Monday, October 29, 2012

Chickadilla Soup (Crock Pot)

I just had a bowl of this for breakfast... ran out of eggs.  :)  This was a delicious bowl of soup!  Low-calorie, really low-fat, but a bit high on the sodium side.  I put nutrition info below the recipe.  You can probably reduce the sodium in the individual ingredients, it's the chicken base that added the most sodium to it.  It makes 8 large servings, so it can feed a crew and still have some for leftovers.  You could even freeze half of it for later.  I added some Frank's Red Hot Buffalo Sauce to my bowl for some added spice, you could also put in a bit of cheese, maybe crush in some tortilla/corn chips.  The kids ate it up and had second helpings.  Great recipe to throw into your crockpot in the morning to be ready for supper on a chilly day!!

Chickadilla Soup (Crock Pot)

5-6 boneless, skinless chicken breasts (I used 5 and YES, I put it in frozen)
28-ounce can crushed tomatoes
10-ounce can enchilada sauce (I used mild)
4-ounce can peeled, chopped green chilies
4 cups water*
4 teaspoons chicken base (I use Tone's)*
1 15-ounce can pinto beans, drained & rinsed (I used reduced sodium)
1 15-ounce can black beans, drained & rinsed (I used reduced sodium)
10 ounces frozen corn
2 tablespoons dried minced onion (or 1/2 a medium chopped onion)
1 tablespoon freeze dried cilantro (I have found this in SuperTarget - it says it's as good as using fresh)
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon black pepper

Place all ingredients in a 5-6 quart slow cooker.  Mix a bit and cook on low about 8 hours or high 3-4 hours.  About an hour before ending time (eating time), use a potato masher and mash the chicken into shreds.  It should 'shred' quite easily.  If it doesn't, turn it on high for an hour.

*If you don't have chicken base, just use a quart of chicken broth, you reduced sodium if you like.

Nutrition - courtesy of
8 larger portion servings:  Calories - 257, Fat - 3.82g, Cholesterol - 41mg, Sodium - 1046mg, Potassium - 458mg, Total Carbs - 34.35g, Protein 24.03g

Monday, October 22, 2012

Chicken Diablo

Made this recipe for supper tonight.  It's been a really long time since I've made it, but it was so very delicious.  Ava and I enjoyed it immensely.  The rest of my family not so much.  They thought the sauce was a bit too spicy.  Chris didn't even add the sauce to his.  He put the chicken on the rice and poured sweet and sour sauce over top.  When Hogan had a second piece of chicken, he opted for just ketchup.  That's kind of the beauty of this recipe though - if someone in your family doesn't like the spiciness of the sauce, leave the sauce off and just put on sweet and sour or whatever they would like.  This is also super easy, with basic stuff I always have on hand. 

Chicken Diablo

1/2 cup Franks Hot Buffalo Sauce
1 cup reduced fat sour cream
1/2 cup ketchup
1/4 cup honey
1/4 teaspoon paprika
1/4 teaspoon cumin
8-10 boneless skinless chicken breasts, I used 10 because they were smaller 4-oz breasts
3 tablespoons vegetable oil
2 teaspoons minced garlic

In a medium bowl mix together - Franks, sour cream, ketchup & honey til smooth.  You might need to whisk it.  Add paprika and cumin and set aside. 
Place your chicken breasts (already thawed) in a bowl or ziploc bag and pour a bit of the sauce in with the chicken.  Probably about 1/4 of the sauce.  Let it marinate for an hour or two in your refrigerator.
Heat oil in skillet and saute garlic for a minute or so and then add the chicken breasts.  Cook until meat is completely cooked through, about 20 minutes.  Flipping halfway through.
Heat the rest of the marinade, when it's almost time for serving, in the microwave.  Serve chicken breasts over rice and spoon however much sauce you want over top.  I like to even eat just the rice with the sauce.

