Crock Pot Chicken Taco Chili

Made this recipe today.  It cooked while we in church and boy did the house smell good when we came home.  It is only 5 points for 1 1/4 cups on the points plus system for Weight Watchers.  The recipe come from a great site:  http://www.skinnytaste.com/

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. P

lace

chicken on top and cover.  C

ook 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.  Can be topped with cheese and sour cream.(Extra Points)

Healthy Ice Cream

I have got to try this one and I probably will in the next couple of days.

Single Ingredient Ice Creamfrom The Kitchn
4 bananas, just slightly overripe (brown spots good, completely black not so good)
2 tbsps creamy peanut butter (optional – thus 2 ingredient ice cream)
2 tsps cocoa powder (Dutch process), (optional – thus 2 or 3 ingredient ice cream depending on peanut butter)
DO NOT FREEZE THE WHOLE BANANA, you’ll have a heck of a time blending that beast.
Peel the bananas and slice them up into 1/4 to 1/2 inch thick disks. Place the banana slices in the freezer for about an hour or until they are frozen solid. Put the frozen slices in a food processor and pulse. First they will start to resemble gravel, but keep going. The bananas will soon turn into a frozen mush – at this point, start scraping the sides down (you will do this a lot). Or you could add a dash of milk since the liquid will help the blending. I’m lactose-intolerant, so after a few minutes of stopping to scrape the sides down, the banana begins to blend into a creamy texture. When the bananas look like whipped ice cream, you can add your mix-ins like peanut butter and/or cocoa powder, chocolate chips, toffee, raspberries, anything goes! Straight out of the food processor, the ice cream is like soft serve. You can also freeze it for a firmer texture. I find it’s pretty hard (and therefore, brittle) when I scoop it immediately after removing it from the freezer. Just give it a minute or two to soften up. Makes a pint.

Crock Pot Santa Fe Chicken

Made this for dinner today.  Very good.   I am now counting points every day and this came in low.  The recipe came from: http://www.skinnytaste.com/  A great site for healthy recipes.

Gina's Weight Watcher RecipesServings: 8 servings • Size: 1 cup • Old Points: 3 pts • Points+: 4 pts
Calories: 190 • Fat: 1.5 g • Fiber: 5.6 g • Carbs: 23.1 g • Protein: 21 g

• 24 oz (1 1/2) lbs chicken breast
• 14.4 oz can diced tomatoes with mild green chilies
• 15 oz can black beans
• 8 oz frozen corn
• 1/4 cup chopped fresh cilantro
• 14.4 oz can fat free chicken broth
• 3 scallions, chopped
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• 1 tsp cayenne pepper (to taste)
  
• salt to taste

Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top. 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. Adjust salt and seasoning. Serve over rice (extra pts).

Easy Mexican Chicken and Beans

I made this for dinner last night.  I added brown rice and salsa to it and did not use the tortillas.  Vick enjoyed it and said it is a keeper.





Ingredients

1	lb uncooked chicken breast strips for stir-fry
1	package (1 oz) Old El Paso® taco seasoning mix
1	can (15 oz) Progresso® black beans or pinto beans, rinsed, drained
1	can (11 oz) Green Giant® Niblets® whole kernel sweet corn, undrained
1/4	cup water
	Old El Paso® flour tortillas for burritos (8 inch; from 11-oz package), if desired Directions 1. Spray 10-inch skillet with cooking spray. Cook chicken in skillet over medium-high heat 8 to 10 minutes, stirring occasionally, until no longer pink in center. 2. Stir in seasoning mix, beans, corn and water. Cook over medium-high heat 8 to 10 minutes, stirring frequently, until sauce is slightly thickened. Serve with tortillas.

Spicy Chinese Chicken Tacos

I  got the recipe from eat better america and made these for dinner tonight.  The web address is: http://www.eatbetteramerica.com/recipes/global-flavors/spicy-chinese-chicken-tacos.aspx?WT.dcsvid=NDMwOTc2NDA4MwS2&rvrin=65BCB0F8-119D-4901-A496-8F977E334273&WT.mc_id=Newsletter_EBA_2011_8_24  The picture also comes from the same place as I forgot to take a picture of the tacos.  They were good and we will definitely have these again.

