White wine chicken and vegetable soup

What a great fall recipe. This recipe from all recipes made the house smell amazing and I loved all the different veggies added in. The wine gave it such a great deep flavor. Great twist on the old chicken and veggie soup recipes out there.

ENJOY!

Ingredients:
1/2 (2 to 3 pound) whole chicken
2 parsnips, peeled and chopped
1 medium head garlic, peeled-I minced this to add deep garlic flavor to every bite!
2 large onions, chopped
5 carrots, chopped
2 zucchini, chopped
1/2 cup chopped fresh parsley
2 stalks celery, chopped
2 potatoes, peeled and chopped
1 sweet potato, peeled and cubed-I omitted this
1 packet chicken vegetable soup mix-I omitted this
1 tablespoon dried oregano
1 teaspoon paprika
8 cups water
1/2 (750 milliliter) bottle white wine
salt and pepper to taste

Directions:
In a large soup pot or Dutch oven, combine chicken, parsnips, garlic, onions, carrots, zucchini, parsley, celery, potatoes, sweet potato, soup mix, oregano, paprika, water, wine, salt and pepper. Cover and bring to a boil over high heat. Boil 30 minutes, partially covered, then reduce heat to low and simmer another 90 minutes.

Cheesy beer bread

I needed a side for our chili tonight and was growing sick of corn bread and crusty bread. I had remembered a beer cheese bread recipe I saved a while back and decided to whip it up today. This recipe is quite easy and very quick to make and paired with our chili perfectly! A great, comforting addition to any chili, stew, soup or fall meal!

ENJOY!

Ingredients:
2 c. all purpose flour
1 c. whole wheat flour
1/3 c. packed brown sugar
4 1/2 tsp baking powder
1 tsp salt
1 tsp garlic powder
1 c. shredded sharp cheddar
12 oz. bottle of lager or stout
2 Tbsp butter, melted

Directions:
Preheat oven to 350 degrees and prepare loaf pan for baking.In large bowl, combine flours, sugar, baking powder, salt, and garlic powder.  Whisk to combine well. Add cheese and whisk to combine. Slowly add beer to dry ingredients and stir lightly until combined. Knead dough lightly until it just comes together. Place into prepared loaf pan and pour melted butter over top. Place in oven to bake for 55-60 minutes, or until toothpick inserted into center of loaf comes out clean. Let cool or serve warm.

Healthy Slow Cooker Lemony Garlic Chicken

I love easy but healthy crockpot meals. Usually little to no work and the meal is delicious, but oh so healthy. This dish was just that found on SparkRecipes.com. I served it with pasta, steamed veggies and a light spinach salad. A great meal for a busy or lazy day!

ENJOY!

Ingredients:
1 tsp oregano
1/4 tsp black pepper
2 lbs boneless, skinless chicken breasts (six halves)
1 tbsp olive oil
1/4 cup water-I omitted since I used chicken broth instead
3 tbsp lemon juice
2 tsp minced garlic
1 tsp chicken bouillon granules-I just used a bit of low sodium broth
1 tsp parsley

Directions:
Mix oregano and pepper and sprinkle evenly over chicken pieces.
In a large non-stick skillet, using medium heat, brown chicken evenly on both sides in olive oil.
Mix remaining ingredients and pour over chicken, bringing mixture to a gentle boil.
Pour skillet contents into slow cooker, cover, and cook on low for 6 hours (3 hours on high).

Nutritional Info

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 156.3

• Total Fat: 3.9 g
• Cholesterol: 69.2 mg
• Sodium: 142.6 mg
• Total Carbs: 1.0 g
• Dietary Fiber: 0.2 g
• Protein: 27.7 g

Pumpkin Bundt Cake

Once again my love of pumpkin continues. I needed a last-minute dessert for some unexpected guests and found this recipe. It was very easy to throw together and I decided to top it with a simple powdered sugar glaze which made it even better. The cake was moist and delicious and I liked that the recipe used some ww flour. Great fall cake!

ENJOY!

