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.


Monday, January 2, 2017

Sarah's New Year's Appetizer - Bacon Cream Cheese Dip

My friend Sarah brings this appetizer every year to our New Year's Eve Party. It is a hit and everyone loves it. Plus it is super simple to make. You gotta love that!

1. 1 Package of Cream Cheese (Any variety...Regular or Fat Free)
2. Bacon Cooked Crisp (5 Slices)
3. 1/2 Jar of Pepper Jelly (I prefer spicy, but Sarah prefers not spicy. I used Pam's Pepper Jam.)
4. Wheat Thins

You can make this several ways...

Way One
1. Put the cream cheese on a plate and top it with jelly
2. Put the crumbled bacon on top off the cream cheese and jelly
3. Serve with the Wheat Thins. People dip the Wheat Thins in the dip.

Way Two
1. Spread the cream cheese on a plate or in a Tupperware container
2. Spread the jelly on top of the cream cheese.
3. Top with crumbled bacon
4. Serve with the Wheat Thins. People dip the Wheat Thins in the dip.

New Year's Eve Chili 2016 (Kristi Original)

If you haven't noticed, I really like to make chili. It's so great because you just dump a bunch of food in a pot and poof it becomes chili. It's so easy and fun to experiment in the kitchen. If you search for 'chili' on this blog, you will find many recipes. This is the mix I did for our New Year's Eve Party on Dec 31, 2016.

2 Lbs Ground Beef
1 Onion Chopped
2 Cans Dark Kidney Beans
2 Cans Light Kidney Beans
2 Cans Chili Beans
1 Can Great Northern Beans
1 Can Tomato Sauce
1 Large Jar of Medium Salsa (I used Pace Salsa)
1/2 Bottle of Amber Beer
1 Cup of White Wine - Sauvignon blac
1 Double Pack of Hot Dogs cut up, about 10 hot dogs
1 Jar of Diced Tomatoes - Chili Flavored
4 Crushed Garlic Cloves
Chili Powder - A lot, Several Tbsp - To Taste
Salt - To Taste
Pepper - To Taste
Fiesta Party Mix - Tastefully Simple - To Taste

1. Cook the ground beef and onions. Sprinkle with salt, pepper, and Fiesta Party Mix.
2. Mix all the remaining ingredients, except the beer and chili, and put the chili in the fridge overnight.
3. Add beer and hotdogs.
4. Warm the chili, eat and enjoy. (I cooked it in the crock pot.)

Note: I'm not sure that it matters that you leave the beer and hotdogs out until the next day. That is just what I did. I was just missing some ingredients and had to wait until the next day.