Crock Pot Cranberry-Apple Cobbler

This is a GREAT crock pot dessert.  Even if you think you don't like cranberries - try it.  You won't regret it.  I am not a big cranberry fan.  I pass by on the cranberry sauce at Thanksgiving and Christmas.  I just have never really liked it.  I saw this recipe in my Southern Living: Slow-Cooker Cookbook many years ago and made it for company.  It was delicious!  I have usually been asked for the recipe when I have made it.  It's a great warm dessert and don't forget a scoop of ice cream.  Maybe add this to your dessert table at your next holiday!!  Best of all - it's made in your crock pot, so you can just make it and let it cook in your slow cooker and the wonderful smell will just envelope your home.  Who needs candles?!

Cranberry-Apple Cobbler (in the Crock Pot)

5 apples, peeled & sliced (I used Gala, the recipe called for Granny Smith)
2 cups fresh or frozen cranberries (I just poured in the whole bag you can find in the fruit section - I think it's a 16 ounce bag)
1 cup packed light brown sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
2 teaspoons cornstarch
1/4 cup water
1 cup all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
1/3 cup butter, softened
1/3 cup sugar
1 tablespoon milk
1 teaspoon vanilla extract
1 egg
vanilla ice cream for serving

Combine first 5 ingredients (apples, cranberries, brown sugar, tsp vanilla & cinnamon) in a greased 5-quart crock pot.  Whisk together cornstarch and 1/4 cup water until smooth and add to crock pot stirring well.  Cover and cook on high 1 1/2 hours.
When that time is almost up beat butter in a medium bowl until creamy.  Add sugar beating well.  Add milk, vanilla and egg, beating until blended.  Stir in flour, baking powder & salt.
Stir apple mixture.  Drop flour mixture about a tablespoon at a time over top of the apple mixture evenly.  Cover and turn crock pot to low and cook another 2 1/2 hours (or leave on high another 1 1/2 hours).  Serve warm with ice cream.  Will serve about 8 people.

It may not be real pretty... but it sure is good!!

Saturday, October 20, 2012

Healthy Harvest Pumpkin Muffins

First off sorry for the poor photo.  I only took a photo with my iPhone after I took the muffins out of the oven and they got eaten up before I could get a picture with my camera!  Someday I'll update to a better photo after I make another batch.
These muffins were great!  They were so delicious warm out of the oven, but isn't everything?  The kids ate them right up!  You can substitute whole-wheat flour for the all purpose flour to make them even healthier than they already are.  The only sugar in this recipe is honey.  Make a batch and freeze half and add one to your morning breakfast!

Healthy Harvest Pumpkin Muffins

3 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 cup butter, softened
1 1/2 cups honey
2 eggs
1 can solid pack pumpkin
*optional 2 cups chopped walnuts

In a medium bowl combine dry ingredients: flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.  Set aside.
In a large bowl beat butter until light with an electric mixer.  Beat in honey, egg and pumpkin.  Gradually add flour mixture until just blended.  If you want to add walnuts, do so at this time.
I used a large ice cream scoop to scoop the mixture into paper-lined muffin cups.  Bake at 350 for 25-30 minutes until a toothpick comes out clean.  Remove muffins to wire rack to cool.  Serve warm or room temp.

Makes 24 muffins - I froze half and we enjoyed the rest!!

Nutrition facts - per muffin:
Calories - 226, Total Fat - 10g, Cholesterol - 10mg, Sodium - 251mg, Total Carbs - 32g, Dietary Fiber - 2g, Protein - 5g.


Wednesday, October 10, 2012

'The Burrow' Breakfast Casserole

Another addition to my Harry Potter Recipe a Day October.
Harry has quite a few meals with the Weasley family starting in The Chamber of Secrets when Fred, Ron & George rescue Harry from his barred bedroom and bring him to The Burrow, where they live.  The book states that after Mrs. Weasley gives her sons a little lecture for using the flying car she then serves a hot breakfast with about 8 or 9 sausages for Harry and also adding about 3 fried eggs as she continues to tell her sons she was worried for them.  The Weasley's might not have a lot of money but Molly sure seems to make some great food.  Eggs and sausage for breakfast for one.  I would like to imagine if Molly made a breakfast casserole, that this would be it!  It's very delicious and well worth the baking/waiting time.  This is a lower fat casserole with egg whites, turkey sausage and low-fat milk.  Here's to you, Molly!!  I only wish I had a wand to clean up the dishes afterwards like she does!

