Crock Pot Chicken Fajitas

For the next few days I am all by myself for the first time in two years. My mom is off visiting family, and my husband is still overseas...so it's just me and two cats. It's so weird waking up in an empty house. It is even more weird cooking for just myself! This may be good practice for me when we get stationed across the country and he may be deployed. I guess I should start learning how to cook for one now, huh? The sad thing? I really want to make cupcakes, but I do not want a dozen cupcakes sitting around when it's only me, and I could possibly eat them all! Who wants me to make them cupcakes? :)

I also added one large jalapeno, seeded and sliced thinly. 

With about 45 minutes to go, I decided there needed to be a bit more spice so I added about 2 tablespoons hot sauce.  Yum!

Crock Pot Chicken Fajitas
food.com


Ingredients:
1 1/2 pounds chicken breast, cut into strips
1 sweet onion, cut into thin wedges and separated
2 tablespoons lime juice
1-2 garlic cloves, minced or 1 teaspoon garlic powder
3/4 teaspoon ground cumin
1 teaspoon seasoning salt
1/2 teaspoon chili powder
1 green bell pepper, thinly sliced (optional)
6-8 flour tortillas, warmed
shredded cheese (optional)
salsa (optional)
sour cream (optional)
shredded lettuce (optional)

Directions:

1. Place chicken and onions (and peppers, if using) in crock pot. Sprinkle spices all over. Add lime juice and stir well.
2. Cook on low for 4-6 hours, stirring once or twice. If you start with frozen chicken breast, you might need to cook for longer than 6 hours. 
3. Serve in warm tortillas with your favorite fajita toppings. 

Makes 6-8 servings.

Nutrition: (per serving if serving 6 people) Calories 299.7; Fat 12.9g; Cholesterol 72.6mg; Sodium 267.3mg; Carb 17.9g; Protein 26.4g; Fiber 1.3g

Double Apple Bran Muffins

If you are anything like me, you probably get random cravings for odd things. Somedays I will be craving a steak, or mexican food. Others I'm craving pasta, or cookies. My cravings for muffins are always strong ones. I will have muffins here and there until my craving is satisfied. This last craving I had for muffins took a long time to get over. Before this recipe I tried a different kind that I was really looking forward to. The recipe itself I found online and the reviews were kind of iffy, but I still tried it anyways. I should have listened to what the people were saying. I ate a couple, and then decided they were just not worth it and threw them away. That just goes to show you it's not always the cook, sometimes it's the recipe. After that I was still craving a delicious big muffin to have with my coffee in the mornings. So I continued to look for a recipe, and I came across this one. All I have to say is that I will be making these again and again. Oh my goodness were they delicious! Healthy and sweet. I couldn't have asked for more in a muffin. Well perhaps a million dollars, but that might be a bit much for a baked good. :)

Double Apple Bran Muffins

cookinglight.com

Ingredients:

1/2 cup packed brown sugar

1/4 cup butter, softened

1 large egg

1 large egg white

3/4 cup fat-free milk

1/4 cup unsweetened applesauce

1 tablespoon molasses

1/2 teaspoon vanilla extract

1 cup all-purpose flour (about 4.5 oz)

1/2 cup oat bran

1 1/2 teaspoons baking powder

3/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 cup coarsely chopped, peeled Granny Smith apple

2 teaspoons turbinado sugar (optional)*

Directions:

1. Preheat oven to 400º
2. Place 12 paper muffin cup lines in muffin cups (or spray with non-stick cooking spray); set aside.
3. Combine brown sugar and butter in a medium bowl; beat with a mixer at medium-high speed until light and fluffy (about 5 minutes). Add egg; beat 1 minute or until well blended. Beat in egg white until well blended. Add milk, applesauce, molasses, and vanilla extract; beat on low speed until well blended.
4. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, oat bran, baking powder, salt, and cinnamon in a large bowl; make a well in center of mixture. Add milk mixture to flour mixture, stirring just until moist. Gently stir in apples. 
5. Spoon batter evenly into prepared muffin cups. Sprinkle evenly with turbinado sugar, if desired. Bake at 400º for 18 minutes or until muffins spring back when touched lightly in center. 

*If you do not have turbinado sugar like me, brown sugar is a good substitute. I used no where near 2 teaspoons, so I think you can use as little or as much as you'd like. If you like a little bit more sweetness I suggest sprinkling a little bit of something on the top of these already delicious muffins.

Makes 12 large muffins.

Nutrition: (per muffins) Calories 174; Fat 5.6g; Protein 5.2g; Fiber 3g; Cholesterol 28mg; Sodium 258mg

Guilt Free Spinach Burritos

This weekend is the best weather we have had all year up here in the Pacific Northwest. I made a point to get outside, even if for a little bit. When the sun comes out and the allergies hit, it makes me want to pull out the barbecue and grill just about anything. Once summer hits I will probable be posting a lot of grilling recipes. This summer I am determined to grill a pizza. I have never eaten one or made one, and I look forward to it! 

