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[RECIPE]: Sorta Lasagna Soup

[RECIPE]: Sorta Lasagna Soup

Sorta Lasagna Soup…..but not quite!   If you’ve never made the Lasagna Soup recipe from SkinnyTaste, you, my friend, are missing out! Link for her recipe here   This soup is inspired by that recipe. I made it the original way once and as always, […]

[RECIPE]: Farro Stuffed Sweet Potato

[RECIPE]: Farro Stuffed Sweet Potato

A few weeks ago I shared a Warm Farro & Kale Salad recipe. When making a grain like Farro, I like to batch cook (making a bunch at once) and use it across several recipes! I LOVE farro and will make the salad, this recipe, […]

[RECIPE]: Loaded Tortilla Soup

[RECIPE]: Loaded Tortilla Soup


Yesterday in Arkansas it snowed for like half a second and the whole state lost its mind!

 

 

 

In all seriousness, it was COLD. And all I wanted was a big bowl of soup. I normally go for a comfort food soup on a "snow" day with lots of fall flavors and seasonal produce, but something about the week before Thanksgiving has me avoiding those foods. Probably because I know I'll be eating them for an entire week straight and then....leftovers.

 

So I took a little break from Fall flavors and made one of my favorite recipes - my Loaded Tortilla Soup. I call it loaded because truthfully, I just throw everything in that I can and then use ALL the toppings.

 

This is a lot like my Taco Soup recipe, but uses more veggies and I use thin corn tortilla strips to top it as well as spicy pepperjack cheese.

 

Give this recipe a try on your next chilly day. It reheats great so you can batch make it as well. Just skip adding the zucchini until you're ready to eat it.

 

 

 

What You'll Need:

  • 1 pound lean ground beef (93/7)
  • salt, pepper, onion powder
  • red bell pepper, chopped
  • 1 can black beans, drained
  • 1/2 cup golden corn
  • 1/2 cup white corn
  • 1 can rotel diced tomatoes
  • 1 tablespoon chili powder
  • 4 cups beef broth
  • 2 cups zucchini, spiralized
  • 6 thin corn tortillas, cut into strips and baked
  • 1/4 cup + 2 tablespoons shredded pepperjack cheese
  • 1 avocado, cut into slices
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup + 2 tablespoons nonfat plain greek yogurt
  • ciltantro

 

What You'll Do:

  1. Brown ground beef in large stock pot over medium heat until no longer pink.
  2. Drain fat and remove pot to heat.
  3. Add bell pepper and salt, pepper, onion powder and cook for 5 minutes over medium heat.
  4. Add beans through chili powder and stir to combine.
  5. Add beef broth to pot and turn heat to high, bringing liquid to a boil.
  6. Reduce to a simmer and let cook for 10 minutes.
  7. Add zucchini and let cook addition 5 minutes.
  8. Serve in bowls with 1/4 tortilla strips, 1 tablespoon cheese, 1/4 avocado, 1/4 cherry tomatoes, 1 tablespoon greek yogurt, and top with cilantro.
  9. Serve warm and enjoy!

 

Yield: 6 servings (includes toppings). 1 serving contains 329 calories, 14.5g Fat, 26g Carbs, 7.5g Fiber, 4g Sugar, 25.5g Protein

[RECIPE]: Warm Farro & Kale Salad

[RECIPE]: Warm Farro & Kale Salad

In my last recipe blog post I was excited because Fall is here which means soup season!   But I’m also excited about Fall salads this year! Fall can be a tough time for me in the produce department. I miss my strawberries and tomatoes […]

FREE DOWNLOAD: Weekly Meal Planning Sheet

FREE DOWNLOAD: Weekly Meal Planning Sheet

Picture this:     You’re going on a trip out of state. It’s somewhere you’ve been BEFORE, but it’s still not totally familiar. You know the general direction you should head so you start driving. Some times passes and you’ve done alright, but suddenly you […]

[RECIPE]: Thai Chicken Noodle Soup

[RECIPE]: Thai Chicken Noodle Soup


Hello, Fall! I am so happy to see you!

 

It was nearly 90 degrees here in Arkansas for the first few weeks of October so the cooler weather is welcomed by me!

 

To kick off the Fall season, I made Thai Chicken Noodle Soup. This is a Cooking Light recipe that I changed up and made my own (you can see the original recipe at the bottom of this post).

 

Here are some of the star players for this soup, but truthfully they ALL shine!

 

 

One of the big changes I made for this soup was upping the veggie count by adding carrot and bell pepper. The more veggies, the better.

 

For the noodles, I've probably used every noodle under the sun. This time I used Maifun brown rice noodles, but I really prefer a thicker noodle for this soup. The original recipe calls for pad thai noodles and I like to use brown rice stick noodles. Truthfully, you can use whatever noodle you like here.

 

I've used both full fat coconut milk and light coconut milk for this recipe and I really prefer the lighter version in this soup so that the other ingredients aren't overshadowed.

 

I know not everyone has an Asian section at their grocery store so I've included my Amazon Store link so you can shop my store directly for the products that I use. For this recipe I've included my favorite brown rice noodle, coconut milk, and the BEST red curry paste. You can find these items under the Food Products section. I also have my stock pot that I use for soups under the Cooking Tools section. Check it out!

