Chicken Enchilada Soup

I don't like to brag, but..... this soup was good.  Really good.  Good like it should have been served in a restaurant.  It's ridiculous how easy it was.  I made up the recipe after looking at a couple of similar ones.

Chicken Enchilada Soup
Recipe by Kathee


2 chicken breasts, grilled and shredded (I seasoned them with salt, pepper, and garlic)
1 (29 oz.) can of Macayo's red enchilada sauce
4 (15 oz.) cans of chicken broth
1 (15 oz.) can of black beans, drained and rinsed
1 cup shredded cheddar cheese
1 cup of Masa Harina
Tortilla chips and additional shredded cheese for garnish

Pour the enchilada sauce and chicken broth into a stockpot on medium heat.  Add the black beans.  After the soup is heated through, add the cheddar cheese and let it melt.  Add the masa harina and stir until it's completely incorporated into the soup, this will thicken it.  After the soup has thickened add the chicken.  Serve with tortilla chips and cheese for garnish.  Easy!!

Skinny Swedish Meatballs

We're trying to lower our fat and calorie intake but still want yummy food - Gina to the rescue!!  We didn't miss the heavy gravy that would normally go with these meatballs at all.  Pretty sure all the kids went back for thirds!

Skinny Swedish Meatballs
Recipe from Gina's Skinny Recipes

Ingredients:

1 tsp olive oil
1 small onion, minced (SKIP!! at least I did.....heehee)
1 clove garlic, minced
1 celery stalk, minced
1/4 cup minced parsley
1 lb 93% lean beef
1 egg
1/4 cup breadcrumbs
salt and pepper to taste
1/2 tsp allspice
2 cups reduced sodium beef stock
2 oz light cream cheese


Directions:

In a large deep saute pan, heat oil on medium heat, add onions and garlic; sauté until onions are translucent, about 4-5 minutes. Add celery and parsley and cook until soft, about 3-4 more minutes. Let cool a few minutes.
In a large bowl combine beef, egg, onion mixture, breadcrumbs, salt, pepper and allspice. Mix welland form meatballs with your hands 1/8 cup each (fill 1/4 cup then divide the meat in half). Add beef stock to the pan and bring to a boil. Reduce heat to medium-low and slowly drop meatballs into the broth. Cover and cook about 20 minutes. Remove the meatballs with a slotted spoon and set aside in a serving dish. Strain the stock, add to blender with cream cheese and pulse until smooth. Return to pan and simmer a few minutes to thicken, then pour over meatballs.
Garnish with parsley and serve over noodles or with toothpicks if you want to set these out as an appetizer.

Pasta with Italian Chicken Sausage, Peppers and Escarole

This isn't the best picture, but I assure you, this is fantastic.  I'm loving the website, Gina's Skinny Recipes, she has such great food that all is relatively low in calories and fat.  If you have a hard time finding escarole, it is also called endive but you should only use the curly endive for this recipe.  Other good substitues would be kale or spinach.


Pasta with Italian Chicken Sausage, Peppers and Escarole
Recipe from Gina's Skinny Recipes


Ingredients:

12 oz Ronzoni Smart taste pasta (or whole wheat or low carb)
1 tsp olive oil
1 medium onion, chopped (I skipped this of course)
1 red bell pepper, chopped
5 cloves garlic, chopped
1 lb Italian chicken sausage, removed from casing
1 medium head escarole, rinsed and torn into bite sized pieces
1/4 cup grated Parmigiano Reggiano
1/4 tsp crushed red pepper
salt and fresh pepper to taste

Directions:

Rinse escarole and tear into bite sized pieces.  Cook pasta in a large pot of salted water. Reserve 1 cup water before draining. While pasta water boils, heat a large non-stick skillet on medium heat. Add olive oil; when hot add onions, peppers, garlic, salt and pepper.  Cook until soft, about 4-5 minutes. Add sausage, breaking up with a wooden spoon and cook until golden, about 6 to 8 minutes. Add escarole,
cover and cook 2 minutes; remove the cover, stir and cook about 3 more minutes or until wilted. Adjust salt and pepper to taste.
Add cooked pasta, red pepper flakes, reserved water and Parmigiano Reggiano, toss well and transfer to a large serving bowl. Serve immediately.

