Chicken Taco Soup

I have made this dish a few times now and it is a good one.  The sodium content is really high due to the salsa but it has a nice kick.  Also high in sodium is the taco seasoning packet.  I am sure you could use your own spices to make this good without the sodium...however I am just learning how to substitute things while cooking.  And yes I consider crockpot cooking to be real cooking!  It is better than simply grabbing a frozen meal and makes me feel accomplished for having planned!

Ingredients:

• 16oz boneless skinless chicken breasts
• 1 can baked beans
• 1 can kidney beans
• 1 can black beans
• 1 can kernel corn ~ no salt added
• 42 oz salsa ~ I get the picante sauce one jar mild and one medium heat.
• 1 package taco seasoning

I rinse the corn and black beans.

Place chicken in crockpot.

Mix everything else together.

Pour over chicken.

Cook on LOW heat for 6-8 hours.

Shred chicken and cook for an additional 30 minutes.

The great finished product!

Fruit and Yogurt

I enjoy eating yogurt.  However eating all the extra junk that comes in the fun flavored kinds is not so enjoyable.  I decided to take a try at making my own flavors.  It was amazing!  I tried grapes and strawberries.  The berries definitely make a better overall flavor but I am super happy with the results.  All you need is some plain yogurt and your favorite fruits!

Grapes and Yogurt~

Get grapes

Cut grapes in half

Get plain yogurt

Add grapes to yogurt and mix! Yum!

Strawberries and Yogurt~

Get strawberries

Cut up strawberries

Get plain yogurt

Add strawberries to yogurt and mix!  Yum!

I've found, especially with the strawberries if you let the mix sit in the fridge a while the yogurt is not so overpowering.  It gives everything a chance to blend.  

This is just a way I'm looking at living life a little healthier :-)  

I got this!

Love

anc

Ham and Potatoes

Crockpot style ham and scalloped potatoes
This a great recipe!  My crockpot couldn't even hold all the ingredients so at the end I had to cut some of the onions and potatoes.  It was very good but I would change something if I knew what it was that was a bit off.  Maybe I had a bit too much onion?  Not sure.  I'll have to experiment with this one.

I did not calculate this on my own but according to the recipe it is 310 calories per serving and 8 servings.  I figured the serving size was one cup.  Next time I make it I'll figure this out.

Ingredients Needed:

• 1.5 lb 98% fat free ham [I used Jenni-o turkey ham] cut into pieces
• 9 medium potatoes, peeled and sliced thinly
• 1 large onion sliced thinly
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup shredded fat free cheddar cheese
• 1 can low fat cream of celery soup

Layer into crockpot:

• 1/2 the potatoes
• 1/2 the onion
• 1/2 the salt and pepper
• 1/2 the cheese
• 1/2 the ham
• rest of the potatoes
• rest of the onion
• rest of the salt and pepper
• rest of the cheese
• all of the soup
• rest of the ham

Cook time:

Low 8-10 hours

OR

High 4 hours

The finished product!

Chicken Enchiladas

Crockpot style chicken enchiladas

This recipe was good.  I was not able to make many enchiladas to freeze because the corn tortillas I had would not fold without breaking so I improvised and a dish for the oven.  The tortillas became like chips so it was very nice!

I froze the extra and plan to do a chicken enchilada bake type dish with it.

This makes six 1 cup servings at 292 calories.  This amount is just for the messy mix.

Ingredients:

• 4-6 boneless skinless chicken breasts
• 8 oz cream cheese [I used fat free]
• 2 cans of enchilada sauce, red or green OR salsa [I used both!]
• 1 can black beans 
• 1 can corn
• tortilla shells
• shredded cheese
• sour cream, black olives, lettuce, etc to taste

I did not use any sour cream etc.  I drained both the beans and the corn and rinsed them.

Directions:

• Place chicken breasts in crockpot
• smother with one can enchilada sauce
• add cream cheese
• add black beans
• add corn
• Cook on low 8 hours
• Stir to shred chicken [I took out the chicken to cut it]

Now this is where my experience did not follow the directions.  

• spread chicken mixture on tortilla
• roll up and place seam side down in pan
• pour second can of enchilada sauce 
• cover with cheese
• bake at 325-350 degrees for approximately 30 minutes
• serve with whatever toppings you wish

I just placed tortillas in the pan, covered with mixture, put more tortillas on top with some cheese, and cooked.  I never used the second can of sauce.  

The yummy sloppy mess of chicken enchilada crockpot style!

Chicken Enchilada Bake

Chili with a Pizza Twist

UPDATE:  I've also made this without the pepperoni so there would be less sodium and it is still amazing!

This is probably my favorite crockpot recipe so far!  It is so good and I am happy to have leftovers still in the freezer!

Makes six 1 cup servings at 264 calories.  I personally like mine better without the parmesan.

Ingredients Needed:

• 1 pound lean ground turkey
• 1 (15oz) can kidney beans - and the goop!
• 1 (14oz) jar premade pizza sauce [you could totally make your own but I'm not that adventurous yet ;-)]
• 1 (14.5oz) can Italian stewed tomatoes
• 1 green bell pepper, seeded, and diced
• 1 teaspoon Italian seasoning
• 25 turkey pepperoni slices [cut smaller]
• shredded mozzarella and/or parmesan cheese for serving - optional

The Directions:

• brown meat, drain off grease
• put meat into slow cooker
• add entire can of beans
• add pizza sauce
• add tomatoes (cut smaller if desired)
• add diced bell pepper
• stir in Italian seasoning and pepperoni
• I did not stir the first time I cooked this and it was still amazing!  Second time I made this I did stir and it was still amazing!  Hehe

Cooking Time:

Low for six to eight hours

OR

High for four hours

Now this picture isn't the best, I forgot to take one when it was in the nice crockpot so this is one in a baggy before being sealed and put into the freezer.

Pizza Chili!