March 2020

This lockdown has taught me a lot of things. The most important thing is to take care of myself for the sake of my kids. See, I gained a lot of weight in almost 3 months. Last week I felt something strange. I got a little dizzy and I had this strange feeling on my chest while I was doing laundry. I knew what it was because I had this episode about 2 years ago. I knew at that moment that I had to reduce weight and eat healthy foods so I went online and searched a lot of recipes that would not only make me healthy but would also make me want to eat more of it. Something that I would have cravings for. I stumbled upon this specific recipe. It is delicious that even my kids, that are not fans of vegetables, by the way, loved it! I added the tomato sauce to make it more appealing in the eyes. It adds both color and flavor to the dish. When it comes to the broth, Chicken and pork work as well but I prefer beef because it has a little amount of fat content.

Health is wealth! Stay healthy and you all have a great day!

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Fat Burning Soup Recipe

INGREDIENTS

5 carrots, chopped

3 onions, chopped

2 (16 ounce) cans whole peeled tomatoes, with liquid

1 large head cabbage, chopped

1 (1 ounce) envelope dry onion soup mix

1 (15 ounces) can cut green beans, drained

2 quarts tomato juice

2 green bell peppers, diced

10 stalks celery, chopped

1 (14 ounces) can beef broth

HOW TO MAKE CABBAGE FAT-BURNING SOUP

Step 1: In a large pot, place the carrots, onions, tomatoes, cabbage, green beans, peppers, and celery.

Step 2: Stir in the onion soup mix, tomato juice, beef broth, and just enough water to cover the vegetables.

Step 3: Let it simmer until the vegetables are tender.

Step 4: Transfer to a serving bowl and serve. Enjoy!

Tip:
This recipe is good for 6 to 8 servings. This cabbage soup can be stored in the fridge for several days.

CABBAGE FAT-BURNING SOUP

Rebecca This lockdown has taught me a lot of things. The most important thing is to take care of myself for the sake of my kids. See, I gained a lot… Main Dish Recipes CABBAGE FAT-BURNING SOUP European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.8/5

( 16 voted )

Ingredients

• 5 carrots, chopped
• 3 onions, chopped
• 2 (16 ounce) cans whole peeled tomatoes, with liquid
• 1 large head cabbage, chopped
• 1 (1 ounce) envelope dry onion soup mix
• 1 (15 ounces) can cut green beans, drained
• 2 quarts tomato juice
• 2 green bell peppers, diced
• 10 stalks celery, chopped
• 1 (14 ounces) can beef broth

Instructions

Step 1: In a large pot, place the carrots, onions, tomatoes, cabbage, green beans, peppers, and celery.

Step 2: Stir in the onion soup mix, tomato juice, beef broth, and just enough water to cover the vegetables.

Step 3: Let it simmer until the vegetables are tender.

Step 4: Transfer to a serving bowl and serve. Enjoy!

Tip:
This recipe is good for 6 to 8 servings. This cabbage soup can be stored in the fridge for several days.

Notes

WW SmartPoints: 1

Comfort food anyone? Me too! This one right here is my ultimate comfort food! Creamy and cheesy, what’s not to love? Oh, the nostalgia every time I smell and eat this amazing dish. I remember a lot of good memories mostly Christmas morning and New year’s eve! See, my mom’s recipe will always be the best! All our mom’s recipes are the best, right? Well anyway, yesterday I was homesick so I called my mom. We talked and talked for hours until she taught me her recipe for this Cheesy Chicken and Stuffing Casserole. She told me not to worry too much because she was gonna guide me through it all. And lo’ and behold, I made the perfect Chicken Casserole! Kudos to my mom of course because she technically made it. Right? Well, we both made it! It wasn’t too bad for a first-timer.

It is always the food we eat at home and the lessons we learn from our parents that make us forget all about the negativity in this world.  A simple dish can make our life going, well at least that’s my case. Anyway, You all have a great day! Stay healthy and happy!

