Crockpot Tex-Mex Chicken and Beans

I just love my crock pot, and especially these last few weeks my crock pot has really come in handy.  I love to use recipes that call for frozen chicken, because I just stick the chicken in the crock pot before I leave for work, and by the time I come home its just falls apart and is ready to eat.

I had a ton of beans in my cabinet that, I wanted to use and my boyfriend was craving Mexican food.  I remember seeing a post on Pinterest for Tex-Mex chicken in the crock pot and decided I would give it a shot.  It turned out awesome, and it made A LOT... I had leftovers all week which was perfect for me to take to work.

Serving Size: This would serve at least 6 people
Prep time: 5 ,minutes
Cook time: 8 hours on low 4 hours on high
Things I would do different: Absolutely nothing it was perfect
Recipe adapted from: Recipe Girl

Ingredients

• 2 14.5 oz can of pinto beans (rinsed and drained)
• 1 16 oz jar of mild salsa
• 2 tablespoons of chopped green chiles (I bought a little can, you can find them where the taco shells are)
• 2 tablespoons of flour
• 1.5 pounds of frozen chicken breast or thighs
• 2 tablespoons of season-all salt
• 1 medium onion chopped
• 8 oz of frozen mixed peppers
• Sour cream for serving
• Mexican cheese for serving
• Rice to serve over ( I made 4 servings of rice)

Directions

1.  Season chicken with season-all and place in the bottom of crock pot
2. Add the rest of your ingredients except sour cream, cheese and rice. 
3. Stir well until everything is combined.
4. Cook on low for 8 hours, or on high for 4 hours.
5. Remove chicken and shred.
6. Serve over rice.
7. Enjoy!

Final Product

Stuffed Mushroom with Egg, Spinach and feta.

The other weekend I went home, and that meant my mom and I were on a hunt for some new recipes.  My mom was telling me about this recipe that she made, and it sounded absolutely delicious.  We went to the store and got all the ingredients.  This was the perfect start to the day, it was filling, fast and easy.  This was super simple to make and it get me full till lunch. 

Prep time: 10 minutes
Cook time: 15 minutes
Serving size: This recipe is for two people
Things I would do different: I would not change anything about this recipe.

Ingredients

• 2 large portobello mushrooms
• 1.5 cups of spinach
• 1 small onion chopped
• 2-3 tablespoons of garlic
• 2 eggs
• Olive oil for coating
• Feta cheese for topping

Directions

1. Preheat your oven to 400 degrees
2. Lightly coat your mushrooms with olive oil and cook for 10-15 minutes (or until soft)
3. While your mushrooms are cooking add a little olive oil to a pan and sautee your onions
4. Once onions are cooked add your garlic and spinach and cook for 1 minute.
5. Add your eggs, and cook till eggs are cooked through.
6. Add your mixture to your mushroom.
7. Top with Feta cheese
8. Enjoy!

Final Product

Crockpot Cheesy Chicken and Broccoli over Rice

I know it has been a while since my last post... I have been absolutely swamped at work.  Since I have been so bust I have really had no chance to make dinner, especially something that requires a lot of prep time.  I have a board on Pinterest for crockpot recipes... and let me tell you this last week I have been running through them.  This recipe was my favorite crockpot recipe I have made in a long time.  I love chicken in the crockpot because it literally falls apart, and what better way to cook chicken then sticking it in your crockpot, and letting it sit all day.  The prep for this was so fast, which is exactly what I need.   I will definitely be making this again, and it really is perfect for you if you only have a couple minutes to make something for dinner.

Serving Size: 8 cups
Prep time: less then five minutes
Cook time: 3 hours on low 6 hours on high
Things I would do different next time: I cooked this on high, I think next time I would cook it on low so the chicken falls apart easier (that's just my opinion)
Recipe adapted from: Clipping Money

Ingredients

• 1 pound of chicken breasts
• 110 oz can of reduced fat low sodium cream of chicken soup
• 1 10 oz can of cheddar cheese soup
• 1 14.5 oz can of reduced fat low sodium chicken broth
• 1 tablespoon of season all salt
• 1 cup sour cream
• 1 16 oz bag of frozen broccoli
• 1 cup shredded reduced fat sharp cheddar cheese
• Brown Rice to serve over

Directions

1. Place your chicken in the bottom of your crockpot
2. Add your cream of chicken, cheddar soup, chicken broth and seasoning... mix well and make sure chicken is covered.
3. When there is 30 minutes left of cooking, shred your chicken and add your sour cream and frozen broccoli.
4. Before serving add your cheddar cheese and mix well.
5. Serve over rice and enjoy!

