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An old favorite

Wednesday, March 3rd, 2010

Happy Wednesday! How’s your week going so far? Maybe it’s just because I’ve been busy at work, but this week seems to be zipping right along. I can’t believe it is almost the weekend! Not that I’m complaining…I’d much rather be closer to Friday than Monday. :)

I brought back an old favorite for dinner tonight: chicken enchilada soup. I made it for the first time back in October, and I have no idea why it has taken me so long to make it again, cause it is mmm…mmm…delicious!

I added zucchini and extra Velveeta Mexican-style cheese to this batch. And speaking of Velveeta, just about every time I check my blog stats, someone has found their way to my blog with the keywords, “Is Velveeta safe for pregnant women?” (I had a post awhile back that mentioned Velveeta Shells & Cheese, and I guess that’s a popular search term!) I’m happy for the new visits, no matter how you get here, and I Google those types of questions myself about 10 times a day. :)

I know that many soft cheeses and deli meats are off limits for pregnant women because of the risk of listeriosis, but I personally feel comfortable eating Velveeta (which isn’t very often) because it clearly states on the label that it is pasteurized.

(Note: I am not a medical professional. You should always consult your doctor for any concerns you have about foods you eat during your pregnancy.)

But let’s get back to dinner: I paired the soup with a lovely green salad drizzled with light raspberry vinaigrette, and a sprinkle of Salad Toppins.

The belly was happy after this meal! :)

Along with a nutritious dinner, I got in a great workout too. I did 30 minutes of hills on the elliptical, plus the 20-minute toning session on Denise Austin’s Fit & Firm Pregnancy DVD. I do this workout often and feel so good afterwards! I will be glad when it warms up though, so I can get outside for some exercise.

And in other news…today I am 15 weeks pregnant! It’s hard to believe I’m already almost 4 months along. Although we don’t know the baby’s gender yet (probably won’t find out for another 7 weeks or so), JD and I are already buying a few things for the nursery. We got this beautiful dresser for a steal last weekend at an auction. It matches perfectly with the crib and changing table we picked out, which we are purchasing this weekend. I’m so excited…I can’t wait to see it all come together!

I also bought the baby this sweet little stuffed elephant while shopping at the mall for maternity clothes. Boy or girl, this kid has to know early what college football team to root for! Ha!

Before I go for the evening, I’d like to thank Brittany for passing the Sunshine Award along to me!

sunshine

You spoil me, girl! :) And here’s a few well-deserving bloggers that I’d like to pass this award to:

I have a very dirty kitchen calling my name, so I will sign off for now. Have a wonderful rest of the week!

Meg Makes It On Monday: Vegetarian Lentil Soup

Monday, December 7th, 2009

When JD and I were coming up with dinner ideas last night before heading out to the grocery store, I thought we’d try a little something different this week: a vegetarian dish. We don’t eat meatless meals very often, although I’m not sure why, because I’m not real big on pork, I’m super picky when it comes to chicken and wouldn’t miss steak much if I had to go without it. Turkey, well, that’s a different story. :)

I Googled healthy vegetarian recipes (what did we do before Internet?), and this lentil soup caught my eye. I ♥ lentils, but I’ve always stuck with the canned stuff (Progresso makes an excellent one). Since the “new” me cooks more, I thought, “Why not?” This soup was super easy, and full of veggies you don’t usually see in the condensed variety. Ingredients were these:

(Note: I subbed EVOO for the called-for vegetable oil and bulked it up a bit with the canned tomatoes and fresh celery)

Fits on a cutting board!

It only took a few minutes to chop my onion, celery stalks and carrots.

Veggin' out

Into the pot to soften with 1 teaspoon EVOO

After my medley cooked for about five minutes, I added the rest of the ingredients and simmered in organic vegetable stock.

One box = four cups

45 minutes later…..

SOUP!

I forgot to stir in lemon juice at the end, but even without it, this was one of the best soups I’ve ever slurped down with a spoon. It was light, full of flavor and down-right yum! I highly recommend it!

I had these toasted rounds to go along with it:

One Earthgrains 100% Natural Thin Bun with 1 tablespoon each of feta cheese and spinach

I have exactly five days until Jessica’s wedding, so I better go get my cardio on! Hope everyone has a great week!

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