update:
Ten weeks, and we're still going strong:
It's so true that we haven't been depriving ourselves like crazy-- we've had beer, barbecue, and all sorts of goodies in between... we've just been doing things a little differently huh!
I cannot WAIT to get back into some of my older denim. Things really are changing-- this evening, Joy and I shot hoops, something I used to like to do, and hadn't done in a decade. It was so fun, and it made me remember what it was like to really be able to move. I just can't wait!
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QUICK ASPARAGUS LIME SOUP
1.5 lbs. of asparagus, washed/cut into 1" peices
56 oz. of chicken broth
8 oz. water
2 beef boullion cubes
1 large onion, diced
3 cloves garlic minced
3 tbsp olive oil
zest of 1 lime
juice of 1/2 a lime
dried cilantro, parsley, oregano (3 shakes of each)
dried dill - 4-5 shakes
Saute garlic & onions in olive oil on medium-high until soft, add asparagus & saute another minute or so. Add broth, water, and boullion cubes. Let simmer until asparagus is just getting soft. Add herbs, lime juice & remove from heat.
After you let it cool a little, use a slotted spoon and spoon all solids into a blender, add enough stock to cover, and puree. Return pureed mixture to the broth, add lime zest, and stir.
I serve this with a tablespoon of plain yogurt mixed in.
Try it- you won't be sorry!
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ROASTED RED PEPPER SOUP
4 roasted red peppers
1 lg. can of whole stewed tomatoes
1 small can of boiled potaoes
56 oz. of chicken broth
2 beef boullion cubes
1 large onion, diced
3 cloves garlic minced
3 tbsp olive oil
Italian herbs to taste
Broil red or yellow peppers that have been sprayed with olive oil, until the skins blacken. (Turn peppers occasionally)Take out & peel off skins & discard seeds & stem once they've cooled enough to handle...
Saute garlic & onions in olive oil on medium-high until soft, add broth, and boullion cube. Add roasted peppers, tomatoes & juice, and potatoes. Let simmer until the potatoes are soft. Add herbs & remove from heat.
After you let it cool a little, use a slotted spoon and spoon all solids into a blender, add enough stock to cover, and puree. Return pureed mixture to the broth, and stir.
I serve this with mozzarella toasts...yummy!
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AFRICAN CHICKEN PEANUT SOUP
Cooking Light, SEPTEMBER 1999
Cooking spray
1 1/2 cups cubed peeled sweet potato
1/2 cup chopped onion
1/2 cup diced red bell pepper
2 garlic cloves, minced
1 jalapeño pepper, seeded and minced
2 cups chopped cooked chicken breast (about 8 ounces)
1 cup bottled salsa
1/2 teaspoon ground cumin
2 (16-ounce) cans fat-free, less-sodium chicken broth
2 (15-ounce) cans Healthy Choice Chicken With Rice Soup or any less-sodium chicken-and-rice soup, undiluted
1 (15-ounce) can black beans, drained
1/3 cup creamy peanut butter
Place a large Dutch oven coated with cooking spray over medium-high heat until hot. Add sweet potato, onion, bell pepper, garlic, and jalapeño; sauté 5 minutes. Stir in chicken and next 5 ingredients (chicken through beans); bring to a boil. Reduce heat; simmer 10 minutes. Add peanut butter, stirring with a whisk; cook 2 minutes.
Yield: 11 servings (serving size: 1 cup)
CALORIES 188(28% from fat)
FAT 5.9g (sat 1.3g,mono 2.4g,poly 1.6g)
PROTEIN 15.2g
CHOLESTEROL 21mg
CALCIUM 35mg
SODIUM 556mg
FIBER 3.4g
IRON 1.4mg
CARBOHYDRATE 19.3g
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CURRIED BUTTERNUT SQUASH SOUP WITH ROASTED HAZELNUTS
1 lg butternut squash peeled & cubed
56 oz. of chicken broth
1 beef bullion cube
1/2 large onion, sliced
5 cloves garlic minced
3 tbsp olive oil
3 tsp. curry powder
1 tsp. ground ginger
1/5 cup roasted hazelnuts
Saute garlic & onions in olive oil on medium-high until soft, then add cubed butternut squash saute 1 or 2 minutes. Add broth, and bullion cube, and spices. Let simmer until the squash is soft.
After you let it cool a little, use a slotted spoon and spoon all solids into a blender, add enough stock to cover, and half the roasted hazelnuts, and puree. Return pureed mixture to the broth, and stir.
Garnish with the rest of the chopped hazelnuts.
*~^~*~^~*~^~*~^~*~^~*~^~*~^~*
It's so true that we haven't been depriving ourselves like crazy-- we've had beer, barbecue, and all sorts of goodies in between... we've just been doing things a little differently huh!
