Easy & delicious breakfast quesadilla

This is my very own creation and let me tell you, I'm impressed.
Trying to start Weight Watchers again. I'm a life time member, but I haven't been able to lose the last 10 lbs. since I gave birth to my son nearly 2 years ago.
So,  I need to start tracking again.
Here is the recipe:
1 Tortilla
1 oz. soy chorizo (I find mine at Trader Joe's)
1/3 cup cheddar cheese
2 T. chopped green onions

Lay out your tortilla, flat. Place the cheese all over the tortilla.
Cook the chorizo and then spread it on top of the cheese.
Add your green onions, place in toaster oven at 400 degrees for approx. 4 minutes.
Garnish with sliced avocado.
Enjoy!
This is very satisfying!

I calculated points to be : 11 Weight watchers points plus.
If only using egg whites: 9

Snazzy Sandwich for your kiddo!

I was tired of making the same ham & cheese sandwich for my kid's for their lunch.

So, I got a little creative one day and this is what I came up with:

 

Cute, don't you think?
Very easy to make.
1. Sliced celery for the eyebrows.
2. Sliced cherry tomatoes and carrots for the eyes.
3. Cheese slices for the teeth.
4. Lunch meat for the tongue.

I'm sure there are lots of variations you can make up.
My kids got a good laugh out of these sandwiches and wouldn't you know it, they ate the whole thing!
Show me your sandwich creation!



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Vegan Cupcakes! Surprisingly delicious.

My Husband bought me a Martha Stewart cupcake recipe book for Christmas.
I've never been a "cupcake" person. Didn't really care too much for them. However, when I was pregnant with my last baby, I became addicted.
If there was a cupcake within arm's reach, I was gonna eat it!

So the other day, I got out my trusty cupcake recipe book and decided to try my hand at baking my own cupcakes. Well wouldn't you know it, I was out of eggs & milk. It was my lucky day though because I found one recipe for Vegan cupcakes. It didn't sound too good to me, but I figured I'd try it anyway. I was desperate for a cupcake, after all!
They turned out to be quite delicious.
I can't wait to try more recipes!


Here is the recipe:

1 1/2 Cups cake flour
3/4 Cup granulated sugar
1/4 cup unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1/4 Cup plus 1 Tb. vegetable oil
1 T. distilled white vinegar
1 tsp. vanilla extract
1 1/4 Cups water
Confectioners' sugar, for dusting (I opted out of this ingredient and used my own frosting instead)

1. Preheat oven to 350 degrees. Line standard muffin tin with paper liners. Sift together cake flour, sugar, cocoa, baking soda and salt.
2. With electric mixer, mix together oil, vinegar, vanilla and the water until well combined. Add flour mixture and mix until smooth.
3. Divide batter evenly among lined cups, filling three quarters full. Bake, rotating tin halfway through until toothpick inserted comes out clean. Approx 20 - 25 mins. Turn out cupcakes onto a wire rack and let cool.
4. Cupcakes can be stored up to 3 days at room temperature or frozen up to 1 month. Dust cupcakes with cocoa & confectioners' sugar.

5. EAT & enjoy!

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Tasty Tuesday

Slow cooker chicken posole (mexican stew)

1 lb. skinless, boneless chicken trimmed and cut into 1 in. pieces.
1 14.5 oz. can hominey (yellow or white, it doesn't matter).
1 14.5 oz. can diced tomatoes with green chilies ( I used rotel).
1 4 oz. can chopped green chilies, drained
1 cup frozen mixed vegetables, such as onion, pepper and celery. I use fresh vegetables and sautee them till softened.
1 cup reduced sodium chicken broth
1 garlic clove, minced1/2 tsp. ground cumin
1/4 tsp. salt
1/4tsp. black pepper
1 lime, cut into 4 wedges.

Preparation
1. Place all the ingredients except the lime in a 4 to 5 quart slow cooker.
2. Cover and cook until the vegetables are tender, 4-5 hours on high or 7 hours on low.
Serve with lime wedges.
May also garnish with chopped cilantro.

This only serves 4, so I usually make a double batch and freeze some for later.

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All things Related Tuesday

Crockpot chicken chowder

There are not too many foods I can eat these days. Being 4 months pregnant and still quite nauseous, I have to pick my meals carefully.

I came across this recipe online and it is delicious, easy and kid friendly.

Anything that my children eat willingly, on their own with no whining, I consider to be kid friendly.

Enjoy!

Crockpot Chicken chowder

• 1/2 cup chicken broth
• 1/4 teaspoon black pepper
• 1/4 teaspoon onion powder
• 1 potato, peeled, cut in 1/2" chunks
• 4 chopped green onions
• 1/2 pound boneless skinless chicken breasts, in 1-inch cubes
• 2 cans (approx. 15 ounces each) cream style corn
• 1/4 cup mashed potato flakes
• 1 cup skim or lowfat milk
• 1/2 cup shredded cheddar cheese

Preparation

Mix all ingredients except cheese, potato flakes, and milk in slow cooker. Cover and cook on LOW for 5 to 6 hours or until potatoes are tender and chicken is cooked through. Stir in potato flakes and milk and cook on HIGH, uncovered for 15 minutes until chowder has thickened and flakes have dissolved. Top with cheese before serving.

Serves approx. 6

southernfood.about.com/od/crockpotchickensoups
Linked to: All things related Tuesday