mojito lime chicken

I've been wanting to try the McCormick seasoning packets (every one) since the first time I tried one was at a friend's BBQ - and it was yummy. Adrie swears by the Mojito Lime seasoning packet and posted her yummy shredded beef the other day. So instead of making the marinade with the oil and vinegar I used her method with a little Dr. Pepper and like half the packet for 3 huge chicken breasts; cooked in the crock pot. We used the meat for loaded quesadillas and tonight I'm planning on burritos, maybe salads tomorrow. It was super yummy.
for some reason it my link button won't work so here's Adrienne's beef recipe if you wanna see:
http://tastethejoy.blogspot.com/2011/10/shredded-beef.html

French Bread

I'm dedicating this post to my Royal Crest girls. Had such a fun lunch today and the bread recipe was requested. It's way quick (as far as bread goes) and can be mixed in a mixer -- even the kitchenaid if you don't have a bigger one. Just finish kneading by hand when it starts to climb the arm of the attatchment. you can do it Stacey!!! ;)

3 c. warm water
2 T. Yeast
1/2 t. sugar
let sit for a few minutes 'til foamy, then add:
1/4 c. shortning
1/8 c. sugar
1 T. salt
7-8 c. flour (I use 3 (or so) c. whole wheat flour)
Knead 10 min. Let raise 10 min. covered.
Roll out in a rectangle ***and roll up (like cinnamon rolls) to get all the air bubbles out. Place on greased baking sheet. Brush with beaten egg white and slash the top with a sharp knife. Can sprinkle with sesame/poppy seeds.
Let loaves rise 20 min, bake at 350 for 35 min. - makes 2 large loaves (or 3 small)

***For cinnamon french bread just sprinkle a little cinnamon and sugar here. This also makes yummy french toast with day-old bread.

Chicken Tortilla Soup

This recipe was given to me by my friend Karen -- after she served us girls lunch one day. It's way flavorful and very filling. (And I love having the chicken recipe around for salads etc)

2 T. oil (or less)
1 small onion, diced
1 jalepeno, seeded and diced (I just used bottled ones I had)
5 cloves garlic, minced
6 c chicken broth
1 (14 oz) can diced tomatoes
1 can black beans, rinsed and drained
1 (4oz) can chopped green chilies
1 c cilantro, chopped (I don't like cilantro, so I used some fresh parsley)
"Lisa's Cafe Rio" Chicken Recipe (found below) (I only used like half of the chicken)
Sour Cream
Avocado
shredded cheese
Tortilla chips, crushed

Saute onion in oil. When translucent add chopped jalapeno and garlic. Cook for couple of min. then add chicken broth, tomatoes, black beans, green chilies, chicken and cilantro.
Serve with the remaining toppings.

Lisa's Cafe Rio Chicken

3 lbs boneless, skinless chicken
1 1/2 c. Italian dressing (I used fat-free)
1 T minced garlic
1 T chili powder
juice of 1 lime
1/4 c. cilantro

Chicken in crock pot, with Italian dressing and garlic. Cover and cook for 7-8 hours on low or 3-4 hours on high. Remove chicken, shred with forks and back in crock. Cover and cook additional 30 min. Add lime juice and cilantro. Serve in tacos, burritos, quesadillas or taco salad.

Minestrone

I didn't take a picture but I made this minestrone the other rainy day and the flavor was so right in my book. (and way easy to throw in the crock pot in the morning)

The only variation was that I didn't have sage so I left it out -- it was still yummy but I wonder if it would be deeper with sage in. I also think adding some grilled chicken would be good.

I used a cup more broth and 3 servings of pasta and it calculated to 3 points plus pts per 1 cup serving.

Green protein smoothie

after a hard work out in the morning this is my new favorite breakfast. made with:

1 c. skim milk

2 scoops vanilla protein shake powder (Noni Fit)

plenty of fresh strawberries (1 c. or more)

1/2 banana

1-2 c. spinach

few ice cubes

1 t. canola oil

it makes almost more than I can drink but is only 6 WW points plus

and it's not just tolerable, it's GOOD. and the best part about it is that I get to check off 3 fruit/veg boxes, one oil, a milk and a lean protein. At least my day is STARTED right.

black bean and corn salsa

There are a few different variations of this but this is how I like it -- or, LOVE it:

1-2 cans beans (black or black and pinto)
1 can sweet corn
chopped tomatoes
diced avacado
splash of fat free Italian dressing to taste

it's good with tortilla chips, pita chips, over taco salad, on pizza, over fish, navajo tacos etc etc etc.
Truman likes it in a bowl and my other kids would eat it all day.

hot bread and pear spinach salad

this is what I had for lunch: (well, not in this form...)

THIS form, but I didn't eat it ALL.
and this: spinach, fresh pears, slivered almonds and a tiny bit of some divine dressing.