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Cheesy Chicken and Stuffing Recipe

Ingredients

3 cups of prepared stuffing

2 cups of cubed cooked chicken

2 cups of broccoli florets

1 (12 ounce) jar chicken gravy

1 cup of shredded Cheddar cheese, divided

HOW TO MAKE QUICK, CHEESY CHICKEN AND STUFFING CASSEROLE

Step 1: Ready the oven and preheat to 350 degrees F or 175 degrees C.

Step 2: Apply cooking spray in an 8×8-inch baking pan.

Step 3. In a large bowl, add chicken, stuffing, chicken gravy, 1/2 of the Cheddar cheese, and broccoli. Mix until all ingredients are well-combined.

Step 4: Pour into the greased baking pan. Spread evenly using a spatula.

Step 5: Top with the 1/2 of the cheddar cheese. Sprinkle generously over the mixture.

Step 6: Place in the oven and bake for 20 to 25 minutes until it appears to cooked.

Step 7: Serve and Enjoy!

QUICK, CHEESY CHICKEN AND STUFFING CASSEROLE

Rebecca Comfort food anyone? Me too! This one right here is my ultimate comfort food! Creamy and cheesy, what’s not to love? Oh, the nostalgia every time I smell and eat… Main Dish Recipes QUICK, CHEESY CHICKEN AND STUFFING CASSEROLE European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 2.9/5

( 10 voted )

Ingredients

• 3 cups of prepared stuffing
• 2 cups of cubed cooked chicken
• 2 cups of broccoli florets
• 1 (12 ounce) jar chicken gravy
• 1 cup of shredded Cheddar cheese, divided

Instructions

Step 1: Ready the oven and preheat to 350 degrees F or 175 degrees C.

Step 2: Apply cooking spray in an 8x8-inch baking pan.

Step 3. In a large bowl, add chicken, stuffing, chicken gravy, 1/2 of the Cheddar cheese, and broccoli. Mix until all ingredients are well-combined.

Step 4: Pour into the greased baking pan. Spread evenly using a spatula.

Step 5: Top with the 1/2 of the cheddar cheese. Sprinkle generously over the mixture.

Step 6: Place in the oven and bake for 20 to 25 minutes until it appears to cooked.

Step 7: Serve and Enjoy!

CHICKEN SPAGHETTI CASSEROLE: THIS IS ONE OF THE BEST DISH TO MAKE FOR THE MEN IN YOUR FAMILY: TRUST ME! MY HUSBAND AND BROTHER LOVED IT!

We loved this so much. I made it with 1 pound of spaghetti and increased the soup to two cans, instead of the recommended amount. I deboned the rotisserie chicken for approximately four cups and doubled the veggies. I doubled the cheese by 1/2 cup, and it was VERY good and creamy!

We loved this so much. I made it with 1 pound of spaghetti and increased the soup to two cans, instead of the recommended amount. I deboned the rotisserie chicken for approximately four cups and doubled the veggies. I doubled the cheese by 1/2 cup, and it was VERY good and creamy!

This is a great recipe. I used canned chicken. But, I didn’t have cheddar cheese in the house, I just used a pizza blend shredded cheese. We loved this so much and a great recipe if you have left-over chicken (also, instead of your typical pimentos, I instead used sliced green olives with pimentos).

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Chicken Spaghetti Recipe

Ingredients:

2 cups chopped cooked chicken breast

2 cups uncooked spaghetti noodles, broken into 2-inch pieces (about 7 ounces)

1 cup (1/4-inch-thick) slices celery

1 cup chopped red bell pepper

1 cup chopped onion

1 cup fat-free, less-sodium chicken broth

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 (10.75-ounce) cans condensed 30% reduced-sodium 98% fat-free cream of mushroom soup

Cooking spray

1 cup (4 ounces) shredded cheddar cheese, divided

Directions:

