Tex Mex Soup

This is my next successful cooking creation once again this recipe was inspired by The Gracious Pantry. I made a few slight modifications and changed the name to TexMex Soup  because it seems more like a chili than a soup.

Note: this makes about 10 – 12 (1 Cup Servings) so make sure to have room in your freezer.

Ingredients

4 cups low-sodium chicken Broth

1 (15oz) can tomato sauce, no sugar added

1 (15 oz) can black beans, rinsed

2 cups cooked whole wheat macaroni

1lb cooked lean ground turkey

1 small onion diced

1 tbsp olive oil

1tbsp onion powder

Salt / pepper to taste

1 tbsp chilli powder

1 tbsp garlic powder

1 tbsp ground cumin

3 cups Cookin’ Greens Athlete’s Mix (a blend of collards, spinach, kale, sweet red peppers and white beans)

½ red peppers diced

Method:

1)      Heat oil in fry pan, add onions until translucent, add ground turkey, salt and pepper and cook until browned

2)      Combine all ingredients in a large soup pot, bring to a boil and let simmer on low until red peppers are tender.

Enjoy!

Spagehtti Squash with Kale and Turkey Meatballs

On my 101 things in 1001 days list item #47 is to try a new recipe each week. I confess I did not do this since the start of my list but I have been making new cooking creations twice a week for the past month. This is one of my successful dishes and it was also my first attempt at making Spaghetti Squash.

Since I had never cooked a Spaghetti squash before I had to google directions, and thanks to this video it turned out perfectly.

http://allrecipes.com/video/956/spaghetti-squash-i/detail.aspx?prop24=RD_VideoTipsTricks

Ingredients for Spaghetti

1 Spaghetti Squash

2 Cups Cookin’ Greens chopped kale

½ cup organic marinara sauce

1 tbsp Olive oil

3 cloves of crushed garlic

Sea Salt to taste

Method:

  1. Preheat oven to 350◦, cut squash in half, scoop out insides with a spoon, and place face down on parchment lined cookie sheet. Bake 30 -35 minutes, if fork can puncture skin easily than squash is ready. Remove Squash from oven, and set aside to cool enough to be easily handled.
  2. In meantime heat oil and garlic in a skillet over medium –low heat.  Add Cookin’ Greens Kale sauté for  5 – 7 minutes, add salt to taste.
  3. Use fork to scrape out the stringy pulp from the squash and place in skillet with kale, add sauce and mix together.

Turkey meatballs – I got the recipe from The Gracious Pantry , I did find the meatballs a little dry. I think next time that I make them I may mix in salsa and not parmesan to give them some moisture.

Note: the Spaghetti Squash with kale is great on its own but to make it a filling meal you need to add a protein.

Peanut Butter Protein Balls …I did them my way

I am on a quest for healthy snack ideas and I need to work on item #47 of my list; so yesterday I picked up Abs Oxygen Magazine Collector’s issue. Oxygen Magazine is my favorite fitness mag., I think it gives good practical exercise and nutritional advice for all levels of fitness.  I also dream of one day being published in Oxygen as to how or why they would have me is still yet to be determined in my head.

Now back to the healthy snack quest, I did find a recipe that I thought would curb my cravings for something sweet or the between meals hunger pangs that I sometimes get.

This is a pic of the actual recipe in the magazine:

Here are the changes that I made:

1 cup prunes

½ cup warm water

¼ cup organic Peanut butter

1 cup 100% CFM Whey Protein Isolate powder unflavored

¼  ground flaxseed

¼ tsp cinnamon

1/8 sea salt

½ cup dried blueberries

½ cup Organic unsweetened coconut

Dark chocolate shavings

The dough will be too sticky to work with, I think it’s because of the oil in the organic peanut butter so you will have to put in the freezer  for 20 minutes to chill, then you can roll into balls. I rolled my balls in part flaxseed, part coconut and chocolate shavings.

My Balls:

The recipe states that you can make 38 balls; but I only got 24 out of my batch. Also my balls do not look as pretty as the ones in the magazine but they sure are tasty!

I think this weekend I will also try the Seared Steak & Swiss Chard with Harissa on pg.56  it looks delish. I’ll let you know how it goes.

Cheers!

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