Tortilla Soup

Ingredients
• 2 whole Boneless, Skinless Chicken Breasts
• 1 Tablespoon Olive Oil
• 1-½ teaspoon Cumin
• 1 teaspoon Chili Powder
• ½ teaspoons Garlic Powder
• ½ teaspoons Salt
• 1 Tablespoon Olive Oil
• 1 cup Diced Onion
• ¼ cups Diced Green Bell Pepper
• ¼ cups Red Bell Pepper
• 3 cloves Garlic, Minced
• 1 can Rotel Tomatoes And Green Chilies
• 32 ounces, fluid Low Sodium Chicken Stock
• 3 Tablespoons Tomato Paste
• 4 cups Hot Water
• 2 cans Black Beans, Drained
• 3 Tablespoons Cornmeal Or Masa
• 5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches
• Garnishes:
• Sour Cream
• Diced Avocado
• Diced Red Onion
• Salsa Or Pico De Gallo
• Grated Monterey Jack Cheese
• Cilantro

Preparation Instructions

Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt.

Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.

Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.

Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic.

Stir and begin cooking, then add the rest of the spice mix.

Stir to combine, then add shredded chicken and stir.

Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.

Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes.

Check seasonings, adding more if needed—add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.

Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)

Skinny Girl Turkey Chili Taco Soup

Turkey Chili Taco Soup

Gina's Weight Watcher Recipes
Servings: 9 / Size: 1-1/4 cups / Old Points: 3 pts / Points+: 5 pts
Calories: 198.8 • Fat: 1.4 g • Carb: 29.7 g • Fiber: 7.0 g • Protein: 19.5 g

• 1.3 lbs 99% lean ground turkey
• 1 medium onion, chopped
• 1 bell pepper, chopped
• 10 oz can rotel tomatoes with green chilies
• 15 oz canned or frozen corn, drained
• 15 oz kidney beans, drained
• 8 oz tomato sauce
• 16 oz fat free refried beans
• 1 packet taco seasoning (you can use 40& less sodium)
• 2 1/2 cups fat free low sodium chicken broth

In a large pot, brown turkey on medium heat, breaking up with a wooden spoon as it cooks. When cooked through, add onions and pepper and cook 2-3 minutes. Add tomatoes, corn, beans, tomato sauce, refried beans, taco seasoning and chicken broth. Bring to a boil and simmer about 10-15 minutes.



Serve with a few baked tortilla chips and your favorite toppings such as low fat sour cream, jalapeños, reduced fat cheese, chopped scallions, onions, or chopped fresh cilantro. Freeze leftovers in individual portions for future meals.

I served mine with a scoop of low fat sour cream and WW mexican cheese. I also made mini-corn muffins. This was so good. I had it last night and then today for lunch. It was just as good the next day!

------------------------------------
Servings: 9 / Size: 1-1/4 cups / Old Points: 3 pts / Points+: 5 pts
Calories: 198.8 • Fat: 1.4 g • Carb: 29.7 g • Fiber: 7.0 g • Protein: 19.5 g

Spaghetti Lovers Soup

Spaghetti Lovers Soup

1lb lean ground beef
½ cup chopped onion+
½ cup chopped sweet pepper
½ cup chopped celery (1 stalk)
½ cup chopped carrot (1 medium)
2 garlic cloves (minced
2 ½ cups water
2 14.5 oz. cans diced tomatoes
1 13-15 oz. jar spaghetti sauce
1 tablespoon sugar
1 teaspoon salt
½ teaspoon dried Italian seasoning, crushed
¼ teaspoon ground black pepper
Dash crushed red pepper
2 oz. dried spaghetti (broken into 2 inch pieces)

1) In a large sauce pan or Dutch oven cook meat, onion, sweet pepper, celery, carrot, and garlic over medium heat until meat is done and vegetables are tender, stirring to break up meat as it cooks, drain off fat

2) Add water, undrained tomatoes, spaghetti sauce, sugar, salt Italian seasoning, black pepper, and crushed red pepper to meat mixture. Bring to boiling.

Add broken spaghetti.

Return to boiling. Reduce heat. Boil gently uncovered 12-15 minutes till spaghetti is tender


Per serving: 264 calories, 11 g fat, 48 mg cholesterol, 882 mg sodium, 25 g carbs, 4g fiber, 17 g, protein.

Tomato-Tortellini Soup

Tomato-Tortellini Soup

2-3 chicken breasts cut up into small bite size peices

2 14 oz. cans reduced sodium chicken or vegetable broth

1 9oz package refrigerated tortellini

½ an 8 oz. tub cream cheese spread (chive and onion)

1 10.75 oz. can condensed tomato soup

Snipped fresh chives

Steps:

Cook chicken in frying pan with a little oil until no longer pink.

1) In a medium sauce pan, bring broth to boil. Add chicken & tortellini.

Reduce heat. Simmer uncovered for 5 minutes.

2) In a small bowl whisk 1/3 cup of hot broth into the cream cheese spread until smooth.

Return mixture to saucepan along with tomato soup.

Heath through, sprinkle each serving with chives

Per Serving: 400 calories, 14g fat, 57 mg cholesterol, 1264 mg sodium, 44g carbs, 1g fiber, 14 g protein.

