Weight Loss Challenge with a prize......Nov sign up
11-12-2010, 08:05 AM
#491
Super Member
Join Date: May 2010
Location: Rapid City, SD
Posts: 2,381
Originally Posted by Happymom6ny
Originally Posted by irishrose
Happymom6ny, I used frozen green beans for two reasons 1) they have no salt and the smoked sausage had enough for me and 2) my freezer is too full. Canned ones are equally low calorie.
Evening munchies, needing crunchies - who are you mad at? Crunchy food is a good stress releaser. When I was upset recently, a couple of squares of Dove chocolate and a handful of almonds made it all better.
Evening munchies - save some daytime calories if you are a calorie counter and have 23 almonds. Almonds have MUFA fats that are good for weight loss. As do olives, dark chocolate and olive oil. Rice cakes are crunchy. The little flavored rice snacks are pretty good, but they are not portion controlled so it's easy to eat too many.
My evening snack this week has been yogurt (mine is not sugar free - I can't do chemicals), walnuts, olives and a fresh pear or canned pineapple. Creamy, crunchy, sweet and salty. Covers all bases.
We are all having a good day. Note to self: Keep any affirmations in the present - if you make them future, ie, going to have a good day, it ain't a gonna' happen!
Evening munchies, needing crunchies - who are you mad at? Crunchy food is a good stress releaser. When I was upset recently, a couple of squares of Dove chocolate and a handful of almonds made it all better.
Evening munchies - save some daytime calories if you are a calorie counter and have 23 almonds. Almonds have MUFA fats that are good for weight loss. As do olives, dark chocolate and olive oil. Rice cakes are crunchy. The little flavored rice snacks are pretty good, but they are not portion controlled so it's easy to eat too many.
My evening snack this week has been yogurt (mine is not sugar free - I can't do chemicals), walnuts, olives and a fresh pear or canned pineapple. Creamy, crunchy, sweet and salty. Covers all bases.
We are all having a good day. Note to self: Keep any affirmations in the present - if you make them future, ie, going to have a good day, it ain't a gonna' happen!
That soup sure sounds great as well. It would be a great day to fix it but I have to go out and get some of the ingred.
That pic is so funny...My DD when she was like 19 she had her friends tape her to the wall like that and stayed there for 45 mins..LOL we have pics somewhere...hehe
Missy
11-12-2010, 09:30 AM
#492
Banned
Thread Starter
Join Date: Mar 2010
Location: dreaming of a simple life. Living off the grid!
Posts: 3,259
My ears have been bad yesterday and today. Worse even today then yesterday. I am just checking in so no one worries about me I like worry about you guys when someone isn't around a day or 2.
11-12-2010, 09:42 AM
#494
Senior Member
Join Date: Dec 2009
Location: under the table with a book yet again!
Posts: 781
Thank goodness you posted today I was just about to sent out a search party to find you. I have the St Bernard Patrol dogs on hold until I knew for sure what was going on. I'm glad I didn't actually send them out.
Feel better soon!
Lisa
Feel better soon!
Lisa
11-12-2010, 11:42 AM
#495
Member
Join Date: Oct 2010
Location: NY
Posts: 31
Originally Posted by MissyGirl
Here you go folks. It is the BESTEST soup the Hungry Girl has ever created!! It is incredible!!!
The Whole Enchilada Chicken Soup
PER SERVING (1 cup): 105 calories, 1.75g fat, 641mg sodium, 12.5g carbs, 2g fiber, 4g sugars, 11g protein -- POINTSŪ value 2*
Ingredients:
3 cups fat-free chicken broth
1 1/4 cups finely chopped celery
1/2 cup diced sweet yellow onion
3 cups green enchilada sauce
One 15-oz. can pure pumpkin
10 oz. cooked boneless skinless lean chicken breast, chopped or shredded
1 cup frozen white (or yellow) corn
Optional: dash hot sauce, or more to taste
Optional toppings: shredded fat-free cheddar cheese, crushed baked tortilla chips
Directions:
In a large pot, bring broth to a low boil on the stove. Add celery and onion, and simmer for about 5 minutes, until slightly tender.