Ingredients:
4 eggs
2 cups sugar
1 1/4 cup vegetable oil
1 can (one pound) pumpkin puree
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
1/8 teaspoon ground cloves or allspice
1/4 teaspoon salt
2 teaspoons baking soda
2 teaspoons baking powder
1 1/2 cup whole wheat flour
1 1/2 cup all-purpose flour
1 1/2 cup walnut pieces

Directions:
Preheat oven to 350 degrees F.
Grease and flour a 10-inch Bundt pan or tube pan. In a large mixing bowl, mix the eggs with a large fork until well blended. Mix in the sugar. Add the oil in a steady stream, mixing all the while, until the mixture is thick and smooth. Mix in the pumpkin, vanilla, cinnamon, clove and salt. Add the baking soda and baking powder in pinches, breaking up any lumps with your fingers. Stir in thoroughly. Stir in the whole wheat and all-purpose flours just until blended. Stir in the walnuts.
Pour and scrape the batter into the pan and bake for 45 to 50 minutes, or until a tester inserted in the center comes out clean. Cool in the pan on a rack for 10 minutes. Invert, remove the pan, and cool on the rack for about 15 minutes more. Once cool top with glaze if using.

Lighter Chicken Corn Chili

Mmmm I love different chilis on a football Saturday. Nothing is better than a crock full of delicious smelling chicken or beef chilis. I found this recipe in my Parents Magazine. This was great and perfect with either cornbread or crusty rolls.

ENJOY!

Ingredients:
1  large onion, chopped
1  pound boneless, skinless chicken breasts
2  cups low-sodium chicken broth
1  green pepper, seeded and chopped
1  jalapeno chile, seeded and chopped
1-3/4  teaspoons ground cumin
1/2  teaspoon cayenne pepper
3/4  teaspoon salt-I omitted
1  can (14.5 ounces) diced tomatoes with jalapenos, drained
1-1/2  cups frozen corn, thawed
2  cans (15 ounces each) cannellini beans, drained and rinsed
2  tablespoons stone-ground cornmeal
Shredded Monterey Jack cheese

Directions:
In a 5- to 6-quart slow cooker, combine onion, chicken, low-sodium broth, green pepper, jalapeno, 1-1/2 teaspoons of the cumin, 1/4 teaspoon of the cayenne and 1/4 teaspoon of the salt. Cover and cook on HIGH for 4 hours or LOW for 6 hours.
Remove the chicken to a cutting board and allow to cool slightly. Shred the chicken and return it to the slow cooker with remaining 1/4 teaspoon each of the cumin and cayenne, and the tomatoes, corn and beans. Gently mash some of the beans against the side of the bowl to thicken the chili. Stir in the cornmeal and the remaining 1/2 teaspoon salt. Let sit a few minutes to soften the cornmeal. Serve sprinkled with a little of the Monterey Jack cheese.

Nutritional info: Mine would be a bit less sodium as I omitted the extra salt.
Servings Per Recipe 6 servings

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• Amount Per Serving
• Calories 287
• Total Fat (g) 3
• Saturated Fat (g) 1
• Cholesterol (mg) 45
• Sodium (mg) 736
• Carbohydrate (g) 38
• Fiber (g) 9
• Protein (g) 27

Pumpkin cupcakes with cream cheese frosting

I love baking for others. So when it was time to bake for H work again, I was instructed to make something non-chocolate. Someone at his work isnt a chocolate fan (THE HORROR..LOL) and had kindly asked if I could make something non-chocolate for a change. So I knew with the Halloween/fall season upon us, I wanted to make some pumpkin cupcakes. I topped them with cream cheese frosting. These are sooo good!

ENJOY!

Ingredients:
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon coarse salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 cup packed light-brown sugar
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can (15 ounces) pumpkin puree

Directions:
Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree. Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely. Top with cream cheese frosting. I dyed it orange for Halloween.

Halloween/fall Recipes

HAPPY HALLOWEEN! Here are a few of our favorite Halloween/fall dishes:
http://lovestoeat.wordpress.com/?s=halloween
http://lovestoeat.wordpress.com/?s=fall
http://lovestoeat.wordpress.com/?s=pumpkin

ENJOY and have a spooky Halloween!

Crescent Mummy Dogs

A great Halloween treat from Pillsbury! You can add cheese as well, but I left that out. You can also use mini dogs for a cute app as well.

