Monday, August 20, 2018

Crockpot Jalapeno Popper Chicken Chili

This was quite tasty and easy to make. I love using the crockpot any time of the year, but here in TX, the heat in the summer makes me NOT want to turn the oven on too much.

I will be traveling with Don for the next few weeks so will post again at the beginning of September.

Crockpot Jalapeno Popper Chicken Chili

2 lbs. boneless, skinless chicken breast

4 oz. Greek or Reduced Fat cream cheese, softened

1 (10.75 oz.) can condensed cheddar cheese soup

4-5 large fresh jalapenos, seeded and chopped Beth used 3 large

32 oz. fat free chicken stock

1 tsp. onion powder

1 tsp. garlic powder

1/2 T. salt

3 (15.5 oz.) cans cannellini beans, drained and rinsed

1 tsp. black pepper

For serving:  real bacon bits, reduced fat shredded cheddar or Mexican blend cheese, chopped pickled jalapenos, chopped green onions

In the pot of your slow cooker, whisk together softened cream cheese and condensed cheddar cheese soup until well combined.

Whisk chicken stock, salt, pepper, onion powder, and garlic powder into cream cheese/soup mixture.

Add jalapenos and frozen chicken breast. (You can use thawed chicken breast as well but keep in mind, it will cook faster.)

Cook 4-5 hours on high or 7 to 8 hours on low. When 1 hour of cook time is left, remove the chicken breasts from the pot, shred, and return to pot.**** Beth cut her chicken up into chunks before cooking, so added the beans at 4 hours of high cooking. Add cannellini beans and continue to cook for the last hour of cook time.

To serve, top each bowl with 1 tablespoon real bacon bits, ¼ cup reduced fat cheese, and, if desired, pickled jalapenos and green onions.

Weight Watchers info.:

This recipe makes 8 servings. Each serving is 13 ounces (weight) or about 1 ½ cups.

Old SmartPoints plan: 7 SmartPoints per serving

Freestyle plan: 3 SmartPoints per serving, 4 if using full fat cream cheese

By adding the suggested amount of bacon bits (1 SmartPoint) and reduced fat cheese (3 SmartPoints), the total value of each serving would be 7 Freestyle SmartPoints (11 on old plan) per serving.

Sunday, August 19, 2018

Taco Fiesta Bubble Up Casserole

This was easy and quite tasty--even if the first can of biscuits exploded all over the freshly washed floor!
Taco Fiesta Bubble Up Casserole

1 lb  lean ground beef
1 7.5oz package Pillsbury biscuits, 10 biscuits to the pack,
1 package Taco seasoning
1⅓ cup salsa
2 cup diced peppers
1 cup diced onion
1 cup reduced fat shredded cheese
Green onion, optional
Fat free sour cream for topping, optional

Preheat oven to 350F, spray a 9x13 casserole dish and set aside.

Cook ground beef in a pan on the stove, add taco seasoning and simmer for a few minutes, add in salsa and stir.
Cut up peppers, onion, and cut biscuits into 6 pieces each. 

Place half of the biscuit pieces in the bottom of a casserole dish, top with half of the meat mixture, half of the peppers and onions and half of the cheese. Repeat layers and finish with chopped green onion on top, if desired.

Loosely cover with foil and bake in oven for 35 minutes, remove foil and continue baking for 15-25 minute.  Let cool for 5 minutes then cut into 6 servings.  Top with a spoon of fat free sour cream (optional) 

Nutritional info, not including veggies, per serving.. Calories 254... Fat 7.2g... Saturated fat 3g... Carbs 21.2g... Fiber 1.5g... Sugars 3.5g... Protein 25.1g.. 7sp or 6pp per serving.

Saturday, August 18, 2018

M&M Cookies

The other day I was re organizing my candy cupboard to fit in the Ziploc bags I had gotten on a good deal. What? Doesn't everyone have a candy cupboard for all the candy sales after holidays?? I decided I have got to use a lot of this up when I bake. I used 1 of the 4 bags of m and m's I had! These were very good. I used a cookie scoop and then flattened out very nicely.


