Slow Cooker Buffalo Chicken Chili

This is a Betty Crocker recipe that is more of a stew than an actual chili. It’s soupier than most chilis but man is it yummy. I skipped the celery, personally. No nutritional information as your serving size and ingredients may vary. My husband and I both agreed, the blue cheese really made this recipe. He added more wing sauce to his bowl but he loves things REALLY spicy.

  • 2.5 lb boneless skinless chicken thighs, cut into 1 inch pieces
  • 2 medium stalks of celery, sliced (about one cup)
  • 1 large onion, chopped (about one cup)
  • 2 medium carrots, chopped (about one cup)
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 can (15 ounces) black beans, drained, rinsed
  • 1 cup chicken broth
  • 2 teaspoons chili powder
  • 1/2 teaspoon salt
  • 1/4 cup buffalo wing sauce
  • crumbled blue cheese, if desired
  1. Spray slow cooker with cooking spray, mix all ingredients EXCEPT buffalo wing sauce and blue cheese
  2. Cover, cook on LOW heat setting 8 to 10 hours
  3. Stir in buffalo wing sauce. Serve sprinkled with blue cheese.
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Tasty Thai/Mexican fusion chicken soup recipe

I’m not sure what to call this. I’m not even sure where the original recipe came from. All I can say is it was goooooood.   Someone had posted it on a site I used to frequent and I thought it sounded pretty good. The recipe didn’t call for chicken broth but I thought it would add more flavor.

  • 1 envelope Coconut Ginger Soup Base paste
  • 2 tbsp mild curry paste
  • 2 tbsp Goya recaito
  • 1 tbsp olive oil
  • 1/2 bunch chopped cilantro
  • 1 bunch chopped scallions
  • 2 cups halved baby carrots
  • 1 pound boneless skinless chicken thighs cut into pieces
  • 2 cups water
  • 2 cups chicken broth/stock

Simmer approximately 2 hours

Sausage and Bean Soup with Escarole

There are several version of this soup online, play around with the type of  sausage and even the beans. This was super easy to prepare and delicious. We couldn’t find the sausage with Mediterranean seasonings so we used chicken and apple sausage instead. Yum. As usual, no nutrition information as your ingredients and serving sizes may vary.

 

Ingredients

  • 12 ounces chicken sausage with Mediterranean seasonings, cut into 1/4-inch rounds
  • 1 15-oz. can cannellini beans, drained and rinsed
  • 1 15-oz. can garbanzo beans, drained and rinsed
  • 1 28-oz. can whole tomatoes, drained and chopped
  • 1 1/2 cups canned low-sodium chicken broth
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1/4 teaspoon crushed red pepper
  • 1 small head escarole, chopped
  • 1/4 cup coarsely grated Parmesan
  • 2 tablespoons chopped fresh parsley
  • Salt and pepper

Preparation

Combine sausage, beans, tomatoes, broth, bay leaf, thyme and red pepper in slow cooker and cook on low heat setting for 4 hours.

Stir in escarole and cook an additional 5 to 8 minutes, until just wilted. Stir in Parmesan and parsley. Season to taste with salt and pepper and serve.

Recipe – Chipotle Chicken Stew

This is a fantastic recipe I found in my crockpot cookbook when looking for weight loss surgery friendly recipes. I made it last week (sorry, no pictures) and it also got the hubby seal of approval. No nutritional information included as your ingredients and serving sizes may vary.

  • 1 pound boneless skinless chicken thighs, cut into cubes
  • 1 can (15 ounces) navy (or cannelini) beans, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14.5 ounces) crushed tomatoes, undrained
  • 1.5 cups chicken broth/stock
  • 1/2 cup orange juice
  • 1 medium onion, diced
  • 1 chipotle pepper in adobo sauce, minced (I used two since both hubby and I love the flavor and added spice)
  • 1 tsp salt
  • 1tsp grounc cumin
  • 1 bay leaf
  1. Combine all ingredients in 4.5 quart slow cooker
  2. Cover, cook on LOW for 7 to 8 ours or HIGH for 3.5 to 4 hours. Remove bay leaf before serving.
  3. Garnish as desired.

The recpe says it makes six servings but, they don’t take into account WLS size portions. I didn’t use any garnish on mine but some suggestions would be cheese, a dollop of greek yogurt (instead of sour cream) or maybe some cilantro sprigs. This is a really delicious recipe and is not TOO spicy but could be made spicier to taste by adding more pepper or different kinds of pepper. I really love the smoky, slightly spicy taste of chipolte and probably could have gotten away with mincing up a third in this. The weather’s been cold and this was a nice warm and filling meal. With the beans and chicken, it’s very hearty.

