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Posts Tagged ‘soup’

It was tough to get out of bed this morning. It was cold out and the snow was falling. Needless to say, I did not make it to the gym this morning or at all today. I came home from school after stopping at the Post Office to send a few fun packages, including Super Charge Me cookies for the winning bidder of Healthy Ashley’s bake sale. Then I stopped at the paint store to pick up the paint we picked out for the baby’s nursery. It is a light sagey green – I hope I like it. When I told Brady how I was worried I might not like it and maybe we should wait to buy it, he reminded me that I would be asking him to repaint it if I didn’t like it – whether it was now or next month, so he thought we should get the process started. 🙂 We will see!
I got home and decided to make soup/stew. Brady wanted something with hot Italian sausage in it, and I wanted something warm and cozy. There have been so many fun soup recipes in the magazines lately, especially in Fitness and Clean Eating! I decided to try a modification of the Clean Eating Quinoa Minestone soup. Here is what I did for my meal:

  • 1 potato diced
  • 1 c. lentils – cooked until almost done
  • 1/2 bunch of celery choppped, including the leaves (they have great flavor)
  • handful of carrots, chopped
  • 1 leek, chopped (I used all of the white part and a little into the green)
  • 1 onion, diced
  • 1c. frozen spinach, chopped
  • 1/3c. uncooked quinoa
  • 2 boullion cubes
  • 1 cube of frozen fresh garlic from Trader Joe’s
  • 1 cube of frozen fresh basil from Trader Joe’s
  • 1/2 can of white kidney beans
  • 1/2 can of diced tomatoes with juice
  • salt and pepper

Chop all of the veggies up and cook together! Add seasonings and spices while it is cooking. Stop cooking when the veggies are as tender as you like them! Sorry for the poor instructions tonight, just throw everything in the pot and it will taste good. 🙂

Enjoy with toast and hot chocolate!

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I added a few more potatoes to Brady’s along with his hot Italian sausage.

Leftover for lunch tomorrow!

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I am glad today is over! It was a long day at school knowing Brady was off work and at home! At least while he was home, he was working. He cleaned and repainted one of our bedrooms that we have been wanting to redo. It was a nice surprise to come home to!

We had a simple dinner tonight. I had baked tofu with acorn squash and salad and Brady had the same minus the tofu and plus grilled chicken! We were both happy and satisfied! Since the recipes for these dishes are not too exciting, I will leave you with my veggie soup recipe from yesterday. It made a great leftover lunch today too!

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Before being served:

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Lentil Veggie Stoup

  • 1 bunch of celery, chopped including leaves for flavor
  • 12ish baby carrots, chopped
  • 1 yellow squash, chopped
  • 1 zucchini, chopped
  • 1 c. lentils
  • 2 tbsp. dried onions
  • 2 boulion cubs
  • 1 bay leaf
  • onion salt
  • garlic powder plus 1 garlic clove chopped
  • 1 can diced tomatoes and juice
  1. Cut celery, carrots, squash, and zucchini up into stew/soup sized pieces
  2. Put in about 2 cups of water with boulion cubes, bay leaf and lentils
  3. Let simmer until tender – lentils should be almost done but not all the way so they can keep cooking
  4. Add onion, garlic, onion salt, garlic salt and pepper.
  5. Reduce heat to low and add tomatoes.
  6. Let simmer together and Enjoy!
  7. You could always add different or more veggies!

I was inspired to make this recipe after reading the new Fitness magazine!

And a huge thank you to POM for being so wonderful! They recently sent me two bottles of their new kiwi and nectarine juice to try! They were both delicious and would be fun to use in a recipe or making a sauce to go over ice cream or a warm cobbler this winter! Thanks POM!!

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Soupy Sunday

The weekend flew by, as usual. There was Ohio State cheering and celebrating, running 10 miles, shopping, movie watching, relaxing, cleaning, churching and baby showering. It was beautiful fall weather here – even though it was a little on the chilly side.

For tonight’s dinner I decided soup was in order. I wanted veggies with some form of meatless protein but I knew Brady wouldn’t be too excited about that so I decided to make two soups. This way we could eat the leftovers for lunch too! I am all about killing two birds with one stone, especially in the kitchen!

His: Low-fat Potato Soup (plus not low-fat cheese on top!)

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Hers: Fat free Lentil Veggie Stoup (with Parm on top!)

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Recipes to come tomorrow! Hope your weekend was wonderful!

🙂

Winner of the Treasure Chest…

#9 Email me your name and address!

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After school and a meeting and some outdoor exercise time in the sun (cold sun, but sun) I was ready for a hot and easy dinner. I sampled some black bean soup at Trader Joe’s this weekend and since I liked it, I bought the simple ingredients. I love how they give samples because I usually end up loving what they offer and buying it!

