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Sunday, January 6, 2013

Sat. Jan 5th

Broccoli Cheddar Soup for Lunch!

Daily Tidbit:  Healthy cooking starts with what you have in your kitchen.  Here are 10 Foods That Should Be in Your Pantry: 


Breakfast:  Oatmeal with Cinnamon & Walnuts
1/2 cup plain Oatmeal (uncooked),  microwaved with 1 cup Fat Free Milk
2 tbsp chopped Plain Walnuts &
2-3 shakes of Plain Cinnamon on top

5 oz Strawberry Banana Spinach Smoothie (recipe below)
Regular Coffee, splash Fat Free Milk


Broccoli Cheddar Soup with Hot Sauce
Sour Dough Crispbread with Hummus & Olives

Lunch:  Broccoli Cheddar Soup with Sour Bread Crispbread & Hummus

1 bowl of Broccoli Cheddar Soup (recipe below), topped with some extra Shredded Cheddar Cheese & 1 tsp Hot Chili Pepper Sauce
1 Sour Dough Crispbread with 1 tbsp Hummus (storebought) & 1 Kalamata Olive, sliced & more Hot Chili Pepper Sauce
1 cup fresh cut Watermelon
Decaf Coffee, splash Fat Free Milk 


Snack: 1/4 Trader Joe's 72% Cacao Dark Chocolate Bar (.425 oz)


Snack:  3 small balls of fresh Mozzarella & 4 Dried Apricots



Snack:  1/2 cup Pistachios in shell (which is approximately 1/4 cup Pistachio nuts), Fat Free Milk


Dinner: GNO: Dinner at a Friend's House!

Appetizer:  Tons of Baby Carrots (there were loads of other yummy things, but I was saving myself for dinner and just stuck to the Carrots!)

Pecan Crusted Chicken in a Creamy Frangelico Sauce
Pecan Crusted Chicken Breast in a Frangelico Cream Sauce with Mushrooms and Rosemary, served with Penne Pasta (YUM!)
Arugula Salad tossed with Fresh Mozzarella, Toasted Pine Nuts, sliced Red Onion, Dried Apricots, & chopped Plum Tomatoes in a Balsamic Vinaigrette
2 slices of Italian Bread, sopped up the extra Cream Sauce on my plate
Mandarin Orange Seltzer

Chocolate Chip Blondie

1 Chocolate Chip Blondie & 1 Chocolate Chip Cookie
Mandarin Orange Seltzer



Strawberry Banana Spinach Smoothie Recipe:

Into blender put:

1 cup Fat Free All Natural Vanilla Yogurt
2 Bananas
1.5 cups Strawberries
1 packed cup fresh Baby Spinach

Blend and serve!  



Broccoli Cheddar Soup Recipe:

Put Dutch Oven on medium heat on stove and add 1 tbsp EVOO & 1/2 White Onion, sliced.  After 5 minutes or so, add 2 cloves of Garlic, sliced and stir for 1-2 minutes, being careful not to brown the Garlic, lower heat if necessary.  Add 1 large head of Broccoli, 1 Yukon Gold Potato, with skins left on, and 4 cups Organic Low Sodium Chicken Broth and Water if more liquid is needed.  (Obviously, if you want to make this Vegetarian use Veggie Broth instead).  Partially cover and bring to a boil.  Once boiling, lower heat and simmer until Broccoli is soft.   Turn off heat and Puree using an Immersion Blender (or carefully use a ladle to put batches of soup into a food processor to Puree).  Add 1 cup of freshly shredded Cheddar Cheese and salt to taste.  Serve with Additional Shredded Cheddar Cheese on top or Parmesan.



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