Chicken Tamale Bake

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Okay, just catching up on The Bachelor…..Sean surprising Sarah with her dog was the sweetest thing ever! We raise them right in Dallas. Bless his heart for having to deal with the crazy girls though. Ugh it is so painful to watch sometimes.

I loved this! It’s not as cheesy as it looks in the picture. (I’ve got to figure out a better lighting set-up until we get to daylight savings time.) It was even better the next day. Only 297 calories too!

1 oz Monterey Jack Cheese, shredded
1 oz Colby Jack Cheese, shredded
2 oz Sharp Cheddar Cheese, shredded
1/3 cup Fat-Free Milk
1/4 cup Egg Substitute
1 tsp Ground Cumin
1/8 tsp Ground Red Pepper
14-3/4 oz Cream-Style Corn
8.5 oz Box Jiffy Corn Muffin Mix
4 oz Can Chopped Green Chiles, drained
Cooking spray
10 oz Can Red Enchilada Sauce
2 cups Cooked Chicken Breast, shredded

Preheat oven to 400 degrees. Spray 9″ x 13″ baking pan with cooking spray.

Toss the 3 cheeses together.

Combine 1/4 cup of the cheese mixture, milk, egg substitute, cumin, red pepper, corn, corn muffin mix and chilies in a large bowl; stir just until moist. Pour mixture into baking dish.

Bake for 20 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining cheese.

Bake for 15 minutes. Remove from oven; let stand 5 minutes.

Adapted from Cooking Light

Servings: 8
Calories 297
Total Fat 10.3g
Total Carbohydrates 33.9g
Dietary Fiber 1.7g
Protein 19.3g
Nutrition Grade B

Today’s Leopard Print Find: Foxcroft Women’s Leopard Print Cardigan

Baked Parmesan Paprika Chicken

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Yesterday was supposed to be Blue Monday, the most depressing day of the year. I sure hope that’s right because it actually wasn’t too bad. The worst part was that it was KettleWorx Cardio day, the President thought his inauguration was more important than the Today show and Young and the Restless ,and it took 4 tries to get Taylor and Megan’s coffee smoothie the way they wanted it. (that one to come later)

This is a simple recipe that everyone loves. Super moist and lots of flavor.

1/4 cup Flour
1/2 cup Grated Parmesan Cheese
2 tsp Paprika
1/2 tsp Salt
1/2 tsp Pepper
1 Egg, beaten
2 Tbs Fat Free Milk
4 Chicken Breast Halves, boneless & skinless
1/4 cup Butter, melted

Preheat oven to 350 degrees. Spray baking dish with nonstick cooking spray.

Combine flour, parmesan, paprika, salt and pepper in a bowl. In a separate bowl, whisk together the egg and milk. Dip the chicken in the egg mixture, then dredge in the flour mixture.

Place in baking dish and pour the butter evenly over the chicken.

Bake for 50-65 minutes, or until the cheese has browned and the chicken is cooked through. The time will vary depending on the thickness of the chicken.

Adapted from All Recipes

Servings:4
Calories 393
Total Fat 24.7g
Total Carbohydrates 1.7g
Protein 39.6g
Nutrition Grade C+

Today’s Leopard Print Find: Lee Hiller Designs RAB Rockabilly – RAB Rockabilly Metallic Gold and Black Leopard Print – Coasters

Crock Pot Chicken Fajitas

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We had a crazy, busy day yesterday. Two road trips in one day. First we drove to see Johnny’s grandmother at her nursing home. Five hours round trip for that part and we get there and she is sound asleep. Next we had to drive the opposite direction for a belated Christmas party. The girls were troopers and didn’t complain at all. This time all they packed was their itouch, a pillow and a blanket. Usually they need 2 huge tote bags of stuff just to make it an hour in the car.

Super easy fajitas and I didn’t have to mess with grilling in the cold and the wind.

1-1/2 lbs Chicken Breasts
1 cup Onion, chopped
1 Green Bell Pepper, sliced
1 Jalapeño Pepper, seeded and sliced
1 Tbs Garlic, minced
2 tsp Mexican Seasoning
10 oz Rotel
6 (8-inch) Flour Tortillas

Place chicken in bottom of crock pot; top with onion, peppers, garlic, seasoning and Rotel.

