Chickenless Noodle Soup

Today was one of those days when, after I left the house, I realized I had forgotten to defrost anything. So when I got home this afternoon, I tried to think: What can I cook that tastes like there's meat but requires no defrosting and very little prep time? The answer was Chickenless Noodle Soup! This is so insanely easy, and it was delish!

Chickenless Noodle Soup

Nutritional Information
(for entire pot of soup)

  Calories                       365
   Fat                              6.9g   26%
       Saturated Fat          3.6g
   Cholesterol                15mg
   Sodium                      353.4mg
   Carbohydrates           28.7g    48%
       Fiber                      6.9g
       Sugars                    15.2g
   Protein                       15.8g
   WW Plus Points         6


Ingredients:

-4 stalks celery, chopped
-1 red onion, chopped
-About 15 baby carrots/1 adult carrot, chopped
-2 cloves garlic, minced/finely chopped
-1 tablespoon chicken bouillon, pref. low sodium (I used Knorr brand)
-8 cups water
-2 ounces dry fettuccine or other wide, flat pasta (not pictured)
-1 to 2 teaspoons olive oil (not pictured)

Put a big stock pot over medium heat, and add your chopped celery and a tiny bit of olive oil (just enough to wet the bottom of the pot). Let the celery cook while you chop up your onion.

Add your freshly chopped onion, and sautee for a few minutes, stirring often so that the onions don't brown. If your pan gets a little dry, add a bit more olive oil so nothing sticks to the bottom.

While your onion is cooking, chop the carrots and garlic. Add the carrots and garlic to your pot and cook until garlic is fragrant.

Then add 8 cups hot water and 1 tablespoon chicken bouillon granules to your pot and stir until the bouillon is dissolved. Bring to a boil, then cover, reduce heat, and simmer for about 30 minutes.

About 10 minutes before the soup is done, break up the pasta and add to the soup. Recover and continue to cook until pasta is al dente.

If you want to add chicken, you can add it in and let simmer with everything else until it's cooked through, but believe me, you won't miss it!

Then just fill up your favorite bowl and enjoy!

This was so delicious, there were no leftovers! This makes 4 big bowls, each about 95 calories and less than 2 WW points. Serve this with cornbread or biscuits, or skip the pasta for an even light version. No matter how you serve this soup, it is delish. Enjoy!

Healthy, Hearty Beef Stew

Well, life has been busy--as always. My wedding anniversary is this month (two years!), and to celebrate we went out of town for a concert. It was a wonderful, loooong weekend (didn't get back home until Wednesday), and the cooler weather this weekend got me excited for fall. That excitement, plus my recent craving for soup, made me think up this recipe.

   Beef Stew

Nutritional Information
(for the entire batch--makes about 4 to 5 big bowlfuls)

   Calories                 555
   Fat                         21.1g
       Saturated Fat     7.9g
   Cholesterol            103.1mg
   Sodium                  1,064.7mg
   Carbohydrates       53.1g   (39%)
        Fiber                 13.7g
        Sugars               28.2g
   Protein                   37.2g
   WW Points            13

Ingredients:

-1/4 lb ground chuck
-1 white or yellow onion
-5 stalks of celery
-a couple of handfuls of baby carrots (I counted 15) or 2 larg carrots
-2 cloves garlic
-1 can diced tomatoes
-2 pinches of dried rosemary (only because I ran out!)
-1/2 teaspoon red pepper flakes, or to taste
-1/2 teaspoon cracked pepper
-1/2 teaspoon powdered beef bouillon (not pictured)
-salt, to taste
I originally was going to make this a rosemary-rich stew, but I ran out of dried rosemary! So at the end, I added the beef bouillon to make the broth a bit richer.

Chop up the onion, and cook the onion and beef in a dutch oven or big stock pot over medium-high heat.

Saute until meat is no longer pink, drain off the fat, and return to the pan.

Chop up the celery and carrots, and mince the garlic, then add to your pot. Stir around and saute until the garlic is fragrant, then add the can of tomatoes (with their juices), pepper, rosemary, and red pepper flakes.

Simmer and stir for about a minute, then add 4 cups hot water and beef bouillon.

Bring to a boil, then cover, reduce heat, and simmer about 30 minutes to an hour--the longer you let this simmer, the more the veggies will suck up the flavors. For more soup, just add more water and let simmer longer.

When it's all simmered down and the veggies are tender, spoon out a big bowlful and serve with some butter-covered sweet yellow cornbread.

This stew hit the spot--the red pepper flakes gave it little extra heat, and the celery and carrots were very filling. One bowl is just under 120 calories and about 3 Weight Watchers points, making this a low-calorie dinner that is extremely satisfying. Enjoy!

Beef and Black Bean Soft Tacos with a Creamy Avocado Dip

The last few days have been a whirlwind--and my poor husband has seen the effects of my busy week. The past couple of meals I've made were less than stellar, and yesterday was just a Chick-fil-a kind of day. But after a good night's sleep (and a couple of Zyrtec), I was actually excited about cooking supper tonight. The only problem: nothing was defrosted. So I ran some frozen hamburger meat under hot water for a quick defrost and decided to fix soft tacos.

     Beef and Black Bean Soft Tacos with a Creamy Avocado Dip

Nutritional Information
(for 2 soft tacos, about 2 tablespoonsful avocado dip, and 5 chips)
   Calories:               681
   Fat:                       21.6g
       Saturated Fat:   5.4g
   Cholesterol:          32.4mg
   Sodium:                1289 mg
   Carbohydrates      47g
        Fiber:               9.7g
        Sugars:             4.5g
   Protein:                 17.7g

Ingredients:

-1/2 lb ground chuck
-1 cup uncooked brown rice (I used Minute brand, but any brown rice will do)
-1 medium yellow or white onion, diced
-1 can black beans, drained
-1 small can tomato paste (not pictured)
-water
-Flour tortillas*
-Shredded Colby-jack cheese, to garnish (1 used about 1/2 to 1 tablespoon per soft taco)
-Shredded lettuce, if desired (not pictured)
-2 ripe avocados
-Lime juice
-Onion powder, garlic powder, salt, and pepper
-1 tablespoon Greek yogurt (not necessary, but it makes the dip a little creamier)
*For a lighter option, use corn tortillas (or none at all) instead of flour, and substitute one of the avocados with 1/4 cup Greek yogurt

Cook your rice according to package directions, then heat a large skillet on medium high heat. Cook your hamburger meat for a few minutes, breaking the meat up while it cooks.

Once the meat starts to brown, add about 3/4 of your diced onion, and sautee for a few more minutes, until the meat is completely browned and the onion is semi-translucent.

Add your drained can of black beans and couple shakes of garlic powder, and stir until combined.

Add your rice, and your can of tomato paste, then fill the empty tomato paste with water and pour in with everything else.

Mix everything up, and let it simmer on low while you mix up the avocado dip.

For the dip, just mash up the flesh of 2 avocados, 1/4 of your diced onion, a few shakes of salt, pepper, and garlic powder, about a tablespoon of Greek yogurt, and a dash of lime juice.

Then just spoon your ground beef mixture in your tortillas, top with cheese and lettuce, and serve with the avocado dip and a few chips.

This is a quick, delicious recipe that was very filling--and it made enough filling for FOURTEEN soft tacos, so there are plenty of delicious leftovers. Enjoy!

Baked Chicken Legs with Red Potatoes and Green Beans

Well, it's been a while! Life has been busy, and while I have been taking pictures of my meals, I just haven't found the time to get on here and post about them. So today I'm starting it back up with a simple, delicious meal that takes maybe 5 minutes of prep!

This is a great weeknight meal because all you have to do is throw it together, then throw it in the oven, and viola! 45 minutes later, dinner is done.

