Chicken & Vegtable Soup

I've never made the Weight Watchers 0 point veggie soup. I've just never been a fan of the veggie soups. But I made this one out of my favorite cook book, and really liked it. And it's only 4 points for a 1 1/2 cup. Seriously, that is a LOT of soup! It was really tasty, so here you go:

(This is the picture from the book)

1 (32 Ounce) carton fat-free, less sodium chicken broth
2 1/2 cups diced cooked chicken breast
1 (8 ounce) container refrigerated pre-chopped celery, onion, and bell pepper mix
1 cup frozen sliced carrot
1 (14 ounce) package frozen baby potato and vegetable blend (such as bird's eye)
1 teaspoon bottled minced roasted garlic
1/2 teaspoon dried Italian seasoning
1/2 teaspoon curry powder
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 1/2 cups coarsely chopped fresh baby spinach
1 (12 ounce) can evaporated fat free milk
Freshly ground black pepper (optional)

1. Bring first 4 ingredients to a boil in a covered large Dutch oven.
2. While broth mixture comes to a boil, place potato-vegetable blend in a microwave-safe bowl. Cover with heavy-duty plastic wrap; vent. Microwave at high 5 minutes. While frozen vegetables cook, add garlic and next 4 ingredients to broth mixture; cover and continue to cook.
3. Using kitchen shears, snip cooked potato-vegetable blend into bite-sized pieces. Stir potato-vegetable blend, spinach, and milk into broth mixture. Cover and cook over high heat 5 minutes or until carrot is tender. Sprinkle with additional black pepper before serving, if desired. Yield: 6 servings (1 1/2 cups).

Calories 208
Fat 2g
Fiber 2.4g

(This was my soup)

Changes I made: I couldn't find some of the frozen blends it mentions. So I just bought one that had potatoes, onions, carrots, and celery. I also bought fresh broccoli, and canned little corns. We left out the spinach as Mike does not like cooked spinach. When I went to make it and opened my frozen bag, I discovered one potato (Yes only ONE!) in the whole bag, and onions were not chopped onions, but whole little onions. The last time I cooked with those it was REALLY gross! So I took all those out, and threw out the one potato! I still used the carrots and celery, but used a fresh potato instead. I just chopped it up really small and steamed it in the microwave. I also chopped up half a yellow onion and used fresh pressed garlic. It was really yummy and I think I like it better with the fresh veggies, then I would have if they had all been frozen.

Enjoy!

Baked Mac & Cheese

12 oz uncooked macaroni elbow type
1/2 cup fat-free sour cream
12 oz fat-free evaporated milk
8 oz low-fat cheddar or Colby cheese, shredded
1 Tbsp Dijon mustard
1/4 tsp salt
1/4 tsp black pepper
1/8 tsp ground nutmeg
2 Tbsp plain bread crumbs
2 Tbsp parmesan cheese grated

Preheat oven to 350.

Cook pasta according to package directions without added fat or salt; drain and transfer to a large bowl. While pasta is still hot, stir in sour cream, set aside.

Heat milk in small sauce pan over medium heat until tiny bubbles appear just around the edges (known as scalding). Reduce heat to low, add cheese and simmer until cheese melts, stirring constantly with a wire whisk, about 2 minutes; remove from heat and stir in mustard, salt, pepper, and nutmeg.

Add cheese mixture to pasta; mix well. Transfer to a 3 quart casserole dish.

Combine breadcrumbs and parmesan cheese, sprinkle over pasta.

Bake until top is golden, about 30 minutes. Yields 1 cup per serving, 5 points per serving (8 servings for the whole dish)

Changes I made:
I used whole wheat penne, it was tasty and way more fiber, and it didn't change the points.
I didn't have nutmeg, so I used some garlic powder instead.
If you can find the Kraft fat-free mozzarella and cheddar that is 1 point per oz, you can use 8 oz of each, making it cheesier and not raising your point level at all.

With changes: 5 points per serving (still 1 cup)

Loving that fiber!

