kindermusik fun and soup

Mr. J loves his kindermusik class.  Here's some fun he had yesterday.  He loves playing with the scarves.

 I made some yummy soup yesterday minus the chicken.  I think they called it
Chicken Enchilada Soup

 Ingredients

• 1 15-ounce can black beans, rinsed and drained
• 1 14.5-ounce can diced tomatoes (I used the kind with sweet onion in it)
• 1 10-ounce package frozen whole kernel corn
• ½ cup chopped onion
• ½ cup chopped yellow, green, or red bell pepper (I used red, which is my favorite pepper)
• 1 10-ounce can enchilada sauce (I used mild)
• 1 10.75-ounce can condensed cream of chicken soup
• 1½ cups milk (I used skim)
• 1 cup shredded Pepper jack cheese (4 ounces)
• 2 chicken breasts

Instructions

1. In a 3½ to 5 quart slow cooker, combine drained beans, tomatoes, corn, onion, and bell pepper. Place 2 chicken breasts on top of mixture. In a large bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker.Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.
2. Remove chicken and cut or shred into bite sized pieces. Add chicken back into soup.
3. Top with pepper jack cheese and serve. Can also be topped with avocado, sour cream, or crushed tortilla chips. Note: if the soup is too thick for you, just add a little more milk after it’s all cooked.

I want to make these!! They've been sitting in my recipe file for too long
red velvet whoopie pie
Prep: 45 minutes Bake: 8 minutes per batch
ingredients
2 cups all-purpose flour
2 Tbsp. unsweetened cocoa powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup butter, softened
1 cup packed brown sugar
1 egg
1 tsp. vanilla
1/2 cup buttermilk
1 1-oz. bottle red food coloring (2 Tbsp.)
1 recipe Whoopie Pie Filling, recipe below
directions
1. Preheat oven to 375 degrees F. Line baking sheets with parchment; set aside. In
medium bowl combine flour, cocoa powder, baking soda, and salt; set aside.
2. In large mixing bowl beat butter on medium to high 30 seconds. Beat in brown sugar
until light and fluffy. Beat in egg and vanilla. Alternately add flour mixture and
buttermilk, beating after each addition just until combined. Stir in food coloring.
3. Spoon batter in 1- or 2-inch diameter rounds, about 1/2-inch high on prepared baking
sheets, allowing 1 inch between each round.
4. Bake 7 to 9 minutes for 1-inch cookies or 9 to 11 minutes for 2-inch cookies, or until
tops are set. Cool completely on baking sheets on rack. Remove cooled cookies from
baking sheets.
5. To fill, dollop Whoopie Pie Filling on flat sides of half the cookies. Top with remaining
cookies, flat sides down. Makes 60 one-inch or 42 two-inch cookies.
6. Whoopie Pie Filling: In medium mixing bowl beat 1/4 cup softened butter and half an
8-ounce package softened cream cheese until smooth. Fold in one 7-ounce jar
marshmallow creme.
7. To store: Refrigerate in airtight container up to 4 days. Let stand at room temperature
15 minutes before serving.
nutrition facts
Calories 70, Total Fat (g) 3, Saturated Fat (g) 2, Monounsaturated Fat (g) 1,
Polyunsaturated Fat (g) 0, Cholesterol (mg) 12, Sodium (mg) 49, Carbohydrate (g) 10,
Total Sugar (g) 5, Fiber (g) 0, Protein (g) 1, Vitamin C (DV%) 0, Calcium (DV%) 1, Iron
(DV%) 2, Percent Daily Values are based on a 2,000 calorie die

Fideo and Chicken
INGREDIENTS:
2 tablespoons vegetable oil
4 skinless, boneless chicken breast
halves
1 (12 ounce) package spaghetti noodles,
broken in half
5 roma (plum) tomatoes, chopped
1 large onion, chopped
1/2 tablespoon ground cumin
2 1/2 teaspoons chili powder
salt and pepper to taste
1 1/2 cups water
1 cup shredded Cheddar cheese
DIRECTIONS:
1. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Cook chicken
breasts in the oil until nicely browned on the outside. Remove from the skillet and set
aside.
2. Add remaining oil to the skillet, and add the broken spaghetti. Cook, stirring constantly
until spaghetti is browned. Drain off any excess oil, and add tomatoes and onion.
Dice the chicken breasts, and return them to the skillet. Season with cumin, chili
powder, salt and pepper. Pour in water, cover, and simmer over medium-low heat
until pasta is tender, and water has been absorbed, about 10 minutes. Check towards
the end, and add more water if necessary.
3. Spoon the chicken mixture into bowls to serve, and garnish with shredded cheese.

One of my favorite recipes!!
Slow Cooker Chicken Burritos
POINTS Value: 3
Preparation Time: 16 min
Level of Difficulty: Easy
Serving size: 1 burrito
Servings: 12
Ingredients
· 2 tsp of Minced Garlic
· 2 cans of Rotel diced tomatoes with chilies
· 1 can of chopped jalapenos
· 2 cans of Red Kidney beans
· 1 can of black beans
· 1 tsp of chili powder
· 1 tsp table salt
· ? tsp of dried oregano
· ? tsp of black pepper
· 1 pound of boneless, skinless chicken breasts
· 1 cup of fat-free chicken broth
· 12 medium whole wheat tortillas
· ? cups of reduced-fat shredding Mexican-style cheese.
Instructions
1. Place garlic, tomatoes, beans, chili powder, salt, oregano and pepper in a 3-
quart slow cooker; stir well. Add chicken and broth. Cover and cook on low setting
for 5 hours; drain off liquid (there should be about 6 cups of burrito mixture).
2. To serve, spoon about 1/2 cup of burrito mixture down center of each tortilla;
top with 1 tablespoon of cheese. Fold bottom 1/3 of tortilla to center. Fold left side to
center; fold right side to center, covering filling. Repeat with remaining ingredients.
Yields 1 burrito per serving.

Recipe for Heather :-)

Peanut Butter Creams
3 cups powdered sugar
9 TB butter or margarine
1 cup peanut butter
Mix well and form into balls.  Refrigerate for one or two hours. Dip in chocolate.
(sorry the pictures aren't great... it was red chocolate and just didn't look right on the camera)