'The Burrow' Breakfast Casserole

14 ounces turkey sausage (Jimmy Dean makes some)
3/4-1 pound mixed mushrooms like cremini, shiitake, oyster, baby bellas (I used sliced shiitake & sliced baby bellas I found pre-packaged at Super Target)
fresh ground pepper
1 small onion, diced
4 large slices whole grain bread (cut into 1 inch cubes)
4 large slices white bread (cut into 1 inch cubes)
5- 6 ounces Jarlsberg cheese, finely grated, about 1 1/2 cups, low-fat if you can find it
1 pint grape tomatoes, halved
5 eggs
5 egg whites
1 1/2 cups skim milk

Pour a couple of teaspoons olive oil into a skillet and brown the turkey sausage.  After browned, transfer to a plate and set aside.  Add mushrooms and cook over medium heat until they begin to brown.  Add some salt, pepper and onions and reduce heat to low stirring occasionally until onion is soft and mushrooms are well browned. 
In a large bowl toss bread cubes, cheese, tomoatoes, sausage and mushroom/onion mixture.  Spray a 9x13 casserole dish and spread mixture evenly into dish.  In another medium bowl combine eggs, egg whites and milk.  Whisk well then pour over bread mixture.  Cover dish with aluminum foil and let sit for about 10 minutes.  Press foil down gently to make sure top layer of bread cubes soak up the egg mixture.
Bake casserole at 350 for 35 minutes.  Remove foil and bake 15 minutes longer.  Let sit 15 minutes before serving.

Tuesday, October 9, 2012

Hogwarts Feast Roast Chicken

This photo would be better if I had one of those great trays you see on the feast tables in the Great Hall at Hogwarts.  Hmmm, I might have to get one!  Those who have read the books realize there was quite a bit of focus on the fact that Harry really didn't eat very well at the Dursley's.  The books talked about how Dudley was getting so large from all the food and Harry, who was so thin and small, got Dudley's hand-me-down clothes that Harry thought looked like 'elephant skin' hanging off of him.  Harry's first night at Hogwarts after the sorting ceremony the students are all astonished by the elaborate assortment of foods that appear on the tables in front of them, one of them being roast chicken.  So - I made a classic roast chicken recipe.  It was so tender and delicious.  I saved the stock to make chicken noodle soup with the leftover meat.  I made two chickens because just 1 chicken isn't enough to feed my family of 5.

Hogwarts Feast Roast Chicken

1 medium onion, sliced 1/4 inch thick
3 celery ribs
half bag baby carrots (the smaller bag - I think it's 8 ounces, but not certain)
5 cloves garlic, peeled
1 3-pound roasting chicken
olive oil for brushing over the chicken
freshly ground sea salt and pepper
1 cup water

Preheat oven to 375.  Lay onion slices in a roasting pan and scatter celery, carrots and garlic on top.  Pat the chicken dry and place in roasting pan on top of veggies breast side up with wings tucked under.  No need for trussing.  Pour a bit of olive oil over the chicken and rub with your hands around the chicken.  Grind your salt and pepper over top of chicken and pour water into the bottom of the roasting pan.
Put pan in oven and roast (I did this uncovered) for 50 minutes.  Raise temperature to 450 (I covered it at this time because I wasn't sure the skin wouldn't burn), rotate the pan and continue roasting for 30-40 minutes until thermometer inserted into the thigh reads 170F.  Remove chicken from oven and let rest 20 minutes (also covered) before carving. 

Enjoy with the very flavorful veggies and maybe some mashed or boiled potatoes.

Wednesday, October 3, 2012

Molly Weasley's Meatballs with Onion Sauce

Day 2 of my Harry Potter recipe-a-day for October. 
I got this recipe from my Unofficial Harry Potter Cookbook by Dinah Bucholz

I will probably be getting quite a few recipes from this cookbook.  I like how she puts a little piece about what part of the book the food is mentioned in.  Yesterday I started re-reading the books so I can write down each page and chapter I find that mentions food in the books so this.  This particular food comes in Harry Potter And The Order Of The Phoenix.  Mr. Weasley and Kingsley Shacklebolt run into each other when Mr. Weasley is bringing Harry to his hearing at the Ministry of Magic.  They pretend to just be business associates until they appeared to be finished and Mr. Weasley lowers his voice to Shacklebolt and says "If you can get away before seven, Molly's making meatballs."  Chapter 7 page 132.
So last night I made these meatballs for supper and everybody enjoyed it.  I had made cheesy baked squash along with it and the onion sauce was good over that also.  I was quite pleased with the recipe.  I'll make it again!

