Soup update

I made the delicious vegetable soup last night, and I think it turned out really well! Here are the variations I did:

-2 green peppers instead of 1

-2 jalapenos instead of 1

-I added a pound of ground turkey, which I browned with a packet of taco seasoning for flavor

-I used half vegetable broth and half fat free chicken broth for flavor, and no added points

-I used green medium salsa instead of fresh tomatillos

-I left out the red, poblano and chipotle peppers (because I prefer the taste of jalapenos and figured I had already added enough heat to my soup)

According to the ww.con recipe builder, this soup is only 2 points per 1 cup serving! Enjoy!

This Week & a WW recipe:

-Have been doing better with my eating. Hopefully results will show on Friday at my weigh-in.
-Haven't had the urge to shop at all. Saving money is a good thing!
-Have watched way too much Pawn Stars and American Pickers on the History Channel.
-Haven't cooked anything for dinner...unless a turkey sandwich counts? I'm planning to make this delicious looking 1 WW point soup today or tomorrow:

Mexican-Inspired One PointsPlus Value Soup
Makes 12 servings
PointsPlus™ value 1 per serving

Ingredients
2 cups fresh green snap beans, cut into bite-size pieces
3 cloves fresh garlic, minced
2 small zucchini, cubed
1 cup tomatillos, chopped
1 medium jalapeno pepper, finely chopped
14 oz canned diced tomatoes, Mexican-style preferred
1/2 medium poblano chili pepper
1 medium Spanish onion, chopped
1 medium green pepper, chopped
1/2 tsp cumin
1 tsp fresh oregano
6 cups vegetable broth
2 roasted red peppers packed in water
1 Tbsp chipotle peppers in adobo sauce
3/4 tsp salt
2 Tbsp fresh lime juice
1/2 cup fresh, chopped cilantro

Instructions
Put snap beans, garlic, zucchini, tomatillos, jalapeno, diced tomatoes, green chili pepper, onion, green pepper, cumin, oregano and vegetable broth into a large soup pot. Puree roasted peppers with chipotle in adobo sauce in a blender or food processor, and add to soup; stir to combine. Cover and bring to a boil over high heat. Reduce heat to low, and simmer, partly covered, for about 10 minutes.
Stir in salt, lime juice and cilantro. Serve.

Serving size: about 1 cup

I plan to add ground turkey to mine, which will make it about 3 points per serving, but then its an entire meal--especially if I add a little fruit on the side. You can't beat a 3 point meal! Plus, I could add on a pumpkin muffin (3 points), for lunch plus dessert all for 6 points. WW meal planning has become pretty fun for me! Plus, since I hate the gym and have not really been working out at all, I've got to jump start the losing again with really low point meals. Maybe I'll actually start working out too....we'll see.

Peanut Butter Brownie Cups

I make this delicious recipe from Bake or Break for my co-workers occassionally, and they all love these. There are a fabulous, salty-sweet treat, and very easy to make (no lie!). They are also very portable if you need to bring them to any holiday parties. I bring mine to the office on the Marta train, so obviously they are pretty durable. Enjoy!

3/4 cup granulated sugar
1/4 cup unsalted butter, softened
1 tablespoon water
3/4 cup semi-sweet chocolate chips
1 large egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon baking soda
1/2 cup peanut butter chips plus about 1/3 cup more for garnishing
1/2 cup semi-sweet chocolate chips plus about 1/3 cup more for garnishing
3/4 cup creamy peanut butter

Preheat oven to 350°. Spray or grease 12 muffin cups.

In a large microwave-safe bowl, combine sugar, butter, and water. Microwave on high for 1 minute or until butter is melted. Stir in 3/4 cup semi-sweet chocolate chips until melted. Stir in egg and vanilla extract. Add flour and baking soda, stirring until blended. Allow to cool to room temperature. Then, stir in 1/2 cup each peanut butter chips and semi-sweet chocolate chips. Spoon batter by heaping tablespoonfuls into muffin cups.

Bake for 13-15 minutes or until top is set and a toothpick inserted into the center comes out slightly wet. Place pan on wire rack. Centers of brownies will fall upon cooling. If not, tap centers with the back of a teaspoon to make a hole.

Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds, then stir. While brownies are still hot, spoon about a tablespoon of peanut butter into the center of each brownie. Top with semi-sweet chocolate chips and peanut butter chips. Cool completely in pan.

New Recipe

Chicken Corn Chowder Soup

1/4 cup margarine
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped carrot
2 TBs flour
1 TBs Batures Seasonings
2 cans chicken broth2 cups milk
2 to 3 cups diced chicken
1 can corn
1 can cream style corn


Melt margarine in skillet. Saute onion, celery, & carrots. Sprinkle flour and seasoning in to the saute mix. Stir well. Add other ingredients. Bring to a boil & simmer 20 minutes.


I made this soup this yesterday (and left out the can of regular corn), and it was delicious! Here is a photo of how it turned out :)

Cooking for the cooking challenged

I know I've talked about my lacking of cooking skills before, so Friday I have decided to make a real dinner to force myself to practice. And I say real dinner, because usually when I "cook", it consists of making one little thing and eating it. Friday I will be making a meal.

So far, these are the recipes I'm thinking of doing:

COOL WHIP DELIGHT (from cooks.com)

1 lg. crushed pineapple
2 cans Mandarin oranges
1 (6 oz.) pkg. orange Jello
1 carton cottage cheese
1 lg. carton Cool Whip

Drain fruit well. Cut up Mandarin oranges. Mix in dry Jello powder. Add cottage cheese and Cool Whip. Mix well. Let stand overnight.

Easiest recipe ever...and its a childhood classic which I love. And I can make it ahead!

Baked Chicken with Onions, Garlic, and Rosemary (from globalgourmet.com)

Position a rack in the center of the oven. Preheat the oven to 400 degrees F.
Rinse and pat dry:3-1/3 to 4-1/2 pounds chicken parts

Season liberally with:Salt and ground black pepper to taste

Toss together:3 medium onions, cut into rings
6 to 12 cloves garlic, thinly sliced
2 tablespoons olive oil
4 teaspoons minced fresh rosemary, or 2 teaspoons dried, crumbled

Spread half of the onion mixture in a shallow baking dish or roasting pan just large enough to hold the chicken pieces in a single layer. Arrange the chicken pieces skin side up on top, then cover with the remaining onion mixture.

Drizzle over the chicken:2 tablespoons olive oil
Bake the chicken until the dark meat pieces exude clear juices when pricked deeply with a fork, 45 to 55 minutes.

Sarina told me about this recipe last week. She made it and said it was wonderful and easy, so I'm going to give it a try and also add a few potatos to the mix. I'll let you know how it goes!

I'm thinking I'll probably make some crescent rolls for a little bread and a salad for some veggies. Sounds like an amazing dinner--and not all that complicated. Maybe if it goes well, I'll actually start to cook more often!