Cauliflower Crust Pizza

I included this recipe in my first newsletter for my readers there. I first discovered it on the Obesity Help forums. Pizza crust made from cauliflower? Really? Turns out, it’s pretty darn good.  The original recipe can be found here: http://blog.yourlighterside.com/2008/02/i-cant-believe-its-cauliflower-pizza.html

1 cup cooked and riced cauliflower (I used cooked frozen cauliflower and used the grater on my food processor to break it down into a rice-like consistency)
1 large egg
1 cup shredded mozzarella cheese
1/2tsp fennel (I omitted this but you may wish to use it)
1tsp oregano
2tsp parsley
Sauce for topping (I use Don Pepino’s pizza sauce)
Toppings – in my case I just used mozzarella and pepperoni, going traditional.

Preheat oven to 450 degrees farenheit. Spray a cookie sheet with non-stick cooking spray (or use parchment paper as I did). in a medium bowl combine egg, cauliflower and mozzarella until well combined. Press evenly on pan into desired shape and sprinkle spices evenly over the top.

Bake for 12-15 minutes (15-20 if you double the recipe). Remove from oven and spread sauce over the top, and add your toppings.

Put your oven on high broil, put pizza back in the oven under the broiler at high heat just until cheese is melted (or to your desired level of browning/not brown).

As you can see from the (crappy celphone) picture below, I like a lot of cheese (and I make my ‘weird’ with the cheese on top of the pepperoni) and I like it to be very bubbly on top and slightly browned. Next time, I will press the crust just a tiny bit thinner, but the flavor was wonderful. Your serving size will vary but, using my ingredients, the whole pizza using my ingredents broke down to: 21grams of carbs (14 net grams), 69 grams of protein and 991 calories. Your mileage on those numbers will vary according to your ingredients, so I would not rely on mine if you make it. I will say I could not eat much and it took me several days to eat the entire pizza.


A non-op friend of mine who is on a lower carb diet made the pizza crust and really loved it. My non-op husband and daughter both tried a taste and both of them gave it their seal of approval as well.

Banana Protein Mini Muffins

Sorry, I don’t have any pictures of this. If you want one, you can find the original recipe here (I will copy the recipe itself below, along with my substitutions).

I love Shelly’s recipes over at The World According to Eggface. They’re simple, easy to follow and delicious. I often find myself tweaking them a little according to my own tastes and the ingredients I have on hand so they serve for fantastic inspiration.

I made the banana protein mini muffins today for the second time. I gave one to my one year old grandson and he devoured it in about five minutes flat. I think they have the seal of approval.  Below is my version of the recipe (sorry, no nutritional information right now, your portion size and ingredients may vary).

  • 1 Egg, beaten
  • 3 Tablespoons Milk (I used unsweetened almond milk this time)
  • 2 Tablespoons Sugar Free Torani Syrup (I used SF Caramel)
  • 1 whole Banana, mashed
  • 1 Tablespoon Canola Oil
  • 3 Tablespoons Atkins Baking Mix
  • 1 teaspoon Baking Powder
  • 2 Tablespoons Almond Meal
  • 1 and 1/2 teaspoon Cinnamon
  • 1/2 teaspoon Nutmeg
  • 1 scoop Vanilla Protein Powder (I use Gladiator Vanilla from Smoothie King)
  • Pinch salt
  • Optional: 2 Tablespoons Chopped Nuts

In a measuring cup mix egg, milk, syrup, banana and oil and combine thoroughly. In a separate bowl, mix pancake mix, almond meal, cinnamon, nutmeg, protein powder and salt. Tip dry into wet and stir till combined. Pour into a non stick mini muffing tin that has been sprayed with Pam. Optional: Place a nut on the top of each muffin.

Bake at 350 for 8-10 minutes, until knife inserted comes out clean. Makes 12.

There’s a fantastic recipe on the same page for ricotta banana filling for the muffins, which is also delicious, but I like to heat mine up a little and smear with some butter. My favorite indulgence is Kerrygold  Pure Irish Butter.

Edit: Put this into spark people. Here’s my nutrition information per each mini muffin:  Calories: 44.3, Fat: 2.4g, Carbs: 3.2g, Protein 3.2g – NOTE: Yours may vary depending upon your ingredients.

Low Carb Ricotta Bake

I got this recipe from Shelly over at The World According to Eggface and adjusted it for my ingredients and my baking method. Instead of making it like a casserole, I divided the portions into a muffin tin to make it easier for me to keep track of an actual portion size. Right now, I can only eat one to one and a half portions at a time.

This is a super easy recipe to make and fantastic if you are on a soft or mushy food phase post surgery. It’s delicious even if you haven’t had surgery, too. Pictures and recipe after the cut. More

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