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Our Krazy Kitchen has been so much fun, but with life so busy, trying to maintain posts on two blogs can be a bit daunting.  Perhaps there will be a post or two every now and then here, so please keep us bookmarked. This is a great resource for recipes of all kinds.  In the meantime, please come by and visit me at Forgetfulone!  I will even have some occasional posts about recipes and eating healthy.  Thanks to 3 Sides of Crazy for your cooking expertise and for allowing me to blog at OKK!

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Tomato Soup with Chickpeas

It’s finally getting warm outside!  Yet, I can always enjoy a bowl of hot soup.  Seriously, it can be 90 degrees outside and I’d still love to eat this soup. 
I’ve made this a few times and it’s always so good. I always have the ingredients on hand and it’s a great soup to make in a pinch when you don’t know what else to cook!

Tomato Soup with Chickpeas Recipe
2 cans chickpeas, drained and rinsed
2 teaspoon olive oil
3 garlic cloves, peeled and coarsely chopped
1 teaspoon dried rosemary (fresh would work too)
3-15 ounce cans of tomatoes (I used diced)
1 teaspoon of sugar
1 teaspoon salt
Pepper, to taste
2 1/2 cups chicken or vegetable broth

1. Warm the olive oil in a large soup pot over medium-low heat, and add the garlic and rosemary. Cook for a minute or two, and then add the tomatoes, sugar, salt, a few grinds of pepper, roughly half of the chickpeas, and the stock. Bring to a boil over high heat; then reduce the heat to low and simmer, partially covered, for 20 minutes.
2. Remove the soup from the heat to purée. If using an immersion blender, purée the soup directly in the pot. Otherwise, wait a few minutes, until the soup cools; then purée it in batches in a blender or food processor and return it to the pot. Add the remaining chickpeas, and warm the soup over medium heat.
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Spicy Goulash / Chili Mac

I first heard of goulash from my mother in law. I had never had it before her. I enjoy hers, very tasty. I’ve never gotten the recipe though.
So when I saw this, I thought I’d give the old goulash a try.
This is nothing like moms. At all.

It is, however, quite delicious. And I got to use my slow cooker, which made me very happy.
This may be called spicy but it really isn’t. It’s quite flavorful and tasty. More like a chili mac.
Maybe someday I’ll get mom’s recipe…
 
Spicy Goulash or Chili Mac Recipe

1 lb. ground turkey
2 cans (10 oz) Rotel tomatoes with green chiles
2 cans (15 oz) kidney beans, rinsed and drained
2 cups beef broth
1 onion, chopped
1 green or red pepper, chopped
1/4 cup red wine vinegar
2 tbsp. chili powder
1 tbsp. Worcestershire sauce
1 tsp. dried basil
1 tsp. dried parsley flakes
1 tsp. ground cumin
1/4 tsp. pepper
2 cups uncooked elbow macaroni

In a large skillet, cook ground turkey, peppers and onions until done. Transfer to a slow cooker. Stir in the tomatoes, beans, beef broth, vinegar, chili powder, Worcestershire sauce and seasoning. Cover and cook on low for 5 – 6 hours or until heated through. Stir in macaroni; cover and cook 30 minutes longer or until macaroni is done.

Total calories = 2925 calories
13 cups = 225 calories per cup

 

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Broccoli & Cauliflower Salad

This is a fantastic low calorie tasty salad. I used to make the super fattening broccoli cauliflower with tons of mayo, sugar, sunflower seeds and tons of bacon. Delicious yes, but so fattening, you can eat such a tiny portion compared to this salad. The red wine vinegar is so good in this. It’s a nice make ahead salad but I wait until about an hour or two before serving time to add the dressing.

Broccoli & Cauliflower Salad

3 roma plum tomatoes

1 pound fresh broccoli florets, about 8 cups
1 small head of cauliflower, about 1/2pound
1/4 cup red onion, finely chopped
2 green onions, chopped
1/2 cup light mayonnaise
1/4 cup light sour cream
Salt and pepper, to taste
1/2 cup red wine vinegar
1 cup Splenda

Dice tomatoes, chop broccoli and cauliflower. Mix veggies together in a large bowl. Mix mayo, sour cream, salt and pepper, Splenda and red wine vinegar together in a small bowl. Add to veggies. Stir thoroughly and refrigerate for 1-2 hours, stirring often. Keeps in the fridge for about 24-36 hours nicely in my opinion.


