With the weather turning colder tomorrow and Thursday, I am getting out my crock pot and fixing one of my cold weather favorites. This is SUPER easy and healthy. I haven't had it since last winter and I can't wait to eat it tomorrow.
Step 1: In a crock-pot add:
4 Chicken Breast
4 carrots pealed and cut in thirds
4 celery cut in thirds
1/2 small yellow onion
4 bay leaves
Enough water to cover everything
Cook on low all day
Step 2: About 30 minutes before dinner
*Shred chicken
*remove carrots, onion, celery, and bay leaves and discard (I save the carrots for Brynlee)
*skim the fat off the top
add:
shredded chicken
4 garlic cloves
1/2 cup chopped fresh onion (I just use the other 1/2 that didn't go in the crock-pot in step 1)
5 cups chicken broth (reserve 1/2 cup and stir in 1/2 C of flour, mix well and add to crock-pot)
4 small cans of mild fire roasted green chillies
1 small can of hot fire roasted green chilies
*Be sure to buy the fire roasted*
salt and pepper to taste
Adding the one can of hot chilies doesn't make it super hot just a little spicy. I have sometimes added an extra can of the hot because it wasn't spicy enough. The spicy varies with different brands. I start out conservative...it's easier to make it more spicy.
Serve in a bowl with fresh avacado and warm cornbread.
Enjoy!
Kim
Tuesday, October 25, 2011
Tuesday, October 18, 2011
Fruit Smoothie
Trying to get kids to eat healthy is so hard. Brynlee isn't a big eater anyway so it seems to be double hard for me. Erin shared this smoothie recipe with me 6 months ago and it has become a staple in my house. I did change it up just a little. Brynlee loves these and I'm sure your kids will too. :)
In a blender: 1 Serving
Frozen Blueberries (a handful)
4 frozen strawberries
4 or 5 pieces of frozen mango or pinapple
1/2 frozen banana
When your banans get to the point when they are over ripe and you have to throw them out...Don't! Freeze them for smoothies! Thanks for this tip Erin!
Splash of Strawberry Banana lowfat probiotic Kefir (in the dairy section next to the milk)
Milk
Swirl of Agave Necter
Directions:
Add fruit, Kefir, milk, and agave. I add 4 parts Kefir to 1 part milk. Start out with a small amount. It is easier to add more liquid if it is too thick. Once you have made it a few times, you will know about how much to add. Blend and enjoy!
Protein powder can also be added.
In a blender: 1 Serving
Frozen Blueberries (a handful)
4 frozen strawberries
4 or 5 pieces of frozen mango or pinapple
1/2 frozen banana
When your banans get to the point when they are over ripe and you have to throw them out...Don't! Freeze them for smoothies! Thanks for this tip Erin!
Splash of Strawberry Banana lowfat probiotic Kefir (in the dairy section next to the milk)
Milk
Swirl of Agave Necter
Directions:
Add fruit, Kefir, milk, and agave. I add 4 parts Kefir to 1 part milk. Start out with a small amount. It is easier to add more liquid if it is too thick. Once you have made it a few times, you will know about how much to add. Blend and enjoy!
Protein powder can also be added.
Thursday, October 13, 2011
Chicken Rollatini Stuffed with Zucchini and Mozzarella
I got this recipe from www.skinneytaste.com. We had it on Tuesday night and we really liked it. This picture is from the blog.
Ingredients:
Directions:
Wash and dry cutlets, season with salt and pepper. Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.
In a large skillet, heat oil on medium-high heat. Add oil when hot then saute garlic a minute, or until golden. Add zucchini, 1/4 cup Romano cheese, salt and pepper and saute about 3-4 minutes, stirring occasionally. Set aside to cool. When cool, add mozzarella cheese and mix to combine.
Lay chicken cutlets down on a working surface and spread 3 tbsp of zucchini-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.
Combine breadcrumbs and grated cheese in one bowl; in a second bowl combine olive oil, lemon juice, and pepper in another bowl.
Dip chicken in lemon-oil mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken. When finished, lightly spray
with oil spray.
Bake 25 - 30 minutes. Serve immediately. Serving size is listed as one, but if you are having this as a low carb meal with a salad, I suggest you have two
Ingredients:
- 1 tsp olive oil
- 4 cloves garlic, chopped
- 1 1/2 cups (1 medium) zucchini, shredded
- 1/4 cup + 2 tbsp Romano cheese (or parmesan)
- 3 oz part skim shredded mozzarella
- salt and pepper to taste
- 8 thin chicken cutlets, 3 oz each
- 1/2 cup Italian seasoned breadcrumbs
- 1 lemon, juice of
- 1 tbsp olive oil
- salt and fresh pepper
- olive oil non-stick spray
Directions:
Wash and dry cutlets, season with salt and pepper. Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.
In a large skillet, heat oil on medium-high heat. Add oil when hot then saute garlic a minute, or until golden. Add zucchini, 1/4 cup Romano cheese, salt and pepper and saute about 3-4 minutes, stirring occasionally. Set aside to cool. When cool, add mozzarella cheese and mix to combine.
Lay chicken cutlets down on a working surface and spread 3 tbsp of zucchini-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.
Combine breadcrumbs and grated cheese in one bowl; in a second bowl combine olive oil, lemon juice, and pepper in another bowl.
Dip chicken in lemon-oil mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken. When finished, lightly spray
with oil spray. Bake 25 - 30 minutes. Serve immediately. Serving size is listed as one, but if you are having this as a low carb meal with a salad, I suggest you have two
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