#1,397: Mint Chocolate Chip Cookies

I asked the girls to choose a cookie that they wanted to help me make for Santa.  I took them to my Pinterest boards and tried to convince them to make a recipe that has been on one of my boards for a long time.  THIS was one of those recipes that I've pinned and never had a reason to make.  (I pinned this one THREE years ago!)  Thanks girls, for helping me make/remove this one from my board!  They were able to help make this recipe from start to finish.  And since these are for Santa, I knew he wouldn't care if they weren't perfect looking or all the same size.  So they did all of the work!

The girls are really enjoying eating the extra cookies and taste testing them for Santa.  I think Santa will like this one too.  These have a great minty flavor and the girls love that they are green!  The edges did start to turn more brown (as you can see in the photo above) if it over cooks, so if you are making these for guests, you need to really watch them.  For our family and for Santa however, we don't care how they look!

1 pouch (1 lb 1.5 oz) sugar cookie mix

½ cup butter or margarine, softened

¼ to 1/2 teaspoon mint extract

6 to 8 drops green food color

1 egg

1 cup creme de menthe baking chips

1 cup semisweet chocolate chunks (I used chocolate chips)

Heat oven to 350°F. In large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks.

Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.

Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature. 

#1,396: Super Easy, 4 Ingredient Chocolate Strudel

Yes, I know, another terrible photo of a really great recipe.  I was in a huge rush after making this recipe that I literally took it out of the oven and ran out the door.  I was impatiently waiting for it to finish cooking with my coat on and the kids in the car!  So this is the best I could get!!

This recipe is SOOOO simple, and SOOOO rich, so you don't need to eat a lot of it.  I make this for a quick, semi-fancy-ish breakfast with my inlaws.  It's not healthy, but it sure is good.  Don't let the addition of the nuts in this deter you either, because they aren't overpowering at all.  I will definitely be making this again!!

The recipe below is for ONE puff pastry sheet.  They are sold in packages of two, so I just doubled the recipe.  Actually, I used a whole bag of chocolate chips (12 oz) so it had a little extra chocolate in it!

1 sheet of puff pastry, defrosted

4 ounces Semi-Sweet Chocolate Chips

½ cup Walnuts, chopped

1 Tablespoon butter

Lightly flour a surface and open up the puff pastry sheet.  Roll out to about 12" square. You hardly have to roll at all and only by the shortest side.

Microwave the chocolate for 30 seconds, stir and microwave for another 30 seconds.  Add the butter and microwave for 30 seconds, stir and if needed microwave at 15 second intervals. Stir until glassy.

Spread on the chocolate to about ½" from the edge.  Sprinkle on the chopped nuts.  Start rolling up - jelly roll style.  Place the seam side down on an ungreased baking sheet.  Cut about 6 diagonal slices along the top.

Bake at 375 degrees for 30-35 minutes.  Let cool on a wire rack.  If you like - sprinkle lightly with powdered sugar.  

#1,395: Cheesy Beefy Stuffed Shells

This recipe got bumped off of our monthly menu two months in a row.  I made the meat mixture/filling ahead of time and stuck it in the freezer.  There always seemed to be a reason not to make it.  So I was determined not to bump it off the menu for a third time!  My family LOVED these shells and I will definitely be making it again.  It made a ton of shells (I think at least 22 of them!) and I I did not add more cheese on top to keep this a tiny bit healthier.  It would have been delicious with it added on top though!  

1/2 lb jumbo pasta shells
2 tbsp olive oil
1 small onion, finely chopped
salt and pepper – use very generously
2 garlic cloves, minced
1 lb  ground beef
2 tbsp Italian herbs
2 c spaghetti sauce
2 cups ricotta
1 c mozzarella, shredded (plus more for topping)
½ c parmesan cheese, grated
1 large egg, beaten

Preheat oven to 350 F (175 C).

Cook the pasta in boiling water for about 1 minute less than the package suggests.  Drain and run cool water over the shells.   

While the pasta is cooking, heat the olive oil in a large skillet over medium heat.  Add the onion, generously add salt and pepper and sauté until softened – about 4 – 5 minutes.  Add the garlic and cook for another minute or two.

Add the beef and cook until browned, breaking it up as it cooks.  When the beef is almost cooked through, sprinkle the Italian herbs over it and stir in about 1 cup of the spaghetti sauce, then remove from heat.

