Cheesy Potato Soup

Makes 8 servings
Great cheese soup, full of veggies, that even my kids love.

Ingredients

1	Qt water
2	chicken bouillon cubes
1	c diced Celery
1/2	c diced onion
1	c diced carrot
2 1/2	c diced potatoes
8	oz broccoli
8	oz cauliflower
2	cans cream of chicken soup
1	lb processed American cheese (Velveeta)

Directions

1. Boil water
   
   
2. Add bouillon, celery, onion, carrots, potatoes, frozen broccoli and cauliflower.
   
   
3. Reduce heat and simmer covered until veggies are tender (20 mins).
   
   
4. Stir in soup and cheese, cook until heated and cheese is melted.
   
   
5. Freezes well in a Ziplock!
   
   

Categories

Soup

Nutrition Facts

Serving Size 273.4g Some items from this recipe could not be found or sized. This estimate is incomplete.

Amount Per Serving

Calories 318 Calories from Fat 171

% Daily Value*

Total Fat 19.0g 29%

Saturated Fat 9.8g 49%

Trans Fat 0.0g

Cholesterol 52mg 17%

Sodium 1412mg 59%

Total Carbohydrates 23.3g 8%

Dietary Fiber 3.3g 13%

Sugars 7.7g

Protein 14.8g

Vitamin A 62% • Vitamin C 83% Calcium 37% • Iron 10%

* Based on a 2000 calorie diet Nutritional details are an estimate and should only be used as a guide for approximation.

Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown (?)

Daily Values (?)

Read more: http://caloriecount.about.com/cheesy-potato-soup-recipe-r319656#ixzz0dlqDHAHc

Mushroom Soup

I made this recipe last week and it was SO yummy!! (Who knew healthy food could be so delicious? I sure didn't! ...Nor did I know what a 'wok' was, but I do now! ;) I opted not to blend the veggies at the end but I'm sure it'd be good either way. Let's keep sharing! I love this idea Tiff!

Ingredients

2 tablespoons vegetable oil
4 cups fresh sliced mushrooms
1 onion, chopped
1 stalk celery, chopped
Carrots, chopped
5 cups chicken broth
1/4 cup uncooked rice
3 tablespoons low sodium soy sauce
salt and pepper (optional)

Directions

1.) Heat oil in a wok over medium heat, and saute mushrooms, onion, celery and carrots in the oil for 10 minutes.
2.) Add chicken or vegetable stock, rice and soy sauce. Bring to a boil, and simmer for at least an hour.
3.) Take mushrooms, onion, celery and carrots out of the soup. Using a blender or food processor, blend until smooth. Stir back into wok. Season with salt and pepper, if desired, and serve hot.

Nutritional Information
Amount per Serving: Calories 89 Total Fat 4.9g Cholesterol 0mg

Southwestern Chicken

Today's challenge to try a new healthy recipe led me to this. I love Mexican food, and am all about beans & rice, so it is right up my alley! The recipe was given to me by a friend, and I would highly recommend it to anyone. You get all the bold flavors of your favorite meal from a Mexican restaurant, but this meal is loaded with lean protein, fiber, and vegetables. And to make it even better, it is very easy (and economical) to make. The recipe could easily feed 8 people.

Southwestern Chicken

• 3 boneless chicken breasts (diced) (could probably use tofu, if you wanted)
• 2 cans Mild Rotel
• 1-2 Tbls. Chili Powder (start with 1, work your way up)
• 2 cans Black Beans (drained & rinsed)
• 2 cans Corn (drained)
• 1/3 cup chopped cilantro
• Brown Rice
• Limes

Brown chicken. Combine chicken, Rotel, and chili powder in pan. Cook over medium heat about 5 minutes, or until chicken is done and sauce is slightly thickened. Add remaining ingredients, and simmer 5-7 minutes.

Serve over brown rice. Squeeze lime over the top before serving. Delicious!

Dinner Tonight

We had a very yummy dinner tonight, so I thought I would share....

Biggest Loser Pecan Crusted Chicken

Ingredients:

2 large egg whites

4 tablespoons minced toasted* pecans

2 teaspoons chopped parsley

1/2 teaspoon salt

4 boneless, skinless chicken breasts, trimmed of visible fat.

Directions:

Preheat oven to 350 degrees. Lightly mist baking sheet with olive oil spray.

In small shallow bowl, beat the egg white with a fork. In a small bowl, combine pecans, parsley, and salt. Dip chicken breast into the egg white to coat. Place the smooth side of the breast on the nut mixture. Press to adhere. Place the breast, nut side up, on the prepared cookie sheet. Repeat with each chicken breast. Do not let the breasts touch.

Bake for 20 minutes or until no longer pink. Let stand 5 minutes.

Makes 4 servings: Per serving - 183 calories, 28 g protein, 1 g fiber.

*To toast pecans, sread in a single layer on baking sheet. Bake on top rack in preheated 350 degree oven for 2-4 minutes. Watch closely and remove when lightly browned.

Baked Sweet Potato Fries

2 medium sweet potatoes cut into fries (I leave the skin on)

1 tablespoon olive oil

Salt to taste

Cut potatoes and put in large tupperware. Add olive oil and shake to coat. Spread in single layer on cookie sheet. Bake for about 30-40 minutes at 425-450 degrees. Flip once during cooking. The time depends on the size of your fries. Continue cooking until brown and crispy on both sides!

Makes 4 servings: Per serving 120 calories, 3 grams of fiber.

See, healthy food can taste good - YUM!!