Snappy Chicken Stir Fry

Ohhhh, so yummy!! I love recipes that I can throw together in no time and still taste like you have slaved forever on... It was one of those meals where I had to honestly stop myself from continuing to eat. I even had to send the leftovers with my mother in law and my husband so that I wouldn't finish them off the next day! It was so fabulous and the whole family agreed!

Snappy Chicken Stir Fry
(recipe found in Taste of Home Healthy)

3 tablespoon cornstarch
1 1/2 cups reduced sodium chicken broth
3 tablespoon reduced sodium soy sauce
3/4 teaspoon garlic powder
3/4 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
1 package (16 ounces) frozen sugar snap stir fry vegetable blend
1 tablespoon sesame or canola oil
2 cups cubed cooked chicken breast
2 cups hot cooked brown rice
1/4 cup sliced almonds, toasted

In a small bowl, combine the cornstarch, broth, soy sauce, garlic powder, ginger and pepper flakes; set aside. In a large skillet or wok, stir fry vegetable blend in oil for 5-7 minutes or until vegetables are tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice; sprinkle with almonds.

Serves: 4
Points: 7 points for 1 cup chicken, 1/2 cup rice, 1 tablespoon almonds

Crock Pot Santa Fe Chicken

My mom's favorite meals would include anything with chicken, so I decided that I had to have her over for supper when we tried this meal. She was not disappointed! :) This was super yummy over rice, but I think that next time I will try it in a wrap and I think it might be even more fabulous! :) Very filling and delicious...

Crock Pot Santa Fe Chicken
(recipe found at www.skinnytaste.com)

24 ounces (1 1/2 pounds) chicken breast
14.4 ounces can diced tomatoes with mild green chilies
15 ounces can black beans
8 ounces frozen corn
1/4 cup chopped fresh cilantro
14.4 ounces can fat free chicken broth
3 scallions, chopped
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon cayenne pepper
salt to taste

Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning. Serve over rice or in a tortilla.

Serves: 8
Points: 3 per 1 cup

California Chili

Once again, who has 1/2 pound anything at their house?? Double it up baby!! We had leftovers yet again, which is always a good thing at my house with daycare and taking food over to my grandparents as often as possible... This was super thick and savory and a snap to throw together. I love a soup like that!

California Chili
(recipe found on www.recipegirl.com)

1 tablespoon butter
1/2 pound ground lean turkey
1 medium onion, diced
1 medium green bell pepper, diced
2 large tomatoes, diced
1 (15 ounces) can pinto beans, rinsed and drained
1 (15 ounces) can kidney beans, rinsed and drained
1 (8 ounces) can tomato sauce
1/2 tablespoon ground ginger
1 teaspoon chili powder
1 teaspoon garlic powder
1/2 cup barbecue sauce
salt and pepper to taste

Melt butter in large saucepan over medium heat. Add turkey and cook until browned, stirring frequently, about 5 minutes. Add onion and bell pepper and cook until softened, stirring occasionally, about 5 minutes. Add tomatoes and cook 5 minutes. Stir in all remaining ingredients and simmer until thickened, at least an hour.

Beef Enchiladas

First off, I doubled this recipe immediately... Who has 1/2 pound of meat laying around? Not this house! So, I doubled the recipe and then used flour tortillas instead of corn tortillas. Not a big fan of the corn tortillas. So, I am sure that this changed the points value, but it also made them delicious! :) We were good to go with 1 enchilada instead of the 2, so it all evened out in the end... Our family were big fans of this recipe and I will definitely be making them again. I like that I have lots of leftovers or another pan to throw in the freezer!

Beef Enchiladas
(recipe found on pinterest via yumm.com)

1/2 pound lean ground beef
1/2 cup red peppers, chopped
1/2 cup green peppers, chopped
1 1/2 cups salsa
1 cup shredded cheddar cheese, divided
2 tablespoon italian dressing
8 corn tortillas

Preheat oven to 400. Brown meat and peppers in large pan. Stir in 1 cup salsa and simmer 5 minutes, stirring occasionally. Remove from heat and stir in 1/2 cup cheese. Spread 1/4 cup remaining salsa on bottom of 9x13 pan. Brush dressing over both sides of tortillas and then spoon 1/3 cup meat mixture onto tortilla and roll up. Place into pan seam side down. Top with remaining salsa and cover. Bake 20 minutes covered and then remove covering, add remaining cheese and bake for 2-3 minutes more or until cheese is melted.

Serves: 4
Points: 8 points + for 2 enchiladas

Crockpot Cheeseburger Soup

I had pinned a recipe for cheeseburger soup on pinterest and of course when I went to make it, couldn't find it anywhere! :( So, I did a quick google search and came up with this beauty! The kids and I enjoyed it - very thick and hearty even though you are using chicken broth. Easy to throw together and tasty at the same time...

Crockpot Cheeseburger Soup
(recipe found at www.crockpot365.blogspot.com)

4 cups chicken broth
1/2 onion, diced finely
1 pound lean ground beef, browned and drained
1 red pepper, chopped
4 red potatoes, cubed
2 small garlic cloves, minced
1 cup milk
24 ounces velveeta, cubed

Brown meat on stove top with onion. In crockpot add chicken broth, garlic, red pepper, potatoes, browned beef and onion. Stir to combine. Cover and cook on low 6 hours or until potatoes are tender. Stir in milk and velveeta 20-30 minutes before serving.

Roasted Broccoli

After I found this recipe I have made it a few different times. Of course none of them included taking a picture, but as much as I have been making it, I am sure that I will get one on here sooner or later! :) Definitely a fun take on roasted broccoli...

Roasted Broccoli
(recipe found in Parents)

1 pound broccoli, cut up
2 tablespoons olive oil
3 cloves garlic, inced
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup whole wheat panko bread crumbs
1/4 cup cheese

Preheat oven to 425. Mix broccoli, olive oil, garlic, salt, pepper and bread crumbs. Spread mixture in a shallow baking pan. Roast for 13-15 minutes or until broccoli is tender, stirring once. Transfer to a serving plate and sprinkle on cheese.

Pumpkin Muffins

You know me and pumpkin - especially this time of year! I always have a can on hand and am ready to use it as the need arises! I found this recipes while paging through my family fun magazine and had to try it. The kids really enjoy muffins for breakfast and I enjoy coming up with a healthier alternative to some of the boxed cereals that I usually have on hand! :)

Pumpkin Muffins
(recipe found in Family Fun)

1 1/2 cups canned pumpkin
1/3 cup oil
2 large eggs
1 teaspoon vanilla
1/2 cup packed brown sugar
1 1/2 cups flour
2 1/2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Heat the oven to 350 and grease the bottom only of 12 muffin cups. I a large bowl, combine the pumpkin, oil, eggs, vanilla and brown sugar. In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda and salt. Add flour mixture to pumpkin mixture and stir until just combined. Pour batter into muffin cups and bake until muffins are slightly puffed and golden brown, about 25 minutes. Cool in pan on wire rack.