What makes this dish so great (other than the fact that you only dirty ONE dish!) is that it uses chicken legs instead of chicken breasts. Don't get me wrong, I love chicken breasts, but they can easily become dry and overcooked. Not only do chicken thighs have a wonderful skin that gets crispy and seals in the moisture, but its meat is darker and has a richer flavor than chicken breasts do.

   Baked Chicken Legs with Red Potatoes and Green Beans

Nutritional Information per serving:
   Calories:                 525
   Fat:                         15.7g (27%DV)
       Saturated Fat:     4.3g
   Cholesterol:           104.9mg
   Sodium:                 1,640.3mg
   Carbohydrates:      56.8g (44%DV)
        Fiber:                7.7g
        Sugars:              5.7g
   Protein:                  36.6g (28% DV)

Here are the ingredients:
-Package of bone-in, skin-on chicken leg quarters (I rubbed the chicken thighs in a mixture of paprika, onion powder, garlic powder, cracked pepper, and Creole seasoning and let it sit in the fridge overnight--but you can leave this step out and it'll still be delish!)
-1 can Italian cut green beans, drained
-3 medium red potatoes (you can use any potato, but I prefer the taste of red potatoes)
-2 to 3 cloves garlic, minced
-Olive oil
-Salt and Pepper, to taste
-Tony Chachere's Creole seasoning, to taste (I used about 1 teaspoon or so)
I thought I wanted to put in red bell pepper and shallot, but decided last minute to leave them out

Preheat the oven to 450 F, then line a baking dish with foil (for easy cleanup). Pour your drained can of green beans into both sides of the dish, leaving a gap in the center for your chicken. Then cube up your potatoes and layer them on top of the green beans. Finely chop your garlic and sprinkle on top, then place your chicken legs in the center, skin-side up. Drizzle olive oil over everything, and sprinkle on some Tony Chachere's, salt, and pepper. Then just pop in the oven and set the timer for 40 minutes.

About 40 to 45 minutes later (or until the internal temp reaches 180 F), it's done! Take out the chicken and let it rest for a few minutes, and stir up the potatoes and green beans in the bottom of the baking dish.

Then just plate and serve!

 

 This dish made two healthy, hearty servings, and cleanup afterwards was a breeze! Enjoy!

Easy Chicken Stir-Fry

I love all types of Asian food, but I'm not very good at cooking it. It always turns out a little...funky. But this chicken stir-fry was sooooo simple, and it turned out delish!

The ingredients:

-Whole grain spaghetti--you can also use whole wheat linguini or any broad noodle
-2 chicken breasts, cubed
-2 cloves garlic, finely chopped
-1 red bell pepper, cut into long, thin strips
-1 green bell pepper, cut into long, thin strips
-1 red onion, cut into long, thin strips (I cut mine into rings then cut the rings in half)
-Olive oil
-Rice vinegar
-Soy sauce
-Hoison sauce
-Sesame seeds
I though I wanted some cabbage and carrot in this, but decided last minute not to add them in

Put the cubed chicken breasts in a small bowl and pour in 2 tablespoons rice vinegar and 2 teaspoons soy sauce. Let this sit while you cut up the veggies and garlic. Cook the pasta according to package directions, then drain and set aside.

Heat some olive oil over medium-high heat, then saute 1 clove of garlic until fragrant--about a minute or so.

Pour the chicken, along with the soy sauce and vinegar, into the skillet and cook.

Stir-fry until the chicken is golden brown, about 5 to 7 minutes. Pour the contents of the skillet into a small bowl, cover with foil, and set aside while you cook everything else.

Heat 1 to 2 tablespoons olive oil in the skillet, then add the bell peppers and stir-fry.

After cooking for 2 minutes, add the onion and remaining garlic. Continue stir-frying until veggies are al-dente--be careful you don't overcook them, or the dish could become soggy and slimy.

Stir in the chicken and juices, then add 1/2 to 1 tablespoon soy sauce and about 1/4 cup hoison sauce. You don't need a lot of the sauce--just enough to coat everything. Let cook for about a minute.

Add the noodles, then toss to mix everything up.