Cook on high for 1 hour. Reduce heat to low and cook for 7 hours.

Remove meat, and shred with a fork. Return meat to slow cooker and stir.

Serve in warm flour tortillas and top with cheese.

Adapted from Cooking Light

Servings: 6
Calories 294
Total Fat 9.2g
Total Carbohydrates 16.3g
Dietary Fiber 2.7g
Protein 35.2g
Nutrition Grade B+

Today’s Leopard Print Find: Coach Leopard Print Wristlet Clutch Wallet 7″ X 5″ X 1.5″ – Silver Black

Chili Cheese Mac

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We got snow again! And ice. My Camaro doesn’t drive very well on ice and the schools decided to open. My car started fishtailing at the first red light. Note to the Texas drivers that don’t know how to drive in winter weather….if you see that my car is fishtailing, don’t drive on my tail!

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Lily had a spa day….

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Perfect for a snowy day….yummy Chili Cheese Mac.

1 tsp Canola Oil
3/4 lb Ground Beef
1 tsp Garlic Powder
1 tsp Ground Coriander
1 tsp Ground Cumin
2 tsp Chili Powder
2 cups Beef Broth
1 cup Water
10 oz can Rotel, undrained
8 oz Elbow Macaroni
1/2 cup Fat Free Milk
4 oz Cream Cheese
4-1/2 oz Cheddar Cheese, shredded

Heat a large pot over medium-high heat. Add oil. Add beef, garlic, coriander, cumin and chili powder; cook 3 minutes. Add broth, water, and tomatoes; bring to a boil. Stir in pasta; cover and cook 10 minutes.

Heat milk and cream cheese in a saucepan over medium heat. Cook 4 minutes or until cheese melts, stirring frequently. Remove from heat. Add cheddar and stir until melted. Add cheese sauce to pasta mixture; toss well.

Adapted from MyRecipes.com

Calories 439
Total Fat 19.2g
Total Carbohydrates 33.2g
Dietary Fiber 2.0g
Protein 31.8g
Nutrition Grade B

Today’s Leopard Print Find: Ultra Soft My Pillow Pet LEOPARD SLIPPER

Chicken Pot Pie

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Last night was the worst night sleep ever. It took me about 2 hours to fall asleep. I think I had been asleep for about 10 minutes when I get woken up by Megan hovering over me talking. It took me about 5 minutes to figure out what she was actually saying… “Do you want to draw?” Ummm, no. Then it took me about another 5 minutes to realize that she was actually asleep. Then after taking her back to bed, I was WIDE awake for at least another 2 hours. I told her tonight that if she feels the need to draw to wake Taylor up instead. I need my beauty sleep.

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We loved this! But OMG was it painful watching the girls sit and pick out every single veggie on their plate because they don’t like their veggies “mixed in with other stuff”.

2 Refrigerated 9″ Pie Crusts
1 lb Boneless, Skinless ChickenBreast
1 tsp Poultry Seasoning
10.75 oz Condensed Cream of Chicken Soup
10.75 oz Condensed Cream of Mushroom Soup
1 cup Cheddar Cheese, shredded
1 cup Mozzarella Cheese, shredded
2 cups Frozen Mixed Vegetables, thawed

Preheat oven to 350 degrees. Lightly grease and flour a pie dish.

Rub poultry seasoning on chicken breasts. Place in a medium saucepan and add enough water to cover. Bring to a simmer and cook over medium heat for 10 minutes, or until chicken is cooked through. Drain and dice chicken.

In a large bowl, combine chicken, cream of chicken soup, cream of mushroom soup, Cheddar cheese, mozzarella cheese, mixed vegetables, salt and pepper. Mix thoroughly.
Lay one sheet of pastry in bottom of greased and floured pan. Pour chicken mixture over pastry. Cover with second sheet of pastry. Seal edges of top and bottom pastries. Cut steam vents in top.
Bake in preheated oven for 50 minutes, until pastry is golden brown.

