Tuesday I cooked about 2 lbs. of chicken breast in my crock pot, along with a jar of mild salsa and a packet of taco seasoning. I've eaten some over rice, some in corn tortillas, will be freezing some tonight.
Driving home from work, I was thinking I want something quick for dinner, but I don't necessarily want to eat those again. So I made some tortilla soup, and it was GOOD!!!
I poured 2 cans of low fat low sodium chicken broth into a pan, added some frozen green beans, peas, and carrots (I should have added corn to it, oh well, next time). I seasoned it with cumin, chili powder, and a little cayenne. The beans that I used need to cook for 8 minutes, so while that was cooking, I preheated the oven, cut up 4 small corn tortillas into strips, sprayed them with cooking spray, tossing them to make sure they were fully covered, and then salted and peppered them. I put them in the oven for 4 minutes, tossed them again, and put them back in for another 3 minutes.
When the veggies had cooked for 8 minutes, I added probably about 3/4 cup of the shredded taco chicken, and returned it to the stove long enough to heat up the chicken.
After putting half of it in my bowl, I put half of the tortilla chips in it. Then I enjoyed every bite!!!! MMMMMMMMMMMMM!!!!
Showing posts with label soup. Show all posts
Showing posts with label soup. Show all posts
Thursday, August 2, 2012
Tuesday, April 17, 2012
Baked Potato Soup
I was a little nervous about trying this recipe - I have an aversion (although unfounded) about cauliflower replacing other vegetables - but it was very good. Next time I'll salt the cauliflower as it steams, or I'll boil the potatoes in salted water instead of baking, because it was just a little lacking in saltiness, but otherwise very good!
Another one courtesy of www.skinnytaste.com.
Baked Potato Soup
Servings: 5 • Size: 1 cup • Old Points: 4 pts • Points+: 5 pts
Calories: 207.6 • Fat: 7.8 g • Carb: 22.5 g • Fiber: 2.4 g • Protein: 11.9 g
2 russet potatoes, washed and dried
1 small head of cauliflower, stem removed cut into florets
1 1/2 cups fat free chicken broth
1 1/2 cups 1% reduced-fat milk
salt and freshly cracked black pepper
1/2 cup light sour cream
10 tbsp reduced-fat shredded sharp cheddar cheese
6 tbsp chopped chives, divided
3 slices bacon, cooked and crumbled (you can use turkey bacon if you prefer)
Pierce potatoes with a fork; microwave on high for 5 minutes turn over and microwave another 3 - 5 minutes, until tender. Or if you prefer to use your oven, bake at 400° for 1 hour or until tender. Cool. Peel potatoes.
Meanwhile, steam cauliflower with water in a large covered pot until tender. Drain and return to pot. On medium heat, add chicken broth, milk, potatoes and bring to a boil. Use an immersion blender to puree until smooth. Add sour cream, half the chives, salt and pepper and cook on low another 5-10 minutes, stirring occasionally. Remove from heat. Ladle 1 cup soup into each bowl. Top each serving with 2 tbsp cheese, remaining chives, and bacon.
Another one courtesy of www.skinnytaste.com.
Baked Potato Soup
Servings: 5 • Size: 1 cup • Old Points: 4 pts • Points+: 5 pts
Calories: 207.6 • Fat: 7.8 g • Carb: 22.5 g • Fiber: 2.4 g • Protein: 11.9 g
2 russet potatoes, washed and dried
1 small head of cauliflower, stem removed cut into florets
1 1/2 cups fat free chicken broth
1 1/2 cups 1% reduced-fat milk
salt and freshly cracked black pepper
1/2 cup light sour cream
10 tbsp reduced-fat shredded sharp cheddar cheese
6 tbsp chopped chives, divided
3 slices bacon, cooked and crumbled (you can use turkey bacon if you prefer)
Pierce potatoes with a fork; microwave on high for 5 minutes turn over and microwave another 3 - 5 minutes, until tender. Or if you prefer to use your oven, bake at 400° for 1 hour or until tender. Cool. Peel potatoes.
Meanwhile, steam cauliflower with water in a large covered pot until tender. Drain and return to pot. On medium heat, add chicken broth, milk, potatoes and bring to a boil. Use an immersion blender to puree until smooth. Add sour cream, half the chives, salt and pepper and cook on low another 5-10 minutes, stirring occasionally. Remove from heat. Ladle 1 cup soup into each bowl. Top each serving with 2 tbsp cheese, remaining chives, and bacon.
Wednesday, March 28, 2012
Stuffed Pepper Soup
YUM!
I'd never even heard of such a thing until about a year and a half ago, and I've been dying to try it since. But it's finally now that I've had my chance. Now that I'm on my journey to great health by my 50th birthday, I've gone in search of some recipes that taste great and are healthy, recipes that I won't get bored with. This is definitely one of those recipes!!! It's fantastic!!!
