Filipino Chicken Macaroni Soup Recipe

INGREDIENTS:

• 500g Chicken Breast (cut into small pieces)
• 1 large Carrot (Diced)
• 2 cups Macaroni Pasta
• 1l Chicken Broth
• 1 tablespoon Butter
• 3 cloves Garlic (Minced)
• 1 cup Evaporated Milk
• 1 medium Red Onion (Finely chopped)
• 2 stalks Celery (Sliced)
• 1/2 medium Cabbage (Chopped)
• 1 cup Water

INSTRUCTIONS:

1. In a deep pan melt the butter and saute the garlic and onion
2. Add the chicken and cook for approximately 5 minutes
3. Add the chicken broth and bring to a boil
4. Add one cup of water and evaporated milk and wait until it re-boils. Let the mixture simmer for 20 minutes.
5. Add the macaroni and cook for 10 minutes and stir occasionally.
6. add carrots and selery and simmer for 3 minutes
7. Add the cabage and let it simmer for another 3 minutes.
8. Finally you can add salt and pepper to taste.

Slow Cooker Taco Soup

Ingredients

• 2lb lean ground beef
• 1 medium Onion, diced
• 2 packet Ranch Dressing Mix (I used Mrs Dash no salt seasoning Ranch packets)
• 2 packet Taco Seasoning (I used Mrs Dash no salt seasoning Ranch packets)
• 1 32 oz. box (low sodium) Swanson Chicken Broth
• 14.5 oz. can Tomato Sauce (low sodium)
• 2 – 14.5 oz cans Diced Tomatoes with Chiles
• 14.5 oz can Black Beans (low sodium)
• 1 can Corn (low sodium)

Instructions

1. Saute onions for 2 minutes.
2. Add ground beef and brown the meat.
3. Drain browned ground beef to remove excess fat.
4. Add ground beef mixture and all other ingredients (do not drain corn or black beans) to slow cooker.
5. Cook on High for 4 hours or Low for 6 hours.
6. Garnish with sour cream and cheddar cheese.

Notes

Nutrition Information

Serving size: 12 Calories: 196 Saturated fat: 3.14 Carbohydrates: 11.8 Sugar: 1.17 Fiber: 3.7 Protein: 18.93

Vegan Corn Chowder

This is a great recipe because it is large enough that you can have it for good meal at lunch, and then have lots left over for another lunch, or to have as a side with you supper. However you choose to eat it this vegan corn chowder is definitely going to be something you enjoy!

What you will need:

• 3 Medium Potatoes
• 1 cup Corn Kernels
• 5 cups Almond Milk
• 1 Cup Cashew or Soy Cream
• 4 Caramelized Shallots
• 1 can Creamed Corn
• 3 tbsp vegan margarine
• 1 tbsp Oil
• 1 tsp Salt

Begin by peeling and dicing the shallots, place them in a frying pan in low heat with a tbsp of oil. Leave these to caramelize, stirring occasionally,  while you get the rest of the dish prepared.

Peel, dice and then boil the potatoes. Drain and set aside.

Pour milk and cream into a medium sized pot and heat to med-high. Add the margarine and heat until bubbling, then reduce the heat to medium.

By now the shallots should be caramelized, add these along this the potatoes, corn kernels, salt, and creamed corn.

Cook, stirring often for 10 minutes.

SLOW COOKER SPLIT PEA SOUP

Ingredients

1 pound dried green split peas, rinsed
1 meaty ham bone, 2 ham hocks or 2 cups diced ham
1 cup sliced baby carrots
1 cup chopped yellow onion
2 stalks celery plus leaves, chopped
2 cloves garlic, minced
1 bay leaf
1/4 cup chopped fresh parsley
Salt and pepper to taste
6 cups chicken broth

Directions

Layer ingredients in slow cooker in the order given, adding the broth last. Do not stir ingredients. Cover and cook on high 4 to 5 hours or 8 to 10 hours on low until peas are very soft and ham falls off the bone.

