Spicy Chicken Soup

Spicy Chicken Soup

Prep Time: 15 Minutes Cook Time: 30 Minutes Ready In: 45 Minutes Servings: 8

"A shredded chicken soup flavored with garlic, onion powder, salsa, tomatoes, tomato soup, chili powder, corn, beans and sour cream."

INGREDIENTS:

2 quarts water 8 skinless, boneless chicken breast halves 1/2 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon garlic powder 2 tablespoons dried parsley 1 tablespoon onion powder 5 cubes chicken bouillon 3 tablespoons olive oil 1 onion, chopped 3 cloves garlic, chopped

1 (16 ounce) jar chunky salsa 2 (14.5 ounce) cans peeled and diced tomatoes 1 (14.5 ounce) can whole peeled tomatoes 1 (10.75 ounce) can condensed tomato soup 3 tablespoons chili powder 1 (15 ounce) can whole kernel corn, drained 2 (16 ounce) cans chili beans, undrained 1 (8 ounce) container Low Fat sour cream Crushed Tortilla chips to garnish

DIRECTIONS:

1.

In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.

2.

In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes. Garnish with Cheese, sourcream and crushed Tortilla chips....You may have to enjoy these extra calories! Amount Per Serving Calories: 473 I found this recipe today and think I will try it for dinner this weekend! Hope you enjoy! Adapted from Allrecipes.com

Easy Pumpkin Cookies

Spice Cake Mix
1 small Can of pumpkin
Half bag of chocolate chips

Mix dry cake mix, pumpkin and chips together. Bake 350 degrees for 12-15 minutes.

These are one of my favorite fall treats! Enjoy!

Grilled Peaches with a touch of cinnamon

Ingredients:
Butter-flavor cooking spray
1/2 tsp ground cinnamon
4 large peach(es), peeled, halved and pitted

Instructions:
Off heat, lightly coat grill grate with cooking spray; preheat grill to medium-high heat.
Sprinkle cinnamon evenly over cut sides of peaches; lightly coat with cooking spray.

Place peaches on grill, cut side down. Grill until browned and slightly softened, about 5 minutes. (For best results, do not move the peaches during grilling; this will ensure the attractive grill marks and keep the peaches from sticking to the grill.)

Turn peaches over and grill on other side for about 3 minutes more; serve warm.

You may want to Serve with a little bit of ice cream!

Adapted from WW Website

Polynesian Roast Beef

Ingredients:
1 boneless beef top round roast (3-1/4 pounds)
2 tablespoons browning sauce, optional
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1 medium onion, sliced
1 can (8 ounces) unsweetened sliced pineapple
1/4 cup Domino® or C&H® Pure Cane Dark Brown Sugar
2 tablespoons cornstarch
1/4 teaspoon ground ginger
1/2 cup beef broth
1/4 cup soy sauce
1/2 teaspoon minced garlic
1 medium green pepper, sliced

Directions: Cut roast in half; brush with browning sauce if desired. Combine the flour, salt and pepper; rub over meat. Place onion in a 3-qt. slow cooker; top with roast.

Drain pineapple, reserving juice; refrigerate the pineapple. In a small bowl, combine the brown sugar, cornstarch and ginger; whisk in the broth, soy sauce, garlic and reserved pineapple juice until smooth. Pour over meat. Cover and cook on low for 7-8 hours.

Add pineapple and green pepper. Cook 1 hour longer or until meat and green pepper are tender. Yield: 10-11 servings.

I found this recipe a while ago in the simple and Delicious magazine and today I tried it...Justin loved it and so did I! It was a really good alternative to regular Pot Roast and I would definitely fix it again. I loved the Soy sauce and Pineapple flavors...very good! I fixed a baked potato and steamed carrots to go with it and we ate too much!

