Cream of Mushroom Soup

Before learning how to eat healthy I had no clue how easy it was to make yummy veggie soup.  I have tried many recipes over the years that really are just veggies and bullion (or stock), and they almost always turn out amazing!  This recipe from Skinnytaste is so easy and is one of my favs.  I love mushrooms (not everyone does ;), and this soup is great paired with half of a sandwich for lunch.  Also, it is only 2pp per serving.  Pretty amazing if you ask me!

Servings: 5

Servings Size: 1 1/4 cup

Points Plus: 3pp

Prep Time: 5 minutes

Cook Time: 30 minutes

Level of Difficulty: Easy

Rating: 4 stars - Very Good

Ingredients

3 tbsp flour

4 cups water

3 chicken bouillon cubes

5 oz shiitake mushrooms, sliced

8 oz baby bella, sliced

1 celery stalk

Fresh ground pepper

Raw scallions

8 T. soft goat cheese

Instructions

Put water into a heavy stock pot and bring to a boil.  Add flour slowly, whisking as you go. Set pot to medium heat.

Add celery, mushrooms, chicken bouillon and bring to a boil. Cover and simmer until veggies are soft, about 30 minutes. Remove and toss celery.  Using your immersion blender, blend to the consistency that you enjoy.  If you don't have an immersion blender take a few cups of the soup out and put it into your blender, and then return to the pot.  Continue cooking a few minutes longer.  I served my soup with a few raw onions and a dab of goat cheese (because I didn't have any sour cream.  

Tip

Bouillon has a TON of salt and maybe that is why I love it so much (I love salt which is bad, I know).  Don't fear, I am on the hunt for a better bullion.  I have found a few recipes for DIY that I am going to test out in the next few weeks.  I have never found a stock that I think tastes as good as bullion, so if you have one, please let me know what it is and I will give it a try!  Add the bouillon slowly.  If you like your soup less salty you might not need 3 cubes.

Happy New Year + MAKEOVER + Creamy Crock Pot Tomato Soup

HAPPP-py New Year!  It's a new year ya'all!  Time for a fresh start, a fresh attitude, a fresh YOU! Joining forces to start EAT ME with my cousin was one of the most exciting and motivating things I did in 2013, and I can't wait to continue to inspire each of you to eat your way to a healthier lifestyle in 2014.  Will this be the year that you reach your health goals?  Will it be the year you fit into those jeans?  Will it simply be the year that you just BEGIN to learn about eating healthy and take one step to doing so by following this blog? Will it be the year that you get into the kitchen for the first time and learn that cooking your own wholesome meal tastes so much better than anything you could pick up at a drive through?  All of these are good intentions (a word I prefer over resolutions), so get EXCITED! This is YOUR year! (ok I am tearing up I have to stop)

With 2014 we bring you.....our UPDATED layout - hurray!  We are pretty proud of how this turned out, especially considering our skillz in the kitchen heavily outweigh our HTML blog design skillz.  We are learning and always open to feedback, so let us know what you think!

We have a lot planned for 2014 including some fun recipe makeovers, contests, and guest posts. But for now, I bring you our FIRST recipe for the New Year!

Get out your SLOW COOKER!  The crock pot is something that I am super intimidated by.  I don’t know why, I think it is because there are too many possibilities (and I don’t love meat).  I challenged myself to find a delish New Year’s Day recipe to show you that eating healthy can be FUN AND super-duper easy.  The addition of these itty bitty teeny tiny grilled cheeses makes this comforting meal a must. This recipe is adapted from Skinnytaste.

Servings: 6

Servings Size: 1 1/2 cups soup + ½ grilled cheese

Points Plus: 5 pp

Prep Time: 20 minutes

Cook Time: 6 hours

Level of Difficulty: Easy

Rating: 5 stars - Excellent!

Photo from Here

Ingredients

Soup

1 t. olive oil

1 cup finely diced celery

1 cup finely diced carrots

1 cup finely diced onions

1 teaspoon red pepper flakes

28 oz can whole plum tomatoes, with juice

1 tsp thyme

1/4 cup fresh basil

3 1/2 cups reduced sodium chicken broth (or vegetable for vegetarians)

Parmesan or Romano cheese rind (optional but HIGHLY recommended)(Easy to find at your local health food store such as Whole Foods)

1 bay leaf

2 tablespoons unsalted butter

2 tablespoons flour

1 3/4 cups fat free milk, warmed

Salt + Pepper

Itty bitty teeny tiny grilled cheeses

6 reduced calorie bread

3 Kraft singles

Spray Butter

Cooking spray

Directions

Soup

Heat a large skillet over medium heat, warm oil and add celery, carrots, onions and red pepper flakes. Cook for about 5 minutes then add to slow cooker.

