Chicken Taco Chili

This chili was so darn tasty and can I add that 1 serving is only 200 calories for all you calorie counters! With calories like that you won't feel bad when you go back for seconds because I guarantee you will go back for round two. The recipe is so simple but the only kicker is you start to smell the goodness way before it is done. It's torture I tell you!

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• 1 can Black beans, drained and rinsed
• 1 can Kidney Beans, drained
• 1 can Corn, drained
• 1 16 oz. can Tomato Sauce
• 1 28 oz can Diced Tomatoes
• 1 packet Taco Seasoning
• 1 T. Chili Powder
• 3 thawed boneless chicken breasts
• 1/4 c. Water

Combine everything in a crockpot, stir and cook on low for 10 hours or high for 6 hours (check on it about an hour before time is up. Mine cooked a little faster.) Shred chicken and stir together. It is good plain or with a little shredded cheese and/or sour cream on top.

Maple Dijon Glazed Chicken- Freezer Meal

Another freezer meal for you! As usual, this recipe was delish! There is something about how simple this was to make that made it taste even better. I'm in love with crockpot/freezer meals!!

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• 1 1/2 lbs Chicken Breasts
• 1 c. Dijon Mustard
• 1/2 c. Maple Syrup
• 2 T. Red Wine Vinegar
• Salt and Pepper to taste

Place all ingredients in a resealable Ziploc bag. Mix together and zip bag closed. When ready to eat, remove from freezer and thaw for at least 24 hours. Cook on low for 8 hours or on high for 4 hours in a crockpot.

I served mine with steamed broccoli and couscous.

Cheesy Broccoli Quinoa Casserole

I recently started working in the Young Women organization for my church and I have had the privilege to meet some amazing women. Two of the women I work with are extreme health nuts; they introduced me to quinoa. I had heard of it and had seen it but was never interested in trying it. Long story short, I tried it and I love it! Here is a tasty {of course it is tasty or I wouldn't be posting it}quinoa casserole!

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• 1 1/2 c. Quinoa
• 1 head Broccoli, cut into small florets
• 3 T. Unsalted Butter
• 3 T. Flour
• 2 Shallots, diced
• 2 c. Milk (I always go low fat)
• 1/4 t. Garlic Powder
• 1/4 t. Dry Mustard
• 1/4 t. Cayenne Pepper
• Salt and Pepper to taste
• 8 oz sharp Cheddar Cheese, shredded
• 2 c. shredded cooked Chicken

Cook the quinoa according to the package directions. Meanwhile, place the broccoli in a saucepan and add a couple inches of water. Cover and bring to a boil over high heat.  Let boil just 1-2 minutes more until the broccoli is crisp-tender. Drain immediately and rinse with cold water to stop cooking. Set aside.

Preheat oven to 400 degrees. To make the cheese sauce, melt the butter in a medium saucepan over medium heat.  Whisk in the flour, shallots, garlic powder, dry mustard and cayenne. Continue whisking the mixture until it is light golden in color, about 1-2 minutes.  Slowly whisk in the milk. Allow the sauce to simmer, stirring frequently, until the mixture bubbles and thickens, about 5 minutes.  Remove from the heat and whisk in the cheddar cheese until melted and smooth. Season with salt and pepper to taste. In a large bowl, combine the cooked quinoa, broccoli florets, shredded cooked chicken and the cheese sauce. Fold together gently until evenly combined.
Transfer the mixture to a lightly greased casserole dish.  Bake until the top is lightly browned, about 20-25 minutes.  Serve warm.

Creamy Zucchini Linguini

This is my new favorite pasta dish. I literally ate until my belly was going to burst which was not good for the weight loss competition I'm in right now. I love Alfredo and I love zucchini; throw them together and you get heaven. The zucchini gives it almost a buttery taste and we all know butter make everything better. :) My little one was also shoveling it in as fast as her little fingers could pick it up (fingers are much more efficient for pasta). Give this one a try; you will like it. I promise.

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• 1 lb. Linguini
• 2 T. Extra Virgin Olive Oil
• 3 cloves Garlic, minced
• 2 lbs Zucchini, quartered and then wedged
• 1/2 t. Salt
• 1/8 t. Pepper
• 1 c. shredded Sharp Cheese
• 1 c. Bottled Alfredo Sauce

Cook pasta according to package directions. Drain; keep warm. In a large skillet, heat oil over medium-high heat.  Add garlic; cook, stirring, about 30 seconds or until lightly browned.

Increased heat to high. Stir in zucchini, salt and pepper. Cook stirring often, about 3 minutes or until tender.  Add cheese and Alfredo sauce; heat through. Transfer to a large bowl; toss with pasta.

Root Beer Float Cookies

• 1 c. Butter, softened
• 2 c. packed Brown Sugar
• 2 Eggs
• 1 c. Buttermilk
• 1 t. Root Beer Extract
• 4 c. Flour
• 1 t. Baking Soda
• 1 t. Salt

Preheat oven to 375 degrees. In a mixing bowl, cream butter and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and root beer extract.

Combine dry ingredients in a large bowl; gradually add them to creamed mixture.

Drop by tablespoonfuls onto ungreased baking sheets. Bake for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

Frosting

4 c. Powdered Sugar

3/4 c. Butter, softened

3 T. Milk

1 t. Root Beer Extract

In a mixing bowl, combine all frosting ingredients. Beat until smooth. Frost cooled cookies.

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Calling all Root Beer lovers; these are for you.

I made these for a pot luck and they were so good my husband only wanted me to take a few to share. These cookies are SO yummy and truly taste like a root beer float. It was a bit confusing having cookies that taste like pop at first but they are so yummy I just didn't worry about it. Another one please...

Chicken and Black Bean Quesadillas with Fiesta Rice

This dinner was so yummy and so quick! I had a main course and a side dish whipped up in just a matter of minutes. My kind of busy night dinner!
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• 2 cans chunk Chicken Breast
• 1 can Cheddar Cheese soup
• 1 c. canned Black Beans, rinsed and drained
• 1/2 c. Chunky Salsa
• Tortillas

Stir the soup, beans and chicken in a 1 1/2 qt saucepan.  Cook over medium heat until hot.

Put the tortillas on 2 baking sheets. Top half of each tortilla with about 1/3 c.  of the soup mixture, spreading to within 1/2 inch of the edge.  Moisten the edge of each tortilla with water. Fold over and press the edges together to seal.  Bake at 425 degrees for 5 minutes or until the filling is hot. Serve with fiesta rice.

Fiesta Rice

• 1 can Chicken Stock
• 1/2 c. Water
• 1/2 c. Chunky Salsa
• 2 c. uncooked instant Brown Rice 

 Heat chicken stock, water, and salsa in a 1 1/2 qt sauce pan to a boil.  Stir in instant rice.  Cover and remove from the heat.  Let stand for 5 minutes and then fluff with a fork.