhh .

Happy Monday it’s been a crazy one, I hope to get over this cold soon .

Monday Tummy Fillers (Reducing the Belly Roll)

As you all know the theme around here is reduced calories and food that everyone loves.  YES that is a hard thing to do in this house.  I actually got the BEST compliment yesterday I commented on how our food is on the healthy side, Rick said hun your food isn’t healthy … hehe oh yes it is boy you’ve been eating healthy for 3 weeks!  Thank you AGAIN to SkinnyTaste.com for her amazing recipes!

First off was a yummy rice that has Peas, and you who know me know I HATE peas.  Yup it was good and I couldn’t taste the peas .  Enjoy this is to fill you up!  Sicilian Rice Ball Casserole will be sure to be a house pleaser.

And I have to leave you with a Meatball and Spaghetti Soup that was so yummy and everyone loved it.  I had extra meatballs left over that I then made sandwiches with the next night when we got home late running around.  The boys thought it was so cool to have meatballs and spaghetti in a soup .

Happy Monday Everyone, hope you have a wonderful day and may find something yummy hear to make .

Comfort Food (Soup & Dessert)

It's really cold here, no snow (Thank God) but it's really freaking cold so I thought why not make some soup for dinner. I found this amazingly easy recipe, Cole had THREE bowls and Caden my little one that will eat usually a BITE and TWO bowls!

Potato, Broccoli & Cheese Soup

Ingredients

• 2 cups chopped onion
• 2 tablespoons margarine
• 2 1/2 pounds peeled and cubed potatoes
• 5 cups boiling water
• 4 cubes chicken bouillon
• 3 cups fresh broccoli, cooked and drained
• salt and pepper to taste
• 3 cups shredded Cheddar cheese

• Directions

  1. In a large stock pot saute onion in butter. Add potatoes, water and bouillon cubes. Cover, bring to boil and then reduce heat to medium and cook until potatoes are tender, about 15 minutes.
  2. Remove tough outer skin of broccoli stems and cook broccoli. Once cooked add to soup.
  3. In a blender or food processor puree half of the soup and return to stock pot. Season with salt and pepper.
  4. Add cheese and heat soup through until cheese is melted. Serve warm.

Then the church had a ladies only meeting (We'll talk more about that on Wed and the daycare that is suppose to be provided). I like to always show up with a treat so I found this amazing yummy recipe!

Copycat Starbucks Peppermint Brownies

Brownies
1 (19 1/2 ounce) box fudge brownie mix
(I used Duncan Hines Dark Chocolate Fudge)
1/2 cup butter, melted
1/4 cup water
2 eggs
1/4 teaspoon peppermint extract

Peppermint Buttercream Frosting
1/3 cup butter, softened
1 1/2 cups powdered sugar
1 tablespoon milk
1/4 teaspoon peppermint extract
1/4 teaspoon vanilla extract
Green food coloring

Chocolate Frosting
1/3 cup whole milk
1/4 cup butter
1 (12 ounce) bag semi-sweet chocolate chips
1 teaspoon vanilla
1 cup powdered sugar

1. Preheat oven to 325. Then prepare a 9x9 inch baking dish by spraying lightly with non-stick cooking spray. Cut a piece of parchment paper to the width of the bottom of your pan but long enough to extend over the edge of the right and left sides of the pan.

2. Sift brownie mix to eliminate any clumps. Then add melted butter, water eggs and 1/4 teaspoon of peppermint extract. Mix by hand just until dry ingredients are incorporated.

3. Pour into prepared pan. Bake according to package directions. Let cool.

4. Beat together cup powdered sugar and 1/2 cup softened butter. Mix in another 1/2 cup powdered sugar, then add 1 tablespoon milk, green food coloring, and peppermint and vanilla extracts. Spread frosting evenly over the top. Place brownies in fridge to firm up frosting.

5. Bring 1/3 cup milk and 1/4 cup butter almost to a boil over medium heat. Pour chocolate chips into a heat-safe bowl. Pour milk mixture over the top and let sit for 5 minutes. Add 1 teaspoon vanilla and whisk until smooth. Use an electric mixer to beat in 1 cup powdered sugar until frosting is smooth. This will make more than you need, so remove 1/4-1/3 cup frosting and reserve for another use.

