Tuesday, September 15, 2009

Tortilla Soup


1 Tbsp vegetable oil
1 med-sized green pepper, seeded and finely chopped
1 small onion, finely chopped
1 jalapeno pepper, seeded and finely chopped
1 Tbsp chili powder
5 cups low-sodium chicken broth
3 cups cooked, shredded chicken
1 can (14.5 oz) no-salt-added diced tomatoes
1 can (14.5 oz) black beans, drained and rinsed
2 Tbsp lime juice
3/4 tsp salt
1/2 of a firm, ripe avocado, cut into chunks
1 cup crumbled baked tortilla chips (optional)

Heat oil in a large saucepan over medium-high heat. Add green pepper, onion and jalapeno to saucepan and cook, stirring often, for 7 minutes. Stir chili powder into pot and cook, stirring occasionally, for 1 minute.

Pour broth and 1 cup water into saucepan. Bring to a boil and reduce heat to medium; simmer for 10 minutes. Stir in chicken, tomatoes, beans, lime juice and salt; cook for 5 minutes or until warmed through.

Ladle 1 1/2 cups soup into bowls; divide avocado chunks among bowls. Serve with chips on top, if desired.

Monday, September 14, 2009

Game Day Mix

I am constantly looking for good, fun things for the kids in their snacks. On the back of the Cheez-it's I found this recipe. It is great


5 cups. cheez-It cheddar Jack crackers
5 cups Crispix cereal
1 cup small pretzels
1 cup roasted almonds (optional)
1 tbsp. vegetable oil
4 tsp. lemon juice
2 tbsp. Worcestershire sauce
1 tsp. EACH; celery salt, garlic salt, onion salt, garlic powder and onion powder.

In a large mixing bowl, combine cereal, cheez-It, pretzels and almonds. Set aside.

In a small bowl, combine remaining ingredients, mixing well. Pour seasoning mixture over cereal and cracker mixture. Gently stir until evenly coated. Pour mixture onto 11 x 13 baking pan.

Bake at 250 degrees for 45 minutes, stirring every 15 minutes. Spread on paper towels to cool. Store in airtight container.

I just put it in snack size bags and put it in a basket so the kids can have it ready for their lunches or for an after school snack.

Friday, September 11, 2009

Strawberry Whipped Sensation

This is a Yummy, fun, frozen summer time treat.


4 c. fresh strawberries, divided
1 (14 oz.) can fat free Sweetened Condensed Milk
1/4 c. lemon juice
1 tub (8 oz.) cool whip lite shipped topping, thawed, divided
8 reduced fat OREO chocolate sandwich cookies, finely chopped
1 Tbsp. butter, melted

Line 8 x 4 inch loaf pan with foil. Mash 2 cups strawberries in large bowl. Stir in condensed milk, juice and 2 cups of the Cool Whip; pour into pan.

Top with combined chopped cookies and butter; press into mixture. Cover

Freeze at least 6 hours. To serve, invert dessert onto plate. Remove foil. Frost with remaining cool whip. Top with remaining strawberries, sliced. Store leftovers in freezer.