1. Preheat the oven to 350 degrees.

2. Mix the first five ingredients in a big bowl. Combine soup, salt, broth, and pepper (in a bowl, mix with a whisk).

3. Add the soup mix to the chicken mixture and toss.

4. Distribute mixture equally between 2 (8-inch) square baking dishes covered with cooking spray.

5. Sprinkle 1 / 2 cup cheese over the casserole. Cover with foil covered with cooking spray.

6. Bake at 350 degrees for 30 minutes. Uncover and bake an additional 15 minutes.

7. Makes two Casseroles (four Equal Servings Per Casserole)

Nutritional Info Per Serving: 261 calories; 7.8 g fat; 34 mg cholesterol; 28 g carbs; 19 g protein; 2 g fiber; 652 mg sodium

CHICKEN SPAGHETTI CASSEROLE

Rebecca CHICKEN SPAGHETTI CASSEROLE: THIS IS ONE OF THE BEST DISH TO MAKE FOR THE MEN IN YOUR FAMILY: TRUST ME! MY HUSBAND AND BROTHER LOVED IT! We loved this so… Main Dish Recipes CHICKEN SPAGHETTI CASSEROLE European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.4/5

( 187 voted )

Ingredients

• 2 cups chopped cooked chicken breast
• 2 cups uncooked spaghetti noodles, broken into 2-inch pieces (about 7 ounces)
• 1 cup (1/4-inch-thick) slices celery
• 1 cup chopped red bell pepper
• 1 cup chopped onion
• 1 cup fat-free, less-sodium chicken broth
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 (10.75-ounce) cans condensed 30% reduced-sodium 98% fat-free cream of mushroom soup
• Cooking spray
• 1 cup (4 ounces) shredded cheddar cheese, divided

Instructions

1. Preheat the oven to 350 degrees.

2. Mix the first five ingredients in a big bowl. Combine soup, salt, broth, and pepper (in a bowl, mix with a whisk).

3. Add the soup mix to the chicken mixture and toss.

4. Distribute mixture equally between 2 (8-inch) square baking dishes covered with cooking spray.

5. Sprinkle 1 / 2 cup cheese over the casserole. Cover with foil covered with cooking spray.

6. Bake at 350 degrees for 30 minutes. Uncover and bake an additional 15 minutes.

7. Makes two Casseroles (four Equal Servings Per Casserole)

Notes

Nutritional Info Per Serving: 261 calories; 7.8 g fat; 34 mg cholesterol; 28 g carbs; 19 g protein; 2 g fiber; 652 mg sodiu

If you’re a purist, you’ll know that a legitimate bisque is a seafood soup, but often uses to describe any creamy soup. The soup is French, but it is not clear where the word “bisque” originates. It derives from Biscay, as in The Bay of Biscay, a gulf that lies off Europe’s west coast, bordering Western France and Northern Spain.

This seafood bisque is from crab and shrimp, but you can choose to replace another seafood or add a third such as lobster, scallops, or solid, flaked fish. The soup is super easy to cook and prepare and is ready in 15 minutes. Serve with crusty bread or freshly baked biscuits. If it is the soup for lunch or the main course, add a salad.

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Crab and Shrimp Seafood Bisque Recipe

Ingredients:

3 tbsp butter

2 tbsp chopped green onion

2 tbsp chopped celery

3 tbsp all-purpose flour

2 1/2 cups milk

1/2 tsp freshly ground black pepper

1 tbsp tomato paste

1 cup heavy whipping cream

8 oz crab meat

(4 to 8 oz) small cooked shrimp or other seafood

2 tbsp sherry wine

Directions:

Add and melt the butter over medium to low heat in a Dutch oven or saucepan; add the celery and the chopped green onion.

Mix the flour until well incorporated into the butter and vegetables. Continue cooking for about 2 minutes, stirring.

Warm up the milk over medium heat in another saucepan.

Slowly stir in the warmed milk, then cook and stir until thickened.

Add black pepper, tomato paste and heavy cream to the freshly soiled.

At this point, puree the soup, if desired, in a blender or food processor and return it to the saucepan.

Stir in the crab, the sherry, and the shrimp. Get it to a boil.

Serve warm.

