Chicken Tortilla Soup

One of my favorite things in the world is Mexican Food! So much so that I married a hispanic man to feed my need for Mexican Food because he's so handsome & sweet :) So when I came across a recipe for Chicken Tortilla Soup, I had to do a recipe makeover!!  I hope you enjoy this recipe as much as I have!

2 tbsp olive oil
1 medium onion

1/2c green beans

2 large carrots
2 stalks celery
1 medium jalapeno
4 cloves garlic

1 lb. chicken breast
6c low sodium chicken broth
1 (14.5 oz.) can diced tomatoes w/chiles
1 tsp oregano
½ tbsp cumin
1 medium lime
½ bunch cilantro, chopped

Dice the onion, green beans, carrots, celery, and jalapeno (scrape the seeds out of the jalapeno before dicing). Mince the garlic. Cook the onion, green beans, carrots, celery, jalapeno, and garlic in olive oil over medium heat for about 5 minutes or until tender.

Add the chicken breast, chicken broth, canned tomatoes with chiles, oregano, and cumin to the pot. Bring the whole pot up to a boil over high heat then reduce the heat to low, place a lid on top, and let simmer for one hour.

After simmering for an hour with a lid on, carefully remove the chicken breast from the pot and use two forks to shred the meat. Return the meat to the pot. Squeeze the juice of one lime into the soup. Get as much juice as possible from the lime by using a spoon to scrape the inside of the lime.
Rinse the cilantro and then roughly chop the leaves. Add to the pot, give it a quick stir, and serve.

Chicken Sausage Tacos

1 link Lean Low Sodium, Organic & Gluten Free Chicken Sausage
1c mixed field greens
2 tbsp goat cheese
1 tbsp Raspberry Merlot Dressing
3 gluten free corn tortillas

Slice the sausage and heat in a pan.  Remove sausage and heat your corn tortillas.  Plate your tortillas, add field greens to each, divide sausage among the 3 tortillas, add goat cheese and raspberry merlot dressing. Enjoy! :)

Vegetable & Brown Rice Soup

1 tblsp olive oil
1 medium onion, chopped
10 shitake mushrooms, sliced
2 green onions, chopped
5 carrots, chopped
10 small red potatoes, chopped
1 tblsp parsley
1 tblsp basil
1 tsp salt
1/2 tsp pepper
1 tblsp  + 2 tsp tomato bouillon
5 cups water
1 (12 oz) jar roasted red peppers
1c TVP (textured vegetable protein)
1c beef broth
2c brown rice, cooked

In a large pot on medium-high heat, add the olive oil, onions, mushrooms and green onions.  Saute until onions are tender.  Add chopped carrots, red potatoes, parsley, basil, salt and pepper.  Continue to saute for 4-5 minutes.  Add the tomato bouillon and water.  Bring to a boil, then reduce heat to a simmer.

In a medium mixing bowl, add the TVP.  In a glass measuring cup, bring the beef broth to a boil in the microwave.  Pour the boiling beef broth unto the TVP and stir just to combine.  Allow the TVP to sit for 5 minutes until all the beef broth has been absorbed.

Add the moist TVP and the cooked brown rice to the large pot and continue to simmer until the potatoes and carrots are tender.  Serve immediately :)

Turkey & Wild Rice Casserole

6c water
Salt to taste
3c uncooked wild rice blend
2 bay leaves
3 tblsp olive oil, divided
1/2c chopped onions
2 tblsp wheat flour (or gf flour)
1 1/2c chicken broth, hot
Ground nutmeg to taste
Pepper to taste
2/3 lb yellow squash, grated (with skin & seeds)
1/2 lb cooked turkey, shredded
1/2c dried cranberries
1/2c finely chopped walnuts
2 tblsp chopped mixed herbs (such as sage, thyme, rosemary or oregano)

Preheat oven to 400°F. Lightly oil a 9- x 13-inch casserole dish; set aside.

Bring 6 cups salted water to a boil in a medium pot. Add rice and bay leaves and stir briefly; bring to a boil. Reduce heat to medium low, cover and simmer, stirring occasionally, until liquid is absorbed and rice is cooked through, about 40 minutes. Remove and discard bay leaves; fluff rice with a fork.

