Tag Archives: soup

WIAW: Golden Syrup & Turkey Trot Blues

21 Nov

Today I wanted to throw in another WIAW post inspired and created by Jenn over at Peas and Crayons.

For breakfast I had these tasty waffles. Their stats aren’t too bad either! I added a spread of peanut butter, a sliced banana, and a drizzle of syrup.

I also spent a fortune (ok, not a fortune, but it’s definitely more expensive than ‘fake’ syrup!) to try out pure maple syrup, the ingredient list is awesome and it’s so sweet you don’t need as much, if we were big waffle or pancake eaters I’m not sure we could continue buying the stuff but since we aren’t, it’ll last us for a while!!

Mid-morning snack was the best yogurt in the world – full fat Toasted Coconut Vanilla greek yogurt.

Lunch is typically leftovers, Monday night I made this very heart soup – Chunky Turkey, Vegetable and Rice soup from Skinny Ms. I doubled it and we have tons of leftovers so Tuesday was a perfect day to warm some up quick on my lunch break.

and a handfull of these grapes that we got from my Mother in Law…they are so good but very cold on my teeth!

Mid-afternoon snack, sometimes I get this in and sometimes I don’t…sometimes it’s fruit (an apple/banana/pineapple), sometimes it’s almonds (although I’ve gotten really tired of these lately and can’t seem to eat them anymore), or a granola bar. This was sent to me from a friend, it’s fudge dipped coconut…very yummy!

For dinner I made turkey bacon BLT’s, a spinach salad, and butternut squash fries. I am trying to get all squashed out before it’s all gone. These fries are really good but last night I was off a little on my cooking because not only did I get the bacon a little too done but the fries weren’t quite crispy…at all…where normally they are perfectly crunchy and salty. My multitasking skills need some work!

My plates always look wet when I take a picture of them…I swear we dry our dishes!

I am so excited for Thanksgiving this year. Although it’s been a rough year, I have so much to be thankful for and that’s really brought me through all of the struggles in the past year!

One thing I am really trying hard not to think about this year though is that I am not able to run in our local Turkey Trot. Last year it was my hardest run of the year and a large part of why I wanted to wait to try for a baby until after the holidays. Since I was no where ready to run a half marathon, the Turkey Trot’s miles of hills motivated me to run on the coldest of mornings. Sadly, this year I am injured because that’s what it is. I will run it again though and I will probably run it even better because I will be well rested and fueled!

With that in mind, I will enjoy this year’s Thanksgiving because I am surrounded by people I love, enjoying (and not feeling guilty for) all of the food and treats I will consume, and I will remember this year as being one of the most relaxing holidays yet!

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Taste of Home’s Chicken Tortilla Soup

25 Oct

During the fall and winter months, David and I love having soup. I will usually make at least a double batch with intentions on freezing some of it but it never fails, we always eat it up before there’s any left to freeze. This soup I found last winter from the Taste of Home’s website.

When I was in college, one of my favorite things was their Chicken Tortilla Soup. I loved getting it and dipping tortilla chips in it. So last winter, I missed it more than ever and found a ‘healthier’ way to make it at home (and I don’t have to share it with a bunch of hungry college students!) The original recipe can be found here along with the Nutritional Information although I doubled the recipe but everything else mostly stayed the same.

Taste of Home’s Chicken Tortilla Soup

2 cans of Fat-Free Refried Beans
2 cans of Black Beans, rinsed and drained
2 cans of reduced-sodium Chicken Broth
A bag of frozen corn
1.5 cups of salsa (usually this is just estimated by how it looks)
A few cooked and shredded/cubed chicken breasts (this could also be from a can of chicken in water – rinsed and drained, or cooked ahead of time chicken breasts and measure to your liking)
1 cup water
4 cups shredded reduced-fat cheddar cheese, divided
Tortilla chips for dipping or crushing 🙂

*Sometimes if I have any peppers or tomatoes on hand I will dice these up and throw them in as well

In a pan, combine all of the ingredients except the cheese. Bring to a boil. Reduce heat, cover and simmer for 10-15 minutes. Add some cheese, stir until melted. Sprinkled remaining cheese when served. And don’t forget to get some blue chips or tortilla chips for dipping. Enjoy 🙂