Note:

Feel free to add scallops or lobster in the small cooked bay instead of shrimps. Replace with finely chopped shallots the green onions. Garnish the soup with thinly sliced tops of green onions, cilantro, or parsley if desired. Or add a heap of sour cream and swirl it over.

CRAB AND SHRIMP SEAFOOD BISQUE

Rebecca If you’re a purist, you’ll know that a legitimate bisque is a seafood soup, but often uses to describe any creamy soup. The soup is French, but it is not… Main Dish Recipes CRAB AND SHRIMP SEAFOOD BISQUE European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

Ingredients

• 3 tbsp butter
• 2 tbsp chopped green onion
• 2 tbsp chopped celery
• 3 tbsp all-purpose flour
• 2 1/2 cups milk
• 1/2 tsp freshly ground black pepper
• 1 tbsp tomato paste
• 1 cup heavy whipping cream
• 8 oz crab meat
• (4 to 8 oz) small cooked shrimp or other seafood
• 2 tbsp sherry wine

Instructions

Melt the butter in a Dutch oven or large saucepan over medium-low heat; add the chopped green onion and celery. Saute, stirring, until tender.

Blend the flour into the butter and vegetables until well incorporated. Continue cooking, stirring, for about 2 minutes.

Warm the milk in another saucepan over medium heat.

Slowly stir in the warmed milk and continue cooking and stirring until thickened.

Add the freshly ground black pepper, tomato paste, and heavy cream.

If desired, puree the soup in a blender or food processor** at this point and then return it to the saucepan.

Stir in the crab, shrimp, and the sherry. Bring it to a simmer.

Serve hot.

Notes

Tips and Variations: Feel free to add small cooked bay scallops or lobster instead of the shrimp. Replace the green onions with finely chopped shallots. If desired, garnish the soup with thinly sliced green onion tops, cilantro, or parsley. Or add a spoonful of sour cream and swirl it.

Crockpot ribs are likely to slip off the tender bones. Learn the secrets of making the best slow cooker ribs, including guidance on how to prepare the beef, give it a decent dry rub, and finish them off for perfection in restaurant quality. It’s great for busy weekends or quick weekend dinners with the tenderizing slow cooker in baby back ribs. A quick bbq sauce brush and a flash grill (or broil) finish these off pretty well.

Crockpot ribs will be guaranteed to fall off the tender bone. Learn the secrets of making the best slow cooker ribs, including instructions on how to prepare the meat, give it a good dry rub, and finish them off to perfection in restaurant quality. They are perfect for busy weekends or easy weekend dinners with the tenderizing slow cooker in baby back ribs. A quick bbq sauce brush and a flash grill (or broil) finish these off nicely.

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Barbecue Ribs Recipe

Ingredients:

4 lbs of pork baby back ribs

salt and pepper to taste

2 cups ketchup

1 cup of chili sauce

1/2 cup packed brown sugar

4 tbsp vinegar

2 tsp dried oregano

2 tsp Worcestershire sauce

(1) dash hot sauce

Directions:

Preheat oven at about 400 degrees F (200 degrees C).

Season salt and pepper to the ribs. Place it in a shallow baking pan, let it brown for 15 minutes, in the oven. Turn over, then brown for 15 more minutes; drain fat.

Add and mix the ketchup, chili sauce, brown sugar, vinegar, oregano, Worcestershire sauce, hot sauce, and salt and pepper in a medium bowl. Put the ribs into the slow cooker. Pour over ribs of sauce and turn to coat.

Cover and cook at low heat for 6 to 8 hours or until the ribs are soft.

Tips:

The process is similar for all methods, allowing the ribs to cook low and slow so that the meat becomes buttery and tender, and finishing with sauce and grill (or broil).

Prepare the ribs by removing them from behind the silver membrane. You can just slip and pull one knife under it.

Inspect bone pieces/shards for the rib rack as they can still be present from the butcher cutting the ribs.

Cut the racks into handy pieces that fit in your slow cooker. Depending on the size, I do usually use half or thirds.