These vegetarian burritos were delicious! I had cheese in my fridge so I didn't but any cheddar that the recipe asked for. As I said before, I always squirm at the mention of cheddar. I really don't know why. Anyways, the Lite Mexican Blend I had in my fridge went really well with this recipe. I used whole wheat tortillas, which worked out fine, but I think I would have used regular flour if I had the chance. At the store I was looking for the fat free 10 inch tortillas, but I couldn't find any in that size. So I settled for the wheat, which I probably would have gone for in the first place. I just think the regular flour would have tasted a bit better, and cooked nicer in the oven. Other than that, this recipe was healthy and delicious! 

Spinach Burritos
Taste of Home Guilt Free Cooking


Ingredients:
1/2 cup chopped onion
2 garlic cloves, minced
2 teaspoons margarine
1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
1/8 teaspoon pepper
6 fat-free flour tortillas (10 inches)
3/4 cup picante sauce, divided
2 cups (8 oz) shredded reduced-fat cheddar cheese, divided


Directions:

1. Preheat oven to 350º
2. In a skillet, saute the onion and garlic in margarine until tender. Add the spinach and pepper; cook for 2-3 minutes or until heated through. Place about 3 tablespoonfuls on each tortilla; top with 1 tablespoon of picante sauce and 2 tablespoons of cheese.
3. Roll up and place seam side down in a 13-inch x 9-inch x 2-inch baking dish coated with cooking spray. Top with remaining picante sauce and cheese. Bake, uncovered, at 350º for 20-25 minutes or until sauce is bubbly and cheese is melted.

Makes 6 servings
Nutrition: (1 burrito) Calories 262; Fat 9g; Cholesterol 25mg; Sodium 550mg; Carb 31g; Fiber 0g; Protein 17g

Low-Calorie Dark Chocolate Chip Oatmeal Cookies

I have been making these cookies for almost 2 years now. The original recipe I had found online. Over the years I have played around with the ingredients and now I make these when I'm craving a delicious, but not loaded with calories, treat. Recently I have made them for my husband whenever I go to visit him, or send in a care package. They are really easy to ship, and they are nutritious too, and even sweeter.

Every time I end up with 45-50 cookies a batch and I am overwhelmed. I think, "How will I finish all of these." Please!! They are always gone before the week is up. I eat one in the morning, then I just grab one for a snack in the middle of the day, and then of course nibble on one while I make dinner. At that rate they disappear in a flash. Seriously, when you have one you can't stop. I might have to make a double batch next because this last time I gave more than half to my soldier, I left hardly any for myself. How silly of me, but someone half-way across the world was happy. :)

Using a tablespoon measure helps make the cookies even in size. Make sure you use clean, dry hands to roll the dough (yes, it is required to get messy this time!)

Flatten the balls slightly before placing on the baking sheet. 

I forget how good these cookies are every time I make them.  My go-to recipe when I'm craving cookies! :)

Low-Calorie Dark Chocolate Chip Oatmeal Cookies


Ingredients:
1/2 lb (2 sticks) unsalted butter softened (Do not melt in microwave)
1 cup firmly packed brown sugar (1/2 cup brown sugar substitute like Splenda)
1/2 cup granulated sugar (1/4 cup sugar substitute)
2 eggs
1 tsp vanilla extract
1 1/2 cup whole wheat flour
1 tsp baking soda
1/2 teaspoon salt
3 cup oats (quick or old fashioned)
1 cup dark chocolate chips

Directions:

1. Preheat oven to 350º
2. Beat butter and sugars in large bowl until creamy. Add eggs and vanilla; beat well.
3. Combine flour, baking soda, and salt in a small bowl. Add to sugar mixture in gradually, do not add all at once.  
4. Mix in oats and chocolate chips with spatula. Using a heaping tablespoons, shape into balls and flatten slightly. 
5. Bake 8-12 minutes or until golden brown. 

Makes 40 cookies.

Nutrition: (per cookie) Calories 95; Fat 3g; Protein 1g; Cholesterol 11mg; Fiber 1g

*These stats are based on my use of Splenda Brown Sugar and regular Fine Granulated Sugar. Nutrition may vary based on your choice of ingredients. 

Crab Cakes

If you would have asked me three years ago if I would like some crab cakes, I would have wrinkled my nose and said "ick, no". Well, now it's a different story. My answer this time would be "Yes please!". Only recently have I come to enjoy the deliciousness that is seafood. Crab cakes especially. My first taste of crab was actually at a restaurant in downtown Seattle called The Crab Pot. The best seafood restaurant ever! They literally dump your meal onto your table and you smash it with a little wooden mallet. Who needs utensils? Plus, their crab cake appetizer is to die for. They have this dipping sauce that I need to learn how to make. When I was making my own crab cakes I was wishing that I had that dipping sauce. Instead I settled for a store bought seafood sauce, which was spicy so I was okay with it. Perhaps one day I will find that recipe from the restaurant and recreate the deliciousness at home. :)

Oh and by the way, Happy Early St. Patrick's Day!

