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!
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 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
3 roma plum tomatoes
Total calories = 791
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.
Adapted from Picky Palate
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!
1 package of refrigerated pizza crust
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
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.
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
Honey Lime Enchiladas
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
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
Total calories = 3699 calories
8 servings = 462 calories per serving
Buffalo Chicken Shepherds Pie = 462 calorie dinner
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.