Sunday, January 15, 2012

Super Sunday? No, no no... SOUPER Sunday!

I've decided to give it another go on the blogging front and made a list told myself I had until January 31st to get the blog re-designed and up and running! Off to an early start and without further a do....

The blog now will be for healthy recipes that I have made and I will also post my weekly menu plans.

My personal mantra is:  If you have a plan yet fail to plan, then plan to fail!

Some think I plan way too much, others don't seem to notice. I will be the first to admit that I like a good plan. There is nothing wrong with knowing what is coming down the pipe. I once heard/read/made up that people make so many decisions (marge, small, unnoticeable, etc) throughout the day that when they get home from work/school, their brain is over worked and make worse decisions for themselves!

Have no fear, your PLAN is here! All kidding aside, I am a FAN of a PLAN!!!

Winter is cold in Iowa so a good soup really fills the body with warmth and good feelings without expending a lot of calories, if done correctly.

I found this first soup in a recent issue of Hy-Vee's Seasons issue.
See exact recipe here.

My version:

Chicken, Veggies, & Bean Soup

Serves: 9 2-cup servings

What I had:
  • 3 c. chopped cabbage
  • 1 (14.5 oz) can Hy-Vee diced tomatoes, undrained
  • 1 medium onion, chopped
  • 1 c. chopped carrots
  • 1 c. chopped celery
  • 1/2 c. diced jalapenos
  • 1/2 c. chili beans
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 tsp salt
  • 1 tsp  black pepper
  • 2 boneless, skinless chicken breasts
  • 6 c. chicken broth (made w/ Bouillon cubes)
  • 2 c. chopped zucchini
What I did:
In a 4-or-5-quart slow-cooker, combine cabbage, tomatoes, onion, carrots, celery, peppers, chili beans, bay leaves, thyme, salt and black pepper. Place chicken breasts in the mix of vegetables. Pour in broth.
Cover and cook on HIGH for 5 hours or LOW for 8 to 9 hours.
Remove chicken; shred chicken and put back in.  Add in zucchini.
Cover and cook on HIGH heat for 20 to 30 minutes or until zucchini is tender. Remove bay leaves.
May or may not have ate with 2 piece of garlic toast! YUMMO!!!
Nutrition information per serving calculated through my BodyBugg calorie counter:
Calories: 225
Protein: 34.1g
Carbs: 9.4g
Fat: 4.8g

Overall, both the husband and I liked this soup. The original recipe called for barley but I wasn't sure if I could freeze the leftover with the grain in it so I left it out. I had originally planned to make whole wheat penne to put in right when we were going to eat but I got so hungry on the elliptical I pretty much drank the boiling liquid as soon as I could! I'm sure it would be a good addition as well as bring on more staying power.

You could pair easily with a side salad instead of the garlicky toast points we had but why would you :)