Had To Post This Recipe: Chicken Curry & Rice Soup

We just had an AMAZING dinner, and monkey bread is in the oven. I had to share the dinner recipe since it was only 256 calories per 1 full cup. So, without ado...

2 tbsp Margarine
1 onion chopped small
2 Carrots, peeled and diced small
2 Celery Stalks diced
3/4 cup whole wheat flour (King Arthur is best)
3 1/2 cups Fat Free Milk
2 Tbsp Curry Powder
1 tsp Ground Ginger
1 tsp Turmeric
1/2 cup Fat Free Sour Cream
4 cups Low Sodium Chicken Broth
3 cups Diced Cooked Chicken
2 1/2 cups wild rice (Cooked)

Saute onion, carrot and celery in margarine for 2 minutes. Add Flour and mix well. Gradually add milk. Add Curry Powder, ginger and turmeric. Bring to a boil and cook until thickened. Add Sour Cream and chicken broth gradually. Add chicken and rice. Bring to a boil and simmer for 20-25 minutes until vegetables are tender.

ENJOY!!

Let me know if you try this and what you think. I prepared the meat and rice ahead as wild rice can take 50 minutes to cook through.

Working it all in

Menu Planning is so crucial, so this week I have vowed to create a healthy menu plan.

I hate choosing a day for each meal, because its all about taste buds for each specific day. My solution is to plan 5 meals then I can eat off of that menu when I feel like eating that type of food. This gives me  the right to have a (healthy) craving. I think as Caroline grows she will appreciate this too, because we can let her choose with us.

This weeks Menu:
Turkey Meatball Soup
Zesty Orange Chicken breast
Garlic Mashed "Potatoes"
Macaroni and "Cheese"
Chicken breast with homemade Salsa topping
"Spaghetti Meatball" Pie
"Brownies"

So I am sure you are thinking to yourself why the quotations? Well, I have started this week to "indulge". Not like you would think. I am eating these foods made with vegetable purees. So the mashed potatoes are about 1/2 potato and 1/2 pureed cauliflower. These offer a low fat, high fiber option vs the fatty sour cream/butter/cream version. This saves you calories and fat. Macaroni and cheese, this one is made with butternut squash and parmesan (again, lower fat, high fiber). The Brownies...this one is my favorite. It is made with carrot and spinach puree and 3 oz chocolate. Low fat, high fiber. Spaghetti meatball pie gives you meatballs that are made with whole wheat bread crumbs, squash puree and broccoli puree.

So what brings this on.....

My daughter has been slightly constipated (lots of milk/bananas/cheese to thank for this). Not only that, but I have been reading up on the health benefits of fruit and vegetable puree (think double veggies if you have a side of broccoli with your mac n "cheese". Plus what kid doesnt love it).

So here is to getting healthy. Let me know if you are willing to try some purees and what you think of them. It does take a few hours to prepare these, but Nick works on bikes in the dining area while I am pureeing so we got some good couple time in while I was waiting for steaming to finish.

I am still striving. Health has to be #1 for me, so if you are on a journey to health, post a comment - leave a tip - share a story. I know we can get there and learning from one another is a great tool.

Stuffed Shells for dinner, Pumpkin Pie Cheesecake Squares as Dessert

Hi All!!

With my love of cooking and baking, it is very frequent I am asked for recipes and dinner ideas. Today I tried a few new things, and I think they turned out pretty good, so I thought I would share.

Stuffed Shells

2 Tbsp olive oil
1/2 Cup diced sweet onion
1/4 Cup shredded carrot
3 cloves garlic
1/2 Cup shredded zucchini
12 Jumbo Shells
12 oz reduced fat ricotta cheese
1/2 cup shredded mozzarella divided
1/2 cup shredded parmesan divided
dash salt
dash pepper
15 oz can diced tomatoes with basil and garlic
Italian Seasoning

Saute onions, carrots and garlic in oil until onions are tender. Add zucchini and cook 4 minutes more. Meanwhile, boil shells as directed on the box. Cool vegetables 5 minutes.

In a bowl, combine ricotta cheese, 1/4 mozzarella, 1/4 parmesan, vegetables and spices. Fill shells with cheese mixture.

Spread 1/2 the tomatoes in a greased 13 X 9 pan. Arrange shells in a line. Add a spoonful of diced tomatoes accross the middle of each shell and top with remaining cheese. Bake covered 30 mins. Remove cover, bake additional 15-20 minutes.

And on to dessert:

Pumpkin Pie Cheesecake Squares

45 gingersnap cookies crushed to crumbs
1/3 cup butter melted
1 tsp sugar

1 cup sugar
4 packages cream cheese (8oz each)
1 can pumpkin
4 eggs
1 tblsp vanilla
1 tsp pumpkin pie spice

In a large bowl, add gingersnaps, butter and sugar. Press into a 13 x 9 pan.

In a large bowl, combine cream cheese and sugar until fluffy. Add eggs one at a time. Add vanilla and spice. Pour over crust.

In a preheated 350 degree oven, bake 45-50 minutes. Allow to cool 15 minutes and use a knife to loosen edges. Refrigerate until cold through.


Hope you all enjoy!!

Sonja