Wednesday Wellness: Chicken Taco Chili

What would I do without Pintrest?  Last week after getting in late from California on Saturday night, I was pleased to have a chilly fall day to wake up to on Sunday.  I have been so ready for fall!  I wanted to pull out my crockpot and have something delicious to eat while watching the Raven's and the Orioles  games while I relaxed in my comfy clothes.

This Chicken Taco Chili was the perfect meal!  I through it all in the crockpot and served with some baked Tostitos and we were in game land!  Pretty healthy, super delicious, and warmmm meal!

Ingredients

1 onion chopped (I always just buy frozen chopped onions, as I HATE cutting up onions with tears running down my face)

16 ounce black beans (I always drain and rinse, as you know I'm not a fan of salt)

16 ounce can of kidney beans

8 ounce can tomato sauce

10 ounce package of frozen corn

2 14.5 ounce cans of tomatoes with chilies 

1 packet taco seasoning (I always use the 50% less sodium)

1 Tbsp cumin

1 Tbsp chili powder 

3 boneless chicken breasts

chopped chili peppers (I just used one small can)

Chopped fresh cilantro

I also added two fresh zucchinis for some added veggies, diced

Directions

1.  I like to place chicken in first, as I think it keeps it more moist.

2.  Top with remaining ingredients, except for cilantro.

3.  Cook on high for 6 hours (or low for 10 hours).

4.  A half hour before serving, take out chicken, shred, and place back in pot.  Top with cilantro.

ENJOY!!! 

Tuesday Treats: Cream Cheese Pumpkin Bread

Another pumpkin Pintrest dessert!

Ingredients for Cream Cheese Filling

8 ounces cream cheese, softened

1/2 cup sugar

2 eggs

1 1/2 Tbsp flour

Ingredients for Pumpkin Bread

3 1/2 cup flour

1 tsp baking powder

1 tsp baking soda

3/4 tsp salt

1 1/2 tsp cinnamon

1/4 tsp nutmeg

4 eggs

2 cups sugar

1 cup unsalted butter, melted and cooled

15 ounce can of pumpkin

1/2 cup water

1 1/2 tsp vanilla

Directions

1.  Preheat oven to 350 degrees.  Grease two loaf pans.

2.  Cream Cheese Filling:  Beat cream cheese.  Add sugar and mix until smooth.  Add eggs until just incorporated.  Mix in flour.  Divide mixture evenly in two separate bowls.  

 3.  For Pumpkin Bread:  Stir together flour, baking powder, baking soda, salt, cinnamon, and nutmeg in medium bowl.  Set aside.  

4.  In mixing bowl, beat eggs.  Add sugar and melted butter.  Stir in pumpkin, water and vanilla. 

5.  Slowly add four mixture to wet mix until combined.

6.  Divide batter in half.  Take half of each half and pour into prepared loaf pan.

 7.  Top batter with cream cheese mix.

 8.  Top with remaining pumpkin batter.

9.  Bake for about an hour or until toothpick comes out clean.  (I baked for an hour, but I think you should actually check it about 50 minutes into it, as it may be done then)

10.  Cool bread in pans for about 10 minutes and then remove from pans and allow to completely cool.

ENJOY!!!

Healthy Pumpkin Oatmeal

Pumpkin, pumpkin, pumpkin!  I'm obsessed this fall!  Cannot get enough.  Saturday morning was a chilly one here and I wanted something healthy but also something to warm my insides, so my smoothie was just not going to work.  

I had to make do with what I had on hand and this is what I came up with…

Ingredients

1/2 cup pumpkin

1/2 cup oats

1/4 cup almond milk

1/2 tsp pumpkin pie spice 

(next time I think I will add 1/4 tsp cinnamon or maybe some vanilla also)

1 packet of sugar/spenda/stevia…whatever you prefer

Directions

1.  Preheat oven to 380 degrees.

2.  Mix all ingredients together in small bowl.

3.  Transfer to a greased baking dish that is oven safe.

 4.  Bake for 20 minutes.

 5.  Allow to cool.  

ENJOY!!!

For the Wine Lovers

I'm home from my trip out west and super jet lagged, but I wanted to share some of our wonderful experiences out there.  It was a work trip, but that never stops us from having a little fun!  Wednesday my friend, and colleague, and I left BWI and headed west for San Francisco.  Neither of us had been there before, so we decided to spend some time there before heading to Napa for our conference.  We got there and started our very touristy journey on the cable cars.  

It was pretty cold and drizzly our first day there, but that didn't stop us.  The scenery in the cable cars was pretty cool as we headed down to Fisherman's Wharf.  

 We walked all over the area, but with a chill in the air, we decided to head in for some wine and cheese…the first of many, many plates and glasses we had!  This place was great, as even though it was chilly out, they had heaters outside so we could still take in the view over the water.

We headed to a couple other places and had a nice night filled with wine, dinner and TONS of laughs.  

The next morning we got up and headed back down to Fisherman's Wharf (after taking showers and drying our hair in the hotel that did not have AC…apparently this is quite common there?!  Nicole insists she could NEVER liver there due to this, but I didn't mind too much, as I'm always cold).  We had lunch at the Wine Market and then headed to Sausalito by ferry.  It was a gorgeous day and Nicole showed me how to use the panoramic feature on the iphone…perfect timing to capture the Golden Gate Bridge!  

 This was the best of many pics we tried to take on the ferry.  After a couple glasses of wine and a pretty windy trip, this is our best.

 We arrived in Sausalito and just walked around admiring the beautiful town and popping into a couple shops along the way.