Meanwhile, heat 2 tablespoons of the oil in a small saucepan over medium heat. Add onions and cook, stirring occasionally, until soft and translucent, 4 to 5 minutes. Stir in flour and cook, stirring constantly, for 2 minutes more. Whisk in broth and bring to a boil. Reduce heat to medium low and simmer, stirring occasionally, until thickened, about 20 minutes. Season with nutmeg, salt and pepper; set sauce aside.

Heat remaining olive oil in a large skillet over medium high heat. Add squash, salt and pepper and cook, stirring occasionally, until softened, 5 to 7 minutes; transfer to a large bowl. Add reserved cooked rice, sauce and squash and toss to combine. Add turkey, cranberries, walnuts, herbs, salt and pepper and toss again, just until combined. Transfer rice mixture to prepared dish and bake until hot throughout and just golden brown on top, 20 to 30 minutes.

Quick & Easy Veggie Chili

Make this simple yet tasty recipe and enjoy for dinner or for lunches throughout the week. Substitute black beans or pinto beans or use a combination of your favorite. Note that this recipe makes a small batch, so double it if you want leftovers.

1/2 medium yellow onion, chopped
1/2 large green bell pepper, chopped
3 cloves garlic, finely chopped
2c low-sodium vegetable broth, divided
2 tsp no-salt-added chili powder
2 (15 oz) cans no-salt added kidney beans, rinsed and drained
1 (15 oz) can no-salt-added diced tomatoes
1/4 tsp ground black pepper
1/4c chopped cilantro (optional)
Sliced fresh jalapeño peppers (optional)

Heat a large saucepot over medium-high heat until hot. Add onion, bell pepper and garlic and cook, stirring frequently, about 3 minutes or until beginning to brown and stick to the pan. Stir in 1/2 cup broth and cook 3 to 4 minutes longer or until vegetables are tender and most liquid has evaporated. Stir in chili powder and cook 1 minute, stirring constantly. Add remaining broth, beans and tomatoes and bring to a boil. Reduce heat to medium-low and simmer, partially covered, about 30 minutes or until vegetables and beans are tender and sauce is thickened. Stir in black pepper. Serve with cilantro and jalapeños, if using.

Chicken Shiitake & Bok Choy Soup

8c low-salt chicken broth
6 oz shiitake mushrooms sliced
2 tblsp fresh ginger, peeled, chopped
3 tblsp fish sauce
1 tblsp soy sauce
1 tblsp sesame oil
1/4 tsp chili oil
3c sliced bok choy
4 tsp rice vinegar
2 green onions, sliced

Bring broth, mushrooms and ginger to boil in large pot. Reduce heat and simmer 3 minutes. Add fish sauce, soy sauce, sesame oil and chili oil and simmer 2 minutes. Add bok choy and simmer until bok choy is tender, about 2 minutes. Stir in rice vinegar. Season soup to taste with salt and pepper.  Ladle soup into bowls. Sprinkle with green onions and serve.

Chicken & Poblano White Bean Chili

In a modern twist on a game-day classic, cauliflower turns into the surprisingly creamy base for this white bean and chicken chili with mild poblano peppers. Serve sprinkled with sliced green onions and shredded mild cheddar or monterey jack.

1 (16 ounces) bag dried Cannellini Beans, picked through
2 tablespoons olive oil
6 boneless, skinless chicken thighs
1 yellow onion, chopped
1 1/2 tablespoon ground cumin
1 tablespoon chili powder
1 1/2 quart low-sodium chicken broth
2 poblano peppers, stemmed, seeded and chopped
1 (16 ounces) bag Sweet White Corn
1 head cauliflower, trimmed and cut into small florets
1/2 cup fat free greek yogurt
2 teaspoons fine sea salt

Arrange beans in a large bowl, cover by 2 inches with water and set aside to let soak for 8 hours, or overnight; drain well. 

Preheat oven to 300°F. Heat oil in a large, ovenproof pot over medium-high heat. Add chicken and cook, turning occasionally, until golden, about 10 minutes; transfer to a plate and set aside. Add onions to pot and cook until golden brown, about 10 minutes. Stir in cumin and chili powder and cook 2 minutes more.

To the pot, add beans, chicken and its accumulated juices, broth, peppers, corn and cauliflower and bring to a boil. Cover pot snugly with foil and then a tight-fitting lid and cook in the oven, stirring halfway through, until beans and cauliflower are both fall-apart tender, 2 1/2 to 3 hours. Stir in sour cream and salt, ladle into bowls and serve.