Total calories = 791

13 loose filled cups

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Garlic Ranch Bacon Biscuit Topped Pot Pie

It really always comes back to comfort food, doesn’t it?

I like this recipe as it comes together pretty quickly. It uses canned soups which certainly can be helpful when short on time.

This is my take on Jenny’s recipe, you must check out her recipes, she takes the most amazing pictures.

I do increase the ranch from the original recipe. I love ranch and I think it adds an awesome flavor. However, my husband says that it is a bit too salty. Ranch is salty. I happen to love salt so this isn’t an issue with me. So keep in mind before adding extra salt besides the ranch if you are sensitive to salt.

Garlic Ranch Bacon Biscuit Topped Chicken Pot Pie

Adapted from Picky Palate

2 pounds chicken breast, cooked and shredded
2 packets of dry ranch dressing mix (or 5 – 6 tablespoons ranch powder)
1/4 teaspoon salt
1/4 teaspoon pepper
2 – 10 oz. cans cream of chicken soup, Healthy Request
1 – 10 oz. can cheddar cheese soup
1 cup 1% milk
2 – 16 oz. bags frozen veggies, I use carrots, peas, corn and green beans
1 small onion, chopped
3/4 pound crumbled turkey bacon pieces, already cooked
1/2 cup shredded colby jack cheese
6 canned homestyle biscuits (I used Pillsbury)
1/2 teaspoon garlic powder
Pepper

Place shredded cooked chicken in large bowl. Sprinkle in 3 tablespoons (or 1 packet) of ranch dressing, salt and pepper. Toss to combine seasonings.
In a large pan, saute onion for about 5 minutes until soft. Place soups and milk in pan and whisk until combined. Stir in mixed veggies and then shredded chicken. Transfer to a 9 x 13 inch baking dish sprayed with cooking spray. Sprinkle bacon on top.
Open biscuits and cut each biscuit into 10 little triangle pieces. Place little pieces of biscuit over the top of chicken mixture until it’s all covered. Sprinkle biscuit dough with another packet of ranch or about 2 tbsp. of ranch. Sprinkle with garlic powder and pepper. Top with 1/2 cup cheese. Cover and bake for 25 minutes at 350 degrees. Uncover and bake for another 25 minutes or until biscuits are cooked and nice and browned.

Total calories = 4228 calories
8 huge servings = 529 calories per serving

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Vegetable Ranch Pizza

This is a healthy recipe that I modified from a Pampered Chef recipe from long ago. I only took one photo.  This is the pizza going in the oven. I forgot to take an “after” picture!  So sorry.

This is a really tasty substitute for regular pizza that is usually laden with grease and heavy meats.  I hope you enjoy it!  Vegetarians should love it, but so do my meat-eaters!

Indredients
1 package of refrigerated pizza crust
flour
1/2 cup Canola Mayonnaise
1/2 package of ranch salad dressing mix (I always use Hidden Valley brand)
3 garlic cloves, pressed
2 cups shredded, low-fat mozarella cheese
1 cup broccoli, chopped fine
1 red bell pepper, chopped fine
5 baby carrotts, chopped fine
1/2 small can of ripe olives, sliced
Parmesan cheese to taste

Preparation
1. Preheat oven to 425 degrees F.
2.  Unroll the pizza dough onto a lightly floured pizza stone.  Shape into a circle using a rolling pin, adding flour as needed to keep it from sticking.  Press the edges of the circle a little thicker to make the crust.
3.  Combine Canola Mayonnaise, pressed garlic, and ranch dressing mix in a bowl until creamy.  Spread mixture evenly over crust to within 1/4 inch of edge.
4.  Sprinkle chopped/sliced vegetables evenly around the pizza dough:  brocooli, red bell pepper, carrots, and olives.
5.  Top with mozarella cheese.  You may add grated parmesan if desired.
6.  Bake for 22-25 minutes until edges are golden.  Remove from oven and let it stand for about five minutes.
7.  Slice and serve!

