Tuesday, February 13, 2018

Diet Cabbage Soup



 












1 head green cabbage, finely shredded or chopped
2 large onions, chopped
16 to 28 ounces canned tomatoes, chopped with juices
2 green bell peppers, seeded and chopped
4 celery stalks with leaves, chopped
6 carrots, peeled and sliced
1/2 pound green beans, stem ends snapped, sliced on the diagonal
1 tsp. garlic
Black pepper to taste
1 tsp. salt
Chopped fresh herbs, such as parsley, sage, dill, cilantro, or thyme

Put all the prepared vegetables in a big soup pot and cover with water. Bring to a boil over high heat, then reduce the heat to medium and boil gently for 10 minutes. Cover, reduce the heat to low, and simmer until all the vegetables are soft. Stir in the black pepper and chopped herbs.

To Serve: This soup can be served hot or cold. It can be pureed or partially pureed to vary textures. It can be seasoned differently for variety, with balsamic vinegar, lemon or lime juice, different fresh herbs, or chopped green onions.



Wednesday, January 31, 2018

January 2018 Reading List



















Hearts of Lancaster Grand Hotel Series by Amy Clipston
A Hopeful Heart
A Mother's Secret
A Dream of Home
A Simple Prayer

Tuesday, January 30, 2018

Chicken Noodle Soup



 












5 cups water
1 medium onion,
2 cloves garlic, pressed
1 cup carrots, diced
1/2 cup celery, diced
1 1/2 cups egg noodles
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
½ tsp. salt and pepper

In a large pot over medium heat; cook onion and celery until just tender, 5 minutes. Pour in chicken and water and stir in chicken, carrots, basil, oregano, salt and pepper. Cover and heat to boiling for 20 minutes. Add the noodles and simmer at a reduced heat for 15 minutes before serving.


1/2 pound cooked chicken breast, chopped

Tuesday, January 16, 2018

Chicken Barley Soup























1 teaspoon olive oil
1 cup chopped carrots
1 cup chopped onions
1/2 cup chopped celery
2 cloves garlic, chopped
1-1/2 lbs skinless bone-in chicken breast (makes 14 oz cooked)
7 cups reduced sodium chicken broth
1/4 cup chopped parsley
2 bay leaves
2/3 cup dry barley
fresh ground black pepper, to taste

Heat a large heavy pot on medium heat. Add the oil, carrots, onion, celery and garlic to the pot and stir. Add chicken, broth, parsley, and bay leaves and bring to a boil. When boiling, reduce heat to low and cover. Simmer covered over low heat until the chicken and vegetables are tender, about 30 minutes. Remove the chicken, shred or cut the meat, discard the bones and return the chicken to the pot along with the barley, adjust the salt if needed and add fresh ground pepper. Simmer an additional 40 minutes, until the barley is cooked. Discard the bay leaves and serve. Makes about 9 cups.

Servings: 6 Size: 1 1/2 cups Calories: 262

Tuesday, January 2, 2018

Cheesy Broccoli Soup



 
















2 cups water 
1 teaspoon chicken bouillon or 1/2 vegetable bouillon cube
1 package (16 ounces) frozen chopped broccoli, thawed
1 medium onion, chopped
1/4 cup butter, cubed
3 tablespoons all-purpose flour
1 cup 2% milk
1 pound process cheese (Velveeta), cubed

In a large saucepan, bring water and bouillon to a boil. Add broccoli. Reduce heat; cover and simmer for 3-4 minutes or until crisp-tender. Drain, reserving 3/4 cup liquid.

In another large saucepan, sauté onion in butter until tender. Whisk in flour until blended. Add the milk and cheese. Cook over medium-low heat until thickened and cheese is melted, stirring frequently. Stir in broccoli and reserved cooking liquid. Yield: 4 servings.



Friday, December 29, 2017

Clutter Busting Challenge December 2017

I'm purging 15 items this month. I went through my closet and purged a good amount of stuff including the dress that I wore to our Vow Renewal. I did go thrifting and got a few tops. Self care is important, feeling good about yourself including the way you look and what you wear. It doesn't matter your budget, you can look good and feel good.

My purge pile: