Crockpot Chicken Veggie Soup

So we just threw in any veggies we had, 3 frozen chicken breasts and some broth and put it on high for an hour and low for 5-6 hours. Once it was ready, Mitch cut the chicken up and added it back to the soup. We also cooked some brown rice vermicelli noodles (for all of 2 minutes in boiling water) and added those in too. You can get the noodles at Walmart OR bulk barn for 1.60$.

What we used:
3 large frozen chicken breasts
1 liter of chicken broth
1 can cream of chicken soup (half fat)
1 can of yellow beans - drained
3 stalks of celery
1 cup of frozen peas
1/2 onion
1 bag of the 'ready to steam' broccoli, carrot, cauliflower mix - just chopped into pieces
1 packet of onion soup mix
some oregano, parsley, garlic powder, onion powder
the brown rice vermicelli noodles

It wasn't very soup-y so you may need to add more broth

Crockpot Chicken Noodle Soup

Crockpot Chicken Noodle Soup
Chicken and Noodle Soup 
5 cups of chicken broth (boxed or can is fine) 
One 10.75 oz can cream of chicken soup 
1/2 cup onions, chopped fine 
1/2 cup celery, chopped fine 
1/2 cup carrots, chopped fine 
1/2 cup green onions, sliced 
One 15 oz can of whole kernel corn, 
drained Salt and Pepper to taste 
1 1/2 cup Egg noodles
 2 cups cooked chicken chopped or 2 cans canned cooked chicken 

Add everything but the noodles and cooked chicken to the crock pot on Low for 5-6 hours, the last hour turn on High, and add noodles and chicken. - See more at: http://www.creativelydomestic.com/2010/10/guest-post-crockpot-chicken-and-noodle.html#sthash.RmUohpKv.dpuf

We actually didn't want egg noodles because they have wheat and Mitch can only have rice as a carb so we found these awesome rice vermicelli noodles. They are sooooo yummy and they are sooooo easy to cook! You drop them in boiling water for 2 minutes and they're done!!!! So we threw everything in the crockpot (even 3  frozen chicken breasts) and had it on high for 1 hour and then low for about 5-6 hours. An hour before we were eating, Mitch took the chicken out, cut it up and then put it back in. Once we were ready to eat, we cooked the noodles and just added what we wanted to the our own bowls. I don't know how well they would freeze so we decided to just freeze the soup sans noodles. 

Smores on a Stick MINIS!

Yesterday I made MINI smores on a stick.
I used:
a bag of mini marshmallows
a 4 pack of jersey milk chocolate bars
a box of Walmart brand graham cracker teddy bears
toothpicks
chocolate chips for melting/dipping
sprinkles to make them festive!

Here's what you I did:
Got a microwave safe plate.
Put about 15 graham teddy bears on it (face down).
Put one square of the jersey milk on the bear (with the word facing up - the indent holds the marshmallow in nicely).
Put one mini marshmallow on the chocolate.
Stick the plate in the microwave (carefully - they like to slide around) and microwave for about 20-30 seconds. The marshmallows seem to puff right up.
Remove the plate, put another teddy bear on top of the marshmallow and push down so it squishes. It is awesome if the chocolate is a little melted because it will stick to the bear better.
Once the smore is made, transfer to a wax paper lined cookie sheet and stick the toothpick in the marshmallow. (If you want to dip their feet instead of their head later, put the stick in the head side)
Once your little smore bear army is done, stick them in the freezer on the cookie sheet for 30 minutes (longer is fine too).
After they are frozen, pull the them out of the freezer, melt some chocolate chips in a good dipping glass, (I melted mine in the microwave - some recipes say to add shortening to the chips to thin it out but I didn't want to), and dip your bears.
If you want to add sprinkles, do it while they are still wet.
If one of the bears is not stuck, use the chocolate chip mixture as glue to attach it back on.
Once they are dipped, put them back on a wax paper lined sheet and freeze them or put them in the fridge until 30 minutes to an hour before serving.


I did make LARGE ones of these last year if you just check for SMORES on a stick back in August.

Pumpkin Spice Muffins HEALTHY

Pumpkin Spice Muffins HEALTHY
These are AMAZING and only 2 points plus each on WW!

Skinny Pumpkin Spice Muffins

Prep time: 10 minutes

Cook time: 20 minutes

Yield: 24 servings

Serving size: 1 muffin

Ingredients

• 1 box Ducan Hines Spice Cake Mix (dry cake mix only)
• 4 oz unsweetened applesauce
• 1 - 15 oz can Libby's Pumpkin
• 2 Tbsp walnuts, chopped

Instructions

1. Preheat oven to 350 degrees, and line or spray two 12-count muffin tins with non-stick cooking spray.
2. In a large stand-up mixer or a bowl with a hand-held mixer, mix together dry cake mix, applesauce, and canned pumpkin.
3. Mix for 2-3 minutes, until mixed well and fluffy.
4. Using an ice cream scoop or large spoon, spoon equal amounts of cake mix into the muffin tins.
5. Sprinkle walnuts on top of each muffin before baking.
6. Bake muffins for 18-20 minutes until edges are golden brown.
7. Remember oven times may vary, so watch muffins closely.

Nutrition Info and Tips

Per Serving (1 muffin):

Calories: 96

Fat: 1g

Carbohydrates: 18g

Fiber: 1g

Protein: 0g

Sugars: 11g

Sodium: 136mg

Vitamin A: 53%

Vitamin C: 0%

Calcium: 4%

Iron: 3%

WWP+: 2 points

Collaborative Classroom Canvas

Every homeroom in our school had to make a collaborative art canvas. Every student had to be a part of the canvas and they will be hung around our school for the year and then auctioned off to parents. This is what my class did. 3 more kids still need to add their hand.

Pumpkin Pie - Healthy and Gluten Free

This recipe makes an awesome pumpkin pie that is crust-less (so flour-less) and actually healthy. Using a 9" pie plate, 1/6 of the pie is only 67 calories!!!!!! Everyone at our thanksgiving dinner agreed that it had the same flavor as the real thing.
Here is my recipe:
2 cups canned pumpkin
2 cups water
1 cup low fat milk powder
egg substitute equal to 2 eggs (I used 1/4 cup of egg whites)
3/4 cup brown sugar substitute (I used brown sugar splenda)
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp all spice (I omitted this one this year and increased the others as some people don't like the taste of allspice)
1/4 tsp ground cloves

Mix all the ingredients (I used my amazing stand mixer although you don't need to, everything mixes well).
Grease your 9" glass pie pan and pour the mixture in. Bake at 350 F for 1 hour (until a knife inserted in the center comes out clean).

1/6 of the pie is 67 calories, 0 fat, 3g fiber and 1 WW points plus.

Pumpkin Fluff Dip

Pumpkin Fluff Dip
I made this for our Thanksgiving yesterday and it was a huge hit. I served it with teddy graham crackers and apples (for people watching their calories like me). I'm curious to find other things I can use for dippers too.
The recipe says to use 16oz of cool whip which is actually more than a tub, but I just used a tub anyways, I also used fat free jello vanilla pudding, the pumpkin it called for and played with the spices because I didn't have pumpkin pie spice. I used cinnamon, nutmeg, ginger, and cloves (way more heavy on the cinnamon than anything else).