If you were wondering if I eat delightful meals everyday, I don’t. Some days I don’t even make it into the kitchen at all and it’s leftover central.
Tonight my meal is very satisfying and tasty but highly unimpressive from a culinary standpoint. It is also helping me to clean out my fridge before I go to Columbus for the weekend.
Take a look:
– microwaved Boca vegan burger
– heirloom tomato
– bagged lettuce
– basalmic and basil vinaigarette
– whole wheat pita
I have been making this soup at least twice every fall and winter for the past few years. All the credit for the recipe goes to my brother, who found it, tried it out and passed it on. I sometimes think my brother has questionable taste(like that sweater vest in 8th grade) but this soup is awesome.
Best of all, it’s ridiculously easy.
- half of a large sweet onion, diced
- one 15oz can of chili beans, drained
- one 15oz can black beans, drained
- one 15oz can of whole kernel corn, drained
- one 8oz can of tomato sauce
- two 10 oz cans of Rotel(I prefer the ones with lime juice added), heat preference of choice
- 1.25oz package of low-sodium taco seasoning
- 3 skinless, boneless chicken breast halves
- one 12oz Corona(or other Mexican beer)
- shredded cheddar cheese(optional)
- sour cream(optional)
- crushed tortilla chips(optional)
- Cook chicken breasts until just done in a skillet on the stove top.
- Dice onion. Place diced onion in bottom of crock pot.
- Dump in drained chili beans, black beans and corn.
- Dump in cans of Rotel(undrained), tomato sauce and taco seasoning.
- Pour in beer. Stir to combine all ingredients and mix in taco seasoning.
- Lay cooked (I have grilled them and it’s awesome) chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
- After 5 hours, pull out chicken breasts and shred chicken.
- Mix chicken back into crock pot and cook on low for another 2 hours.
- Serve topped with shredded cheese, a dollop of sour cream and crushed chips if desired.
I love granola. Unfortunately, it is not the most healthy thing. Yes, it has whole grains and protein and even dried fruit(sometimes), but it often has a lot of sugar, calories and fat. So, while it can be good for you in small amounts, I tend to like it larger amounts. To stop me from eating a whole batch, I decided to try out this quick skillet granola recipe.
It was a weekend morning when I decided to tackle this recipe. I tend to like deluxe breakfasts on weekends. I love fruit and yogurt, so why not top it with granola?
Adapted from Gourmet(June 2001)
- 1 cup old fashioned oats
- 1/4 cup flax seeds
- 1 tablespoon butter
- 2 tablespoons honey
- 1/4 cup mixed nuts
- pinch of cinnamon
- pinch of salt
- dried fruit
- Heat a large, heavy skillet over medium-high heat.
- Stir all ingredients except dried fruit together in a bowl.
- Dump ingredients into skillet. Cook, stirring often, for about 5 minutes, or until the granola is well coated and golden.
- Spread out and let cool on wax paper or aluminum foil. Stir in dried fruit.
I bought a bag of mixed nut trail mix that already had raisins in it. I used a little of that in place of the mixed nuts. I was too lazy to pick out the raisins before tossing it in the skillet, so they got cooked in there too. Nothing bad happened to them. The granola wasn’t as sweet as I wanted it to be so I drizzled it with a little more honey when I put it on my fruit and yogurt. Easy and good if you don’t feel up to making a whole batch or if you need portion control.
Deluxe and delicious!
Do you want a warm bowl full of cheesy chili mac? With corn bread crust? And you want it to be healthy? Done.
- 1 box whole grain Kraft mac and cheese(and milk and butter to make it)
- 1 can Hormel 98% fat-free turkey chili(with beans)
- 1 can Hormel vegetarian chili
- 1 box Jiffy corn muffin mix(with egg and milk to make it)
- red pepper flakes(optional)
- Preheat oven to 400F.
- Make mac and cheese according to directions on box.
- While the noodles are boiling, mix corn muffin ix according to directions on box. Set to the side.
- Pour mac and cheese into 8×11 or 9×13 casserole dish. Dump both cans of chili on top of mac and cheese and mix together. Mix in red pepper flakes if you prefer a spicier dish.
- Spoon corn muffin mix on top of chili mac mixture. Spread evenly.
- Bake in oven for 20-25 minutes or until crust is golden brown.
This is the perfect game day dish. Welcome to college football season. Go Hawks!
I have steel cut oatmeal for breakfast multiple days a week. I love to mix up my mix-ins. My usual is to stir in a tablespoon of peanut butter and a packet of equal and as a special treat, sometimes a banana.
But, why use store bought peanut butter when I have some homemade walnut-flax seed butter in my fridge? Today’s bowl got about a tablespoon of walnut-flax seed butter and a half of a banana.
After being introduced to Starfruit on the health and wellness tour, I have been wanting to get back there and make my own creation.
Starfruit is a frozen kiefer concoction that contains 10 probiotics and is lactose-free, highly delicious, low-calorie and a little pricey.
I got frozen pomegranate topped with blackberries, blueberries and raspberries.
I’ve had a hankering to make some if my own nut butters. So I made some while I was waiting around the other night. The only problem with making nut butters on the spur of the moment is that you may not have a large nut selection to choose from. In my case, I had a partial bag of walnuts.
Being that I am not a huge fan of walnuts and being that I did not have a ton of them, I was fine with making a very small batch. I got out my 1 1/2 cup food processor and threw in a half cup of walnuts and began to chop away. Actually, I didn’t do any of the chopping. I just pressed down a button.
Look, chopped walnuts!
I decided to throw in roughly a half tablespoon of flax seed. Then more chopping!
It was having trouble forming a spreadable form on it’s own, so I added 6-10 drops of water and SHAZAAM! Walnut butter! Delicious on whole grain bread! The half cup of nuts yielded about 3-4 tablespoons if butter.