Nutritional Info

Per Serving:
260 calories (40 from fat)
4g total fat
1g saturated fat
30mg cholesterol
690mg sodium
34g carbohydrates
13 g dietary fiber
6g sugar
23g protein

Slow Cooker Taco Soup

Ingredients

• 2lb lean ground beef
• 1 medium Onion, diced
• 2 packet Ranch Dressing Mix (I used Mrs Dash no salt seasoning Ranch packets)
• 2 packet Taco Seasoning (I used Mrs Dash no salt seasoning Ranch packets)
• 1 32 oz. box (low sodium) Swanson Chicken Broth
• 14.5 oz. can Tomato Sauce (low sodium)
• 2 – 14.5 oz cans Diced Tomatoes with Chiles
• 14.5 oz can Black Beans (low sodium)
• 1 can Corn (low sodium)

Instructions

1. Saute onions for 2 minutes.
2. Add ground beef and brown the meat.
3. Drain browned ground beef to remove excess fat.
4. Add ground beef mixture and all other ingredients (do not drain corn or black beans) to slow cooker.
5. Cook on High for 4 hours or Low for 6 hours.
6. Garnish with sour cream and cheddar cheese.

Notes

Nutrition Information

Serving size: 12 Calories: 196 Saturated fat: 3.14 Carbohydrates: 11.8 Sugar: 1.17 Fiber: 3.7 Protein: 18.93

Slow Cooker Fiesta Chicken Soup

Ingredients

1/2 cup diced onion
1 clove garlic, minced
1 (15 oz.) can black beans, rinsed and drained
1 (15 oz.) can kidney beans|, rinsed and drained
1 (4.5 oz.) can diced green chili peppers
1 (14.5 oz.) can diced tomatoes
2 1/2 cups chicken broth, low sodium, fat-free (use more broth for a thinner soup)
1 cup frozen or fresh corn
Juice from 1 lime
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon cayenne pepper (more or less to taste)
1/2 teaspoon black pepper
Kosher or sea salt to taste
1/2 cup freshly chopped cilantro
2 chicken breasts fillets, skinless, cut into 1-2” cubes (no need to pre-cook)

Directions

Add all ingredients to the slow cooker, stir to combine. Cover and cook on low 6-8 hours.

Nutrition Facts

Yields: 10 Serving size: 1 cup
Calories: 192
Total Fat: 3 g
Saturated Fats: 1 g
Trans Fats: 0 g
Cholesterol: 37 mg
Sodium: 202 mg
Carbohydrates: 21 g
Dietary fiber: 6 g
Sugars: 2 g
Protein: 20 g

Chicken and Wild Rice Soup with Goat Cheese

Ingredients

1 lb boneless, skinless chicken breast
1 cup cooked wild rice
1 tsp olive oil
1/2 large yellow onion, diced
1 tbs minced garlic
4-5 small red potatoes, diced
2 cups chicken broth
1 1/2 cups skim milk
2 tbs flour
1 tbs chopped, fresh rosemary
1/2 tsp salt, plus more for sprinkling chicken
1/2 tsp pepper, plus more for sprinkling chicken
4 ounces soft goat cheese

Directions

Preheat oven to 350 degrees. Sprinkle chicken with salt and pepper and place in a baking dish coated with cooking spray. Bake for 35 minutes, let cool and then chop.

Heat olive oil in a dutch oven over medium heat. Add onion and garlic and sauté until onion begins to soften (about 5 minutes). Add in potatoes and chicken stock and bring to a boil. Reduce heat to low, cover and simmer for 10 minutes. Add in milk and flour and stir to make sure no clumps of flour exist. Bring to boil, reduce heat and simmer for 5 minutes. Add in chicken, rice, salt, pepper and rosemary and continue to simmer for an additional 5 minutes. Stir in goat cheese until melted and completely incorporated. Serves 4.

Nutrition Facts

Yields: 8 servings
Serving Size: 1 cup
Calories: 277
Total Fat: 6.8 g
Saturated Fat: 3.0 g
Trans Fat: 0 g
Cholesterol: 52 mg
Sodium: 383 mg
Carbohydrates: 30.0 g
Dietary Fiber: 2.8 g
Sugars: 3.7 g
Protein: 24.5 g

Slow Cooker Potato Cauliflower Soup Recipe

This slow cooker potato cauliflower soup is easy, healthy and delicious. Perfect for warming you inside and out when it’s chilly. Always a favorite at our house.

