Yummy Chicken Casserole

Gwen Meehan's Yummy Chicken Casserole

(No, I don't know who Gwen is, but that is the title of the recipe in my book)

Ingredients:

6 Boneless Chicken Breasts (about 3 pounds)

1/4 Red Onion, Diced

1 Cup Water

1 Teaspoon Salt

1 Teaspoon Peper

2 Teaspoons Garlic Powder

2 Teaspoons Poultry Seasoning or Adobo Seasoning

1 14.5oz Can Diced Tomatoes with Green Chilies, Drained

2 Cups Cheddar Cheese

3 Ounces Cream Cheese

1 Cup Sour Cream

Directions:

In a deep, covered skillet, simmer chicken breasts and onion in 1 cup of water with salt, pepper, garlic salt, and poultry seasoning.  Cook until chicken is no longer pink, let it cool for 10 minutes.

Cut into 1/2" cubes.

Place the chicken mixture on the bottom of a baking dish (I use a 9 X 13 dish) you've sprayed with nonstick cooking spray, cover with the tomatoes with chilies, a thin layer of cheddar cheese, followed by a layer of cream cheese, and finally a layer of sour cream.  Top with remaining cheddar cheese.

Bake at 350 degrees F for at least 15 minutes or until cheese has thoroughly melted and ingredients combine.

Yield: Approximately 6 servings

Each will have: 368 calories; 26 g fat; 26 g protein; 7 g carbohydrate; 1 g dietary fiber; 6 g usable carbs.

Moving

Just in case no one has heard....we are moving back to Florida.  Kevin got a new job in Winter Haven and we will be moving back there shortly. 

Let the packing begin.....see you all on the other side. :)

Making Myself Healthier

So as most of you readers might know...I recently had a small surgery.  As I was recovering I decided that I needed to change some things about myself once I was recovered.  I created a Health Manifesto of sorts.  I am publishing my Health Manifesto in hopes that you will create your own and make yourselves (and our environment) healthier.

Health Manifesto

~ Go to bed around the same time each night

~ Get up around the same time each morning

~ Drink at least 18oz of water daily

~ Do yoga at least 2 days a week

~ Take a walk around the block at least 3 times a week

~ Read a book for 30 minutes daily (which will result in 30 minutes less TV each day)

~ Take a multivitamin daily

~ Recycle newspapers, plastics, cans, glass and whatever else is accepted at my local recycling plant (We don't have curbside pickup...but I did find a place in my town to drop off certain recyclable materials.)

~ Send notes/cards to my friends and family that might be struggling

~Work on the following behaviors with my dogs - Peyton & Hayley

     ~ "Come"

     ~ "Leave It"

     ~ Reward for good behavior / punish for bad behavior

I also wanted to show off my new shirt...which I feels goes well with this post.

P.S. If you look closely at my shirt it has the names of things that can be recycled. :)

 

Hungarian Goulash

Hungarian Goulash

** My Favorite Gloomy Day Food **

Ingredients:

1 lb Hamburger
2 (28oz Cans) of Tomatoes
8 oz Elbow Macaroni
Dash of Salt
Dash of Pepper
1/4 Teaspoon Basil
1/4 Teaspoon Oregano Leaves
1/4 Teaspoon Ground Bay Leaves
(If you use whole leaves, use 3 - 4)











Directions:

Make elbow macaroni according to the package












Brown the hamburger while making the pasta











Drain the pasta

(I like the make mine the slow cooker.  I make it in the morning and cook it on LOW until supper.)

Put pasta in the slow cooker.

Add browned meat to slower cooker.

Add spices: salt, pepper, basil, bay leaves, & oregano leaves.

Add tomatoes

Stir together well.  Add 1/8 cup of water.

(If you taking some of this out to freeze, now is the time to remove half and put it in a freezer safe container.  I can't eat a whole batch of goulash myself and my husband can't eat it because it has to many carbohydrates.  So I take half of the batch and freeze it for later use.)

If you don't want to make this in the crook pot and/or make it ahead, you can make it like stated above and then let it simmer on the stove for about 40 minutes. :)

To unfreeze....let it sit over-night (or a couple of nights) in the fridge.  Then dump it into your pot and cook as directed above.

Bee Update...

OK....so an update on the bees now that the bee-keeper has been here.  

Right before the bee-keeper came they bees went CRAZY and started swarming all over the place.  They did calm down...but they moved to a new part of the roof.  

The bee-keeper didn't think the bees were any harm to us at this time.  He is thinking they are acting the way that they are for either of the below reasons:

~ The Queen bee has died or is not there anymore and they are confused as to what to do right now.

~ They don't like our house and are trying to get the Queen bee to leave.

I DON'T CARE.....I WANT THEM GONE!!!!!

He is going to have us watch them this weekend (while he gets in touch with the rental company).  If they get crazy over the weekend we are supposed to call him.  If not...he is hoping they will leave this weekend.  If they don't leave this weekend he will come back on Monday and remove them.  

THIS IS NOT GOING TO BE A GOOD WEEKEND!!!!!!  I will keep you updated.

We Have....

So...a news update on our lives.  On Wednesday, while Kevin was working, he heard a big buzzing sound outside of his window, which was open at the time.  He quickly shut the window....just in time to see around a thousand BEES fly at the window.  The big bunch started to get smaller and smaller...but didn't seem to be flying away.  We are not sure that they didn't get into our attic.  We are having a bee keeper come later on today and work on our bee problem.  So today...Kevin decided to go check out the house and see if there are any bees still hanging around.  See for yourself what he found.....

