With fall weather come soup! Yay for soup.
I made this soup for myself a week or so ago and planned on having it for lunch for the week. I made the soup during the day and left it sitting on the stove when I took one of the kids to their practice. I had mentioned to Craig that we were having the Cinnamon Waffles for dinner that night, so he SHOULD have known that the soup wasn’t dinner. However, when I came home from sports, opened the pot of soup to put it in containers for myself, it was near empty except for the carrots sitting on the bottom. Yep, he ate it all but the carrots! I had nothing to eat for lunch. I assumed that the soup would be overlooked because of the green and orange things floating in the liquid! Nope!
So I made this for diner tonight. A not so hot day, a not so cold day. A day of church and Brooklyn’s first soccer game. Got home and put this together in just a matter of a half an hour!!!
- 3 cups vegetable broth
- 3 cups water
- 1/2 teaspoon dried Italian seasoning
- 1 9 ounce package cheese-filled spinach tortellini
- 3 large carrots, peeled and sliced into thin coins
- 1 6 ounce bag baby spinach
- Grated Parmesan cheese (optional)
1. In a large pot, bring broth, water and Italian seasoning to a boil. Add the tortellini and simmer for 3 minutes. Add carrots and simmer for an additional 4 minutes. Stir in the spinach and simmer for 2 more minutes or until vegetables are tender and the spinach is wilted.
2. Ladle soup into bowls and serve with Parmesan cheese, if desired.
Servings Per Recipe: 4; Amount Per Serving: Calories: 215, Protein(gm): 9, Carbohydrate(gm): 37, Fat, total(gm): 4, Cholesterol(mg): 15, Saturated fat(gm): 3, Dietary Fiber, total(gm): 6, Sodium(mg): 1006, Percent Daily Values are based on a 2,000 calorie diet.
I threw some frozen bicsuits in the oven to dip in the soup. Great dinner! AND I have leftovers for lunch!!
Patricia – Two Girls Cooking
While on my search for healthier foods, I found this chicken dinner. I was ready to have the Chicken Cordon Bleu that I had made before. As I said I went online in search of diabetic recipes (I am not diabetic but trying to lower my sugar intake). And this was the best way I could think of to find recipes.
I found this on Food.com and thought I’d give it a try!
Now don’t get me wrong, I do have some things planned to post that may not be the best as far as health wise goes, but all things in moderation I was told again today (thanks Heidi).
So here’s our Lemon Caper Chicken.
- 1 tablespoon olive oil
- 4 thinly-sliced thinly-sliced boneless skinless chicken breast halves
- salt and pepper
- 4 teaspoons whole wheat flour, divided
- 1 medium shallots, minced (I LEFT THIS OUT BECAUSE MY FAMILY DOESN’T LIKE THEM)
- 2 tablespoons drained capers
- 1/2 cup reduced-sodium chicken broth
- 1/4 cup fresh lemon juice
- 1 tablespoon minced fresh parsley (I HAD DRIED PARSLEY SO USED THIS INSTEAD)
- Warm oil in large nonstick skillet over medium-high heat. Pat chicken breasts with paper towels to thoroughly dry. Season chicken with salt and pepper, then lightly coat with flour, using about 1 tsp for each breast. (I DECIDED TO GRILL THE CHICKEN TODAY INSTEAD OF FRYING IN A PAN. I ADDED A CHICKEN BREAST SPRAYED WITH COOKING OIL AND SOME BROCCOLI TO A FOIL PACK).
- Lay chicken in skillet; cook 2 to 3 minutes, until golden brown, gently pressing down on breast to ensure equal browning. Reduce heat to medium. Turn breasts; cook 2 to 3 minutes longer, until golden brown and cooked through. Remove breasts to a serving platter. (SEE ABOVE ON GRILLING)
- Reduce heat to low; add shallots and capers to skillet. Cook 30 seconds, stirring. Add broth and juice, cook 1 minute, until incorporated and thickened, stirring. Stir in parsley, pour sauce over chicken. Serve immediately.
I love grilled chicken. And even better, I love to top chicken with some sort of sauce. I love capers and I love lemons. These two added together made this chicken taste delicious. The chicken was so moist. I love capers. I really love capers!
We had this along with a Mixed Berry Smoothie.
Have a happy day.
Patricia – Two Girls Cooking 😉
Serving Size: 1 (177 g)
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat 60
Amount Per Serving
Total Fat 6.7g
Saturated Fat 1.2g