In a small bowl, combine the ricotta, mozzarella, parmesan and egg – mix together well, then mix into the beef mixture.

Grease a 9″ x13″ baking dish and spread the remaining sauce evenly in the bottom.  Spoon the filling carefully into each shell and arrange them on the sauce, then sprinkle with additional mozzarella and parmesan cheese.

Bake for about 25 – 30 minutes, or until heated through.

#1,394: Cinnamon Maple Butternut Squash

I'm sure this would have been better if I had used fresh squash, but I had a bag of frozen butternut squash in my freezer that I was dying to use up.  This was a little bit mushy (because I used the frozen squash), but I really liked the flavors of this recipe.  I ate this for breakfast one day, and it was so filling.  I love the healthiness of the squash, but the slight sweetness from the maple syrup.  A LOT of the syrup cooked off so it isn't as unhealthy as I thought it might be.  I would definitely make this again. 

1 Butternut Squash (peeled and diced)

1/4 cup Maple Syrup

1 Tbsp. Coconut Oil

1 Tbsp. Grass-fed Butter

Cinnamon to taste

A pinch of Salt

Heat the coconut oil in a large cast iron skillet over medium heat. Once melted, add the butternut squash and let cook, stirring frequently to get all sides soft. Once the squash has become fork tender (about 10-15 minutes) add the other ingredients. Cook for another 5-10 minutes or until the squash is completely coated in maple syrup goodness.

#1,393: Mexican Cornbread Casserole

This is a great recipe to use up leftover taco meat.  OR if you make a double batch every time like I do, you'll have the meat mixture ready to go and in the freezer ready to use when you are ready.  I decided that using two types of corn in this for my non-veggie eating husband was pushing my luck, so I only used the can of creamed corn.  I also made a smaller batch of this and used one box of cornbread mix.  I put the entire can of creamed corn into the cornbread mixture instead too.  Why not, right?!?

My family enjoyed this, but was not totally in love with it like I was.  But I love tacos and cornbread, so what's not to love?

Nonstick cooking spray

1 pound ground beef

1 (1.25-ounce) package taco seasoning mix

2 (8.5-ounce) boxes corn muffin mix

1 (14.0-ounce) can cream-style corn 

1 (14.0-ounce) can corn kernels, drained (I omitted)

1 1/2 cups shredded cheddar cheese

1 (4-ounce) can chopped green chiles, drained

Preheat the oven to 350 degrees F. Lightly coat a 9 x 13-inch baking pan with cooking spray.

In a skillet, brown the ground beef. Add the taco seasoning per package directions.

Mix the corn muffin batter per package directions. Stir in half of the cream-style corn and half of the regular corn.

Spread half of the batter in the baking pan. Top with the meat. Mix the remaining cream-style corn and corn kernels and spread that over the meat. Sprinkle with half of the cheese, then the green chiles. Spread the remaining batter on top, and sprinkle with the remaining cheese (I didn't add more on top). Bake for 35 to 40 minutes, until the cornbread is baked through. Let sit for about 5 minutes, then cut into squares to serve

#1,392: Lentil butternut squash curry

I often avoid "curry" recipes because I didn't think it would be a food group/recipe that I liked.  But, I loved the idea of butternut squash and lentils, so I figured I'd give this recipe a try.  I am so glad I did, because it was not only so super simple to make, but it's really good too.  I thought curries would be spicy but this one isn't spicy at all.  

1 diced onion
2 cups red or brown lentils
2 cups diced butternut squash
14-ounce can coconut milk
15-ounce can diced tomatoes
1 tablespoon curry powder
 teaspoons salt
8 cups water

Add all ingredients in the crockpot and cook on low for 6-8 hours.  (I used frozen diced squash and added it about halfway into the cooking time.  It is SO soft (which I like) but I was afraid if I added it at the beginning it would be complete mush). 

Throwback Thursday: #1,214: Taco Crescent Roll-Ups

What does one do with leftover taco meat?  Look for a new recipe to try!  This recipe could not get any easier OR kid friendly.  My family devoured these!!  I had about 1/2 lb of taco meat left and wasn't sure if I should make one or two cans of crescent rolls.  So I figured I'd made two cans and have some leftovers.  There was ONE left.  Just one roll-up left.  This was a HUGE hit in our house and I will definitely, definitely be making these again.  These would be great to serve at a birthday party too for kids.  So simple, so good.

