Tuesday, January 31, 2012

Sweet snack

Saw this idea from Saucy Sprinkles.  It is so
simple and so yummy.  Just stuff
raspberries with dark chocolate chips
 or white chocolate chips and enjoy! 

Green Monster Smoothie

1/2 cup frozen fruit (bananas, blueberries, pineapple, etc.)
1/2 cup light vanilla yogurt
1 cup Vanilla soy milk (I like Silk soy milk)
2 cups baby spinach (or more, or less)

Combine all ingredients in a blender and blend until smooth. I love
that I can drink my veggies and fruits for lunch or breakfast.  :) 

Wednesday, January 25, 2012

Crock Pot Chicken Taco Chili

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
3 boneless skinless chicken breasts  
chili peppers, chopped (optional)

Combine beans, corn, tomato sauce, tomatoes, 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.  You can
also try it with sour cream and cheese. 

Monday, January 16, 2012

Zucchini, Black Bean and Rice Skillet

 Picture and Recipe from Ready Set Eat

1 tablespoon Canola Oil
1-1/2 cups quartered lengthwise, sliced zucchini 
1/2 cup diced green bell pepper
1 can (15 oz) Whole Black Beans, drained, rinsed
1 can (14.5 oz) Hunt's Fire Roasted Diced Tomatoes with Garlic
3/4 cup water
1 cup instant white rice
1/2 cup shredded Cheddar and Monterey Jack cheese blend

Heat oil in large skillet over medium heat. Add zucchini and
bell pepper; cook 5 minutes, stirring occasionally. Add beans,
undrained tomatoes and water. Increase heat and bring to a boil.
Add rice; stir well. Cover; removefrom heat and let stand
7 minutes or until liquid is absorbed.  Sprinkle with cheese.

Monday, January 9, 2012

No Bake Energy Bites

1 cup oatmeal
1/2 cup peanut butter
1/3 cup honey
1 cup coconut flakes
1/2 cup ground flax seed
1/2 cup milk chocolate chips
1 tsp vanilla

Mix everything above in a medium bowl until thoroughly
incorporated. Let chill in the refrigerator for half an hour.
Once chilled, roll into balls and enjoy! Store in an airtight
container and keep refrigerated for up to 1 week.