Nutritional Info:
PER SERVING:430 calories (80 from fat), 9g total fat, 1.5g saturated fat, 60mg cholesterol, 810mg sodium, 55g carbohydrate (12g dietary fiber, 10g sugar), 31g protein

Mini Turkey Meatloaf & Maple Green Beans - Sheet Pan Dinner!

Ground turkey, shredded sweet potatoes and tangy barbeque sauce make short order of comforting, homemade meatloaf. Roasting the maple-spiked green beans on the same sheet tray makes prep and clean-up a cinch.

2 teaspoons 365 Everyday Value Extra-Virgin Olive Oil, plus more for oiling pan
1 pound ground turkey breast
1/2 cup finely chopped yellow onion
1 cup grated sweet potato
1/4 cup barbeque sauce, divided
1 3/4 teaspoon fine sea salt, divided
1/2 teaspoon ground black pepper, divided
1 pound green beans, trimmed
1 tablespoon 365 Everyday Value Organic Maple Syrup

Preheat oven to 400°F. Lightly oil a large sheet tray. In a bowl, mix turkey, onion, sweet potato, 3 tablespoons barbeque sauce, 1 teaspoon salt and 1/4 teaspoon pepper. Form into four loaves, brush with remaining 1 tablespoon barbecue sauce and bake on sheet tray for 20 minutes.

In a large bowl, toss green beans with maple syrup, oil and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Arrange on sheet tray next to meatloaves and roast until tender and meatloaves are cooked through (165°F), 20 to 25 minutes more.

Nutritional Info:
PER SERVING:290 calories (100 from fat), 11g total fat, 2.5g saturated fat, 80mg cholesterol,1120mg sodium, 24g carbohydrate (6g dietary fiber, 13g sugar), 25g protein

Herbed Pork Roast

Herbed Pork Roast

2 1/2 lbs boneless pork loin roast
salt & pepper to taste
2 tblsp herbes de provence
1 tsp onion powder
3 garlic cloves, minced
1 tlbsp lemon juice

Preheat oven to 450F degrees.

In a small bowl, add the herbes de provence, onion powder, minced garlic and lemon juice.  Season the roast with salt and pepper.  Then rub the loin with the spice mixture and place in a shallow roasting pan.  Place the roast in the oven and reduce heat to 325F degrees.  Roast 30 minutes per pound or until the internal temperature reaches 165F degrees.  Let the roast sit for 5-10 minutes before slicing. Serve immediately.

Szechuan Beef & Broccoli

Szechuan Beef & Broccoli

1 lb top round steak, sliced thin into strips
1 bag frozen broccoli
1/4c Szechuan or General Tsao's Stir Fry Sauce
1 clove garlic, minced
Olive Oil Mist
Pepper

Mist a large skillet with olive oil over high heat.  Add the broccoli and garlic, stir & cook until the broccoli is crisp-tender and the garlic is soft.  Transfer to a large bowl and cover to keep warm.

Return skillet to heat, mist again with olive oil.  Add the steak strips and cook, stirring occasionally until   steak is lightly browned.  Add the broccoli & garlic mixture and stir fly sauce, stirring to coat the steak and broccoli.  Add pepper to taste and serve.

*You could also use pork tenderloin, chicken, shrimp, tempeh, tofu or just mixed veggies.
**This recipe is only gluten free if your Stir Fry Sauce is Gluten Free.

Bruschetta Ham Frittata

Bruschetta Ham Frittata

3/4c onion, chopped
1/2c green or red bell pepper
1/4c sun-dried tomatoes, chopped
4oz lean ham steak, cut into small cubes
8 eggs, whisked
2oz goat cheese
2 tblsp fresh basil, chopped
salt & pepper to taste

Preheat your broiler.

In a medium bowl, whisk the eggs.

Lightly mist a skillet with olive oil spray over medium heat.  Saute the onion, bell pepper and ham until veggies are tender. Season with salt and pepper.  Pour the whisked eggs over the ham & veggie mixture.  Sprinkle the top with goat cheese and fresh basil.

Transfer the skillet into the oven and broil for 2-5 minutes until the frittata is set and the cheese has melted and browned slightly. Cut into slices and serve immediately. Can be stored in an airtight container for 3-4 days.

