Chicken Corn Chowder

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My new favorite healthy soup recipe!  This stuff hit the spot big time this past week as we had our first snow here in the valley.  And at only 7 WW points plus per cup, it kept me full for a few days after, too, with the leftovers.  Love this stuff!!  John even loved it, too, and said it didn't taste "healthy" at all:).

{What you need}

1 TB butter

1 small chopped onion

1 cup chopped carrots

1 can diced green chilies

2 TB flour

3 cups milk

2 cups cooked chicken, cubed

1 can corn

1 can creamed corn

1/2 tsp dried thyme

1/4 tsp red pepper flakes

1/2 tsp salt

Melt butter in a large pot over medium heat.  Add onions and carrots.  Cook until carrots are tender-crisp, about 10 minutes.  Add flour, cook while continually stirring for one minute.  Slowly add milk and stir until slightly thickened.  Incorporate the remaining ingredients, and stir until heated through.  Top with sour cream or mozzarella cheese (will add to the points value, though).

inspired by this recipe

Chimichangas

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These were amazing!  And actually very, very easy to throw together.  We had some leftover pot roast that made for delectable bites, but the recipe calls for ground beef.  Either one would be delish.  We loved it with the shredded beef.  You could also use shredded chicken or pork.

{What you need}

1 pound ground beef (or meat of choice)

1 small onion, chopped

1/4 teaspoon garlic powder

1/2 packet taco seasoning

1 teaspoon dried oregano

1/4 cup sour cream

1 can chopped green chilies

2 tablespoons white vinegar

1 cup shredded cheddar cheese

2 tablespoons melted butter

6 flour tortillas

Brown the beef, onion, garlic, taco seasoning and oregano in a large skillet over medium heat.  Drain off excess fat, and stir in the sour cream, chilies, and vinegar.  Remove from heat and incorporate the cheese.  Take each tortilla and brush a little melted butter on one side.  With the buttered side down, fill each tortilla with about 1/3 cup beef mixture.  Fold each side into the center, then the top and bottom inward.  Place each chimichanga on a cooking-sprayed baking sheet with the seem down.  Bake at 450 degrees for about 15 minutes, or until the tortillas are crisp.  Serves up great with this Spanish rice recipe!

inspired by this recipe

Baked Pumpkin Donut Holes

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Holy moly, it just doesn't get better than this.  I made these for John's birthday celebration and served them with Mexican Hot Chocolate.  We were all melting, it was just so yummy.  The pumpkin is really subtle.  Plus, these are baked, so they are way healthier than the regular donut!!

{What you need}

1 3/4 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon allspice

1/3 cup canola oil

1/2 cup light brown sugar

1 egg

1 teaspoon vanilla extract

3/4 cup canned pumpkin

1/2 cup milk

{for the coating}

4 tablespoons unsalted butter, melted

2/3 cup granulated sugar

2 tablespoons cinnamon

Spray a 24-cup mini muffin tin with baking spray and set aside.  In a medium bowl, whisk together all dry ingredients except the brown sugar.  In a separate bowl, whisk together brown sugar and all the wet ingredients, and then slowly incorporate into the bowl of dry ingredients.  Mix until just combined.  Divide the batter evenly into the muffin cups (I used a cookie dough scooper and was able to stretch it to about 30 muffins).  Bake at 350 for 9-11 minutes.  After they are baked, dip each one in melted butter, then cinnamon/sugar mixture until entirely coated.  Best served warm!!

inspired by this recipe at Two Peas and Their Pod

Mexican Hot Chocolate

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Oh my word, this was amazing!  John requested it for his birthday meal so I searched online for a unique hot chocolate recipe, and this one is just perfect.  Plus, what is fall without some hot chocolate?  (We had friends over and I made this x 9)

{What you need}

3 Tbsp instant hot chocolate mix

1 Tbsp chocolate syrup

1/2 teaspoon ground cinnamon

1 pinch chili powder

1/4 cup milk

3/4 cup water

Add all ingredients to a pot, whisk until blended, and heat to a simmer, or until it gets as hot as you like.

original recipe here

Basil Bacon Avocado Pasta

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John and I absolutely loved this, and have made it countless times within the past few months.  It's great for a side to something like steak, or as a main dish with a warm crusty bread or something.  In fact, I might just make this for dinner tonight!!  

