CHICKEN BEAN SUPREMES

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!

 

 

CHICKEN BEAN SUPREMES

 

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

and

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!

 

 

 

 

 

 



RICE "KRISPIE" CHICKEN

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! 

 

RICE KRISPIE CHICKEN

 

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

 



SLOW COOKER CHICKEN ENCHILADA SOUP

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!

.

 

 



DOUBLE CHOCOLATE CROCKPOT CARROT CAKE

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 overwhelming...my 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.