Stir in enchilada sauce and pumpkin. Once soup returns to a low boil, add chicken and corn, and mix well. Cook for an additional 3 - 5 minutes, until soup is heated throughout.
Add a dash or more hot sauce. (Or not. It's your soup.) Serve and, if you like, top with shredded cheese and/or crushed chips.
Enjoy!!!
MAKES 9 SERVINGS
The Whole Enchilada Chicken Soup
PER SERVING (1 cup): 105 calories, 1.75g fat, 641mg sodium, 12.5g carbs, 2g fiber, 4g sugars, 11g protein -- POINTSŪ value 2*
Ingredients:
3 cups fat-free chicken broth
1 1/4 cups finely chopped celery
1/2 cup diced sweet yellow onion
3 cups green enchilada sauce
One 15-oz. can pure pumpkin
10 oz. cooked boneless skinless lean chicken breast, chopped or shredded
1 cup frozen white (or yellow) corn
Optional: dash hot sauce, or more to taste
Optional toppings: shredded fat-free cheddar cheese, crushed baked tortilla chips
Directions:
In a large pot, bring broth to a low boil on the stove. Add celery and onion, and simmer for about 5 minutes, until slightly tender.
Stir in enchilada sauce and pumpkin. Once soup returns to a low boil, add chicken and corn, and mix well. Cook for an additional 3 - 5 minutes, until soup is heated throughout.
Add a dash or more hot sauce. (Or not. It's your soup.) Serve and, if you like, top with shredded cheese and/or crushed chips.
Enjoy!!!
MAKES 9 SERVINGS
11-12-2010, 11:48 AM
#496
Member
Join Date: Oct 2010
Location: NY
Posts: 31
Originally Posted by MissyGirl
Originally Posted by irishrose
MissyGirl, that soup looks really good. Pumpkin is another near freebie. It's surprisingly good in soup.
Love the picture.
Love the picture.
Missy
11-12-2010, 12:00 PM
#497
Super Member
Join Date: May 2010
Location: Rapid City, SD
Posts: 2,381
Originally Posted by Happymom6ny
Originally Posted by MissyGirl
Here you go folks. It is the BESTEST soup the Hungry Girl has ever created!! It is incredible!!!
The Whole Enchilada Chicken Soup
PER SERVING (1 cup): 105 calories, 1.75g fat, 641mg sodium, 12.5g carbs, 2g fiber, 4g sugars, 11g protein -- POINTSŪ value 2*
Ingredients:
3 cups fat-free chicken broth
1 1/4 cups finely chopped celery
1/2 cup diced sweet yellow onion
3 cups green enchilada sauce
One 15-oz. can pure pumpkin
10 oz. cooked boneless skinless lean chicken breast, chopped or shredded
1 cup frozen white (or yellow) corn
Optional: dash hot sauce, or more to taste
Optional toppings: shredded fat-free cheddar cheese, crushed baked tortilla chips
Directions:
In a large pot, bring broth to a low boil on the stove. Add celery and onion, and simmer for about 5 minutes, until slightly tender.
Stir in enchilada sauce and pumpkin. Once soup returns to a low boil, add chicken and corn, and mix well. Cook for an additional 3 - 5 minutes, until soup is heated throughout.
Add a dash or more hot sauce. (Or not. It's your soup.) Serve and, if you like, top with shredded cheese and/or crushed chips.
Enjoy!!!