Pizza Grilled Cheese

This recipe is not one of my proud mom moments.  This is so unhealthy.  I don't know why, but as soon as I saw this, I knew I had to make it.  I saw the recipe on Pinterest, I can't find it now, but it's out there somewhere.  Don't judge me, please, it was a weak moment......

Of course it was good, how could it not be?!

Pizza Grilled Cheese
Recipe from somewhere out there in the internets


1 box of frozen garlic texas toast (my head is hanging in shame.....)
1 jar of pizza quick sauce
2 cups of shredded mozzerella cheese
1 package of pepperoni

So basically all you do is make the texas toast according to the directions on the box.  Then you make your sandwiches - put some pizza sauce on a piece of toast, then some pepperoni and top with lots of cheese.  Put another piece of toast on the top, then grill it like you normally do a grilled cheese sandwich.  Then enjoy your little bit of processed food heaven!!

Sausage and Black Bean Soup

This was delicious, Kapree keeps begging me to make it again!


Sausage and Black Bean Soup
Recipe from Jamie Cooks It UP

Ingredients:

12 cups hot water
9 boullion cubes
1 cup carrots, chopped
1 1/2 cups celery, chopped
1 onion, chopped
1 green pepper, chopped
3 cups potatoes, chopped
1 tsp. minced garlic
2 pounds smoked sausage (the kind in a horse shoe shape)
1 tsp. dried parsley
2 cans black beans
salt and pepper to taste

Directions:

Chop your vegetables. Unwrap and slice your sausage into 1/4 inch chunks. Place the veggies and sausage into a large soup pot.  Dissolve the bullion cubes in the hot water and pour it into the soup pot. Toss in the parsley. Bring the soup to a boil. Reduce the heat and simmer for 10-15 minutes or until the vegetables are soft. Taste your soup and add as much salt and pepper as you like. Pour the black beans into a strainer in your sink and run warm water over them. You want to be sure the black beans have been rinsed or the soup will get all murky.  Pour the black beans into your soup. Simmer for 2-3 more minutes, letting the beans heat through.   Ready to serve!

Paula Deen's Chicken Noodle Soup

Everyone, even Tater (wow!) went back for seconds, enough said.


Paula Deen's Chicken Noodle Soup
Recipe courtesy of Paula Deen, Food Network


Ingredients:


4 bay leaves
3 chicken bouillon cubes
1 onion, peeled and diced
1 teaspoon lemon pepper
3 cloves garlic, minced
1 2 1/2 to 3-pound fryer (chicken), cut up
1 1/2 to 2 teaspoon Italian seasoning
3 1/2 quart water
kosher salt and pepper to taste

For Step 2:

2 cups sliced carrots
2 cups sliced celery, with leafy green tops
2 1/2 cups uncooked egg noodles
3 tablespoons chopped fresh parsley
1 cup grated Parmesan cheese (optional)
3/4 cup heavy cream (optional)
1/3 cup cooking sherry
1 cup sliced mushrooms
Fresh parsley
2 teaspoons chopped fresh rosemary
seasoned  salt to taste
freshly ground black pepper to taste
crusty french bread, for serving

Directions:

For the stock: add all ingredients to a soup pot. Cook until chicken is tender, about 35 to 45 minutes. Remove chicken from pot and set aside to cool. Remove and discard bay leaves and onion. You should have approximately 3 quarts of stock. When chicken is cool enough to touch, pick bones clean, discarding bones, skin, and cartilage. Set chicken aside.
For the soup: bring stock back to a boil, add carrots, and cook for 3 minutes. Add celery and continue to cook for 5 to 10 minutes. Add egg noodles and cook according to directions on package. When noodles are done, add chicken, mushrooms, parsley, sherry and rosemary. Add Parmesan and cream, if using. Cook for another 2 minutes. Adjust seasoning, if needed, by adding seasoning salt and pepper. Enjoy along with a nice hot crusty loaf of French bread.

Chocolate Layer Cake

Caleb searched for quite a while before he found the perfect birthday cake for me to make him this year. He chose well, it was delicious AND easy - the best combination ever, if you ask me!!!