Slow cooker Barbecue Ribs

Rebecca Crockpot ribs are likely to slip off the tender bones. Learn the secrets of making the best slow cooker ribs, including guidance on how to prepare the beef, give it… Main Dish Recipes Slow cooker Barbecue Ribs American Print This

Serves: 8 Prep Time: 10 mins Cooking Time: 8 hours 30 mins 8 hours 30 mins

Nutrition facts: 497 calories 29.6 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 lbs of pork baby back ribs
• salt and pepper to taste
• 2 cups ketchup
• 1 cup of chili sauce
• 1/2 cup packed brown sugar
• 4 tbsp vinegar
• 2 tsp dried oregano
• 2 tsp Worcestershire sauce
• (1) dash hot sauce

Instructions

Preheat oven at about 400 degrees F (200 degrees C).

Season salt and pepper to the ribs. Place it in a shallow baking pan, let it brown for 15 minutes, in the oven. Turn over, then brown for 15 more minutes; drain fat.

Add and mix the ketchup, chili sauce, brown sugar, vinegar, oregano, Worcestershire sauce, hot sauce, and salt and pepper in a medium bowl. Put the ribs into the slow cooker. Pour over ribs of sauce and turn to coat.

Cover and cook at low heat for 6 to 8 hours or until the ribs are soft.

Tips:

The process is similar for all methods, allowing the ribs to cook low and slow so that the meat becomes buttery and tender, and finishing with sauce and grill (or broil).

Prepare the ribs by removing them from behind the silver membrane. You can just slip and pull one knife under it.

Inspect bone pieces/shards for the rib rack as they can still be present from the butcher cutting the ribs.

Cut the racks into handy pieces that fit in your slow cooker. Depending on the size, I do usually use half or thirds.

This recipe for a slow cooker pepper steak is simple to make and simply packed with flavor. Our entire family enjoys this Crockpot pepper steak recipe, and we have put it on the favorite rotation list for the season. I think he’ll love your family too! Serve with a salad over a rice bed, and dinner is over. We are making our rice in the Instant pot, so using my two favorite appliances, this dinner was crazy fast. The advantage of having this in the crockpot is that you cook this meat low and slow, it comes out much tenderer than just cooking it on the stovetop. Serve it as fajitas on top of rice or in flour tortillas. Making it is simple and always a favorite of the family.

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Crockpot Pepper Steak Recipe

Ingredients:

1.5 lbs of beef strips

(1) green bell pepper sliced thick

(1) red bell pepper sliced thick

(1/2) onion sliced thick

1 1/2 cups of beef stock

3 tbsp of soy sauce

1/4 tsp ground ginger

1/4 tsp garlic powder

1/4 tsp black pepper

2 tsp brown sugar

Directions:

In a slow cooker put the beef, bell peppers, and onions.

Remove the beef and peppers with seasonings, brown sugar, and soy sauce.

Pour the stock of beef into a crockpot.

Stir to merge.

Cover and simmer for 5 hours or until the steak is cooked.
Serve with white rice.

Tip:

It will take an hour before dinner to prepare a thicker sauce. Add and mix a tbsp of cornstarch with 1/4 cup of cold water in a small bowl, stir well into the crockpot. Turn the crockpot to high and let the sauce thicken for the final cooking time.

When cutting steak, remember to cut for the tenderest cut of meat against the grain. For this, you could also use London broil or flank steak. Not enough time? Just buy fajita meat so that you can already cut the beef.

CROCKPOT PEPPER STEAK RECIPE

Rebecca This recipe for a slow cooker pepper steak is simple to make and simply packed with flavor. Our entire family enjoys this Crockpot pepper steak recipe, and we have put… Main Dish Recipes CROCKPOT PEPPER STEAK RECIPE European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

Ingredients

• 1.5 lbs of beef strips
• (1) green bell pepper sliced thick
• (1) red bell pepper sliced thick
• (1/2) onion sliced thick
• 1 1/2 cups of beef stock
• 3 tbsp of soy sauce
• 1/4 tsp ground ginger
• 1/4 tsp garlic powder
• 1/4 tsp black pepper
• 2 tsp brown sugar

Instructions

In a slow cooker put the beef, bell peppers, and onions.