{What you need}  

12-16  ounces dried bow tie and/or wagon wheel pasta

3-4  medium avocados, halved, seeded, peeled, and coarsely chopped

10-12  slices bacon, crisp cooked, drained, and crumbled

4 tablespoons dried basil

4  tablespoons (two lemons) lemon juice 

2  tablespoon olive oil

3 teaspoons garlic powder

1/2  teaspoon ground black pepper

1/4  teaspoon salt

1  cup finely shredded Parmesan cheese

Cook pasta according to package directions. Drain. Meanwhile, in a large bowl combine the

avocados, bacon, basil, lemon juice, olive oil, garlic, pepper, and salt. Add the hot pasta and

toss to combine. Transfer to a serving bowl. Sprinkle with cheese. Makes 8 servings.

Original recipe here.

Baked Potato Soup

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• 
  
• 
  
• Drooling!!!  This is my favorite baked potato soup recipe, EVER!  Made it for a shower last week and it was a raving hit.  And it's even better the next day!!

• {What you need}
• 
  
• 9 baking potatoes
• 2/3 cup butter
• 2/3 cup all-purpose flour
• 6 cups whole milk
• 1/2 tablespoon salt
• 1 teaspoon ground black pepper
• 1/2 cup bacon bits
• 4 green onions, chopped
• 10 ounces shredded Cheddar cheese
• 1 (8 ounce) container sour cream
• 
  
• Prick potatoes with a fork, cover in tin foil and bake at 400 degrees for about 1 hour, or a little longer.  Scoop out the flesh and reserve in a bowl.  While potatoes are baking, in a large saucepan over medium heat, melt butter. Stir in flour and cook about a minute. Whisk in milk, a little at a time, stirring constantly until thickened. Stir in potato flesh, salt, pepper, and most of the cheese.  Cook until thoroughly heated.  Stir in sour cream and heat through. Serve topped with bacon, onions and remaining cheese.

Original recipe here.

Honey Wheat Bread

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I've been trying to bake all of our bread lately, to save money and all, but it's making my butt huge because it is just so tasty!!  This is the first recipe I've tried and we both just love it.  Don't start this recipe too late in the day, though, as it is a process of several rising stages.  But It is soooooooo worth it!!

• 3 cups warm water )
• 2 (.25 ounce) packages active dry yeast
• 1/3 cup honey
• 5 cups flour
• 3 tablespoons butter, melted
• 1/3 cup honey
• 1 tablespoon salt
• 3 1/2 cups whole wheat flour
• 2 tablespoons butter, melted
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• In a large bowl (I used a KitchenAid), mix warm water and yeast, then 5 cups white flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.  Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. If using a KitchenAid, gradually add in 1/2-1 cup wheat flour until it just pulls away from the edge of the bowl, but is still sticky to the touch.  Pour a little olive oil on your hands and grease up the outside of the dough and edge of the bowl so that it doesn't stick to the bowl when it is rising.  If you're not using a KitchenAid, just flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch, then place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled (I put it in the preheated oven and then immediately turned the oven off and let it rise as the oven was cooling off.  It speeds up the process a little to about 3 hours).  Punch down, and divide into 2 or 3 loaves (I did 2 so the slices would be bigger). Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch (just put it back in the cooled oven, it took about 1.5 hours).  Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not over-bake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely.  To freeze extra loaves, cut loaf into desired slices and wrap the loaf in tinfoil.  Put it in a freezer storage bag and freeze.

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