Chocolate Layer Cake
(modified from this recipe)


Ingredients:


1 (18.25 ounce) package chocolate cake mix
1 (3.9 ounce) package chocolate instant pudding
4 eggs
1 (8 ounce) container sour cream
1/2 cup cooking oil
1/2 cup water
1 (8 ounce) package semi-sweet baking chocolate, divided
2 cups thawed whipped topping
2 tablespoons butter
1 tablespoon light corn syrup
1 tablespoon water

Directions:

Heat oven to 350 degrees. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with mixer on low speed just until moistened, stopping frequently to scrape bottom and side of bowl. Beat on medium speed 2 minutes or until well blended. Chop 4 chocolate squares; stir into batter. Pour into 2 greased and floured 9-inch round pans.
Bake 40 to 45 minutes or until toothpick inserted in centers comes out clean. Cool in pans 10 minutes. Remove from pans to wire racks; cool completely.
Stack cake layers on plate, spreading COOL WHIP mixture between layers. Microwave butter, corn syrup and remaining chocolate and water in medium microwaveable bowl on HIGH 1-1/2 minutes; stir until chocolate is completely melted. Spread over top of cake, allowing glaze to drip down side.

The Easiest Tortilla Soup in the World

Yesterday I was pretty busy, I didn't get home from work until 3:45 and it was Halloween so I had some things to get ready for that.  But I had it in my mind that I HAD to make tortilla soup, so I modified a super easy recipe I found on Allrecipes.  It came together in a jiffy!! (I'm laughing that I used that word, I don't know if I've ever used that word before.  Jiffy.  heehee)  I was worried about how it would taste, but the worries were unfounded - it's delicious!!!

The Easiest Tortilla Soup in the World
Recipe by Kathee Clifford

Ingredients:

1 (19 ounce) can green enchilada sauce (use Macayo's, don't waste your time with any other brand)
1 1/2 cups water
1/2 teaspoon garlic powder
1 (15 ounce) can black beans, drained and rinsed
1 (16 ounce) can crushed tomatoes
1 cup frozen corn
1 chicken breast, cooked and shredded (optional)
Tortilla chips, shredded cheddar cheese and avocado for garnish
salt and pepper to taste

Directions:

In a pot, mix the enchilada sauce, water and garlic powder.  Bring to a boil, and reduce heat to low. Mix in the beans, tomatoes, and corn. Simmer until heated through. Mix in chicken and cook until heated through.   After ladling into bowls to serve, garnish with crushed tortilla chips (are you loving my orange and black Halloween tortilla chips?), cheese and avocado.  Season with salt and pepper to your taste and serve!!  Fast and easy!!

Carraba's Bread Dip and Bruschetta

Back when we lived in Arizona we used to enjoy going to Carraba's for Italian food.  One of the highlights was the dip they gave you with the complimentary bread; a mixture of spices covered in olive oil that you dip your bread into.  I was so excited to find this copycat recipe.  Just so you know, I put about 10 times as much of the spice mixture into the cup as you normally should because I'm greedy like that.  I also made bruschetta since we had some cute little tomatoes still in the garden I wanted to use up.  I was trying to make it like the bruschetta we had at Sundance.  I'm really, really pleased with this recipe, it was SO GOOD!!


Carraba's Bread Dip
Recipe from Mangio da Sola


Ingredients:

1 Tbsp crushed red pepper
1 Tbsp crushed black pepper
1 Tbsp dried oregano
1 Tbsp dried rosemary
1 Tbsp dried basil
1 Tbsp dried parsley
1 Tbsp minced garlic
1 tsp garlic powder
1 tsp salt


In a small container, combine all the ingredients together. Store mixture in the refrigerator until needed.

Put 1 Tbsp of mixture per person in a small saucer with raised edges. Pour extra-virgin olive oil over the mixture, and dip warm sourdough or French bread into the mixture. Be as greedy or dainty as you like (I lean more towards greedy myself).
 
