Recipe – Page 47

Cream Cheese Chicken Chili

September 11, 2012 Nicole

This is a quick and easy recipe. The original recipe is made in the crock pot which you can obviously do, and the original recipe it also contains two boneless chicken breast. I used canned chicken instead. I was in a hurry so I made it a little different, but it turned out fantastic and the taste is wonderful. It doesn’t make a lot. You could feed 4 adults and maybe a few little people, but that is about it. I am not complaining about that the small amount, it was perfect for us and we had some leftovers too.

The flavor is so good and creamy, but very rich. I think the fact that it doesn’t make much is good in this case because you can’t eat much. So rich!

I highly recommend this recipe if you are looking for something quick and easy. It’s a great way to use up some left over rotisserie chicken or any other type of chicken you have left over.

What I love about this recipe is it’s so versatile. You can change the type of beans, the heat of the Rotel, sweet or cream corn, the chicken and so on! Delicious!

Ingredients:

1 can black beans drain and rinse
1 can corn, undrained
1 can Rotel, undrained
1 package ranch dressing mix
1 tsp. cumin
1 Tbsp. chili powder
1 tsp. onion powder
1 8 oz. package cream cheese
1 13oz. can of chicken breasts drained

Directions:

In a large pot or dutch oven place all ingredients in the pot except for the cream cheese, then mix together.
Put the stove on medium and place the brick of cream cheese on top and allow it to start melting.
Once the cream cheese starts to melt stir it into the chili. Continue to stir.
Once everything is well combine and heated through it’s ready to sever.

Adapted From Plain Chicken

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Recipes

Breakfast Ham-let (190 Calories)

August 30, 2012 Nicole

I have so much trouble finding low calorie on the go food to eat in the morning. I thought I was doing OK the other morning when I stopped for a breakfast sandwich and that night realized that the breakfast sandwich I had chosen was over 400 calories. OMG! I was so upset.

I set out to make sure we were not going to be eating breakfast that was too high in calories his semester. We have to eat, but it was going to be as low of calories as possible but filling at the same time.

I came up with the idea to make my own breakfast sandwich on a bagel-thin but I wanted my egg to fit just right on the bagel. I didn’t want to have to cut it down or have it a lumpy mess because most of the time I will be eating on my way to school. I don’t want it falling all over the place or getting on my clothes. I found this cute little pan at Wal-Mart for under $5 that makes fried egg the perfect size. The only problem I found with this pan is although it looks non-stick it’s not! You have to spray it with oil.

I put a lot of thought into what we could have and I came up with the Ham-let. A sort-of ham omelet just using lower calorie ingredients. It’s quick and easy to make the night before you need it and it tastes great the next day and it’s fewer than 200 calories! Oh yea!!

Ingredients:

1 Bagel thin- 110 calories
3 egg whites (3 tbsp.) -25 calories
1 tbsp. Hormel bacon bits -25 calories
2 slices of Land O’ Frost Black Forest Ham -30 calories

Total = 190 calorie breakfast sandwich

Directions:

Mix together egg whites and bacon bits add salt and pepper if you would like.
Spray (if necessary) pan with cooking oil (make sure it’s zero calories) cook egg and bacon.
Top bagel thin with ham, bacon and egg whites. Allow to cool then add to a zip bag and refrigerate. Reheat in the microwave 30 seconds to 1 minute depending on your microwave.
Wa-lah! Breakfast is served!

Add an 80 calorie light and fit Yogurt for a total of 270 for breakfast which is less than most fast food breakfast sandwiches or frozen breakfast sandwiches for more food and a lot less cost. The average price of a pre-made sandwich is $1 this was half that price if not less!

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Recipes

Jalapeno Popper Pie

August 24, 2012 Nicole

If you like quiche and you like jalapeno poppers you will love this pie. It’s a great combination of the two. I whipped this up a few nights ago for a quick and easy dinner. In the morning I took the pie crust and the cream cheese out of the freezer and let it warm up throughout the day. I threw it all together in the mixer and it was all done in under an hour.

Quick, and easy and great for any quiche lover!! I will say it doesn’t taste as much like a jalapeno popper as I was hoping for nor was it as spicy as I was hoping for that that varies based on the jalapeno.