Version 1 - Homemade Chicken Noodle Soup

So Chicken Noodle Soup is BIG in our homestead. I love chicken noodle soup.

This is Version #1 - My Stove Top Version.

I don't normally use this version because I like to use my crockpot (which is version #2). So when I'm doing this version, I'm normally procrastinating or short on time.

Ingredients:
3 Cans chicken stock
3 Cans water
4 Chicken breasts
1 Chicken Bullion cube
Carrots
Celery
red onion
a bunch of spices

So chicken noodle soup is really hard to screw up honestly. I've done it a bunch of times, with a bunch of variations.

In this version I ad the chicken stock and water, then chop up the veggies and toss them in on low.


I leave them on low until my chicken is defrosted. (remember the procrastination part... this is where that comes in).

When the chicken is defrosted I just toss the breasts into the broth with the veggies and turn it on Medium-High.


I didn't list the spices, because honestly I don't keep track.
I'm a non-measuring kind of cook.

My staples are Onion powder, garlic powder, black pepper, seasoning salt, Italian seasoning, basil, oregano.... but there are some others I know I'm forgetting. I like spices. In my eyes bland food = bland people. Everyone can use a little more spice in their life

I leave it on medium high until the chicken is cooked through.

Then I turn it down to medium low. I pull out the chicken and use a fork & knife to just shred it.


Mean while I boil some noodles on the side.

I HATE HATE HATE soggy noodles. So I would prefer to cook my noodles on the side then add them to my soup. My husband doesn't mind soggy noodles, but I despise them.
It doesn't really matter what noodles you use. we had medium shells in the pantry, so thats what i used. We normally use whole wheat egg noodles, but I was out.

I like to serve my chicken noodle soup with a bread as a side. I switch it up though. This time I had grands jr. rolls on hand, So that's what I used.


Then once the noodles are all done.
its time to serve it up.

I put the noodles in the bowl first, then ladle the chicken, veggies, and broth on top.
Enjoy!!

P.S. - my husband thought it was VERY weird that i was taking pictures of him ladling out soup. but its all for the good of the blog. :)

P.P.S - I also plan on making this with the left over turkey from thanksgiving. One of B's favorite leftover dishes is Turkey Noodle Soup.

Tomato - Tortellini Soup

Sorry No pictures... I'll try and get some the next time I make it. Blame it on me being UBER sick

This soup is super simple & super yummy

Ingredients:
2 - 14oz reduced sodium chicken or vegetable broth
1 - 9oz package of refrigerated tortellini
1/2 of an 8oz tub of cream cheese spread with chive and onion (I use the whole tub)
1 - 10.75 or 11 oz can condensed tomato soup or tomato bisque
fresh chives

Directions:
1) In a medium saucepan, bring broth to boiling. Add Tortellini, reduce heat. Simmer uncovered for about 5 min

2) in a small bowl whisk 1/3 cup of broth with cream cheese until smooth.

3) return mixture to saucepan along with tomato soup. Heat through.

4) sprinkle each bowl with chives.

mmmmmmmmmmmmmmmmmm.

I made crescent rolls to go with it. So yummy.

B's Favorite Fall Soup

In a pinch last winter we were pretty tight on money and looking for things to make that we had around the house and that would not cost an arm and a leg to make.

My lovely friend has a cooking blog and we found this recipe there, and B's been in LOVE with it ever since. I made my own tweaks to it (like I always do) but man oh man is it good.

Quick Corn & Potato Chowder

2 cups water
2 cups milk
2 medium yellow, white, red potatoes (Skin on, chopped) (B is a potato guy, So I use 5 potatoes)
1 can corn - drained [we don't like corn, so we didn't use it]
1 chicken Bullion cube
sea salt, black pepper, basil, onion powder, celery salt, paprika
Corn starch & water
[we also add real bacon pieces to ours during the cooking process]

in a Medium sauce pan: add water, bullion cube & potatoes - Cover and cook until potatoes are tender (about 15 min.) [because I use more potatoes, I add another 1/2 cup water]

Turn the heat down to medium low and add the corn and milk. do NOT drain the potatoes, beause the starchy water will add flavor and thickness.

Mix and then add the seasonings [and bacon] to taste.

[I like to season this one a little more than she does. It looks like a lot, but towards the end it really cooks in]

Allow the chowder to simmer for 5-10 minutes.
while it simmers add the corn starch
* I mix the corn starch with some of the broth and some water in a separate bowl then add to the chowder. I found that if i just add the cornstarch straight to the chowder I end up with these doughy balls in the chowder.... no one wants that. *

Remove from heat and ladle into bowls.

Cheddar Biscuits

Biquick Mix
3/4 cup shredded cheddar cheese
milk

Follow the directions on the box
I *believe* its:
1 1/2 cups mix
1/2 cup of milk
add the cheddar cheese.

I use the drop biscuit method of instructions

Plop 'em down on a greased baking sheet (cheese = need to grease! or you can use the non stick tin foil)

bake for 7-10 min

MMMMMMMMMMMMMMMMMMM.....
Enjoy!