Huevos Rancheros

This was in the Biggest Loser Book Simple Swaps

Ranchero Sauce

2 tsp olive oil
1 small onion, chopped
1 tbsp chopped garlic
1 can diced tomatoes
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp salt
ground pepper to taste
1/2 tsp dried chipotle powder
1/4 cup chopped cilantro

Huevo Rancheros
1 corn tortilla (I used flour)
2 tbsp fat free refried beans
2 egg whites
1 tbsp low fat cheddar cheese
fresh cilantro

To make the sauce heat the oil in the nonstick skillet. Add the onion and cook for about 5 minutes. dd the garlic and cook for a minute longer. Add the tomatoes, coriander, cumin, oregano, salt, pepper, and chipotle powder and cook for a minute longer. Carefully transfer the sauce to a food processor ad blend briefly. The finished sauce will be chunky. Stir in the cilantro.

To make the Huevos Rancheros warm the tortilla and refried beans and set aside. Coat a small nonstick skillet with cooking spray. Add the egg whites and cook until nearly set. Turn the eggs and cook for a minute longer. Place the tortilla on a plate, top with beans and egg whites. Top with 1/2 cup of hot ranchero sauce. Garnish with cheese and cilantro.

Broccoli Soup

I found this recipe here.

4 tablespoon butter
3 tablespoon flour
3 cups of half and half (can be substituted with heavy cream or milk)
1 pound frozen broccoli, fresh or frozen
2 cans chicken broth
Grated sharp cheese for garnish, use more to make it cheesy

1. Pulse thawed broccoli and 1 can of chicken broth with your food processor or blender until desired consistency. I like broccoli pieces, but when I am hiding it from the kids I process it until it is nice and smooth. If you use your blender, but you will have to do it in smaller batches.
2. In your soup pot, combine the broccoli mixture and the second can of chicken broth over high heat and bring to a boil.
3. In a sauce pan, melt the butter over medium heat. Once completely melted, add the flour and cook while stirring for about 3 minutes to create a roux. Once your broccoli/broth mixture has begun to boil, add the roux to the pot and stir until completely incorporated.
4. Pour half and half into the boiling mixture and stir until thickened (usually right before it starts to boil).
5. Serve and garnish with grated sharp cheddar cheese.

Oven Baked Chicken Parmesan

I got this recipe from the Kraft website.

6 small boneless skinless chicken breast halves (1-1/2 lb.)

1 pkt. SHAKE 'N BAKE Chicken Coating Mix

2 cups spaghetti sauce

1-1/2 cups KRAFT Shredded Mozzarella Cheese

1/4 cup KRAFT Grated Parmesan Cheese

1 tsp. dried oregano leaves

HEAT oven to 400°F.

COAT chicken with coating mix as directed on package; place in 13x9-inch pan.

BAKE 20 min. or until chicken is done (165°F).

TOP with remaining ingredients; bake 5 min. or until mozzarella is melted.

This was so easy to make and the kids loved it. We had pasta and broccoli with it and it was only about 470 calories.

Southwest Egg Rolls

I got this recipe from here. They seriously were so good.

1 chicken breast fillet, diced (I used 2 chicken breasts.)
½ red bell pepper, minced (I used a whole red pepper.)
2 tsp dry onion
1 can corn
1 can black beans, rinsed and drained
1 small can green chilies
½ T parsley
½ t cumin
½ t salt
Dash cayenne pepper

1 c. cheddar cheese, shredded
Flour Tortillas

Avocado-ranch dipping sauce:
1 c. ranch (I used light ranch)
1 whole avocado, mashed
1 tsp. minced onion
Salt & pepper
Blend together with blender

Cook chicken and dice. In large bowl mix all ingredients together. Sauté all ingredients until warm. Remove from heat and add shredded cheese. Warm tortillas. Place ½ c. or so of mixture inside a tortilla. Fold completely together so mixture cannot escape. Place inside a panni grill or George Forman to grill and melt cheese. Serve with dipping sauce, or salsa.

Zipper Flowers

I made these flowers today using a zipper. I like them, but I think next time I would use a longer zipper. I attached one to an alligator clip, and the other to a headband. I also added a little bling to the one. I used this tutorial, though mine are a little different.

Fabric Flowers

I saw a cute blog the other day that showed how to make these fabric hair bows. I went through all my scraps of fabric to see what I could come up with. I think they turned out really cute.

I attached these flowers to headbands.

I need more headbands or clips for these ones.

And here is Lindsay modeling one of them for me. What do you think?

Chicken Cacciatore

Curtis Stone shared this recipe on an episode of The Biggest Loser. We tried it tonight and it was really good.


2 teaspoons olive oil
Four 4-ounce pieces boneless, skinless chicken breast
1 cup onion, sliced thin
1 clove garlic, chopped fine
1 red bell pepper, cut into medium dice
2 cups button mushrooms, cleaned and quartered
¼ cup red wine (I left this out)
2 cups Muir Glen diced fire roasted tomatoes (sodium free) ( I used regular diced tomatoes)
1 sprig thyme
1 bay leaf
½ teaspoon dried oregano
1 cup broccoli, cut into small pieces
1 tablespoon chopped parsley
5 kalamata olives, pitted and roughly chopped (I left these out.)
1 cup steamed brown rice to serve

• Heat a large saucepot over medium high heat and add 1 teaspoon of oil to the pan.
• Season the chicken with pepper and sear for 2 to 3 minutes on each side or until golden brown.
• Remove the chicken to a plate and add the remaining oil to the pan.
• Saute the onions for 3 minutes stirring constantly, then add the garlic and bell peppers.
• Cook the garlic and peppers for 2 minutes and add the mushrooms.
• Cook the mushrooms for 4 minutes stirring often.
• Add the red wine and allow to reduce until almost dry.
• Add the tomatoes to the pot and stir well.
• Add the thyme, bay leaf and oregano.
• Bring to the simmer and reduce heat to low.
• Add the chicken back to the sauce and simmer gently for 8 to 10 minutes or until the chicken is cooked through and the sauce has thickened slightly.
• Stir in all but one pinch of the parsley.
• To serve, spoon 1/4 cup of brown rice onto the center of a serving plate.
• Place one portion of chicken on top of the rice and spoon some of the sauce and vegetables over the chicken, repeat with remaining plates.
• Sprinkle a little of the chopped olives and remaining parsley over each plate of chicken and serve.