The next time I make this recipe I plan on adding more jalapeno and maybe some cheese the cream cheese to give it more of a popper flavor. I love jalapeno popper dip! I think you could go along more with the dip just adding eggs and get more of the popper flavor. Give it a try and tinker with the recipe yourself! I bet you can create something amazing!

Ingredients:

1 (9 inch) pie shell, pre-baked
1/2 cup cream cheese, room temperature
2 jalapenos, diced (seed them is you prefer less heat)
1/2 cup milk
1/2 cup cream
5 large eggs, lightly beaten
1/2 teaspoon smoked paprika
1/8 teaspoon salt
1 jalapeno, sliced
1/2 cup cheddar cheese, grated

Directions:

Spread the cream cheese over the bottom of the pie crust and sprinkle on the diced jalapenos.
Heat the milk and cream over medium heat until just before it boils, about 5 minutes and pour it into a large bowl.
Pour the eggs into the heated cream while stirring constantly.
Mix in the paprika and salt.
Pour the mixture into the pie plate and bake in a preheated 350F oven for 30 minutes.
Remove from oven, arrange the jalapeno slices on top, sprinkle with cheese and bake until the cheese has melted and turned golden brown, about 15 minutes.

Original Recipe Source

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Recipes

Chocolate Fudge Syrup (65 Calories for 2 tablespoons)

August 16, 2012 Nicole

Last night after dinner I decided I wanted to do something creative while I cleaned the kitchen up. I have no idea where the drive came from, but when it happens you have to run with it. I was looking for something simple and quick that wouldn’t leave me in the kitchen longer than it was going to take for me to clean dinner up.

I decided to make a recipe I have wanted to try for a while… chocolate fudge syrup! I had everything I needed on hand so I decided to give it a try. It’s a super simple recipe that packs a delectable punch! Everything I read online said that once you made this recipe you would never buy chocolate sauce/syrup in the store again. Now I know why!

Immediately my husband vacated his man cave to see what I was doing because the housed smell so good. The fudge syrup was actually done before the kitchen that’s how fast this process is. It was so hard for us to wait for it to be cool enough to try. The smell is so intoxicating! Now I know what it feels like to work in the Hershey chocolate factory!

When we finally got to try a spoonful we were all in heaven. This is the nectar of the God’s! I can’t wait to try it in milk, on ice cream or even over a little pound cake! Yummy! Btw the tip of my tongue is burnt… nope I couldn’t wait any longer! Patience is not in my nature! Just a warning…

This would make a great holiday gift. You could make a basket up of ice sundae cups, bananas, a can of pineapple, whip topping, sprinkles, ice cream cones, a can of nut and a few other things for an ice cream party items. Put it all in a nice basket with a big jar of this chocolate fudge syrup. I don’t know anyone who wouldn’t love that!!

Ingredients:

1 cup water (I used purified)
½ cup cocoa powder
2 cups sugar
⅛ teaspoon salt
¼ teaspoon vanilla

Directions:

In your favorite pot add water and cocoa powder (I used Tollhouse). Heat on medium high and stir until cocoa dissolves. This doesn’t take but a minute or two.
Add sugar and stir until it dissolves, then reduce your heat to medium. Continue stirring or whisking (My choice). Your chocolate will begin to boil. Once it gets to a nice roiling boil let it boil for 3 minutes. Be sure to continue to stir the entire time so that it does not boil over. This process happens very quickly.
After the 3 minutes are up add the salt and vanilla
Allow to cool. (This will be extremely hot!)
Be sure to refrigerate once it’s cool

Original Recipe Source

Number of Servings: 24 (2tbsp per serving)

Nutritional Information:

65 calories per serving
17 carbs
0 grams of fat
0 protein
16 sugar

*Nutritional information found on http://www.myfitnesspal.com this information will vary based on the products you use.*

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Recipes

Semi-Homemade Bacon Italian Dressing

August 14, 2012 Nicole

The directions for this recipe certainly can’t get any easier. Place in a blender and blend. We were looking for a quick and easy salad dressing to have on our salads last night. I have gotten a little tired of the same old stuff so I decided to add a few ingredients together and see what I came up with. This dressing turned out great! It has a nice tangy flavor and it has bacon what more could you want?

Ingredients: