Chicken Tortilla Soup

Found this recipe on myrecipe.com and spiced it up and added a few things to it :]

1 sm onion

2 cloves garlic

olive oil

1 14.5 oz can diced tomatoes

1 32 oz box of chicken broth

1/2 c cooked arborio rice

2 c shredded chicken (from rotisserie)

1 tbsp crushed red pepper

1 tbsp chili powder

1 tsp cumin

1 tsp paprika

To a large skillet add the olive oil then add the diced onion and cook for about 5 minutes then add the garlic and spices and cook for an additional minute.

Then add the diced tomatoes and chicken broth and bring to a boil and then simmer for 15 minutes.

Next add the shredded chicken and stir...slowly add the rice and stir again. Cook for another 2 minutes and serve!

The spices can be adjusted to your liking...I also add a dollop of sour cream once ready to serve!

This pairs well with corn muffins and I found a great recipe that I'll have to post soon!

Fruit Salad with Honey-Yogurt Sauce

My friend Johnny @ work told me about this recipe from Cooking Light...it is oh so good and filling!

Ingredients

• 1 cup vanilla low-fat yogurt
• 1 tablespoon honey
• 1 1/2 teaspoons grated lime rind
• 3 cups cubed pineapple (about 1 medium)
• 1 1/2 cups chopped Braeburn apple (about 1 large)
• 1 cup orange sections (about 2 oranges)
• 1 cup chopped peeled kiwi (about 2 large)
• 1/3 cup flaked sweetened coconut
• 1 medium banana, sliced
• 1/4 cup slivered almonds, toasted

Preparation

Combine yogurt, honey, and lime rind in a small bowl.

Combine pineapple and next 4 ingredients (through coconut) in a large bowl; toss gently to combine. Just before serving, stir in banana. Top fruit mixture with yogurt sauce; sprinkle with almonds.

Quaker Oat Bran Muffins

I was in desperate need of some fiber oat loving muffins and came across this recipe from completerecipes.com!

Ingredients:

2 c Quaker Oat Bran Cereal
1/4 c Firmly packed Brown Sugar
2 ts Baking Powder
1/2 ts Salt (optional)
1 c Skim or 2% lowfat Milk
2 Egg Whites, slightly beaten
1/4 c Honey or Molasses
2 tb Vegetable Oil

Directions:

Heat oven to 425 degrees. Line 12 medium muffin cups
with paper baking cups or spray bottoms only with
vegetable oil cooking spray. Combine dry ingredients.
Add milk, egg whites, honey and oil; mix just until
dry ingredients are moistened. Fill prepared muffin
cups almost full; bake 15 to 17 minutes or until
golden brown. 1 dozen

Tahini Oat Cookies

Thanks to Whole Foods once again!

Ingredients

1 cup rolled oats
1 cup whole wheat pastry flour
1/4 teaspoon sea salt
1 teaspoon baking powder
1/4 cup tahini
1/4 cup sesame oil
1 teaspoon vanilla extract
2 teaspoons cornstarch
1/2 cup maple syrup
2 tablespoons sesame seeds

Method

Preheat oven to 350°F. Grind oats in a blender until coarsely ground (some whole flakes should remain intact). Do not wash out blender.

In a large mixing bowl, combine oats, flour, salt and baking powder.

Place tahini, sesame oil, vanilla, cornstarch and maple syrup in blender and process until smooth. Stir this mixture into oat mixture.

Drop tablespoons of batter on a greased baking sheet. Sprinkle with sesame seeds. Bake for 10 to 12 minutes, until cookies are golden brown on bottom and puffed.

Corn Bread Chicken Sausage Stuffing

This recipe comes courtesy from Whole Foods Market...I do add my own flair :)

1 8x8 premade corn bread (Whole Foods)
1 lb Italian chicken sausage (mild and/or hot)
4 slices favorite WHITE bread (hearth bread/Italian bread)
1 lg onion
4 cloves garlic
3 celery stalks
2 granny smith apples
2 c chicken stock
1 tbsp thyme
1 1/2 tbsp sage
1 c dried sweet cranberries

First preheat oven to 300 and place cut up corn bread onto cookie sheet in oven for 1 hour; do the same with the WHITE bread but for about 20 minutes

Cut up the onion, garlic, and celery

Cut up the apple and mix with thyme and sage in separate bowl

In large pan cook sausage and crumble with spatula til golden brown...once done take out and put on plate with paper towel...remove drippings

Place onion, garlic and celery into pan on med heat and cook for 5 minutes til onion is soft

Then place apple and seasonings into pan and cook for another 4 minutes

Once that is done mix the ingredients in the pot with the sausage and the breads

Then add chicken stock and cranberries...preheat oven to 375 and then bake in casserole dish for 35 minutes and ENJOY

Quick and Easy Ice Cream

Who doesn't love ice cream...for those who don't I can't understand :)

My recipe follows the usage of an electric ice cream mixer...oh modern technology

Easy Vanilla:

3 c milk ( I use fat free & it still tastes delish)
1 c sugar
2 tsp vanilla

Combine and mix in ice cream mixer for 30 min then place in tall plastic container to freeze

Honey Vanilla:

3 1/2 c milk (once again ff...I call it skinny girl milk)
1 c honey
4 tsp vanilla

Follow the same directions as the Easy Vanilla

Coffee Ice Cream:

Use the Easy Vanilla as your base and add coffee granules...I add about 2-3 tbsp

Cinnamon Sugar Toasted Almonds

Just in time for the Holiday season...I've been craving these almonds so I decided to make them myself!

1 egg white
2 tsp water

1/2 c sugar
1/4 c brown sugar
2 tsp cinnamon
1/2 tsp salt
1 tsp vanilla

3 c almonds

Whisk egg white, add water and whisk til foamy, add almonds and mix to coat

Mix together sugars,salt and cinnamon then add to almond mix and then
add vanilla

Preheat oven to 250

Place almonds on cookie sheet in single layer (coat cookie sheet or
use parchment paper)

Bake for 1 hr 15 min...check every 30 minutes