 

www.amazon.com/shop/prepandpepllc

 

For the chicken in this recipe, I cook it in the crockpot. I realize this seems like an extra step and one that takes a long time, but I promise it is worth it. The chicken is so moist and when you add it to the broth, it really is magical! However, if you're pressed for time, cooking the chicken on the stove top or in the oven and dicing it works fine. I've even used a rotisserie chicken before!

 

 

This recipe is super tasty, full of good veggies, lean protein, and whole grains! It also makes a lot so hellooooo, leftovers! Give this one a try and let me know if you like it!

 

 

 

What You'll Need:

  •  1 pound boneless skinless chicken breast
  • 1 tablespoon oil
  • 3 carrots, peeled and chopped
  • 1 red bell pepper, chopped
  • 2 teaspoons red curry paste
  • 1 1/2 teaspoons curry powder
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground coriander
  • 6 cups chicken broth
  • 1 can light coconut milk
  • 2 tablespoons soy sauce
  • 1 package brown rice noodles
  • 1/2 pound snow peas, trimmed and cut in half
  • 3 cups spinach
  • cilantro, crushed red pepper, lime wedges, toasted peanuts (optional toppings)

 

What You'll Do:

  1. Place chicken breasts in slow cooker on HIGH for 4-6 hours.
  2. Remove from slow cooker, shred with fork, and set side.
  3. Heat oil in large soup pot over medium heat.
  4. Add carrot and bell pepper to pot and cook 5 minutes or until soft.
  5. Add red curry paste and remaining seasonings through coriander to pot and stir to combine.
  6. Add chicken stock, coconut milk, and soy sauce to pot and bring to a boil.
  7. Reduce heat and let simmer for 5 minutes.
  8. Add chicken, noodles, and snow peas to pot and cook for additional 10 minutes.
  9. Add spinach and stir until wilted.
  10. Place soup in bowls and top with desired toppings.
  11. Enjoy!

 

Original Cooking Light recipe:

https://www.myrecipes.com/recipe/coconut-curry-chicken-soup

 

[RECIPE]: French Bread Pizza

[RECIPE]: French Bread Pizza

With football season quickly approaching (EEEK!), I wanted to share one of my favorite game day recipes – French Bread Pizza.     This is a great recipe for a few reasons. For one, it’s EASY to make. You can keep most of these convenience […]

[RECIPE]: Curry Chicken Salad

[RECIPE]: Curry Chicken Salad

This week I prepped one of my favorite recipes: Curry Chicken Salad.   I’m in the final weeks of my 5-week Organic and Biochem lab and have to pack my lunches. I don’t want to worry about running to a microwave so I’m always opting […]

[RECIPE] Taco Tuesday: Taco Pizza

[RECIPE] Taco Tuesday: Taco Pizza


Tonight's Taco Tuesday dinner was one of those "Gotta get it on the blog IMMEDIATELY" meals! I mean......just look at it......

 

 

Always looking for ways to spice up Taco Tuesday and tonight's version - Taco Pizza - did not disappoint! This was SO easy and you could easily skip the ground beef to make this a fabulous meatless meal!

 

All your typical taco ingredients, just swap the taco shell or tortilla for a pizza crust! To cut back on carbs you could use a thin-crust style pizza, but we all know by now...I'm not afraid of carbs!

 

 

 

Check out the recipe below and try this one out for your next Taco Tuesday!

 

What You'll Need:

  • 1 pound lean ground beef
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 tablespoon chili powder
  • 1/2 tablespoon cumin
  • 1 Original Crust premade pizza crust
  • 1 cup seasoned black refried beans
  • 1/2 cup salsa
  • 1 cup Mexican style shredded cheese
  • 1 cup shredded romaine
  • 1 cup cherry tomatoes, quartered
  • 1/4 cup sliced black olives
  • 1/2 cup nonfat plain greek yogurt

 

What You'll Do:

  1. Preheat oven to 400 degrees F.
  2. In a medium skillet, brown ground beef over medium heat.
  3. Season ground beef with garlic powder, salt, chili powder, and cumin.
  4. Remove pizza crust from packaging and spread refried beans in even layer.
  5. Add layer of salsa.
  6. Top salsa with cheese.
  7. Add ground beef over cheese layer.
  8. Place in oven for 15-20 minutes or until crust has browned.
  9. Remove form oven and add romaine, tomatoes, olives, and dollops of greek yogurt.
  10. Cut into 8 equal pieces and serve with more salsa.
  11. Enjoy!

 

Yield: 8 servings. 1 slice contains 311 calories, 12g Fat, 30g Carbs, 3g Fiber, 3g Sugar, 21g Protein

 

 

 

POOLSIDE MUST-HAVES: FitMark Meal Prep Bag

POOLSIDE MUST-HAVES: FitMark Meal Prep Bag

SUMMER IS HERE!! IT’S REALLY HERE!   Honestly, I’m partial to summer. I’m a July baby, my husband is a July baby, our dating anniversary is in July, and my second kiddo was born in July (I went into labor with him on the night […]