The recipe is from www.skinnytaste.com. Gina's got some wonderful healthy recipes on her site, and better yet, she's listed all of the nutritional information, and she's done all the hard work calculating the Weight Watchers Points! I'm very familiar with the original Points program, and because of the ethnic diversity of her site, I know I'll be visiting her often!!!
Here's the recipe for Stuffed Pepper Soup! I didn't realize till I got ready to make it that I didn't have any brown rice, so I used white.
Stuffed Pepper Soup
Skinnytaste.com
Servings: 6 • Size: 1 1/3 cups soup, 1/2 cup rice • Old Points: 5 pts • Points+: 7 pts
Calories: 261.2 • Fat: 4.8 g • Carb: 37.5 g • Fiber: 4.7 g • Protein: 17.6 g • Sugar: 6 g
Sodium: 606.3 g (without salt)
Ingredients:
3 cups cooked brown rice
1 lb 95% lean ground beef
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 cup finely diced onion
3 cloves garlic, chopped
2 cans (14.5 oz each) cans petite diced tomatoes
1 3/4 cups tomato sauce
2 cups reduced sodium, fat-free chicken broth
1/2 tsp dried marjoram
salt and fresh pepper to taste
Directions:
In a large pot or dutch oven, brown ground meat on high heat and season with salt. Drain fat if any, reduce heat to medium-low, then add peppers, onions and garlic. Cook about 5 minutes on low heat.
Add tomatoes, tomato sauce, chicken broth, marjoram and season with salt and pepper to taste. Cover and simmer on low heat for 30 minutes. Serve about 1 1/3 cups of soup in each bowl and top with 1/2 cup cooked brown rice.
I'd never even heard of such a thing until about a year and a half ago, and I've been dying to try it since. But it's finally now that I've had my chance. Now that I'm on my journey to great health by my 50th birthday, I've gone in search of some recipes that taste great and are healthy, recipes that I won't get bored with. This is definitely one of those recipes!!! It's fantastic!!!
The recipe is from www.skinnytaste.com. Gina's got some wonderful healthy recipes on her site, and better yet, she's listed all of the nutritional information, and she's done all the hard work calculating the Weight Watchers Points! I'm very familiar with the original Points program, and because of the ethnic diversity of her site, I know I'll be visiting her often!!!
Here's the recipe for Stuffed Pepper Soup! I didn't realize till I got ready to make it that I didn't have any brown rice, so I used white.
Stuffed Pepper Soup
Skinnytaste.com
Servings: 6 • Size: 1 1/3 cups soup, 1/2 cup rice • Old Points: 5 pts • Points+: 7 pts
Calories: 261.2 • Fat: 4.8 g • Carb: 37.5 g • Fiber: 4.7 g • Protein: 17.6 g • Sugar: 6 g
Sodium: 606.3 g (without salt)
Ingredients:
3 cups cooked brown rice
1 lb 95% lean ground beef
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 cup finely diced onion
3 cloves garlic, chopped
2 cans (14.5 oz each) cans petite diced tomatoes
1 3/4 cups tomato sauce
2 cups reduced sodium, fat-free chicken broth
1/2 tsp dried marjoram
salt and fresh pepper to taste
Directions:
In a large pot or dutch oven, brown ground meat on high heat and season with salt. Drain fat if any, reduce heat to medium-low, then add peppers, onions and garlic. Cook about 5 minutes on low heat.
Add tomatoes, tomato sauce, chicken broth, marjoram and season with salt and pepper to taste. Cover and simmer on low heat for 30 minutes. Serve about 1 1/3 cups of soup in each bowl and top with 1/2 cup cooked brown rice.
Monday, March 2, 2009
Green Split Pea Soup
1/2 lb. dry green split peas
4 cups water
1 ham hock or meaty ham bone
1 bay leaf
1/3 cup chopped onion
1/3 cup chopped celery
1/3 cup chopped carrots
1/2 t. salt
1 clove garlic, minced
1 packet GOYA seasoning without Annatto (Sazon Goya sin Achiote)
Combine all ingredients in crock pot. Cook on low for 8 to 10 hours.
Serve with DUMPLINGS (seperate recipe)
Original recipe was from the back of the bag, but was for the stove top. The Goya seasoning was an addition much later, after I purchased a bag of the Goya peas, and it was included in their recipe. Very tasty addition.
4 cups water
1 ham hock or meaty ham bone
1 bay leaf
1/3 cup chopped onion
1/3 cup chopped celery
1/3 cup chopped carrots
1/2 t. salt
1 clove garlic, minced
1 packet GOYA seasoning without Annatto (Sazon Goya sin Achiote)
Combine all ingredients in crock pot. Cook on low for 8 to 10 hours.
