[ANGWife]

I know we have a recipe section in WTTC but I figured I'd post these light recipes in weight loss. A few of you have commented in my weight/food log about the foods I make so I wanted to share some SUPER easy dinners!


Chicken Noodle Soup:

6 cans of premade low sodium chicken broth
3 boneless/skinless chicken breasts
raw carrots
no yolk eggs noodles
1 onion
pepper


I use my crockpot to simmer everything. Add the broth, carrots, onion, and pepper right away. Cut up the chicken into small pieces and cook over the stove with alittle olive oil. Add the cooked chicken to the mix. Cook the noodles seperately. Add the noodles RIGHT BEFORE eating the soup. Otherwise they will start to breakdown. This amount of soup gives us 6-8 bowls.


Bean Soup:

1 package dried beans (the one with the ham flower package included)
5 cans of low sodium beef broth


Soak the beans overnight in a bowl of water. Next day, drain the water and put beans in the crockpot. Add broth, plus an a can of water. Add the ham flavoring packet. Simmer all day. This amount of coup gives us 6-8 bowls.


Stewed Chicken

Boneless/skinless chicken breasts
Can of spice added stewed tomatos (ones with like oregano, basil, etc.)


Bake chicken in the oven. Last 10 minutes remove the chicken and add the tomatos to the top. You will be suprised how juicy the chicken is!


Lemon Pepper fish:

I buy prepackaged frozen orange reffe fish. Thaw and rub on Mrs. Dash Lemon Pepper seasoning. Bake @ 400 for 15 minutes. I also like to squeeze on real lemon before I eat.




I also want to add that whole wheat pasta is great! Don't be afraid to change from white. I was suprised how little I noticed the difference.

One time, I heard Suzanne Summers (sp?) on PROBABLY the Today show (addicted) about white breads, pastas, etc. She said imagine the paper mache glue you used in elementary school.... It was white flour and water... and it turned into that gluey thick pastey stuff, and then imagine it in your stomach.

I stopped eating white bread/pasta for the most part after that thought!

The recipes sound yummy!

[~Caroline~]

I also want to add that whole wheat pasta is great! Don't be afraid to change from white. I was suprised how little I noticed the difference. [/b]

Agreed 100%! I switched to whole wheat 10 years ago and I wouldn't ever go back! It's funny because when I made the switch, I didn't think the whole wheat tasted that different. But now when I go somewhere and they serve me white pasta, I totally notice a difference (and I don't like it!)

[~Caroline~]

Oh and I just thought of a recipe I want to share! I made it last week and it was delicious. It was inspired by a recipe that was posted in a cooking community on livejournal but I changed a bunch of things.

Morrocan Spiced bean soup

olive oil (as much as you need)
1 large onion, medium diced
6 to 8 cloves garlic
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon sweet paprika
1 (14.5-ounce) can chopped tomatoes
A can or two of your favourite beans (I had a can of mixed beans so I used that)
4 cups of beef broth (you can use vegetable or chicken broth too)
1 teaspoon sugar
salt and pepper

Heat olive oil (a tablespoon or two) in a large pot over medium-high heat.
Add onion and garlic and sauté until the onions begin to turn translucent; lower heat if browning starts to occur. Add spices and sauté a minute or so.
Add tomatoes, beans, broth, and sugar. Season with salt and pepper. Stir well. Beans should be just covered with liquid. If level is shy, add some water so the beans are just covered.
Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.
Serve and enjoy!

[mfenderson]

Those recipes sound great Morgan and Caroline!!! and thanks for that thought on whole wheat pasta Michelle!! I don't think i'll eat it anymore on that note.

[Mod-LadyCoconut]

I'll have to try WW pasta again... I had bought it before like a year ago and DF and I both though it was terrible!

[~*sierra*~]

i made this tonight, it was good! served with leftover pasta and a salad!


Veneto Chicken

2 tbsp flour
3 large tomatoes - chopped (i used 6 small ones that i had around)
1 (3 pound) whole chicken, cut into pieces (i used two whole chicken breasts, not diced)
4 tablespoons olive oil (i probably used like half that, but use however much u want)
1 onion, chopped
1 stalk celery, chopped
1/2 cup dry white wine
1 tsp italian seasoning
1/4 tsp crushed chiles (or however much you want)
1 pinch salt
1 pinch ground black pepper
1 tablespoon balsamic vinegar
1 tablespoon chicken broth
1/4 pound fresh mushrooms, sliced

DIRECTIONS
Dredge chicken lightly in flour. Heat oil over medium heat. Fry chicken pieces briefly, turning to brown evenly. Add onion and celery; cook 1 to 2 minutes. Stir in wine and chopped tomatoes. Add seasonings, and salt and ground pepper to taste. Cover, reduce heat, and simmer gently for 30 minutes, turning pieces once, add broth if needed when turning chicken to make sauce the consistency you want.
Pour in balsamic vinegar and mushrooms, and cook another 5 to 10 minutes.