Ingredients

1	box (4.6 oz) taco shells (12 shells)
3	boneless, skinless chicken breasts (3/4 lb), cut into thin bite-size strips
1	teaspoon grated gingerroot
1	small clove garlic, minced
2	tablespoons soy sauce
1	tablespoon honey
1	large green onion, sliced
1/2	teaspoon crushed red pepper flakes
Directions	shredded iceberg lettuce

	If desired, heat taco shells as directed on box.
	Heat large nonstick skillet over medium-high heat. Add chicken, gingerroot and garlic; cook 3 to 5 minutes, stirring frequently, until lightly browned.
	Stir in soy sauce, honey, onion and pepper flakes to coat. Reduce heat to low; cover and cook 5 minutes, stirring occasionally, until chicken is no longer pink in center.
	To serve, place scant 1/4 cup chicken mixture in each taco shell. Top each with lettuce. Serve immediately.

Rainbows and Butterflies Pasta Salad

This recipe comes from Ellie Krieger on the Food Network web site: http://www.foodnetwork.com/recipes/ellie-krieger/rainbows-and-butterflies-pasta-salad-recipe/index.html

I made this for dinner last night minus the olive oil and cheese, since Vick has cut those things out of her diet right now.  She spritzed the salad with flavored Rice Wine Vinegar.  I just added lemon juice,.  I have enough left it will make lunch and possibly dinner tomorrow.  It was actually pretty good.  Enjoy.

Ingredients

• 8 ounces bow tie pasta, preferably whole grain
• 3 tablespoons plus 1 teaspoon extra-virgin olive oil
• 1 cup corn kernels, thawed if frozen
• 1 cup shelled edamame, thawed if frozen
• 1 medium red bell pepper, diced
• 2 medium carrots, shredded (about 1/2 cup)
• 1/3 cup grated parmesan cheese (about 1 ounce)
• Salt

Directions

Cook the pasta as the label directs. Drain and toss with 1 teaspoon olive oil to prevent sticking; let cool.

In a large bowl, toss the cooled pasta with the corn, edamame, bell pepper and carrots. Drizzle with the remaining 3 tablespoons olive oil and toss to coat. Add the parmesan and 1/4 teaspoon salt; toss again and season to taste.

Eating Healthy

I am on a quest to lose some of my girth.  To that end I am trying to eat a little more healthy and a lot better.    This blog will have an occasional comment on something I have read or heard and healthy recipes that I have tried.  I will continue to post to my other recipe blog: Rick's Favorite Recipes.  The address for that blog is: http://ricksfavoriterecipes.blogspot.com/  I don't see myself giving up on cooking and baking those recipes. 

I have a couple of friends that are following different eating plans.  And they seem to working for them.

One has stopped eating sugar, wheat and dairy.  He does not stick to it religiously, but has lost over thirty pounds in the last few months.  I told him he has to stop losing weight because I keep finding the weight he is losing.

I have another friend that has tried the HCG diet and said he would lose weight but he keep picking it up after he quit using HCG.  I have not read a lot of good about HCG in the long run.  So I don't think I will be trying that one.  My buddy is now on a juice diet for the next 60 days or so.  He was told about a video on Netflix called: Fat, Sick and Nearly Dead.  After he watched it called me and told me about it.  I watched the video and decided it to was not for me.  But I wish him all the luck in the world.

Another friend of mine follows the RAVE eating plan.  It is a very strict Vegan diet.  I have done some reading about it and I have put some of the principles to practice in my life.  My wife is sticking to it faithfully.  She wants to follow it for three weeks.  I will admit the small changes have made have made me feel better.  The Rave diet is a stricter version of one a reflexologist had my daughter on last year.

All of these eating plans seem to be rehasing old eating plans.  Whatever works is the one for you and believe me I have tried them all and Vick has said making the small changes I have been making is the best I have ever done.  All of that being said I will continue to make small changes in my eating patterns and continue to exercise.  My goal is to lose about a pound a week or so.  If I can do that I will lose fifty pound in a year and I can live with that.