Going Home!

Hey everyone!

I hope you all had great Holidays and are enjoying your loved ones. Tonight I’m flying back to Philadelphia to be with mine and to celebrate for the next week. I’m hoping I’ll get to do a cook off with my mom so you will all get to meet her 🙂 I know it’s been a bit since my last post so please hang in there and check back for some Mama’ Powell home cookin’! Love you all!


Slow Cooker Jambalaya – â˜…★★★✩


Since the sun sets earlier and the wind blows colder it’s time for hearty stews and soups. I had never tackled a Jambalaya before so I found this beginner friendly recipe that ended up being amazing. I would do only one thing different next time and thats huge because I usually tweak a recipe a lot the second time I make it. I’ll add my suggestion during the directions section of the recipe. Perry loved this one especially because it had so many left overs which meant gourmet lunches for work haha! This recipe found at http://www.prevention.com

“I rode my motorcycle to work today and froze half to death. When I walked into the apartment not only was it warm but it also smelled like Kelsey had been cooking for three days. The apartment smelled so good! It’s great because the jambalaya tasted as good if not better then it smelled. This one has it all shrimp, sausage, and heat! “

Calories: 317   Serves: 6-10


– 1 large onion, peeled and diced

– 3 cloves of garlic, peeled and minced 

– 2 stalks of celery, diced

– 2 carrots, diced

– 2 medium red sweet red peppers, rinsed and chopped

– 1 15oz can of crushed tomatoes 

– 1 cup of long grain brown rice

– 1 12oz pkg of andouille turkey/chicken sausage, sliced into 1/2 inch pieces (we used chicken)

– 1 tsp. hot sauce

– 2 tsp. dried thyme

– 1 tsp. salt

– 1/2 tsp ground black pepper

– 2 cups of water

– 3 tbsp fresh parsley, minced

– 1 lb uncooked shrimp, peeled and deveined. 


1.) (In this specific order) Place onion, garlic, celery, carrots, peppers, tomatoes, rice and sausage in the crockpot. (My suggestion is to cook the rice separate because it gets a little mushy cooked in the crockpot for so long. Stick to the recipe the first time you make it to see what you think.)

2.) Add hot sauce, thyme, salt, peper and water.

3.) Cover and cook on low for 8-9 hours

4.) One hour before it’s due to be done add parsley and shrimp. Stir until combined adding more water if needed.

5.) Enjoy!

*Original recipe found at http://www.prevention.com

**Photo is original taken by me


Baked Vegetable Wontons – â˜…★★★★


After making the wanton tacos we had a won of wonton wrappers left over. Since my son loves breads and pastas I figured I might be able to trick him into eating vegetables if I stuffed some wantons with veggies. All I can say is that it was a huge success! Not to mention the hubby loved them too! He wanted to give these six stars because he thought it deserved one more then the tacos but I had to lay down the law and keep it consistent with 5 🙂 ALSO this recipe is from weight watchers and one serving of 4 wantons are only worth 3 points (including sauce) It’s just a win all around!

“This wanton dinner is better then the tacos because they are a little less messy to eat and they taste lighter. The sauce makes it exceed expectations because it’s simple enough to not overpower the vegetables but flavorful enough to make it perfect. I did not expect these to be better then the tacos but Kelsey has done it again!”



– Cooking Spray

– 2 tsp. olive oil

– 1 1/2 cups of cole slaw mix (shredded green cabbage and carrots)

– 2 cloves of garlic, minced

– 2 medium uncooked scallions, minced and divided

– 2 tsp low sodium soy sauce 

– 24 wanton wrappers (This is half of the package if you get the 12 oz pkg.)

– 1/4 cup low sodium soy sauce

– 1 tsp. sesame oil.


1.) Preheat your oven to 350 F. Coat a large baking sheet with cooking spray

2.) Heat olive oil over medium-high heat. Add slaw mix, garlic, and one of the scallions. SautĂ©  for approximately 2 minutes until the cabbage begins to wilt. (It’s important to not burn the garlic so I would add that last. There is nothing worse then burnt garlic)

3.) Remove from heat and add 2 tsp of soy sauce

4.) Place wrappers on a flat surface and add about 1tsp of vegetable mixture in the middle. (My husband asked me to make extra and fill them more next time so you can experiment here.)

5.) Moisten the edges of each wrapper with moist fingertips. Fold to make a triangle shape and press the edges together to seal them.

6.) Place folded wantons on your baking sheet and spritz a little cooking oil over the top of the wantons. Don’t over do this because you don’t want to make it oily. The purpose of spraying them is to get then crisp and golden brown. We don’t want to end up oven frying them haha!

7.) Bake 10-13 minutes until golden brown.

