Some of the last things I cooked

I made these cupcakes early this year. They were a big hit. I cooked two meals after that. Two meals that every time I went to post the recipes on the blog just looking at the pictures gave me another wave of nausea. For the next 4 months I didn't cook, and if I did it was really difficult, original things such as grilled cheese and baked potatoes. I could not stand the sight, smell, or thought of many of the things I usually cook or had planned to cook. Things are much better now (thankfully), so I will post the two old recipes and hopefully get back in to trying some new things!

White Chicken Chilli

This is more of a fall/winter recipe so you may just want to store it away. It is easy and very tasty!
You will need:
4 chicken breasts (boiled and shredded with a fork)
2 lbs of velveeta cheese
1 can of black beans
1 can of pinto beans
2 cans of ro-tel
2 cans of corn
1 can of chicken broth


Combine all of the ingredients into a large pot over medium-high heat.


Stir frequently. Heat through until the cheese is melted and the soup is warm throughout.


Serve with tortilla chips.

This makes a lot so it is great for a group or for lunches later in the week. Enjoy!

Taco Soup

A friend recently gave me this soup recipe to try and it turned out really good.


First brown 1lb of lean ground beef


Chop up an onion and cook while you are browning the meat


Then in large pot add together 1 can of ranch style beans


1 can of pinto beans


1 can of rotel and 2 cans of tomatoes


1 can of corn


1 package of taco seasoning


1 package of ranch seasoning


Add the beef and onions and mix together. Cook on the stove over medium heat until the soup is warmed through and bubbly.


Prepare to eat a very tasty and really filling soup!

This recipe makes around 7 servings. This was calculated to be about 6 WW points a serving. Great topped with some FF cheese and baked tostitos. I divided the extra portions to have for lunches and will freeze some to have for later.

Provencal Beef Stew

I made this recipe at the end of last month one day when it was really cold. I mixed it up before work and left it in the crock pot. It was ready to go when I got home. I saw this one in my Cooking Light magazine.


You will need 2 t of olive oil, 1 1.2 lbs of boneless chuck roast cut into cubes, 2 T of all-purpose flour, 2 medium onions, 8 garlic cubes crushed, 1/4 c of dry red wine, 1 C of fat-free, less sodium beef broth, 2 T of tomato paste, 3 bay leaves, 3 fresh thyme springs (i had none so left them out), 1 can of diced tomatoes drained, 3 C of sliced zucchini, AND 2 C of sliced carrots.


First mix the beef together with flour, salt and pepper.


Heat oil in a non stick skillet over medium-high heat, and then add beef to pan. Saute for 2 minutes, browning on all sides. Then place the beef in a crock pot.


Add onions and garlic to pan; saute for 5 minutes.


Add the wine and stir, put mixture in the crock pot


Add the broth to the crock pot


Add tomato paste


Add the bay leaves


Add tomatoes and stir it all together


Top with zucchini and carrots. Cover and cook on low for 8 hours or until beef is tender. Discard bay leaves and thyme springs before serving.


The final product! This looks pretty gross, BUT it was really tasty!
Click HERE for a printable recipe.

Baked Potato Soup

We were home from work today- iced in- and I made this baked potato soup from cooking light I have been wanting to try. For a printable recipe click here.

You need: 4 baking potatoes, 2/3 C all-purpose flour, 6 cups of 2% reduced fat milk, 1 C of reduced fat extra sharp cheddar cheese, salt pepper, 1 C of reduced fat sour cream, 3/4 C chopped green onions (I left these out), and 6 bacon slices cooked and crumbled.


First preheat your oven to 400 and pierce the potatoes with a fork. Place them on a tray in the oven and bake for 1 hour, or until tender.


Once tender, remove the skins or leave them on however you like.


Mash them to your desired amount, if you like chunky soup- don't mash completely.


Then put the flour in a pan


and add in the milk gradually, stirring with a whisk until blended. Cook over medium heat until thick and bubbly.


Add the mashed potatoes


3/4 C of cheese, stirring until the cheese is melted, add salt and pepper to taste. Remove from heat.


Stir in 1 C of sour cream and the onions if you are using them. Cook over low heat until thoroughly heated through. I also added some onion and garlic powder.


Sprinkle each serving with 1 1/2 t of cheese, onions, and 1 T of bacon. Recipe makes 8 servings with 7 WW points per serving.

This recipe made tons for us, so I divided it into portions to freeze for meals later. It was really good!

5 Can Soup

This is an easy, healthy soup I sometimes make for my lunches. It only requires 5 cans and a little warming time.


the 5 cans are: corn, tomatoes, black beans, mixed vegetables, and minestrone soup


Mix together in a pot on low until warmed through


I portioned these out for my lunches. I will probably freeze one because after eating the same thing I get sick of it. Michael won't touch this stuff, but it is easy, healthy, and cheap. It is good with a little grated cheese on top or served with corn chips.

1 Cup= 2 points