Quick Mexican Soup

Serves: 4-6
Prep and Cook Time: 35 minutes (or less)
Author: A Tiffany original!

Ingredients:

1 baked chicken breast, cut into pieces
1 can low fat black refried beans
1 can diced green chilis
1 can Mexican stewed tomatoes
1 t chopped garlic
3 C chicken broth (I used the DIY broth, so this is an approximation)

cheese, sour cream, avocado or chips for topping

1. If you are using a fresh chicken breast, coat a pan lightly with EVOO and sprinkle the chicken breast with adobo on both sides. Bake for 25 minutes at 350 degrees and shred immediately after you pull it out of the oven. (I used a chicken breast I had cooked the previous day this same way.)

2. To a stock pot, add the chicken broth, can of beans, can of tomatoes, can of green chiles, garlic and the chicken. Allow to simmer for 10 minutes and serve!

Note: This soup is light, full of flavor and really low in calories…unless you top it with a bunch of stuff. Go with light cheese or light sour cream or add some fresh salsa on top.

Graham Cracker Snacks

Note: This is a fun snack for after school or it is also a great lunch time element. Cooper LOVES it and asks for it pretty often. If we do it for lunch, I pair it with some sliced turkey wrapped around a mozzarella cheese stick and then cut it up into chunks and add some baby carrots on the side.

Graham Cracker Snack...too good not to take a bite!

Ingredients:
Graham Crackers
Low fat cream cheese
Pears-I prefer the red ones…I think they are Anjou but the green would work too (don’t use canned-ew!)

1. Spread both sides of the graham cracker with a schmear of cream cheese being careful not to break the cracker. (You might want to make sure it is a little soft or just be careful while you smear.)

2. Core a pear and thinly slice.

3. Place a few slices of pear in between the cream cheese and the graham crackers and enjoy!

Macaroni and Cheese (It’s Sneaky!)

Serves: 6
Prep Time and Cook Time:  25 minutes
Author: this recipe is a combination of Jessica Seinfeld’s “Macaroni and Cheese 2″ from her Deceptively Delicious cook book as well as a recipe from Everyday Food called “Stovetop Mac and Cheese”. It is SO good!

Mac n Cheese!

1 1/2 Cups whole-wheat elbow macaroni*
1 Cup nonfat (skim) milk
1/2 Cup canned navy beans, rinsed and drained
non-stick cooking spray
1 1/2 Cups shredded colby cheese (about 8 ounces)
1/2 t salt
1/8 t garlic powder
1/8 t cayenne pepper
1/8 t pepper
1 t dijon mustard
1 t worcestershire sauce

1. Bring a large pot of salted water to a boil; add macaroni and cook accordingly. Drain and set aside.

2. While the macaroni is cooking, combine the milk and the beans in a food processor until pureed.

3. Coat a large pan (I just used the same pan I used for the macaroni) with cooking spray and set it over medium heat. Add the bean mixture to the pan along with the mustard, worcestershire sauce and seasonings. Cook for 2 minutes stirring until smooth. Add the cheese and cook until melted and creamy. Stir in the macaroni and serve!

*I couldn’t find the little shells in wheat at the commissary, so the picture here uses regular noodles.

**Jessica also suggests adding 1/2 C of pureed cauliflower (additionally not instead of the beans) to boost the nutrition of this dish even more.

Pumpkin Butterscotch Chip Belgian Waffles

Crispy and DEElicious Waffles!

Serves: 2-3
Prep Time: 5 minutes
Author: A Tiffany original!

Note: So I wish I could say that these were fancy or from scratch…but they are neither! In fact, they are so super quick I even debated on posting them here. I feel like I totally cheated. But half the fun of cooking is just new ideas outside your normal recipe box…so I guess it’s worthy.

