Tomato Basil Soup

Tomato Basil Soup

1 tsp extra virgin olive oil

1/2 C finely minced white onion

1 tsp finely minced garlic

2- 28oz cans crushed tomatoes

3 C chicken broth

3/4 C half & half 

1/3 C minced fresh basil

1 to 2 packets Truvia

2 tsp minced fresh parsley

1/4 tsp dried oregano

1/4 tsp salt

1/4 tsp black pepper

1) Heat oil in pan with onions and garlic.  Cook till tender. 

2)Add tomatoes and chicken broth. Bring to a boil.  Turn down heat and simmer 20 minutes.

3) Add remaining ingredients and simmer for another 20 minutes. 

Garnish with parmesan cheese. 

I served the soup with a side of baked parmesan chicken over a salad.  To make the chicken I just brushed a little caesar dressing on the chicken tenders and sprinkled with shredded parmesan cheese.  Baked at 350 for about 20 minutes until cooked through and cheese was lightly browned. 

Salsa Style Chicken (E)

This recipe normally calls for chicken drumsticks which I make for the family but I turned it into an E recipe for me by using chicken tenderloins for myself. Although you could just buy enough white meat chicken breasts or tenderloins for the entire family.

For us I use 1 family package of drumsticks and then a small pack of the chicken tenderloins I think it was about 1 pound.

Salsa Style Chicken (E)

2 small/medium onions sliced about a cup to cup and a half
juice of 2 limes
1 tbs olive oil
1/2 tsp hot sauce
3 cloves of garlic
1/2 cup chopped cilantro
2 (20oz) cans whole tomatoes (I sliced them....couldn't find sliced canned tomatoes w/o sugar)
1 jalapeno pepper seeded and minced
12 chicken drumsticks &/or chicken breast/tenderloins (enough for your family so you decide how much)*
Enough cooked brown rice for your family (I can do the serving for 6 on the package that is is enough for us)
2 cups of water

* you have to use skinless white chicken to make it an E meal.

Mix onion, juice, sauce, garlic minced, cilantro,tomatoes (& juice from cans) jalapeno pepper and chicken together in a large bag (I had to use 2).  Refrigerate for 4 hours or overnight.
Heat broiler.  Remove chicken from marinade and reserve the marinade.  Place chicken in a single layer, skin side up on a broiler rack.  Broil 4-6" from heat for 15-20 mins turning once for the drumsticks.  Check to make sure it is done all the way .  My oven takes a little longer.  If using chicken tenderloins I broiled those about 5 minutes on each side. The chicken breasts take a little longer so keep an eye on them.

For the marinade place in deep skillet or sauce pan and add water.  Boil 30 minutes until onion is tender.  Serve over rice.

Serves about 6 maybe more if your family doesn't chow down as much as my 4 boys do!

Pumpkin Chai Tea

Here is a much quicker way to make pumpkin chai tea than the crockpot recipe I posted a while ago.

Pumpkin Chai Tea

1 chai K-cup or 1 chai tea bag
1-2 tbs pumpkin puree
pumpkin pie spice
Truvia (or sweetener of choice)
Heavy whipping cream or premade whipped cream.

I usually freeze any left over canned pumpkin into cubes to they are handy to use for later on.
I used 2 cubes which is about 2 tablespoons total. I defrosted them in my cup in the microwave for 30 seconds.   Then added 2 packets of truvia.  I brewed the chai tea k-cup on the 10oz setting.
While that was going on I whipped a little bit of whipping cream.  I poured maybe 1/8th cup whipped cream in a small bowl with a packet of truvia and used my hand held mixer to whip it up real quick.

Once tea is brewed mix it well then top with a dollop of whipped cream and a sprinkle of pumpkin pie spice.

Enjoy!

Pumpkin Omelette

Seeing as pumpkin is in everything these days I thought I would try something new.  For some reason, no idea why, I had a craving for a pumpkin stuffed omelette.  I thought it turned out pretty good!

Pumpkin Cream Cheese Stuffed Egg-White Omelette

3 egg whites
2 heaping TBS pure pumpkin
1 TBS 1/3 less fat cream cheese
a sprinkle of pumpkin pie spice
1/8th tsp of vanilla
1/4 to 1/2 tsp THM Sweet Blend*  or sweetener of your choice

Preheat pan till hot on medium to medium high heat.  Add a little coconut oil spray or less than a tsp of butter to pan.  Pour in egg whites.  While that is cooking mix rest of ingredients together.  Flip your egg white omelette to finish cooking.  Put filling on half the egg white omelette then fold omelette in half and let heat through.  You can also sprinkle a little more pumpkin pie spice on top.
Enjoy!!

