Slimmed Down Cheesy Mexican Rice

Remember awhile back when I posted that absolutely amaaaazing recipe for The Pioneer Woman's Mexican Rice Casserole? It was soooo freakin' good, man. Now that my family and I are making a transition into health, I thought it fitting to create a slimmed down version of this Mexican must-have that is so incredibly delish. Now, you might notice that there's an ingredient in my version of this recipe that seems....well, a little out of place. See, what had happened was, I was cookin' up the rice, jammin' to some tunes, singin' at the top of my lungs when I grabbed for the cumin. I just needed to add a little sprinkle more. I opened it, shook it onto the rice and noticed there was quite a bit more in the pan then I intended. I looked down at the cumin in my hand and realized............it wasn't cumin after all. No, it was an imposter! It was...cinnamon!? My stress level went through the roof as I realized I'd used my very last bag of brown rice....so I had to make a decision. Either dump the whole thing (since the entire batch was covered), or mix it in and hope for the best. I chose the latter, and to my surprise...it was excellent. In fact, it let the other spices shine and really added that extra something to the dish. I can't wait to hear how you like it.

What You'll Need:
2 1/2 cups cooked brown rice (I used minute rice microwaveable bags)
7 1/2 oz petite diced tomatoes, undrained
1 small can diced green chiles, undrained
1/4-1/2 cup vegetable broth
1/2 tsp cumin
1/4 tsp cayenne pepper
1 tsp garlic powder
1/2 tsp cinnamon
1/2 tsp black pepper
small pinch tumeric (less than 1/8 tsp)
3/4 cup shredded cheddar cheese, divided

Preparation:
In a medium skillet over medium heat, mix cooked rice, diced tomatoes, green chiles, and vegetable broth, stirring constantly until all liquid is absorbed. Add black pepper,cumin, garlic powder and cinnamon. Stir to combine. Mix in 1/4 cup of cheese, stirring until melted. Turn heat to low and top with remaining cheese. Cover and let sit until cheese is melted, about 5 minutes. Serve immediately.

*Click below to PRINT this recipe!*
Printable Version

Nutrition information:
Slimmed Down Cheesy Mexican Rice 
(calculations based on 4 servings)
Calories: 189    Fat: 6g    Protein: 9g    Carbs: 24g    Fiber: 2g     Sugar: 13g

Regular Mexican Rice Casserole
(calculations based on 6 servings, as this recipe makes more)
Calories: 265      Fat: 9g      Protein: 11g    Carbs: 37g    Fiber: 2g    Sugar: 6g

*Calories calculated using My Fitness Pal. Nutritional values may vary based on varied brands or amounts.

Tip: This recipe goes great with Slimmed Down Sour Cream Enchiladas!

Slimmed Down Sour Cream Enchiladas

Awhile back, I posted a recipe for one of my all time favorite dishes, Sour Cream Enchiladas.  As much as I love the dish...that's how much my hips don't. So I decided to try a healthier version. I substituted the flour tortillas for whole wheat, the ground beef for lean ground turkey, used low sodium taco seasoning, used less cheese etc. The difference? I couldn't even taste it! It was still oh-so-amazing, which was a very unexpected surprise. I did use regular cheese, because...well, I love regular cheese. It melts better than reduced fat or fat free, but you're more than welcome to substitute if you'd like. The moral of the story? You don't always have to sacrifice taste for health!

What you'll need:

1 pound of 95% lean ground turkey

8 burrito size whole wheat tortillas

1 packet of low sodium taco seasoning, or homemade taco seasoning

1 small onion, chopped

8 oz. light sour cream

1/2-1 small can green chiles (undrained)

1 small can sliced black olives (drained)

1 can 98% fat free cream of mushroom soup

1 can 98 % fat free cream of chicken soup

1 cups cheddar cheese (may used reduced fat if your prefer)

Preparation:

In a large skillet, brown ground turkey with onion - drain if needed. Add taco seasoning and prepare according to package directions. Set meat aside. In a medium sauce pan, add sour cream, green chiles, creamed soups and 1/2 cup cheese, melting just until thinned and warm. Evenly cover bottom of a greased 9x13 casserole dish with a thin layer of sauce. Tear four tortillas into quarters. Lay tortilla pieces in bottom of pan, covering all surface area. Evenly spoon half of the taco meat onto the tortilla layer. Pour half of the sauce mixture on top of meat, spreading out evenly. Repeat each layer, beginning with tortillas and ending with sauce. Top with remaining shredded cheddar cheese and black olives. Bake in a pre-heated oven at 350° for 30-40 minutes or until enchiladas are bubbly and cheese is melted and golden.

