Not only would these buffalo chicken wraps be able to satisfy your craving in a healthier way, but the single bite of this buffalo chicken wrap will make you crave for more and more. You will be unable to control your hands but it will be a non-guilty indulgence, so it is a plus! Still better than eating tons of heavy unhealthy wings to satisfy your cravings, no?

Healthier Choice: Buffalo Chicken Wrap!

For those times when I’m DYING for wings, these buffalo chicken wraps are just the ticket. It has everything – the chicken, the wing sauce, the blue cheese, the celery. What it doesn’t have are all the fat and calories! Isn’t it a miracle? My reaction to these was almost the same when I first tasted it. It is a delicious healthy meal! Who thought that a healthier can be tasty and fun!?

Picnic Basket Marvel

Wrap these up and take them out for a picnic in the park, with a friend. Enjoy these little light buffalo chicken wraps as a picnic snack, and make your friends go crazy for your cooking skills. Also, you can serve these buffalo chicken wraps for a light dinner with a side of fruit. Perfect, if you do not want to eat something that’ll keep you tossing and turning at night. Also, They’re absolutely delicious, that you won’t have to force-feed the kids anymore. One bite and they are going to dig in!

Light Buffalo Chicken Wraps Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Kristy
• Total Time: 15 minutes
• Yield: 4 servings

Print Recipe

Pin Recipe

Description

Pending

---

Ingredients

• 1 cooked boneless, skinless chicken breast (you can roast, poach or even use rotisserie chicken)
• 4 stalks celery
• 2 ounces cream cheese
• 1/4 cup fat free plain Greek yogurt
• 1 teaspoon white vinegar
• 3 teaspoons Frank’s Red Hot Sauce (or your favorite wing sauce) – more or less to your taste
• 2 ounces blue cheese, crumbled
• 2 cups arugula
• 4 whole grain, high fiber tortillas (I used La Tortilla Factory)

---

Instructions

Step by Step

1. Add the cream cheese, yogurt, vinegar, hot sauce and blue cheese to a bowl. Mush and mix together until the mixture is a semi smooth consistency.
2. Add the chicken and celery, toss to coat.
3. Divide the mixture evenly among the tortillas.
4. Pile arugula onto the tortillas and wrap tightly.
5. Enjoy!

• Prep Time: 15 minutes

The post Light Buffalo Chicken Wraps Recipe appeared first on Shrinking Kitchen.

Slow cooked chicken in salsa Verde sounds complicated – but honestly, this salsa verde chicken is probably one of the easiest slow cooker recipes I have in my arsenal. Trust me you can make this slow cooker salsa verde chicken even if you have no clue about cooking! It is a perfect dish to start cooking! I mean, just imagine how can something be easier than just to put in some boneless chicken, a jar of salsa with some spices and vegetables, and you’ll have your healthy and delicious dish around 4 hours!

You can even throw the chicken in the slow cooker FROZEN. Yes, seriously. It really doesn’t get much easier.

Even if you forget to start your slow cooker till the afternoon, you can still enjoy this dish in about four hours – just set the slow cooker to high.

How can you serve salsa verde chicken?

You can enjoy this salsa Verde chicken by putting it in a taco or a burrito, or on top of a salad, and trust me it goes perfectly with the salad you can also try putting some bell peppers and onions to make it tastier! Personally, my favorite way to eat chicken verde is to put it in a sandwich or a bun with some cheese on the top, it will always turn out to be delicious! Though my family likes it better with rice I’ll even eat it alone! You can also try this slow cooker salsa verde chicken with soups and I’m sure it will turn out perfect! Do not forget to shred the chicken if you are willing to eat it with a taco or making a sandwich.

My favorite ingredient!

My favorite ingredient is jarred salsa Verde – I have used Herdez, Pace and Trader Joe’s brands, all with amazing results. Make a bunch – you’re going to have to fight your family for the leftovers!