This is one of my new favorite recipes. I just found the cereal in the cereal section with all the funny organic (I don't know why organic is funny - it just is) weird stuff. I just picked one, and I really like it! The serving size is a 1/3 cup of the cereal; I use about 1/8. That is only one point and it feels me up plenty! I put 1 table spoon of reduced fat peanut butter, 1 sliced small banana, and 1 tsp of the Pampered Chef Sweet Cinnamon sprinkle. Mix it all up and YUM! Ok, something VERY IMPORTANT to note when cooking this stuff in the microwave. WATCH IT the entire time! The first time I made it, I boiled it over four times. Okay, maybe I'm not the brightest crayon in the crayon box, but still, it boils over fast!!! So save yourself some time, and just watch it. I only do it about two minutes, even though it says 3-4. I figure it to be about 4 points, not bad at all. And it keeps with you for a good 3-4 hours. Enjoy!

Fresh Food Fast

Today I wanted to share one of my favorite cookbooks with you, Fresh Food Fast - Cooking Light. My mom found it at Costco one day and brought it home. At the time, we were living with them and I did a lot of the cooking. I took over the book and fell in love!

She actually gave it to me when we left - thanks mom!! One of my problems I run into with weight loss, I get bored! Mike teases me, he could eat the same thing every day, and be just fine. Not me. I like variety. And I find that when I am living on a living plan or "diet" I get bored eating the same things. So I'm always on the look out for something new and tasty. I thought for something fun I would share two of my favorite recipes with you.

Corn & Bacon Chowder

Prep: 2 Minutes, Cook: 14 Minutes

Ingredients:
2 Bacon Slices (I use Oscar Myer Center Cut bacon. It's more expensive, but you can have two slices for 1 point - no joke!! And it tastes exactly like normal bacon. So I actually put 4 slices in my soup)
1/2 cup refrigerated pre-chopped celery, onion, and bell pepper mix (or do it with fresh of these items - that's what I do)
2 (16-Ounce) packages frozen baby gold and white corn, thawed and divided
2 cups 1% (I use fat free) milk, divided
1/2 tsp salt
1/4 tsp ground black pepper
3/4 cup (3 ounces) reduced-fat shredded extra-sharp cheddar cheese, such as Cracker Barrel (I use 1 ½ cup, you just have to have more cheese!!!)
Instructions:
1. Cook bacon in a Dutch oven over medium heat until crisp (or cheat like me and cook it on a stone, such as one from Pampered Chef, with some parchment paper. 350 degrees for about 20-30 minutes. Although it takes about the same amount of time, I don't have to stand at the stove to do it!! I don't even flip them, just put it in and check it about every 10 minutes). Remove bacon from pan; crumble and set aside. Add celery mixture and 1 package corn to drippings in pan; sauté 5 minutes or until vegetables are tender. (If you do extra bacon, you may want to remove some of the drippings, as that will add more calories. Or if you do your bacon on the stone in the oven, I just take a couple table spoons from it and put it in my Sauté pan)
2. Place remaining 1 package corn and 1 cup milk in a blender, and process until smooth. Add pureed mixture to vegetables in pan; stir in remaining 1 cup milk, salt, black pepper, and cheese. Cook over medium heat (do not boil), stirring constantly, until cheese melts. Ladle chowder into bowls. Top each serving with reserved crumbled bacon. Sprinkle with extra black
Yield: 6 Servings (Serving size: 1 cup) Calories 215, Fat 6g, Fiber 3.8g, Points 4. (If you make it with skim milk, use the center cut bacon and use 4 slices, and increase the cheese to 1 1/2 cups, its 5 points - that's how I make it)

serve with Tomato, Avocado, and Onion Salad
Prep: 7 Minutes

Ingredients:
3 small tomatoes, sliced
1/2 Vidalia or other sweet onion, vertically thinly sliced
1/2 cup coarsely chopped ripe peeled avocado (about 1/2 avocado)
1 1/2 Tbs thinly sliced fresh basil
2 Tablespoon light Northern Italian salad dressing with basil and Romano (I used Kraft's Italian Pesto dressing - it was delish!)
Optional - I also added about 10-20 sliced olives, and 1/4 cup of Feta Cheese

Instructions:
1. Combine first 4 ingredients in a large bowl, tossing gently. Drizzle dressing evenly over salad; toss gently to coat.
Yield: 6 servings (serving size; about 3/4 cup) Calories 46, Fat 3g, Fiber 1.5g, Points 1 (made with olives, feta, and my dressing - points 2)

YOU MUST TRY THIS NEXT ONE!!! If you are looking for the perfect meal to serve and impress, this is it!! It is SOOO tasty, healthy, easy to make, and seems like a gourmet meal!! Try it!!! When you do make it (or the soup) come back and comment about what you thought!

