Tonight’s post is my favorite kind, SPOTLIGHT!
I love to showcase what you guys come up with and you guys come up with some pretty yummy goodies. I really wanted to do a spotlight post on SOUP. Being from Texas I was never really a soup kind of gal, I mean I have pictures of me wearing shorts on Christmas morning. But living here in the frozen tundra, AKA New England, I have learned to love it and experiment with different recipes.
So sit back, grab a mug of something delish and pull on the cozy socks! These Spotlight soups are gonna hit the spot. (GGH Note: I decided to leave the recipes as YOU sent them! It’s your spotlight, your creativity. If you see a recipe that you’d like to try and it needs to be tweaked for calorie reasons, email me and I will certainly help you. Enjoy!)
Minestrone by Kelly Simmons
3 cups water
1 1/2 lb stew meat
4 carrots, diced
14 1/2 oz can tomatoes
2 tsp salt
10 oz pkg frozen mixed vegetables
1 Tbsp dried basil
1/2 cup vermicelli
1 tsp oregano
combine all ingredients in a slow cooker. cover and cook on LOW for 10-12 hrs or HIGH for 4-5 hrs. top servings with Parmesan cheese. enjoy!!
Pirate Stew by Kelly Simmons
3/4 cup sliced onion
1 lb ground turkey
1/4 cup uncooked long grain rice
3 cups diced raw potatoes
1 cup dried celery
2 cups can kidney beans, drained
1 tsp salt
1 tsp pepper
1 tsp chili powder
1 tsp Worcestershire sauce
1 cup tomato sauce
1/2 cup water
Brown onion and turkey in skillet. (we don’t use onion because we don’t like them…it still tastes good) drain. Layer in Crockpot in order given. cover and cook on LOW 6 hrs
Taco Soup by Kelly Simmons
1 lb ground turkey
1 (15 oz) can kidney beans
1 (11-15 oz) can corn, drained
1 (10 oz ) can Rotel tomatoes
1 envelope taco seasoning
1 (28 oz) can tomatoes
1 (15 oz) can pinto beans
1 envelope Hidden Valley Ranch Dressing (dry)
Brown the ground turkey. Drain. Add remaining ingredients and stir. Simmer in slow cooker on LOW for 6-8 hrs. serve with cornbread,
Chicken Tortilla Soup by Kelly Simmons
1/2 lb shredded, cooked chicken
1/2 (15 oz) can whole peeled tomatoes, smashed
1/2 (10 oz) can enchilada sauce
1 clove garlic, minced
1 cup water
1/2 (14.5 oz) can chicken broth
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp salt
1/8 tsp pepper
1/2 bay leaf
1/2 (10 oz) pkg frozen corn
pkg corn tortillas
Place all ingredients in slow cooker. Cover and cook on LOW for 3-4 hrs. preheat oven to 400 degrees. Lightly brush both sides of tortillas with oil. Cut into strips and spread on baking sheet. Bake until crisp, about 10 mins. Place in soup mixture. enjoy!!!
Caldo de Pollo (Mexican Chicken Stew) by Mabelle K
SERVES 5 (Best if served over steamed white rice!)
- 1 large onion, chopped
- 2 carrots, chopped 1/2-inch thick
- 3 medium potatoes, chopped bite size
- 1 1/2 cups chopped celery, chopped 1/4 inch thick
- 1 (7 3/4 ounce) can of el pato brand salsa fresco salsa (or “hot tomato sauce”, the yellow can not the green!)
- 6-8 pieces boneless chicken breasts and/or thighs (I like to throw in one thigh with bone-in for flavor!)
- 2 tablespoons olive oil
- 6 cups water
- 1 teaspoon salt
- salt and pepper
- 1-1 1/2 bunch cilantro chopped (optional if you don’t like cilantro)
- lemon or lime wedge (to garnish)
- in one tablespoon olive oil, heat pot on high heat and sear the chicken pieces till brown on all sides.
- remove and transfer to a plate/bowl (you will add it back).
- sauté onions with the rest of the olive oil in that same pot till translucent.
- add all the veggies.
- add chicken, water, El Pato sauce, and 1 tsp salt.
- Bring to boil, cover, lower heat to medium and cover and let cook for 25 minutes.
- lower heat to medium-low and let cook for 35 more minutes–the chicken will be falling off the bone. YUMM!!
- taste and add more salt and then pepper as needed.
- then throw in the cilantro, give it a good stir, then cover again and let it simmer for about 2 minutes.
