I love weekends that have a mix of having fun and also having time to get things done. This weekend was one of them.
Friday after work I went to a baby shower for two friends from work. I absolutely love celebrating babies! There is nothing like celebrating a new mom and her precious baby. I love everything about baby showers!
Saturday there was cleaning and cooking to be done early because the evening was reserved for Girls Night Out to go se some professional bull riders. It’s exciting watching how the bulls are ridden and there is also the fear of watching anyone get hurt. There was a lot of yelling and whooping going on!
We had some good seats!
Sunday I was lucky enough to babysit y adorable niece and watched the Super Bowl. I am not into sports but I love snacks, great commercials and halftime. Only two of these things were awesome this year…the snacks and halftime with Bruno Mars. I absolutely love him! He killed it with his killer moves and awesome band! The commercials left a lot to be desired.
In my many quests to lose weight and be healthy I have found many recipes that even though they are WW friendly they are also just healthy and delicious. These are recipes that I make whether I am watching my weight or not. This recipe is a favorite of mine.
I served the Chicken Taco Chili over brown rice and of course added some Sriracha Hot Chili Sauce over it. YUM!
Crock Pot Chicken Taco Chili
- 1 onion, chopped
- 1 16-oz can black beans
- 1 16-oz can kidney beans
- 1 8-oz can tomato sauce
- 10 oz package frozen corn kernels
- 2 14.5-oz cans diced tomatoes w/chilies
- 1 packet taco seasoning
- 1 tbsp cumin
- 1 tbsp chili powder
- 24 oz (3-4) boneless skinless chicken breasts
- chili peppers, chopped (optional)
- 1/4 cup chopped fresh cilantro
Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro. You can serve over rice if you like add sour cream, cheese and whatever other topping you like but remember that if you are doing WW you need to add the extra points.
One serving of this deliciousness is 1 1/4 cup at 3 points (old points) or 5 Points Plus.
Have a fabulous week!
Recipe Source Skinnytaste
I didn’t write out a full post on Friday because I was exhausted from Halloween…so here’s a quick recap!
The Halloween excitement started at work! Since I work at an elementary school we dressed up as a team. The office was “The Three Little Pigs”. I didn’t make too bad of a pig. I prefer to think of myself in this picture as Señorita Piggy! I am kind of sad that Halloween is over!
There was so much excitement for Halloween and what happens? It ends up raining all day! My brother and his family came over and so did my cousin and her family. There was a break from the rain for about an hour in the evening so we were able to go trick or treating for a little bit even though we got a bit wet right before getting home! I had bought sooo much candy to pass out and I still have almost all of it because the rain scared all the ghouls! I guess the trick was on me!
I did make some delicious and filling chili for our Halloween dinner. It was delicious! It was definitely comforting after getting a bit soaked with the rain.
The good thing about chili is that is so versatile as far as how you eat it. We also made chili dogs with it.
Friday was definitely exhausting after all the Halloween hoopla. Saturday I cooked almost all day. I made a couple of different things.
We would have gone out to dinner but everyone is on such different schedules that it was kind of hard so we decided to cook at home.
The homemade sushi was quite good for the first time making it. I am sure there will be lots of practicing.
Since chili is such a filling delicious meal I suggest that all of you make this chili!
Chili by George
- 2 pounds lean ground beef (I used 1lb. beef and 1 lb. turkey)
- 1 (46 fluid ounce) can tomato juice
- 1 (29 ounce) can tomato sauce
- (15 ounce) can kidney beans, drained and rinsed
- 1 (15 ounce) can pinto beans, drained and rinsed
- 1/2 cups chopped onion
- 1/4 cup chopped green bell pepper
- 1/8 teaspoon ground cayenne pepper
- 1/2 teaspoon white sugar
- 1/2 teaspoon dried oregano1/2 teaspoon ground black pepper
- 1 teaspoon salt
- 1 1/2 teaspoons ground cumin
- Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and crumble.
- In a large pot over high heat combine the ground beef, tomato juice, tomato sauce, kidney beans, pinto beans, onions, bell pepper, cayenne pepper, sugar, oregano, ground black pepper, salt, cumin and chili powder. Bring to a boil, then reduce heat to low. Simmer for 1 1/2 hours. (Note: If using a slow cooker, set on low, add ingredients, and cook for 8 to 10 hours.)
I am doing a November Photo Challenge on Instagram! It’s a lot of fun so far and pretty educational for me at least! Follow me on instagram to check out the daily pictures! You can find me at @micasayourcasa or on Facebook at Mi Casa is Your Casa
Sorry about all the pictures!I hope you all had a great Halloween and a great weekend too!
So it’s Monday…already! This weekend went by super fast. It was a great weekend. My daughter came home from school to spend the weekend at home. I was shocked that this is the same girl who said “I am not coming home until Thanksgiving.” Maybe she missed us…at least a little bit.
I did some cleaning, laundry and dressed up for a Halloween party. I had a lot of fun at the party then went out for a few drinks with my husband. That was nice since it’s not often that we get to go out together alone. I will post a picture of myself in my fabulous Halloween costume in the next few days. If you’ve already opened the Halloween candy bags and could use a healthy meal to offset the candy or if you just need a great delicious meal that pretty much cooks by itself this is it.
I really like beans so I was in heaven with this dish!
Crockpot 3 Bean Turkey Chili
Servings: 12 • Serving Size: 10.8 oz • Old Points: 3 pts • Points+: 5 pts
Calories: 206.3 • Fat: 1.4 g • Protein: 16.8 g • Carb: 31.8 g • Fiber: 9.0 g
- 1.3 lb (20 oz) fat free ground turkey breast
- 1 small onion, chopped
- 1 (28 oz) can diced tomatoes
- 1 (16 oz) can tomato sauce
- 1 (4.5 oz) can chopped chilies, drained
- 1 (15 oz) can chickpeas, undrained
- 1 (15.5 oz) can black beans, undrained (I didn’t have these so I substituted with pinto beans)
- 1 (15.5 oz) can small red beans, undrained
- 2 tbsp chili powder
- 1/2 cup chopped red onion
- 1/2 cup chopped fresh cilantro for topping
- shredded cheddar to top (extra pts)
Brown turkey and onion in a medium skillet over medium high heat until cooked through.
Drain any fat remaining and transfer to crock pot. Add the beans, chilies, chickpeas tomatoes, tomato sauce and chili powder mixing well.
Cook on high 6-8 hours.
I didn’t add any topping to mine but if you do make sure you add those extra points if you are watching your weight. I chose to enjoy a huge salad along with this chili.
This is the perfect crockpot meal to come home to on Halloween night as you give out delicious candy!
Recipe from http://www.skinnytaste.com/