Molly Weasley's Meatballs with Onion Sauce

1 1/2 pounds ground beef
3/4 cup plain bread crumbs
2 eggs
1 onion, chopped
2 teaspoons dried parsley (or 2 tablespoons fresh)
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
heaping 1/2 teaspoon ground nutmeg
2 tablespoons olive oil

Onion Sauce:
1 to 2 tablespoons olive oil
1 onion, chopped
3 tablespoons flour
14 ounces water
2 teaspoons chicken base
(can use a 14-ounce can chicken broth instead of water and chicken base)

Combine meatball ingredients except olive oil and shape into 1 1/2 inch balls.  Heat oil in skillet and working in batches fry all meatballs turning over after about 4 minutes.  Remove meatballs from skillet.  Onion sauce is made in the meatball skillet.  I didn't empty out the grease from it because I wanted the flavor but added about another tablespoon of olive oil and heated that up.  Add onions and saute until soft and golden, stirring occasionally.  Add flour and stir to combine.  Add water and chicken broth, stirring constantly, bring to a boil and thicken.  Put meatballs back into skillet and simmer over low heat about 15 minutes.  Serve over mashed potatoes, rice or egg noodles.

It's a meal fit for a Weasley!!

Tuesday, October 2, 2012

Butterbeer Cake

So I've been in a slump, if you will.  A slump that has taken me out of my kitchen for quite some time.  Bored with the same old things I have been making and not motivated to get back into trying new things.  So yesterday - October 1st - I was watching Harry Potter & the Order of the Phoenix and it was at one of the many scenes where the students are eating and all that fantastic looking food was on the table.  I thought, hm, how fun would that be if I made something 'Harry Potter' for supper tonight.  Then I went beyond that and thought, hm, maybe I could make something 'Harry Potter-esque' for the month of October!  It was the kick in the pants - so to speak - that I needed to get back into the kitchen.  I had seen a few recipes on pinterest for Butterbeer Cupcakes and decided I would try a Butterbeer Cake!  So - I did!  It turned out quite tasty.  I actually only had one bite of the finished cake (my husband's piece), but I tasted the batter, frosting & cake crumbs from the pan and knew it would be good.  Chris had the first piece and after he said it was 'Not a bad cake!'  In other words - I had permission to make it again - which means he thought it was good!  So - I think I have rambled on long enough.  Here's the cake!

Butterbeer Cake

2 cups flour
1/2 teaspoon baking soda
1 stick butter, softened
1/2 cup sugar
1/2 cup brown sugar
3 eggs
1 teaspoon butter & nut extract*
1/2 cup milk
1/2 cup cream soda
1 stick butter, softened
1/3 cup butterscotch topping (I used Mrs. Richardson's)
1 tablespoon cream soda (may need to add more while mixing so it stays the consistency you want)
1 pound powdered sugar

Preheat oven to 350, grease and flour 2 8-inch round cake pans - be sure to grease and flour or the cake will stick.  Combine dry cake ingredients.  Cream butter and sugars, add eggs.  Then add extract, milk and soda.  Add flour/baking soda and combine.  Pour into your 2 prepared 8-inch round cake pans evenly.  Bake at 350 for 25-30 minutes.  In my oven 27 minutes exactly was perfect.  Let cool in the cake pans for a few minutes then remove to wire racks.
After cakes have cooled, blend frosting ingredients well in a smaller bowl.  Place one layer on a plate and top with a layer of frosting.  Add second cake layer and spread frosting over top and sides.  Drizzle with a bit more butterscotch topping.  ENJOY!!

*I found McCormick's Butter & Nut extract online.  I have not been able to find it in the stores.  You can use regular vanilla exract if you would like or you could combine butter extract (which I have found easily) and I believe I have seen a nut extract to make the 1 teaspoon.