Friday, February 17, 2012

Chicken Pot Pie Soup

This is from skinnytaste. Yum, I'm making this this weekend for lunches next week.

Chicken Pot Pie SoupGina's Weight Watcher Recipes
Servings: 9 • Serving Size: 1 cup • Old Points: 3 pt • Points+: 4 pts
Calories: 169.2 • Fat: 1.2 g • Protein: 18.5 g • Carb: 21.2 g • Fiber: 2.3 g

  • 1/4 cup flour (to make gluten-free use 2 tbsp cornstarch instead)
  • 2 cups water
  • 4 cups fat free milk
  • 1 large celery stalk, chopped
  • 1/2 medium chopped onion
  • 8 oz sliced baby portabella mushrooms
  • 2 chicken bouillons
  • fresh ground pepper
  • pinch of thyme
  • 10 oz frozen classic mixed vegetables (peas, carrots, green beans, corn)
  • 2 potatoes, peeled and cubed small
  • 16 oz cooked chicken breast, diced small
  • salt

Create a slurry by combining 1/2 cup of the cold water with flour in a medium bowl and whisk until well blended. Set aside.

Pour remaining water and milk into a large pot and slowly bring to a boil. Add celery, onion, mushrooms, chicken bullion, thyme, fresh pepper, frozen vegetables and return to a boil. Partially cover and simmer on low until vegetables are soft, about 20 minutes. Remove lid, add potatoes and cook until soft, about 5 minutes. Add chicken, and slowly whisk in slurry, stirring well as you add. Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.

Wednesday, February 15, 2012

Tea is not for me, I guess

So starting SFT today and have to give up my chai latte mix.  I keep buying boxes of teas that sound good and they all taste like hot dirty water to me.  So far the only one I can tolerate is a Stash Pomegranate Raspberry one.


Sunday, February 12, 2012

Kale Chips?

1 bunch kale, washed throughly and dried
About 1 tbsp extra virgin olive oil
Salt to taste, use gourmet flavored salt if you like

Preheat oven to 350 degrees.  Slice the tough ribs from the center of the kale leaves, and slice each kale leaf in half (or to your preferred size).  In a large bowl, toss kale with olive oil and salt until well coated.  Add salt to taste, but beware of adding too much!

Spread the kale on a baking sheet lined with with parchment, and bake for about 10 minutes.  Check the kale and see if it is crispy, it can burn easily!  If it is not done yet, toss the kale on the sheet to mix, and bake for another 3-5 minutes.  

I wonder how they store, or do you have to cook and eat.  Checking to see if I can bring them for lunch.

Wednesday, February 8, 2012

Soups, I like soups

Southwestern Chicken Barley Soup

1 medium onion, chopped
1 garlic clove, minced
1 tablespoon olive or vegetable oil
3 cups water
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes, undrained
1 (14.5 ounce) can chicken broth
1/2 cup medium pearl barley
1 (4 ounce) can chopped green chilies, drained
1 tablespoon chili powder
1/2 teaspoon ground cumin
3 cups cubed cooked chicken

1. In a Dutch oven or soup kettle, sauté onion and garlic in oil until tender. Add the next 10
ingredients. Bring to a boil. Reduce heat; cover and simmer after 45 minutes.
2. Stir in the chicken; cook 15 minutes longer or until chicken is heated through and barley is tender.

Crock Pot Chicken Taco Chili
 Calories: 203.7 • Fat: 1.4 gCarb: 33.3 g • Fiber: 10.0 g Protein: 16.9 g


  • 1 onion, chopped
  • 1 16-oz can black beans
  • 1 16-oz can kidney beans
  • 1 8-oz can tomato sauce
  • 10 oz package frozen corn kernels
  • 2 14.5-oz cans diced tomatoes w/chilies
  • 1 packet taco seasoning
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 24 oz (3-4) boneless skinless chicken breasts
  • chili peppers, chopped (optional)
  • 1/4 cup chopped fresh cilantro

beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker.
chicken on top and cover.
on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro. Also try it with low fat cheese and sour cream (extra points).

Tuesday, February 7, 2012

Getting ready for next week

I need to work on menu ideas for the SFT challenge coming up with the HOs.

Power Food List


I think I eat mainly power foods already, but may to have to change a few things.

Yum, I'm guessing this would taste alot like the Hawaiin chicken meatballs we had for dinner tonight.  I will be making these with ground venison.

Individual Pineapple Meatloaves 

1 lb ground beef, 93% lean 
1 egg, beaten 
½ c quick cooking rolled oats 
½ c onions finely chopped 
½ cup green pepper, finely chopped 
¼ tsp salt 
8 oz Dole canned crushed pineapple in juice, drained 
6 Tbsp barbecue sauce 

Preheat oven to 350ºF. 

In a large mixing bowl, stir together egg, oats, onion, green pepper and salt. Add beef and pineapple; mix well. 

Divide mixture into 6 equal portions. Shape each portion into a 4x2-inch loaf. 
Place loaves in a 13x9x2-inch pan. 

Bake uncovered for 30 to 35 minutes or until meat is no longer pink. Top each loaf with 1 teaspoon of the barbecue sauce.