M and M Cookies

1 cup sugar
1 cup brown sugar
1/2 cup butter softened
1/2 cup oil
2 eggs
1 tsp baking powder
1 tsp salt
1 tsp baking soda
1 tsp vanilla
3 cups flour
1 bag M and M's, divided

Cream together sugars, butter and oil.   Add eggs and beat until fluffy.

Add dry ingredients as well as vanilla. Mix in 1/2 the bag of M and M's.

Place in balls on greased pan, insert 3-5 M and M's on top of each cookie.

Bake at 350 for 10-14 minutes.  Cool on pan for 1-2 minutes and finish cooling on a cookie rack.

Friday, August 17, 2018

Garlic Roasted Nuts

Kathleen made these for snacks for work this week. They are addicting, so she measured them out to 1/4 of a cup and put them in bags.

Garlic Roasted Nuts

2 cups Almonds

2 cups Raw Cashews

¼ cup Avocado Oil

1 tsp granulated garlic

Salt and Pepper

Preheat oven to 325. Place almonds and cashews in a jellyroll plan. Drizzle avocado oil over nuts. Sprinkle granulated garlic and salt and pepper. Stir until nuts are coated. Bake for 15-20 minutes, until the oil has soaked in and nuts are slightly crunchy. Place in airtight container or Ziploc bag and enjoy

Thursday, August 16, 2018

Grab-and-Go Breakfast Sandwiches

Jenna made these for easy breakfasts for her. They are like a breakfast sandwich from Mc Donalds

Grab-and-Go Breakfast Sandwiches

6 English Muffins

6 eggs

6 tsp, oil (we used coconut oil)

6 slices of cheddar or your favorite cheese

12 pieces of bacon

Salt and pepper

Separate the English muffins with a fork and place on a baking sheet. Broil the muffins until lightly brown and set aside. Heat 1 tsp of oil over medium heat. Crack eggs into pan, one at a time and sprinkle with salt and pepper. 

Fry the eggs hard (break the yolk) and flip until brown. Set aside to cool completely. Bake bacon in a 425 degree oven lined with foil until crisp, about 15-20 minutes. Remove bacon from pan onto paper towel and let cool completely. 

Place a slice of cheese on ½ of each English muffin. Place 1 ½ to 2 pieces of bacon on the cheese (you may want to break in smaller pieces so they fit on the muffin). Top with cooled egg and remaining muffin top. Wrap each sandwich in foil and place in the fridge for the week or freezer (good for 3 months). Before eating, unwrap with foil and warm on low power in the microwave.
9 Free Style Smart Points

Wednesday, August 15, 2018

Garlic Eye of Round Roast for Crock Pot

I had a top Eye of Round roast in the freezer. I found a recipe and changed it a bit. This was tender enough to cut with a fork, yet not falling apart like a shredded roast. Very GOOD!

Garlic Eye of Round Roast for Crock Pot
  • 3-4 lbs roast or eye round beef roast
  • 3-4 cloves garlic, cut into half
  • 1 t kosher salt
  • 1 t fresh cracked pepper
  • 2 sprigs rosemary, roughly chopped
  • 1-2 t MontrĂ©al steak seasoning

Cut slits in the roast and insert garlic pieces.  Combine seasonings and sprinkle over entire roast.
Place in crockpot and cook for 7-8 hours on low.  Slice with an electric knife and enjoy!

Tuesday, August 14, 2018

Slow Cooker Red Cabbage and Apples

I made this to go with a roast I made after vacation. I missed my kitchen! This was easy and quit tasty!

Slow Cooker Red Cabbage and Apples

  • 8 cups chopped or sliced red cabbage 
  • 2 cups diced apples 
  • 2 medium onions, sliced 
  • ¼ cup butter 
  • ⅔ cup cider vinegar 
  • ½ cup sugar or splenda
  • 1 tablespoon salt 
  • 1 teaspoon black pepper 
  • 1 teaspoon ground all spice
  • ⅓ cup water
  1. Melt butter in the bottom of a skillet.
  2. Add sliced onions to the melted butter and saute until the onions are beginning to become translucent.
  3. Pour butter and onions into the bottom of a slow cooker. Be certain to scrape all of the butter from the skillet into the slow cooker along with the onions.
  4. Add apples, and red cabbage to the slow cooker with the onions.
  5. Add spices, vinegar sugar and water. Mix contents of slow cooker together.
  6. Cover and cook on low for 6-8 hours or until cabbage is tender.
  7. Serve

Monday, August 13, 2018

Peanut Butter Snickers Cookies

Snickers, peanut butter and chocolate. What is NOT to love? These are great. I baked 4 dozen and froze almost 2 dozen dough balls.