1 Cup cooked taco meat

½ Cup shredded cheddar cheese

1 can regular crescent rolls (8)

Optional: Sour cream and Salsa for dipping

Preheat oven to 350 degrees.  Separate and slightly flatten crescent roll dough triangles on greased baking sheet.  Sprinkle 1-2 tablespoons of shredded cheese on each triangle.  

Spoon ground beef mixture on top of cheese.  Roll crescents like normal, carefully keeping the filling inside as you roll and seal the openings. Sprinkle a bit of cheddar cheese on top of each roll. Bake 12-15 minutes, or until golden brown and cooked through. Serve warm with sour cream and salsa on side for dipping if desired.

 

#1,391: Paleo Pumpkin Pie Cupcakes

This tastes very little like a pumpkin pie, but it sure does make for a good breakfast!  I personally think these were a little too mushy for my liking, so next time I might try to bake them a little longer, although I don't know if that will make much of a difference.  I love that there are so few ingredients in this recipe, and it can easily be thrown together.  This is excellent with some freshly whipped cream added on top, but it is not necessary.  Delicious, but not necessary.  :)  I did not make the frosting recipe listed below.  Instead I used some leftover heavy whipping cream and just threw it in my magic bullet blender until it was fluffy and creamy.  

For the cupcakes:

1 can pumpkin or 1 1/2 cups pumpkin puree

2 very ripe bananas

1/2 cup coconut sugar

1 1/2 tsp cinnamon

1/4 tsp ginger

1/4 tsp nutmeg

1/4 tsp sea salt

Preheat oven to 350.

In a food processor, combine all the cupcake ingredients and blend until smooth. You may need to scrape down the sides a few times.  Spoon the mixture into lined muffin pans. Bake for 20-25 minutes.

Let these cool completely before removing from the muffin liners. Since they are soft like pumpkin pie, I highly recommend putting these in the fridge after baking. It should firm them up more.

For the whip topping:

1 can full fat coconut milk

2 T maple syrup

1 tsp vanilla beans

To make the whip topping, open up your can of coconut milk that has been in the fridge overnight. Scoop the fatty white part off and place in a mixing bowl with the vanilla and maple syrup. Use the whipping attachment and whip the coconut into a cream. Scoop a little on top of each muffin.

#1,390: Spaghetti Squash with Kale and Sausage

Since I started my weightloss journey on FoodFuels, I've stopped eating any form of sausage.  It was a very hard transition at first because it was one of my go-to, easy proteins.  Now that I've hit my weightloss goal (and only until Jan 1 when I start right back on my plan to continue to lose more weight hopefully) I've added back a little bit of turkey sausage.  So I was super excited to try this recipe that has been sitting on my pinterest board for a few months now.  

1 med-large Spaghetti Squash

12 oz. sweet Italian sausage (I used cooked turkey sausage, diced)

1 shallot, minced

1 clove garlic, minced

1 large bunch kale

big pinch crushed red chiles

sea salt

freshly ground black pepper

freshly grated Parmesan cheese (optional)

Preheat oven to 350° F. Line a baking sheet with a silicone mat or parchment paper.

Cut the tip and the tail off of the squash and then cut in half lengthwise. Scoop out the seeds. Set both halves, cut side down, on the prepared baking sheet. Roast for 45 minutes - 1 hour, or until tender (the tip of a small, thin-bladed knife should slide in easily). Set aside for a few minutes, until cool enough to handle.

When the squash is getting near the end of its cooking time, set a large skillet over medium to medium-high heat and add the sausage. Cook, stirring as needed to break up, until cooked through and a bit brown.  Add shallots and garlic and saute for another minute or two, until soft.

Pull the large, woody stems from the kale, and slice the leaves into thin ribbons. Add to the skillet along with the crushed red chile flakes and cook, stirring until tender and just cooked through. Season to taste with salt and pepper.

Use a fork to scrape the still warm squash into strands. Arrange on a serving platter.

Scoop the sausage and kale mixture over the top. Grate some Parmesan over the top of everything and serve.

