Vegetable Lover's Chicken Soup
Yield: serves 2
Prep Time: 10 mins
Cook Time: 20 mins

Ingredients:

• 1 tablespoon olive oil
  
• 8 oz chicken tenders, cut into bite size chunks
  
• 1 small zucchini, finely diced
  
• 1 large shallot, finely chopped
  
• ½ teaspoon Italian seasoning blend
  
• 1/8 teaspoon salt
  
• 2 plum tomatoes
  
• 14 oz reduced-sodium chicken broth
  
• ¼ cup dry white wine
  
• 2 tablespoons pasta, any tiny variety (if you can tolerate it)
  
• 1 1/2 cups packed baby spinach

Preparation:

1. Heat oil in large sauce pan over medium high heat. Add chicken and cook, stirring occasionally, until browned 3 to 4 minutes. Transfer to a plate.
2. Add zucchini, shallot, Italian seasoning and salt to cook, stirring often, until vegetables are slightly softened, 2 to 3 minutes. Add tomatoes, broth, wine and orzo; increase heat to high and bring to a boil; stirring occassionally.
3. Reduce heat to a simmer and coo****il the pasta is tender, about 8 minutes. Stir in spinach, the cooked chicken and any accumulated juices from the chicken; cook, stirring, until the chicken is heated through, about 2 minutes.

 

We are supposed to get 8-12 inches of snow Sunday so I bought the ingredients to make this since I will be stuck indoors.  I have not tried it yet, but thought I would share with other Quinoa lovers.

Quinoa and Broccoli Pilaf
1 teaspoons olive oil
1/2 chopped onion
salt and black pepper
1 cup quinoa, rinsed well
2 cups chopped broccoli
1/4 cup raisins (or Craisins)
1/2 cup roasted almonds, coarsely chopped


Heat oil in a medium saucepan over medium heat. Add the onion and season with ½ tsp salt amd ¼ pepper. Stir until onions are softened and starting to brown, 3 to 4 minutes. Add the rinsed quinoa and 1½ cups water to the saucepan and bring to a boil. Cover and turn heat down to simmer gently until almost all the water has evaporated, 10 to 12 minutes. Stir broccoli and raisins into the quinoa. Cover and coo****il the quinoa and broccoli are tender, 8 to 10 min. Remove from heat and stir in the almonds,and another ½ tsp. salt and ¼ tsp. pepper.

sounds yummy..  im definitely going to try this

This recipe I make in the crockpot, I think stove top would be just fine too, just dont cook as long. I left the chips off of mine.

Teddis Taco Soup

Make 15 cups
Serving size: 1 cup (8oz) without cheese and chips
Calories: 118
Fat: 5.5
Carbohydrates: 9.2
Protein: 8

Serving size: 1 cup (8oz) with 1 oz mexican blend cheese but no chips
Calories: 218
Fat: 13.5
Carbohydrates: 10.2
Protein: 14

1 lb boneless chicken or turkey
½ c. chopped onion
28 oz. can diced tomatoes w/liquid
1-2 pkg taco seasoning
3 oz. can diced green chilis
4 c. chicken or beef broth fat free
14 oz. can black beans w/drained
Grated Cheese (I used mexican blend)
Tortilla or corn chips (I left the chips off of mine)

Combine meat, onion, tomatoes, taco seasoning, green chili and broth in crockpot. Let cook on low overnight.

Shred the meat when stirring the next morning. Continue cooking on low stirring occasionally.

Two hours before serving add black beans. Add additional liquid if needed.

Serve topped with grated cheese and crushed chips.

Have you tried Al Dente Pasta (its a protein egg noodle that is reduced in carbs and has protein) or Miracle Noodles which are 100% fiber and zero calories?