MAKES 9 SERVINGS
The Whole Enchilada Chicken Soup
PER SERVING (1 cup): 105 calories, 1.75g fat, 641mg sodium, 12.5g carbs, 2g fiber, 4g sugars, 11g protein -- POINTSŪ value 2*
Ingredients:
3 cups fat-free chicken broth
1 1/4 cups finely chopped celery
1/2 cup diced sweet yellow onion
3 cups green enchilada sauce
One 15-oz. can pure pumpkin
10 oz. cooked boneless skinless lean chicken breast, chopped or shredded
1 cup frozen white (or yellow) corn
Optional: dash hot sauce, or more to taste
Optional toppings: shredded fat-free cheddar cheese, crushed baked tortilla chips
Directions:
In a large pot, bring broth to a low boil on the stove. Add celery and onion, and simmer for about 5 minutes, until slightly tender.
Stir in enchilada sauce and pumpkin. Once soup returns to a low boil, add chicken and corn, and mix well. Cook for an additional 3 - 5 minutes, until soup is heated throughout.
Add a dash or more hot sauce. (Or not. It's your soup.) Serve and, if you like, top with shredded cheese and/or crushed chips.
Enjoy!!!
MAKES 9 SERVINGS
Missy
11-12-2010, 02:48 PM
#500
Member
Join Date: Oct 2010
Location: NY
Posts: 31
Originally Posted by MissyGirl
Originally Posted by Happymom6ny
Originally Posted by MissyGirl
Here you go folks. It is the BESTEST soup the Hungry Girl has ever created!! It is incredible!!!
The Whole Enchilada Chicken Soup
PER SERVING (1 cup): 105 calories, 1.75g fat, 641mg sodium, 12.5g carbs, 2g fiber, 4g sugars, 11g protein -- POINTSŪ value 2*
Ingredients:
3 cups fat-free chicken broth
1 1/4 cups finely chopped celery
1/2 cup diced sweet yellow onion
3 cups green enchilada sauce
One 15-oz. can pure pumpkin
10 oz. cooked boneless skinless lean chicken breast, chopped or shredded
1 cup frozen white (or yellow) corn
Optional: dash hot sauce, or more to taste
Optional toppings: shredded fat-free cheddar cheese, crushed baked tortilla chips
Directions:
In a large pot, bring broth to a low boil on the stove. Add celery and onion, and simmer for about 5 minutes, until slightly tender.
Stir in enchilada sauce and pumpkin. Once soup returns to a low boil, add chicken and corn, and mix well. Cook for an additional 3 - 5 minutes, until soup is heated throughout.
Add a dash or more hot sauce. (Or not. It's your soup.) Serve and, if you like, top with shredded cheese and/or crushed chips.
Enjoy!!!
MAKES 9 SERVINGS
The Whole Enchilada Chicken Soup
PER SERVING (1 cup): 105 calories, 1.75g fat, 641mg sodium, 12.5g carbs, 2g fiber, 4g sugars, 11g protein -- POINTSŪ value 2*
Ingredients:
3 cups fat-free chicken broth
1 1/4 cups finely chopped celery
1/2 cup diced sweet yellow onion
3 cups green enchilada sauce
One 15-oz. can pure pumpkin
10 oz. cooked boneless skinless lean chicken breast, chopped or shredded
1 cup frozen white (or yellow) corn
Optional: dash hot sauce, or more to taste
Optional toppings: shredded fat-free cheddar cheese, crushed baked tortilla chips
Directions:
In a large pot, bring broth to a low boil on the stove. Add celery and onion, and simmer for about 5 minutes, until slightly tender.
Stir in enchilada sauce and pumpkin. Once soup returns to a low boil, add chicken and corn, and mix well. Cook for an additional 3 - 5 minutes, until soup is heated throughout.
Add a dash or more hot sauce. (Or not. It's your soup.) Serve and, if you like, top with shredded cheese and/or crushed chips.
Enjoy!!!
MAKES 9 SERVINGS
Missy
Do you have the Hungrey Girl cook book? My DD told me about it mths ago but I never got it. I was afraid if I bought it I wouldnt use it like so many other books I have for weight lose.
I'll have to do a search and see if there are free recipes and try them because if they are as good as the soup is maybe its worth buying.
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