Chicken Nachos

Okay, so this recipe can barely be called cooking. It's putting stuff together that was previously cooked or just needs to be dumped out of the can and heated up. What can be easier than that for a quick weeknight meal? I love to cook smothered chicken in my pressure cooker. I will post that recipe in a couple of days. But, listen, if you have had weight loss surgery and don't have a pressure cooker...get one. Any kind of meat comes out so tender and juicy and not stringy. I've had trouble with food out of the slow cooker for heaven's sake! Chicken breast in the slow cooker...forget it! Beef tips in the slow cooker...ha...double forget it! Everything I cook in the pressure cooker comes out flavorful and juicy and tender on tiny pouches.  Anyway, I always cook an extra chicken breast so we can have leftovers for this dish.

Chicken Nachos

1 can chili beans
1 leftover chicken breast
1 Flatout Wrap (or pita bread) (optional)

Place the Flatout Wrap or pita bread on a baking pan and heat in the oven at 400F until slightly browned. Heat up the chili beans. Place the chicken breast in a microwave safe dish and heat. Shred the chicken. For each serving place some chili beans, then some chicken on a plate. Break up the wrap into tortilla chip sized pieces and dip into the chicken and beans.

Note: You can add anything you want. I like mine simple and usually just have the beans and chicken. You can add melted cheese, sour cream, chili, jalapenos, etc. to make your nachos as elaborate as you want! This dish is very satisfying and filling.

Cheesecake Pie

A couple of weeks ago my husband, Bob wanted a piece of cheesecake but I didn't have any cream cheese in the house to make even a small cheesecake. Bob thought of using yogurt instead of cream cheese and it worked! It takes a while to set up so you'll need to make it in the morning so it will be good for dessert that night. It's more like a pudding pie than a cheesecake consistency and so very yummy!






Cheesecake Pie

1 Fifty-50 sugar free graham cracker crust
1-32 ounce container Dannon Plain Yogurt
2 small packages cheesecake pudding mix
1/8-1/4 cup Splenda Granular

Whip the yogurt, pudding mix and Splenda together. Be sure to taste for sweetness...you might like it more sweet than me. Pour into graham cracker crust, cover and place in refrigerator for several hours to set up. Serve with a dollop of Cool Whip.

Death by Chocolate Protein Shake

Like chocolate? This shake will satisfy any and all chocolate cravings you may have. It started out as a simple chocolate protein shake. Then I'd think of something else chocolate to add. And again. And again. LOL! This shake is so delicious and decadent you'll forget it's a protein shake that you're drinking for your health! I like to get it thick and frothy and increase the volume so I can use a tall 24 oz. Tervis Tumbler to drink it.

Death by Chocolate Protein Shake

1-2 cups ice

1 tablespoon sf chocolate fudge pudding mix

1 tablespoon Smucker's sf fudge topping

1 tablespoon Hershey's sf chocolate syrup

1 tablespoon chocolate coffee creamer

1 heaping teaspoon Hershey's Special Dark cocoa

1 tablespoon sf Nesquik

2 tablespoons Splenda Granulated
1 pinch instant coffee

2 drops vanilla extract

1 scoop chocolate protein mix

1 dash salt

4-6 ounces Almond Breeze original almond milk

Put ice in blender. Add all other ingredients (adding the milk last). Use the ice crushing button on your blender to crush the ice. Blend shake, starting at lowest speed and working up to fastest speed. Pour into tall glass and enjoy!