Calories 310
Total Fat 15.9g
Total Carbohydrates 13.5g
Dietary Fiber 2.4g
Protein 27.4g
Nutrition Grade B-

Today’s Leopard Print Find: Betsey Johnson Pewter Leopard Ipad Case -

Chicken Piccata and Garlic Basil Pasta

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Taylor drew me a picture of a panther for my blog. I told her I loved it but it would make more sense if it was a leopard. She informed me that panthers have spots, you just can’t see them because they are black. So here is my black spotted panther.

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I think I’ve found my new favorite pasta. I was a little nervous serving this meal because the entire family has informed me that they don’t want anything cooked with lemon. They loved it. I waited until after they ate it to tell them.

Chicken Piccata
4 Chicken Breast, boneless & skinless (4 oz each)
1/2 tsp Salt
4 tsp Olive Oil
1/2 cup Chicken Broth
4 Tbs Lemon Juice
1/2 tsp Pepper
4 Tbs Fresh Parsley, chopped

Garlic Basil Pasta
4 oz Angel Hair Pasta
3 tsp Olive Oil
2 tsp Fresh Lemon Juice
1 tsp Bottled Minced Garlic
1/2 tsp Salt
2 Tbs Fresh Basil, chopped

Pound chicken to 1/4″ thickness. Sprinkle with salt.

Heat water for pasta and cook according to package directions, omitting salt.

While pasta is cooking, heat oil in a large non-stick skillet over medium-high heat. Add chicken and cook 4 minutes on each side, or until golden brown.

Remove chicken from pan. Add broth and lemon juice to pan, scraping to loosed browned bits. Cook uncovered over high heat for about a minute. Pour over chicken. Sprinkle with parsley and pepper.

Drain pasta, reserving 2 tablespoons pasta water.

Combine pasta water, olive oil, lemon juice, garlic and salt. Toss with pasta and basil.

Place pasta on dish and top with chicken.

Adapted from Cooking Light

Servings: 4
Calories 380
Total Fat 17.4g
Total Carbohydrates 17.8g
Protein 36.9g
Nutrition Grade B

Today’s Leopard Print Find: Animal Print Accent Cabinet

Chicken and Black Bean Wraps

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Yesterday Megan left us for a sleepover. So Taylor and I had the day to ourselves. Her first pick was to go to Cheesecake Factory and let me watch her eat cheesecake, since cheesecake isn’t on my diet this week. Then she changed her mind and decided she wanted to go to Color Me Mine. Taylor painted a dog…

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I painted a tray….

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Then Taylor spent the night researching vacation spots. That girl has vacation planning in her blood apparently. She has an entire trip planned to Colorado complete with cabin and all the activities. I through a wrench into her plans when I told her she had to pick something other than the $3500/night cabin.

This is only 341 calories and much better for my diet than the cheesecake or the Krispy Kreme donut that Taylor kept waving under my nose.

1/2 tsp Ground Cumin
15 oz Can Black Beans
1/8 cup Fresh Cilantro, chopped
3 Tbs Fresh Lime Juice
1/4 tsp Salt
12 oz Grilled Chicken Breast, cubed or shredded
1/2 cup Colby Jack Cheese
4 Flour Tortillas, (8 inch)

In saucepan, combine beans, cumin, lime juice, and salt. Warm over medium heat.

Warm tortillas in microwave or stovetop.

Spoon equal amounts of bean mixture, chicken and cheese down the center of each tortilla. Roll up and cut in half.

Servings: 4
Calories 341
Total Fat 8.7g
Total Carbohydrates 31.9g
Dietary Fiber 6.7g
Protein 36.8g
Nutrition Grade B

Today’s Leopard Print Find: Fantasy Furniture Mini Bed Leopard Pet Bed

New Year’s Day Black-Eyed Peas with Ham

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Southern tradition is that the more beans and cabbage you eat on New Year’s Day, the more luck and money you will have in the coming year. Beans for luck and cabbage for money. There are a few other traditions, but these are the two we follow. Some people stick with the old tradition that you are supposed to cook a coin in your peas and the person who finds it gets extra luck. Personally, I don’t want a dime floating around in my food.

Here’s a quick New Year’s Eve recap….we had some family over and the girls each got to invite a friend (Emma and Torye). We did the New Year’s Eve jars. I’ll have to post more about that later.