Ingredients:

2 C Krusteaz Pancake/Waffle Mix
1 C cold water
1/2 C pureed pumpkin
2 T vegetable oil
1 tsp ground cinnamon
1/4 C Butterscotch chips (like Nestle)

1. Combine all ingredients with a wisk. Warm up the belgian waffle maker and cook until done to your liking! Serve with maple syrup or just warm butter.

Crock Pot Apple Butter

Makes: 4 half pint jars
Prep Time: 15 minutes then 6 hours in the crock
Author: I wish I knew who to give credit to, but my mom gave me this recipe!

This is what the apples look like before you cook them. I don't have a picture of after! BUT! They basically turn to mush. It's perfect!

Ingredients:

4 pounds cooking apples, peeled, cored and sliced (about 12 cups)
2 C  sugar
1/3 C water
2 T cider vinegar
2 tsp ground cinnamon
¼ tsp ground cloves
¼ tsp ground allspice
1/8 tsp ground nutmeg

1. Place apple slices in a crock pot (sprayed lightly with non-stick cooking spray). Stir in sugar, water, vinegar, cinnamon, cloves, allspice and nutmeg. (I threw in some extra cinnamon sticks I had that needed to be used.)
2. Cover; cook on high-heat setting 5 to 6 hours. Stir. Cool at least 1 hour, or cover and chill overnight.  Ladle apple butter into half-pint storage jars or freezer containers, leaving a ½ inch of headspace. Seal and label. Store 3 weeks in refrigerator of for 1 year in freezer. Makes 4 half pints.

Nutrition facts per 2 tablespoons: 71 cal, 0g fat, 0mg chol, 1mg sodium, 18g carb, 1 g fiber, 1 g prot.

Asian Lettuce Wraps

Lettuce Wraps

Serves: 4
Prep Time: 30-45 minutes
Author: this is almost a Tiffany original. I used a base recipe from Allrecipes and changed it up…’cause that’s what I do.

Note: This is a light and fresh meal-a great quickie dinner for a family on the go! Each person “builds” their own wrap so you can adjust the toppings and the flavor of the sauce (hot, savory or sweet).  Kids seem to like the bibb (or butter) lettuce because it is a little sweet and has a nice texture.

Ingredients:

2 boneless, skinless chicken breasts
1 T dried, ground ginger
2-3 T Hoisin sauce

(or you can try using a Garlic Ginger sauce that LaChoy makes)

1 head of boston or butter bibb lettuce
1 C shredded carrots
1/2 C sliced almonds
1 C green onions, sliced
1 C (cooked) Japanese style noodles (such as Orchids Tomoshiraga Somen)
*optional 1 C red bell peppers, sliced
* optional 1 C radishes, sliced
*optional 1 can shredded bamboo shoots, drained

For the Sauce:

1/3 C light soy sauce
1/3 C water
3 T fresh lemon juice
2 t minced garlic
1 T ground ginger
1 T sugar

*optional 1/4 C chili garlic sauce (such as Lee Kum Kee)

1. Preheat oven to 350 degrees. Season chicken breasts with ground ginger and top with hoisin sauce. Bake for 30-45 minutes or until juices run clear. Slice chicken breasts in the pan they were cooked in so the juices soak in. Set aside in a serving bowl or plate (it is ok if these cool).

2. Clean the lettuce and separate the leaves. Pat dry and place on a serving plate. Place carrots, almonds, onions, noodles (and any other toppings) in little bowls.

3. Make the sauce.

How to Eat These:

Set the table and then place all the ingredients out. Grab a piece of lettuce, add 1-2 slices of chicken (depending on how big you made the slices and how big the lettuce leaf you have is!), then top with the toppings! Each person could have their own bowl of the sauce so that you can double dip.

If you like your wraps to have a little kick, top them with 1/2 teaspoon of the chili garlic sauce! These would also be good with sweet and sour sauce, terriyaki sauce etc. You could make them fruity by adding chunks of pineapple too. They are tasty, messy, fun and filling (and low in calories)!

Thoughts on Sugar….