Asiago-Crusted Pork Chops
Prep 5 minutes, Cook 9 minutes

Ingredients:
4 (4 ounce) boneless center-cut loin pork chops (I have also used it with Chicken and Salmon, both were delicious!!! I use the frozen chicken, and only defrost it so that the outside of the chicken is soft but the inside is still frozen. It makes for the tenderest chicken you could have!!!)
1 egg white, lightly beaten
1/2 cup panko (Japanese breadcrumbs - can be found by the oriental food, or by the regular breadcrumbs too. It says 1/2, but I usually always need just a little more maybe another 1/8 cup)
1/4 cup (1 ounce) grated Asiago cheese (Boar's head is my favorite from Harmon's. I usually use just a little extra of this too. I think that's mostly due to the fact I'm using the frozen chicken breasts, and they are usually huge! So I will make two or three of them, and then we have lunch the next day.)
1/4 tsp salt
1/4 tsp black pepper
1 tablespoon extra-virgin olive oil
4 lemon wedges
2 tsp chopped fresh thyme

Instructions:
1. Place meat between 2 sheets of plastic wrap; pound to an even thickness (about 1/4 inch) using a meat mallet or a small heavy skillet . (We usually use a pan because I don't have a meat mallet. Mike bent one, so be careful! haha Great for getting any frustrations from the day out)
2. Place egg white in a shallow dish. Combine panko, cheese, salt, and pepper in a shallow dish. Dip meat in egg white; dredge in panko mixture, pressing gently with fingers to coat. (In my training for Pampered Chef, I learned that you have a wet hand and a dry hand. That way you don't end up with coated hands!! :) So with your wet hand, you pick the meat up and put it in the egg. With the same hand you then put it in the Panko mixture. With your dry hand you coat it to desired coat-age (is that a word?) and with your dry hand put it on a plate or right into your skillet. You're now professional - go to and cook that meat!)
3. Heat oil in a large nonstick skillet over medium heat. Add pork; cook 3-4 minutes on each side or until lightly browned. Squeeze 1 lemon wedge over each piece of meat; sprinkle evenly with thyme. (I don't squeeze the lemon; I slice it instead of a wedge, and twist it on top decoratively for the person who will be eating it to squeeze it if they want it)

Yield: 4 servings (serving size: 1 piece of 4 ounce meat) Calories (this is for pork chops, it will vary with other kinds of meat) 253, Fat 12g, Fiber 0.6g, points 6

serve with Broccoli with Sour Cream Sauce
Prep: 2 minutes, Cook: 6 minutes

Ingredients:
1 (12 ounce) package refrigerated broccoli florets (I use fresh)
1/3 cup reduced-fat sour cream
2 tablespoons fat free milk
1 tsp Dijon Mustard
1/4 tsp salt

Instructions:
1. Microwave broccoli (I'm telling you, you've got to try the Micro-Cooker for fresh steamed veggies) according to package directions.
2. While broccoli cooks, combine sour cream and remaining ingredients in a small saucepan. Cook over medium heat until thoroughly heated, stirring frequently (do not boil).
3. Arrange broccoli on a serving plate; drizzle with sauce.
Yield: 4 servings (serving size: about 1 cup broccoli and about 1 1/2 Tbs sauce) Calories 60, Fat 3g, Fiber 2.5g, points 1 point.

Happy eats!!

Tasty Turkey!

It's been a while, so sorry. I had a tasty and delicious dinner tonight, so I thought I would share. A couple of weeks ago I was in the store looking for a new delectable dinner option. As I browsed through the meat section (at Harmon's), I noticed some marinated turkey breasts by Jenni-o and thought, why not? So I bought them. Mike threw them on the grill and OH MY GOODNESS!!! They were SOO juicy and tender and mouthwatering..... you get the point. Anyway, they have become a favorite! They come in different flavors as well.

Normally I like the Garlic and Lemon, with lemon rice and sautéed zucchini, but Mike loves pepper, so we gave this one a try. I'm NOT a black pepper fan, but it was actually really good.

Our favorite way and really the only way we cook them is on the grill!

