Thursday, October 29, 2015

Tasteful Thursday - Chicken Tortilla Soup

Recipe: Tortilla Chicken Soup
Prep time: 5 minutes
Cook time: 4 hours on high or 8 hours on low
Yield: 6 servings
Serving size: 1¾ cups and 2 tablespoons tortilla strips
  • 1 pound boneless, skinless chicken breasts
  • 1 small onion, diced
  • 15-ounce can reduced sodium black beans, rinsed and drained
  • 12-ounces frozen corn
  • 8-ounce can tomato sauce
  • Two, 10-ounce cans Ro*Tel® Original Mile Diced Tomatoes & Green Chilies
  • 4.5-ounce can chopped green chilies
  • 1-ounce less sodium taco seasoning
  • 32-ounces Pacific® Organic Low Sodium Chicken Broth
  • ¾ cup Fresh Gourmet® Lightly Salted Tortilla Strips
  • Optional toppings*:
  • reduced-fat sour cream
  • sliced JalapeƱo peppers
  • avocado
  • reduced-fat Mexican shredded cheese
  • cilantro, chopped
  • lime wedges
  • *Optional toppings are not included in nutritional calculations.
  1. Place the chicken on the bottom of slow cooker.
  2. Add the onion, black beans, corn, tomato sauce, diced tomatoes, green chilies, taco seasoning, and chicken broth. Stir to combine.
  3. Cover and cook for 4 hours on high or 8 hours on low.
  4. Remove the chicken and shred. Return the shredded chicken to the slow cooker and mix well.
  5. To serve, ladle the soup into bowls and, garnish with 2 tablespoons of the tortilla strips.
Nutrition Information
Per Serving (1¾ cups and 2 tablespoons tortilla strips):
Calories: 331
Fat: 4g
Carbohydrates: 52g
Fiber: 7g
Sugar 11g
Protein: 25g
WWP+: 8

Taken from

Thursday, October 15, 2015

Tasteful Thursday - Autumn Egg Salad

Autumn Egg Salad

Whether you're cooking for a crowd or looking for something nutritious to feed your family at lunch, try this better-for-you egg salad. It's super easy to make this healthy egg salad, and the mix-ins add great nutrition to every bite. 
Serves: 6
  • 12 hard boiled eggs, coarsely chopped
  • 1 small carrot, peeled and shredded on the large holes of a box grater (1/3 cup)
  • 1 celery stalk, trimmed and cut into ¼-inch dice (1/4 cup)
  • ⅓ cup finely diced unpeeled apple
  • 3 to 4 tablespoons light mayonnaise
  • 3 to 4 tablespoons 2%-fat Greek yogurt
  • 2 teaspoons honey mustard
  • Kosher salt and pepper
  1. Place the eggs, carrot, celery, apple, mayonnaise, Greek yogurt, and honey mustard in a large bowl and mix together until well combined. Season with salt and pepper to taste.
  2. Serve on its own, on top of a salad, or in a sandwich.

Taken from Meal Makeover Moms

Thursday, October 8, 2015

Tasteful Thursday - Cauliflower Pizza

Makes 4 servings
Start to Finish: 1 hour 30 minutes


Pizza Crust
1 head cauliflower, cut into florets
2 garlic cloves
 cup shredded part-skim mozzarella
 cup grated Parmesan cheese
2 eggs, lightly beaten
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh thyme
Salt and freshly ground black pepper
Pizza Topping
½ cup marinara sauce
8 ounces fresh mozzarella, sliced
3 tablespoons chopped fresh basil


1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
2.In the bowl of a food processor, combine the cauliflower with the garlic. Pulse until the mixture resembles a fine meal, 2 to 3 minutes. Transfer to a large mixing bowl.
3. Add the shredded mozzarella, Parmesan and eggs, and mix to combine. Stir in the herbs, and season with salt and pepper.
4. Press the cauliflower mixture into a ½-inch-thick circle on the prepared baking sheet. 
5. Bake the crust until it’s crisp and golden around the edges, 25 to 30 minutes. Remove the crust from the oven.
6. Spread the marinara on top of the crust. Arrange the mozzarella slices evenly over the sauce. Bake until the cheese is melted and bubbly, 15 to 20 minutes more.
7. Let the pizza cool for 5 minutes before slicing.Garnish with basil just before serving.

Taken from PureWow

Thursday, October 1, 2015

Tasteful Thursday - Cashew Go Bars

Cashew Go-Bars


I ended up cutting the bars in half to make them more snack-sized. The recipe will make 16 larger rectangular bars or 32 smaller square bars.
Easy Energy Bar Recipe For Camping


Cooking-oil spray
1 cup regular rolled oats
1/3 cup oat bran
3 tablespoons flaxseed
1 cup whole-wheat flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup roasted salted cashews, chopped
1 cup dried mission figs, chopped
3/4 cup cashew butter
1/4 cup milk
1 large egg
1/2 cup honey
Zest of 1 lemon
1 tablespoon lemon juice


  1. Line a 9- by 13-inch pan with plastic wrap, leaving an overhang on the 9-inch sides, and coat with cooking-oil spray. In a large bowl, stir together oats, oat bran, flaxseed, flour, baking powder, salt, cashews, and figs until well blended.
  2. In the bowl of a stand mixer, beat together peanut butter, milk, egg, honey, lemon zest, and lemon juice until well blended.
  3. Add flour mixture to cashew butter mixture, and beat until completely blended. Scrape dough into pan, and with wet fingers or a rubber spatula, pat to fill pan completely and evenly (dough is sticky, so you may need to coat your hands in cooking-oil spray). Chill dough until firm, about 30 minutes.
  4. Meanwhile, preheat oven to 300°F. Invert pan onto a work surface, lift off pan, and peel off plastic. Using a bench scraper or knife, cut straight down lengthwise through the middle, then crosswise to make 16 bars, each 1 1/2-inch wide. Place bars about 1 inch apart on a baking sheet lined with parchment paper.
  5. Bake bars until lightly browned and somewhat firm to touch, about 20 minutes. Remove from oven, and let cool completely. Bars will keep up to 2 weeks, stored airtight, or 2 months, frozen.