Peanut Butter Snickers Cookies

1 cups and 1/2 c creamy peanut butter Beth used 1 18 oz jar
1 cup butter softened
1 cup brown sugar packed
1 cup granulated sugar
2 eggs
1 tsp vanilla extract
1 cups and 3/4 all-purpose flour
1 tsp and 1/2 baking soda
1/2 tsp salt
2 cups cut up Snickers Bars or Snickers Baking Bites Beth used 1 bag--11 oz
1/2 cup peanut butter chips
1/2 cup chocolate chips

Preheat oven to 350 degrees F.

With a mixer, beat together peanut butter, softened butter and sugars until creamy and well combined. Add in eggs and vanilla and beat until creamy.

Add flour, baking soda and salt to mixture and mix until just combined. Fold in Snickers, peanut butter chips, chocolate chips and peanuts.

Scoop cookies onto a cookie sheet that has been lined with a silicone mat, or sprayed with cooking spray.

Bake for approximately 12 to 14 minutes. Remove from oven and allow cookies to cool for 1-2 minutes before moving to a cooling rack.
YIELD: Approximately three dozen cookies  Beth got almost 6 dozen

Sunday, August 12, 2018

Black and White Rice Krispie Treats

These were quick and esy to put together. Press them firmly together while making them. When I cut them, many of them crumbled. They tasted great!

Black and White Rice Krispie Treats

for the white chocolate layer

4 tablespoons butter
2 tablespoons corn syrup
1 cup white chocolate chips
4 cups Rice Krispies

for the chocolate layer

4 tablespoons butter
2 tablespoons corn syrup
1 cup semi-sweet chocolate chips
4 cups Rice Krispies

  1. Grease a 9×13-inch pan.
  2. Make the white chocolate layer: In a large microwave safe bowl, melt together the butter, corn syrup and white chocolate chips. This took about 2 minutes and 30 seconds. Add the Rice Krispies and mix until the cereal in completely coated. Pour into the baking dish and press down into an even layer.
  3. Make the chocolate layer:  In a large microwave safe bowl, melt together the butter, corn syrup and semi sweet chocolate chips. This took about 2 minutes and 30 seconds. Add the Rice Krispies and mix until the cereal in completely coated. . Press FIRMLY over the white chocolate layer.
  4. Allow to cool completely before cutting into bars.

Saturday, August 11, 2018

Buttermilk Strawberry Bundt Cake with Sweet White Chocolate Strawberry Ganache

I made this to take to a Bible study get together with Don's mom. Everyone liked it. I used half yogurt and half sour cream. I adjusted the amount of food coloring since I think it can use more. My frosting didn't really get thick, but I LOVED everything about this cake!


Buttermilk Strawberry Bundt Cake with Sweet White Chocolate Strawberry Ganache

For the cake

1 stick softened butter
1/2 cup oil
1 3/4 cups granulated sugar
4 eggs
3/4 cup sour cream or plain yogurt
1/2 cup buttermilk
1 teaspoon vanilla
1/4 cup strawberry jam
3 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
5-6 drops red food coloring

For the ganache

14 ounce can sweetened condensed milk
2 tablespoons strawberry jam
1/2 cup white chocolate chips
3-4 drops red food coloring

Preheat oven to 350 degrees F. and spray a bundt cake pan generously with cooking spray.

In a stand mixer, beat the butter, oil, sugar, eggs, sour cream, jam and vanilla until combined. Place flour, baking soda, baking powder and salt into a large bowl, mixing to combine. Alternate adding flour then buttermilk until well combined. Stir in red food coloring to enhance pink color. Transfer batter to prepared bunt pan spreading cake evenly. Bake for 50-55 minutes until baked through. Remove and let cool completely.