*Click below for a printable version of this recipe!*

Printable Version 

Nutrition Information:

Slimmed Down Sour Cream Enchiladas 

Serves 6-8 (calculations based on 8 servings)

Calories: 306    Fat: 15g      Protein: 21g       Carbs: 33g       Fiber: 4g     Sugar: 4g

Regular Sour Cream Enchiladas

Serves 6-8 (calculations based on 8 servings)

Calories: 418    Fat: 18g      Protein: 22g         Carbs: 36g       Fiber: 4g    Sugar: 4g

*Calories calculated using My Fitness Pal. Nutritional values may vary based on varied brands or amounts.

Tip: This recipe goes great with Slimmed Down Cheesy Mexican Rice! 

Ch-Ch-Ch-Changes....

As you can probably tell from my last post, me and my little family are making some most necessary changes. Say it with me: Ch-ch-ch-changes! This here nearly one-year-old blog (whaaat!?) is going to change right along with us. No worries, it's nothing too major. I'll still be posting tons of delicious recipes, some tips and tricks to make everyday life easier, lots of crafty goodness, and much much more. Since my family and I are transitioning from fat and happy to living a healthier, happier life, it  only makes sense that from now on, I will be including some healthier options along with my usual recipes. Eating healthy is not something that's always easy, but that doesn't mean it can't be delicious! You can also look forward to many more giveaways :)

So, what's your opinion on adding a healthy twist here at Life.Family.Love.? What would YOU like to see featured on the blog? What topics are you most interested in? Check out my poll on the right-hand side of my blog to vote!

The Vigilant Parent: Giving your Child the Present of your Presence

Picture this: you're sitting in a park on a beautiful spring day. Beneath you is a blanket on which your picnic basket sits. The sun is warm and shining.  It's a perfect 75 degrees. Every once in awhile there's a nice cool breeze that blows through your hair. The children are running around in the grass, shoes off with the nice crisp, cool grass in between their sweet little toes.  You breathe in the scent of the fresh air as you glance up at the sky, full of pillow-y cotton ball clouds. Then you glance back down to your iPhone to check your e-mail. You decide to answer a few, just to get it out of the way. Just as you're finished, your phone rings. It's your sister, who just HAS to tell you the latest scoop on her crazy friend's ex-husband's new girlfriend. You laugh as you talk, paying little attention to the time. Life is good.

Now,let me ask you...is there anything in particular that stands out to you in the above situation? I'll give you a hint : it's everything after the word iPhone. In today's world of immediate gratification, our phones goes with us everywhere, and every call/e-mail/text must be answered as rapidly as possible. There's a sense of urgency unknown to previous generations. It's life in the fast lane. Some parents find are not being fully available to their child(ren), during times when they deserves their parents full attention. We notice this and can point it out rather quickly, but do we ever stop to think: am I that parent as well? It's much harder to recognize when its us who's answering the constant e-mails, texts, and phone calls.

Now, it's not that the distractions of life are more important that our dear children, not at all. But put yourself in their shoes. Imagine hearing this from your child: "We went to the park, Daddy! We played tag and swung on the swings.... but mommy was busy on her phone, so she couldn't play tag today or push me on the swings." OR "We went to the park, Daddy! Mommy played tag with us, we flew kites together, and then she pushed us on the swings!". Which scenario would be a better memory for your children? Which one would you be proud of?

I'll admit - I've been guilty of it myself. A few weeks back, I came across an article called Dear Mom on the iPhone. It literally changed my family's life in just a few short weeks. We keep the TV off in the evenings. We color, cook, and play together. We go for walks. It's glorious. I'm starting to be come the mama I've always wanted to be. It's much easier than you would think.

So take a minute, and ask yourself: am I giving my child the present of my presence? Not just our physical presence, but our emotional as well. If not, ask yourself, how can I become more engaged and attentive? What can I change to become the parent my child deserves?