8.) In a bowl mix 1/4 cup of soy sauce, scallion, and sesame oil. Serve sauce with wantons and enjoy! 



Chicken Wonton Tacos – â˜…★★★★


I was in the mood for something different when I found this recipe. I’ve had it for a few months now and finally had the guts to give it a go. I don’t know what took me so long to try it but I really wish I would have made these sooner. This recipe is a “makeover” from an item on the Applebee’s appetizer menu. They are meant to be a starter but I figured since 4 of them are a serving it would suffice for dinner. It was the perfect amount of food and at 191 calories per serving I could not resist. There is a lot of flavor in these little guys so don’t overdo it with the BBQ sauce on the chicken. Also at least double the recipe because it only makes 8 wontons. You’ll want leftovers. Perry gave this 5 stars and these were his comments:

“At first I was not sure how I felt about a wonton wrapper taking the form of a taco shell. I’ve had all different kinds of tacos before and this just seemed too out there to me. Kelsey convinced me to give one a try and without hesitation I have it 5 stars. 4 of these was enough to satisfy me with a side salad so if you are on a diet these tacos should be your good friend. I liked that Kelsey did not use ground chicken like we usually do for our tacos because it made them seem more hearty. I am looking forward to having these for dinner again soon”

Makes 2.5 servings    Calories: 191 per serving


  • 8 small square wonton wrappers
  • 4oz cooked skinless lean chicken breasts, trimmed and diced
  • 2 tbsp BBQ sauce (to keep this low cal stick to a sauce with around 45 cals/2tbsp serving.
  • 3/4 cup of dry coleslaw mix
  • 2 tbsp low fat sesame ginger salad dressing.
  • 2tbsp chopped cilantro


1.) Preheat your oven to 400

2.) Spray the inside walls of a deep baking pan with nonstick spray. Drape the wonton wrappers over the pans walls in a diagonal manner making triangle shaped shells. Bake 3-4 minutes until just crispy enough to keep shape. Remove pan and let cool

3.) Cook up your diced chicken

4.) Combine chicken with BBQ sauce. Mix well and set aside

5.) In a microwave safe bowl combine coleslaw, salad dressing and cilantro. Mix and microwave for 45 seconds. Set aside.

6.) Spray a baking sheet with nonstick spray. Carefully remove wonton shells from the pan and fill each one with a spoonful of chicken and coleslaw mix. Lay the filled wontons on their sides on the baking sheet.

7.) LIGHTLY spray the upward facing sides of the shells with cooking spray and bake for about 5 minutes until warm and crunchy.

8.) Enjoy!


*Original recipe belongs to http://www.hungry-girl.com/newsletters/raw/1552

**Photo is an original taken by me

Bok Choy Soup – â˜…★★✩✩


Last week we tried to stick to low cal dinners to compensate for the butter and calorie heavy feast we had on Thanksgiving. This soup was tasty for a bok choy recipe but not very filling. At 102 calories a bowl it sounded perfect. Next time I may cook up some rice to have on the side because an hour later I was hungry again. We omitted the shrimp because our market only had pre-cooked shrimp at the time. I’m sure this would be much better with shrimp added. Perry rated this soup 3 stars. His comments were:

“I enjoy eating healthy foods because I physically feel much better. No heartburn or feeling like a stuffed potato. This soup, while tasty, lacked substance. Granted Kelsey did not add the suggested shrimp I would maybe add more vegetables. I know that takes away from the traditional Bok Choy soup but if this is your main course you are going to want more substance otherwise you’ll be raiding your cabinets for junkfood shortly after dinner.” 

Serves: 6   Calories: 102


  • 2 teaspoons dark sesame oil
  • Cooking spray
  • 3 tablespoons chopped peeled fresh ginger
  • 3 cups fat-free, less-sodium chicken broth
  • 3 cups water
  • 1 tablespoon low-sodium soy sauce
  • 3 cups coarsely chopped baby bok choy
  • 2 tablespoons sliced green onions
  • 2 tablespoons chopped fresh cilantro
  • 1 pound peeled and deveined shrimp
  • 1/4 cup fresh lime juice (2-3 limes)
  • (I added spinach that needed to be used before it went bad.)


1.) Spray large saucepan and heat sesame oil over medium. Sauté ginger for about 5 minutes.

2.) Add chicken broth, water, and soy sauce. Bring to a boil.

3.) Stir in bok choy, green onions, cilantro and shrimp. Cover and reduce heat to a simmer.

4.) Simmer for about 3 minutes or until shrimp are cooked. Add lime juice right before serving.

5.) Enjoy!

*Original Recipe can be found at http://www.myrecipes.com

**Photo is an original taken by me.