2014 ~ Colie's Kitchen

Dec 18, 2014

Loaded Chicken O' Brien Potato

This is probably one of my new favorite recipes but let me tell you as much as I love it (and I do) it’s not figure friendly at all. I would guess (estimate) about 600-800 calories per serving. Killer huh? For just an occasional delicious meal I would say it’s worth a splurge. This is amazing. The flavor is fantastic!

This is an easy recipe but it’s time consuming. Unless you have the time to micromanage this recipe then don’t make it. The key to the flavor is the making sure your potatoes are super brown. I think it could be awesome with sweet potatoes too!!

I find that making this while I have other things to do in the kitchen works best. This recipe is really worth the trouble and worth the calories!!

Ingredients:

1 lbs. chicken breasts, cubed
1-1/2 pounds potatoes, cubed
1 large onion sliced
1 green bell pepper sliced
Olive oil
1 1/2 teaspoons salt
1 tablespoon fresh ground pepper
1 tablespoon paprika
3 garlic cloves
2 tablespoons garlic powder
1 tablespoon onion powder
1 cups cheddar cheese, shredded
½ pound bacon

Directions:

Preheat oven to 500 degrees.
In large bowl, mix olive oil (as needed), salt, pepper, onion powder, paprika, garlic powder.
Add potatoes to bowl and mix well.
To a large baking dish (9x13) line with parchment paper
Add potatoes, allow for excess sauce in the remaining bowl.
Add cubed chicken to bowl with leftover sauce and allow to marinate while potatoes bake.
Bake potatoes for 60 minutes, stirring every 15 minutes. This will insure your potatoes brown for flavor
While the potatoes are baking add sliced bacon to a pot and begin to fry. Cook for about 10 minutes then add the sliced onion, green peppers, and garlic and cook until the bacon is cooked through.
Once the potatoes are done mix in the vegetables then bake another 15 minutes.
Once potatoes are done, add the chicken then layer the cheese over the chicken.
Bake for additional 15 minutes or until chicken is done and cheese is melted.

3-1-2 Microwave Chocolate Cake in a Cup (3 Weight Watchers Smart Points)

This recipe is amazing… I mean amazing! I didn’t think it would be but in fact it’s awesome!! It’s so simple and delicious! Mix, measure, microwave and eat! Maybe it should be called the 3 M’s cake!

This is one of those recipes you can keep on hand for cake emergencies like a guest coming over or a chocolate cake emergency. If you are someone who doesn’t like angel food cake you might not like this cake because it’s spongier like angel food. The angel food cake is what makes the entire cake rise so you won’t want to replace it with anything else.

This really is a fun recipe and something that is so easy to make with the kids. They will love it and freak out that they can actually have a cake in 1 minute. I think this recipe is also great because you won’t have cake laying around all the time waiting for you to eat it. This is an emergency cake or a quick cake. Enjoy

Ingredients:

1 box Angel Food Cake Mix
1 box Chocolate cake mix (or any flavor)
Water
Zip Bag
Chocolate Chips
Toppings

Directions:

Mix the 2 cake mixes together in a gallon zip-lock bag. Then shake-shake-shake… yes you can dance around the kitchen without looking weird… you have a purpose! Then the mix is ready!
To make the cake
In a coffee cup or a ramekin mix 3 tablespoons cake mix with 2 tablespoons water; and optional chocolate chips
Mix together and microwave for 1 minute. Let this rest for a few minutes and serve with toppings.
My toppings were chocolate syrup, cool whip and sprinkles.

Original Recipe Source

Wild Rice Stuffed Acorn Squash

I had never had an acorn squash in my life but when I saw them on sale one day I knew I had to give them a try. They were so pretty and green that they called my name.

To my surprise an acorn squash taste a lot like a pumpkin. The texture and consistence are the same and the flavor is very close. The color is different inside and out and I have to admit I liked them more than I thought I would. I think more than even the acorn squash I loved the stuffing recipe.

This recipe would be awesome all along! Forget the acorn squash if you don’t like squash and just make the stuffing. It makes an amazing presentation and taste divine!

Ingredients:

1 package (6 ounces) long grain and wild rice mix (Uncle Ben’s)
2-1/3 cups vegetable or chicken broth
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
2 celery ribs, chopped
1 medium onion, chopped
1 tablespoon olive oil
3/4 cup dried cranberries
1/2 cup coarsely chopped pecan halves, toasted
4 medium acorn squash
3/4 cup water

Directions:

In a large saucepan, combine the rice with contents of seasoning mix, broth, sage and thyme. Bring to a boil. Reduce heat; cover and simmer for 23-25 minutes or until rice is tender and liquid is almost absorbed. Meanwhile, in a large skillet, sauté celery and onion in oil until tender. Stir in cranberries, and pecans. Remove from the heat. Stir in rice mixture.
Cut squash in half widthwise. Remove and discard seeds and membranes. With a sharp knife, cut a thin slice from the bottom of each half so squash sits flat. Fill squash halves with about 1/2 cup rice mixture. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Pour water into pan.
Coat one side of a large piece of heavy-duty foil with cooking spray. Cover pan tightly with foil, coated side down. Bake at 350° for 50-60 minutes or until squash is tender. Yield: 8 servings.