So....I guess you could say that we do have bees!  OH MY!!!  

My thoughts on the matter....the bees need to leave.  WE pay rent at this house...the bees either need to start paying or LEAVE!!!!  (I prefer DIE....but apparently they are needed for the survival of life.)  I will keep it posted on what the bee-keeper says or does to remove these unwanted guests!

Yummy Broccoli Salad

Yummy Broccoli Salad

** Excellent **

Ingredients:

1 Head Broccoli

1/2 Pound Bacon (Baked until crisp)

1 Cup Mayonnaise

1 Cup Shredded Cheese (I like Sharp Cheddar)

1/2 Purple Onion

4 Packs Splenda

Directions:

Cut broccoli into tiny pieces (I missed taking a picture of this step...you get the point...kids size bites is what I try to make them.)

Add crushed bacon and rest of ingredients

 

Enjoy!

Yields: 8 Servings

About 3 net carbs 

(I found this on the internet....no other nutrient facts....no author....but VERY GOOD!!)

(Just a note....my pictures are made with a double batch...this is VERY popular at events...so make plenty!)

A Night By The Fire

We have a new fire-pit...and we finally got to enjoy a night by the fire.  The storms have stopped (for now...just wait until later this week) and it was not to hot for a fire.  We started the fire in our new fire-pit, I read a book and sent out emails, the dogs played in the yard, Kevin relaxed....and I toasted marshmallows for s'mores!! 

The picture of the "girls" is when you have to much fun...we went for a walk and played outside for about an hour...they are just to tired to do anything now!  But they had fun!! :)

Orange-Maple Ham Slice

Orange-Maple Ham Slice

** VERY GOOD **

Ingredients:

1 Tablespoon Sugar-Free Pancake Syrup

1 1/2 Teaspoons Lemon Juice

3 Drops Orange Extract

1/2 Teaspoon Brown Mustard

1 Tablespoon Butter

1 Pound Ham Slice (I couldn't find a single slice...so I got smaller slices and just made 3)

(NOTE:  I doubled everything but the ham slices as I didn't feel that there was enough sauce left for the last slice.)

Directions:

Mix together the sugar-free pancake syrup, lemon juice, orange extract and brown mustard.  

Melt the butter in your big, heavy skillet and cook the ham slice in it, browning on both sides - it should take no more than 5 minutes per side.

Now remove the ham to a platter and pour the sauce into the skillet.  Stir it around, scraping up the browned bits - add a tablespoon or so of water is you think you need it.

Put the ham slice back in the pan, turning it to coat both sides, and give it another minute or so, then serve.

Yield: 3 to 4 servings

Assuming 3, each will have: 382 calories; 30g fat; 26g protein; trace carbohydrate; trace dietary fiber; so an even smaller trace of usable carb, though this doesn't include the polyols in the sugar-free pancake syrup.

Recipe From: 500 More Low-Carb Recipes (By: Dana Carpender)

Under Water...Time To Build A Boat

Since Monday it has been raining every day...storming most days.  Today our backyard is underwater.  I am seriously thinking of getting some life jackets (for me and the dogs) and building a boat.  The rain/stormy weather is supposed to keep up until at least Sunday.  Enjoy the pictures of our backyard.  Oh...and put on your suit, grab a towel and come for a swim in our new "pool". :)

P.S. These pictures were taken in the morning hours....it has now rained most of the day and the maps are showing it to rain again tonight.

Chewy Oatmeal Cookies

Chewy Oatmeal Cookies

*** EXCELLENT ***

Ingredients:

1/3 Cup Raisins

1/2 Cup Boiling Water

1/2 Cup Coconut Oil

1 Egg

1/2 Cup Polyol (I used Ideal)

1 Cup Splenda

1 Tablespoon Blackstrap Molasses

1 Cup Vanilla Whey Protein Powder

1 1/4 Cups Almond Meal

1 Cup Rolled Oats

2 Teaspoons Baking Soda

1 Teaspoon Salt

3/4 Teaspoon Cinnamon

1/2 Cup Chopped Pecans (Optional)

Directions:

Preheat Oven to 275 F.

Put the raisins in a bowl and pour the boiling water over them.  Let them sit while you....

Use your electric mixer to beat the coconut oil, egg, polyol sweetener, Splenda, and blackstrap molasses together until smooth and well blended.

Okay, the raisins have been sitting in the hot water for five minutes - dump both the raisins and water into your blender or food processor, and run until you have a course puree.

Add this to the batter and mix in well.

In another bowl, combine the vanilla whey protein powder, almond meal, rolled oats, baking soda, salt, and cinnamon.  Stir together until ingredients are evenly mixed.

Now beat this mixture into the wet ingredients, adding about 1/3 of the dry ingredients at a time.

When all the dry ingredients are incorporated, mix in the chopped pecans (if you choose).

Scoop onto a greased cookie sheet.  I used a cookie scoop but didn't leave enough room between the cookies....they REALLY spread out.

Bake for 18 minutes or just golden around the edges.  Don't over bake or they won't be chewy.  Cool on wire racks.

Yield: 35 nice big cookies (I only got 28 cookies with my cookie scoop)

Each with: 100 calories; 6g fat; 8g protein; 5g carbohydrate; 1g dietary fiber

*** PLEASE NOTE: When stacking the cookies in an airtight container for storage.... PUT WAX PAPER BETWEEN LAYERS ....I did NOT put the wax paper between layers and when I came back 2 hours later....they had molded into 1 big giant cookie. :( ***

Recipe from: 500 More Low-Carb Recipes (By: Dana Carpender)