What did you have for lunch? 1-19-09

I made for the first time (i NEVER cook) the enchilada recipe from the Hungry-Girl.com website and I must say I am very proud of myself!

1 cup of Campbells healthy request herbed chicken with rice soup and 1/2 cup of garden salad with 1 tbsp of Renee's Sweet Onion (soooooooooooooooooooooooooooooooo good) salad dressing. Lets not forget all the water too hehe.

Turkey rollup with honey mustard
Green apple
Water

Whole wheat tortilla with 2 tbsp fat free cream cheese, 3oz lean turkey breast, 1oz clover sprouts, 2 tbsp chopped walnuts and 2 tbsp dried cranberries. Rolled it all up into a wrap. VERY filling, low on cals.

And a big glass of water also

You don't want to know:sad: All I have to say is that I better eat light for dinner and I'm definitely gonna be at the gym for awhile tonight!! LOL :laugh:





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salad with rasberry viin and nonfat plain yogurt with sliced strawberries yummy

a BIG bowl of homemade chicken/rice/vegetable soup and a vanilla yogurt.:flowerforyou:

I would like the recipe for your soup, sounds YUMMY!!:flowerforyou:

Hey, sure. It's not so much a recipe as it is random instructions, lol. I use homemade broth. I roasted a chicken last night for dinner. you could used canned broth though. if it's homemade- pour chicken drippings into a bowl and refridgerate overnight or until top is firm and whiteish (all that fat lol). use a spoon to scrape off the white layer, and throw it out. It should come off pretty easily.

combine the remaining brownish, gelatenous goo, lol, in a pot with about 3 1/2-4 cups of water. You can add more later if the flavour is too strong. That's it, that's your base. Heat to a boil. the brown stuff will melt and you'll have a nice broth. Add 1/2 cup chopped chicken (leftover from the roast), 1/2 cup chopped veggies, anything you have in the fridge is good, (I like carrots, onions and celery), about 1/4 tsp of salt and 1/4 tsp of pepper, and 1/4 cup of brown rice. reduce heat to medium, cover and let simmer. Takes about 45 mins or so, you'll know it's done when the rice and veggies are nice and tender. You can serve right away or refrigerate for later. I love making soup now, my mom taught me how over xmas. I thought it would be hard but it's SO easy and so yummy. (If you don't roast poultry often and want to make soup you can buy low-sodium canned broth or you can simply add your meat to the boiling water. Let it cook completely through and then remove it, chop it and add it in again. This makes a nice flavoured broth, especially with beef or steak chunks added.)

This recipe makes 3-4 servings and has about 120-150 cals per serving (depending on exactly what veggies you choose)

a BIG bowl of homemade chicken/rice/vegetable soup and a vanilla yogurt.:flowerforyou:

I would like the recipe for your soup, sounds YUMMY!!:flowerforyou:

Hey, sure. It's not so much a recipe as it is random instructions, lol. I use homemade broth. I roasted a chicken last night for dinner. you could used canned broth though. if it's homemade- pour chicken drippings into a bowl and refridgerate overnight or until top is firm and whiteish (all that fat lol). use a spoon to scrape off the white layer, and throw it out. It should come off pretty easily.

combine the remaining brownish, gelatenous goo, lol, in a pot with about 3 1/2-4 cups of water. You can add more later if the flavour is too strong. That's it, that's your base. Heat to a boil. the brown stuff will melt and you'll have a nice broth. Add 1/2 cup chopped chicken (leftover from the roast), 1/2 cup chopped veggies, anything you have in the fridge is good, (I like carrots, onions and celery), about 1/4 tsp of salt and 1/4 tsp of pepper, and 1/4 cup of brown rice. reduce heat to medium, cover and let simmer. Takes about 45 mins or so, you'll know it's done when the rice and veggies are nice and tender. You can serve right away or refrigerate for later. I love making soup now, my mom taught me how over xmas. I thought it would be hard but it's SO easy and so yummy. (If you don't roast poultry often and want to make soup you can buy low-sodium canned broth or you can simply add your meat to the boiling water. Let it cook completely through and then remove it, chop it and add it in again. This makes a nice flavoured broth, especially with beef or steak chunks added.)

This recipe makes 3-4 servings and has about 120-150 cals per serving (depending on exactly what veggies you choose)

Thanks!! I don't roast much, but probably won't hurt to do it for better tasting soups and other things. I will try it sometime soon.

Thanks again!!