Wednesday, October 18, 2017

Crock Pot Creamy Chicken and Biscuits (Kristi Original)


Adjust the quantity based on your family or the size of your crock pot.

3 potatoes cut into cubes
5-6 Sliced mushrooms
1/4-1/2 Onion finely chopped
4-5 Frozen Chicken Breasts (depending on the size, fill the crock pot to feed your family)
1 Can Campbell's Cheese Soup
1 Can Cream Chicken Soup
1-2 Cans of Large Refrigerator Biscuits

Add all of the items, except the biscuits, to the crock pot and top everything with the soup. Add a little water to the crock pot, 1/2 a can. Cook on medium heat all day. Shred the chicken and return to the crock pot. Stir. Cook the biscuits following the package instructions. Top the biscuits with the creamy chicken in the crock pot. Easy meal your family will enjoy.

Dessert Quesadilla (Kristi Original)

Me and my boys had a lot of fun making this dessert. It really was an 'experiment in the kitchen moment'. We took tortillas, loaded them full of whatever we wanted and fried them in butter. Yum! I choose more traditional toppings where my boys got silly filling them with cereal like 'Lucky Charms' and jelly. Here's what I did...


Peanut Butter
Graham Cracker Crumbs

Take a tortilla and top it with whatever dessert items you like (mine are listed above). Top with a second tortilla. Warm a pan to a medium heat and melt butter in it. Put the tortilla in the pan and cook it until it is golden brown on one side. Flip it and cook it until it is a golden brown. The marshmallows and chocolate should melt sealing the tortillas together. Cut it up into triangles and enjoy your dessert. Yum and Fun! 

Monday, May 29, 2017

Easy Chicken Enchiladas - Diabetic Living


1 Pound skinless, boneless chicken breasts halves
1 10-1/2 ounce reduced fat, reduced sodium cream of chicken soup
1/2 cup mild salsa (lower sodium such as Newman's Own)
1/4 ounce can diced green chilies
1 teaspoon chili powder
1/2 teaspoon ground cumin
4 cups packaged baby lettuce mix
8 - 6 inch corn tortillas warmed
1/2 cup shredded Mexican style four cheese blend


  1. Place chicken breasts in a 1-1/2 quart slow cooker. In a small bowl, combine soup, salsa, chilies, chili powder, and cumin. Pour over chicken. Cover and cook on low heat setting for 4-5 hours. 
  2. Remove chicken and place in a medium, shallow bowl, Using 2 forks, shred meat, add half of the sauce from the slow cooker to the shredded chicken, toss to coat.
  3. Line a serving platter with lettuce. Place about 1/3 cup of chicken mixture and about a teaspoon or the shredded cheese down the center of each tortilla and roll up. Arrange enchiladas on the prepared serving platter. spoon remaining sauce over the enchiladas and sprinkle with remaining cheese. 
To warm tortillas, preheat oven to 350 degrees F. Wrap tortillas tightly in foil. Bake about 10 minutes or until heated through. 

Makes:  4 Servings
Serving Size: 2 Enchiladas
Carb Grams Per Serving: 24
Per Serving: 271 Calories, 9 g total fat (4 sat fat), 63 mg chol, 599 sodium, 3 g fiber, 6 g sugar, 22 g pro

Diabetic Exchange
Starch (d.e): 1.5; Lean Meat (d.e): 3; Fat (d.e); 0.5


Wednesday, January 4, 2017

Velveeta Broccoli Cheese Soup

Velveeta really makes this soup creamy, rich and delicious. After getting my kids past that there was broccoli in the soup, they really enjoyed it.

3 Tbsp Butter or Margarine
3 Tbsp Chopped Onion
3 Tbsp Flour
1 Can (14.5oz) Chicken Broth
1 Cup Milk
1/2 Lb (8oz) Velveeta, cut into 1/2 inch cubes (I accidently used 1 Lb, 1/2 box)
1 pkg (10oz) Frozen Chopped Broccoli, thawed and drained
(I used 1 head of fresh broccoli. I steamed it until it was very tender. Then I cut it into small pieces)

1. Melt butter into a pan and add onions. Cook until they are tender. Stir frequently.
2. Whisk in flour until blended.
3. Add broth and milk. Cook over medium heat, stirring often, until it is warm.
4. Add broccoli and Velveeta. Cook until the Velveeta is melted.