White Chicken Soup

I modified a recipe I found in one of my favorite cooking magazines and came up with this delicious soup.  So good, everyone had seconds and everyone wanted thirds!

  • 1 40 oz. can navy beans, drained
  • 2 10 oz. cans white meat chicken, drained
  • 1 1/2 cups skim milk
  • 1 tsp salt-free seasoning
  • 1 cup fat-free sour cream
  • 1 tsp Cayenne, or more to taste
  • 1 cup shredded Mexican blend cheese

Add all ingredients except cheese to a large stockpot.  Heat over medium-high heat until just boiling.  Add the cheese and stir until melted.  Serve hot.  Approximately 8 servings.

May 2, 2008 at 9:45 am Leave a comment

Hamburger Ole

Another hit with our family, this tasty casserole can be made with or without the tortillas.

Hamburger Ole

  • 1 lb lean ground beef
  • 1 envelope taco seasoning (or 1/4 cup)
  • 1 cup water
  • 1 1/2 cups frozen mixed veggies
  • 1/2 cup shredded cheddar
  • 1/2 cup shredded mozzarella
  • 3 corn tortillas

Brown ground beef and drain.  Add water and taco seasoning.  Simmer 10 minutes or until most of the liquid is gone.  Press beef mixture into a greased 13×9 pan.  Layer veggies over beef.  Sprinkle half of the cheese over the veggies.  Tear the tortillas into pieces and layer over veggies and cheese.  Sprinkle with remaining cheese.  Bake at 350 15-20 minutes.

March 5, 2008 at 1:03 pm Leave a comment

Veggie Smoothies

If you’re looking for a way to get more veggies yourself, or for your kids to eat more, try these surprisingly delicious smoothies!

Veggie Smoothies

  • 3 cups sugar-free drink mix, prepared (we like apple or strawberry, but any flavor will work)
  • 1 cup frozen strawberries
  • 1/2 cup frozen broccoli florets

Put all ingredients in a blender and blend about 3 minutes, until very smooth.  Last night, we replaced the broccoli with carrots and that was amazing too!  This will serve 2-4 people, depending on how big a smoothie you want.

March 3, 2008 at 2:19 pm Leave a comment

Cheesy Chicken Pasta Bake

I made this last night and everyone had multiple servings, so I think it was a hit!

Cheesy Chicken Pasta Bake

  • 1 lb boneless skinless chicken breasts
  • 1/4 loaf of Velveeta 2%
  • 1/2 cup shredded cheddar
  • 8 oz. Dreamfields penne pasta (1/2 box)
  •  1 1/2 cups frozen mixed veggies

Cut chicken into bite-sized pieces and brown in olive oil.  Meanwhile, cook pasta.  Dice the Velveeta.  Combine all ingredients except shredded cheddar in a 13×9 baking dish.  Sprinkle cheddar over the top.  Cover with foil and bake 15-20 minutes at 350.

February 29, 2008 at 12:24 pm Leave a comment

Phase 2 of the blog

Now that there are 5 weeks’ worth of shopping lists and corresponding recipes, I’m going to change things up a bit.  If you still want to follow one of the lists, I will finish putting links for all the recipes at the bottoms of them by the end of the week.  In the meantime, I’m going to be posting some new recipes.  Some I have tried, some I haven’t, but all will be using ingredients that are healthy and tasty.

In a couple of weeks, I will start doing shopping lists again, incorporating some of these new recipes.  If there are any ingredients you’re particularly fond of, let me know and I will try to find some good recipes for them.

And if you haven’t tried the white bean soup from my last post, you must!  All of the kids liked it – and that’s really saying something!

February 25, 2008 at 11:45 am 1 comment

White Bean Soup

I always like a nice hot soup on a cold winter’s day!

White Bean Soup

  • 2 cans white beans, drained
  • 1 onion, chopped
  • 1 stalk celery, chopped
  • 1 lb sliced mushrooms
  • 1 Tbsp rosemary
  • 4 cups chicken broth

Saute celery, onions, mushrooms and herbs until mushrooms are soft.  Add the beans and chicken broth, simmer 10 minutes and serve.

February 22, 2008 at 3:30 pm 1 comment

Naked Taco

Lunch today!

Naked Taco

  • 1 boneless chicken breast, cut into chunks
  • chili powder, cumin, oregano, to taste
  • shredded lettuce or salad greens
  • fat-free sour cream
  • salsa

Cook the chicken in olive oil until done, seasoning to taste.  Serve over salad greens/lettuce, and top with sour cream and salsa.

February 22, 2008 at 11:05 am 1 comment

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