White Chicken Chili

I couldn't get a great picture of this but it is VERY tasty AND healthy (okay, unless you are on a low sodium diet)!!

4 cups water
1 tsp lemon pepper
2 tsp cumin (separated)
2 cubes chicken bouillon
4 chicken breasts, diced
1-2 cloves garlic (can substitute 1/2-1 tsp garlic powder)
1 onion, chopped (can substitute 2 Tbs onion flakes)
1 tsp oil
2 cans white northern beans
2 cans green chilies, chopped
1 can garbanzo beans
1 can shopeg (or white) corn
2-3 tsp lime juice

Combine the water, lemon pepper, 1 tsp cumin, bouillon and chicken and cook for 20 minutes. Saute the garlic and onion in oil (omit this step and the oil if using dehydrated garlic and onions). Combine all the ingredients (do not drain any cans before adding) and add 1 tsp cumin and lime juice and simmer for one hour (or until chili thickens). Serve with grated Monterey Jack cheese on top.

From the kitchen of Jen Miller

Cookies and Cream Pops

2 cups milk
1 pkg (4 serving size) vanilla or chocolate flavor instant pudding
1/2 cup thawed cool whip topping
6 oreo cookies (I used 7)
9 3-oz paper cups
9 popsicle sticks
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1. Pour milk into medium bowl. Add dry pudding mix. Beat with wire whisk for 2 min.
2. Place cookies in resealable plastic bag; crush with rolling pin.
3. Gently stir in whipped topping and crushed cookies into pudding mixture
4. Scoop pudding mixture into cups.
5. Place popsicle sticks into each for a handle and freeze 5 hours or until firm.
6. When ready to eat, place bottom of each cup in medium bowl of warm water for 15 sec. Press bottom of cup firmly to release. (Or if you are impatient, just tear the cup and eat!)

Caramel Krispies

2 bags (12 oz) marshmallows
1 cube butter
1 box (15 oz) rice krispies
1 bag (12 oz) miniature marshmallows
1 lb. caramels
1 can sweetened condensed milk
1 cube butter

Put 2 bags marshmallows in mixing bowl, slice butter on top of marshmallows. Put in microwave on high for 2 to 3 minutes (when marshmallows start to expand, they are done). Take out and stir well (mixture will continue to melt as it is stirred). Mix marshmallow cream and cereal together. Divide in half and spread half on a cookie sheet. Place miniature marshmallows on top of first layer of rice krispie treats. Melt caramel, milk and butter in microwave on high for 5 to 7 minutes. Keep checking and stirring until melted. Pour over marshmallows. Cover with remaining rice krispie mix. Note: these cut better if refrigerated but serve better at room temperature.

I guess I better stop nagging you about posting diet friendly recipies!

Moo Goo Mud Pie

This is a lot of work but it is SO WORTH every drop of work that is put into it!


Ingredients

½ gallon ice cream (butter pecan, maple nut, vanilla, cookies and cream, etc.)

Crust:
1 - 15 oz pkg chocolate oreos
1 cube melted butter or margarine

Chocolate sauce (better if this is doubled):
1 oz semi sweet baking chocolate
¼ cup butter
1 tsp vanilla
5 oz evaporated milk
⅔ cup sugar
⅛ tsp salt

Optional topping:
¼ cup slivered almonds

Crush cookies in a blender (use pulse setting and only do 1/3 package at a time). Mix crumbs with melted butter and press firmly into bottom of a 9x13 pan. Soften ice cream and spread over cookie crust. Freeze. Melt chocolate. Add butter, sugar, vanilla, salt and milk (in that order). Boil slowly for 8 to 10 minutes. Remove from heat and cool completely. Spread over frozen pie. Sprinkle with almonds and return to freezer.

Soft Chocolate Peanut Butter Cookies


1 pkg. (2-layer size) devil's food cake mix
4 oz. cream cheese, softened
1/2 cup peanut butter
2 eggs

Directions:
Preheat oven to 375ºF. Place ingredients in large bowl. Beat with electric mixer on low speed 1 min., then beat on medium speed 1 min. or until mixture pulls away from side of bowl and forms soft dough.

Shape into 1-inch balls. Place, 2 inches apart, on baking sheets. Flatten each ball, in criss-cross pattern, with tines of fork dipped in sugar.

Bake 7 to 8 min. or just until edges of cookies are set. (Do not overbake.) Cool on baking sheet 2 min. Remove to wire racks; cool completely.

Makes about 44 cookies. For those of you doing weigh watchers they are only 2 points a cookie!

Not quite like Grandma made it...

I admit it, this isn't as good as Grandma's. But Gram's recipe isn't exactly "waist-friendly". So here is the healthy version of one of my favorite dishes:


Chicken Pot Pie

8 oz boneless, skinless lean chicken breast, cut into bite-sized pieces
3 cups frozen mixed vegetables
1 10.75-oz can Campbell's 98% fat free cream of celery soup
3 servings Pillsbury Reduced Fat Crescent Rolls refrigerated dough

Preheat oven to 350. Cook chicken pieces in a pan sprayed with non-stick spray, until chicken is light brown. Meanwhile, heat frozen veggies in the microwave according to package directions. Mix chicken, vegetables, and soup together, then place in a baking dish sprayed with non-stick spray. Bake for 30 minutes or until mixture is hot and bubbly, stirring halfway through.

While dish is cooking, unroll 3 crescent rolls. Use your hands to combine pieces into one large ball of dough. With a rolling pin, roll the dough out into a piece large enough to fit inside the dish. Lay the dough across the top of the mixture, then put it back in the oven for another 15-20 minutes.

Serves 4. Weight Watchers points = 5.

Really good, despite only having four ingredients!

Julie Wageman Chicken cassarole

Okay, so it's a silly name, but my husband won't let me rename it! Julie brought this to me right after I had Kaylie, and I LOVED it! It took a year and a half for me to get the recipe, but now it's a regular on our menu! Enjoy!

1 can each of French Onion soup
Cream of Celery
Cream of Mushroom
Cream of Chicken
3-4 cups of rice...cooked and cooled
1 cup margarine or butter (I used only half a cup of butter, and it turned out great!)
4-6 chicken breasts, not cooked

Mix all of the soups together, and pour 1/2 of it on the bottom of a 9x13 pan, set aside. Pour the rice over the soup mix; melt the butter and pour that over the rice. Lay the uncooked chicken on the rice, and cover with the rest of the soup mix.

Cook at 250 for 3-4 hours. Goes great with steamed broccoli, green beans, or asparagus! So sorry I don't have a picture of it! But it's so yummy!