Slow Cooker Salsa Verde Chicken Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Kristy
• Total Time: 4 hours 10 minutes
• Yield: 8 servings

Print Recipe

Pin Recipe

Description

This salsa verde chicken is probably one of the easiest slow cooker recipes I have in my arsenal. Find easy slow cooker salsa verde chicken.

---

Ingredients

• 6 boneless chicken breasts (4 oz each)
• 1 medium onion sliced
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp oregano
• 1 tsp pepper
• 1 Tbs lime juice
• 1 16 oz jar salsa verde (whatever brand you like, I’ve used Herdez and Trader Joe’s)
• 1 can white beans, drained and rinsed (I like great northern beans)
• 1 1/2 cup low fat or fat free sour cream ( you can also sub in plain fat free yogurt)

---

Instructions

Step by Step

1. Place chicken in slow cooker (frozen or thawed, doesn’t matter).
2. Mix all other ingredients, except sour cream and beans, and pour over chicken.
3. Cook on low 6-8 hours or high 3-4 hours.
4. Remove chicken and shred.
5. Add sour cream and beans into the sauce, stir well.
6. Place chicken back in the slow cooker.
7. When beans are warmed through (about ten minutes), dinner’s ready!
8. Serve with either by itself, kind of like a soup, or over quinoa or brown rice.

Notes

Weight Watchers Points Plus are based on chicken and sauce only. Starch not included. Nutrition calculated using low fat sour cream and unrinsed beans – you can lower sodium and calories by draining and rinsing your beans and using fat free sour cream.

• Prep Time: 10 minutes
• Cook Time: 4 hours

http://web.archive.org/web/20171216054731/http://shrinkingkitchen.com:80/slow-cooker-salsa-verde-chicken/

The post Slow Cooker Salsa Verde Chicken Recipe appeared first on Shrinking Kitchen.

I come from a long line of canners/preservers but I really haven’t gotten into the swing of canning until the last couple of years.

Now? It’s an obsession. I love to fill my pantry to the brim with the bounty of summer. So last week, when my vegetable co-op offered 21 pounds of green beans for $15, I jumped on it. Little did I realize how many beans are in 21 pounds.

See?

Farmstand Spicy Dilly Beans

And this is only about 2/3 of my haul. I couldn’t even fit them all in my sink. My mission over the next two days? Canning. And lots of it.

As luck would have it, the awesome folks over at Ball Canning contacted me a while back to see if I would like to participate in their National Can it Forward Day hosted by Ted Allen of Chopped fame, which officially takes place this Saturday, August 17. OF COURSE I said yes…I mean, Ball has been the leader in canning and preserving for over 125 years. I couldn’t wait to try out what they were sending my way.

I ended up receiving a six pack of the fabulous blue Heritage Collection Jars, and a Canning Discovery Kit, both of which I used to create this recipe, as well as an invaluable copy of The Ball Blue Book Guide to Preserving. All three of these items make up the awesome giveaway at the end of this post, so please, don’t forget to enter!

Now back to my canning. After I’d made 24 pints of regular old canned green beans, I was only halfway through my box o’ beans. I thought on what I’d like to make with the rest of them and AHA! Of course. Spicy Dilly Beans. Perfect for snacking and even MORE perfect in a bloody mary.

After I’d cleaned my beans, I trimmed them.

Next, I gathered my ingredients – vinegar, salt, peppercorns, dill, garlic and red pepper flakes.

An important part of canning? Making sure all components are ready to go. A good set up is imperative.

These are the Heritage Collection Jars from Ball. Aren’t they gorgeous?

Assembly time. First the spices, garlic and dill go in…

then the beans.

They are topped with the brine and into the water bath they go for 10 minutes.

Simple, eh? Canning is nothing to be afraid of…it’s not difficult. It just takes a little time and preparation – which will all be worth it tenfold when you crack a jar of these open in the middle of January. Summer in a jar (and don’t forget to make that bloody mary!).