 After our trip back on the ferry, we had some time, so we walked around downtown San Fran and just HAD to stop in Bloomy's….and surprisingly, neither of us got into trouble there!  Obviously, we didn't have as much time as we thought ;)

 We came back to get our luggage and say our goodbyes to our wonderful host/hostesses at The Inn at Union Square.  I highly recommend this little B&B.  They were so kind and helped us organize everything we wanted to do and made arrangements for us to get back to the airport.  As we got on the shuttle back to the airport, they even sent us on our way with an additional bottle of wine and some wine glasses to enjoy during our trip to Napa!

 Thursday night, after we arrived in Napa (it was quite an adventure that I will save for another day), we retired to bed, as we had an early morning of orthopedics for our conference.  After the conference on Friday, we headed out to our first vineyard.  The tasting room was in a cave, which was beautiful.  If you keep walking back, that is where there is a room for entertaining…rehearsal dinner/reception for a wedding?! I think so! To the left was the spa and to the right was where we headed…the tasting room!

 After our tastings, we headed out in the vineyard and took in the amazing scenery. I wish I was better at taking pictures, as it was breathtakingly beautiful and my photography does not do anything here justice!

Can you tell I might have just liked this wine just a little bit?!

 After our tasting and getting a bite to eat at the hotel, we headed into downtown Napa for dinner at Morimoto Restaurant.  To say the food was amazingly delicious is such an understatement!  It was out of this world!  Chef Morimoto is better known as the star of Iron Chef.  

 Not only was the food great, but the scenery was beautiful, as you were able to view water, mountains and beautiful forestry.  Again, this picture does NOTHING for the view.  

We started off with edamame and some shrimp dish and then shared a bunch of sushi rolls.  We probably looked like we had not eaten ever, as we could not get enough of it!  Plus, we were enjoying some Sauvignon Blanc from Leaping Frog Vineyard…Mmmm!  

As full as we were, we still decided to have dessert.  It was just too good to pass up.  We got two and split them.  My pic…the "S'more."  

Graham cracker, chocolate mousse, and toasted marshmallow…heavenly…

 Nicole's pick?  Doughnuts.  

Sugars, honey, and mollasses all wrapped into one….food/sugar coma!  

Sadly, that is the last of the pics from the trip.  We had a great time, learned a little something, and laughed harder than I have in a very long time!  Girls trips…something about it is just amazing for the soul!  

Tuesday Treats: Pumpkin Snickerdoodles

These just might be my new favorite cookie.  Soft, delicious and make the whole house smell wonderful!

Ingredients

2 3/4 cup flour

2 tsp cream of tartar

1 tsp baking soda

1/2 tsp salt

1 tsp pumpkin pie spice

1 3/4 cup sugar, divided

2 sticks unsalted butter, softened

1 egg

3/4 cup pumpkin puree

2 Tbsp cinnamon

Directions

1.  Preheat oven to 400 degrees.  

2.  Combine flour, cream of tartar, baking soda, salt, and pumpkin pie spice in a medium bowl and set aside.

3.  Cream together butter and 1 1/2 cup sugar until light and fluffy.  Add egg and pumpkin puree.  

4.  Add dry ingredients to wet and mix well.

5.  Combine remaining sugar and cinnamon in separate bowl.  

6.  Make balls with dough and roll in cinnamon sugar to coat and place on baking sheet.

7.  Bake 10 minutes, turning baking sheet half way through.  

8.  Allow to cool completely.

ENJOY!  

 On another note, have you tried these?  

Found these Pretzel Shells at Graul's Market.  It's just what it says…the shell of the pretzel.  Perfect for dipping with hummus…been my snack all week!  

 Last Thursday I went to the Ravens game.  Even though it started to rain, we were able to go to the club level seats under cover with our friends and got to stay for the whole game….and got home at 1am.

 We had a great time!

 ….but this is what I felt like the next day at work….

Hope you are having a wonderful day!  

Tuesday Treats: Pumpkin Cupcakes

The weather has been gorgeous here.  Sunny, no humidity and in the 70's.  LOVING it!  It made me want to break out the fall clothes and pumpkin pie!  Of course, I turned to Pintrest when I was craving a sweet treat on Sunday, and these were just perfect for my sluggish day, as they were EASY and tasty.

Cake Ingredients

1 box of any cake mix (I used the super moist yellow cake)

1 can pumpkin puree

Icing Ingredients

1/4 cup butter

8 ounce pkg of cream cheese

1 tsp vanilla

1 tsp cinnamon

3 cups powdered sugar

Directions

1.  Preheat oven to 350 degrees and place cupcake liners in muffin tin (I always use my reusable silicone ones…my mom says this is "very green" of me which made me feel good!)

2.  Combine the pumpkin puree and cake mix.

3.  Fill up the muffin cups equally.

4.  Bake for 18-20 minutes.

5.  Allow to cool completely while you make the frosting.

6.  Combine all icing ingredients in mixing bowl until smooth and creamy.

7.  Frost the cupcakes once completely cool.

Taste the deliciousness of fall….

…and if you are like me and ate two in one sitting, you must pack up the rest and share with friends and family! 

ENJOY!

Wednesday Wellness: Take Over Meal

When my parents moved a couple weeks ago, I knew they would be hungry after a big day of moving. I made this dinner for them and took it over for them to pop in the oven whenever they were ready.  Its a very simple dish to take over to anyone who may have just moved, had a baby, is ill, etc.  

Ingredients

Chicken breasts, 3

Red potatoes, quartered

Fresh green beans

Italian dressing seasoning pack

Olive oil (or butter)

Directions

Place chicken breasts in 9 X 13 baking dish, cover with potatoes and green beans.  Drizzle with olive oil (or butter) and sprinkle italian seasoning over top.  Cover and take to your friend or family!

When they are ready to eat, have them bake at 350 degrees for one hour.

ENJOY!