Serves four people. 500 calories, 50 carbs, 25 grams of fat, and 20 grams of protein per serving.

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Italian Style Green Bean Casserole

You know the classic green bean casserole that everyone feels the need to make on Thanksgiving and/or Christmas?  Really, the only thing awesome about that casserole is the french fried onions on the top.  I could just eat those out of the can.
Well, maybe it’s time to start a new tradition and make THIS green bean casserole. 

You so don’t have to wait until the holidays to make this. I’ll be making it again no matter what the season.  These were amazingly delicious!  Creamy, cheesy and fresh! 
The only thing I would change is to cut the green beans in half.  I try to control portions and it was hard to cut a portion evenly with the large green beans.

Italian style Green Bean Casserole
Adapted by Cinnamon Spice & Everything Nice

2 lbs. fresh green beans, ends trimmed
4 tbsp. butter, divided
1/2 cup onion, minced
1 red pepper, cut up finely
5 cloves garlic, minced
1/4 cup flour
2 cups milk
Salt and pepper
Pinch of nutmeg
8 oz. mozzarella cheese
25 Ritz crackers, crushed in baggie
1/4 cup parmesan, grated

Gently steam the green beans until tender but still firm.  Place in 9 x 13 pan that has been sprayed with cooking spray. 

Melt 2 tbsp. of the butter in a pan, add the onions and red pepper and saute for about 5 – 6 minutes.  Add garlic and saute for another couple of minutes. Whisk in the flour and cook for 2 – 3 minutes. Whisk in milk, bring to a simmer but not boil.  Stir in cheese and turn off heat and stir until cheese is melted.  Season with salt and pepper to taste.  Add just a bit of nutmeg and stir.

Pour the sauce over the top of the green beans.  Melt the remaining 2 tbsp. of butter and combine with the crackers and parmesan cheese.  Sprinkle over casserole.  Bake for 25 minutes at 400 until bubbly and golden on top. 

Total calories = 2565 calories
8 servings = 321 calories per serving

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HONEY LIME ENCHILADAS

Enchiladas are just something that I never grow tired of. For one thing, you can make them a bazillion different ways.  So I’m always excited when I see a new way to make enchiladas.  This time I needed something quick.  I had the chicken, I just needed stuff to put in it.  These were perfect.

The flavor combination of the honey, lime and chipotle is wonderful.  A lot sweet with a little spice for the tongue. 

This recipe made a lot, we froze one 8 x 8 pan so I have something to look forward to next month! 

Honey Lime Enchiladas

Adapted from TidyMom

2 pounds chicken, cooked and shredded
2 cans (15 oz) black beans, rinsed and drained


6 tablespoons honey (1/4 cup + 2 tablespoons)
1/2 cup lime juice
1 tablespoon chipotle chili powder
1 teaspoon garlic powder


2 (10 oz) cans green enchilada sauce
6 ounces colby jack cheese (or whatever kind you’d like)
1/2 cup milk
18 -6 inch 100 calories whole wheat tortillas

  • Cook chicken, cool, shred.  Mix together the honey, lime juice, chipotle chili powder and garlic powder.  Add the chicken and black beans to it, stir and marinate in the frig for 30 minutes or more. 
  • I used a 9 x 13 pan and an 8 x 8 pan.  Pour a small bit of sauce on the bottom of the pans. 
  • Mix milk with the enchilada sauce. 
  • Lay out tortilla. Spread a small amount of enchilada sauce around on tortilla.  Place 1/4 cup of chicken/bean mixture on the tortilla, sprinkle with a bit of cheese.  Not too much as you want to save some for the top. Fold enchilada and place in pan. I got 12 in the 9 x 13 pan and 6 in the 8 x 8 pan.  Cover enchiladas with the rest of the sauce and sprinkle with cheese.  Bake at 350 for about 30 minutes.  Or cover one pan with aluminum foil and freeze for another night. 

