Wednesday, October 6, 2010

Green Chile Soup

Green Chile Soup
1-1/2 lbs. chicken, cut in cubes
((I used 1 (12.5 oz) can chicken breast in water and used the broth from the can))
3 (4.0 oz) cans chopped green chiles, undrained
1 (15.5 oz) can of white beans, drained
1 (14.5 oz) can diced tomatoes, undrained ( you could also use Mexican stewed tomatoes, undrained)
1 (15.25 oz) can of whole corn kernels, drained
2 c. water
1/2 tsp salt
1/4 t. cumin
1/4 t. dried oregano
1 large onion, chopped
2 clove garlic, crushed
Toppings: sour cream, cheese, avocado, & tortilla chips
* Place all ingredients in a crockpot.
* Cover and cook on HIGH 4-6 hours or on LOW 8 hours.
* Serve with desired toppings.

We all loved the great flavors of this soup. It is one we will make over and over again.

I adapted this recipe to my liking from

Tuesday, July 13, 2010

Baked Cream Cheese Enchiladas

- 4 oz. cream cheese, softened (I use 1/3 fat kind)
- 1/4 c. sour cream (I made it without because I did not have any on hand and it tasted great)
- 2 c. prepared salsa
- 2 c. grated cheddar and Monterey Jack cheese (I used 2 c. MJ w/peppers which made it spicy)
- 2 c. shredded cooked chicken (can use a can)
- 1 c. frozen corn kernels, thawed
- 1/2 t. cumin
- 1/4 t. dried oregano
- 1/4 t. cayenne (I use chili powder to make it not too spicy)
- salt and pepper
- 4 scallions, thinly sliced (I used a yellow onion inside and no onion on top)
- 12-14 flour or corn tortillas, 6-8 inch

- Preheat oven 325 degrees.
- In a medium bowl cream together cream cheese and sour cream. Stir in 1/2 c. salsa. Stir in 1 c. grated cheeses.
- In a second bowl toss together the chicken, corn, cumin, cayenne, salt, pepper, and 1/2 scallions.
- Add the chicken mixture to the cheese mixture and stir to combine.
- In a baking dish spread 1/2 c. salsa over bottom. Place about 1/3 c. filling on a corn or flour tortilla, roll up and put in dish seam side down. Repeat process for remaining tortillas.
- Pour remaining salsa over enchiladas, spreading to coat all of them. Sprinkle with remaining cheese. (Enchiladas may be prepared up to this point 12 hours in advance) - Transfer to preheated oven and bake 20-30 minutes until hot and bubbly. Sprinkle with the remaining scallions and serve warm.
(adapted recipe from

We love Mexican dishes in our home and it is nice to have another enchilada recipe that is a little different to vary it up. :)

Tuesday, May 25, 2010

"Healthified" Banana Nut Bread

Makes around 12 muffins or one loaf of bread.

1 1/2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup sugar
1/4 cup canola oil (I have used 1/8 cup canola oil and 1/8 cup applesauce and it was still very delicious)
2 egg whites (I used one whole egg)
1 cup mashed ripe bananas (2 large) - (I have used 4 medium bananas and it gave it great flavor and moistness)
1/4 cup fat-free (skim) milk
1 teaspoon vanilla
1/4 cup chopped walnuts or pecans, optional (or you could add 1/2 cup dried cranberries instead of nuts)

1. Heat oven to 350 degrees F. Spray 8x4-inch or 9x5-inch loaf pan or 12 muffin tin with cooking spray. In medium bowl, mix flour, baking powder, baking soda, salt and cinnamon.
2. In large bowl, beat sugar, oil (oil + applesauce), egg whites or egg, bananas, milk and vanilla until well blended. Stir in flour mixture until well blended. Stir in walnuts, pecans or dried cranberries. Spoon into pan.
3. Bake 8-inch loaf 55 to 62 minutes, 9-inch loaf 45 to 52 minutes, muffins for 12-15 minutes depending on your own oven, or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Cool for a little while before slicing loaf.
(modified to our liking from

We all loved this recipe. I made a double batch of these muffins and they were gone in less than a week. I made my double batch with half canola oil and half applesauce and they were very delicious! Yes you can tell they are healthy muffins but for being healthy muffins we want to make them again. If my husband can give me the thumbs up approval for this healthy recipe, then it must be a very good one! ;)

Monday, April 19, 2010

Apple Cider Vinaigrette Dressing

1/4 cup sugar
1/2 cup apple cider vinegar
1 tbsp poppy seeds
1 tbsp mustard
1 tsp salt
1/4-1/2 of a small red onion; diced (depending on how spicy you want it) -if I do not have fresh onions in the house I pour in some dry chopped onions
1/2 cup canola oil

Put everything except the oil in the blender & pulse to combine & chop onion. Add oil and blend until well mixed & thick. Pour over salad right before serving.

This dressing is used on top of Craisin and Sugared Pecan Salad, which the recipe is below.

1 large head romaine lettuce; rinsed & chopped
1 cup chopped celery
1 cup craisins (any flavor you like ex. original, cherry)
1 cup grated monterey jack cheese
6 oz whole pecans
1/3 cup sugar

In a medium skillet heat pecans & sugar over medium heat, stirring to coat, until sugar has melted & adhered to pecans. Remove from heat, cool, chop. Combine all ingredients & toss.
(recipe adapted to my liking from

This dressing is such a delight and has become the favorite in our home. I make up a new batch each time we run out so we always have some on hand.