Posted By Julie

Sloppy Joes Mex style

1 Pound Lean Ground Beef
1 tsp Taco Seasoning
1/4 tsp Salt
1/4 tsp Pepper
1 1/2 Cups prepared black bean and corn salsa
1/4 Cup fat free or lowfat sour cream
1 Tbs Lime Juice
Whole Wheat tortillas
2 Tbs coarsly chopped fresh cilantro
1 Scallion, Chopped

Directions:
1-Heat skillet and combine hamburger, taco seasoning, salt, pepper. Cook until meat no longer pink. Stir in salsa and cook until heated through, about 3 minutes. Remove from heat and set aside.
2-Combine lime juice and sour cream in a small bowl.
3-Place 1 warm tortilla on a plate and spoon 3/4 cup of the meat mixture onto the tortilla. Top with about 1 1/2 tablespoons of sour cream mixture. Sprinkle with the cilantro and scallion.

Note: You could use ground skinless chicken breast instead of hamburger and cook it in a little olive oil with the taco seasoning, salt and pepper. Also, I used more taco seasoning than recipe calls for and I added some chopped spinach leaves on top with the cilantro to make them more taco like. I liked having something more than just meat in the tortilla. Hope you like them as much as we did!

Post by Julie

Frozen Yogurt Dessert

1 Ready Made reduced-fat graham cracker crust
1 1/2 C fresh or frozen strawberries, sliced (sweeten with Splenda--optional)
3 C Vanilla fat free frozen yogurt, slightly softened

Let frozen yogurt thaw slightly so the strawberries can be mixed in. Spread into reduced-fat graham cracker crust. Freeze until set then serve.

Note: Any flavor of non-fat frozen yogurt or fruit may be used. Enjoy! Serves 8. 4 pts each.

Post By Julie

I saw this on the Today Show....Salad & Spicy Salsa Dressing

Mexican chicken salad with spicy salsa dressing

"The 5-Factor Diet" by Harley Pasternak

Servings: 2

INGREDIENTS

• 6 ounces skinless, boneless chicken breast

• 1 cup nonfat Sour cream

• 1 cup salsa

• 1 small head iceberg lettuce, coarsely shopped

• 1 1/2 cups canned corn, drained

• 1 teaspoon fajita seasoning mix

• 1 pinch cumin

• Salt and cracked black pepper to taste

DIRECTIONS

1. Combine the fajita seasoning mix, cumin, salt and pepper. Coat the chicken breast with the seasoning mixture. Microwave the chicken for 6 minutes. Remove from the microwave and set aside to cool slightly.

2. In a blender, combine the sour cream and salsa. Pulse until smooth. If the dressing is too thick, add a little water.

To serve: Cut the chicken breast into 1⁄2-inch pieces and toss it with the lettuce, corn, and salsa dressing. Serve immediately.

I SAW THIS ON THE TODAY SHOW AND THOUGHT THAT THE DRESSING MADE OF SOUR CREAM AND SALSA WAS A GREAT OPTION FOR A HEALTHY SALAD DRESSING.  DRESSINGS ARE THE KILLER TO A HEALTHY SALAD! HOPE YOU ENJOY! ALSO, I THINK I WILL PASS ON THE MICROWAVING OF CHICKEN...SORRY BUT THAT SOUNDS A LITTLE BIT WEIRD. I WILL STICK TO BAKING OR GRILLING CHICKEN!  JULIE

Green Valley Spa Pancake Recipe

From Julie

This is a recipe I got while Justin and I were at Green Valley Spa. The Head Chef gave it to me so that I could make this low fat pancake at home. I hope you enjoy!

Pancakes
Mix
2 Cup Wheat Flour
2 tsp Baking Powder
1 tsp Baking Soda
1 T Cinnamon
Soy Milk (Amount depends on amount of dry mix used)

Directions: Mix these ingredients for the dry mix. You can make this ahead of time and use some or all of the dry mix at a time. To make a batter...just add enough Soy Milk for the amount of mix you use.

Waffles
1 tsp Vanilla
1 Egg
1 T Yogurt
Soy milk to make it a batter for waffles.

Directions: Make the Dry Pancake mix above, add vanilla, egg, yogurt and soy milk

To top these you can use fresh fruit or whatever you want. I use low fat vanilla yogurt, bananas and granola...I love that!