HAPPY HALLOWEEN!

ENJOY!

Ingredients:
1 package (8 count) refrigerated crescent rolls (low fat is fine)
8 reduced-fat kosher hot dogs (or hot dogs with no nitrates)
mustard

Directions:

Preheat oven to 375 degrees F. Unwrap refrigerated crescent rolls. Divide crescent rolls into eight triangles. Pulling the dough taut, wrap it around a hot dog, making it look like the bandages on a mummy. Repeat with remaining hot dogs and crescent rolls. Place on a baking sheet, and bake in the preheated oven for 18 to 20 minutes or until the dough is golden brown and the hot dogs are cooked through.

Sneaky Slithering Stromboli

H loves stromboli and when I saw this recipe, I knew he would love it and it totally fits this time of year, Halloween!! I found this recipe from Target recipes cards. This was super fun to make and very tasty!

ENJOY!

Sorry for no photo from me, but  pls see Crazy Day Dinner for a great picture or the Target recipes spot! Hope to take one next time! Mine tasted great but didnt come out photo worthy AT ALL…LOL!

Ingredients:
 (13.8 oz.) pkg. refrigerated pizza crust
1/4 lb. sliced provolone cheese
20 slices pepperoni
1 (26 oz.) jar Ragu™ Old World Style pasta sauce
1/2 cup shredded mozzarella cheese-I omitted this…seemed like A LOT of cheese with the provolone
1/4 cup grated Parmesan cheese
Slithering stromboli garnishes

Directions:
Preheat oven to 400 degrees F. Roll dough out to a 14×10 inch rectangle. Spread with 1/4 of pasta sauce, leaving a 1-inch border. Layer with Provolone and pepperoni. Sprinkle with Mozzarella.
Starting at longest end, roll up jelly-roll style. Fold in ends and pinch to seal. On baking pan, arrange roll in an s-shape, seam-side down. Sprinkle Parmesan cheese on top.
Bake 20 minutes or until golden brown. Let stand 10 minutes and slice. Serve with extra pasta sauce, heated.
Notes:
Use sliced zucchini rounds and pitted ripe olives for eyes, chives for eyebrows and a long, thinly sliced carrot for tongue.

Lighter Layered Mexican Bake

MMmmmm Mexican is my favorite and this was fantastic. A great WW recipe and was easy to make. It makes a lot so I cut it down to just fit the two of us. SOOO GOOD!

ENJOY!

Ingredients:
1 spray(s) olive oil cooking spray 
 2 pound(s) uncooked boneless, skinless chicken breast-I used gr white turkey breast 
 30 oz canned black beans, rinsed and drained (I only use one can, which is 15oz) 
 3 cup(s) fat-free sour cream–I used light and only a half a cup and a bit on top after baking
 2 cup(s) shredded reduced-fat Mexican-style cheese, divided-I used mozz
 8 oz chopped green chilies, two 4-oz cans –I used green peppers
2 tsp ground cumin 
 1/2 tsp black pepper 
 12 medium corn tortilla(s), cut into 2-inch strips -I used WW light, low carb wraps
 1 cup(s) salsa, mild, medium or hot (I put one cup in the mixture to cook and serve with more on the side) 

Directions:
Preheat oven to 350ºF. Coat a lasagna pan with cooking spray.
Place chicken in medium saucepan and fill with enough cold water just to cover chicken. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer until chicken is cooked through, about 10 to 15 minutes; drain. When chicken is cool enough to handle, cut into 1-inch pieces. (I browned the turkey meat instead)
Transfer chicken to a large bowl and add beans, sour cream, 1 cup of shredded cheese, chilies, cumin, and pepper; mix well and set aside. (I added one cup of salsa)
Arrange half of tortillas in bottom of prepared lasagna pan, overlapping pieces to cover surface. Top tortillas with half of chicken mixture, layer with remaining tortillas and then top with remaining chicken mixture. Sprinkle with remaining cup of cheese.
Bake until filling is bubbly and cheese is melted, about 30 minutes. Let stand 5 minutes before slicing into pieces. Serve with salsa on the side