Farmstand Spicy Dilly Beans

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Cristy
• Total Time: 1 hour 20 minutes
• Yield: 6 pint jars

Print Recipe

Pin Recipe

Description

Crunchy and perfect for snacking or in a bloody mary, you’ll love our Farmstand Spicy Dilly Beans! (also, there’s a giveaway…just saying).

---

Ingredients

• 6 pint jars with self sealing lids and rings
• 4 1/4 pounds of green beans, cleaned and trimmed to fit jars
• 3 cups water
• 3 cups white vinegar
• 3 tablespoons canning salt or natural sea salt (make sure there are no anti-caking agents in your salt)
• 6 sprigs fresh dill weed
• 18 black peppercorns
• 1 1/4 teaspoon red pepper flake
• 12 cloves garlic, peeled

---

Instructions

1. Prepare your beans – wash them in fresh, clean water with a tablespoon of vinegar. Then trim them and cut them, if necessary, to fit into the jars.
2. Prepare your jars and lids – you can immerse them into boiling water OR run them on sanitize in the dishwasher just prior to canning. They’ll be clean, hot and ready to go! Whichever method you choose, keep your jars hot until you need to use them.
3. In a large pan, bring the water, vinegar and salt to a boil. Stir until salt dissolves. Keep this mixture hot as well.
4. It’s time to stuff your jars! Place 2 cloves garlic, 1 sprig dill weed, 3 peppercorns and 1/6 of the red pepper flake into the bottom of each hot jar.
5. Next, stuff in the green beans vertically. Get as many as you can in – then stuff some more!
6. Using a funnel, add the hot water/vinegar/salt mixture to each jar leaving 1/2 an inch of headroom at the top. DO NOT OVERFILL!
7. Wipe the rim of each jar with a clean cloth and place a sanitized self sealing lid on top. Screw the ring over the lid till it’s just tight. You don’t need to get it SUPER tight. We’re just using it to keep the lid in place until its sealed.
8. Bring a stock pot full of water to an angry boil.
9. CAREFULLY lower each jar into the boiling water (the basket in Ball’s Canning Discovery Kit is awesome for this task).
10. Leave the jars in the boiling water bath for 10 minutes.
11. Lift out each jar and set them on a folded kitchen towel to cool.
12. You will start to hear loud pinging noises…that is good. It means the seal has formed.
13. When the jars are cooled, check the seals gently. If any of the jars haven’t sealed, no worries. They’ll keep in the fridge for a while. Sealed, they’ll keep at room temperature for a year.
14. Try not to dig in right away…the beans need at least a week to develop a really great flavor!

• Prep Time: 1 Hour
• Cook Time: 20 Minutes

The post Farmstand Spicy Dilly Beans appeared first on Shrinking Kitchen.

I love soup. It’s kind of an obsession. The zesty black bean soup recipe is one of my favorites. Usually, I like to make it from dried beans, but honestly? That takes forever. And time is something I usually lack but the recipe solved my problem- let alone the taste for a second. Other than winters, the soup works great for every momentarily craving. If you’re looking for a way to put those carrots in your fridge to good use, then this recipe is the one!

Not only it’ll be delicious but the onion and garlic cloves will add to its healthy and light touch it gives. For it’s pungent taste, black pepper and chilli powder is a must. Introduce dry oregano leaves for a divine touch. Once ready, sprinkle some dry, chopped cilantro on the top. Not only does it make the soup look attractive but its taste is great too. So that’s a plus!

Quick Meal

This zesty black bean soup recipe comes together in less than 30 minutes.  There are two tricks.

Number one: canned beans – which are perfectly delicious and convenient.

Number two: I chopped the vegetables super small. Teensy. Wee. Miniature. You get the picture. If you have a food processor, use it to get your veggies super duper tiny. They’ll cook even faster that way! Remember to puree the soup in a blender until you achieve the desired consistency.

