Crockpot Mango Chicken

Mango Crockpot Chicken
Spray your crockpot (any kind of cooking spray)
Fill with whole chicken (boneless) breasts
Cover with ½ container of Costco’s Mango Salsa (any salsa works, but this particular kind is the best!)
Cook on LOW all day long – do not stir

Time to eat
Shred the chicken with two forks (do not drain off any juices), salt lightly, and your chicken is ready to go! Use on taco's, salads,etc.

Cream of Broccoli Cheese Soup

2 cups milk
3 tablespoons butter
2 tablespoons finely chopped onion
3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon white pepper
1/2 teaspoon thyme
1/2 teaspoon garlic powder
2 cubes chicken bouillon
1 1/2 cup boiling water
2 cups shredded cheddar cheese
1 cup cooked finely chopped broccoli (I added extra)

Cook onions in butter until tender. Blend in flour and seasonings and cook 3-4 minutes, stirring constantly.

Add boiling water and bouillon cubes and cook slowly until thick, stir in milk until smooth. Add the cheese and broccoli and heat through. Garnish with fresh chopped parsley.

This recipe only made about two bowls full. You would probably want to double or triple the recipe. I also didn't have Thyme, and it still tasted great!

EZ wheat rolls

EZ Dough Wheat Version

1 1/4 cup warm water
1 Tblsp active dry yeast (I half the yeast since I live in high altitude)
1/4 cup honey or 1/3 cup sugar
2 3/4 cups whole wheat flour (or whatever combination white/wheat you like)+ 1/4 cup vital wheat gluten
1 tsp salt
2 Tblsp nonfat dry milk
1 Tblsp butter/margarine/oil
Mix ingredients in order listed in mixing bowl of mixer with dough hook attachment (like kitchen-aid) for 12-15 minutes. Let rise until double, 1- 1 1/2 hours. Punch down, and shape into loaf or rolls. Let rise again until double and bake 375 degrees for 20-30 minutes until golden brown and sounds hollow when lightly tapped. If you are making this recipe in a bread machine, follow your bread machine’s directions for wheat or whole grain selection and add the ingredients in the order listed for their recommendations.

Crockpot Shepherds Pie

Shepherd’s Pie
1 lb. ground beef, browned and drained
1 can Condensed Tomato soup
1 can Corn, Drained
1 can Green Beans, Drained
2 C. Instant Mashed Potatoes, prepared (use either left over mashed potatoes or you can use potato pearls or flakes from your food storage)
2 C. Shredded Cheddar Cheese
1/2 t. Dried Basil In a separate bowl, combine beef, tomato soup, corn, beans, and basil. Pour mixture in the bottom of a greased 3 1/2 to 5-quart slow cooker. Spread mashed potatoes on top. cover and cook on low heat 5-6 hours. The last hour of cooking ,sprinkle cheese on top of potatoes.
Makes 4-6 servings.

Black Bean Soup

Black Bean Soup

1 T olive oil
4 large cloves garlic, minced
3/4 C diced carrots (about 2 med carrots)
3/4 C diced celery (about 2 ribs)
1 C diced onion (about 1 sm-med onion)
2 cans black beans, rinsed and drained
1 3.5oz can green chilies
2 cans low-sodium beef broth
1 t kosher salt
1 dash black pepper
1/2 t chili powder
1/4 t cumin
1/2 t dry oregano leaves (if you use ground oregano, use 1/4 t)
1 bay leaf

Toppings: sour cream, tortilla chips, grated cheese

Add olive oil to a large stock pot on med-high heat. Saute carrots, celery, onion, and garlic about 4-5 minutes.


Add in the black beans, chilies, and beef broth. Stir to combine and then add the salt, pepper, chili powder, cumin, oregano, and bay leaf.

Simmer uncovered for about 20-25 minutes or until carrots are soft.

Remove from heat. Find that bay leaf and pull it out. Don't forget or it will be very bay-ish. Yes, that's a word.

Place all the soup in a blender. Place lid on blender, but remove the stopper in the middle like the picture below. Place a paper towel over the hole though to avoid getting black bean soup burns all over your face. That would be an embarrassing story to tell.


Puree soup until completely smooth. I leave it in for several minutes. Return to pan and make sure it's heated through completely. Squeeze in the juice from one big lime.

Ladle into bowls and top with grated cheese, tortilla chips, etc. Serve with extra lime wedges.



Nutritional Information (1 C soup, w/o toppings):
125 calories, 2g fat, 8g fiber
2 Weight Watchers points
South Beach Diet Phase 2 (eat carrots sparingly) Print this page

Thanks best Bites for this recipe

Grandma Wilson's Oven Roasted Potatoes

1 large evelope Lipton Onion Soup Mix (generic is OK)
4 medium potatoes, washed and cut into large chuncks
1/3 cup olive oil

1. Preheat oven to 425 degrees. In a Ziploc bag, combine all ingredients and toss. Bake in a 13x9 baking or roasting pan for 35 minutes, stirring occasionally, or until potatoes are tender and golden brown.

Pesto

2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan, Reggiano, or Ramano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
salt and freshly ground black pepper to taste

1. Combine the basil and pine nuts in a food processor. Add the garlic.

2. Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste. Makes 1 cup.

Cheesy Roasted Red Pepper Dip

7-12 oz jar roasted red peppers, diced
4 cups Pepper Jack cheese, grated
8 oz cream cheese, softened (low fat is OK)
3/4 cup mayonnaise
2 T onion, minced
3 garlic cloves
1 tbl dijon mustard (Gub prefers it without)

1. Mix together. Bake at 350 degrees for 30-45 minutes depending on the baking dish.

Recipe courtesy of Our Best Bites.

Weight Watchers Garlic Chicken

4 skinned chicken breast halves

1 teaspoon salt

2 teaspoons paprika

2 teaspoons lemon pepper

1 large onion, sliced

10 cloves garlic (about 1 medium), unpeeled

Mix together salt, pepper and paprika. Rub all over meat side of chicken breast. Place onion in slow cooker. Place chicken breast side up on onion. Place garlic on chicken.

Cover and cook on low in slow cooker for about 6 hours or until juices run clear.

Serves 4.

WW Points: 3 pt.

Pop up Pancakes-"German Pancakes

Pop Up Pancake Recipe - makes 24 muffins or fills a 9×13 baking pan

1 cup milk
1 cup flour
6 eggs
1/4 cup melted butter
dash salt
Preheat oven at 400*


I like to blend all the ingredients in my blender. I have tried to whisk it or even use the electic mixer, but it seems to get the most smooth with a blender. Then grease your muffin tins or baking pan. My mom likes to bake these in a jelly roll pan.



Bake them for 15 minutes, or until puffy and golden on top. Use a knife to pry them out, hopefully they were greased well enough and should pop right out.



Now they are ready for toppings. I love syrup, powdered sugar, and fruit. You could even use fresh Strawberry Jam. We usually load it all on and dive in. What do you use to top your pancakes with? Maybe peanut butter or honey?

Magleby's rolls

Magleby’s Rolls

1 package frozen Rhodes Rolls

Place 1/2 cup mayo in a bowl, 1/2 cup melted butter in a bowl and 1/2 cup freshly grated parmesan cheese (not the stuff in the green Kraft can).

Take the frozen ball of dough, dip the top half into each bowl starting with the mayo, then the butter and finally the cheese.

Place roll into a well greased muffin tin (cheese side up). Sprinkle with garlic salt and dried parsley and let rise according to the directions (usually 5-6 hours so you need to do this early on in the day) Bake according to the directions on roll package.