My second two-yolked egg in a week...what does it mean? :)

My choice of seasoning

My mom's cat was very interested in the crab.

Crab Cakes
tasteofhome Guilt Free Cooking


Ingredients:
1 egg, lightly beaten
1/4 cup fat-free mayonnaise
1/2 cup soft bread crumbs
2 green onions, finely chopped
1 tablespoon minced fresh parsley
1 teaspoon ground mustard
1/4 teaspoon salt
1/4 teaspoon pepper
4 cans (6oz each) crabmeat; drained, flaked and cartilage removed
1 tablespoon butter
1 tablespoon canola oil
6 tablespoons seafood sauce

Directions:

1. In a bowl, combine the egg, mayonnaise, bread crumbs, green onions, parsley, mustard, salt, and pepper. Add the crab; mix gently. Shape rounded tablespoonfuls into 2-in patties.
2. In a large nonstick skillet, cook patties in butter and oil over medium heat for 3-4 minutes on each side or until golden brown. Serve with seafood sauce.

Tip: If you want to add a special flavor to crab cakes, try adding some Old Bay seasoning along with other herbs and spices. A little goes a long way, so add a 1/4 to 1/2 teaspoon. I used 1/2 teaspoon red pepper flakes and 1/4 teaspoon blackened spice.

Makes 9 servings.

Nutrition: (3 patties w/ 2 teaspoons seafood sauce) Calories 139; Fat 5g; Cholesterol 94mg; Sodium 547mg; Carb 7g; Protein 17g; Fiber 1g

Lemon Meringue Pie

Here I am in Arizona! My brother and I surprised our Nana for her brithday, it was fantastic. I love coming down to see my family. So many loved ones that I haven't seen in years, and it's like I have been here all along. The only down side, (if there could be one) the sun! I'm from the rainy, cloudy Pacific Northwest, and we don't see the sun that often. I stepped out of the airport and my eyes couldn't figure out what that big yellow thing in the sky was. It's so hot! Everyone down here is loving the chilly, nice almost-spring weather while my brother and I are here sweating and shedding layers. I will be sad to leave in a few days back to the rain.

Now this dessert had to be one of the best pies I have ever had. I love anything lemon, and when I found this recipe for a "healthier" Lemon Meringue I just had to try it it. The meringue portion scared me a little, as working with egg whites always will, but if I want to learn then I have to try right? So I did, and I'm glad. Just remember to be patient when working with egg whites. Watch it carefully and do not over beat. If you do, start over. This recipe asked for graham cracker crust, but while I was at the store I found a shortbread crust and I just had to do it. I think it was much better than the graham cracker crust would have been. It stayed together nicely, and didn't get moist in the middle. You are welcome to do whichever crust you like. Dessert that day consisted of seconds, almost thirds! ;) 

This is what you would call soft peak. When you pull the beaters out of the egg it should cause wave like mounds. 

Now you have stiff peaks. The mixture is shiny and the peaks stand up.

Lemon Meringue Pie

Cooking Light Complete Cookbook

Ingredients:

Filling:

3/4 cup sugar

2 tablespoons cornstarch

2 tablespoons all-purpose flour

2 teaspoon grated lemon rind

dash of salt

1 cup water

2 tablespoons butter

1/3 cup fresh lemon juice

2 large egg yolks

1 (6oz) reduced fat graham cracker crust

Italian Meringue:

3 large egg whites

1/4 teaspoon cream of tartar

2/3 cup sugar

1/4 cup water

Directions:

1. To prepare filling, combine first 5 ingredients in a saucepan. Add 1 cup water, stirring constantly with a whisk. Bring to a simmer over medium heat, and cook 5 minutes, stirring frequently. Stir in butter; remove from heat. Stir in lemon juice. Add egg yolks, 1 at a time, beating well with a mixer at medium speed after each addition. Place pan over low heat; cook 3 minutes, stirring constantly. Spoon filling into crust. Cool to room temperature.
2. To prepare meringue, place egg whites and cream of tartar in a large bowl; beat with a mixer at high speed until foamy, using clean, dry beaters until soft peaks form. Combine 2/3 cup sugar and 1/4 cup water in a small saucepan; bring to a boil. Cook mixture, without stirring, until candy thermometer registers 250º. Pour hot sugar syrup in a thin stream over egg white mixture, beating at high speed until stiff peaks form. Spread meringue evenly over filling, and seal meringue to edge of crust.
3. Preheat broiler.
4. Broil meringue 1 minute or until lightly browned (watch carefully as it can burn quickly); cool pie on a wire rack. Chill until set.

Makes 8 servings.

Nutrition: (1 wedge) Calories 292; Fat 7.7g; Protein 3.3g; Carb 54g; Fiber 0.1g; Cholestrol 62mg; Sodium 172mg