Category: Recipes/Cooking

“Skinny” Chicken Tortilla Soup

tortilla soup

This is one of my favorite (and one of the kids’ favorites!) soup. It’s a “skinnier” version as well, so that’s always a plus. I tweaked it a bit, but the original recipe is from the “Cook This, Not That!” recipe book. You can also change the recipe around and use the base for the soup for fish soup, etc.

You’ll Need:
About a tblsp. of olive oil
1 small onion, chopped
2-3 tblsp. of minced garlic (we like garlic!)
1 14oz. can of whole peeled tomatoes
1 tblsp. (or more depending on your taste) of chipotle powder
1 48oz. carton of fat-free chicken broth
1-1 1/2 lbs. boneless skinless chicken breasts, chopped in large cubes
Salt and black pepper for chicken
About 4 white corn tortillas, cut into half-inch strips
Juice of 2 limes
Fresh avocados, cubed
Chopped cilantro, optional

Preheat your oven to 450 degrees (this is for the tortilla strips later.) Heat the olive oil in a large pot on medium heat. Toss in the onion and garlic and cook till translucent. Be careful not to burn the garlic. Remove pot from burner and transfer the garlic and onion to a blender, add the full can of whole peeled tomatoes with juice, and chipotle powder. Puree until smooth.

Return the puree to the pot and carefully add the chicken broth. Bring to a rolling boil. Once boiling, carefully drop your seasoned chicken cubes into the broth mix. Poach the chicken till cooked all the way through, usually around 10 minutes.

Lay the tortilla strips on a baking sheet making sure none are overlapping. Bake until lightly browned and crispy. This usually takes me anywhere from 5-7 minutes; be sure to keep an eye on them!

Pour the lime juice into the soup. Taste your broth and adjust the flavor with salt and pepper if needed. Pour your soup into bowls, topping with the diced avocado, tortilla strips and cilantro. Enjoy!

Whole-Wheat Angel Hair Pasta & Smoked Salmon in Lemon-Caper Sauce

I had this pasta at House.Wine. a couple of weeks ago and have been wanting to make this ever since.

Pasta & Salmon in Lemon-Caper Sauce
Pasta & Salmon in Lemon-Caper Sauce

You’ll Need:
2 tblsp. olive oil
2 tblsp. minced garlic
10-14oz. whole-wheat angel hair pasta
1 cup chicken broth
Juice of 2 lemons
2 tblsp. onion powder
2 tblsp. wheat flour
1 2 1/4oz jar of capers (I used Goya brand)
1/2 tsp. crushed black pepper
A few dashes of sea salt
1 4oz. package premium sliced smoked salmon (I used Vita Classic Peppered Salmon. Keep refrigerated till ready)
Parsley & crushed red pepper as garnish

Heat sauce pan over medium heat.

Meanwhile, mix chicken broth, lemon juice, and onion powder in a bowl. Add wheat flour and whisk. Add capers. Set aside.

Boil wheat pasta till cooked (not mushy, somewhat al dente). Drain when done.

Saute minced garlic in olive oil for 3-5 minutes, making sure not to burn garlic.

Add chicken broth mix to garlic. Add pepper, dash of salt. Simmer till sauce becomes thick, stirring occasionally.

Open package of smoked salmon and separate slices. Plate your spaghetti and add sauce. Add sliced salmon on top and sprinkle crushed red pepper and parsley on salmon.

Peanut Butter-Oatmeal-Banana Smoothie

I tried this recipe yesterday morning and not only was it healthy & delish, it was so filling! It kept me full from 8am-noon!

Before & after!
Before & after!

You’ll Need:
1 1/2 bananas, sliced & frozen
1/3 C. oatmeal
1/2 C. skim milk
1 small bottle Yakult
2 tablespoons peanut butter
dash of cinnamon
1-2 tablespoons of honey

Toss all ingredients into blender and puree till smooth. So quick and simple!

You can change this up and add some vanilla extract, or swap out the peanut butter for strawberries :).