#1,389: Cheeseburger Casserole

I was really, really, really sure that my family would hate this recipe.  But I still thought I'd try to pull it over on them anyway and see if anyone would eat it.  I have to admit, I was really surprised that most of my family enjoyed this.  It was SO easy to make, and I made the meat mixture ahead of time and froze.  Then when we were ready to eat it, I let it thaw in the fridge over night, cooked some elbow macaroni noodles, mixed it all together and then baked in the oven with some cheese on top.  It was so simple to get on the table after work.  
2 cups (6 ounces) uncooked rotini pasta (I used elbow macaroni)

2 teaspoons canola oil (I used olive oil)

1 1/2 cups onions, finely chopped

1 garlic clove, minced

1 pound 95% lean ground beef

1 teaspoon seasoned salt

2 tablespoons ketchup (I felt it needed a lot more, so adjust to your taste/preferences)

4-5 large Roma tomatoes, deseeded and diced (I omitted)

2 tablespoons Dijon mustard (I felt it needed a lot more, so adjust to your taste/preferences)

2 cups low fat cheddar cheese, shredded

1/4 cup dill pickles, finely chopped (I used pickle relish)

Preheat oven to 350 degrees Fahrenheit. Prepare a 9 x 13-inch baking pan with cooking spray.

Boil the pasta in a large pot according to packaged directions until al dente. Drain and set aside.

In a large skillet on medium-high heat, warm the oil. Add the onion and saute until onions are transparent. Add the garlic and stir about 30 seconds until fragrant. Stir in the ground beef and fully cook through until brown. If using 95% lean ground beef, there is no need to drain. But if you are using a less fat version, drain the fat and return to the stove.

Stir in the seasoned salt, ketchup and mustard until well combined. Add the chopped tomatoes and pickles. Reduce heat and simmer for approximately 2 minutes or until the mixture is thickened.

Add the cooked and drained noodles to the meat and stir well. Pour into the prepared baking pan and evenly sprinkle the cheese across the top. Bake in the oven for approximately 15 minutes or until cheese has melted. Remove from the oven and slightly cool before serving. 

#1,388: Spaghetti Squash Enchilada Casserole

Holy heck, I LOVED this recipe and will probably make it again next week for my lunches.  It was THAT good!  I made some adjustments to make it more to my liking, and I made this even easier but putting the whole uncooked spaghetti squash into my crockpot with a little bit (about 1 c) of chicken broth and cooked on high for about 4 hours.  I took it out of the crockpot, cut it open, scooped out the seeds, and it was ready to eat.  You do have to pierce the skin of the squash a few times with a sharp knife so it lets the steam escape as it cooks.
Then in a bowl I mixed the squash strands, cooked leftover taco meat (with the onion and taco seasoning in it), garlic, chopped kale (instead of spinach), a can of diced green chilies, salt and a little bit of mexi-blend cheese.  I threw it into a 9x13 pan and baked at 400 degrees for about 30 min.  Delicious!!

Below is the original recipe that I used as my inspiration with the addition of my taco meat in red.  Next time I am totally adding in a can of petite diced tomatoes too!

1 (3 lbs.) spaghetti squash

1 tablespoon coconut oil

1 yellow onion, chopped

2 cloves garlic, minced

2 cups fresh spinach (I used kale)

1 (14.5 oz) can roasted tomatoes with green chiles (I just a small can of diced green chiles)

1 teaspoon ground cumin (I used a packet of taco seasoning)

I added 1 lb of cooked ground turkey mixed with the taco seasoning

½ teaspoon sea salt

2 ounces goat cheddar, shredded (I used mexi-blend cheese...omit for paleo)

Preheat the oven to 400F and line a baking sheet with parchment paper or a Silpat. Cut the spaghetti squash in half, scoop out and discard the seeds in the center, and place the squash halves face-down on the lined baking sheet. Bake for 45 minutes, or until the skin can be easily pierced with a fork. Remove from the oven and set aside to cool slightly.

In the meantime, pour the entire can of roasted tomatoes and green chiles (including the liquid) into a blender and add in the ground cumin and salt. Blend until smooth and set aside.