(Adapted) Original Recipe Source

Herbed Sausage Stuffing

This recipe is really great! I didn’t have a lot of expectations because I have never had sausage dressing. I thought it was great. I didn’t think anyone one else in my house would like it but everyone gobbled it down. The next time I make this I am going to use hot sausage instead of mild I think the hot would be amazing.

It’s a very hearty recipe. I didn’t really follow the original recipe and this is actually a half recipe. It’s really good and easy. I would make it again that’s for sure!

Ingredients:

1 (16 ounce) packages Regular Flavor Jimmy Dean Pork Sausage
4 ounces fresh mushrooms, sliced
3/4 cup diced onions
3/4 cup diced celery
2 cloves garlic, minced
2 teaspoons poultry seasoning
1 teaspoon black pepper
1 (8 ounce) package herbed dry bread cubes
1 cups chicken broth
1/2 egg, lightly beaten

Directions:

Preheat oven to 325 F.
In a large saucepan or stockpot, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink.
Add mushrooms, onion, celery and garlic; cook 10-12 minutes or until onion is translucent, stirring frequently.
Transfer mixture to a large bowl; add remaining ingredients and stir well.
Pour into a buttered 2-quart casserole.
Bake covered for 60 minutes.

Adapted from Original Recipe Source

Rustic Chicken Noodle Soup

With all the early cold weather we have been having soup and stew have been on the dinner table all week. We had this soup last night and I must say it was probably one of the best chicken noodle soups I have ever had.

I didn’t really get the recipe from any one place it was more a combination of recipes I had seen online, a recipe my grandmother would make, and my own ideas. I am stunned how good this recipe turned out to be. It’s nice a hearty yet light and delicious.

What makes it kind of rustic in my opinion is that everything is basically a rough chop you don't really need to measure or be precise on anything just chop and go. This is a huge time save and makes for a hearty delicious soup!

It’s so easy to make its almost criminal. I had everything chopped and cooking in less than 30 minutes now that’s my kind of recipe. If you are looking for something quick, easy, and delicious this is the recipe.

One of my favorite parts of this recipe is the fact that most things in it are pantry staples so you don’t have to spend a fortune to make it. It’s a great way to use up left over chicken, pasta, and vegetables that will be leaving this world soon. This recipe could be a base for just about anything you want to add to it. Enjoy!

Ingredients:

12 oz., Cooked Boneless Skinless Chicken Breast -diced
4 medium, Carrots – cut into ½ inch rings
1 Onion Medium White – rough chopped
4 Celery Stalks - rough chopped
4 oz., White Button Mushrooms- thick sliced
3 Garlic Cloves - minced
1 tablespoon Oil
4 cups chicken broth
1 cup water
1 Can light Cream of Chicken Soup
1/3 cup Chardonnay
1 cup dry, Fusilli
3 oz. Raw Spinach

Directions:

To a large pot add prepared onion, celery, and carrots and olive oil. Cook until the onion and celery are tender.
Add garlic and chardonnay. Cook until the chardonnay is reduced to half.
Add light cream of mushroom soup, diced chicken breast, mushrooms, chicken broth and water.
Bring to a boil then cook on low for 1 hour occasionally stir to ensure nothing is sticking or burning.
After 1 hour add fusilli bring soup to a boil then turn the soup back down to medium low and cook for about 15 minutes or until fusilli is tender.
For the last 5 minutes of the fusilli’s cooking time add spinach. Serve with a hearty crusty bread on the side

Fried Wiener Sandwiches

I have grown up on fried wiener sandwiches! They are probably one of my most favorite things to eat. They are total comfort food for me. I think it’s probably one of the most redneck things I love to eat.

Today when I eat them I eat them much more lightened up. Instead of full fat wieners I use lean, and instead of regular bread I use a light bread. My fried wiener sandwiches are no more than 240 calories and I love them. I think they are the best. These and fried bologna are two things that would get my best friend to the house as fast as her legs would move when we were kids, oh yeah and my mom’s queso!

Ingredients:

2 lean wieners
2 slices of white bread
Mustard to taste

Directions:

Slice each wiener half way through the wiener but not all the way and place each wiener on the frying pan flat. Slowly fry your wiener. You don’t want to cook them too fast or they will burn before they are heated through. You want them to get nice and dark but not burnt. The dark wiener is what will give your sandwich added flavor.
Once you reach a dark crispiness. While your wieners are cooking slather mustard on your bread. You will want to cover your bread evenly so that every bite has mustard. You won’t want to substitute anything but mustard on your bread. The tangy mustard pairs perfectly with the wiener.
Then place each wiener on the bread and top with the other slice of bread. Cut your fried wiener sandwich in half if you desire.

Wordless Wednesday: Texas Renaissance Festival

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Un "Baked" Cinnamon Apples

I can’t even begin to express how amazing this recipe is. It’s so easy and so delicious and I just love it. For something so simple you are left so happy and satisfied. I know this is not a healthy thought but this would be awesome with a scoop of ice cream if you are having a decadent moment!