Serving Style:

What to serve with black bean soup? Make sure you serve this warming vegetarian black bean soup recipe with lime wedges for squeezing and all kinds of toppings and enjoy your thick yet finger-licking good soup. It’s only around 135 calories per serving, so you can doll it up a bit. Or a lot. Either way, I promise it’s delicious and you don’t need to worry about it being unhealthy or heavy too!

Zesty Black Bean Soup

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Kristy
• Total Time: 30 minutes
• Yield: 8 cups

Print Recipe

Pin Recipe

Description

This zesty black bean soup recipe comes together in less than 30 minutes.  There are two tricks. One is canned beans – Second is chopped the vegetables super small.

---

Ingredients

• 1 tablespoon olive oil
• 4 large cloves garlic, roughly chopped
• 3/4 cup diced carrots (about 2 med carrots)
• 3/4 cup diced celery (about 2 ribs)
• 1 medium onion, chopped
• 1 poblano pepper, seeded & chopped
• 2 cans low sodium black beans, drained
• 2 cans low-sodium beef broth (you could easily sub vegetable broth to make this vegetarian/vegan)
• 1 t kosher salt
• 1/8 tsp black pepper
• 1/2 teaspoon chipotle chili powder
• 1/2 teaspoon cumin
• 1/8 teaspoon cayenne
• 1/2 teaspoon dry oregano leaves
• 1 bay leaf

---

Instructions

Step by Step

1. Place a large stock pot on the stove-top and set to medium-high heat.
2. When pan is warm, add olive oil.
3. Add carrots, celery, onion, poblano and garlic and saute 4-5 minutes.Make sure you’ve chopped your vegetables as small as possible – the smaller you chop, the faster this comes together!
4. Add in the black beans and broth.
5. Stir to combine and then add the seasonings.
6. Simmer uncovered for about 20 minutes or until carrots are tender.
7. Remove from heat.
8. Remove bay leaf.
9. Using an immersion blender, puree soup until desired consistency. You could also use a traditional blender – work in small batches so you don’t have a soup-splosion.
10. Serve with chopped cilantro, low fat sour cream, baked tortilla chips, chopped avocado and lime wedges for squeezing.

• Prep Time: 5 minutes
• Cook Time: 25 minutes

The post Zesty Black Bean Soup appeared first on Shrinking Kitchen.

My way to healthy meals!

After checking in to things, filling out the health questionnaire, and hitting the grocery store to stock up, I jumped in feet first. All I can say is WOW. The past few weeks have been an adventure in (true) clean eating filled with delicious whole foods. For example, this Creamy Cauliflower Soup is my intake for fiber-enriched diet. I also like to call it an alternative meal for low carb intake. Plus, cauliflower itself is packed with nutrients and I find it quite healing. Especially when it comes to my stress eating days!

Creamy Cauliflower Soup Loved by All!

My kids loved cauliflower soup, and so does the friends. Surprisingly, the recipe is not as difficult as it might look at the start. By looking at this fancy dish, you can’t tell it is made from simple ingredients, that are readily available. Also, a yummy and healthy recipe that would be easier to feed the kids as well, it will be like a dream come true!

Try and Enjoy!

Try making this creamy cauliflower soup recipe at home if you are trying to control your weight. This creamy soup is a fun addition to your healthy food list, making it less boring and more interesting for you. Let me know what you think about this soup recipe! I think you’ll be pleasantly surprised that something so simple and clean can be so delicious!

Creamy Cauliflower Soup Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Kristy
• Total Time: 60 minutes
• Yield: 6 Servings

Print Recipe

Pin Recipe

Description

I have been following a nutritional counselor and this creamy cauliflower soup recipe was my find from her own whole food recipe list.

