Tasty Tuesday: 30 Minute Chicken Tortilla Soup

This YUMMy recipe is from MoscatoMom. This delicious and filling Chicken Tortilla Soup is ready in just 30 minutes but tastes like it has been cooking all day! Perfect for cold nights this winter!

Prep Time:  5 mins     Cook Time:  20 mins
Servings: 6

Ingredients

1 cup carrot matchsticks
1 small bell pepper diced
1 cup mild salsa
2 Tbsp olive oil
1 Tbsp Better Than Bouillon – Roasted Chicken Flavor
4 cups water
5 corn tortillas cut in to strips
1 package liquid fajita seasoning
1 rotisserie chicken

Instructions

1. In a large pot begin by sauteeing carrots and bell pepper in olive oil until soft.
2. Add in salsa, Better Than Bouillon and water and bring to a boil.
3. Add in liquid fajita seasoning and allow to boil for 10 minutes.
4. While that boils, cut tortillas into strips and shred chicken.
5. Add tortillas to soup and stir until tortillas begin to dissolve.
6. Add in shredded chicken and let cook for 5 minutes.
7. Serve hot topped with your favorites – sour cream, avocado, and cheese!

This is a great tailgating meal…Okay so it may not be in a crock pot BUT it doesn’t mean you can’t put it in one.  The best way to transport your crock pot or food to a tailgating party is in a Thirty One Market Thermal!  The Fresh Market Thermal is a stylish, portable thermal large enough to hold two 9″x13″ casserole dishes (and a crock pot). A must-have for family picnics, tailgating, trips to the beach, days on the boat, potlucks, grocery shopping or weekend camping. Its water-resistant Leak Lock thermal lining means you can add ice to this cooler bag to keep food and drinks cold. Need more room? The sides unsnap and expand to give you more space inside. Long handles allow you to carry it over your shoulder when you need to be hands-free. The Fresh Market Thermal also features a zipper closure for securing contents and an exterior front pocket to hold other important items.

Have a ThirtyOne-derful day!

Tasty Tuesday: Golden Autumn Beef Pot

   

Today’s recipe is direct from my Weight Watcher’s Facebook group.  It sounded yummy so I wanted to share….

Prep: 45 minutes     Cook: 1:30 minutes     Serves: 8

6 Smartpoints per serving ( 1 serving = 1 1/2 cups)

Ingredients

• 1 ¹⁄₂  pound(s) uncooked trimmed top round steak, Cut into 1 inch cubes
• 2 Tbsp olive oil
• 2 medium uncooked onions , chopped
• 3 medium uncooked potatoes, cubed
• 2 cups uncooked rutabaga, cubed
• 1 ¹⁄₂ cups uncooked carrots, chopped
• 2 ¹⁄₂ cups uncooked cabbage, coarsely chopped
• 2 Tbsp fresh parsley – chopped or 2 tsp dried
• 1 bay leaf
• 4 beef bouillon cubes
• 6 cups water
• 1 Tbsp vinegar
• 1 tsp sugar
• 1 ¹⁄₂ tsp salt

 Instructions

1. In a Dutch oven or heavy pot, brown meat in oil in 2 batches. Set aside.
2. Saute onions in same pan until soft.
3. Return meat to pan along with remaining ingredients.
4. Simmer, covered, 1 to 1 1/2 hours or until meat is tender.

This is a great tailgating meal…Okay so it may not be in a crock pot BUT it doesn’t mean you can’t put it in one.  The best way to transport your crock pot or food to a tailgating party is in a Thirty One Market Thermal!  The Fresh Market Thermal is a stylish, portable thermal large enough to hold two 9″x13″ casserole dishes (and a crock pot). A must-have for family picnics, tailgating, trips to the beach, days on the boat, potlucks, grocery shopping or weekend camping. Its water-resistant Leak Lock thermal lining means you can add ice to this cooler bag to keep food and drinks cold. Need more room? The sides unsnap and expand to give you more space inside. Long handles allow you to carry it over your shoulder when you need to be hands-free. The Fresh Market Thermal also features a zipper closure for securing contents and an exterior front pocket to hold other important items.

Have a ThirtyOne-derful day!

Tasty Tuesday – Quinoa Fried Rice

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This recipe is courtesy of Damn Delicious.  I love that it is cost-effective and HEALTHY (well, basically).  There is no MSG, has a bunch of protein, vegetables and amazing flavor.   This makes a ton of food, so this is an awesome recipe to make on Sunday for meal prep for the week – great for lunches, a side for dinner or even a nighttime snack.

