I am so excited to shut off my computer today at 5:30! I am also really excited that today is Friday! Better yet, it is raining and I have a fireplace. A perfectly cozy Friday night is in store for me!
I have never in my life tried Yoga. I received my very first gentle Yoga DVD in the mail this week and am going to try it out this evening. 30 minutes to stretch and unwind after a long, long day. (I will be coming back to talk about this DVD next week.)
Tonight I am also going to splurge and have a nice glass of chardonnay while soaking in the hot bath after Yoga. A cup of Trader Joe’s Organic Tomato & Roasted Red Pepper Soup topped with some oyster crackers for dinner, then time reading my book with pillows propped all around me in bed afterwards. Sounds like heaven, doesn’t it? I just have not decided which order I am going to do all these lovely activities!
Wishing you all a wonderful Friday night too! Keep Choosing Consistency for the nurturing of YOU,
This morning when I was at the gym working out, another member told me about a site she had seen on Facebook called, “SkinnyTaste.com”. She had tried a few recipes and loved them. As soon as I got home I found the SkinnyTaste site and am elated to see so many healthy and delicious-looking recipes to try!
Because I love using my crock pot, I plan on trying quite a few of the recipes on the SkinnyTaste site, including this Crock Pot Picante Chicken and Black Bean Soup. The pictures and ingredients have made my mouth water, so I am sharing this particular recipe for you crock pot lovers out there and will keep you up on my favorite healthy recipes in the future!
If you love a slow cooker recipe that requires no pre-cooking, then you’ll love this spicy black bean soup. Spicy black bean and chicken soup with tomatoes, chiles, peppers and spices is delicious served with cool avocado and a touch of sour cream. Top it with cilantro for freshness and your taste buds will want to do a mariachi dance!
This makes a nice amount of soup, perfect for freezing and reheating for a second night, or for lunch on the go. I love this topped with avocado and sour cream to mellow the heat, but it would also be great with a little cheese on top why not!
It’s mildly spicy, not over the top. If you want it milder you can leave the ancho chile powder out. I pureed one of the cans of beans to thicken the soup, and left the second can whole for texture. Next time I may even add some sweet corn! A filling, wholesome, high-fiber meal for only 300 calories, or Weight Watchers 6 points plus. Freezer friendly, and gluten-free.
Crock Pot Chicken and Black Bean Soup
Servings: 7 • Size: 1 1/2 cups • Old Pts: 6 pts • Weight Watchers Points+: 6 pts
Calories: 306 • Fat: 6 g • Protein: 28 g • Carb: 37.5 g • Fiber: 13.5 g • Sugar: 3 g
Sodium: 698.4 mg (without the salt)
- 1 red bell pepper, minced
- 2 (15 oz) cans black beans, rinsed and drained
- 3 1/2 cups low sodium chicken broth
- 2 (10 oz) cans Rotel tomatoes with green chilies
- 4 oz can diced green chiles
- 1 tbsp ground cumin
- 1 tsp ancho chile powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp oregano
- 16 oz (2) skinless chicken breast
- 1/2 cup chopped cilantro, divided
- 2 medium scallions, diced
- cut limes, for serving
- 1 medium haas avocado, sliced
- sour cream, for serving (optional)
Take one can of beans and place in the blender along with 2 cups of the chicken broth; puree then add to your slow cooker. Add the remainder of the beans and chicken broth into the slow cooker along with tomatoes, diced green chiles, cumin, chile powder, garlic powder, onion powder, oregano, chicken breast, and 1/4 cup of the cilantro. Set slow cooker to HIGH 4 hours or LOW 6 to 8 hours.
After it’s done, remove chicken and shred with 2 forks. Place back into the slow cooker and add fresh scallions, remainder cilantro and adjust salt and cumin, to taste.
Serve hot with lime wedges, avocados, and sour cream if desired. Makes about 10 1/2 cups.
Creamy Leek & Potato Soup 8 servings (Crock pot)
Cook high 4-5 hours or low 8-10 hours
6 medium leeks, thinly sliced
4 medium potatoes (I used golden), cut into 1/2 inch cubes
2 cans of chicken broth (14-1/2 oz each)
1/4 cup margarine or butter (1/2 stick)
1/2 tsp salt
1/4 tsp pepper
1 cup half-and-half
Chopped fresh chives if desired (I used)
1. Mix all except half-and-half and chives in crock pot.
2. Cover & cook per time above or until veggies are tender.
3. Pour mixture by batches into blender or food processor. Blend & return to cooker. Continue this until all veggies are blended. Stir in half-and-half.
4. Cover & cook 20-30 minutes longer. Sprinkle with chives.
Top with bacon & cheese if desired. (Not reflected in calories below)
*It is also really good cold the next day!
**Serve with fresh spinach salad on the side, if desired.
1 Serving: Calories 190 (Calories from Fat 90); Fat 10g (Saturated 3g); Cholesterol 10mg; Sodium 720mg; Carbohydrate 22g (Dietary Fiber 3g); Protein 6g
%Daily Value: Vitamin A 12%; Vitamin C 16%, Calcium 8%; Iron 12%
Diet Exchanges: 1 Starch, 1 Vegetable, 2 Fat