---

Ingredients

• 1 large head of cauliflower
• 1 tablespoon coconut oil
• 1 medium onion, diced
• 2 large carrots, diced
• 2 cloves garlic, smashed
• 2 cups water or vegetable broth
• 1 cup of water
• 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1/2 cup coconut milk (unsweetened)

---

Instructions

Step by Step

1. Wash and core the cauliflower, then coarsely chop. Set aside.
2. Heat a large, deep pot over medium-high heat, then add the coconut oil. When oil is melted, add onions, carrots, and garlic. Stir with a wooden spoon and cook until they’re soft and golden, about 5 minutes.
3. Add the chopped cauliflower and cook until beginning to brown, about 5 minutes.
4. Add the broth (water) and water, then bring to a boil. Reduce heat to simmer and cook, covered, until the vegetables are very tender, about 30-45 minutes.
5. Add in coconut milk, sea salt, and pepper.
6. Puree soup in a high speed blender, Vitamix, or with an immersion blender.

Notes

**recipe nutrition is calculated using vegetable broth instead of water, as noted in the ingredients list.

• Prep Time: 5 minutes
• Cook Time: 55 minutes

The post Creamy Cauliflower Soup Recipe appeared first on Shrinking Kitchen.

Items in Canned Soups:

Though cream of mushroom soup isn’t necessarily the worst thing for you, there are loads and loads of unnecessary ingredients in most of these canned soups – including MSG.

That said, I crave so many of these dishes from my childhood and have been on a quest for the perfect stand-in for the gelatinous condensed soup.

Ladies and gents, I think I’ve found it.

My GOTO Thanksgiving Sauce:

I used this soup/sauce in my green bean casserole over Thanksgiving. Then, the following week, I used it as the base to quick beef stroganoff. It’s super versatile. Use it anywhere you’d use condensed soup. Or heck, just use it as a mushroom cream sauce! Cause it’s pretty much just that.

Customize away:

The nutrition information I’ve included is for the entire batch, as I’m not sure how you all will be using it. You can further lighten it up by substituting nonfat half and half or whole milk for the regular half and half. Keep the sodium low with low sodium broth.

I promise you’ll love this creamy mushroom soup even more than the canned stuff.

Pinky swear.

Cream Of Mushroom Soup

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Kristy
• Total Time: 20 minutes
• Yield: Enough to replace 1 can of condensed soup in a recipe

Print Recipe

Pin Recipe

Description

I decided to try to do a little experiment by making a cream of mushroom soup recipe. This cream mushroom soup is made in low sodium chicken broth with mushrooms and some spices.

---

Ingredients

• 1 tablespoon olive oil
• 9–10 ounce package crimini mushrooms, thinly sliced
• 1/2 cup minced shallot
• 1/4 cup all purpose flour
• 1 1/2 cups low sodium chicken broth
• 1/3 cup half and half
• 1/2 teaspoon salt
• freshly ground pepper
• 1/2 teaspoon ground sage

---

Instructions

Step by Step

1. Heat olive oil in a large skillet over medium high heat.
2. Add the shallots and cook, stirring, for about two minutes.
3. Next, the mushrooms. Throw all of them into the skillet and cook for about five minutes more, stirring often, till the mushrooms are browned.
4. Sprinkle the flour over the mushrooms and stir to combine.
5. Continue stirring while the flour cooks into the mushrooms for about a minute.
6. Slowly pour in the broth, whisking as you go to get out any lumps and to pick up the delicious brown bits from the bottom of the pan.
7. Once the broth is incorporated, add the half and half and sage and stir to combine.
8. Allow the mixture to come to a boil, then reduce heat to medium and simmer till thickened, usually a few minutes.
9. Season to taste with salt and pepper.
10. Use in any recipe you’d normally use a can of condensed soup!

• Prep Time: 5 minutes
• Cook Time: 15 minutes

The post Cream Of Mushroom Soup Recipe appeared first on Shrinking Kitchen.

Prepare to be pleasantly surprised. Go ahead – happy dance if you want.