Veggie & Chicken Kabobs

Veggie & Chicken* Kabobs

2-3 wood or bamboo skewers, presoaked in water
1 chicken breast, cut into 1 ½-inch cubes
1 green or red bell pepper, sliced into chunks
1 yellow squash, sliced into ¼ to ½-inch-thick rounds
1 zucchini, sliced into ¼ to ½-inch-thick rounds
10 cherry tomatoes
2 tsp extra-virgin olive oil
Sea salt and pepper, to taste

Fill 2-3 skewers with alternating chicken and vegetables.  Drizzle skewers with olive oil and sprinkle with salt and pepper.  Place on hot grill, cook until juices run clear in chicken, and vegetables are tender – approximately 20 minutes

*Chicken can be substituted with other proteins, including steak, salmon, shrimp, and tofu. Please note, this may vary the cooking time.

Root Vegetable Soup

Root Vegetable Soup

4 medium carrots, chopped
1 small celery root, chopped
2 medium leeks, chopped
1/2 medium yellow rutabaga, chopped
1 small onion, chopped
6c vegetable stock
3 bay leaves
salt & pepper to taste

Preheat oven to 275F.  Mist a casserole dish with olive oil spray.  Place all ingredients into casserole dish and cover (may use aluminum foil). Place the casserole dish on the lower rack of the oven and cook undisturbed for 3 hours.

Let the soup cool awhile.  Remove the bay leaves.  In batches, puree the soup in a blender or food processor, pouring the pureed soup into a bowl.  Serve the soup hot with a spoonful of greek yogurt or with freshly chopped chives.

Skinny Joe's

Skinny Joe's

1lb extra lean ground chicken or turkey
2 tsp apple cider vinegar
2 tsp worcestershire sauce
1 1/2 tsp honey
1/2 tsp hot pepper sauce
2/3c chopped onion
1/4c chopped red bell pepper
1/4c chopped carrots
1/4c chopped zucchini
1/4c low-sodium tomato sauce
3/4c chili sauce
1/4 tsp chili powder

In a skillet over medium-high heat, misted with olive oil, add the chicken/turkey and cook stirring to break  into small chunks.

Meanwhile in a small bowl, combine the vinegar, worcestershire sauce, honey and hot pepper sauce, stir until well combined.

Drain off any liquid in your skillet and add the onion, bell pepper, carrots, zucchini, tomato sauce, chili sauce, chili powder and the vinegar mixture to the pan.  Stir and bring to boil.  Reduce heat and simmer for 20 minutes until mixture thickens.

Spoon Skinny Joe's onto whole grain buns.  Enjoy!

Kid Friendly Meatloaf

Kid Friendly Meatloaf

2/3c corn chex
1-1/2lbs ground 93/7 beef
1c cooked brown rice
2 eggs
3 tblsp ketchup (opt for a brand with no high fructose corn syrup & gluten free)
1 tsp parsley
1 tblsp onion, minced
1/2 tsp herbamare
1/4 tsp pepper



Sauce:
1/3c ketchup (opt for a brand with no high fructose corn syrup & gluten free)
1 tblsp agave

Preheat oven to 350F degrees.

Place the corn chex in a plastic bag and smash until cereal is crumbled.  In a large bowl, combine the crushed cereal, beef, rice, eggs, 3 tblsp ketchup, parsley, onion, salt and pepper. Mix well with hands until all ingredients are evenly incorporated.  Shape the meat mixture into 2 small loaves and black on a baking sheet misted with olive oil spray.

In a small bowl, combine the 1/3c ketchup & agave.  Spoon the mixture over both loaves.  Bake for 45 minutes or until caramelized and cooked through to the center.

Quinoa, Pea & Mint Salad

Quinoa, Pea & Mint Salad

2c chicken stock, reduced sodium
1c quinoa
1c frozen peas (unthawed)
2 tblsp extra-virgin olive oil
2 tblsp fresh mint, finely chopped
salt & pepper to taste

In a saucepan, bring the chicken stock & quinoa to a boil.  Reduce heat and simmer 10 minutes.  Add the peas.  Continue simmering for 15 minutes or until quinoa is puffed and has absorbed remaining liquid.  Remove from heat and let stand 5 minutes.

Stir in olive oil and salt & pepper to taste.  Stir in chopped mint before serving.  Serve warm.

Tomato Basil Soup

Tomato Basil Soup

1 tablespoon extra-virgin olive oil
1 onion, chopped
3 garlic cloves, minced
3/4 cup chopped fresh basil
2 (14.5-ounce) cans fire-roasted diced tomatoes, undrained
1/2 cup (4 ounces) 1/3-less-fat cream cheese
2 cups 1% low-fat milk
Salt and pepper, to taste

Sautee Onion and Garlic in a sauce pan with extra-virgin olive oil.  Add the fresh roasted tomatoes, cream cheese, low-fat milk and basil, simmer for 10-20 minutes. Serve warm.