Sprinkle on some sesame seeds--I, of course, added a generous sprinkle of red pepper flakes!--and serve!

I love, love, love this dish! It is easy to make and very yummy--and unlike normal Asian cuisine, I wasn't hungry 30 minutes later. Enjoy!

Spaghetti with Meat Sauce

After a long day of putting together Ikea furniture and deep cleaning the bathrooms, the last thing I wanted to do was slave over a hot stove! So we had spaghetti with meat sauce, crescent rolls, and canned green beans--and it was delicious!

The ingredients:

3 large cloves garlic, finely chopped
Olive oil
1 lb ground chuck
1 teaspoon rosemary
1 teaspoon onion powder
1 teaspoon oregano
1 teaspoon basil
1 teaspoon cracked black pepper
Red pepper flakes, to taste (I probably used 1 teaspoon or so)
1 can tomato puree
1 can diced tomatoes
1 can Italian green beans
1 pat butter
1 teaspoon brown sugar (not pictured)
1/2 teaspoon garlic powder (not pictured)

Put a pot on to boil and cook your pasta. Chop up your garlic, then saute in a little bit of olive oil for a minute or two over medium-high heat--until the garlic is fragrant.

Add your hamburger meat, and cook until browned, stirring frequently.

About midway through, add a few shakes of onion powder and a pinch of dried rosemary.

Drain off the fat, then add your tomato puree, diced tomatoes, basil, oregano, pepper, onion powder, and red pepper flakes. Mix everything together, then reduce your heat and let it simmer while everything else finishes--or at least 10 minutes--until the flavors meld together.

While that's simmering, drain your green beans, then put in a microwave-safe bowl with your butter, brown suger, and garlic powder. Zap in the microwave for two minutes, stir, then microwave for one more minute. This is the type of green beans I always ate as a child--great for a fussy child who hates greens!

Then just plate and serve!

The red pepper flakes give a good spice to the sauce--and it made enough for a big plate of pasta amd leftovers for lunch tomorrow! Enjoy!

Lemon Chicken with Creamy Asparagus Pene and a Spring Mix Salad

Our local grocery had chicken breasts on sale ( I bagged 4 packs!), so chicken's on the menu for tonight! I fixed lemon chicken with creamy asparagus pene and a side salad.

The ingredients:

2 chicken breasts (boneless, skinless)
Lemon pepper
Salt
Olive oil
Whole wheat pene pasta
Heavy Cream
Butter (not pictured)
Cracked black pepper
Asparagus
Shredded Romano cheese
Salad fixins
You'll also need some saran wrap and a meat pounder or rolling pin.

Let's get started! Cook the pasta according to package directions, then pound your chicken to an even thickness. Sandwich a chicken breast between the saran wrap, then hit with your rolling pin until it's about 1/2 inch thick.

This is what the chicken should look like after you flatten it:

 Rub lemon pepper and salt into both sides of your chicken, then heat some olive oil in a skillet on medium-high.

 Once your olive oil is heated up, saute your chicken for about 4 minutes on each side. To keep the chicken moist, make sure the skillet is fully heated before you put the chicken in. The high heat sears the outside and keeps the chicken juicy.

While your chicken is cooking, combine 1/2 cup heavy cream and 1/4 stick of butter in a small sauce pan and heat on medium until it's simmering.

Once it starts simmering, add about 1/4 teaspoon lemon pepper, 1/2 teaspoon cracked black pepper, and a handful of Romano cheese, then put on low heat.

Flip your chicken over and continue cooking until the internal temperature is 180 degrees. Once they're cooked, put them aside and let them rest.

Combine the sauce with the pene pasta and take off of the heat.

Chop up your asparagus then quickly fry in the skillet until it's al dente.

Combine your asparagus with your pasta, adding another 1/4 stick of butter.

Combine your salad fixins--I used a spring mix, an avocado, and some feta--then top with some garlic-olive oil dressing or my simple dill dressing. Then just plate and serve!

The lemon pepper in this makes it nice and light, and it was so yummy that there weren't any leftovers. Enjoy!