Meatballs For the Win!

These buffalo chicken meatballs are made with lean ground chicken and packed with healthy vegetables – whizzed through the food processor so you hardly notice them. What you do notice is that the meatballs are incredibly moist. There’s just enough blue cheese so you get that delicious tang, but not all the fat.

Spicy Chicken MeatBalls?

Adjust the hot sauce according to your taste in these chicken meatballs – I prefer a big amount of it, so I went with pouring a large amount. You can use whichever brand you fancy – I personally adore Frank’s RedHot. You can customize the recipe according to your taste buds.

Perfect for Game Night!

These buffalo chicken meatballs are a perfect football snack – or party appetizer – or even a light dinner when you have a hot wing scratch that needs to be itched. Either way, these chicken meatballs are going to be exciting and fun for your tastebuds!

Try and Enjoy!

If you have not created the buffalo chicken meatballs yet, then you are missing out. Get the recipe from here and try it. I am sure you are going to fall in love with this recipe.

Buffalo Chicken Meatballs

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Aimee
• Total Time: 30 minutes
• Yield: 28 meatballs

Print Recipe

Pin Recipe

Description

Buffalo wings + meatballs = match made in Heaven! These Buffalo Chicken Meatballstaste incredible…lick the plate good. So good, you’d think they’re bad for you.

---

Ingredients

• 1 pound lean ground chicken
• 1 egg
• 1/2 cup panko breadcrumbs
• 1 carrot
• 1 stalk celery
• 2 green onions
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1 ounce crumbled blue cheese
• 1/2 cup Frank’s Hot Sauce (or your favorite), divided
• 1 tablespoon butter

---

Instructions

1. Preheat the oven to 350F.
2. Line a cookie sheet with foil and coat with nonstick spray.
3. Cut the celery, carrot and green onion into large chunks and throw into a food processor.
4. Pulse to chop into small bits.
5. In a large bowl, combine the vegetable mixture, chicken, egg, breadcrumbs, garlic powder, salt, 1/2 the hot sauce and the blue cheese.
6. Gently fold together to combine, but don’t overmix.
7. Form the mixture into small meatballs – you should get about 28 small meatballs.
8. Place the meatballs on the cookie sheet.
9. Bake for 20 minutes.
10. While the meatballs are baking, put the rest of the hot sauce and the butter into a microwave safe dish.
11. Microwave about 30 seconds, until butter melts.
12. Stir well to combine.
13. Remove the meatballs from the oven and allow to cool for a few minutes.
14. Place the meatballs onto a serving dish and drizzle with butter/hot sauce mixture.
15. Enjoy!

• Prep Time: 10
• Cook Time: 20

The post Buffalo Chicken Meatballs appeared first on Shrinking Kitchen.

Recipe – Starter:

Two things led to the birth of this simple recipe:

1. A super popular enchilada sauce that I saw on the internet and wanted to try since forever.
2. There is a brewery in my hometown, and they make yam enchiladas. They’re AMAZING. And I’ve been craving them. But not the 2-hour drive.

Tasty Tasty!

After doing some research, I came up with this sweet recipe and I’m in LOVE. The sweetness of the yams is so delicious with the spiciness of the enchilada sauce. The black beans make it hearty and the corn tortillas soak up all that enchilada sauce and swoon. Seriously. SWOON.

Loved By All!

You might be wondering if these black bean enchiladas family friendly? That would be a resounding yes. My children love their enchilada casserole – they are connoisseurs. I usually make it with ground turkey and I passed this version off with ease. They gobbled it up and asked for more.

Casserole Type Enchilada

Obviously, this is not a traditional enchilada…it’s more of a casserole. This recipe could easily be made into rolled enchiladas…I was just too lazy to take that step. So this is like an enchilada lasagna. And I’m totally cool with that. You will be too.

Side Serving!

Serve with some sliced avocado, lime for squeezing, and even a little light sour cream if you like.