 
Balsamic Bruschetta
Recipe from Allrecipes
 
Ingredients:
 
8 roma (plum) tomatoes, diced
1/3 cup chopped fresh basil
1/4 cup shredded Parmesan cheese
2 cloves garlic, minced
1 tablespoon balsamic vinegar
1 teaspoon olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 loaf French bread, sliced and toasted

Directions:

In a bowl, toss together the tomatoes, basil, Parmesan cheese, and garlic. Mix in the balsamic vinegar, olive oil, kosher salt, and pepper. Serve on toasted bread slices.

Chocolate Chip Banana Bread Muffins

Several years ago I was on a quest, a quest for a banana bread recipe without oil.  A good one.  Finally I found one I liked, and after years of tweaking I have come up with this.  I think it's pretty great and my family loves it too.  Thus, my long journey, over roads of bland tasting bread and valleys of hard as a rock muffins, is finally complete.


Chocolate Chip Banana Bread Muffins
Recipe by Kathee Clifford

Ingredients:

4 tbsp. butter, softened
1/4 cup applesauce
2 eggs
2 tbsp. milk
3/4 cup brown sugar
1 cup mashed bananas (2 to 4 medium bananas)
1 cup all purpose flour
3/4 cup whole wheat flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 tbsp. ground flaxseed
1/2 cup mini chocolate chips


Directions:

Preheat oven to 350 degrees.  Beat butter, applesauce, eggs, milk and brown sugar in large bowl until smooth.  Add bananas and blend at low speed; then beat at high speed for 2 minutes.
In a seperate bowl, combine flour, baking powder, baking soda, salt and flaxseed; mix into batter.  Add chocolate chips and stir until combined. Pour batter into muffin tins.

Bake in preheated oven until toothpick inserted into center comes out clean, about 18-20 minutes.
(this can be made as a loaf also, just put it in a loaf pan and cook it for 55-60 minutes).

Cheesy Hash Brown Casserole

This is another super easy meal for me to make on days I work.  Everybody loved it!!!  It is basically what I call Mormon Potatoes (and everyone in this state morbidly calls Funeral Potatoes), with ham!


Cheesy Hash Brown Casserole
Recipe from Mommy's Kitchen


Ingredients:


1 (26 oz) bag frozen, shredded hash brown potatoes
1 (8 oz) container sour cream
1 (10.5 oz) can cream of chicken soup
1/2 cup butter, melted
onion, chopped fine (about 1/2 a small onion)(yuck, I skipped this)
1 (16 oz) package cubed ham
1 1/2 cups shredded cheddar cheese (or a bit more if you like)

Directions:

Stir all the ingredients together. Place into a lightly greased casserole dish (9 x 13 in). This is optional but you can add a bit more cheese on top if you like. Bake at 350 degrees for 45 min - 1 hour. Let cool a bit and serve.

Crock Pot Sante Fe Chicken

Since I started working part time a few days a week, I have found it makes it a lot easier on me if I put together a crock pot meal before I leave for work in the morning. It leaves me more time with the kids when we all get home in the afternoon, and makes for an easier evening overall. I am SO glad I found this recipe. It is simply delicious. I love it so much. The fact that it is low in calories and fat while high in fiber is just a lucky lucky bonus!!



Crock Pot Sante Fe Chicken
Recipe from Gina's Skinny Recipes

Ingredients:

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

Directions:

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.

Meatball Stroganoff

I have had this recipe FOREVER.  I have no idea where I got it, all I know it that it rocks!!!


Meatball Stroganoff

Ingredients:

1 egg, lightly beaten
2 tbsp. ketchup
1/4 cup oats
1 tbsp. finely chopped onion
1/2 tsp. salt
1 lb. ground beef

2 cans condensed cream of mushroom soup
1 cup sour cream
1 cup milk
1 tbsp. paprika

1 tbsp. butter
1 tbsp. minced parsley
1 pkg. egg noodles (prepare according to package directions)

Directions:

Combine egg, ketchup, oats, onion and salt.   Add beef and mix well.  Shape into balls.  Bake uncovered at 400 degrees for 20 minutes.  In saucepan, combine soup, sour cream, milk and paprika.  Heat through.  Add meatballs, cover and cook until heated through.  Serve with noodles tossed with butter and parsley.