(the day before I had the same salad with strawberries instead and it was delish too)
the picture must be foggy for romantic effect?

Salad Dressing:
1 c sugar
1 t dry mustard
1/4 c red onion, finely chopped
1/2 c red wine vinegar
1 t salt
blend in blender, adding 7/8 c vegetable oil slowly until thick. Then add:
1 t poppy seeds

(I didn't say it was a healthy dressing -- that's why you only need a bit and it does wonders for the greens.)

Shrimp Cocktail

is good. If served icy cold, and with a good cocktail sauce. I found a recipe on line, last minute. It served the purpose and didn't call for horseradish -- because I didn't have any. But I think I went crazy with the chili powder, 'cause it was a little spicier than I like. Anyone have a favorite recipe for a good sauce?

Chef Salad

I really forget about the simple chef salad. It's so good. So here's a reminder -- to myself and others. this one has:
red leaf lettuce
diced red peppers
chopped green onion (makes it!)
hard-boiled egg
2 slices canadian bacon
1 t. evoo
1 t. ff italian dressing
3 points plus WW pts!

Lemon garlic pasta with shrimp

The last few nights taking shots of my food was overridden by hungry people, places to be etc. But it was actually some delightful chicken, black bean and corn fajitas, and a nice salmon/wild rice dinner. Tonight's meal I was not so sure about. I've seen these type of recipes before and thought it sounded nice and light for a summer's evening, but never wanted to really eat them for the lack of sauce. But I will most definately be adding this to my regular meals. It was so easy AND delish! These were the ingredients we were supposed to eat:

whole wheat pasta

shrimp

garlic clove

EVOO - 1/2 T

asparagus

green beans

I sauteed the garlic for just a minute in the oil, added the juice from a lemon, some fresh basil and parsley, lemon pepper and salt. Tossed it all together and I didn't even MISS the parmesan! (or white sauce for that matter.) It really was sooooo good.

Spinach Salad

before your eyes: last night's dinner. Spinach salad with canadian bacon, turkey, chopped red peppers and light BYU ranch dressing with a whole wheat roll (er, bread) on the side. HUGE salad and delish with those sweet peppers. Ry had also added mushrooms and cheese to his. As we were preparing the big salads, Ry said, "what are the kids gonna eat". . . which brings us to the kid-friendly version: a turkey roll up -- with the same ingredients -- only hand-held for dipping in the ranch. They really ate it up well!

Wild Rice

I have turned over a new leaf! (again.) I've gone a whole day and a half on this cleanse period for the new Noni Fit line and I'm feeling great. I have no desire for sugary things that will only give me headaches and extra pounds. (of course, I can say that now that I've had more than my fill over 2 week vacation/Valentine's day.) But for this week, I am doing something I've never done before -- eating a menu that's been lined out for me, exactly. I never thought I would like to do that because of the no freedom thing -- but it's kind of nice not to have to think about what's for dinner. or breakfast, , , or lunch. Anyway last night I discovered something divine. Wild Rice. This is the only kind of rice that is less points (according to WW) and the rice they recommend for the menu since it is a complex carb. It was sooooo tasty even just plain. loved it. a less pretty picture of Ryan: mid-devour, but I think I will report on the main meals we eat this week, just for kicks.

Spudnuts

So I'm obviously not posting regularly, and I'm constantly trying not to post things I make that are in the sweet category, but here is yet another relapse. I've actually never deep-fat fried anything before -- I wouldn't be able to waste the oil and I can't (in good conscience) fry things. Put a box of Krispe Kremes or some french fries in front of me and I seem not to mind so much about all the greasiness.

Anyway, I actually have rarely had a homemade donut, and that's because the few that I've tried have just not measured up. These however, were very, very good. A nice chew to them but still light and fluffy.

1 lb russet potatoes, peeled and quartered
1 1/2 T instant yeast
1 1/2 c. warm milk
1/2 c vegetable oil
1/2 c sugar
2 eggs
1 t salt
7 1/2 c flour
Oil for deep-fat frying (I just used like 3/4 inch oil in my electric skillet and flipped them -- you can see the line)

Glaze:
4 c confectioners' sugar
1/3 c water
1 t vanilla extract

Boil potatoes until tender. Drain, but reserve 1/2 c cooking liquid. Cool to lukewarm. Dissolve yeast in cooking liquid, add mashed potatoes, milk, oil, sugar, eggs and salt. Add enough flour to form a soft dough. Place in greased bowl, turning once to grease top. Cover and let rise 'til doubled (about 1 hr.). Punch down and let rise again (about 20 min). Roll out on floured surface to 1/2 inch thickness. Cut into donuts (3"?). Heat electric skillet to 375 or deep fryer -- fry a few at a time til golden brown. dip warm donuts in glaze. Makes 4 dozen.