- ladle in a bowl alone or over steamed white rice and garnish with lemon or lime wedges so your guests can squeeze it in.
French Onion Soup by Holly
1/4 cup butter (Olivio)
3 onions, thinly sliced
1 teaspoon white sugar (Truvia)
1 tablespoon all-purpose flour (rice flour or tapioca flour)
2 1/2 cups water
2 (10.5 ounce) cans condensed beef broth
1 Bay leaf
4 sprigs of fresh thyme tied w/ kitchen string
Ground black pepper to taste
1 French baguette
8 ounces sliced Swiss cheese
Melt butter or margarine in a 4 quart saucepan. Stir in sugar. Cook onions over medium heat for 10 minutes, or until golden brown.
Stir in flour until well blended with the onions and pan juices. Add water, wine, herbs, and beef broth; heat to boiling. Reduce heat to low. Cover soup, and simmer for 10 minutes.
Cut four 1 inch thick slices of bread from the loaf. Toast the bread slices at 325 degrees F (165 degrees C) just until browned, about 10 minutes. Reserve the remaining bread to serve with the soup.
Ladle soup into four 12 ounce, oven-safe bowls. Place 1 slice toasted bread on top of the soup in each bowl. Fold Swiss cheese slices, and fit onto toasted bread slices. Place soup bowls on a cookie sheet for easier handling.
Bake at 425 degrees F (220 degrees C) for 10 minutes, or just until cheese is melted
Corn Chowder by Holly
6 strips bacon, diced
3/4 cup diced celery
1 small onion, diced
1 cup diced uncooked potato
1 cup water
1 can condensed milk
1 can (14 3/4 ounce size) cream style corn
1/2 teaspoon seasoned salt
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper
In saucepan, cook the bacon, celery and onion over medium heat until the bacon is cooked. Drain. Add the potato and water. Cover and simmer 20 minutes or until the potato is tender. Stir in corn, milk and seasonings. Heat through but do not boil.
Low Fat Turkey Chili by Evelyn Melendez
The shopping list:
1 tbsp olive oil
1 large onion, finely chopped
1 red bell pepper, seeded and chopped
1/2 stick of celery, chopped
2 garlic cloves, minced
3/4 pound 99% fat-free ground turkey
2 tbsp chili powder
2 tsp ground cumin
1/2 tsp oregano
1/2 tsp ground coriander
1 can crushed tomatoes
1 can tomato sauce, no salt added
1 can black beans, rinsed and drained
Heat oil and sauté onions, celery, chopped pepper and garlic. Cook until onions are translucent. Crumble the turkey into the pan, and cook until no longer pink. Stir in chili powder, cumin, coriander and oregano. Add in tomatoes and tomato sauce, and simmer for 10 minutes, stirring occasionally. Add beans, mix well and cook on low heat for a further 5-10 minutes. Top off with some low fat sour cream.
Cream of Broccoli Soup by Erin Lefebvre
|1 medium garlic clove(s), minced|
|2 pound(s) broccoli, tough ends removed, stems and florets chopped|
|4 cup(s) fat-free chicken broth, or vegetable broth|
|1 cup(s) fat-free evaporated milk|
|1/2 tsp hot pepper sauce, or to taste|
|1/4 tsp table salt, or to taste|
|1/4 tsp black pepper, or to taste
Chicken Chili by Becky
2 cans Del Monte tomatoes
1 can corn
1 can black beans
2 chicken breast cooked and shredded
2 tbs chili powder
Simmer everything together until warm, serve with fat free sour cream.
If you haven’t already pulled out your crock pots and soup pots, now is your chance! Thank you for all of your recipes friends, they sound amazing.
Day 11 of your Challenge guys! Hows it going? You guys have been quiet, that’s NOT GOOD. Check in with me guys. I have received a few emails from some of you who have “fallen off the wagon”, and I will tell those of you who I haven’t heard from that have fallen off just like I told them…..stick your thumb out, hitch a ride and get back on! Don’t wallow, pick it back up and DO THIS! It’s your life your body you have control, the food and scale don’t YOU do. So re-light that fire and do this.
I hope everyone is having a wonderful weekend! Enjoy the recipes and I will see you tomorrow. I have a full day: Fit World in the AM to get my A$$ handed to me by Lea in Nick N Shred, then the hubby has a basket ball game and then errnads with my Zachary! I need to get some sleep tonight.
Sweet Dreams lovelies!
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