Login to My Account

Live & Thrive

No one logged in.
Share this web page...

Subscribe to RSS RSS

The following are tips on how to get back to basics, eat healthier and save yourself a lot of time and money!

Crockpot Nachos

Sheryl McGlochlin - Tuesday, November 29, 2011
Prep Time: 3 Minutes
Cook Time: 4 Hours

Ingredients List

4-5 Frozen Chicken Breasts
1 Can Drained Black Beans
1 Can Drained Canned Whole Kernel Corn
1 (15oz) Jar of Salsa (recommend medium)
1 (8oz) Package of Cream Cheese

Cooking Directions

1. Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crock pot
2. Add corn, black beans and jar of salsa. dump it right on top of chicken
3. Cover and cook in crock pot on hight for 4-5 hours or until chicken forks apart.
4. Add 1 package of cream cheese (just throw it on top) and let sit for about 1/2 hour.


When I make this I will fork apart all of the chicken before I add the cream cheese. You can serve this right our of the crock pot or you can put it with tortillas or chips. I usually make sticky rice and serve it over the top. Enjoy!!

Angel's Comfort Chicken and Noodles

Sheryl McGlochlin - Tuesday, November 29, 2011
Prepared by Angel Shannon
www.cookingwithangel.com

Ingredients:

* 8 oz. Ronzoni Smart Taste noodles, cooked & drained
* 1 can Healthy Request mushroom soup
* 2/3 cup skim milk
* ½ teaspoon salt
* ½ teaspoon poultry seasoning
* 8 oz. tub whipped cream cheese
* 1 cup fat free cottage cheese
* ¼ cup chopped parsley
* 1/3 cup finely chopped onion
* 1/3 cup finely chopped green pepper
* 3 cups diced cooked chicken
* 1 cup Panko crumbs or any kind of break crumbs
* Light butter spread (like Smart Balance)


Toss cooked noodles with a little melted butter spread. Mix noodles, soup, milk, salt and poultry seasoning in medium pan; heat. Beat cheeses together until smooth and stir in parsley, onion and green pepper. Place half the noodles in a 3 quart casserole and spread with half the cheese mixture, half the chicken, then half the soup mixture. Repeat layers. Melt a little more butter spread and mix into Panko crumbs before topping casserole. Bake at 375 for 40 minutes or until heated thoroughly and Panko crumbs are lightly browned.

BTL Chicken Pasta Salad (or Bacon, Spinach and Tomato)

Sheryl McGlochlin - Tuesday, July 27, 2010
Ingredients:
· 6 slices bacon
· 2 skinless, boneless chicken breasts, cut into 1-inch pieces
· 16 oz. orzo pasta
· 1 cup (packed) fresh spinach leaves, torn into bite-sized pieces
· 8 ounces grape or cherry tomatoes, cut in half
· 6 large basil leaves, chiffonaded (rolled and thinly sliced)

· Vinaigrette:
· 1/4 cup red wine vinegar
· 2 tbsp fresh lemon juice
· 1 1/2 tsp honey
· 1 tsp kosher salt
· 1/2 tsp freshly ground black pepper
· 1/2 cup extra-virgin olive oil

Method:

In a large nonstick skillet set over medium heat, cook bacon until crunchy. Set aside on a piece of paper towel to drain. When cool, crumble the bacon (not too small) and reserve.
Pour out all but 2 teaspoons of the bacon grease from the pan, increase the heat to medium-high, and add chicken. Saute until the chicken is cooked through. Remove from heat.

Bring a large pot of salted water to a boil and cook orzo until al dente. Drain and rinse with cold water. Transfer to a serving bowl. Gently stir the chicken, bacon, spinach, and tomatoes into the orzo.

Vinaigrette: In a medium bowl, whisk together red wine vinegar, lemon juice, honey, salt, and pepper. While whisking constantly, slow pour in olive oil until combined.
Pour the vinaigrette over the orzo and gently toss.

Stir the basil into the pasta salad. Serve.
Serves 6.

Article Calendar

SuMoTuWeThFrSa
 123456
78910111213
14151617181920
21222324252627
28293031   



Store


Upcoming Events

No events found.

View all Live and Thrive Events


What others are saying…

Healthy, fun ways to feed my young children...More

The 6-3-4 Food Box is just fabulous! ...More