* THM Sweet Blend can be found HERE.  You may like more or less sweetener so adjust to your liking.

Baked Granola

I saw the recipe from Briana Thomas' blog and thought I would give it a try.  It is called Easy Granola.  She uses a dehydrator to make it but I don't have one so I tried it in the oven.  I also altered the recipe some.

Baked Granola (tweaked)

Mix together:
7 C cooked brown rice
7 C cooked old fashioned oats oatmeal
2 1/2 Tbs Truvia
1/8th tsp honey flavor
1 tsp vanilla
1 1/2 tsp Chai Spice (Recipe)

Set oven to convection and preheat at 325.
I lined a rimmed baking sheet with parchment paper and smoothed out the oatmeal mixture.
I then placed it in the oven for 1 hour.  Once it was to that point I cut it into squares and flipped them and baked another hour.  Flipped again for 30 mins and again for another 30 mins.  Then broke them into small pieces and baked another 30 minutes to finish drying them out. Total bake time was 3 1/2 hours.

Place in a storage container or ziplock bag.  I put mine in the fridge.

I used it over Greek yogurt & Truvia sweetened strawberries.

Chicken Zoodle Soup

Chicken Zoodle Soup (FP)
for 2

1 Chicken breast
4 C chicken broth (I used low fat)
1/2 onion diced
1 C kale (I used fresh)
1 medium zucchini
Pinch of rosemary
1 bay leaf
Pepper to taste (optional)

In pan add broth, chicken, onion, rosemary, pepper and bay leaf. Bring to boil and cook until chicken breast can be shredded. Add more water if needed. Run zucchini through spiralizer.  Remove chicken & shred.  Return chicken to pot with kale.  Cook a few minutes and then add zucchini. Cook until veggies are tender to your liking.

Each Serving Contains approx:
180.5 cal, 3.1g fat, 9.5g carbs

Pina Colada Protein Shake

I was really craving  a Pina Colada but wanted a healthier version!

This is what I whipped up in the blender this morning for breakfast.

Pina Colada Protein Shake

1 C. unsweetened almond milk (Silk 30 cal kind)
1 scoop protein powder
1/2 C pineapple
1/4 tsp rum extract (optional)
1/2 tsp coconut extract (although I think 1/4 tsp would be good too)
1/8 tsp glucomannan powder
2 tsp Truvia
2 C ice

Put all ingredients in a blender and blend until smooth.  Enjoy!!

Endive

I know I have had endive chopped into a a salad before but I never really paid much attention to it until I saw it in the grocery store in the cute little packaging.

Today I had endive w/tuna for lunch and a side salad with feta cheese.  The endive has a very nice flavor a nice crunch texture with the tuna.   It was delicious.

Endive w/Tuna Salad

One small can of solid tuna in water, drained.
Mix in a about a tbs minced onion
little celery finely chopped
dill pickle relish about a tbs
a little mayo to moisten
add about a spoon full to each endive leaf

Baked Parmesan Endive

4 heads of endive, cut in half length wise
2 tbs melted butter
salt & pepper
1/4 C parmesan cheese

Heat oven to 350.  Toss endive with butter, add salt and pepper to taste and place in small baking dish. Bake for 30 minutes or until tender.  Sprinkle cheese ontop and return to oven for 10 minutes until cheese is melted & slightly brown.

Enjoy!

13th Birthday

Hard to believe Jacob just turned 13 on Tuesday!  wow

We had  low key birthday dinner with grandma & grandpa.  I made  rolo brownies for him which he loved.  We also reused the lego candles from his 10th birthday.  The lego candles were from Amazon.

As for the rolo brownies. I used 1 box of  gluten free brownie mix  and mixed it according to the directions on the box. I spread it in the baking pan and pressed in rolos.   Easy!

 Cut the brownies, add a scoop of ice cream on top then drizzle with chocolate and caramel sauce.