Make a choice today to be a vigilant parent. Stay engaged, and soak up every moment with your kiddos.

God Bless! xoxo

Country Supper

This recipe is another one of my momma's, and is the perfect comfort food for a chilly day. It's long been my best friend Krystal's favorite dish, and she requests it every time she comes down from out of state for a visit. It's a one-skillet meal, easy to prepare and is flexible enough that it has tons of variations (different veggies, using chicken instead of sausage, etc.) I usually prepare mine with broccoli, however I didn't have any tonight so I substituted sugar snap peas instead. It was still delish! I hope you enjoy!

What You'll Need:
1 Polish Kielbasa sausage, sliced into bite size pieces
1/2 cups chopped onion
2 tbs. olive oil
1 1/2 cups chopped carrots
1 (10 oz.) pkg. frozen sugar snap peas (or other veggie, such as broccoli)
3 cups hot water
1/3 cup milk
1 box Au Gratin Potatoes
1 1/2 cups shredded cheddar cheese

Preparation:
In a large skillet over medium heat, brown the sausage and onion in olive oil. Add the hot water, milk, powdered cheese and potatoes (from Au Gratin box). Cook and stir until boiling. Add chopped carrots, cover and cook 10 minutes or until potatoes and carrots are tender. Add sugar snap peas, cover, cook 10 minutes, stirring occasionally to prevent sticking. Top with cheese, reduce heat and cover to allow cheese to melt.

Click below to download and print this recipe!

Country Supper

Starbucks Giveaway {Winner Announced}

The Starbucks gift card giveaway was a great success! I'm so appreciative to all that entered, and glad to have the chance to get to know all of you. With that being said, I've chosen Random.org to select the (random) lucky winner of the $10 Starbucks gift card!

And the winner is........

Congratulations, Ashleigh! I'll be contacting you soon so you can claim your gift card!

P.S. A huge THANK YOU to everyone who entered my Starbucks Gift Card giveaway! I love all of my readers, and it is all of YOU that continue to inspire me to write each and every day. YOU'RE THE BEST! That's why you deserve coffee...or lattes...or chocolate chip cookies! Thanks, lovlies!

Sausage, Egg & Cheese Breakfast Casserole

We had the first of many Christmas get-togethers this weekend, and since we were hosting, we decided to do brunch in place of a traditional Christmas dinner. I tried many new recipes, but this one was the biggest hit by far. In fact, I'm pretty sure I'm in love. I'd tell you I've been eating leftovers for breakfast, lunch and dinner ever since, but that may make me sound like a weirdo. ;)

And the best part about this recipe? You make it ahead of time and let it sit in the refrigerator overnight. This gives the same affect to the English muffins as it would with a bread pudding, and everything just kind of collides in a beautiful mess of the-best-thing-that-ever-hit-your-taste-buds. Long story short, this recipe is the perfect ratio of fluffy eggs, perfectly seasoned sausage, soft, buttery English muffins,  and melty cheese. YUM!

What you'll need:

3-5 English muffins, split

2 TBS. butter

1 Pound bulk sausage, crumbled, cooked, and drained on paper towels (you can use regular, or half regular and half spicy depending on your taste preference - I used Jimmy Dean Country Mild)

7 oz. can chopped green chiles, drained

3 cups shredded cheddar cheese

1¼ cups Sour Cream

12 eggs

Spray a 9"x13" casserole dish with cooking spray. Split English muffins in half and butter the inside of each slice. Lay slices buttered side down in casserole dish, covering the bottom of the dish. (Break up an extra English muffin to fill in gaps if need be). 

In a large bowl, whisk the eggs until combined. Add sour cream, whisking until combined. There may be some lumps at this point, but after a minute or so of whisking everything should combine just fine. 

On top of English muffins, layer half of the sausage, half of the green chiles and half of the cheese. Pour entire egg mixture evenly over the top. Sprinkle remaining sausage, chiles and cheese. Cover and refrigerate overnight. 

In the morning, remove casserole from refrigerator at least 30 minutes before baking. Bake at 350 degree oven for 35-40 minutes or until hot and bubbly. Allow to rest for  10-15 minutes before serving. 

Download and print this recipe below!

Sausage, Egg, ad Cheese Breakfast Casserole