Quick Fix Dinner of the Week!

Hey friends! So I know that I just posted a recipe a couple of days ago, but what can I say? I am in the cooking mood! I actually whipped up this little number over the weekend, but it would be PERFECT for a quick weekday fix! Hope you like it!!

(I am still working on my "foodie" picture taking, so....bear with me!)

Homemade CROCKPOT Chicken Tortilla Soup

(who doesn't love anything you can throw in the Crockpot, right????)

6 cloves minced garlic

1 Vidalia onion chopped

1 T diced jalapeno

12 grape tomatoes quartered

1/2 cup chopped celery

juice of 1 lemon

1 tsp. Cumin

2 heaping handfuls taco seasoning (like my measurement terms here!? hehe!)

1 can black beans

1 8oz tomato paste

2 boneless skinless chicken breast

4 cups low sodium chicken broth

Put the garlic, onion, jalapenos, tomatoes, and celery in the Crockpot.

 Squeeze your lemon juice over the veggies. I like to squeeze mine cut side up to keep the seeds from popping into my food!

 Next, add your seasonings to the veggies! This is my technical measurement for a handful!

 I like to stir all of my seasonings together with the veggies before my next step. I don't like to mush up my beans.

 Now you can add your can of black beans and tomato paste.

 Pour in your chicken broth. (I used chicken bouillon cubes and water here if you were wondering why my broth looked so clear.)

Add your chicken breasts. Make sure they are covered with the liquid. Close the lid, and Voila!! That's it. Let this yummy goodness cook on high for 7 hours. DO NOT OPEN THE LID ANY EARLIER!!!

You can top the soup with crunched up tortilla chips, cheese, sour cream, or pretty much anything you like! 

Bon Appetit!!

Jes

Cooking with heart.....and less carbs

     So, just like everyone else on earth, my husband and I are both on New Year's diets.....and while that might sound "good" to some of you, it frankly sucks most times. You see, I love to cook.......I mean LOVE to cook, but I don't like to cook chicken and salad every night. That's not cooking. I guess I am saying that is extremely easy to get bored when cooking 'healthy' in my household, which brings me to my next point. 
     When I came home this evening, after a rough day with my students, I was craving spaghetti and meatballs. Although I really wanted it, I knew that with my new fledged 'low carb' diet wouldn't allow that guilty pleasure! 
Anywho, I walked into my kitchen and started digging through my fridge grabbing everything I saw that "sounded" like spaghetti (except for the noodles). Luckily, I laid out hamburger that morning, so I had the meatballs under control. 


     As I pushed aside yesterday's tuna, the thought suddenly occurred to me.............. SPAGHETTI SOUP! I had everything to make a perfect soup!! After a quick google session on my phone, I quickly realized I was not as inventive as I thought. Someone else has already thought of this idea......but I went with my inspiration anyway, and started cooking!!!!! LOW CARB......MY WAY!


I didn't even stop to take pictures of this amazing "invention," but let me tell you........................................
IT WAS AMMMMMAZING!

My husband who HATES spaghetti even said that it was amazing! Turns out, just cooking can turn out even better that following recipes sometimes! YUM-O!!

Even though I don't have pictures.....I wanted to post this recipe. (I jotted it down after my first bite of meatball goodness!) I hope you all enjoy it as much as we did! 

Spaghetti Soup......(I took this picture AFTER dinner! Hehe!)

For the Broth:

1 Onion

1/2 Cup Diced Cherry Tomatoes

2 T Garlic Powder (you could use real garlic here....I was out)

6 Cups Chicken Broth

1 jar Pasta Sauce ( I used Ragu....but you could use any kind your prefer)

1 T Italian Seasoning

Pinch of Salt and Pepper

Saute first three ingredients until onions are translucent. Add the remaining ingredients and bring to a boil. Add a handful of crunched up whole wheat spaghetti noodles after the sauce comes to a boil.

For the Meatballs:

1 lb lean ground beef

1 egg

4 T bread crumbs

2 T garlic powder

2 T italian seasoning

2 T grated Parm. Cheese

1 T crushed red pepper flakes

Combine all ingredients well. Form into miniature meatballs ( a little larger than a quarter). Saute meatballs for a few seconds on each side in a skillet with non-stick spray. (I do this because I like my meatballs to have a crust...) As the meatballs get some color, throw them in the sauce. After all meatballs are transferred, turn the sauce off and top with Mozzerella cheese if you like. Let cool slightly and serve! 

Bon appetit! 

Jes

   

January "To-Do's"

I have had so many things I want to try in the DIY world lately, so I have decided to make a monthly "To-Do" list. This is the only way that I can stop myself from doing 80 projects at once and spending more money that I should..........well, we will see how it works!

January's "To-Do's"

1. Use my new sewing machine for some throw pillows. Here is an idea that I have pinned on my Pinterest.....Flower Pillow.

2. Cook 5 new meals. (Preferably healthy, but let's be honest....if it looks good, I'm going to make it!)

3. Try a DIY craft using my mason jars. (Yes, I asked for mason jars on my christmas list, so deal with it!)

Here is an idea I've pinned as well for my lovely mason jars....I love mason jars!

Okay, so here are my three ideas I'm allowing myself to tackle this month! Stay tuned for the pictures!!