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Green Soup

Green Soup

So as I said yesterday, I went shopping for this wedding I’m cooking for on Wednesday.  As always, I over did it.  I am only cooking for 30 but I planned for 300.  And I bought way too much food.  Good news is, I can still use it.

Tonight, I decided I’d use up some excess spinach and cauliflower.  So I made what I’ll call Green Soup.  It was creamy, savory, simple, and chalk full of vegg, at only 150ish calories for a big bowl.  It is sure to warm you up on these colder nights.

Ingredients:

  • 1 tbsp butter
  • 1 small white onion
  • 2 garlic cloves
  • 2 quarts of chicken stock
  • 1 head of cauliflower
  • 1 pound of baby spinach
  • 8 ounces low fat cream cheese
  • 8 ounces of non fat Greek yogurt
  • 1/2 cup Parmesan cheeseonion

In a large soup pot, heat butter over medium heat.  Add in sliced onions and garlic cloves.  There is no need to chop these small, you’ll be pureeing them later.

cauliflower

Roughly chop the whole head of cauliflower, including the stem.  Add to the onion and garlic.

broth

Add in broth, and bring to a boil.  Simmer for 5 minutes or so to soften the cauliflower.

spinach

Add in the spinach.  Stir.

puree

Transfer to a blender, or use a stick blender to puree the soup.

soup

Serve with an ounce of Greek yogurt and a tablespoon of Parmesan cheese.  Enjoy!

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Turkey Soup

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I threw this beauty together tonight on a whim… it was like Thanksgiving in a bowl.  Honestly, when ever you combine sage, squash and turkey, it is Thanksgiving in a bowl.

If you’ve read any of my recent posts, you know that I recently baked a 20+lb turkey, upside down mind you. And now I have gobs (or gobbles) of meat in my freezer.  So after a hard workout at the gym (really I did heady intervals on the elliptical for an hour, only because I can water food network and sweat at the same time.  It makes it that much more enjoyable [ and really, I’m having a hard enough time walking right now as it is.  I worked with a trainer on Monday and did squats until the sun went down and my poor legs are still mush]) I needed something quick and hardy to put together.

Using left over turkey, turkey drippings, and stock made from turkey drippingsSo here is how it when down:

  • 1 tbsp turkey ghee or butter
  • 1 small onion, diced
  • 5 stalks of celery, diced
  • 1 small butternut squash, peeled and diced
  • 1/2 tbsp sage
  • 1 1/2 quarts of turkey stock
  • 1 quart milk
  • 4 ounces melting cheese (or cream cheese)
  • 2 zucchinis, chopped
  • 6 cups shredded turkey
  • salt and pepper to taste
  1. 1.  In a large soup pot, heat ghee or butter over medium heat.  Add in onions, celery, and squash.  Stir and cook until the vegetables get a golden brown coloring.
  2. Add in sage and turkey stock and bring to a boil.  Reduce to simmer for 5 minutes, or until the squash is soft.  Using a stick blender, puree.  (If you don’t own a stick blender, transfer the solids and about 1/2 of the liquid into a blender and then return to the pot.)
  3. Add milk, cheese, zucchini and turkey.  While simmering, continue to stir so the milk and cheese don’t scorch.  Taste to see if you should add any salt or pepper.  Depending on the stock you use, you may not need to add any.

Serve and enjoy!

**If you wanted to make this paleo, you could substitute coconut milk and not use cheese.  However, if you eat primal, go ahead and add in milk and cheese.

Comment below if you try this recipe, or if you have a favorite way to eat left over turkey.

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Cream of Broccoli Soup

First recipe on the blog.

I’ve always been a fan of cream based soups, but we all know how those attack our waste lines.  So here is a healthier and just as tasty version. I added chicken to mine for more protein.

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Ingredients

  • 2 cups cauliflower
  • 3 cups chicken stock
  • 1 pound of raw chicken breasts.    If making vegetarian, you can substitute 2 cups of low fat cottage cheese, or 2 cups of low fat  mozzarella cheese.
  • 4 reduced-fat Swiss laughing cow cheese
  • 2 Tbsp reduced fat cream cheese
  • 1 cup broccoli
  • Salt and pepper to taste

Cooking Instructions

Chop the cauliflower into small bits. In a soup pot, add cauliflower, chicken stock, and chicken, bring to a boil. Once chicken breasts are cooked, remove chicken from pot. Set aside until cool enough to handle, and then chop into 1″ pieces. Meanwhile, add the laughing cow and the cream cheese to the soup pot. Using a stick blender, purée the cauliflower and stock. Add chicken back in, and add broccoli. Cook for 5 minutes. Add salt and pepper to taste.

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