Chicken Enchilada Soup

Here's that super yummy soup I made... It was so easy. My only problem with it was that it is supposed to be a crockpot recipe but I had to make it on the stove because it didn't all fit in my crockpot....

2 large chicken breasts
1 (15 ounce) can whole peeled tomatoes, mashed
1 (20 ounce) can enchilada sauce (I used Rosarita)
1 shallot, peeled but not chopped

1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
1 box chicken broth
1 teaspoon savory
1 teaspoon ground red pepper
1 bay leaf or a few sprinkles of crushed bay leaves
1 (10 ounce) package frozen corn
1/4 cup chopped cilantro
1 can black beans

DIRECTIONS
Place chicken, tomatoes, enchilada sauce, whole onion, green chiles, and garlic into a slow cooker. Pour in chicken broth, and season with savory, red pepper, and bay leaf. Stir in corn, beans, and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. When chicken is fully cooked, take out and shred, then return to sauce and cook longer. When it was done I took out the onions becuase I don't really like eating chunks of onion (the shallot)... but you can do what you want. Top with cheese and tortilla chips. (I topped mine with avocado but since you guys don't really like avocado, I didn't even offer it to you... sorry steph and tiff!)

A total bust!

For some reason on Saturday morning I felt like makin' something delicious so I open the cookie cook book that I haven't opened in months and pick something out. Some sort of peanuty cookie. I get everything out, turn on the oven, turn my kitchen into a total mess! Throw the cookies in, and Travis comments, "Mmm, those cookies are smelling good." Then a couple minutes later he says, "those cookies are starting to smell done camille..." I look at the timer to see how much time is left and what do I see? The number I set it for! Doh! I forgot to start it! I run to the oven and what do I find? Burned cookies! I hate old, crappy ovens in apartments. One day this won't be a problem anymore...when the day comes will be the day that I will post something delicious on here that everyone will actually want to make! Until then I guess I'll just keep reading. -camille

Roast Beef Pitas

These are so good and very low calorie! I made these all the time when I first started Weight Watchers, because of how few "points" they were. So, they are healthy, tasty, and not gonna add on the pounds...even if you eat two! :) ---Holly

*Shredded roast beef -(Cooked)
*One green bell pepper
*One medium onion -(I like purple, they're less strong)
*Mushrooms -(If you like them)
*Three roma tomatoes
*Soy sauce -(to taste)
*Whole Grain pita pockets -(I like the Kangaroo brand. They have flaxseed, oat bran, and wheat bran and 5 grams of fiber per pocket AND they taste so good! You can find them at Wal-mart in front of the Deli/Bakery, or Lin's, by bakery.)

1. Cook and shred a small roast, or use two cans of pre-cooked roast beef. (I 've used both and they both work great. Canned is obviously faster.)
2. Chop peppers, onions, tomatoes, mushrooms to desired size --I like things chucky, fajita style.
3. Coat bottom of frying pan with olive oil, and saute peppers, onions, mushrooms and tomatoes. When they start getting soft add the roast beef. Warm through.
4. Add soy sauce to taste. It really brings out the flavor of the beef. I use low sodium so it isn't too salt. After everything is warmed through, fill pockets to desired amount, and Enjoy!

Cheesy Potato and Corn Chowder

INGREDIENTS:
2 Tbsp. Margarine
1 cup chopped celery
1 cup chopped onion
1 (14.5 oz.) cans Chicken Broth
3 cups peeled and cubed potatoes
1 (15 oz.) can whole kernel corn
1 (4 oz.) can diced green chiles (optional)
1 (2.5 oz) package country style gravy mix
2 cups milk
1 cup shredded Mexican-style processed cheese (Velveeta)

DIRECTIONS:
1. In a large saucepan, melt margarine over medium high heat.
Add celery and onion, cook and stir until tender (about 5 minutes).
2. Add chicken broth; bring to a boil. Add potatoes; cook over low
heat for 20 to 25 minutes or until potatoes are soft, stirring occasionally.
3. Stir in corn and chiles; return to boiling. Dissolve gravy mix in milk;
stir into boiling mixture. Add cheese; cook and stir over low heat until
cheese is melted.

*Some variations on this recipe are to use more corn than called for
(2 cans regular and one can of creamed), or I just add what I have
and I have used regular mild cheese that I grated and just added a
little extra milk. Hope you enjoy! Megan

Pasta Salad

Here's a somewhat idea of the pasta salad I made on Tuesday... I kinda just threw things together, so I don't have an exact recipe. --Patrice

Pasta Salad

Spiral Noodles, cooked, drained, and rinsed in cold water
Pepperoni, sliced a few times (I used turkey because it's healthier)
Olives, Sliced in half
Cucumber, peeled and cubed
Cherry tomatoes, cut however you want
Broccoli, cut into very small pieces

Mix all, pour on a little Zesty Italian Dressing, stir, then sprinkle on a little crumbled feta cheese.

Easy as that!

Baked Macaroni with Italian Sausage and Peppers

This is one of my most favorite meals for dinner. It makes an entire 9x13 pan so it's perfect for company or lots of leftovers. Half it if that is too much for your family. -Jess



13.25 oz of whole wheat pasta (the Heartland variety comes in this size)
EVOO to saute with (extra-virgin olive oil)
2 cloves garlic minced
1 onion, chopped
2 green peppers diced
2 red peppers diced
2 T dried basil
4 cups spaghetti sauce (this is 2 glass jars worth)
1 lb italian or smoked sausage (pre-cooked) sliced thin (I like to double the meat)
2 cups shredded mozza. cheese
1 cup Parmesan cheese


Cook the macaroni. Preheat the oven to 350. In a skillet, saute the garlic, onion, peppers and basil in EVOO. Add the sausage and spag. sauce and simmer 5 minutes. In a 9x13 pan, spread 1 cup of the sauce then 1/2 of the macaroni, 1/2 of the sauce, 1/2 of the mozz. cheese. Repeat the layers. On top sprinkle the parmesan cheese.

Bake for 25 minutes. Let stand 10 min. before serving.