Melt the coconut oil in a large pot over medium heat and saute the onion until it's tender, about 8 minutes. Add in the garlic and spinach, and stir until the spinach is wilted. Use a fork to scrape the cooked spaghetti squash flesh into pot and pour the enchilada sauce over the top. Stir well until everything is heated through, season to taste, and then divide the cooked vegetables between the two shells of the spaghetti squash arranged cut-side-up on a baking sheet. (Alternatively, you can just use two oven-safe serving dishes, if you'd prefer.) Top each serving with shredded goat cheddar, and place the baking sheet under your oven's broiler, set to high, for about 3 minutes, or until the cheese is melted and bubbly. Serve warm.

#1,387: Lentil Chili

I was too lazy to make this recipe on the stovetop, so I threw it all together in the crockpot (the first 10 ingredients listed) and let it cook for about 5 hours on high, until the beans and the carrots were soft.  I am really enjoying eating this chili this week for my dinners.  It was simple, it is filling and it is so healthy.

When it was done cooking I added the salt, pepper and cilantro, and stirred it all to combine.  So simple, one crockpot to clean!  The directions below say to puree some of the cooked beans and add it back into the recipe, I did not bother doing that step.  It was good just the way I made it.  

2 Tbsp. olive oil

1 medium onion, chopped

1 large red bell pepper, chopped

5 cloves garlic, minced

4 tsp. chili powder

1 (16 oz.) bag of brown lentils

2 (14.5 oz.) cans no-salt diced tomatoes

1 bay leaf

2 carrots, diced

2 (32 oz.) cartons vegetable stock or chicken stock

⅓ cup fresh chopped cilantro

sea salt and fresh ground black pepper

Optional toppings: sour cream, cheddar cheese, croutons, tortilla chips, avocado

In a large soup pot, heat olive oil over medium heat. Add onion and red bell pepper; saute the vegetables for 8 minutes or until onion is soft and lightly browned.

Stir in garlic and chili powder; cook for 1 minute.

Add lentils, tomatoes, bay leaf and vegetable stock. Bring to a boil, lower the heat to medium-low and simmer partially covered for 30 minutes or until lentils are tender. Remove from the heat and discard the bay leaf.

Transfer 3 cups of cooked chili into a food processor and process until pureed; add the pureed chili back into the remaining chili and stir to combine. Adjust salt and pepper as needed.

Stir in cilantro and serve.

#1,386: Chocolate Chip Zucchini Banana Bread

I had some leftover zucchini in the fridge, some bananas getting soft, and about 1 cup of chocolate chips that I managed to save and keep Brian from eating.  So I went to Pinterest to find a chocolate chip zucchini bread recipe that also included bananas.  I came across this recipe and the photos do not do this recipe justice.  This is SO moist and gooey!  My family LOVED this zucchini banana bread.  Although it has a slightly chewy texture to the outside and edges, but I can totally overlook that!  

½ Cup Dark Chocolate Cocoa

1 + ½ Cup All-Purpose Flour

1 Teaspoon Baking Soda

½ Teaspoon Baking Powder

¼ Teaspoon Salt

½ Teaspoon Cinnamon

½ Cup Vegetable Oil

½ Cup Granulated White Sugar

½ Cup Light Brown Sugar, packed

2 Large Eggs

1 Teaspoon Vanilla Extract

2 Cups Zucchini, shredded and patted dry

2 Medium Very Ripe Bananas, mashed

1 Cup Chocolate Chips

Preheat oven to 350F. Line a loaf pan with parchment paper or grease bottom and sides, set aside.

In a medium mixing bowl, whisk together cocoa, flour, baking soda, baking powder, salt, and cinnamon. Set aside.

In a large mixing bowl, mix together oil, vanilla, and both sugars. Stir in eggs, bananas, and shredded zucchini. Stir until well combined.

Fold in dry ingredients just until combined. Fold in chocolate chips. Pour batter into prepared loaf pan and bake in preheated oven for about 45 - 60 minutes until a toothpick comes out clean with a few moist crumbs sticking to the toothpick. You may need to tent the bread with tinfoil toward the end of the baking.  Remove from oven and let cool completely.

#1,385: Loaded Chicken and Potato Casserole

I really have got to give my family a little more credit...every time I think they are going to hate a recipe, they enjoy it!  Maybe that means I am expanding their food repertoire and experiences enough that they are actually enjoying different foods and recipes.  I for sure thought the green onion and bacon in this recipe would make them all just look at this recipe and not want to eat it.  I was wrong.  :)  I think this would be better with regular bacon instead of turkey bacon like I used, but I already had some cooked and in the freezer so I was going with what was on hand.  I will definitely be making this again for my family!