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We did a little Gangnam Style that was so intense it caused Cinderella to lose her slipper…

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We had an overflowing bowl of poppers…

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As usual, they worked on the video star app. This video featured a dropping ball and mustaches…

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and a lot of Just Dance and Karaoke…

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2 Tbs Olive Oil
1 cup Chopped Onions
2 Tbs Garlic, minced
2 Bay Leaves
1 sprig Fresh Thyme
1 Ham Hock
1 cup Ham, cut into small pieces
1 lb Dried Black-Eyed Peas, soaked in cold water overnight and rinsed well
4-1/4 quarts Chicken Stock
1 cup Cold Water
1/2 tsp Salt
1/2 tsp Black Pepper

In a medium stockpot, heat the olive oil over medium-high heat. When the oil is hot, add the onions and cook for 2 minutes. Stir in the garlic, bay leaves, thyme and ham. Add the black-eyed peas, chicken stock and water. Bring to a boil, partially cover and reduce to a simmer. Simmer for about 20 minutes, uncover and cook an additional 20 minutes, or until the peas are tender.

Adapted from Emeril Lagasse

Servings: 6
Calories 173
Total Fat 8.8g
Total Carbohydrates 15.8g
Dietary Fiber 3.2g
Protein 9.8g
Nutrition Grade B

Today’s Leopard Print Find: Isotoner Women’s Faux Fur Hat

Garlic Chicken Pasta

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Johnny’s birthday was yesterday. The girls were so excited about the gift they got him. His favorite Christmas movie is Christmas Vacation (watching it right now a matter of fact!) They gave him 2 moose mugs, a cousin Eddie dickie and a Jelly of the Month Club certificate. Now we just need to find him a thin white sweater! I’ll make sure to post pics when we do.

This was yummy! (and it is Megan & Taylor approved!) They didn’t even try to pick out the basil. But they still made me a list of all the things I haven’t made them in a ‘long, long time” that they need. Glad to have another recipe that made their request list.

2 Tbs Olive Oil
16 oz Farfalla Pasta
5 cloves of Garlic, minced
1 cup Chicken Stock
1 Tbs Fresh Basil, chopped
2 Tbs Fresh Oregano, chopped
1 tsp Pepper
1/8 tsp Salt
1 cup Heavy Cream
16 oz Shredded Chicken

In a large skillet over medium-high heat, add the olive oil. Add the garlic and cook one minute. Add the chicken stock, basil, oregano, salt and pepper. Bring to a boil and cook for 10 minutes, stirring occasionally, until it is reduced by about half.

While the sauce is cooking, bring a large pot of salted water to boil, add pasta and cook to package directions.

Add cream to the sauce and cook for an additional 10 minutes, until the sauce has thickened. Add the chicken and cook for 2 minutes, or until the chicken is heated through.

Drain pasta and return to pot. Stir in chicken mixture.

Servings: 8
Calories 339
Total Fat 12.3g
Total Carbohydrates 33.1g
Dietary Fiber 0.6g
Protein 23.5g
Nutrition Grade B

Today’s Leopard Print Find: Isaac Mizrahi Jeans Women’s Leopard Alexis Shirt

Spicy Crock Pot Tacos

Last year I had to get rid of the Pottery Barn Kids advent calendar that the girls had used for 9 years. I hated to get rid of it because that was the one they had grown up with, but it kept falling apart and I didn’t really like it anyway. So when I saw this one, I knew it would be more special to my animal crazy girls anyway. I probably should get a second one so they both have one for when they are grown. The same reason we adopted a second elf, so they both have their own. They’ll probably still have to work out visitations with each other’s elves when they get older though.

I couldn’t even get the girls to try this one, but it was soooo good! They hubby loved it too. It was really, really tender.

3 lb Chuck Roast
2 cans Pinto Beans
2 cans Rotel
1 can Cream of Mushroom Soup
1 pkg of Taco Seasoning
1-1/2 cups Cheddar Cheese, shredded
12 Flour Tortillas, taco size

Mix all ingredients except roast in crock pot. Add roast and submerge in mix.

Cook on low for 8-10 hours.

Servings: 12 Tacos
Calories 365
Total Fat 16.4g
Total Carbohydrates 17.4g
Dietary Fiber 3.0g
Protein 37.1g
Nutrition Grade B-

Today’s Leopard Print Find: 4×6 Picture Frame