Strawberry Vinaigrette

Strawberry Vinaigrette

1 1/2 Cups Strawberries (I used sliced frozen ones)
3 Tbs Olive Oil
3 Tbs Apple Cider Vinegar
1 Tsp Truvia
3 Shakes Stevia (or to your taste)
1/8 Tsp Orange Peel (optional)

Combine all ingredients in a blender until well blended.
Makes about 1 cup of dressing.  Store in a container in the fridge and use with in a week.

1 Serving: 2 tablespoons (54 Calories, 5.25g Fat, 1.9g Net Carbs)

For my salad I used:

Organic Spring Mix
1 Tbs real bacon bits
about a tbs of Italian shredded cheese
1 hard boiled egg chopped
4 slices deli turkey
1 mini cucumber sliced
a few small slivers of red onion

Horned Melon Snack

Horned Melon w/Greek Yogurt

1 Horned Melon cut in half
about 1 cup 0% Greek Yogurt
Stevia to sweeten

Scoop green filling out of melon.  Put half of the Greek yogurt into half the melon shell and do the same with the other half or you could put it into small bowls.  Sprinkle a little stevia into the yogurt and mix it up.  Spoon melon filling on top of the yogurt and serve.

Superbowl 2014 Snacks

I started this post on Superbowl Sunday and I was going to post it on the Monday after but we ended up with a health scare.  Hubby was sick and was rushed to the ER Monday morning and then had to stay for observation through Tuesday afternoon.  He seems ok now. We don't know 100% what caused but they are leaning towards severe dehydration and stress.  They did rule out a heart attack and stroke so that is good and pronounced his heart very healthy! :)

So on to the snacks!!

It's been fun to get together with Hubby's Mom & Dad on Superbowl Sunday the past few years. 

This year we are having:
Mini Burger Kabobs
Shrimp
Stuffed Mushrooms
PB Chocolate Chip Cookies
Guacamole w/Cucumber Slices & Tortilla Chips
Spinach & Kale Dip
Veggie Platter
Hot Wings & Ranch Dip
Ribs
and the usual Doritos & Potato Chips

If you are following THM everything was on plan but the Tortilla chips, Doritos & Potato chips. Those were for my boys & hubby who are not on plan. :)

Spinach & Kale Dip

 Ingredients
1 cup of frozen chopped spinach, thawed and drained well
1 cup of frozen chopped kale, thawed and drained well
1/2 cup chopped radishes
1  clove garlic  or 1/2 tsp minced garlic from a jar
3 green onions (green part only)
1 cup 0% Greek yogurt
1/2 cup mayonnaise
1oz 1/3 less fat cream cheese
1/4 cup grated parmesan cheese
2 teaspoon Worcestershire sauce
1/2 to 1 tsp hot pepper sauce or  to taste
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper


Directions:
Add all the ingredients to a food processor and combine well.
Use  fresh veggies or bread for dipping.

Here are the links to the other blogs where I found the recipes:

You can find the recipe for the Mini Burger Kabobs - note the hamburger seasoning contains sugar so I just used salt, pepper & garlic,    Stuffed Mushrooms - note I left out the wine, GF Peanut Butter Chocolate Chip Cookies  and Guacamole & Cucumber Slices.

Chocolate PB Shake

 I am sure this isn't the only on plan chocolate peanut butter shake out there but this is how I made it and I'm totally addicted to it right now!  I also love it without the skinny chocolate and add a 2nd teaspoon of cocoa powder!  So YUM!

Chocolate PB Shake (S)

1 cup unsweetened almond milk
2 tbs on plan peanut butter
1 scoop on plan protein powder
1 tsp cocoa powder
2 tsp Truvia
1/2 tsp glucomannan
skinny chocolate (recipe in THM book)
2 cups ice

Add all ingredients to a blender and blend well until smooth.

Skinny Chocolate: this is a double batch in a larger pan.
For the Choc. PB Shake I used what I was holding there in my hand.

Chocolate PB Shake

For more information on Trim Healthy Mama you can visit the THM website

Linked up with:
Gwen's Nest:  Trim Healthy Tuesday

THM Snow Ice Cream

Snow Ice Cream (S)

5 to 6 cups clean snow
4oz heavy cream*
4 oz unsweetened almond milk (I use the 30 cal. one)
1 tsp vanilla
1 tbs Truvia

for orange creamsicle flavor add 1/8 tsp orange extract

Measure out 5 to 6 cups of clean snow into one bowl.  No yellow or brown icky snow!!
In another bowl mix cream, almond milk (you could skip the cream and use 1 cup of almond milk instead), vanilla and truvia (or sweetener of your choice) until the truvia has pretty much dissolved.   Add milk mixture to snow and mix until creamy.