I cannot WAIT to get back into some of my older denim. Things really are changing-- this evening, Joy and I shot hoops, something I used to like to do, and hadn't done in a decade. It was so fun, and it made me remember what it was like to really be able to move. I just can't wait!
*~^~*~^~*~^~*~^~*~^~*~^~*~^~*
QUICK ASPARAGUS LIME SOUP
1.5 lbs. of asparagus, washed/cut into 1" peices
56 oz. of chicken broth
8 oz. water
2 beef boullion cubes
1 large onion, diced
3 cloves garlic minced
3 tbsp olive oil
zest of 1 lime
juice of 1/2 a lime
dried cilantro, parsley, oregano (3 shakes of each)
dried dill - 4-5 shakes
Saute garlic & onions in olive oil on medium-high until soft, add asparagus & saute another minute or so. Add broth, water, and boullion cubes. Let simmer until asparagus is just getting soft. Add herbs, lime juice & remove from heat.
After you let it cool a little, use a slotted spoon and spoon all solids into a blender, add enough stock to cover, and puree. Return pureed mixture to the broth, add lime zest, and stir.
I serve this with a tablespoon of plain yogurt mixed in.
Try it- you won't be sorry!
*~^~*~^~*~^~*~^~*~^~*~^~*~^~*
*~^~*~^~*~^~*~^~*~^~*~^~*~^~*
ROASTED RED PEPPER SOUP
4 roasted red peppers
1 lg. can of whole stewed tomatoes
1 small can of boiled potaoes
56 oz. of chicken broth
2 beef boullion cubes
1 large onion, diced
3 cloves garlic minced
3 tbsp olive oil
Italian herbs to taste
Broil red or yellow peppers that have been sprayed with olive oil, until the skins blacken. (Turn peppers occasionally)Take out & peel off skins & discard seeds & stem once they've cooled enough to handle...
Saute garlic & onions in olive oil on medium-high until soft, add broth, and boullion cube. Add roasted peppers, tomatoes & juice, and potatoes. Let simmer until the potatoes are soft. Add herbs & remove from heat.
After you let it cool a little, use a slotted spoon and spoon all solids into a blender, add enough stock to cover, and puree. Return pureed mixture to the broth, and stir.
I serve this with mozzarella toasts...yummy!
*~^~*~^~*~^~*~^~*~^~*~^~*~^~*
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AFRICAN CHICKEN PEANUT SOUP
Cooking Light, SEPTEMBER 1999
Cooking spray
1 1/2 cups cubed peeled sweet potato
1/2 cup chopped onion
1/2 cup diced red bell pepper
2 garlic cloves, minced
1 jalapeño pepper, seeded and minced
2 cups chopped cooked chicken breast (about 8 ounces)
1 cup bottled salsa
1/2 teaspoon ground cumin
2 (16-ounce) cans fat-free, less-sodium chicken broth
2 (15-ounce) cans Healthy Choice Chicken With Rice Soup or any less-sodium chicken-and-rice soup, undiluted
1 (15-ounce) can black beans, drained
1/3 cup creamy peanut butter
Place a large Dutch oven coated with cooking spray over medium-high heat until hot. Add sweet potato, onion, bell pepper, garlic, and jalapeño; sauté 5 minutes. Stir in chicken and next 5 ingredients (chicken through beans); bring to a boil. Reduce heat; simmer 10 minutes. Add peanut butter, stirring with a whisk; cook 2 minutes.
Yield: 11 servings (serving size: 1 cup)
CALORIES 188(28% from fat)
FAT 5.9g (sat 1.3g,mono 2.4g,poly 1.6g)
PROTEIN 15.2g
CHOLESTEROL 21mg
CALCIUM 35mg
SODIUM 556mg
FIBER 3.4g
IRON 1.4mg
CARBOHYDRATE 19.3g
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CURRIED BUTTERNUT SQUASH SOUP WITH ROASTED HAZELNUTS
1 lg butternut squash peeled & cubed
56 oz. of chicken broth
1 beef bullion cube
1/2 large onion, sliced
5 cloves garlic minced
3 tbsp olive oil
3 tsp. curry powder
1 tsp. ground ginger
1/5 cup roasted hazelnuts
Saute garlic & onions in olive oil on medium-high until soft, then add cubed butternut squash saute 1 or 2 minutes. Add broth, and bullion cube, and spices. Let simmer until the squash is soft.
After you let it cool a little, use a slotted spoon and spoon all solids into a blender, add enough stock to cover, and half the roasted hazelnuts, and puree. Return pureed mixture to the broth, and stir.
Garnish with the rest of the chopped hazelnuts.
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