I am not known for my culinary expertise. Okay, I’ll admit it, I’m not known for any domestic skills at all! Martha Stewart I am not. But I do have a few recipes that are, well, maybe not foolproof, but let’s say if I can make them with a thumbs up, then anyone can:)
This post came about because several readers requested my Mexican Chicken Crock Pot Casserole recipe after I mentioned it in my Sprat post. I’ve gotten good feedback from those who tried it and since I made it again just the other night, I thought “why not whip out my camera and take a photo for the blog?” Really. That’s what I thought:)
So, for your eating pleasure, this and a few other recipes I’ve been making lately… (And apologies – I am also not known for my photography skills!)
I found this on my “diet forum” where it’s included as a South Beach Diet friendly meal. My modifications are in italics.
5 chicken breasts (I use less now that DH isn’t sharing)
1 (15 1/2 ounce) can black beans, drained (I double this)
1 cup frozen corn
6 ounces sliced black olives, drained (I’ve never added this since DH is not a fan)
1/2 onion, chopped (I double this)
1/2 red bell pepper, chopped (I at least double this, maybe more, and add halfway thru cooking so they get less soft)
1 (15 ounce) jar salsa, medium
1 (8 ounce) package cream cheese (I use half this amount and fat free)
1-2 tablespoon taco seasoning (I’ve always used 2)
1. Add all ingredients to crock pot EXCEPT cream cheese (and not peppers if you plan to add them later).
2. Cook on high for 4-6 hours or low for 8 hours. (4 on high has always been long enough when I make it)
3. Add the cream cheese to top of cooking chicken mixture for last 30 minute of cooking. Stir in before serving.
I like mine with a bit of fat-free sour cream on top. It’s also nice garnished with some shredded cheese. I eat it as is but you could add tortillas or something similar.
You can find the original recipe here. My notes follow the recipe below.
8 ounces raw lean ground turkey
one 12-oz bag (about 4 cups) broccoli slaw
1 cup Hunt’s Manwich Original Sloppy Joe Sauce
1. Bring a skillet sprayed with nonstick spray to medium-high heat on stove. Add turkey, cook and crumble until browned and full cooked.
2. Add slaw and sauce to skillet; stir to mix. Continue to cook for about 6 minutes, stirring occasionally, until sauce is hot and slaw has just softened.
Per Hungry Girl, this makes 4 servings, but I divide it into only three. The ground turkey at my store comes in 20 ounce packages so I use half of that and freeze the rest for next time.
Karen’s Low-Cal, Low-Carb, Protein-Packed, Heart Healthy PanFakes
This recipe is actually my own creation, adapted from several others I’ve seen over the years. Lately it has been my daily breakfast. I like mine with some sugar-free maple syrup. It would be great with berries and could be used like a crepe. Full disclosure: this makes a pretty light meal, despite being the size of a dinner plate!
Mix all the ingredients well. Heat a non-stick pan with the “non-stick aid” of your choice. (I prefer Smart Balance Spread since it is good for my cholesterol, adds a bit of a buttery taste and works well. I’ve also misted with olive oil which doesn’t work as well.) Pour in batter and cook as you would a pancake.
Chocolate “Ice cream free” Milkshake
This recipe also comes from my diet forum but I have no idea where it originated.
1/2 cup part-skim or low fat ricotta cheese (I use fat free)
1/2 to 2/3 cup skim milk (I use 1/2 and lately it’s been unsweetened almond milk)
2 teaspoons cocoa powder
3 packets Splenda (I’m using a stevia product)
1/2 teaspoon caffeine-free instant coffee
Splash of vanilla
Ice (as much as it takes to make a nice thick icy shake; I use about a cup)
Optional: I add a dash of Davinci sugar-free syrup, any flavor works
Optional: I sometimes add chia
Put all ingredients in a blender and blend until thoroughly mixed.
And there you have it! Enjoy:)
Do you have any “fake” recipes of your own? Do you like to cook? Can you throw things together without a recipe?