Healthy Crock Pot Chicken Enchilada Soup from SkinnyTaste

Here is another great soup recipe from SkinnyTaste.com.  I've been really happy with everything I've tried from both the blog and Gina's cook book.

Crock Pot Chicken Enchilada Soup

Doesn't that look good!


Give it a try.  Its pretty tasty:

Minestrone Soup

During the winter I love soup.  I make a big batch and freeze half.  I'm so glad I did because this past week we got another batch of cold weather and I thawed out my minestrone and lunch was done for the week

Try it for yourself.

Minestrone Soup

Ingredients:

½ lb sweet Italian sausage

1 c. diced  Onion

1 cloved minced garlic

1 c. carrots, diced

1 tsp basil

¼ tsp oregano

2 small zucchinis, diced

1 – 1 lb can Italian tomatoes (diced or stewed)

20 oz beef  stock

1 – 1lb can red or white kidney beans

½ c. rice or barley

½ c. red wine

1 Tbsp oil

Salt and pepper to taste

Directions:

Brown sausage in oil in a large kettle or stock pot over medium heat.  Add onion, garlic, carrot and basil.  Cook for 5 minutes.  Add zucchini, tomatoes, broth, and oregano.

Bring to boil then simmer for 1 hour. 

Add beans with liquid, rice/barley and wine.  Simmer another 20 minutes or until grain is cooked (note barley will take 30-40  minutes to cook to desired firmness)

Serve with grated parmesan.

Enjoy!

Stuffed Pepper Soup from SkinnyTaste

In the winter I'm very into soups.  I love the warmness that you get from them.  They just feel like a comfort food when its so cold outside.

I've also been thinking about trying stuffed peppers, because I've never made them (although my hubs says I have so maybe its better to say I don't remember ever making them :) )

And lo and behold but this stuffed pepper soup recipe popped up in my Facebook news feed from SkinnyTaste.  I've tried several of Gina's recipes, from both her website and cookbook and I've been extremely happy with both how easy most of them were, the taste and the healthy aspects.  You really can eat healthy and enjoy it - especially with others out there first leading the way and sharing what they know!!

The only change I made was to replace the brown rice with cauliflower rice and to use diced tomatoes with chilies to give it a little bit of zip.   The brown rice is fine for Phase 4, but the cauli-rice makes this friendly for all phases.

Stuffed Pepper Soup adapted from www.SkinnyTaste.com

Ingredients:

• 3 cauliflower rice  (or 3 c cooked brown rice for Phase 4)
• 1 lb 95% lean ground beef or turkey
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1 cup finely diced onion
• 3 cloves garlic, chopped
• 2 cans (14.5 oz each) cans petite diced tomatoes 
• 1 3/4 cups tomato sauce
• 2 cups reduced sodium, fat-free chicken broth
• 1/2 tsp dried marjoram
• salt and fresh pepper to taste

Directions:

In a large pot or dutch oven, brown ground meat on high heat and season with salt.Drain fat if any, reduce heat to medium-low, then add peppers, onions and garlic.Cook about 5 minutes on low heat.

Add tomatoes, tomato sauce, chicken broth, marjoram and season with salt and pepper to taste. Cover and simmer on low heat for 30 minutes. Serve about 1 1/3 cups of soup in each bowl and top with 1/2 cup cooked cauliflower rice.

Makes about 9 1/2 cups.

Nutrition Facts from MyFitnessPal.com

Servings 6.0

Amount Per Serving

calories 218

Total Fat 6 g           

Saturated Fat 3 g     

Monounsaturated Fat 2 g

Polyunsaturated Fat 0 g

Trans Fat 0 g

Cholesterol 67 mg  

Sodium 1114 mg     

Potassium 940 mg  

Total Carbohydrate 15 g     

Dietary Fiber 2 g    

Sugars 9 g               

Protein 24 g

Carrot Ginger Soup

Fall is the perfect time for soup.  Its also a Phase 4 suggested dinner.  Its warm and satisfying on a cold fall evening and many soups are jam packed with vegetables and low in fat and carbs.  One of my favorite soups is a Carrot Ginger soup I learned in the second week of my first cooking class ever.   Its amazing!

I served this with some toasted grain free bread from AgainstAllGrain.com.  I am really liking this site.  While not all gluten free recipes are low carb, I've been able to find several between the website and Danielle's cook books (which I purchased for my kindle) that are great tasting and fairly healthy (non-processed ingredients, healthy fats, etc). I am finding the gluten free sweet treats made with almond and coconut flour are just as satisfying to my sweet tooth and these are lower in carbs mainly due to the flour used.  I don't know if I can repost the recipes or if I will just provide links, but I will ask that question.  Either way, expect to see some banana bread and "granola" bar recipes in the near future. The granola is made from crushed nuts and is so satisfying I can barely finish one!  But that's a post for another day.  You came here today for a soup recipe and soup recipe you shall have

Here you go ...

Carrot Ginger Soup (From The Culinary Experience Class at Kirkwood)

Ingredients:

1 T butter (or ghee)

½ Onion, chopped

½ celery stalk, chopped

½ sweet potato, chopped

½ parsnip, chopped

3 c. carrots, chopped

1 ½ tsp minced fresh ginger root (equivalent to ½ tsp ground ginger)

3 c. chicken stock

¼ c. heavy cream (or coconut creamer or Greek yogurt)

¼ tsp grated nutmeg

Salt and pepper to taste

Directions:

Melt butter in large pot.  Add onion and celery and cook until soft

Stir in sweet potato, parsnip, carrots, ginger and stock.   Bring to a boil.  Lower heat, cover and simmer about 20 minutes.

Pour soup into a food processor or blender and process until smooth.  Return soup to pot.  Stir in cream and nutmeg.  Add salt and pepper to taste.  Reheat slowly to serve.

Enjoy!

Nutrition facts: Using ghee and coconut creamer (from MyFitnessPal.com)

Calories: 212

Fat: 4 g

Total Carbs:  37 g (Net Carbs: 31g)

Fiber: 6 g

Protein: 7 g