Thursday, October 25, 2012


Yes, you guessed it, another bean recipe!  I told you we have been eating a lot of beans lately!
The bean we especially like using alot of is the Cannellini bean because of the awesome health benefits.  Did you know its one of the least glycemic bean?  Did you know they are great in lowering cholesterol and are super charged with antioxidants?  There are so many great things about the cannellini bean that makes it a must in any ones diet, its worth checking out.
I super sized these bean rolls into 4 servings but you can make them smaller.  We usually have 1 with a dinner salad and it is a great filling meal.  I also used a spicy chicken sausage but you can use plain ground chicken or turkey and season it yourself.  My husband raved about these, hope you like them too!
1/2 lb spicy chicken sausage
1/2 cup red and green peppers, diced
1/2 cup onions, diced
1 10 3/4 oz can Campbell's Healthy Request cheddar cheese soup
4 large fajita style, whole wheat tortillas
1 15 oz can cannellini beans
1/2 cup sharp cheddar cheese

1 10oz can green enchilada sauce
Preheat the oven to 400.  Spray a medium saucepan, with cooking spray and brown the ground chicken, peppers and onion on medium high heat.  Turn off heat and stir in the can of cheddar cheese soup.
Pour 1/2 the can of enchilada sauce on a plate and have another plate ready to wrap  your tortillas on
Dip tortillas in sauce and coat both sides.  Transfer to spare plate.
To each tortilla, add 1/4 the chicken mixture, 1/4 can beans
1/8 cup sharp cheddar cheese
Roll up (do not tuck ends) and lay in baking pan( I used a 7 x 11 pan)
Pour the other 1/2 can of enchilada sauce over the top and bake at 400 degrees for 30 minutes or as brown as you like them. 
Sorry I didnt get a plate shot, I was so hungry I forgot!


We love chicken here, the thicker the breading the better!  That's how we used to think until we got a little older, and a little wiser on how to keep ourselves healthy.  I came up with this chicken recipe that still gives us a sense that its deep fried, even though it isn't.  Its a great way to soothe a comfort food craving! 
4 medium chicken breasts
1 1/2 slightly crushed rice krispies cereal
2 tbsp grated Parmesan cheese
1/4 tsp black pepper
1/2 tsp onion powder
1/3 cup egg whites
2 tbsp flour
Mix the rice krispies with the Parmesan cheese and seasonings.
Set up a breading station as pictured below with the flour, rice krispies, the egg whites and the chicken.
Dust the chicken with flour, dip it in the egg white, then coat both sides with the rice krispies.  Set chicken on a rack on top a cookie sheet and lightly spray both sides with cooking spray.  Let rest 15 minutes before baking.
 Bake at 400 degrees for 20 minutes.
A delish, healthy chicken dinner

Tuesday, October 16, 2012


I do have to say, Autumn is my favorite time of the year!  Taking walks in the cool crispness of a breeze that still has a subtle warmth, while leaves crunch under your feet, is a good way to end a day.
Another good day ender is a nice hot bowl of soup to
take away the chill and make you feel warm and cozy
all over.  We love soups in the fall and winter, we could      
eat them every night of the week.  There is just something
comforting about it.
This chicken enchilada soup is one of our favorites.  I use
a spicy black bean in it which gives it a great spice and
along with the green enchilada sauce and tomatoes with
green chili's not much more spice is need.  The
best part about this soup is it can be made in the
slow cooker!
1-10oz can pace diced tomatoes with green chili's
1-14.5 oz petite diced tomatoes(used no salt added)
1-10.75 oz can 98% fat free cream of chicken soup
1-10 oz can mild green enchilada sauce
1-15 oz can black beans with cumin and chili spices
1 cup chicken broth(fat free)
1 cup diced onions
1 cup diced red and green peppers
2 large chicken breasts(can be frozen)
Spray a large crock pot with cooking spray.
Put the onions and peppers on the bottom along with the black beans, and both cans of tomatoes.
Top with the two chicken breasts.  Whisk together
the green enchilada sauce, the cream of chicken
soup and the chicken broth until smooth.  Pour       
over chicken breasts.  Cover and turn on low
for 6 to 8 hours.  When done, remove chicken,
shred and add back into soup.  Stir to incorporate.
We served ours with homemade tortillas chips
and avocado sour cream 
A yummy bowl of comfort....Its soooooo good!