Pour the juice of the tomatoes into the slow cooker, then roughly crush the tomatoes with your hands; add to slow cooker. Then add your chicken stock, cheese rind (if using) thyme, basil, and bay leaf.

Cover and cook on LOW for 6 hours. After 6 hours remove the cheese rid and, using an immersion blender, blend the soup until smooth. If you don’t have in immersion blender 1) get one 2) be very careful, I have made a huge mess while trying to do this because blending hot soup is hard people!.

Melt the butter over low heat in a large skillet and add the flour. Stir constantly with a whisk for 4 to 5 minutes. Slowly whisk in about 1 cup of the hot soup, then add the 1 3/4 cups of warmed milk and stir until smooth. Pour back into the slow cooker and stir. Add salt + pepper to taste.  Cover and cook on low 30 more minutes.

Grilled Cheese

Spray a non-stick pan with cooking spray. Lightly spritz one side of each piece of bread.  Working in batches if necessary, place 1 piece of bread butter side down on pan, top with one piece of cheese and one piece of bread butter side up.  Cook grilled cheeses until brown and toasty.  When sandwiches are finished cut each in half, and then each half into 8 small sandwiches. 

To Serve

Place ½ cups of soup into a bowl and top with 8 tiny grilled cheese sandwiches. 

Tip

Have you ever added a parmesan cheese rind to your soup for a low calorie boost of creamy flavor? The parmesan rind is the hard part of fresh parm that you would normally throw away.  Next time you have one layin’ around, stick it in your freezer to pull out during an upcoming soup making sesh.  OR – you can buy these at your local health store such as Whole Foods or co-op.  I found one for 66 cents!

Enjoy & Happy New Year!

XOXO - Katie

Baked Potato Soup Cups

Have you walked into a friend’s party on a cold night and wondered how the heck you were going to warm up?  And then the hostess directs you to a table with those Asian soup spoons filledwith delicious warm soup as an appetizer as soon as you walk in the door? And then you sip it down and immediately feel warm, cozy and at home????

Well that has never happened to me, mainly because I don’t own ANY of those cool little spoons (and I guess my friends don’t either)! But I love the idea, and think that tiny portions of soup would be super fun at a holiday cocktail party! (and they are cute) I have a ton of glass votive candle holders leftover from my wedding, and thought these would work perfectly for a soup appetizer that can easily be eaten while mingling.  Disposable short clear cocktail glasses would work super well too. This recipe is inspired by Skinnytaste, and is a lighter version of creamy potato soup. It has the secret ingredient of cauliflower which lightens it up, and you know what guys? You can’t even taste the difference! Have this soup simmering on your stove and when your guests arrive hand them a tiny cup of soup instead of a drink!

Servings: 25

Serving Size: ¼ c.

Points Plus: 1pp

Prep Time: 15 minutes

Cook Time: 30 minutes

Level of Difficulty: Medium
Rating: 4 stars - Very Good

Ingredients 

4 small potatoes

1 head of cauliflower, cut into chunks, stems removed

2 cups chicken stock (I use water with bullion cubes)

1 cup fat free milk

1/2 cup light sour cream

2/3 cup reduced-fat cheddar cheese, shredded

4 slices turkey bacon, sliced into small pieces

1/8 cup chopped chives (I used parsley for color because I didn't have chives, but chives would be ideal!)

Salt + Pepper

Instructions

Poke potatoes with a fork and microwave them on high for 8 minutes, turning half way through. Prepare your cauliflower, and steam it on the stove for about 6 minutes. When potatoes are done let them cool (important!!) and remove skins.  It is OK to keep some skin on, skins are good! 

Add potatoes, steamed cauliflower, stock and milk. Bring to a boil then reduce heat to a low simmer.  Let soup simmer for about 30 minutes, allowing the flavors to mix. Then add sour cream and stir to combine. Remove soup from heat and set out your 25 (or however many you have) soup cups.  Top each cup with a pinch of cheese and a few crumbles of bacon.  Because the portions are 1/4 cup, a pinch and a crumble were plenty of toppings for me! Finally, top with a sprinkle of chives.  Put all of your tiny cups on a serving tray and VOILA! You can use normal sized spoons or invest in some tiny spoons, which I want to do!!

Tip

After you add the sour cream be sure to remove the soup from heat or it will start to curdle. You could do tiny soup appetizers with any soup you like!  And with the small appetizer portions it is a low point way to get your party started! Have FUN!

