Buffalo Chicken Chilli

This Recipe is from my friend Karen M.

Buffalo Chicken Chili:

1 1/2 lb. raw boneless skinless chicken breasts, halved

1/4 tsp. each salt and black pepper

2 cups low-sodium fat-free chicken broth

Two 15.5-oz. cans cannellini (white kidney) beans, drained and rinsed

3 cups chopped celery

2 cups peeled and chopped carrots

2 cups chopped onion

1 tsp. chopped garlic

1 tsp. chili powder

1 tsp. ground cumin

1/3 cup plus 2 1/2 tsp. Frank's RedHot Original Cayenne Pepper sauce

1/2 cup plus 2 tbsp. crumbled blue cheese or Feta

Optional seasonings: additional salt and black pepper

Directions:

Season chicken with salt and pepper, and place in a crock pot. Add all remaining ingredients except hot sauce and blue cheese. Gently stir.

Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until chicken is fully cooked.

Remove chicken and place in a large bowl. Shred with two forks -- one to hold the chicken in place and the other to scrape across and shred it. Add 1/3 cup hot sauce to chicken, and toss to coat. Stir saucy chicken into the chili in the crock pot.

Top each serving with 1/4 tsp. hot sauce and 1 tbsp. blue cheese crumbles. Enjoy!

Spaghetti Squash Bake

• Spaghetti Squash Bake

  
  

  1 spaghetti squash (medium size)

  1 tablespoons oil (butter/ghee/lard etc)

  1 onion, diced

  2 stalks celery, sliced

  3 cloves garlic, minced

  1 pound ground beef or bison

  1 14oz can diced tomatoes

  1 green or red pepper, diced

  4-5 button mushrooms, sliced

  1 teaspoon sea salt

  1/4 teaspoon pepper

  1 teaspoon oregano

  1 teaspoon basil

  1/4 teaspoon marjoram

  1/4 teaspoon thyme

  1/2 teaspoon ground cumin

  2-3 tablespoons parmesan cheese

  Grated cheese for topping

  I added a jar of spaghetti sauce to this and used my hand blender to blend up the sauce and ingredients well. I also added cheddar Cheese to the top. It was yummy and the kids didn't notice there was no real noodles. :) Yay!

  
  

  1. Heat oven to 350F.

  2. Slice spaghetti squash in half lengthwise and remove the seeds. Place both halves cut side down in a baking dish in a half inch of water. Bake squash for 40-50 minutes, until the skin can be easily pierced with a knife.

  3. Remove from oven and allow squash to cool a bit, then use a fork to remove the flesh. Place in a colander to drain.

  4. Heat oil in a large pan and saute the onion until golden.

  5. Add the celery and garlic and cook for a couple more minutes.

  6. Add the beef and lightly brown, stirring frequently.

  7. Add the tomatoes, pepper, mushrooms, salt, pepper, and all of the herbs/spices. Simmer for 10-15 minutes until the liquid reduces.

  8. Stir in the parmesan. Taste, and adjust seasonings if required.

  9. Turn off the heat and mix about 2 cups of the spaghetti squash into the pan.

  10. Pour the meat/spaghetti squash mixture into an oven-proof lasagne or casserole dish.

  11. Spread about another cup of the remaining spaghetti squash over the top of the meat and sprinkle with grated cheese.

  13. Bake in the oven at 350F for 15 minutes or until the cheese starts to bubble.

  14. Remove from the oven and let it sit for a few minutes. Serve sprinkled with some extra parmesan cheese (optional)

  
  

  
  

  
  

  Actual site for the recipe http://easynaturalfood.com/2012/01/19/spaghetti-squash-bake/

Flour-less Cream Cheese Pancakes/Crepes

Flour-less Cream Cheese Pancakes/Crepes

or four 6-inch pancakes/crepes

Recipe ingredients:

2 oz cream cheese

2 eggs

1 packet stevia (or any) sweetener

1/2 teaspoon cinnamon

I added some Sugar Free Almond syrup to this recipes. Family loved it!

Put all ingredients in a blender or magic bullet.  Blend until smooth.  Let rest for 2 minutes so the bubbles can settle.  Pour 1/4 of the batter into a hot pan greased with butter or pam spray.  Cook for 2 minutes until golden, flip and cook 1 minute on the other side.  Repeat with the rest of the batter.  Serve with sugar free syrup (or any syrup of your choice) and fresh berries.  A surprisingly satisfying substitute for the real thing.  Tastes like skinny fried cheesecakes!  Even if you aren't watching your carbs these are a delicious departure from the traditional doughy stack of pancakes.  And you won't have the sleepy feeling that usually comes afterwards!

