Tuesday, November 22, 2011

Skinny Chicken & Rice

This recipe comes from Skinny Crock Pot. I made this yesterday, and it was yummy!

Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours, 10 minutes
Yield: 9 Servings
Serving Size: 1/2 cup


1 tablespoon Extra Virgin olive oil
1 small yellow onion, diced
½ cup diced red bell pepper
1 cup wild rice blend, uncooked (wild rice, long and short grain brown rice)
2 (thawed) chicken breasts fillets, skinless, cut into 2” pieces
1 cup chicken broth, fat free, low sodium
1 (14.5 ounce) can diced tomatoes with liquid
½ teaspoon freshly ground black pepper
½ teaspoon cayenne pepper (optional)
½ teaspoon red pepper flakes
Salt to taste
NOTE: If you like extra spice in your dish, use “Fire Roasted Tomatoes” as a substitute for diced tomatoes. The rice used for creating this recipe was Lundberg Wild Blend.


Heat oil in a large skillet, add onions and bell pepper and sauté on medium low heat until tender, about 3 minutes. Add rice and continue to sauté for another 1 to 2 minutes. Remove skillet from heat and add the remaining ingredients, except chicken, stir to combine. Place chicken in the crock pot and pour ingredients from the skillet over chicken. Cover and cook on low 4 hours.

Thursday, November 17, 2011

Snicker Apple Salad

Got this recipe on Pinterest. If you can even call it a recipe, it's soooo easy!

Small cool-whip
bag of snickers (little bite size or you can cut snack size or larger into pieces
2 peeled, cored, diced granny smith apples

Directions: Mix all in large bowl

See what I mean? Yummy, too

Monday, November 14, 2011

Acorn Squash

Think of how yummy a sweet potato is smothered in cinnamon and brown sugar and multiply it. This is SO YUMMY.
Acorn Squash Recipe

Prep Time:
5 Min
Cook Time:
1 Hr
Ready In:
1 Hr 5 Min

  • 1 medium acorn squash, halved and seeded
  • 1 tablespoon butter
  • 2 tablespoons brown sugar
  • (I also sprinkled cinnamon)


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Turn acorn squash upside down onto a cookie sheet. Bake in a 350 degrees F (175 degrees C) oven until it begins to soften, approximately 30 to 45 minutes.
  3. Remove squash from the oven and turn onto a plate so that the flesh is facing upwards. Place butter and brown sugar into the squash, and place remaining squash over the other piece. Place squash in a baking dish (so the squash wont slide around too much) while baking.
  4. Place squash in the 350 degrees F (175 degrees C) oven and bake another 30 minutes.

Source: http://allrecipes.com/Recipe/acorn-squash/detail.aspx

Friday, November 11, 2011

Applesauce Bread

I have recently discovered this awesome foodie site, SkinnyTaste, and I have loved every recipe I've tried from her!  This one is no exception.  I've made 4 loaves of it already and the whole family loves it!  This is a "light" recipe too...and if you are following Weight Watchers, she includes all the nutritional info along with the points for each recipe.

Applesauce Bread {I slightly changed the recipe, so my revised version is below....for the original recipe, visit the link in the title}
1 large finely diced, peeled apple, diced into 1/4" pieces
  • 1/2 tsp lemon juice

  • 1 tbsp honey

  • 1/8 tsp + 1/2 tsp cinnamon

  • 1 1/2 cups applesauce

  • 1 1/2 cups white whole wheat flour

  • 3/4 cup brown sugar, not packed

  • 1 tsp baking soda

  • 1/4 tsp ground nutmeg

  • pinch of allspice

  • 1/4 tsp salt

  • 2 TBSP canola oil

  • 2 large egg whites

  • 1 1/2 tsp vanilla extract

  • In a medium bowl, combine diced apples, lemon juice, honey, and 1/8 tsp cinnamon.  Set aside.

    Preheat oven to 350°. Spray a 9 x 5 inch loaf pan with baking spray.

    In a medium bowl, combine flour, baking soda, nutmeg, 1/2 tsp cinnamon, allspice and salt with a wire whisk. Set aside.

    In a large bowl mix oil, egg whites, sugar, apple sauce and vanilla; beat at medium speed until thick. Scrape down sides of the bowl.

    Add the flour mixture, then blend at low speed until combined. Do not over mix. Fold in apples.

    Pour batter into loaf pan and bake for 55 minutes or until a toothpick inserted in the center comes out clean.

    Let cool in pan for 20 minutes and then remove to finish cooling.