XOXO - Katie

Senegalese Peanut Stew with Spinach and Sweet Potatoes

Do you have a bunch of sweet potatoes in your fridge like I do, left over from your summer CSA?  This is a great recipe to use those up, and better yet, the recipe has peanut butter in it!  This is a pretty rich stew, but is also filling and has a unique flavor.  Originally a Weight Watchers recipe found here.

Servings: 6

Serving Size: 1 2/3 cup

Points Plus: 5pp

Level of Difficulty: Easy

Prep Time: 10 minutes

Cook Time: about 40 minutes

Rating: 5 stars - Excellent

Ingredients
Cooking spray
2 medium Onion(s), uncooked, chopped
1 medium Pepper, green, chopped
½ pound(s) Potato(es), sweet, raw, peeled and chopped into 1/2-inch cubes
2 medium Carrots, uncooked, peeled and thinly sliced
2 clove(s) Garlic, fresh, minced
2 Tbsp Ginger root, raw, fresh, minced
½ tsp Cloves, ground
½ tsp Salt, table
¼ tsp Cayenne pepper
4 cup(s) Broth, vegetable, reduced-sodium
6 Tbsp Peanut butter, natural, creamy-variety
8 cup(s) Spinach, uncooked, leaves, stemmed, packed, chopped

Instructions
Coat a large saucepan (Le Creuset!) with cooking spray and warm. Add onion and bell pepper, cook until soft, about 3 minutes. Stir in the sweet potato, carrots and garlic and cook for 1 minute, stirring often. Add the ginger, cloves, salt and cayenne and cook for 30 seconds.

Pour in the vegetable broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the peanut butter until smooth. Cover, reduce the heat to low, and simmer slowly, stirring once in a while, until the sweet potatoes are tender, about 30 minutes.

Add the spinach; cook, stirring occasionally, for 10 minutes.

Tip

There is nothing worse that gross, overcooked spinach.  Anytime I have a recipe that calls for spinach I don’t actually cook it with the rest of the soup.  I pull out my fav soup cup, fill it with spinach, and pour my soup over that.  The hot soup cooks the spinach and I don’t have to be scared of how my spinach will hold up for the leftovers!

Chicken Dumpling Soup

Did you know how easy making homemade chicken soup is?  Like, with a real whole chicken?!? (well it is) This is soup is filling and full of veggies (from our CSA no less!) I tried a new dumpling recipe this time around, and although it wan't as good as my grandma's recipe, it was pretty darn good! The perfect comfort food to help settle my nerves, as I start a new job today!

Servings: 8
Serving size: 1 cup + 4 large dumplings
Points Plus: 5pp
Level of Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 1 hour + 30 minutes
Rating: 4 stars - Very Good

Ingredient List:
SOUP
1 whole chicken, rinsed
1 onion
Salt and Pepper
1 cup carrots, diced
1 cup white celery, diced
1 cup scallions, diced
1 can chicken stock
1 chicken bullion cube

DUMPLINGS
1 cup flour + more for rolling
1/4 t. baking powder
Pinch of kosher salt
1 T. butter
1/2 c. milk

Directions:
Put rinsed chicken in a dutch oven and cover 3/4 of the way with water. Add white onion, salt and pepper.  Bring to a slow boil and loosely cover and cook for 35 minutes, or until chicken falls off the bone. When cooked remove chicken from pot and let cool for 30 minutes. After chicken has cooled remove and shred 3 cups, place them back into the pot. Add carrots, scallions and celery, re-bring to a boil.

To make dumplings, mix flour, baking powder and salt.  Cut in butter with a pastry blender or fork.  Add milk and stir to combine.  The mixture will form a sticky ball.  Put flour on a cutting board, place dough on board.  Roll out thin, about 1/8 inch.  Using a knife or pasty cutter, cut into 32 small squares.  Add dumpling squares to your pot of soup, loosely cover and cook for 15 minutes.

Tip:
This recipe only calls for 3 cups of shredded chicken.  Save the rest of the chicken for sandwiches, salads, etc!

XOXO Katie

Spicy Corn Soup

This recipe was an attempt to experiment with some CSA corn on the cob.  Unfortunately the corn didn't turn out after I boiled it, so I used canned instead.  This soup turned out spicy with a ton of flavor!