1 1/2 pounds boneless skinless chicken breasts, cut in 1 inch pieces

5 medium Russet or Idaho potatoes, cut in 1 inch pieces

3 Tablespoons olive oil

1/2 Tablespoon paprika

1 Tablespoon garlic powder

1 teaspoon salt

1 teaspoon black pepper

2 cups shredded cheddar cheese

1/2 cup cooked, chopped bacon

2 green onions, sliced thin

Preheat oven to 400° F. Grease a 9×13 inch baking dish with non-stick spray.

Spread the diced chicken and potatoes evenly into the baking dish.

In a large bowl, whisk together the olive oil, paprika, garlic powder, salt and pepper. Pour mixture evenly over the chicken and potatoes. Stir to coat the chicken and potatoes.

Bake, uncovered, for 50 to 55 minutes (I cooked mine for about 45 minutes).

Remove from oven, and sprinkle evenly with the cheddar cheese, chopped bacon, and onion. Bake another 5 minutes, or until cheese is melted. Let stand 5 minutes before serving.

#1,384: Crockpot Stuffed Pepper Soup

My pre-New Years resolution is to promise to take slightly better photos of my foods/recipes next year.  It probably should start with not using my phone!  Some days though, it a matter of snapping a pic before someone needs something, something on the stove needs to come off, or I'm just too tired to go get the real camera.  I promise, I'll make a better effort.

Okay, I feel better now....let's move on to this recipe.  Anything that involves my crockpot is a high priority recipe for me.  This one was simple, and one that I knew I would enjoy since I love un-stuffed peppers.  This isn't anything super special or original, but it was easy, and I'm enjoying it.  I was going to make it paleo by adding in some grated cauliflower, but I ran out and gave in to some brown rice instead.  I was afraid the rice would get too soft and mushy if I let it cook in this the entire time, so I just added it in at the end.  Still worked for me!  I would definitely make this recipe again.  I also forgot to add the peppers into this until it was about 2 hours into the cook time, and I think they came out perfectly.  I'll probably add them a little later next time too!  

1 lb extra-lean ground beef 

1 c onion, diced

14-1/2 oz can diced tomatoes with Roasted Garlic and Onions

2 c green peppers and/or red peppers, chopped

15 oz can tomato sauce

3 c beef broth

½ t dried basil

½ t dried oregano

1 c cooked rice

Brown your beef with your onion in a skillet over medium heat. Drain your beef and onions and place in our slow cooker. Add your canned tomatoes (juice and all) and the rest of your ingredients. Cover and cook on low for 6-8 hours.

#1,383: Creamy Cranberry Salad

I wish I would have taken a much better photo of this, because this picture does not do it justice!!  This was not only a super easy "salad" to throw together, but it was SOOOOOO good.  I absolutely loved this and will be making it again for another family gathering.  My mother-in-law even said I can bring it any time.  I think I might make it again for Christmas!

3 cups fresh or frozen cranberries (thawed)
20 oz unsweetened crushed pineapple, drained
2 c mini marshmallows
1 medium apple, chopped
2/3 c sugar (I used ½ cup)
1/8 tsp salt
2 c heavy whipping cream
¼ c chopped walnuts (I used ½ cup)

**I could not find frozen cranberries so I used fresh cranberries.  I boiled a small pot of water and added about 1/2 c sugar to the mixture.  When it came to a boil, I added the cranberries and let them simmer for about 3 minutes, until they started to pop open.  Then I placed in cold water and then drained.  I then continued with the recipe below:

In a large bowl, mix the first six ingredients until blended. Refrigerate, covered, overnight.

In a large bowl, beat cream until stiff peaks form. Just before serving (I actually did this about 2 1/2 hours before serving), fold cream and walnuts into cranberry mixture. Yield: 16 servings (1/2 cup each).

#1,382: Crockpot White Chicken Chili Soup

As you noticed in the title, I called this a chili AND a soup.  The original recipe calls this recipe chili, but there was so much liquid in it, I honestly think it was more of a soup.  I added a second can of white beans that I pureed to the mixture to try and thicken it up.  It helped a little, but not necessarily enough for my liking.  Although I enjoyed this (although I think it needs some cilantro added to it), I don't know if I would make this again for myself.  When I think of chili, I like the kind with tomatoes and ground beef or turkey instead.  It was a nice change of pace though for me...and would be really good with some crushed tortilla chips added on top!