Black Bean & Yam Enchiladas

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Kristy
• Total Time: 55 minutes
• Yield: 6 servings

Print Recipe

Pin Recipe

Description

Pending

---

Ingredients

For the Enchilada Sauce

• 1 tablespoons olive oil
• 2 1/2 tablespoons chili powder
• 2 tablespoons flour
• 1 15 ounce cans of tomato sauce
• 1 1/2 cups lower sodium chicken broth
• 3/4 teaspoons garlic powder
• 3/4 teaspoons onion powder
• 1/4 teaspoon salt
• 1 1/4 teaspoons cumin

For the Casserole

• 1.5 cups of the enchilada sauce
• 1 tablespoon olive oil
• 1/2 medium onion, diced
• 1 cup yam, cooked and mashed
• 1 15 ounce can black beans, drained
• 1/2 cup shredded sharp cheddar cheese
• 9 small corn tortillas

---

Instructions

Step by Step

For the Enchilada Sauce

1. 1. In a large saucepan, heat oil over medium heat. Add chili powder and flour, constantly whisking to combine. The mixture will be a thick paste (roux).
   2. Slowly add in a small amount of tomato sauce, whisking until the roux has dissolved. If you don’t whisk, it will end up a lumpy mess! Once the roux is combined, add the rest of the tomato sauce and chicken broth. Whisk to combine.
   3. Add in the rest of the spices, stir to combine.
   4. Bring to a boil, reduce heat and simmer for 15 minutes.
   5. Remove from heat and use in your enchilada recipe, or cool and divide into containers for storage.

For the Casserole

1. Preheat the oven to 350F.
2. Heat the olive oil in a skillet over medium heat.
3. Add the onions, saute until tender, about 3-4 minutes.
4. Remove the onions from heat and throw in the beans and the yam. Mix well.
5. Measure out 1.5 cups of the enchilada sauce you just made. Set the rest aside – it freezes well. Save it for your next batch!
6. In a 9×9 baking dish, lay out three of the corn tortillas. You will probably have to tear one up – you want to make sure you’re covering the bottom of the dish.
7. Spoon two tablespoons of the enchilada sauce onto the tortillas and spread around.
8. Dot 1/2 of the bean/yam mixture over the tortillas and sauce, then spread as evenly as possible.
9. Sprinkle 1/2 of the cheese over the bean/yam mixture.
10. Repeat the layers EXCEPT for the cheese.
11. Do the final layer of tortillas, then pour the remaining enchilada sauce over the top.
12. Sprinkle with the remaining cheese.
13. Bake for 25 to 30 minutes, until bubbly.
14. Let cool for about 10 minutes before serving.

• Prep Time: 10 minutes
• Cook Time: 45 minutes

The post Black Bean Enchiladas Recipe appeared first on Shrinking Kitchen.

The added charm of brown sugar!

The brown sugar in this recipe gives these brownies a hint of caramel taste, but the carob powder actually adds a bit of fiber and is caffeine-free. Best of all, you won’t feel guilty about eating two or three, because this recipe is not unhealthy just because it is sweet. These caffeine-free and brown sugar brownies are a non-guilt dessert snack if you are a weight watcher, or you prefer eating healthy.

The brown sugar not only makes that brownies sweet but will also make its texture soft, gooey, and extra brown – like a bar of chocolate. A treat to eyes and mouth alike. Well, dig in, already!

Try and Enjoy!

All you need to do is to try this carob brownies recipe at home, enjoy it with your family or alone with no guilt eating tracking you! Watch out for your dogs though as it can become their favorite treat as well! You will love baking these carob brownies, that I am sure about! Thank me later for the recipe. Ciao!

Cakey Carob Brownies

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Kristy
• Total Time: 30 minutes
• Yield: 18 brownies

Print Recipe

Pin Recipe

Description

If you’re a chocolate lover but also a weight enthusiast, like me, then these cakey carob brownies will satisfy your chocolate cravings real good.

