Wahm Reviewer Cecily
This is actually a recipe I found a long time ago in a weight watcher forum. I usually make it up a few times in the winter months when it gets really cold outside when we need something to warm us up. Its easy, healthy and super tasty. We often add sour cream, cheese and corn or tortilla chips too.
Picture from http://aka.weightwatchers.com/images/1033/dynamic/foodandrecipes/2007/01/southwestchickensoup_n_lg.jpg%5B/caption%5D
Southwestern Slow Cooker Chicken and Potato Soup
3/4 pound uncooked boneless, skinless chicken breast, cut into 1-inch cubes
2 medium sweet potato(es), peeled, cut into 1-inch cubes
1 large onion(s), chopped
29 oz canned diced tomatoes, salsa-style with chiles, undrained
14 1/2 oz fat-free chicken broth
1 tsp dried oregano
1/2 tsp ground cumin
1 1/2 cup frozen corn kernels, not thawed
Mix all ingredients, except corn, in a 4-quart or larger slow cooker; cover and cook on low heat for 6 hours.
Stir in corn and cover slow cooker; cook on high heat until chicken is no longer pink in center and vegetables are tender, about 30 minutes more. Yields about 1 1/4 cups per serving.
WahmReviewer Mary Madalene
When I was younger, I remember that I was always helping out in the kitchen either with my mom or my grandmother. I remember having a lot of “baking parties” when I would spend the night or weekend with my grandmother. Since she lived out in the boonies we needed something for her to entertain me with and that’s when I started to learn to bake.
I would always stand there on the stool beside her at the counter. I would watch her grab all the ingredients that she would need and she would let me add them in to the bowl one by one. I also remember sitting in front of the oven after everything was mixed and in there prepared pans for them to bake in the oven. I would sit there so intently watching and waiting, watching and waiting, so that I could be the first person to smell the wonderful aromas as they baked. I also loved how she would always give me that very first piece of banana bread each time she made it. It would be so very warm and I would always slather it with butter ( I love the taste of butter and loved how it made the bread even more moist as it melted). I want to share this recipe with you, so that you can in turn enjoy her favorite Banana Bread just like I did while growing up.
Grandma’s Favorite Banana Bread Recipe
- 4 ripe bananas – mashed
- 1 cup of raisins
- 2 cups of sugar
- 1 cup of butter or maragine (melted)
- 2 beaten eggs
- 1 tsp baking soda
- 1 tsp salt
- 2 cups of flour
- 1 tsp nutmeg
- 1 tsp of vanilla
Preheat the oven to 350 degrees.
- In a bowl combine bananas and sugar and mash away
- Add in the eggs, melted butter, vanilla, nutmeg and raisins, then stir to combine.
- Next add in the salt , and baking soda, and then add the flour 1 cup at a time until throughly mixed.
- Line the Loaf Pan with Parchment Paper and pour mixture into the pan.
- Bake for 55 minutes to 1 hour; test with a toothpick inserted in the middle of the loaf when it comes out clean you can take it out and place it on a rack for 10 minutes before removing from the pan.
Now isn’t that just melt in your mouth delicious?