Chicken Veggie Soup

Here's a yummy and healthy chicken soup.

Ingredients
2 tbsp olive oil
1 lb mushrooms (porcini, shiitake, or portobello) rinsed and chopped
3 stalks of celery, chopped
1 large clove of garlic minced (we added 2 since we like garlic)
1 bunch of green onions, chopped
2/3 brown rice, cooked
4 cups low sodium chicken stock, divided
2 5oz of chicken breasts, cooked and cubed
Sea salt and pepper to taste
4 tbsp plan low fat yogurt as garnish (we left it out and it was still yummy!)

Directions
1. In a nonstick skillet, heat oil over medium high heat. Add mushrooms, garlic, celery and onions and saute for 4 minutes. Remove from heat and set aside.
2. Place 2/3 of cooked vegetable mixture and cooked rice in a food processor. Add 2 cups of broth and process until smooth.
3. Combine blended rice and vegetable mixture with remaining broth into a Dutch oven or soup pot. Transfer remaining cooked vegetable mixture from skillet to pot.
4. Add chicken cubers to pot and mix gently. Add salt and pepper to taste. Heat through. Serve hot with a dollop of yogurt for garnish.
(by Tosca Reno)

Yummy Punmpkin Bread

This bread is amazingly easy and yummy!
(makes 2 loaves)
Ingredients

16 oz of canned pumpkin
3 1/2 cups flour
2tsp baking soda
3 cups of sugar
4 eggs beaten
1 cup vegetable oil
1 1/2 tsp salt
2 tsp cinnamon
2 tsp nutmeg
1/2 tsp allspice
2/3 cup of water

1. preheat oven to 350 f.
2.In a large mixing bowl, stir together the flour, soda, salt, cinnamon, allspice, nutmeg and sugar.
3. Add eggs, water, oil and pumpkin.
4. Stir until blended.
5. Pour into two lightly greased and floured 9x5 loaf pans.
6. Bake approximately 1 hour at 350 f. Test for doneness.
7. Remove from the oven and cool slightly (10 minutes.)
8. Then take out of pans to cool on a rack.

Carrot Cake Cookies

I made these for my sister's cookie party and LOVE THEM!



Carrot Cake Cookies
• 1 cup packed light-brown sugar
• 1 cup granulated sugar
• 1/2 pound (2 sticks) unsalted butter, room temperature
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 2 cups old-fashioned rolled oats
• 1 1/2 cups finely grated carrots, (about 3 large carrots)
• • 1 cup raisins

Directions

1. Preheat oven to 350 degrees. Line two baking sheets with Silpat baking mats or parchment paper, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine sugars and butter; beat until light and fluffy, 3 to 4 minutes. Add eggs and vanilla, and beat on medium speed until well combined.

2. In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger; stir to combine. Gradually add flour to butter mixture; mix on a low speed until just blended. Mix in oats, carrots, and raisins. Chill dough in refrigerator until firm, at least 1 hour.

3. Using a 1/2-ounce ice-cream scoop, scoop dough onto prepared baking sheets, leaving 2 inches between cookies. Transfer to oven, and bake until browned and crisped, rotating pan halfway through baking to ensure even color, 12 to 15 minutes. Transfer to a wire rack to cool. Repeat baking process with remaining dough. Once cooled completely, use an offset spatula to spread about 2 teaspoons of cream-cheese filling onto a cookie. Sandwich together with a second cookie. Repeat with remaining cookies. Store in an airtight container for up to 3 days in the refrigerator.

Cream Cheese Frosting


• 8 ounces cream cheese, room temperature
• 8 tablespoons (1 stick) unsalted butter, cut into pieces, room temperature
• 1 cup confectioners' sugar
• 1 teaspoon pure vanilla extract


Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners' sugar, and continue beating until smooth. Add vanilla, and stir to combine.

Oatmeal Protein Smoothie

This is a yummy shake which is easy to make in a pinch.
Ingredients

• 1/4 cup dry uncooked oatmeal
• 1 Tbsp natural nut butter- peanut, soy, cashew, almond or nut butter of your choice
• 1 scoop protein powder, vanillia is best
• 1 Tbsp honey
• 1 Tbsp flax seed
• 1 cup milk- skim, almond, goat, soy, rice, or milk of your choice
• 1/2 tsp cinnamon
• Ice

Method

Puree all ingredient, adding ice to adjust consistency of smoothie.

Can also add 4 Tbsp raw unsalted sunflower seeds added.

(From the Clean Eating Cookbook.)

Flour's Famous Banana Bread

This banana bread recipe is to die for enjoy!
Ingredients
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup sugar, plus 2 tablespoons sugar
2 eggs
1/2 cup vegetable oil
3 1/2 bananas, very ripe, mashed
2 tablespoons low-fat sour cream
1 teaspoon vanilla
2/3 cup walnuts, toasted and chopped (I normally leave this out)
Preheat oven to 350°F. Sift together first four ingredients. Beat sugar and eggs with a whisk until light and fluffy. Drizzle in oil. Add bananas, sour cream, and vanilla. Fold in flour mixture and nuts. Pour batter into a buttered 9" x 4" loaf pan and bake for 45 minutes, or until a toothpick inserted in the center comes out clean. Makes 12 servings. Lower-fat version: Reduce oil to 1/4 cup, add 1/4 cup unsweetened applesauce (260 calories, 9 grams of fat).

Honey Glazed Garlic Chicken

This recipe is awesome, easy, and quick! It's great for a night that needs a dinner real quick!

Ingredients

2 5oz raw chicken breasts

1 tbs honey

1 tbs balsamic vinegar

1 chopped shallot (or I used 1 c minced onion)

2 minced garlic cloves

1/2 tsp dried basil

1/4 tsp peper

Directions

Preheat oven to 375 degrees. Place chicken in a foil-lined baking pan. In a liquid measuring cup add honey, vinegar, shallot (minced onions), garlic, basil and peper. Pour mixture over the chicken. Bake for 30 to 35 minutes.

Cookie-rific ice cream freeze

Ingredients:
5 ounces light vanilla soymilk
1/4 c fat free vanilla ice cream
1/2 pack of 100 calorie packs of oreo or grasshopper thin crips
1 tsp Coffee mate Fat Free French Vanilla powdered creamer, disolved in 1 ouce warm water
2 no-calorie sweetner packets
5-8 ice cubes
Optional: Fat Free Reddi Whip

Directions:
Place all ingredients in blender. Blend on high for 45 to 60 seconds. Pour and Enjoy.

Makes one serving and only 160 calories!