Chicken Taco Chili

8 Servings, about 200 calories each 1 can black beans 1 can kidney beans 1 can corn kernels 1 small can diced tomatoes with green chilies 16 oz tomato sauce 28 oz diced tomatoes packet taco seasoning 1 Tbsp chili powder 3 boneless chicken breasts Cook 6 hours high or 10 hours low in the crock pot. Note: I used mild chilies. Choose your own hotness. A dollop of sour cream on top is quite tasty.

Zucchini Oven Crisps

1/4 c. bread crumbs [Italian Seasoned are delicious!]
1/4 c. grated fresh parmesan
1/4 tsp. salt*
1/4 tsp. garlic powder*
1/8 tsp. pepper*
        *Or about 1/2 tsp. Paula Deen's House Seasoning
2 TBSP. skim milk [I used 1%.]
2-1/2 c. zucchini slices (about 2 small)
cooking spray

Preheat oven to 425 degrees.  Combine first five ingredients in a small bowl.  Pour milk into another bowl.  Dip the zucchini slices in the milk, coat in the bread crumbs, and place on a well-sprayed baking sheet.  Bake for 20-30 minutes.

[This recipe is one that I pinned on Pinterest and am so glad that I tried.]

Hobo Packets

Here is a fun meal to make while camping, but you can also bake them in the oven for an easy meal that's also easy to clean up!

2 lbs. ground beef (the leaner the better) [Or whatever meat you'd like: chicken tenders, kielbasa, etc.!]
1 onion
4-8 potatoes
1 lb. baby carrots
optional: sliced mushrooms, squash, peppers, etc.
salt & pepper to taste
optional: Dale's or Moore's seasoning sauce

Form beef into 6-8 patties.  Place each patty into a large square of foil.  (This part could easily be done ahead!)  Slice up your onion and potatoes (I like to leave the skins on).  Place onions onto the patty, then potatoes, and then carrots.  Add mushrooms too if you like.  Season with salt & pepper or drizzle on a tablespoon or two of the steak sauce.

Wrap up the packets and seal tightly.  (A second layer is probably a good idea.)  Place on a hot grill (med-high heat) and cook for 30-45 minutes.  (If you're making them at home, cook in a preheated 350 deg. oven for 45-60 min.)

Here's a link I found to all kinds of packet meals- even grilled s'mores!

Greek Chicken Salad

2 cucumbers
1/2 lb. carrots
3 oz. feta
3 cooked chicken breasts, diced
Italian dressing

Cube cucumbers and slice carrots into thin rounds.  Add chicken and crumble feta into salad.  Pour salad dressing (one small bottle or about half a large bottle) over everything and stir.  Marinate at least one hour to overnight.

Carrot Cake

In a medium bowl, sift together: 2 c cake flour 2 tsp of each: baking soda, baking powder, and cinnamon 1 tsp salt Set aside. In a large bowl, combine: 1 ½ c oil (can use ½ c oil and 1 c apple sauce) 2 c sugar 4 eggs, adding one at a time 4 c shredded carrots 1 ½ c chopped pecans raisins, optional Gradually add flour mixture into the large bowl. Pour into 3 8" cake pans that are greased and lined with wax paper, or a greased and floured 13x9" pan. Bake @ 325̊ degrees for 45-60 minutes until sides start to pull away from pan. Let cool 30 minutes before icing. Cream Cheese Icing 1 stick butter, softened 8 oz cream cheese, softened 1 tsp vanilla Box Confectioner's sugar Whip together butter and cream cheese. Add vanilla and powdered sugar. If too stiff for spreading, thin with milk. Sprinkle with nutty topping, if desired. Cook's note: Amy made this in cake pans and used the oil/applesauce combination, which made for a very moist cake. I will try that the next time. I always made this in the oblong glass dish, but cake pans worked very well.

Bug Juice

"Bug Juice" is the name of our favorite summertime drink, and it brings back such fond childhood memories!

You have to make it in a large drink cooler when you're expecting a crowd because it makes a ton (3+ gallons?).


All you need are two cans frozen lemonade concentrate and one can grape concentrate (all approximately the same size).  Follow the directions on the can for how much water to add.  (I also added several extra cans of water because it was too sweet to me otherwise.)  Enjoy!  

Haley's Broccoli Salad {Lightened Up}

1-2 heads fresh broccoli, chopped
1 small red onion, chopped
3-5 slices bacon, cooked and crumbled
1 small (not tiny) box of raisins
1 6-oz container plain nonfat yogurt {I prefer Greek.}
mayonaise
3 TBSP apple cider vinegar
1/4 c. sugar

Begin by making the dressing.  Add enough mayo to the yogurt to make one cup.  Add the sugar and vinegar and mix well.  Regrigerate.

Combine the rest of the ingredients.  Pour the dressing over the salad and stir well.  {I love to make this early in the day or the day before so that the flavors mix well.  Stir every so often.}

Click HERE to try a broccoli slaw that sounds very similar in ingredients.