Skinny Chili

Ok, so last week I started doing weight watchers points. I only have 24 daily points and by dinner those points are usually few and far between. I do have 35 extra weekly points I can use to splurge, but I really want to save those up for something good.

Thursday night I tried a weight watcher's recipe for chili. It is only 2 points per serving!!! Taylor and I both loved it. And one serving really filled me up. Taylor went back for seconds. ;) I added some fresh cayenne pepper to mine. I really like to use them when they are green because the skin hasn't gotten as tough and they are still pretty hot!



Skinny Chili (This is my name for the dish, not the original author's.)
Source: Judy Scuderi, find it here
Serves: 6

1 lb. lean ground beef (10% or less)

2 garlic cloves, finely chopped

2 tbsp. chili powder

1 tsp. ground cumin

1 can (28 oz.) crushed tomatoes

1 can (15 oz.) red kidney beans, rinsed and drained

1 sweet onion, chopped

1/4 cup canned diced chilies

2 tbsp. tomato paste

Instructions

1. In a large nonstick skillet brown beef and garlic over medium heat, stirring occasionally to break up meat. Drain excess fat. Add chili powder and cumin and stir to combine.

2. Combine tomatoes, beans, onion, chilies, and tomato paste in crockpot. Stir in beef mixture. Cover and cook on High until flavors are blended, 4 - 5 hours.

I added a little dried oregano and basil, salt and pepper to the crock pot for some extra seasoning.

Comfort Food

I have some friends who are all about crock pot cooking. I have a great crock pot that we received for our wedding and I've used it a few times, but I've never been overjoyed with the results. Don't get me wrong, the food was ok, just not my style. Taylor usually really likes it. I think the only thing I've actually ever made in it is pot roast, which isn't my favorite any way, so that might be why I haven't been pleased with the resulting flavors.

Well, today I have a new crock pot recipe for you, and it is really good! My mother-in-law recently asked me if I knew how to make chicken and dumplings. She said she's never mastered making good dumplings and I told her I would look into it. This Crock Pot Chicken and Dumplings is SO good and super easy. I read a bunch of different crock pot recipes and most of them called for using canned biscuits for the dumplings. Usually I'm not above taking that short cut, but I really wanted to make my own dumplings this time. I did take the short cut of using baking mix instead of completely from scratch because I already had some on hand. I think next time I'll try canned biscuits. Haha! My baking mix dumplings were like drop biscuits on the top of my chicken and they just turned into huge 1/2 wet 1/2 dry dumplings. Don't get me wrong, they were good, but not really what I was looking for. The chicken turned out great! Great flavor and Logan loved it! He did not like the dumplings. Ha!

I really just came up with my own recipe and I'll definitely be doing this again. I did add some peas and carrots to Logan's bowl so he could get some extra veggies. He loves peas and carrots! I on the other hand, do not. Taylor had the choice to add some to his and he passed too. At least we try to make sure our son gets some healthy food. ;)

Crock Pot Chicken and Dumplings
Source: Me

Add to the crock pot:
3 frozen chicken breasts
1 tbsp each: onion powder, garlic powder and dried basil
1 tsp each: salt and pepper
Chicken Stock, enough to completely cover the breasts. I used about half a box of stock.

Set crock pot on low for 5-6 hours. You can tell when they are ready because the chicken just falls apart when you try to pick it up.

Remove chicken breasts and shred the meat.

Dissolve 1 tbsp cornstarch into 1 tbsp cold water, then add to the stock in the crock pot. Mix well, then add back in the chicken. (This thickens the stock and makes it creamy. If you prefer a thinner stock, skip this step)

Turn crock pot to high.

In a mixing bowl combine 1 1/2 cups baking mix and 1/2 cup milk. Don't over mix, just stir until combined. Once the crock pot mixture is bubbling, drop in spoonfulls of the dumpling mixture.

Cover and cook on high until the dumplings are cooked through.

I chopped some fresh cilantro and sprinkled it over the top of my bowl. It added great flavor and some color to the dish! (We never have fresh parsley on hand but we do usually have fresh cilantro. It's our herb of choice around here.)

To Die for (or not) Saturday Night Dinner

My in-laws gave us a beef roast that I tossed in the freezer a few weeks ago and this weekend seemed like the perfect time to pull it out. I am not a huge roast fan mostly because I've never had one with a lot of flavor. I searched the internet for a new pot roast recipe and came across To Die for Crock Pot Roast. I love using the crock pot because you don't have to babysit your dish. You just prep it, throw it in and it cooks itself. Perfect for a Saturday when I have a million things to do.

It was ok. I wouldn't say it was "to die for." I ended up adding a little worcestershire sauce to mine and it was a decent dinner. I think it all comes down to my general dislike of the flavor of roast meat. Taylor liked it though. Anyway, my additions/changes to the recipe are in italics.

To Die for Crock Pot Roast
Source: Recipezaar.com

1 beef roast, any kind
1 package dried brown gravy mix
1 package dried Italian salad dressing mix
1 package dried ranch dressing mix
1/2 cup water -I added a little more
6 medium red potatoes, quartered - you could add any veggies you want.

Mix together dried mixes in a bowl and use as a rub on the roast. Wrap in plastic wrap and refrigerate for 2 hours. You will have some of the dry mix left depending on the size of your roast.

Place potatoes in the bottom of the crock pot. Place beef on top of the potatoes. Sprinkle the left over spice mixture around and over the roast. Pour water around the roast. Cook on low 7-9 hours.



To go with the pot roast, I made a copy cat recipe of Jim N Nicks cheese muffins. My husband and I always order a basket of these when we frequent the restaurant so I decided to give this recipe a try. The recipe comes from my friend Dela's blog, Not Your Mama's Southern Cooking. She has a great blog, you should check it out! These turned out great!! The recipe was really simple and they taste just like the "real thing."

Jim N Nicks Cheese Muffins
Source: Not Your Mama's Southern Cooking

1 1/2 cups self rising flour
1/2 cup sugar
1 1/4 cups shredded cheddar cheese
3/4 cup milk
1 egg, beaten
4 tbsp butter, melter
1/4 tsp vanilla extract

Preheat oven to 400 degrees. Mix ingredients together and pour into greased muffin pan. Bake for 12-15 minutes or until done.