I’m a sugar snob. There, I came out and said it. Whew, I feel so much better about myself now. I actually forget who recommended Baker’s Sugar to me, thus making me the snob that I am. Someone I know who also likes to cook. I want to say a St. Louis person…hmmmm…

Anyway, I always use Baker’s Sugar when I bake. Why? What is Baker’s Sugar?

Well, Baker’s Sugar is just sugar that has been ground extra fine. The stuff is like dust…it’s just beautiful! I think it’s considered pulverized,…which sounds like a fun job. Can you imagine asking someone what they do and they respond, “I pulverize sugar”. Nice…

Anyway, the result is wonderful in baking. It dissolves much more quickly in liquid and gives a lovely texture to whatever you’re whipping up.

That’s all I have to say. If I was really cool, I’d have pictures so you can see the difference. But obviously I’m not that cool. Instead, here’s a website that tells you more about sugar than I bet you know now.

For future reference, whenever you see sugar mentioned here, just remember that’s the kind I use in the recipes.

Coming Soon!

Yeeee-Haaaaa! Tonight, I am headed to a good ole’ hoe down (with a smackering of 4-year-olds)! I made a batch of homemade BLAZIN’ Baked Beans for the crowd. Be watching for the recipe!

Oh…hu-hum…and also coming soon, a recipe for Asian Lettuce Wraps. Keep a look out and hope you are enjoying the recipes!

Be sure to come back and rate the recipe/add comments if you prepare one (or two). Thanks for reading,

Tiffany

Easy Slow Cooker French Dip

Serves: 8
Prep Time: 10 minutes…cooks 7 hours
Author: Allrecipes…some guy named lone wolf….so mysterious (plus I tweaked it).

Ingredients:

4 lbs rump roast
1 (10.5 oz) can beef broth
1 (10.5 oz) can condensed French Onion soup
2 cloves crushed garlic
1 t salt
1 t pepper-fresh black peppercorns are best
1 (12 oz) can/bottle beer
6 French rolls (or other crusty bread)
2 T butter

1. Trim excess fat from the rump roast and place in a slow cooker/crock pot. Add the remaining ingredients (through the beer).Allow to cook on low for at least 7 hours. Thinly slice the meat when it is finished and return to the juices in the cooker.

2. When the roast is finished and you are ready to serve, preheat oven to 350. Split the rolls/bread and spread with butter. Bake 10 minutes or until heated through and toasty.

3. Serve the meat on the bread with a bowl of sauce for dipping!

*I made this for Super Bowl Sunday and it was so tasty! If you like, sautee some onions and mushrooms and put those on the sandwhiches with some white cheese; swiss, provolone, provel, or muenster.

Crustless Cranberry “Pie”

Serves: 6-8
Prep Time: 15 minutes, 40 to bake
Author: Allrecipes…a gal named Jean

Note: This is more like a coffee cake than a pie but it has a great flavor and texture. I tweaked it…as usual and I added some notes on other fruit options to try in the recipe.

Ingredients:

1 C all-purpose flour (I use unbleached)
1 C white sugar (I use Baker’s sugar)
1/4 t salt
2 C frozen cranberries (or try with frozen blueberries or raspberries or blackberries!)
1/2 C butter, melted
2 eggs
1 t almond extract

1. Preheat over to 350 degrees F. Grease one 9″ pie pan.

2. Combine the flour, sugar and salt. Stir in the cranberries (or other berries) and toss to coat. Stir in the butter, beaten eggs and almond extract. *When using frozen fruits, the mixture will be VERY thick and hard to spread. This is a good thing! “Spread” the batter as best you can into the prepared pan.

3. Bake for 40 minutes or until a wooden pick comes out clean. This “pie” makes a yummy crust, but you have to serve it immediately otherwise you lose it. It is great warm with fresh whipped cream or vanilla ice cream.

*I LOVE and adore the taste of almond, but if you don’t like it, try vanilla in this recipe instead.