Taco Soup

1 lb. diced and cooked chicken
1 can diced tomatoes
1 can diced tomatoes with green chiles
1 bag frozen corn
6 cups chicken broth
2 cans beans, rinsed and drained.   Use pinto, black or kidney. 
1 package taco seasoning (or make your own and use 1 1/2 T.)
1/4 t. baking soda

2 cups cooked rice or orzo pasta

Toppings
tortilla chips
shredded cheese
sour cream

Place first 7 ingredients in large pot.  Simmer 15 minutes.   Add 1/2 cup rice or pasta to bowls and ladle soup over.   Add your choice of toppings.

Super easy and somewhat healthy meal.   We use organic beans because of their high pesticide ratings and organicTortilla Chips.   Everyone likes this in our house and if you have the chicken pre-cooked and ready in the freezer, this makes a great rush night meal.  You can also place ingredients in the crockpot in morning with some frozen chicken, and it will be ready when you get home.  I'd leave the corn out until about 15 minutes before serving, and dice chicken before serving. 

White Chicken and Bean Chili -- From Darcy and Katie

1-2 large chicken breasts
1/2 C water or chicken broth
1 tsp. minced onion
1 tsp. garlic powder (or 2 garlic cloves, minced)
4 oz. can green chilies
4 C chicken broth
1-2 cans of Great Northern Beans, drained and rinsed
1-3 tsp. cumin (or chili seasoning)
1/8 tsp. crushed red pepper flakes
salt and pepper to taste
1 C frozen corn
dash parsley

Toppings:
shredded colby-jack cheese
sour cream
lime wedges
tortilla chips

Place chicken breast, water/broth, onion, and garlic in the crockpot (I took my chicken directly from the freezer and into the crockpot). Cook on high for 3-4 hours, or low for 5-6 hours. Remove chicken from crockpot and scoop out any visible fat from cooking. Take two forks and tear apart the chicken on a cutting board. Place shredded chicken back in the crock pot. Add the remaining broth, chilies, beans and spices and cook on low for 1-2 more hours. Add corn approximately 30 minutes before serving. Enjoy with your chosen toppings.

Chicken Pot Pie - Adapted from Aida Mollenkamp

1 T butter
3 chicken tenders, cut into 1-inch cubes
2/3 C chopped carrots
2 T minced onion
12 oz. mushrooms, sliced (about 5 C)
1/4 C flour (whole wheat is fine)
1 C chicken broth
1 C milk
1 C peas (frozen), or mixed veggies
1 T chives, dried (or 1/4 C fresh)
1 tsp. parsley, dried (or 1/4 C fresh)
Crescent roll dough

Begin by melting the 1 T butter in a skillet over medium heat
Add in the chopped chicken and season with salt and pepper.
Cook until chicken is almost done, then add carrots, and onion. Saute for 2-3 minutes
Add mushrooms and cook until mushrooms have shriveled.

Then, sprinkle the flour over the veggies and stir to coat, cooking an additional 1-2 minutes.
Add chicken broth, stirring as you add.

Add in milk, again stirring to create a smooth mixture. Simmer on medium heat for 5 minutes, or until the mixture thickens up.

Remove the dish from the heat. Add in the peas and herbs and stir well.
Pour the mix into a greased 8x8 inch glass baking dish.
Then, cut apart the crescent roll dough and place it over the top.

If you'd rather roll it out over the mix, you can do that too, just be sure to cut slits to vent the pot pie.

Bake at 350 for 25-30 minutes until browned and bubbly. Let dish stand 5 minutes before serving.

Vegetable Beef Soup - Snow White and Frog Prince

1 medium onion, chopped
1 medium potato, chopped into roughly 1/4 inch pieces
2 stalks of celery, sliced
1-2 C cubed beef
1-2 C frozen, mixed vegetables (carrots, corn, peas, greenbeans)
2-3 garlic cloves, minced
1-2 cans of stewed or diced tomatoes (we usually do 1 of each)
6-8 C of beef broth, low sodium
8oz of mushrooms, sliced
Basil, oregano, onion powder, pepper and salt, to taste

Saute onion and garlic with beef until beef cubes are almost cooked through. Heat broth, tomatoes, potatoes and celery to boiling and keep boiling for 10-15 minutes, until veggies begin to tenderize. Add spices to taste. Add beef, onions and garlic to the soup. Add frozen veggies to soup and reduce heat. Simmer and cook... the longer the better :)

Down a bit more ...(about 2.5) total loss since starting has been 6.5 pounds. I didn't do so well one week, and blew my loss.

Not bad -- not great either! But I am thankful that it is coming off and my clothes are looser.

Going to share some light frozen/smoothie drink makeovers, courtesy of Hungry Girl. Love the newsletters from them -- always something good!

Frozen Drinks/Smoothies on the light side

(I use the fat free plus milk from Kroger/Dillons)


Vanillalicious Cafe Freeze -


Ingredients:
5 oz. light vanilla soymilk**
3 tsp. Fat Free French Vanilla Coffee-mate powder; dissolved in 1 oz. warm water
1 flat tsp. instant coffee
1 oz. Torani Sugar Free Vanilla Syrup
3 packets Splenda
1 cup ice; crushed
2 tbsp. Fat Free Reddi-wip

Directions: Place all of the ingredients in blender, except for the Reddi-wip. Blend on high speed until well blended. Pour into a tall glass, and finish off with whipped topping. A vanilla dream!

