Saturday, September 28, 2013
I made this last Sunday for supper and it was delicious. This is a mild flavored chili that suits my family's taste just fine. You could always spice it up more if you like more heat. I really love butternut squash but this was the first time I had ever used it in chili. I really liked sweet flavor of the squash combined with the spicy flavor of the chili powder. This dish also has hominy it it that I had never tried before and I thought it added a good flavor. This is a recipe that I would definitely make again! This recipe can be found on Allrecipes.com and also below.
Friday, September 27, 2013
Sunday, September 22, 2013
Just two ingredients...how easy is that? I have made this before using peaches and also with blueberry pie filling but I think this one is my favorite so far. This is also low-fat, low-calorie and no cholesterol dessert. Now what's not to love about that?
Just one angel food cake mix and one large can of crushed pineapple is all that is needed.
In a large combine the cake mix and the un-drained crushed pineapple and mix for about one minute. ( Do not add water, just the pineapple and juice)
Pour into an un-greased bundt pan and bake at 350 degrees for 38-48 minutes until the top is golden brown and cracked and is firm to the touch. If using a different size pan bake for the length of time according to the directions on the back of the cake box. Cool completely.
Friday, September 20, 2013
I love the convenience of using precooked deli chicken in various recipes. I used to just toss the chicken carcass in the garbage when I was done with it but never again after realizing how easy it is to make my own chicken broth. It is so simple to throw everything into a slow cooker and let it simmer all day. Plus it saves a ton of money... I will never again buy chicken broth from the store! :)
Here's a super easy quick meal that is healthy and also tastes great! I used a deli rotisserie chicken to make this even easier. This recipe is from Allrecipes.com. The recipe only make one pizza but the servings can be easily increased.
Tuesday, September 3, 2013
Here is a great tasting breakfast burrito recipe from Butterball turkey. I want to thank Butterball for sponsoring the Allrecipes all-stars this month. Each Tuesday this month I will make and feature a new recipe containing Butterball turkey products for Turketarian Tuesdays.
I wanted to make this recipe a little more diet-friendly so I modified the original recipe to reduce the fat and calories by substituting eggbeaters for the eggs. I skipped the oil and used non-stick spray. I also used low-carb tortillas in place of regular and low-fat cheddar cheese. I don't think that these changes sacrificed any flavor but did make it a healthier version.
Here's my version of the recipe. Hope you enjoy!
Makes 4 servings
1/2 package Butterball turkey sausage,cooked and crumbled
2 cups Eggbeaters
4 (10 inch) low-carb tortillas
1/2 (16 ounce) can chili beans, warmed
1/2 cup low-fat cheddar cheese
1/2 large avocado, peeled and diced
1/2 cup chopped cilantro
1 cup salsa or pica de gallo
1/2 cup sour cream
1. Spray a skillet with non-stick cooking spray. Add eggbeaters to skillet. Cook, pulling cooked portion to the center. Add bacon and continue cooking until eggs are firm. Remove from heat.
2. To assemble burritos, evenly portion heated beans down center of each tortilla. Top beans with egg mixture, cheese, avocado and cilantro. Fold in opposite sides of each tortilla, and then roll up, burrito-style. Cut diagonally in half and serve with salsa and sour cream.