Ingredients:

3 cups of cooked quinoa

3 eggs cooked

1/2 cup frozen peas

1/2 cup frozen corn

1 white onion, chopped

1 zucchini, chopped

2 green onions, sliced

8 ounces mushrooms, sliced

2 carrots, peeled and grated (or chopped)

1 head of broccoli, chopped into florets

4 tablespoons of soy sauce (There are sodium & gluten free options)

2 tablespoons of olive oil, divided

Sriracha

Directions:

1. Heat olive oil in a medium skillet over low-medium heat.
2. Add eggs and fry 2-3 minutes per side until cooked through. Let cool, then dice into small pieces.
3. Heat one tablespoon of olive oil in a large skillet over medium-high heat.
4. Add garlic and onion and cook until onions have become transparent (4-5 min).
5. Add mushrooms, broccoli and zucchini. Cook until vegetables are tender, stirring constantly.
6. Add corn, peas, carrots and quinoa. Cook and stir consistently until heated through (about 2 minutes).
7. Add soy sauce and stir to combine. Continue cooking and stirring constantly until heated throughout (about 2 minutes).
8. Stir in green onions and diced eggs.

Serve immediately and drizzle with Sriracha for a spicy kick!  Let me know what you think.

Have a ThirtyOne-derful day!

 

Tasty Tuesday – Slow-Cooker Veggie Soup

I LOVE this healthy recipe from Hungry Girl.  It is worth the 10 minutes event the night before to get everything ready in the crock pot BEFORE you leave for a busy day.  When you come home, you have dinner just add some rolls or garlic bread…I know that kills the “low cal” and “no points” but it is yummy!

Prep: 10 minutes           Cook: 3 – 4 hours on high or 7 – 8 hours on low

Ingredients:
1 cup chopped carrots
1 cup chopped celery
1 cup chopped onion
2 tsp. chopped garlic
2 tsp. Italian seasoning
1/2 tsp. onion powder
1/4 tsp. dried thyme
1/4 tsp. each salt and black pepper
2 bay leaves
6 cups reduced-sodium chicken broth
14 oz. (about 2 medium) zucchini
4 cups roughly chopped spinach leaves
Optional seasonings: additional salt and black pepper

Directions:
Add all ingredients to a slow cooker except zucchini and spinach. Mix well.

Cover and cook on high for 3 – 4 hours or on low for 7 – 8 hours, until veggies have softened.

Once soup is almost done cooking, use a spiral vegetable slicer to cut zucchini into spaghetti-like noodles.  If you don’t have a spiral veggie slicer, peel zucchini into super-thin strips, rotating the zucchini after each strip. (This can be done when you are prepping and placed in the refrigerator)  Roughly chop for shorter noodles.

If cooking at high heat, decrease heat to low. Remove and discard bay leaves. Stir in zucchini noodles and spinach. Re-cover, and cook for 10 minutes, or until zucchini noodles have slightly softened and spinach has wilted.  Just enough time to cook some of that garlic bread maybe even melt some cheese on it!  🙂

MAKES 6 SERVINGS: 1/6th of recipe (about 1 1/3 cups): 56 calories, 0.5g total fat (0g sat fat), 701mg sodium, 10g carbs, 2.5g fiber, 4.5g sugars, 3g protein — SmartPoints™ value 0*

 

Tasty Tuesday – Stuffed Portobello Mushrooms

Today’s recipe is courtesy of Hungry Girl!

Prep time: 28 min      Cook time: 35 min     Serves: 4

These mushrooms are brimming with the flavors of sweet carrots, tart lemon juice and fresh basil.

Ingredients
2 spray(s) cooking spray
5 large portobello mushroom(s), stems removed
1 medium uncooked carrot(s), diced
1 medium uncooked onion(s), chopped
3 1/2 oz dried shiitake mushroom(s), stems removed, thinly sliced (5 mushrooms)
3/4 cup(s) dry textured vegetable protein (I use soy crumbles)
1 1/4 cup(s) vegetable broth, or water
1 Tbsp balsamic vinegar
1 Tbsp fresh lemon juice
1 Tbsp basil, fresh, chopped, plus more for garnish
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1 1/4 cup(s) canned tomato sauce, seasoned

Instructions
Preheat oven to 400°F. Coat a baking sheet with cooking spray and roast 4 portobello mushroom caps until tender, about 20 to 25 minutes. Chop remaining mushroom cap and set aside. Remove mushroom caps from oven and keep warm.

Meanwhile, coat a nonstick stick skillet with cooking spray and set over medium heat. Add carrot and onion; cook until soft and starting to brown, about 10 minutes. Add reserved chopped portobello cap and shitake mushrooms and cook to soften mushrooms, about 4 to 6 minutes.

Add TVP and broth (or water) to mushroom mixture. Cook until water is absorbed, about 5 minutes. Add vinegar and lemon juice. Stir in fresh basil and season to taste with salt and pepper.

Arrange portobello caps in a shallow roasting pan. Scoop 1/2 cup of TVP filling over each mushroom and top each with 1/3 cup of tomato sauce. Warm in oven 10 minutes. Garnish with fresh basil before serving. Yields one stuffed cap per serving.

Sounds YUMMY, right?  It is!  I LOVE making these.  Let me know what you think….

Have a ThirtyOne-derful day!