Remove the beef and peppers with seasonings, brown sugar, and soy sauce.

Pour the stock of beef into a crockpot.

Stir to merge.

Cover and simmer for 5 hours or until the steak is cooked.
Serve with white rice.

Tip:

It will take an hour before dinner to prepare a thicker sauce. Add and mix a tbsp of cornstarch with 1/4 cup of cold water in a small bowl, stir well into the crockpot. Turn the crockpot to high and let the sauce thicken for the final cooking time.

When cutting steak, remember to cut for the tenderest cut of meat against the grain. For this, you could also use London broil or flank steak. Not enough time? Just buy fajita meat so that you can already cut the beef

This is an amazing, restaurant-style White Cheese (Queso) Dip. The garlic and onion powder makes it even tastier! I personally used a pound of Velveeta, which was awesome. My family loved it and thought it was better than going to a Mexican restaurant! I put this all over rice and burritos for a yummy meal. I will also be using this in my future family reunion, since my family loves Mexican restaurants and what else wouldn’t surprise them with this delicious Mexican-style cheese? Also, it’s very affordable to make and quite easy!

This recipe is very similar to white cheese served in other Mexican-style restaurants. The heat in the instructions can be adjusted by adding chili or cayenne pepper. If you have kids, you can keep it as is so they don’t burn their mouths! It can also be used for tortilla chips and other dishes you choose!

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White Cheese Dip Recipe

Servings: 8 | Prep 5 mins |  Cook 10 mins | Ready In 15 – 20 mins.

Ingredients:

1 pound white, deli-sliced American cheese

⅔ cup of milk or half-and-half

3-4 tablespoons of canned, chopped green chiles or jalepenos

1 teaspoon cumin

1 teaspoon chipotle powder (optional)

How to make it :

Directions:

Use a slow cooker and turn to the lowest settings. You don’t want to cook it too fast, otherwise, you can ruin the texture of the cheese. Let it cook very slowly and gradually. Dump all the ingredients in, heat and stir until it’s thickened. If you’re using a double boiler, heat the milk separately with chopped chiles and spices. Then, add in the American Cheese, gradually. About 1 – 2 slices are ideal and keep stirring until it’s completely melted and together.

If using a double boiler, heat the milk, chopped chiles and spices, then gradually add in the American cheese, 1-2 slices at a time, stirring until fully melted and absorbed together.

Nutrition Information:

Per Serving: 233 calories; 19.9 g fat; 5.3 g carbohydrates; 13 g protein; 55 mg cholesterol; 1207 mg sodium.

Mexican Restaurant Style White Cheese (Queso) Dip

Rebecca This is an amazing, restaurant-style White Cheese (Queso) Dip. The garlic and onion powder makes it even tastier! I personally used a pound of Velveeta, which was awesome. My family… Main Dish Recipes Mexican Restaurant Style White Cheese (Queso) Dip European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.7/5

( 91 voted )

Ingredients

• 1 pound white, deli-sliced American cheese
• ⅔ cup of milk or half-and-half
• 3-4 tablespoons of canned, chopped green chiles or jalepenos
• 1 teaspoon cumin
• 1 teaspoon chipotle powder (optional)

Instructions

Use a slow cooker and turn to the lowest settings. You don't want to cook it too fast, otherwise, you can ruin the texture of the cheese. Let it cook very slowly and gradually. Dump all the ingredients in, heat and stir until it's thickened. If you're using a double boiler, heat the milk separately with chopped chiles and spices. Then, add in the American Cheese, gradually. About 1 - 2 slices are ideal and keep stirring until it's completely melted and together.

If using a double boiler, heat the milk, chopped chiles and spices, then gradually add in the American cheese, 1-2 slices at a time, stirring until fully melted and absorbed together.

Notes

Per Serving: 233 calories; 19.9 g fat; 5.3 g carbohydrates; 13 g protein; 55 mg cholesterol; 1207 mg sodium.