Final Product

Homemade bruschetta

One of my favorite appetizers of all time is bruschetta. I am so picky with bruschetta, and was so hesitant to make it in case it didn't turn out right.  This weekend I went home and my mom and I went to a flea market.  The flea market had herb plants on sale for a dollar.  I thought what a better time to get some herbs, and start a little herb garden.  I got a fresh basil plant, and the first thing I thought was BRUSCHETTA.

That afternoon we were going over to my brothers house, and he was cooking in the grill.  While I am picky about bruschetta it is nothing compared to how picky my brother is.  He went to Italy in high school and had the real deal.  I decided to make bruschetta and take it to his house and see how it went.

I have to say I was pretty pleased with the outcome of this.  It took a lot of tasting and trying to get it perfect.  The recipe I used was not very good, and was missing a lot of key ingredients so I just added and kept tasting.  I was very pleased when my brother stated it was delicious, and he wanted to keep the leftovers.

Cook time- 30 minutes
Things I would do differently- I would definitely add salt the first time (we added salt after we ate a serving)
Serving size-  2 pieces of bread per person.  As an appetizer this would serve about 6 people.
Recipe adapted from- Simply Recipes

Ingredients

• 7 plum (roma) tomatoes
• 3 garlic cloves minced
• 1 tablespoon extra virgin olive oil
• 1 teaspoon of balsamic vinegar
• 15-20 basil leaves (mine were relatively small so if your leaves are bigger I would start with 8-10 and if you need more add some more leaves)
• 2 small onions chopped
• 1 teaspoons of salt
• 1 loaf of french bread
• Olive oil for brushing bread

Directions

1. Pre-heat oven to 450 degrees
2.  Boil a pot of water.  Once boiling remove from heat and add your tomatoes.  You do this to loosen the skin to make the tomatoes easier to peel.

1. After 2 minutes remove your tomatoes and use  a small knife to remove the skins of the tomatoes. 
2. Cut your tomatoes into halves  and remove the seeds, stem and juice from their centers.  Chop your tomatoes into small pieces.
3.  In a small bowl add your garlic, tablespoon of olive oil, vinegar, basil, onion, and salt mix well.
4. Pour your mixture over cut tomatoes and mix so all tomatoes are covered.
5. Cut your bread into slices and brush one side with olive oil
6. Place the bread on a cookie tray (olive oil side down)
7. Cook for about 6 minutes until bread is lightly toasted

Final Product

Skinny Chicken and Brocoli Alfredo Fettuccine

Let's be honest who does not love Alfredo... the creamy rich texture served over pasta.  I love Alfredo especially homemade Alfredo, but I know it is not good for you AT ALL.   I did some calculations and this whole recipe on weight watchers comes out to be about 7 points per serving.  Regular Alfredo sauce JUST THE SAUCE is about 10 points.  Not only is this recipe significantly better for you the taste was absolutely delicious.  My roommate is a huge Alfredo fan, and she loved this!  She asked to make it again in the near future.

Serving size- 4 cups
Cook time- 30 minutes
Things I would do differently- I would not change anything
Recipe adapted- Celebrations.com


Ingredients

• 1 pound of chicken thighs grilled and cut into bite size pieces
• 2.5 cups of frozen broccoli (steamed and cut into bite size pieces)
• 8 ounces of whole wheat fettuccine
• 2 tablespoons of extra virgin olive oil
• 4 garlic cloves of garlic- minced
• 2 tablespoons of whole wheat flour
• 1 cup fat-free, low sodium chicken broth
• 1/4 cup of plain Greek yogurt
• 1/4 teaspoon of pepper
• 3/4 cup of grated Parmesan cheese

Directions

1. Boil water, and cook pasta according to directions
2. Grill your chicken for about 5-6 minutes on each side, or until cooked fully through
3. While pasta is cooking, steam your broccoli.  (The easiest way to do this is put about 2 teaspoons of water in a microwave safe dish and microwave for about 5-6 minutes)
4. In a medium pot, heat your oil over and add garlic and cook, for about 3 minutes.
5. Ad you flour and whish until smooth.s. 
6. Add your chicken broth,  yogurt, milk, and pepper.
7. Bring to a boil, and make sure to stir constantly. Lower the heat and simmer for about 3-5minutes.
8. Stir in your Parmesan cheese, and add your chicken, broccoli and cooked noodles.  Mix well
9. Enjoy!

Final Product