HG's Frozen Fudge Chip Freeze

Ingredients:
1 packet diet hot chocolate mix, dissolved in 4 oz warm water
1 Tbsp sugar free chocolate syrup
2 oz. light vanilla soy milk
3 Splenda packets
1 Tbsp of mini chocolate chips
7-8 ice cubes
Fat Free Reddi-Wip

Directions:
Place dissolved cocoa, chocolate syrup, Splenda, chips, soy milk and ice in a blender. Blend on high speed for 30-45 seconds. Pour into an attractive cup and top with a little Fat Free Reddi-Wip. Enjoy!


HG's Cookie-rific Ice Cream Freeze

Ingredients:
1/4 cup Dreyer's Slow Churned Light, Vanilla
5oz. 8th Continent Light Vanilla Soy Milk
1/2 pack of 100 Calorie Packs Oreo Thin Crisps
2 Splenda packets1 cup of ice
1 tsp. Coffee-Mate Fat Free French Vanilla Non-Dairy Creamer powder (dissolved in a small amount of warm water)

Directions:
Place all ingredients in blender. Blend on high for 45-60 seconds. Pour and enjoy. Mmmmmm!


HG's Banana Cream Pie Bonanaza!

Ingredients:
1/3 cup light vanilla soy milk
1/3 container of Yoplait Light Vanilla Yogurt
½ medium banana (frozen, cut into pieces)
3 packets Splenda
2 oz. water
1 tsp. Fat Free Vanilla Coffee-mate creamer (powder)
¼ bag Nabisco 100 Calorie Packs, Honey Maid Cinnamon Thin Crisps (crushed)
6-8 ice cubes
2 Tbsp. FF Cool Whip or one serving of FF Reddi-Wip

Directions:
Place soy milk, yogurt, banana, Splenda, water, creamer (dissolved in 1 oz. water), half of your crushed thin crisps, and ice in blender. Blend on highest speed for 30-45 seconds. If you don't have a powerful blender, you may want to add the ice slowly, to make sure it crushes properly. Your smoothie is ready when it's at your desired consistency. Pour into a tall, pretty glass. Top with whipped topping. Sprinkle remaining cinnamon thin crisps on top.

HG's Apple Pie in the Sky Smoothie


Ingredients:
1/3 cup light vanilla soy milk
1/2 container Yoplait Light, Apple Turnover
1/3 container Motts Healthy Harvest Apple Sauce (NSA)
3 packets Splenda
2 oz Water
1 tsp. sugar free cinnamon sugar (or 1/4 tsp. plain cinnamon)
1 tsp. Fat Free Vanilla Coffee-mate creamer (powder)
¼ bag Nabisco 100 Calorie Packs, Honey Maid Cinnamon Thin Crisps (crushed)
6-8 ice cubes
2 Tbsp. FF Cool Whip or 1 serving of FF Reddi-Wip

Directions:
Place soy milk, yogurt, apple sauce, Splenda, water, cinnamon sugar (or cinnamon), creamer (dissolved in 1 oz. water), half of your crushed thin crisps and ice in blender. Blend on highest speed for 30-45 seconds, or until fully blended. Pour into a tall, attractive glass. Top with your desired whipped topping and sprinkle remaining crisps on top. Drink up!

Still down 4 pounds ... but haven't been that commited. It has been very busy at work, at home and at church. My skirts feel looser though, but I still want to lose 15 more pounds!

Vacation Bible School starts next week and I have quite a bit to get done. It's all good!

I made Lowfat version of Starbucks Banana Pound Cake this morning -- I also used 1/2 whole wheat and 1/2 unbleached. It smells so good. But I am going to try and eat only at meal times, and not like a horse and graze!

Sorry for not checking in -- but I am sending good weight loss prayers heavenward!

-1 pound and Low Fat Pasta Salad Recipe

I did the "forbidden" well not really and weighed myself again yesterday. I dropped another pound! I am excited! I weighed again this morning and it was the same. I am thankful for that!

Its probably all this moving we are doing at work. They built a brand new college facility and its huge and we "get" to move and pack. How fun is that? {eyeroll} Its actually been good for my health apparently! A co-worker and I share the same office -- and pray for me -- I really don't want to get a bad attitude -- but I could use some help packing. Ya know? I'll leave it at that and try to keep the attitude that I was hired to do a job and will do it unto the Lord.

Ok -- deep breath!

I wanted to share my Low-Fat Pasta Salad Recipe. Its really good and just in time for the holiday weekend coming up. Feel free to leave out the olives but I indulge for the salad.


Michelle’s Pasta Salad

1 16oz. package garden rotini (I like Martha Gooch best)
1 bottle Fat Free Zesty Italian salad dressing (I use Kroger brand)
½ cup chopped red onion
2 Roma tomatoes, diced
1/2 cucumber, peeled and diced
1 package frozen Kroger Mexican Blend Vegetables
(it has broccoli, cauliflower, red pepper corn, kidney beans etc)
1 small can sliced black olives
Salt and pepper to taste

Cook pasta according to package directions -- leaving it a bit al dente. Drain pasta and allow hot water to collect in another bowl. Rinse pasta with cold water to chill quickly and drain well.

Meanwhile put onions and frozen veggies in the hot water from the pasta and let sit for a few minutes to soften onions and vegetables. Drain well.

Combine all ingredients – you will not use the entire bottle of Italian dressing in the beginning, but after cooling in the fridge for a few hours, go ahead and add the rest and stir well.
I think in the beginning it soaks up a bunch.