Tonight I also made some asparagus in my Large Micro Cooker from Pampered Chef. I'm not trying to sell you on this because I'm with the company, I'm just telling you about a tool I love. I have a huge steamer that Mike bought me for our first Christmas, which I love. But sometimes it can be a pain to get out when I have a small job, or something I want cooked quickly. Well the Micro Cooker has definitely increased the amount of steamed veggies we eat. You just cut up your veggies and put them in, rinse them in water and dump out all the water. Put the lid on and micro wave them until they are cooked to your liking. My asparagus cooked for two minutes and was perfect not under cooked, and not soggy. I threw a tea spoon of butter (ALWAYs butter, NEVER Margarine, I'll tell you about that sometime) on it, some salt, and you have... perfection!!!

It was a delightful meal, only 5 points!

Try the turkey, I know you're going to love it!!

Sweet sweet sleep!

So a while back on my main blog I mentioned that I have a hard time sleeping. Well we are involved with a company called Youngevity. This company started out specializing in Supplements, but has really broadened their horizons. Now we have everything from Supplements, to Weight Loss products, to Mineral Makeup, to Jewelry, to Alcohol FREE Hand Sanitizer (this is one of my favorites!), etc. Anyway... we are getting new products all the time and they are only the best of what is out there. Well I was looking through their website, as I really hadn't seen a lot of them and came across an interesting one. It's called Slender Sleep. As I read about it, I thought, hmmm I wonder if this could help me with my dreaming problem. Well I bought it and having been using it for a month and it has made all the difference in the world!! On the nights I take it, I don't hardly dream, WOO HOOO!!!! It also has some effects on weight loss, but that is not why I'm taking it. Down the road I may consider some natural supplementation beyond minerals & vitamins, but for now I want to focus on my own behaviors first.

Anyway, this is what the company says about the product:

What is Slender Sleep™ ?

Slender Sleep™ is a proprietary formulation of specific nutritional elements that have a long history of helping people to sleep better and longer.

Calcium—Promotes good sleep AND is a key factor in muscle metabolism for burning fat. Robert Heaney, M.D., one of the foremost calcium and vitamin D researchers states: ―Only 1000 mg of additional calcium daily can result in an annual 17.6 pound difference in your body weight.‖ Calcium may also play a role in increasing levels of High Density Lipoprotein (HDL—the good kind of cholesterol) thereby promoting weight and inch loss.

Magnesium—Promotes a sound nights sleep and diminishes painful leg muscle cramping at night.

Vitamin D-3—Promotes the absorption of calcium, assists in the reduction of back pain and supports the immune system.

L-Carnitine—Promotes normal regulation of fat burning in the body. Making sure you have sufficient amounts of L-Carnitine can keep the energy-producing components of the cell from deteriorating. When the cell‘s mitochondria continuously lacks L-Carnitine for any length of time, it weakens and starts the aging process. A feeling of fatigue and lack of energy could indicate low levels of L-Carnitine in the body.

So if your having trouble sleeping, I would love to help! Leave me a comment and I will contact you about getting some, best thing I ever bought! :)

Bread? It's too many points!

Bread can be a real delimma, because it is so tasty that we can't give it up, and yet it's high in points usually. Well I have found a couple of tasty solutions that I wanted to share with you. When I want bread for toast or sandwhichs, I usually turn to either sour dough bread (which is lower in fat and is good for you because of the extra acids) or this Prairie Grain Bread that we can get here in UT. This particular bread is only a point per slice. It is a nice heavy bread, so when you finish your sandwich (if you can eat the whole thing) you are nice and full. And that fullness is going to last! They do have several kinds, and not all of them are this low in points, so you have to watch that.

The other tasty find of the week are these multi-grain thin buns. I was walking past the bread, and they just kind of jumped out at me (and into my cart). They are only 1 point for a whole bun, really that is amazing! They are low in calories, high in fiber and that's what keeps the point count down. They tasted really good and I didn't even feel like I was missing out. We made turkey burgers with lean ground turkey, and it was so yummy!!!

The key to these kinds of finds at your store is one, take your time. I like to give myself plenty of time when I go grocrey shopping so I can enjoy the experience. I always make sure I've gone to the bathroom (don't ask) and that I've eaten. Then I make my menus and prepare a list. But while I'm there, I don't just rush to get everything on my list. I take time to look at things that maybe I'll want to try next week. I have my point slider out so I can check any item first. I'll share a couple other tasty finds later this week.