Serves: 6

Ingredients

• 6 medium potatoes, peeled and chopped
• 10 ounces cauliflower (1/2 medium head)
• 1 large onion, chopped
• 2 stalks celery, chopped
• 1 carrot, peeled and chopped
• 5 cups chicken or vegetable broth
• 1 tablespoon parsley
• ¼ teaspoon black pepper
• ½ teaspoon salt, optional
• 12 ounces fat free evaporated milk

Instructions

1. Combine the potatoes, cauliflower, onion, celery, carrot, broth, parsley, salt and pepper in a crock pot. (I used my 4-Quart.)
2. Cover and cook on LOW 7 to 9 hours, or until the potatoes are tender.
3. Stir in the evaporated milk during the last hour.
4. Enjoy as is or if you like your soup creamy you can puree it using a stick blender or potato masher right in the crock pot. Or you can puree all or part of the soup with a traditional blender. Do this carefully in small batches so you don’t burn yourself.
5. Taste it and add more salt and pepper if desired.

Cook’s Notes

Nutrition Estimates Per Serving (1-1/4 cups): 240 calories, 1 g fat, 50 g carbs, 6 g fiber, 10 g protein

Vegetarian Thai Red Curry

INGREDIENTS

1 14-ounce can “lite” coconut milk, divided
2 tablespoons vegetarian Thai red curry paste (see Tip), or to taste
1 pound sweet potatoes, peeled and cut into 11/2-inch cubes
2 cups water
1 bunch asparagus, trimmed and cut into 2-inch lengths
2 fresh cayenne chiles or bird chiles (see Tip), cut into long strips (optional)
2 whole lime leaves (fresh or frozen; see Tip) or 2 teaspoons lime zest
2 cups coarsely chopped dandelion greens or arugula
1/2 cup fresh basil leaves, preferably Thai basil
1/4 teaspoon salt

DIRECTIONS

Heat a wide heavy pot over medium-high heat. Add about 2 tablespoons coconut milk and curry paste, stirring to dissolve it. Cook, stirring, until aromatic, 30 seconds to 1 minute. Add 1 cup of the coconut milk and cook for 1 minute, then add sweet potatoes. Stir to coat the pieces and cook, stirring frequently, for 3 minutes more.
Add water and bring to a boil. Cook until the sweet potatoes are almost cooked through, about 5 minutes. Add the remaining coconut milk, asparagus, chiles (if using) and lime leaves (or lime zest); cook for 1 minute. Stir in dandelion greens (or arugula), basil and salt until well combined. Continue cooking until the asparagus is just tender, 1 to 2 minutes more. Remove lime leaves, if necessary, before serving.

NUTRITION

Per serving:
175 calories
7 g fat
5 g sat
25 g carbohydrates
0 g total sugars
5 g protein
4 g fiber

Curried Squash & Chicken Soup

INGREDIENTS

1 10-ounce package frozen pureed winter squash
1/2 cup lite coconut milk, (see Tips for Two)
1/2 cup water
8 ounces boneless, skinless chicken breast, thinly sliced
1 6-ounce bag baby spinach
2 teaspoons lime juice
2 teaspoons brown sugar
1/2-1 teaspoon Thai red curry paste, (see Note)
1/4 teaspoon salt

DIRECTIONS

Heat squash, coconut milk and water in a medium saucepan over medium-high heat. Cook, stirring occasionally, until the squash defrosts, about 10 minutes. Add chicken, reduce heat to medium and simmer, stirring occasionally, for 3 minutes. Stir in spinach, lime juice, sugar, curry paste to taste and salt and continue cooking until the chicken is cooked through, about 3 minutes longer.

NUTRITION

Per serving:
274 calories
7 g fat
4 g sat
22 g carbohydrates
28 g protein
6 g fiber