Recipes!

So for the longest time I have meant to share some recipes on here ... and then Meghan was asking on facebook for some healthy recipes, so I thought I would post some.  I always love new recipes too, so if anyone has any they would like to share, I would love it!

I have tried numerous recipes for Chicken Tortilla Soup.  So many that I can't remember which ones I liked best, but I am pretty sure the following was one I really liked.

Chicken Tortilla Soup

Ingredients:

1 lb. Chicken Thighs, skin removed (I also tried it once with breast meat,  it works either way)

3 cups water

2 14.5oz. cans fat-free, reduced sodium chicken broth (I like a lot of broth so usually use extra)

1 15oz. can black beans, rinsed

1 14.5oz. can kernel corn

1 14.5oz. can diced tomatoes w/ green chiles

1/2 teaspoon each of ground cumin & oregano

1 cup crumbled tortilla chips (I prefer to cut up corn tortillas and bake my own)

1/2 cup chopped cilantro

Lime wedges for garnish

*I also like to add a little mozzarella cheese and avocado slices as a garnish w/ any tortilla soup

-Bring chicken and water to boil in large saucepan, reduce heat, cover & simmer 25 minutes or until cooked.  Then remove chicken and cool.

-Add broth to pot of water; boil.  Stir in beans, corn, tomato & spices; bring to a simmer for 5 minutes.

-Pull chicken meat from bones and shred

-Stir in chicken and tortilla chips, cook 1 min.

-Remove from heat and stir in cilantro

*I have found that I prefer not to cook the tortilla chips in, I just like to sprinkle them over the top right before eating it - same goes for the cilantro.  The first time I made it, it seemed that the tortilla chips soaked up a lot of the broth so I prefer to use less.

I will try to remember to post some of my other recipes for this soup - they are all different and good in their own way. :)

Fish Tacos w/ Chili-Lime Cream ( I LOVE this recipe!)

Ingredients:

1 lb. fresh tilapia or cod fillets

1/2 teaspoon chili powder

1 lime, halved

1/2 cup sour cream (I use light)

1/2 teaspoon garlic powder

1/4 teaspoon salt

8 flour tortillas (can also use tostada shells if preferred)

2 cups shredded cabbage mix (I use both green & purple, but one or the other is fine too)

1 avocado, halved, seeded, peeled and sliced

Cherry tomatoes, quartered (optional)

-Preheat Broiler

-Sprinkle fish with 1/4 teaspoon of the chili powder and 1/4 teaspoon salt.

-Chile-Lime Cream: Squeeze 2 teaspoons of juice from half the lime in bowl.  Stir in sour cream, garlic powder, and remaining chili powder; set aside.

-Cut remaining lime half in wedges for serving.

-Place fish on unheated greased broiler rack; tuck under thin edges.

-Broil fish 4 inches from heat  4-6 minutes per inch of thickness, until fish flakes with fork.

-Break fish into chunks.

-Assemble tacos w/ fish, cabbage, chile-lime cream, avocados, lime & tomatoes if you choose!

*You can also add cheese - I think almost everything is better with cheese! :)

Creamy Carrot Soup (this one takes a lot of work & some odd ingredients, but I LOVE it!!!)

Ingredients:

2 tablespoons butter

1/4 cup diced yellow onions

1/4 cup diced celery

2 tablespoons white cooking wine

3.5 cups diced carrots (about 1.5 lbs.)

4 cups chicken stock (I have yet to try making my own, I just buy broth in a can)

1 and 1/4 teaspoon sugar

3/4 teaspoon salt (optional)

pinch black pepper

pinch cayenne pepper

1/3 cup half and half

1 and 1/2 tablespoons fresh lemon juice

2 tablespoons chopped fresh dill

*You also need a blender

-Heat butter in a large saucepan and saute onions & celery over medium-low heat until translucent, about 1-2 minutes.

-Add wine and cook until evaporated.

-Add carrots, chicken stock, sugar, salt, black pepper and cayenne pepper; cook until carrots are tender, about 10 minutes.  Allow to cool slightly.

-Transfer to blender and puree until smooth.  

-Add half and half and continue to puree.

-Transfer back to saucepan and reheat.

-Add lemon juice and dill.

ENJOY!!

This is a Canyon Ranch recipe, so you know it's healthy.  Here are the nutrition facts:

Serving size: 3/4 cup

90 calories

11g carbohydrates

5g fat

15mg cholesterol

2g protein

267mg sodium

3g fiber

I hope someone will try out these recipes!  Let me know if you do, and what you think!  I will try to post some more soon.  You can check out Canyonranch.com for tons of healthy recipes.  The only thing is that you have to have a well-stocked kitchen for most of them, or you will be buying lots of ingredients.  For awhile I was trying out a new recipe each week, or every other week and it helped add things to my pantry.