6. Spread chocolate frosting over the green frosting on the brownies.

7. Place back in fridge for about an hour to firm up frosting. Remove brownies from pan and slice into 9 pieces.

I'm linking up to Tempt My Tummy Tuesdays, Tasty Tuesdays, Tuesday at the Table, Delectable Tuesday, Delicious Dishes , Hearth and Soul and Sweet Sunday.

Left Over Rotisserie Chicken Two Ways

My parents where super sweet and brought over a rotisserie chicken twice last week, and one of those times dad even deboned it for me! And for you who know me know that is a HUGE thing to me because I hate meat on the bone to work with yes I know I'm a nut :).

My first recipe was one that was HUGE hit, Cole even ate THREE bowls. I was a little worried that the dumplings would be soggy but they weren't and they tasted great.

Chicken & Parmesan-Basil Dumplings Found on Recipes.com

Ingredients

1 (32-ounce) carton chicken broth

4 cups water

1 bay leaf

1 teaspoon onion powder

1 teaspoon dried thyme

1 1/2 cups all-purpose flour

1/3 cup grated Parmesan cheese

1/2 teaspoon salt

1/2 cup vegetable shortening

1 tablespoon chopped fresh basil

1/2 cup milk

3 tablespoons butter

1 rotisserie chicken

1/2 teaspoon ground black pepper

Garnish

additional chopped fresh basil

Directions

1. In a large Dutch oven, combine chicken broth, water, bay leaf, onion powder, and thyme. Bring to a boil over medium heat. Reduce heat and let simmer while making dumplings.

2. In a large bowl, blend together flour, Parmesan cheese, and salt. Cut in shortening with a pastry blender until mixture resembles coarse crumbs. Stir in chopped basil. Add milk and stir until dough forms a ball. Divide dough in half, and place half on a lightly floured surface. Roll out dough to a 1/8-inch thickness. Cut dough into strips, approximately 1-x-3 inches in size. Repeat with remaining half of dough.

3. Bring chicken broth to a full rolling boil; add butter. Drop dumplings, a few at a time, into boiling broth, letting broth return to a boil before adding more. After all the dumplings have been added, cook for 15 minutes.

4. While dumplings are cooking, pull meat from rotisserie chicken, discarding skin and bones. Shred or chop chicken. (You should have approximately 3 cups of meat.) Add chicken to dumplings. Season with pepper to taste.

5. Reduce heat to a simmer and continue to cook for 5 to 10 minutes, or until chicken is heated through.

6. Garnish with additional fresh basil, if desired.

ALEXIS NOTES: I switched out whole wheat flour and I used butter instead of shortening since I never buy it. Also no fresh bail in this house either, sorry

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

The second one dad did the de-boned and put in little bags for me to take home, yes I love him :). You know me always on the hunt for a new mac & cheese and this one was great. Not my favorite but still a good one to go to!

Chicken-Macaroni Casserole found on Food.com

• 1/2 cup chopped onion
• 3 tablespoons butter or 3 tablespoons margarine, melted
• 2 (10 3/4 ounce) cans cream of chicken soup
• 2 cups shredded cheddar cheese, divided
• 1 cup milk
• 3 1/2 cups chopped cooked chicken
• 2 1/2 cups cooked macaroni
• salt
• pepper
• 1/4 cup Ritz cracker crumbs

Change Measurements: US | Metric

Directions:

Prep Time: 30 mins

Total Time: 1 hr

1. 1In a large skillet over med-high heat, saute onions in butter until onions are tender.
2. 2Add in soup and 1 ½ cups cheese; gradually stir in milk.
3. 3Cook over medium heat until cheese melts; stir in chicken and macaroni; taste and adjust seasoning with salt and pepper.
4. 4Transfer mixture to a greased 2 ½ quart casserole; sprinkle with cracker crumbs.
5. 5Bake in a preheated 350° oven for 30 minutes or until heated through.
6. 6Top with remaining ½ cup cheese and bake 5 minutes.

ALEXIS NOTES: I would usually use whole wheat noodles but ran out so it was the regular noodles this time. Instead of crackers I used crushed cornflakes since I had them on hand.

Happy Tuesday Everyone :)

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