4 skinless, boneless chicken breasts

4 cups chicken stock

1 clove garlic, minced

1 medium onion, diced

1 (15-ounce) can white beans, with liquids from beans
I added a second can of white beans that I pureed before adding

1 (4-ounce) can diced green chilis, with liquids from chilis

1 teaspoon dried oregano

1 teaspoon ground cumin

½ teaspoon chili powder

1 teaspoon salt

1 teaspoon ground black pepper

1 teaspoon chopped fresh oregano

Add chicken to a 4-quart, heavy bottomed Dutch oven or stockpot. Add chicken stock and cook until tender, about 15 minutes. Shred chicken with two forks and then add back to the liquid.

Add garlic and onion to stockpot, white beans, green chilis, dried oregano, cumin, chili powder, salt, pepper, and chopped fresh oregano. Stir until well-combined. Taste for flavor and adjust to your preference.

Simmer over low heat for about 5 minutes. Remove from heat and serve.

#1,381: Two-Minute Breakfast Pumpkin Pie

I was a little scared of this recipe because of the egg in it, but I actually really, really enjoyed this warmed pumpkin breakfast pie.  It was so super easy to make, and would be so easy to put together the night before and then just cook/heat up in the morning.  About half way through eating this, I had to put it back in the microwave for another minute or so to finish cooking because it was still pretty raw/soft in the middle/bottom of the cup.  Not a big deal to me though!  This is a great way to use up leftover canned pumpkin too!

3 tbs of almond meal

2 tbs of coconut oil

1 egg

1/2 cup of organic pumpkin puree

1 tsp of pumpkin spice

1 tbs of honey

1 tsp of vanilla extract

 a dash of salt

1/2 tsp of baking powder

Mix everything together really well.  Place in a mug or a small microwave safe dish and microwave for 2 minutes

#1,380: Crockpot Pumpkin Spice Oatmeal

Happy Thanksgiving everyone!!  In honor of the Thanksgiving holiday and abundance of pumpkin, here is the first of several pumpkin themed recipes/posts.  :)  This was a very simple recipe to throw together in the crockpot before heading to bed.  However, after trying several times to enjoy oatmeal made overnight in the crockpot, I think I've decided it is not a recipe for me.  This was way too mushy for my liking.  I did however, enjoy the flavor/taste of it, so I think I might add some pumpkin, pumpkin pie spice and walnuts to my oatmeal next time...just not make it in the crockpot!

2 cups water
2 1/2 cups milk (I used unsweetened chocolate almond milk)
1 cup pumpkin puree
1 teaspoon pumpkin spice
1 cup steel cut oats (I used 2 cups)
I also added about 1 tbsp organic maple syrup and 3 oz raisins

Place all the ingredients in the crock pot and stir to combine.  Cover and cook on low for 5-9 hours (I cooked mine for about 4 hours on high, then it switched to a warm setting for about 3 hours). 

#1,379: Green Fajita Chicken

I was SO scared to make this recipe for my family because they don't like anything green, let alone their chicken.  But I figured I'd give it a try and remove it off my Pinterest board regardless if they liked it or not.  Here's the shocking part though....my family LOVED this.  For the kids I had to serve it inside a tortilla (I made quesadillas) so they couldn't see the green chicken, but they still ate it all.  There was very little leftovers left for lunch the next day for Brian.  Add this one to my family favorite list!

2lbs chicken breasts, cut into strips
2 jalapenos, deseeded (I omitted for my family)
1/4 cup coconut oil
1 tbl coconut aminos
6 cloves peeled garlic
1 tsp cumin
Juice of 1 lime
Fresh cilantro to taste (I used about ¼ c or so for my family)

Slice chicken breasts thinly, lengthwise.

Deseed the jalapenos and chop into thirds; peel the garlic. Add all ingredients aside from the chicken to a blender & liquefy. If the marinade is a little thick, thin it with a splash of water.

Put the chicken strips into a baggie and add the marinade; make sure the chicken is evenly coated. Refrigerate for 30 minutes.

Once the chicken is marinated, heat up a large skillet with some extra coconut oil to medium-high heat.  Add the chicken to the pan and cook until browned and cooked all the way through.