Here were the ingredients for the soup. This is it.

  1. Low Fat Black Bean Soup
  2. Corn and Chili Relish – tomatoless salsa
  3. Black Beans – Cuban Style

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These simple things turned into this:

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Yum!

We paired it with these delicious paninis:

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Mine included:

  • two pieces of 100% whole wheat Nature Pride bread
  • laughing cow light cheese
  • spinach
  • hot pepper relish
  • Brady’s guac

I am going to head to bed early and then hopefully wake up to go to spinning at 6am! We will see if that happens. 🙂

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Blast from the Past

When I was younger, we used to always have broccoli soup in the winter.  It was a favorite of ours, but we have not had it in forever.  So when my parents decided to come down for the night, I thought it would be fun to have broccoli soup with our pizza!  It was -10 degrees out, so hot soup was a good choice!

Broccoli Soup

  • 2 can Healthy Request cream of chicken soup
  • 1 c. skim milk
  • 1 bag of frozen chopped broccoli (I blended about 2c. of the broccoli in the mini food processor.)
  • 1/3 c. fresh parm. cheese
  • salt and pepper

Mix all things together in a large sauce pot and bring to a rolling boil.  Serve with a sprinkle of fresh parm!

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It is so nice to know that our neighbors are such caring and kind people.  When a neighboring family recently lost a loved one, everyone got together and came up with meals for the family for a while.  Last night was our night to make dinner.  People had signed up for every different type of food except Mexican, so I took it!  Then I realized why you don’t sign up to bring Mexican to someones house, it is not easy.  My plan was to make tacos and so they could make their own tacos, but then I could not figure out how to bring over all of the parts without just bringing bags of groceries (dropping a bag of groceries at someones house is not helpful).  So then I thought about quesadillas but they need to be warm and they aren’t very filling.

After consulting with my mom and Brady, (and searching the internet) I came up with this recipe.  I didn’t know if it would be good, but it would serve the purposes:

  1. Be able to be frozen if they didn’t need dinner or weren’t hungry
  2. Be filling
  3. Be comforting and warm
  4. Be able to be reheated if there were leftovers
  5. Be able to be served in a foil pan so they did not have to worry about returning my dishes
  6. Be healthy – if someone was bringing me dinner, I would want it to be healthy!

One Dish Mexican Meal

  • 2 cans of 98%ff cream of chicken soup
  • 1 can of 98% ff cream of mushroom soup
  • 1 can of diced tomatoes
  • 1 tsp. garlic powder
  • 1 tsp. cumin
  • 2 tsp. chili powder
  • 1/2 c. chunky salsa
  • 1 -2 c. cooked chicken
  • tortilla chips
  • 1 c. cooked brown rice
  • cheese for topping (if you prefer)
  1. Mix soups, seasonings, salsa and tomatoes together in a bowl.
  2. In the pan you are going to bake it in, place a layer of tortilla chips on the bottom of the pan.  Break them up so the cover the pan.
  3. Place the cooked chicken on top of the chips in the baking pan.
  4. Place the cooked rice on top of the chicken.
  5. Add the soup mixture to the top of the rice.
  6. Add cheese, if you prefer.
  7. Bake at 350 for an hour or until it is heated throughout and bubbly.

This can be made the night before it is eaten and left in the fridge.

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One side of this had cheese and the other side doesn’t.  This was ours!

Like I said, we didn’t know how this was going to be, but we actually loved it!  Brady was really surprised by how much he enjoyed it!  I will definitely be making this again. Next time, I think I will add beans to the soup mixture!

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In an effort to stay healthy throughout the holidays, I made a huge pot of vegetable soup. It’s similar to cabbage soup from the diet except I add lots more things. I made a big pot tonight to take for lunches for this week. Its super filling and warm, also low calorie and FULL of fiber.

* 4 cups of natural chicken broth (Progresso)

* 2 leeks ( white part only)

* 1 can mixed vegetables

* 1 bunch of celery cut into pieces

* 1 can great northern beans

* 1 can diced tomatoes with juice

* 1/2 head of cabbage sliced

* 1/4 bag of frozen artichokes (leftover from Trader Joes)

* 1 c. frozen spinach

* 1 handful of kale (you can omit)

* 1 packet of onion soup mix (Lipton)

Then I just put into tupperware and eat it throughout the week. I usually add parm. before I eat it!IMG_2192.JPGIMG_2195.JPG

For dinner, we wanted different things! I was in the mood for a light dinner of soup, tofu and kale. Brady on the other hand wanted meat! Here are the plates:


His:

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Hers: Tofu is baked with sesame seeds.
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