---

Ingredients

• Cooking spray
• 1/4 cup toasted carob powder, plus extra for the pan
• 1/2 teaspoon baking powder
• 1/3 cup all-purpose flour
• 3 tablespoons canola oil
• 1/2 cup light brown sugar
• 2 large eggs, beaten
• 1 teaspoon vanilla extract

---

Instructions

Step by Step

1. Preheat the oven to 350 F.
2. Lightly spray an 8×8 baking pan with cooking spray. Lightly coat the pan with carob powder.
3. In a small bowl, whisk together the carob powder, baking powder, and flour. Set aside.
4. In a medium bowl, combine the oil and sugar. Add the vanilla and eggs, stirring until well blended (small lumps are okay). Mix in the flour mixture, being careful not to overmix, and transfer the batter to the pan.
5. Bake for 14-15 minutes. A knife or toothpick inserted in the center should have a few moist crumbs on it.
6. Cool on a wire rack for 5 minutes before serving.

• Prep Time: 15 minutes
• Cook Time: 15 minutes

The post Cakey Carob Brownies Recipe appeared first on Shrinking Kitchen.

Doesn’t this simple pepper and sausage skewer recipe look fancy? How about I tell you that this recipe only needs salt and grounded black pepper to spice your sausages and pepper up, nothing more! Pretty impressive, right? The pepper and salt really bring out the flavors for the sausages and peppers, making your BBQ taste delicious!

Behold; my new recipe idea:

I have to admit that the idea for these skewers came to me while Tim and I were shopping at our local bulk store, which happened to be sampling some oh-so-delicious sausage. The recipe is pretty simple but who knew it’d turn out to be this good even with the things already present in my kitchen. I knew I had to use some myself.

A Hit Meal for Any Hour!

You could also ditch the skewers, add scrambled eggs, and serve this as breakfast, too. Wether it be a BBQ party with friends at night or a brunch, these skewers add their light but heavenly touch to every meal. We enjoyed these in the backyard barbecuing one night, and they were a hit! To my surprise, as simple as this dish is, everyone loved it a bit too much. Kids and adults alike.

Loved by All!

75 years old or 5- this simple yet special dish is everyone’s favourite. Even our two-year-old loves them; I know they’ll be making regular appearances on our summer menu. Here’s to hoping that kids will stay connected to healthier scrumptious meals and preparations often.

Bonus!

And bonus, these are low-carb and gluten-free! You can stuff these into your mouth any time, any day, without gaining extra pounds or eating unhealthy!

Simple Pepper And Sausage Skewers

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Kristy
• Total Time: 20 minutes
• Yield: 8 skewers

Print Recipe

Pin Recipe

Description

Serve these simple pepper and sausage skewers at your next backyard BBQ, or serve them with a salad and fruit for a quick weeknight meal.

---

Ingredients

• 2 bell peppers (red and yellow), coarsely chopped
• 1 12-ounce package low-fat, gluten-free beef sausage, cut into 1-inch pieces
• 3 tablespoons extra-virgin olive oil
• Sea salt, and freshly ground pepper

---

Instructions

Step by Step

1. Soak 8-inch skewers in water, at least 15 minutes. Preheat a grill to medium high.
2. Meanwhile, toss the bell peppers and sausage in a bowl with 1 tablespoon olive oil; season to taste with salt and pepper. Thread onto the skewers, alternating the sausage and peppers. Grill, turning, until the vegetables are slightly softened and the sausage begins to brown, 6 to 7 minutes.
3. Continue to cook, turning, until the peppers are crisp-tender, and the sausage is charred, 6 to 7 more minutes. Enjoy!

• Prep Time: 5 minutes
• Cook Time: 15 minutes

The post Simple Pepper And Sausage Skewers appeared first on Shrinking Kitchen.