Serve with DUMPLINGS (seperate recipe)
Original recipe was from the back of the bag, but was for the stove top. The Goya seasoning was an addition much later, after I purchased a bag of the Goya peas, and it was included in their recipe. Very tasty addition.
Garden Vegetable Soup
Weight Watchers recipe
2/3 cup sliced carrot
1/2 cup diced onion
2 garlic cloves, minced
3 cups fat-free broth (beef, chicken, or vegetable)
1 1/2 cup diced green cabbage
1/2 cup green beans
1 tablespoon tomato paste
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/2 cup diced zucchini
In large saucepan sprayed with nonstick cooking spray, sauté the carrot, onion, and garlic over low heat until softened, about 5 minutes.
Add broth, cabbage, beans, tomato paste, basil, oregano, and salt; bring to a boil. Lower heat and simmer, covered, about 15 minutes or until beans are tender.
Stir in zucchini and heat 3 to 4 minutes. Serve hot.
Per serving: 42 calories, 0 g fat, 2 g fiber, 0 WW points
2/3 cup sliced carrot
1/2 cup diced onion
2 garlic cloves, minced
3 cups fat-free broth (beef, chicken, or vegetable)
1 1/2 cup diced green cabbage
1/2 cup green beans
1 tablespoon tomato paste
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/2 cup diced zucchini
In large saucepan sprayed with nonstick cooking spray, sauté the carrot, onion, and garlic over low heat until softened, about 5 minutes.
Add broth, cabbage, beans, tomato paste, basil, oregano, and salt; bring to a boil. Lower heat and simmer, covered, about 15 minutes or until beans are tender.
Stir in zucchini and heat 3 to 4 minutes. Serve hot.
Per serving: 42 calories, 0 g fat, 2 g fiber, 0 WW points
Asparagus Lemon Soup
originally from www.dole.com with a couple of additions
1 lb Dole fresh asparagus, trimmed and chopped
1 cup chopped Dole celery
3 cups chicken broth
1/2 t grated lemon peel
2 T fresh lemon juice
1/16 t white pepper
1/2 cup whipping cream or low fat milk
1/4 to 1/2 cup chopped onion (my own addition)
1/2 to 1 t minced garlic (my own addition)
Combine asparagus, celery, onion, garlic, and chicken broth in large saucepan. Heat to boiling. Reduce heat to low; cook 10 minutes or till vegetables are very tender. Cool.
Pour asparagus mixture into blender or food processor container. Cover; blend until smooth. Stir in lemon peel, lemon juice, pepper and whipping cream or milk. Pour soup into saucepan. Heat until warm (do not boil).
TIP: Soup can be served cold. Cover; refrigerate about 3 hours or until chilled.
1 lb Dole fresh asparagus, trimmed and chopped
1 cup chopped Dole celery
3 cups chicken broth
1/2 t grated lemon peel
2 T fresh lemon juice
1/16 t white pepper
1/2 cup whipping cream or low fat milk
1/4 to 1/2 cup chopped onion (my own addition)
1/2 to 1 t minced garlic (my own addition)
Combine asparagus, celery, onion, garlic, and chicken broth in large saucepan. Heat to boiling. Reduce heat to low; cook 10 minutes or till vegetables are very tender. Cool.
Pour asparagus mixture into blender or food processor container. Cover; blend until smooth. Stir in lemon peel, lemon juice, pepper and whipping cream or milk. Pour soup into saucepan. Heat until warm (do not boil).
TIP: Soup can be served cold. Cover; refrigerate about 3 hours or until chilled.
Thursday, February 26, 2009
Indian Lentil Stew
my own creation
4 T onion, chopped
4 cloves garlic, chopped
1 T olive oil
1 cup brown rice
1 cup lentils
6 cups water
1 t. cumin
1 t. curry powder
2 T chicken soup base or bouillon
2 cans (14 to 15 oz. each) diced tomatoes
salt, to taste
pepper, to taste
cayenne pepper, to taste
Heat oil in big pot and saute onion and garlic till soft. Add water and bring to a boil. Add rice, lentils, cumin, curry powder, and chicken soup base. Cover and simmer for 50 to 60 minutes or until soft. Add tomatoes. Cover and cook till heated through. Add salt, pepper, and cayenne and mix well.
4 T onion, chopped
4 cloves garlic, chopped
1 T olive oil
1 cup brown rice
1 cup lentils
6 cups water
1 t. cumin
1 t. curry powder
2 T chicken soup base or bouillon
2 cans (14 to 15 oz. each) diced tomatoes
salt, to taste
pepper, to taste
cayenne pepper, to taste
Heat oil in big pot and saute onion and garlic till soft. Add water and bring to a boil. Add rice, lentils, cumin, curry powder, and chicken soup base. Cover and simmer for 50 to 60 minutes or until soft. Add tomatoes. Cover and cook till heated through. Add salt, pepper, and cayenne and mix well.
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