Friday, October 5, 2012


What could be better then warm chocolate and cinnamon mingled together on a brisk autumn day...not much else I'm guessing!  The smell of this cake cooking in the crock pot was pretty mouth was watering the whole time!  I love to make cakes this way.  I can do other things for 3 hours while it "cooks" and I'm not tied to the house for that half hour or more it takes to bake in the oven.
1 box Betty Crocker super moist devils food cake mix
1/2 cup egg beaters egg substitute
1/2 cup unsweetened applesauce
3/4 cup water
1 tsp Cinnamon
1 cup shredded carrots
1/2 cup mini chocolate chips
Mix the cake mix, egg beaters, applesauce, water and cinnamon until well mixed.  Fold in the chocolate chips and shredded carrots.  grease a 3 quart crock pot well. ( I used Pam spray for baking)  Pour the batter into the crock and spread evenly.  Put 4 pieces of paper toweling over the top and put the lid on.  Cook on low for 3 hours.  Take crock out of base and set on cooling rack.  Cool completely and dump onto a cake platter.  Serve frosted or with vanilla ice cream.

Saturday, September 29, 2012


It that time of the year again.  It slowly gets cooler, the leaves start changing, the days get shorter, and we finally get the rain that we could of used all summer.  It can rain for days and some times a chill set in and yes theirs only one way to get rid of it.....Soup!
I came up with this great bean soup recipe that uses raw unsoaked beans.  Just throw everything into the slow cooker and at the end of the day you have the perfect bowl of warmth.
1/2 lb raw navy beans
12 cups of water 
1/2 cup chopped onions
1/2 cup chopped carrots
1/2 cup chopped small diced celery
1 tbsp dried basil
1 1/2 cups chopped ham
1 tsp salt
1/2 tsp black pepper
Sort beans and rinse well.  Dump beans into slow cooker and add the rest of the ingredient and mix well.  cook on low for 8 hours


Wednesday, September 19, 2012


One cup of pumpkin and what to do with it, was my dilemma today.  I'm not a waster of good food, especially pumpkin!  There wasn't enough for a batch of warm comforting creamy pumpkin soup...nor a pumpkin cake.  Then it hit hubby's favorite cookie...pumpkin chocolate chip!
Every fall we go apple picking and stop by the pumpkin patch to pick up a few pumpkins for carving and eating.  These cookies are a seasonal treat for us.
1 1/2 cups Bobs Red Mill Gluten Free Flour
1 tsp baking power
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp pumpkin pie spice
1 cup pumpkin
1/2 cup white or brown sugar
1/2 cup almond milk
1/2 cup mini chocolate chips
Whisk together all the dry ingredients until incorporated.  Add the pumpkin and the almond milk and mix well.  Stir in the chocolate chips.  Drop on a greased sheet pan as big of a cookie as you want..these cookies do not spread.  Bake at 425 for 10 minutes

Thursday, September 13, 2012


Beans, beans, beans...gotta love them!  Who would of ever thought you could do so much with a bean.  I have found that substituting mashed beans in lasagna or stuffed shells can take the place of ricotta cheese and maintain its creamy consistency..and no one is the wiser.
We love lasagna, and the like, but not unfavorable.  If you take out all the ooey, gooey goodness of the cheese, whats left?  So I put my thinking cap on once again and figured out a yummy version that's creamy, healthy and filling.  Hope you enjoy it...our family sure does!
1 can navy beans, rinsed and drained
1/2 cup lite ricotta
1/4 cup egg beaters egg substitute
1/2 package (9oz) frozen spinach, thawed and squeezed 
1/2 tsp salt
1/4 tsp pepper
1/2 tsp garlic powder
2 tbsp grated Parmesan cheese
8oz Jennie o ground turkey (I used 99/1 extra lean)
6 cooked whole wheat lasagna noodles
2 cups marinara sauce ( I made my own healthy version)
1/4 cup reduced fat mozzarella cheese
Preheat oven to 400 degrees.  Brown ground turkey.  In a medium bowl, mash navy beans with a fork.  Add the next 7 ingredients and mix well.  Lay out the six cooked lasagna noodles and measure 1/3 cup of filling for each one and spread over the noodle. Roll up and put seam side down in a sprayed 8x8 pan.  Top with the ground turkey and  the marinara sauce.  Sprinkle with the mozzarella cheese.  Bake, for 35 minutes
Yummy Goodness!