You could also use 3 – 8 x 8 pans with 6 enchiladas in each and freeze two of them.


Total calories = 4801 calories
18 servings = 267 calories per enchilada

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BUFFALO CHICKEN SHEPHERD’S PIE

I have a friend who hates to have her food touch other food. She’s very particular about keeping it all separate on a plate.
I wonder how she’d be with Shepherds Pie?
I think Shepherds Pie is just an excuse to play with your food and throw it all in a pile and eat it. 
It helps that it’s extremely delicious too!
I’ve been on a buffalo kick and I find myself throwing it in just about everything.  I’ve made this Shepherd’s Pie a couple of times and am always amazed at how incredibly tasty it is. 
Buffalo Chicken Shepherds Pie Recipe

Adapted from Once A Month Mom

2 pounds boneless chicken breast
1 tablespoon oil (I used bacon grease)
3 stalks celery, diced (6 oz)
2 carrots, diced (6 oz)
1 large onion, diced (12 oz)
4 cloves garlic, minced
1 pint cherry tomatoes, halved or quartered
2 teaspoons paprika
Salt and pepper
1/4 cup chicken stock
1/4 cup buffalo wing sauce (I used Franks)
1/4 cup ranch dressing, light
4 oz. mozzarella cheese, part skim, shredded
6 potatoes (I used 3 pounds)
1/2 cup sour cream, light

Cook chicken with salt and pepper.  Remove and dice or shred.  In same pan, combine celery, carrots and onion with oil and saute for 6 – 8 minutes. Add garlic. Saute for a couple more minutes.  Add chicken, cherry tomatoes, paprika and more salt and pepper. Add chicken broth and buffalo wing sauce.  Stir to combine.  Reduce heat and simmer. 
Boil potatoes until done.  Mash and combine with 1/2 cup sour cream.  Set aside.
Pour the chicken mixture into the bottom of a 9 x 13 in. pan sprayed with cooking spray.  Add the ranch to the top and the mozzarella cheese. (you can use blue cheese instead of ranch and mozzarella if you like).  Spoon the potatoes on top of chicken mixture.  Bake at 375 for 25 – 30 minutes. 

Total calories = 3699 calories
8 servings = 462 calories per serving

Buffalo Chicken Shepherds Pie = 462 calorie dinner

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Healthy Meals

Fresh Vegetables!  Is there anything healthier?

Sweet, green peppers… Very low in calories, carbohydrates, cholesterol, fat, and sodium.  Bell peppers are a GREAT source of vitamin C and dietary fiber.  They are also a good source of vitamin A, Niacin, Thiamin, vitamin B6, folate, magnesium, copper, potassium, and vitamin K.  Wow!  This vegetable really packs a healthy punch!

White onions… Extremely low in fat and calories.  Great source of dietary fiber.  Good source of vitamin C. Manganese, copper, vitamin B6, folate, and phosphorous are also present in white onions.  They also contain flavonoids, anti-oxidants responsible for protecting the body from free radical cells.  Onions have been used in many studies regarding their ability to prevent certain types of cancers.  Fantastic!

Roma tomatoes… Fat and calories are almost nonexistent.  No cholesterol.  Very low in sodium.  Excellent source of vitamins A and C.  They also contain anti-oxidants.  Nice!

Fresh cilantro… (also known as coriander) No cholesterol.  Very rich in anti-oxidants and dietary fiber.  Excellent source of numerous minerals such as calcium, potassium, manganese, iron, and magnesium.  Also a great source of vitamins A, K, C, and B6.    My family loves the flavor cilantro adds to dishes.  It’s kind of a love-it-or-hate-it-herb, but it is definitely beneficial to your health.

Now, what to do with these beautiful, tasty, healthy vegetables?  My family loves when I add them to a pot of pinto beans.  Beans are an excellent source of protein and are very low in fat and calories.  My bean soup is both delicious and healthy.

You can also add these fresh vegetables to pretty much any soup recipe, chicken, ground beef, or whatever your heart desires.  Chopping them fine makes it easier to sneak them into your regular recipes, too, and your family may not even notice.  But they will definitely reap the health benefits.

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