Approximate nutrition info per batch: 344 calories, 29g fat, 2.5g net carbs, 17g protein

http://www.ibreatheimhungry.com/2012/01/cream-cheese-pancakes.html

Broccoli, Ham, Sausage and Cheese Frittata

Recipe from my friend Nicole and adapted by me. :) Thanks Nicole it was awesome!

Asparagus, Canadian Bacon, and Cheese Frittata

Ingredients

• 5 large eggs (i used 7 eggs)
• 4 tablespoons freshly grated Parmesan ( I toped it with some sharp cheddar cheese at the end)
• 2 tablespoons milk
• 1/4 teaspoon freshly grated lemon zest
• 1 teaspoon kosher salt
• Freshly ground black pepper
• 1 tablespoon extra-virgin olive oil
• 4 ounces medium asparagus stalks (about 8), woody stems trimmed, cut into 1/2-inch pieces (I used broccoli instead)
• 4 medium slices Canadian bacon (about 2 ounces), coarsely chopped (I used ham and turkey sausage instead)

Directions

Position an oven rack in the upper part of the oven and preheat the broiler. Whisk the eggs, 3 tablespoons of the cheese, the milk, lemon zest, salt, and pepper to taste together in a bowl.

Heat the olive oil in an 8-inch nonstick skillet over medium heat. Add the asparagus and Canadian bacon, and cook until the asparagus is crisp-tender, about 4 minutes. Reduce heat to low, pour the egg mixture into the skillet, stirring gently to distribute the fillings evenly. Cover, and cook until the bottom sets, but does not get too brown, about 9 minutes. Remove the cover, scatter the remaining 1 tablespoon of cheese over the surface. Run the frittata under the broiler until the top sets and browns slightly, about 1 minute. Set aside for about 5 minutes before unmolding. Slip the frittata out of the pan onto a cutting board, cut into wedges. Serve warm or room temperature.

I saw this on the food network a few weeks ago and I actually made it, and it was actually edible...... and it was really good!

Erinn's Chilli

Chili is on the menu:

1 onion chopped

1/2 large red bell pepper

1/2 large green bell pepper

2 garlic cloves

Sautée all together in olive oil or grape seed oil
( I used garlic grape seed oil)

Add:

2 lbs ground turkey

2lbs ground lean beef

Cook until no longer pink.

Add: 

1 large can crushed tomatoes

1large can tomato sauce

1 can rotel (tomatoes w/ germ chilies)

Season with:

Salt & PepperAbout 1-2 Tbsps CuminAbout

1-2 Tbsps Chili powderAbout

1-2 tsps Tony's chachery's

1/4 cup truvia to sweeten or brown sugar with Splenda

Cook down go about 20-30 mins. 

Serve with cheese & jalapeños on top if you would like.
*sorry not exact on the seasoning.
I don't measure much & just do it to taste.

Green Chili and Egg Casserole

Green Chili and Egg Casserole

mix:

10 eggs

1 lb shredded jack cheese

1 tsp baking powder

2 cups small curd cottage cheese

1 – 7 oz can mild green chilles

2 Tbsp butter – melted

salt & pepper

cubed ham, if desired

bake @ 350 degrees for 35 minutes.

For 12 servings: Per Serving: 215 Calories 5 carbs 12 fat 20 protein 3 sugar.

You could adjust this by using low fat cheese or fat free.

Baked Pesto Chicken

Baked Pesto Chicken

Makes 4 servings

Ingredients:

3 thick boneless, skinless chicken breasts

salt and fresh ground black pepper for seasoning chicken

1/2 cup Traditional basil pesto 

Top with Provolone or laughing cow cheese wedges

Instructions:

Preheat oven to 375F cut each chicken breast lengthwise into 2 or 3 pieces. 

Spray a 9" x 12" (or 8.5" X 12.5") baking dish with non-stick spray, 
then spread 1/4 cup basil pesto over the bottom of the dish. 
Lay chicken strips over the pesto, 
then spread 1/4 cup more basil pesto over the chicken.

Cover the baking dish with aluminum foil and bake 
the chicken for 25-30 minutes, just until chicken is 
barely firm and cooked through. 

When chicken is barely cooked through, remove foil and add cheese. 
Put dish back into the oven without foil and cook 5 minutes more, 
just until cheese is melted.  After I melted the cheese for 
5 minutes I switched my oven to broil and broiled for 5 minutes more, 
just long enough to get the cheese lightly browned.