Red Lentil Soup

Turkish Red Lentil Soup

1 medium onion, chopped
1 carrot, chopped
1 tomato, chopped
1 tbsp tomato paste
1 tbsp fresh mint, chopped
2 tsp dried mint
1 1/2 cups red lentils, cleaned and rinsed
4 cups unsalted chicken stock
4 cups water
1 tbsp olive oil
1 tbsp butter
2 tsp salt


Melt the olive oil and butter in a large pot over medium heat.Toss in the onions and carrots and cook until the onions are translucent, about five minutes. Add the tomato paste and stir to incorporate. Next, add the tomatoes, fresh and dried mint, lentils, chicken stock, water, and salt. Bring to a boil, then cover and reduce the heat to medium. Simmer for about 15-2o minutes until the lentils have broken apart. Blend for a few minutes with an immersion blender until smooth. Salt to taste. Serve with bread and a sliver of lemon to squeeze on top. Garnish it with crushed mint if you so desire.

Ruby Red Beets & Carrots with Dill

I have never been a fan of beets, mostly because I've never really tried them.  They were not a staple in my home growing up and it's just not the first thing I think of when I sit down to decide what to make for dinner.  We've been experimenting with new fruits and vegetables that we're not accustomed to eating.  So naturally, beets were at the top of my list.  I was really surprised when this dish was a big hit with my family! My 3 year old daughter, Aubrey, loved them and thought it was so cool that they turned her toung red!  This is a great recipe that I will continue to make and add to our monthly veggie menus!

Ruby Red Beets & Carrots with Dill

1 lb red baby beets
1/2lb baby carrots
2 tsp butter
1 tsp olive oil
1-1/2tsp fresh lemon juice
2 tsp fresh chopped dill

Cut the beet greens 1 inch from the top of the beet.  Rinse the beets under cool water to wash away dirt.  In a large pot, fitted with a steamer basket, bring 1" of water to a boil.  Add the unpeeled beets, cover and steam until tender, about 25-30 minutes.  Remove from the pot and place in a glass mixing bowl covered with plastic wrap.  When cool enough to touch, peel and cut into quarters.  Set aside in bowl and keep warm.

Check the pot, add water to 1" if necessary and return to boil.  Add the baby carrots, cover and team until tender, 5-10 minutes.  Remove from the pot.

Add your steamed carrots to the mixing bowl with the beets.  Add the butter, olive oil, lemon juice and chopped dill.  Tenderly toss the beets and carrots to gently combine and transfer from a serving dish.  Serve warm.

Braised Chicken & White Wine Sauce

Braised Chicken & White Wine Sauce

4 chicken breasts
salt & pepper
1 tsp rosemary
1 tsp herbs de provence
1 tblsp whole wheat flour
2 tblsp olive oil
1 medium onion, chopped - large pieces
4 cloves garlic, cut in half
8-10 shitake mushrooms, sliced (can omit)
1/2c white wine
3c chicken stock, low sodium
                                                                                       1 tblsp unbleached white flour

In a large bowl, combine the chicken breasts, salt, pepper, rosemary, herbs de provence and 2tsp of the whole wheat flour.  Mix thoroughly so each chicken breasts is seasoned.  In a large pot on medium-high heat, add olive oil.  When the olive oil is hot, lay chicken breasts into pan and sear on one side.  Sprinkle the remaining whole wheat flour unto tops of chicken breasts, flip and sear second side.

Once both sides of chicken have been seared, remove from pot.  Add onions, garlic and shitake mushrooms.  Sauté for 2-3 minutes.  Add chicken breasts back to pot, then the white wine, scraping the bottom of the pan to deglaze.  Add the chicken stock and turn heat to medium-low.  Cover and simmer for 25-30 minutes.

Remove chicken from pot and cover to keep warm.  Using a ladle, reserve some of the chicken stock from the pot into a small bowl.  Add to the reserved stock 1 tblsp of unbleached white flour and mix until all lumps dissolve.  Add reserved stock back to pot, rise your heat to medium and continually stir for 8-10 minutes until stock has thickened to a sauce.  Turn off heat and let cool for 3 minutes.

Slice chicken breasts, plate and serve with white wine sauce! Enjoy!!