Confetti Couscous

This is from Weight Watchers, and is only 2 pts. for a 2/3 cup serving. Melissa and I love this recipe!

2 tsp. olive oil

1 onion, chopped

4 garlic cloves, minced

1 red bell pepper, diced

1 green pepper, diced

1 yellow squash, diced

1 (5.8-ounce) package olive oil and garlic couscous

2 cups fat-free, less-sodium chicken broth

2 tablespoons pine nuts, toasted

1/2 cup chopped fresh basil

1/2 tsp. freshly ground black pepper

1. Heal oil in a large nonstick skillet over medium-high heat; add onion and garlic. Cook 4 minutes, stirring occasionally, until golden. Add peppers and squash; cook 5 minutes, stirring occasionally, until vegetables are tender.

2. Cook couscous according to package directions, using chicken broth instead of water and omitting salt and fat. Stir in vegetable mixture, pine nuts, basil, and black pepper. YIELD: 8 servings (serving size 2/3 cup).

Nutrition Information:

Calories: 125

Protein: 4.9g

Fat: 2.9g

Carb: 21.7g

Fiber: 2.6g

Chol: 0 mg

Sodium: 334 mg.

Calcium: 27 mg

Crockpot Green Chili Chicken & Rice with Blue Corn Chip Crumbles

I found this recipe on the Picky Palete blog here.  I made it for Jeff and he loved it! He even ate it as left overs.... which is VERY unusual for my husband.  I used mashed potatoes instead of rice, and didn't bother with the chip crumbles....but i'm sure the "real" way would be delightful!

(their image)

Recipe:

3-4 Large boneless skinless chicken breasts, thawed

2 cans 98% fat free Cream of Chicken soup

4 oz can chopped green chilies

1 teaspoon Cumin

1/2 teaspoon Kosher salt ( I used normal salt...)

1/4 teaspoon fresh cracked black pepper (once again...I used the normal table stuff)

1/4 teaspoon lawry's garlic salt with parsley

6 cups steamed rice of choice

Blue Corn Tortilla Chips, crumbled for garnish

1. Place chicken, soup, cumin, salt, pepper and garlic salt into crockpot on low. Let cook for 6-8 hours or until chicken is fork tender and falls apart easily. With 2 forks, shred chicken in the sauce and season with additional seasonings if desired. Spoon over bowls of rice then garnish with crumbled tortilla chips.

4 servings

So easy and good!!

"Poop" Muffins

These are the greatest muffins for my kids. They are healthy and give them lots of fiber,that is why they are called "Poop" Muffins in our house. Great way to get them to eat something healthy that they think is a treat.

17 prunes
1 Cup Water
3 Cups All Bran(I get the bran buds)
2 Tablespoons White Vinegar
1 Cup Splenda
2 1/2 tsp Baking Soda
7 egg whites
2 cups milk
2 1/2 cups wheat flour
1/2 bag mini semi sweet chocolate chips

Boil the prunes and water till prunes look softened, and blend till smooth. Sometimes I just buy the baby food prunes, they are just water and prunes. Then Mix it all together and fill the muffin tins 3/4 full of mix. Bake at 350 for 12-15 min, don't over bake they will get dry fast. I usually freeze half of the batch because it makes so many.

Garlic Rolls

I was inspired by my sticky buns recipe to create these garlic rolls. They were absolutely delectable!!!

Rhodes Rolls (I did about a dozen)
1/2 stick melted butter
Garlic Salt

Spray bundt pan with Pam and place frozen roll dough in pan. Pour melted butter over the top and sprinkle with garlic salt. Let rolls rise and bake as directed on package. These really were to die for, and SO easy!!

3 Envelope Roast...

Unfortunately, I don't remember what site I got this off of, but I did use it from somewhere it is not my recipe.

1 envelope Italian Dressing Mix
1 envelope Ranch Dressing Mix
1 envelope Brown Gravy Mix
2 cups water
2 - 4 lb roast

Mix all envelopes and water and pour over the roast in a crockpot. Cook on low for 8 hours or high for 6 hours. Take meat out and cut or shred depending on your preference (I shredded). Then serve with rice or mashed potatoes. Add a little flour to the leftover juice to thicken it and make a gravy. It turns into a very flavorful and delicious dish. SUPER SIMPLE!!

I used the leftover roast for Kim's baked chimichangas a few days later and it turned out great!

Caramel Marshmallow Rice Krispie Squares

12 oz Rice Krispies

1 can sweetened condensed milk

2 large packages mini marshmallows

1 cube butter

1 pkg wrapped caramels (about 10 oz)

 

1. Butter or spray bottom of large cookie sheet.

2. Place Rice Krispies in a large mixing bowl.

3. Unwrap caramel and mix with sweetened condensed milk in a heavy pan. Cook until caramel pulls away from the sides and bottom of the pan (there will still be "chunks" of caramel . . .so yummy in the finished product!). Set aside

4. In another heavy pan melt butter and add 1 and 1/2 bags of marshmallows. Stir until completely melted and pour over rice krispies and stir.

5. Take 1/2 of the rice krispie mixture and press into the bottom of the greased cookie sheet. Sprinkle remaining 1/2 bag of marshmallows over rice krispies. Pour and spread caramel mixture over marshmallows (are your mouths watering yet?).

6. Top with remaining rice krispies by taking a spatula sprayed with cooking spray to spread more easily.

7. Cool and cut into gigantic squares. But let's be realistic here . . you're not going to be able to wait. Just dive in.

Sweet-n-Spicy Chicken

1 lb. chicken, cut into 1/2" cubes
3 T taco seasoning
1-2 T EVOO
1 jar (11 oz) chunky salsa
1/2 cup peach preserves
Hot cooked rice

Place chicken in bag and coat with taco seasoning. In skillet, brown chicken in EVOO. Combine salsa and preserves, stir into skillet. Bring to a boil. Reduce heat, simmer 2-3 minutes. Serve over hot rice.

*This recipe was so easy to put together and had the perfect amount of sweet and spicy (hence, the name of the recipe!) We loved it and will definitely make it again soon!*