You have to give this a try. It would also be great to top off your oatmeal. Sweet, delicious, and amazing! Kids will love this. You could call it crust less apple pie!

Ingredients:

1 Gala or Pink Lady Apple (something sweet)
1 tsp Ground Cinnamon
Stevia
Whip topping (if desired)
Small Glass or Plastic Bowl
Plastic/Glass lid or Plastic wrap

Directions:

Using a knife cut your apple into chunks. Place the apple chunks into a bowl then add the cinnamon, and stevia and mix well. Cover the bow and place in the microwave
Microwave on high for 2 minutes, then check your apples to see if they are cooked through or not. If they are at the desired tenderness.
Carefully remove the bowl from the microwave then stir. If you desire top with whip topping and another sprinkle of cinnamon.

Adapted from Original Recipe Source

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Chicken Tortilla Soup (Ree Drummond)

This recipe is delicious and super easy. Don't let the ingredient list overwhelm you this is sooo easy because you are opening up a lot of cans and spices.

Everyone in the house freaked out over how amazing this was. I love the ease of it and I love that if you have left over chicken you can easily make this soup.

I love Ree Drummond! Her recipes are amazing! They are easy and delicious and best of all totally filling! Make it even easier by using left over chicken!!

Ingredients

1-1/2 teaspoons ground cumin
1-1/4 teaspoons chilli powder
1/2 teaspoon garlic powder
1/2 teaspoon salt, plus more to taste
2 boneless, skinless chicken breasts
2 tablespoons olive oil
1 cup diced onion
1/4 cup diced green bell pepper
1/4 cup diced red bell pepper
3 cloves garlic, minced
10-ounce can diced tomatoes and green chiles, such as Rotel
4 cups low-sodium chicken broth
4 cups hot water
3 tablespoons tomato paste
2- 15-ounce cans black beans, drained
3 tablespoons cornmeal
5 small corn tortillas

Directions:

Preheat the oven to 375 degrees F.
Start by mixing together the cumin, 1 teaspoon of the chilli powder, the garlic powder and salt. Drizzle the chicken breasts with 1 tablespoon of the olive oil. Then sprinkle with 1 teaspoon of the spice mixture. Set the rest of the spice mixture aside. Bake until the chicken is cooked all the way through, 15 to 20 minutes. Remove it from the oven. Cut the chicken into cubes and set aside.
Next, heat the remaining 1 tablespoon olive oil in a large pot over medium-high heat. Throw in the onions, green and red bell peppers and garlic. Throw in a tablespoon of the spice mixture used to season the chicken. Add a little extra chilli powder (about 1/4 teaspoon) for heat. Stir to cook the vegetables until they begin to turn golden brown, about 5 minutes. Add the cubed chicken and diced tomatoes, juice and all. Add the chicken broth, hot water and tomato paste. Stir to combine and bring the mixture to a boil. Reduce the heat to low. Add the drained black beans. Next, mix together the cornmeal with 1/2 cup water. Add the mixture to the pot, and then simmer the soup for 10 to 15 minutes. Give it a taste and add salt or seasonings as needed; be sure to not under salt it!
Cut the tortillas into uniform 2- to 3-inch strips. Stir most of them into the soup just before serving. This is what makes tortilla soup tortilla soup! Turn off the heat and get ready to serve it up. Ladle the soup into a bowl, then add avocado, red onion, sour cream, cilantro and extra tortilla strips to the top. The more toppings on tortilla soup, the merrier.

Original Recipe Source

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Whipped Pumpkin Butter Spread

This whipped pumpkin butter is delicious! You can’t eat much because the calories are killer for 1 tablespoon. You certainly want to be selective on what you are using it on and how much you use unless you are one of those people who are lucky enough not to worry about calories.

I am in love with this pumpkin butter. I have used it on bagel thins and on English muffins, but I think you could use it on just about anything and be happy.

Nothing says Fall like pumpkin and nothing makes me happier than pumpkin everything!!

Ingredients:

1/2 cup softened butter
1/2 cup honey
3 tablespoons canned pure pumpkin
1 teaspoon pumpkin pie spice

Directions:

Place the butter in a mixing bowl, and whip on high speed with an electric mixer until fluffy, about 1 minute.
In another bowl, stir together the honey, pumpkin, and pumpkin pie spice until well mixed. Add the honey mixture to the butter, and whip on high with the electric mixer until the mixture is fluffy and smooth, about 1 more minute.
Chill the pumpkin butter for several hours or overnight to blend the flavors.

Original Recipe Source

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Spinach and Greek Yogurt Dip

This recipe is to die for! I mean seriously to die for. I am in love. I made this with full fat mayonnaise. I regret that I made it with full fat mayo because of the fat and the calories so next time I will use low fat mayo.

This is so awesome. I love the flavor and to top it off it’s something that is so low in calories especially if you use low fat mayo. I could eat this day and night on Wasa toast.

This is something that is now a staple in our house. Everyone really loves it and eats it liberally. The points are super low if you are counting point for Weight Watchers. Wahoo a good low recipes.