Back to work Tueday....IT DRAGGED!!!!
I could of definately done with a few more days of hanging out and doing nothing ...AND YOU AND I KNOW, that this week is going to feel like we worked longer than four days....
Having soup when it's 90 degrees out....not one of my more brilliant ideas. Maybe I should have popped South Beach in this week??!! Already bought the groceries and made the soup, so I will stop my complaining now!!!!
The soup is good. I am having it for dinner only. Today being only the second day I haven't found the need to have it more. Tomorrow I might bring a cup to wok as a snack instead of yogurt or veggies.
Breakfast: 1 cup Cheerios, 1 banana and 2 tablespoons walnuts, 1/2 cup skim milk
Snack: 1/2 cup raw carrots
Lunch: Caprese Salad (One of my Favorites!!), 1/2 pita (no hummus)
Snack: Vanilla non fat yogurt
Dinner: 2 Cups Mexican Chicken Soup
I copied/pasted the Basic Veggie Soup and the varitations I might try this week. Not included was the Greek Fish Soup Variation (I DO NOT LIKE FISH SOUP).....This recipe and variations are right off the Good Housekeeping site......
Basic Soup Recipe
Prep: 20 minutes
Cook: 50 minutes
Makes: 28 cups
- 1 lb. carrots, sliced
- 3 med. onions (1 1/2 lbs.), chopped (4 c.)
- 4 lg. stalks celery, sliced
- 2 lg. cloves garlic, crushed with press
- 2 cans (28 oz. each) whole tomatoes in juice
- 1/2 sm. head green cabbage (1 lb.) thinly sliced (6 c.)
- 3/4 lb. green beans, trimmed and each cut into thirds
- 1 can (48 to 49 oz.) chicken broth
- 6 c. water
- Salt and pepper
- 3 med. zucchini (1 1/4 lbs.), sliced into half-moons
- 2 bags (6 oz. each) baby spinach leaves
1. Coat 12-quart stockpot (or 2 large saucepans) with nonstick cooking spray. Over medium-high heat, add carrots, onions, celery, and garlic; cook 8 minutes or until vegetables soften, stirring occasionally.
2. Add tomatoes with their liquid, breaking up tomatoes with side of spoon. Add cabbage, green beans, broth, water, 1 teaspoon salt, and 1/4 teaspoon ground black pepper; heat to boiling over high heat, stirring occasionally.
3. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Increase heat to high; stir in zucchini and spinach and heat to boiling. Reduce heat to low; cover and simmer 10 minutes or until all vegetables are tender.
Each cup: About 45 calories, 2 g protein, 9 g carbohydrate, 1 g total fat (0 g saturated), 4 g fiber, 0 mg cholesterol, 410 mg sodium
Minestrone Soup Variation
To 2 c. Basic Soup, add 1/2 c. rinsed and drained canned white kidney beans (cannellini); heat to boiling. Stir in 1/2 c. whole wheat fusilli or rotini, cooked as label directs; heat through. Stir in 2 Tbsp. freshly grated Parmesan or Romano cheese and 1 Tbsp. chopped fresh basil. Sprinkle with 1 Tbsp. additional Parmesan or Romano to serve.
Mexican Chicken Soup Variation
To 2 c. Basic Soup, stir in 3 oz. skinless, boneless chicken breast, cut into 1/2-inch chunks 1/3 c. fresh or frozen corn kernels, and 1/4 tsp. ground cumin; heat to boiling. Reduce heat; cover and simmer 3 minutes or until chicken is cooked through, stirring occasionally. Stir in 3 Tbsp. coarsely crumbled baked tortilla chips (1/2 oz.). Sprinkle with 1 Tbsp. chopped fresh cilantro. Serve with lime wedge.
Southwest Chili Variation
In nonstick saucepan, cook 4 oz. (1/2 c. packed) ground turkey breast, 1/2 tsp. chili powder, and 1/8 tsp. ground cumin 3 minutes or until turkey is browned and cooked through, stirring to break up turkey. Stir in 2 c. Basic Soup, 1/2 c. drained and rinsed canned black beans and 1/4 c. salsa; heat to boiling. Reduce heat; cover and simmer 5 minutes to blend flavors. Sprinkle with 2 Tbsp. shredded reduced-fat Cheddar to serve.
Goulash Variation
In nonstick saucepan, cook 4 oz. ground turkey breast, 1/2 tsp. paprika, a pinch caraway seeds, and a pinch salt 4 minutes or until turkey is browned and cooked through, stirring to break up turkey. Stir in 2 c. Basic Soup; heat to boiling. Reduce heat; cover and simmer 5 minutes to blend flavors. Stir in 1/2 c. egg noodles, cooked as label directs; heat through. Remove saucepan from heat; stir in 2 Tbsp. reduced-fat sour cream.
Red Beans and Rice Variation
In saucepan coated with cooking spray, cook 2 oz. turkey kielbasa, cut into 1/2-in. pieces, with 1 sliced green onion (white part only; reserve green part for garnish), until sausage browns. Add 2 c. Basic Soup, 1/2 c. rinsed and drained canned red beans, 1/2 c. cooked brown rice, and 1/8 tsp. Cajun seasoning; heat to boiling. Reduce heat; cover and simmer 5 minutes. Sprinkle with reserved green onion. Serve with hot sauce.
Have a great night and keep those finegers crossed the balance of the week doesn't drag!!!
When it becomes more painful to suffer than to change... you will change.
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