You could use the mix of heavy cream & almond milk, coconut milk or  just almond milk!

I got about 4 servings from this. 

For more information on THM go HERE

Linked up with Gwens-nest.com Trim Healthy Tuesdays

Crab Cakes

Crab Cakes (S)
a quick & easy lunch for one!

(1) 4.25oz can crab
1 tsp oat fiber
1 tbsp minced onion
1 egg
salt & pepper to taste
1 tsp coconut oil

*optional you could add lemon zest, different seasonings, hot sauce

Combine all ingredients except coconut oil and mix well.  Divide into 2 patties.  Meanwhile heat small frying pan on med/high heat.  Melt 1 tsp coconut oil in pan and add patties.  Cook until firm & browned on both sides about 3 to 4 minutes on each side.


I served mine with green beans & cauliflower mashed potatoes (S) which can be found in the Trim Healthy Mama book on page 361.  I cooked according to the directions then topped with a handful of shredded cheddar cheese and baked at 350 degrees until melted and heated through.

The THM book also contains a recipe called Sponge Bob's Crabby Patties (S) on page 338 which uses salmon and is very good!

Chai Spice Pear Smoothie

Chai Spice Pear Smoothie (E)

1 pear chopped
1/2 C water
1/2 tsp Truvia
1/8 tsp cinnamon

Bring pear, water, cinnamon & sweetener to a boil. simmer about 10 minutes until pear is tender.  Let cool.

In a blender add:
about 2 Cups ice
1/2 Cup unsweetened vanilla almond milk
1/2 tsp Chai spice*
1 scoop protein powder
 cooled pears with liquid

Blend until smooth.

 Chai Spice Mix.

3 tbs cardamom
3 tbs cinnamon
4 tsp ground cloves
2 tsp nutmeg
1/4 tsp cayenne pepper
2 tsp allspice
4 tsp ground ginger

Mix together and store it in a 8oz canning jar.

 Enjoy!!

Pumpkin Spiced Oatmeal

Pumpkin Spiced Oatmeal (E)
serves 4

3 1/2 C water
2 C old fashioned oats

2 tbsp pumpkin (or more if you like)
1/2 to 1 tsp chai spice
1/2 tsp vanilla
2 tbsp truvia
1/2 to 1 tsp butter - optional

Bring water to a boil in pot.  Add all other ingredients and cook on medium for 5 minutes.  Remove from heat and let sit for a few minutes until the water is absorbed to your liking.
You may add more or less pumpkin, sweetener and spice to your liking!

I had mine this morning with a cup of  pumpkin chai tea.

Enjoy!

For more information on Trim Healthy Mama please go HERE

Pumpkin Chai Tea

I came up with this version of pumpkin chai tea after seeing many versions of it on Pinterest.

Pumpkin Chai Tea (FP)

4 C unsweetened vanilla almond milk (or plain unsweetened & add vanilla if you want)
2 C water
4 tea bags (I used 2 black & 2 oolong)
1 1/2 tsp Chai spice*
2 tbsp truvia
4 tbsp pumpkin

I brought 2 cups of water to a boil in the microwave and steeped the tea bags for about 10 minutes.  While that was steeping I added the rest of the ingredients to my crockpot.  I set it on high.  Once the tea was ready I poured that in and gave it all a good whisk.  Let it cook about 1 1/2 to 2 hours.  Serve with whip cream if desired!

* Click HERE for Chai spice mix recipe.

Nutrition info for entire recipe:
140 Cal., 10.25g fat, 6g net carbs
For 8oz serving:
 23.3 Cal, 1.7g fat, 1g net carb

compared to (1) 8oz serving Tazo pumpkin spice chai latte using 2% milk:
140 Cal, 2.5g fat,  31g carbs, 32g sugar

If your dog is like mine he'll be laying on the floor at your feet waiting for his serving of pumpkin too!

This recipe would be a fuel pull if you are following Trim Healthy Mama.
You can read more about THM HERE

Linked up with:
 Stacy Makes Since Trim Healthy Tuesday