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

Ingredients

Soup:
• 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 Jalapeño peppers
• avocado
• reduced-fat Mexican shredded cheese
• cilantro, chopped
• lime wedges
• *Optional toppings are not included in nutritional calculations.

Instructions

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 http://www.skinnymom.com/skinny-crock-pot-chicken-tortilla-soup/

Inspiration Wednesday

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. 

Author: Liz

Serves: 6

Ingredients

• 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

Instructions

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

Inspiration Wednesday

Tasteful Thursday - Cauliflower Pizza

Makes 4 servings

Start to Finish: 1 hour 30 minutes

Ingredients

Pizza Crust

1 head cauliflower, cut into florets

2 garlic cloves

⅓ cup shredded part-skim mozzarella

⅓ 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

Directions

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

Inspiration Wednesday

Tasteful Thursday - Cashew Go Bars

Cashew Go-Bars

NOTES

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.

INGREDIENTS

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

DIRECTIONS

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.

INFORMATION

Yield

 

16 bars 

Cook Time

 

1 hour 30 minutes

Taken from Popsugar