Sunday, January 16, 2011

Lovies...

OH... Sunday night we meet again and Im not happy about it.
Its depressing how fast the weekends go by.
I hope ya'll had a great weekend!
I crafted, caught up on some sleep, cleaned, couponed, cooked, craigslisted....

Here is what I made(please note they were taken with my phone)...

The coffee filter wreath

The famous Subway Art
Bad lighting and its still wet, hence the shine...

Here is what I cooked...
Again both recipes from Gina's


Chicken Pot Pie Soup
Servings: 9 • Serving Size: 1 cup • Old Points: 3 pt • Points+: 4 pts
Servings: 6 • Serving Size: 1 bowl (1-1/2 cups) • Old Points: 5 pt • Points+: 6 pts

1/4 cup flour (to make gluten-free use 2 tbsp cornstarch instead)
2 cups water
4 cups fat free milk
1 large celery stalk, chopped
1/2 medium chopped onion
8 oz sliced baby portabella mushrooms
2 chicken bouillons
fresh ground pepper
pinch of thyme
10 oz frozen classic mixed vegetables (peas, carrots, green beans, corn)
2 potatoes, peeled and cubed small
16 oz cooked chicken breast, diced small
salt
Create a slurry by combining 1/2 cup of the cold water with flour in a medium bowl and whisk until well blended. Set aside.
Pour remaining water and milk into a large pot and slowly bring to a boil. Add celery, onion, mushrooms, chicken bullion, thyme, fresh pepper, frozen vegetables and return to a boil. Partially cover and simmer on low until vegetables are soft, about 20 minutes. Remove lid, add potatoes and cook until soft, about 5 minutes. Add chicken, and slowly whisk in slurry, stirring well as you add. Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve


I also made...
Crock Pot Chicken Taco Chili

Servings: 10 • Size: 1 1/4 cups • Old Points: 3 pts • Points+: 5 pts

Calories: 203.7 • Fat: 1.4 g • Carb: 33.3 g • Fiber: 10.0 g • Protein: 16.9 g

1 onion, chopped
1 16-oz can black beans
1 16-oz can kidney beans
1 8-oz can tomato sauce
10 oz package frozen corn kernels
2 14.5-oz cans diced tomatoes w/chilies
1 packet taco seasoning
1 tbsp cumin
1 tbsp chili powder
24 oz (3-4) boneless skinless chicken breasts
chili peppers, chopped (optional)
1/4 cup chopped fresh cilantro

Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro. Also try it with low fat cheese and sour cream (extra points).

I am still taking a Friday Fives break!
I am going to go start it up again I just want to chagne it up a little I just dont know what, any suggestions????

And I am gonna leave you tonight with this little lovie...


2 comments:

Shelli Ryan said...Best Blogger Tips[Reply to comment]Best Blogger Templates

Love, love, love the crafts! You should post a tutorial for the wreath!! I would have never guessed it was coffee filters!

Ashleigh said...Best Blogger Tips[Reply to comment]Best Blogger Templates

LOVE the wreath! and those recipes sound scrumptious! :) Happy Monday!

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