Tag Archives: potatoes

Hamburger Soup

Sometimes you just feel like a bowl of soup! Especially, when its chilly out. So, I made an easy hearty hamburger soup and allowed it to cook on low for 8 hours in my crock pot and it was mmmmmmm mmmmmmm good! The simple things in life are sometimes more pleasing then the extravagant. At least that’s how I felt while eating my bowl of soup. Nothing fancy here with this recipe but yummy veggies, extra lean beaf, and whole wheat elbow macaroni. 🙂
Ingredients
1 1/2 of Extra Lean Beef (97% lean and 4% fat is what I used)
1 Can of Diced Garlic Tomatoes (undrained)
1 Cup of Diced Potatoes
4 Stalks of Celery
1 Jalapeno Diced
1 Chopped Onion (I used sweet onion)
1 Can of Corn (drained)
1 Can of Green Beans (drained)
1 squash sliced
1/2 Cup of Shredded Carrots
1/2 Cup of Diced Mushrooms
1/4 Tsp of Pepper
1 Tsp of Garlic Powder
1 Tsp of Onion Powder
1 Tsp of Dried Basil
1 Tsp of Paprika
Beef Bouillon Cubes
Low Sodium Chicken Stock
1 Pack of Lipton Onion Soup
Whole Wheat Elbow Macaroni
Brown your beef. In crock pot add 2 cups of water and 3 cups of chicken stock. Add packet of lipton onion soup and 4 beef bouillon cubes. Pour in tomatoes, green beans, and corn. Add the remaining veggies and spices (you can add more spice to liking). Allow to cook for the next 6 to 8 hours or you can cook on high for half the time. The last hour add your macaroni noodles and ENJOY!


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Breakfast Tortilla

Breakfast Tortilla!
Felt like spicing things up this morning for breakfast and made my version of a breakfast burrito into a tortilla.
Ingredients
Potatoes
Yellow Bell Pepper (you can use any color)
Onion
Mushrooms
Chicken
Egg Whites
I diced and cooked the potatoes for few minutes in pan with a little olive oil. Add diced bell pepper, mushrooms, and onions cook for a few minutes. My quantities are thrown in to liking and tasting, no true measuring going on. Add shredded chicken (I used some left over rotisserie chicken). I put all cooked ingredients to the side and scrambled my egg whites. After, scrambled throw the cooked ingredients back into the same pan. Heat tortillas in microwave for one minute. Fill with mixture, drizzle with mexican cheese, and green mild salsa. Disfrutar!


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Pan Roasted Chicken

Pan Roasted Chicken with Lemon Garlic Asparagus a recipe from Real Simple that I tweaked on my end just a little 🙂 …It’s a healthy chicken recipe w/ veggies all in one! Make sure you buy the chicken with the skin!
Ingredients
6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1 red bell pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 pound trimmed green beans (I used asparagus)
green onions for flavor
8 small red potatoes, quartered
4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)
Directions
Preheat oven to 450°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the asparagus and toss to coat. Using a slotted spoon or tongs, remove the asparagus and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the asparagus. Lay the green onions on top of the asparagus. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken. Add sliced red bell pepper on top of chicken.
Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.




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