I put this in the cp this morning: Mexican Chicken soup 2 c chicken broth 1 can low fat cream of chicken soup 1 can corn or 1 c frozen 1 c tomatoes, chopped 1 4 oz can green chili, diced, drained 2 T dried onion flakes 2 cloves garlic ¾ tsp oregano ½ tsp cayenne (opt) ½ tsp cumin 1 ½ c chicken, cubed 1 c shredded monterey jack cheese
Stir together soup ingredients 1-10. Heat to a boil and then turn down to simmer. Simmer for 5 minutes. Add chicken and cheese, heat and stir. To serve dish up bowl and top with desired toppings.
When Jesus takes your hand, He keeps you tight. When Jesus keeps you tight, He leads you through life. When Jesus lead you through life, He brings you safely home. ~ Corrie Ten Boom ~
Nothing tastes as good as how being thin feels.
Being overweight is hard, losing weight is hard, maintaining a healthy weight is hard. Choose your hard.
current weight: 136.4
Fitness Minutes: (64,919) Posts: 4,094 9/23/12 12:59 A
I looooove roast in the CP: haven't put one in the oven, for almost 40 years! I just throw in some broth or wine if we have something like that around, and I don't find they dry out. A pkge of dry onion soup is my fave for creating delish flavor.
I just saw a recipe on here for rice. I have always wondered about rice in the crockpot, and it was super simple. It was 2:1 vegetable stock:rice, cook for 2 hours! It's a nice quick one for when you come home, but then have to run errands or take the kids to sports practice and you want food when you get back. You can just add some leftover protein to it, or canned chicken, and you're good!
If you want others to be happy, practice compassion. If you want to be happy, practice compassion.
I made a pot of vegetable beef soup the other day...yum! I cut up one potato, a quarter of a large onion, sliced two carrots, threw in half a pound of stew meat (I buy a pound at a time, then put half in the freezer for the next batch)...that's my basic, never varying part of the recipe...then I go with whatever I happen to have on hand...this time I added beef broth, peas and green beans...the only thing I never add is tomatoes because I hate cooked tomatoes...lol...anyhow, it always tastes a little different, but it's always good.
Opportunity dances with those who are already on the dance floor. Jackson Brown
I cut roasts in half so they cook a little quicker, and be sure you start out with enough liquid (broth, tomatoes with juice, whatever you use). I also found that a roast doesn't have enough of it's own liquid to keep it from drying out. If anyone else has any other suggestions, I'm listening. Fran
i wanted some fall food last week (we had a cool day before going back to low 90's) and i made beef bourguignon. i made it, ate it, tracked it and was soooo sorry. looks like i'll have to do some make overs of my favorite recipes as i head into a new season with my new lifestyle.
otherwise i use it primarily for chili and soups. roasts dry out too much.
Marriage isn’t like a tray of hors d'oeuvres. You can’t just pick what you fancy; you’ve got to take the lot or nothing. – Cary Grant, The Grass Is Greener
“Fairy tales, are more than true. Not because they tell us that dragons exist, but because they tell us that dragons can be defeated.” — G.K. Chesterton
SparkPeople, SparkCoach, SparkPages, SparkPoints, SparkDiet, SparkAmerica, SparkRecipes, DailySpark, and other marks are trademarks of SparkPeople, Inc. All Rights Reserved.
SPARKPEOPLE is a registered trademark of SparkPeople, Inc. in the United States, European Union, Canada, and Australia. All rights reserved.