Heat sweetened condensed milk in a small saucepan over medium-low heat, stirring. Add jam and white chips stirring until melted. Once melted, stir in red food coloring to enhance color if desired then turn off heat. Let cool/thicken for about 5 minutes. With a spoon, drizzle icing over cake letting drip down sides as desired. Serve room temperature.

Friday, August 10, 2018

Frank's Restaurant Pineapple Banana Bread

I made this for the girls take to work as treats. It is very tasty.
Frank's Restaurant Pineapple Banana Bread 
Frank's Restaurant, Texas Back Road Restaurant Recipes

3 c flour
2 c sugar
1 t baking soda
1 t salt
1 t cinnamon
1 c chopped nuts, optional
3 eggs
1 1/2 c oil
2 c mashed banana(Beth used 5 or 6)
1 8 oz can crushed pineapple(half drained)
2 t vanilla

Combine dry ingredients.  Stir in nuts and set aside.  In a separate bowl, combine remaining ingredients; add to dry ingredients, stirring just until batter is moistened.

Spoon batter into 2 greased loaf pans.  Bake at 350 for 1 hour and 5 minutes or until a toothpick comes out clean.

Cool 10 minutes in pans before removing to a cooling rack.

Thursday, August 9, 2018

Crab Salad with Cucumber and Tomato

I have had a package of imitation crab in my freezer for a LONG time. I found this recipe and made it for ME for lunches. I loved it!

Crab Salad with Cucumber and Tomato
adapted from

l lb 16 oz package of Imitation crab meat, chopped into small pieces
1  cucumber diced small
2 medium tomatoes diced and drained of any excess juice
1/4 cup chopped Green onions 
3 cloves of garlic, minced
1/2 cup mayo or to taste 

Mix all the ingredients together and serve.

Friday, August 3, 2018

Creole Green Beans

My girls and I are off on a short get away.  I will start posting again when we get back.
I had all the ingredients for this, so tried it. I really liked it.
Creole Green Beans
Smithharts Texas Grill Texas Back Road Restaurant Recipes
1 c chopped onions
2/3 c bell peppers, shopped
2/3 c chopped celery
2 T butter
1 1/2 salt
1/4 t pepper
2 c diced tomatoes Beth used a 15 oz can, drained
2 c green beans Beth used a 28 oz can

Saute onions, pepper and celery in butter until tender.  Add remaining ingredients.  Cook over low heat for 20 minutes.

Thursday, August 2, 2018

Broccoli Cornbread

This was quick and easy to put together and we all liked it!
Broccoli Cornbread
JR;s Barn,Texas Back Road Restaurant Recipes

1 box Jiffy cornbread mix
4 eggs
1 16 oz package frozen broccoli, thawed chopped and drained
1 stick butter, melted
1 onion, chopped
1 c sour cream
jalapeno to taste

Mix all ingredients together.  Spray a 9 x 13 pan and pour batter into it.  Bake at 350 until done---about 40-50 minutes.

Wednesday, August 1, 2018

Murphy’s Steakhouse Tuscan Rib-Eye

I had 3 Rib-eyes, so I tripled this recipe. The whole family said this was the best recipe ever! I grilled them instead of pan frying them.

Murphy’s Steakhouse Tuscan Rib-Eye

Murphy's Steakhouse Texas Back Road Restaurant Recipes
1 18-oz. bone-in, rib-eye steak
2 tsp. extra-virgin olive oil
4 sprigs fresh rosemary
4 sprigs fresh thyme Beth used 1 1/2 t dried
2 cloves garlic, peeled and smashed Beth minced
1 1/4 tsp. kosher salt
1/4 tsp. fresh ground black pepper

Place steak in a sealable container. Mix olive oil, rosemary, thyme, salt and pepper and garlic together and then pour over steak to marinate an hour or longer. Heat grill pan over medium-high heat. . Place on pan and sear five minutes without moving steak. Flip and repeat on other side. Beth grilled these, since she had 3 large steaks.