Niki’s Healthy Sandwich!

Lot’s of friends ask me how I stay small cooking the way I do. Well, the answer is, I don’t eat most of it! I have small portions of my BubbleCrumb recipes and I don’t usually over do it. (Usually) I do make smart choices too! This is a sandwich I frequently enjoy for lunch!

To make this super healthy, low calorie sandwich, you will need the following ingredients:

2 slices of whole grain whole wheat bread

mustard

orange bell pepper diced

red onion thinly sliced

thinly sliced tomato

sprouts

1 slice soy cheese (American flavor)

avocado

thinly sliced cucumber

lettuce (I use red leaf)

(all ingredients are to taste, so I didn’t give measurements)

There is a specific order in which I layer the ingredients. It helps keep EVERYTHING together!!

Start by adding mustard to your bread. Mustard has zero calories, so go for it!

Now on one slice of bread add your bell pepper,

onion,

tomato,

sprouts,

cheese,

avocado,

cucumber,

and lettuce.

Top with the other piece of bread,

and Enjoy!!

Advertisements

Pasta Primavera Recipe!


This is a semi light and delicious recipe. It’s a yummy spicy pasta recipe that’s a favorite in my house! Try it with any vegetables or even add chicken or shrimp for a heartier version!



To make this pasta primavera recipe, you will need the following ingredients:

1 16 oz pkg of penne pasta

2 tbls olive oil

2 zucchinis diced

1 bell pepper (I use red)

2 carrots diced

3 onions diced

3 cloves garlic minced

2-3 tomatoes diced

1 cup chicken broth

1 tablespoon dried parsley

1/2 tsp dried basil

1/2 tsp dried oregano

1/2 tsp salt

1/2 tsp red pepper flakes
shredded Parmesan cheese
1 cup Gouda cheese

Start by filling a large pot with salted water. put on the stove and let it come to a rolling boil. Add pasta and cook till aldente. Drain and set aside.



Heat the olive oil in a skillet over medium heat.


add zucchini,


Bell pepper,


carrots,


onions,


tomatoes,


garlic,


chicken broth,


parsley,


basil,


oregano,


and crushed red pepper,

and salt.

Add Gouda. Stir to combine ingredients and melt Gouda.

Toss in cooked pasta

Enjoy!!

Crock Pot Turkey Breast!


I Love Thanksgiving! Sometimes I just dream of turkey, stuffing, mashed potatoes and gravy. Then I think of how much work it is to put on a Thanksgiving spread. Well a new day is here! Thanksgiving in a SNAP!! Just use your crock pot and a few other short cuts, and you are on your way to a turkey feast anytime of the year!


To make this easy crock pot Turkey recipe, you will need the following ingredients:

1 Turkey breast

1 tbls butter

1 pkg onion soup mix

Take your turkey breast and rub butter all over and under skin. Next rub onion soup mix all over meat. Cook on High for 4 hours or low for 8 hours.

That’s it!!!

Serve with mashed potatoes, gravy, stuffing and vegetables!

Happy Thanksgiving Anytime!

Enjoy!!

Steak Fajita Recipe!

How many times have you made fajitas and they just were not as good as the Mexican restaurant down the way? Well I am here to solve this problem for you! There are a couple of secrets to my delicious fajitas. The first thing is you must use a specific cut of meat, I use flank steak. The second thing is making sure your vegetables are cooked but still have a little crunch! The last thing is a great guacamole. I make my guacamole fresh with avocado, red onion, jalapenos, lime juice and salt and pepper. I also like to spice up my sour cream with adobo!


To make these ridiculously delicious fajitas, you will need the following ingredients:

1 1/2 lbs flank steak

1/2 cup vegetable oil

1/3 cup soy sauce

1/4 cup red wine vinegar

juice of 1 small lemon or lime

1 1/2 tbls Worcestershire

1 tbls Dijon mustard

2 cloves garlic minced

1/2 tsp black pepper

4 bell peppers (assorted colors)

4 onions


In a mixing bowl or cup combine 1/2 cup oil,


1/3 cup soy sauce,

1/4 cup red wine vinegar

lemon or lime juice,

1 1/2 tbls Worcestershire,

tbls Dijon,

2 cloves of garlic,

and 1/2 tsp pepper.

Now, mix, mix, mix!

Place meat in a Ziploc bag,

pour marinade over meat and refrigerate for 6 hours.

Slice peppers into strips,

and onions into rings.

In a pan with a little oil, cook the vegetables until soft, but still a little crunchy.

To cook the meat, preheat BBQ to med high heat (350). Cook 7 minutes on one side, then 7 minutes on the other. Let rest 7 minutes, then slice meat AGAINST THE GRAIN! The meat is really the star of this dish!

Serve on warm flour tortillas with guacamole, sour cream and vegetables!

Enjoy!!

"Souper" Crockpot Taco soup!


“It never rains in Southern California”…..Yeah RIGHT!

Today is a rainy day in Southern California. I honestly don’t know how people live in rainy places. You have got to give them lots of credit!! I mean, I love the staying in, reading a good book or watching a movie, but trekking out to the store is MURDER! Especially the grocery store! Today I was a “Rain Warrior” tonight I will slowly be sipping soup in my slippers! YUM!!


This is an easy, tasty, spicy, good for you soup that is easily put together and cooked in a crock pot while you go about your day! If you love soup, and you are lucky enough to have a husband who will eat soup for dinner, (which is a NO! NO! in my family because “Soup’s not Dinner, it’s a starter” ) consider yourself a lucky girl! (My husband is great, just extremely picky! Don’t tell him I told you!) Remember, this is a chicken TACO soup, not to be confused with chicken tortilla soup!



To make this spicy soup, you will need the following ingredients:

Crock pot
1 onion chopped
1 (16oz) can chili beans
1 (16oz) can black beans
1 lg can Mexicorn
1 (8oz) can tomato sauce
1 (12oz) can or bottle of beer (Yippie!)
1 (10oz) can diced tomatoes with green chilies
1 (1.25) pkg taco seasoning
3 whole boneless skinless chicken breasts
Optional toppings:
Shredded cheddar cheese
sour cream
crushed tortilla chips
avocado
cilantro
hot sauce


In the crock pot, add the onion,


the chili beans,


black beans,


Mexicorn


tomato sauce,


beer,


diced tomatoes


and taco seasoning.

Stir to combine.

Add chicken and cook in your crock pot on low heat for 5 hours.

Remove chicken and allow to cool just enough to handle. Dice or shred and return to soup.

Serve soup in cups or bowls depending on weather you will serve it as a meal or a starter.

Top with your favs! Tortilla chips, cheese, sour cream, avocado or cilantro! I like to add more heat, so I add hot sauce too!

Enjoy!