Servings: 6
Size: 1 1/2 cup
Points Plus: 3 pp
Level of Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 30 minutes
Rating: 3 stars - Good

Ingredient List: 
1 T. olive oil
1/2 cup white onion, chopped small
1 red pepper, chopped
1 green pepper, chopped
1 clove garlic
1 Kohlrabi, shredded
2 cups of corn
6 cups of chicken stock
1 bay leaf
1 can spicy Ro*tel tomatoes
1 1/2 t. ground cumin
1 t. ground turmeric
Salt and pepper to taste

Directions:
Heat olive oil in dutch oven.  Sautee onion, peppers and garlic for about 5 minutes.  Add remaining ingredients and bring to a boil.  Let simmer for about 30 minutes.  Don't forget to remove the bay leaf before serving!

Tip:
I used Kohlrabi in place of a potato and it turned out really nice.  I also shredded it to add a different texture than the other chopped veggies!

XOXO - Katie

Portuguese Kale Soup

What better to do when it is 100 degrees outside than make soup!  I am not sure what I was thinking besides that I needed to try my hand at duplicating Au Bon Pain's Portuguese Kale Soup ASAP.  So I did! I love this soup (at any time of year apparently).  We got kale in our CSA last week and this afternoon the wheels in my brain got turning.  I realized I had all the ingredients for this (very) hearty soup on hand, so completely made up this recipe which turned out to taste really similar to my chain favorite.

Servings: 4
Size: 1 cup
Points Plus: 5pp
Level of Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 45 minutes
Rating: 4 stars - Very Good

Ingredient List:
1 medium size rustic potato, chopped small
3 cups raw kale, de-stemmed and rinsed
1/2 cup red onion, chopped small
1 cup navy beans, rinsed
2 links Trader Joes garlic turkey sausage, cut into small pieces
1 T. olive oil
32 oz. chicken stock
1 chicken bouillon cube
1 bay leaf
1 T. fresh garlic, chopped
Dash of red pepper flakes, to taste
Salt and pepper to taste

Directions:
Heat 1 T. olive oil in a large stock pot.  Add potatoes and onion and sautee about 10 minutes. Add garlic and sausage, stir. Add kale and cover for 2 minutes, allowing kale to slightly wilt.  Add stock, navy beans, bay leaf, red pepper, salt and pepper to taste.  I added an additional bouillon cube because I like salt and I don't love the taste of canned or boxed stock.  Bring to a slow boil, set a lid on so that the pot is covered but not sealed.  Cook about 45 minutes, until kale is cooked through. Put in your favorite soup bowl and enjoy!

Tip:
I LOVE this soup cup! (as seen above)

XOXO - Katie

Egg Drop Soup

It is snowing in Minnesota.  Actually let me rephrase that, it is BLIZZARDING in Minnesota! (in mid-April) Anyways, to follow up on Megan’s Asian inspired post from yesterday, I wanted to share one of my favorite comfort food meals, egg drop soup.  This recipe is so easy, and in my opinion tastes just like the restaurant kind! (with less MSG)  

Servings:  2
Size:  Just over 4 cup
Points Plus: 3 pts
Level of Difficulty:  Easy
Prep Time: 5 minutes
Cook Time:  10 minutes
Rating: 4 stars – Very good

Recipe above modified from this one.

Ingredient List:
4 cups chicken broth (canned, boxed of bouillon cubes work)
1/8 teaspoon ground ginger
2 tablespoons chopped green onions
2 tablespoons cornstarch
2 eggs
A drizzle of soy sauce if desired

Directions:
Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the ginger and chives into the saucepan, and bring to a rolling boil. In a cup or small bowl, wisk together the remaining broth and cornstarch until smooth. Set aside.

In a small bowl, whisk the eggs together. Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately. Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.

Tip:
Adding the cornstarch mixture at the end keeps the soup from boiling over.  After the mixture is added watch the soup very closely.  The longer it cooks the thicker it will get but I have had many overflow accidents with this one!

XOXO - Katie

Italian Sausage Soup

Soup is one of Katie and my favorite meals!  It’s a great for chilly winter nights, but can easily be expanded into fall and spring based on the recipe.   Here is one of my favorite soups to make – and the best part is that it comes together very quickly.  Perfect for a weeknight dinner, or it’s good enough that you could serve it to company to impress them with the delicious Italian flavors.

 

Servings:  4

Size:  1 1/3 cups of soup,  1 ½ tsp cheese

Points Plus: 5 pp

Level of Difficulty:  1

Prep Time: 10 minutes

Cook Time: 15 minutes

Rating: 5 starts - Excellent!

 

 Ingredient List:

8 ounces of hot or sweet Italian turkey sausage

2 c. fat-free, less-sodium chicken broth

1 14.5 oz can of diced tomatoes with basil, garlic and oregano

½ c. uncooked small shell pasta

2 c. bagged baby spinach leaves

2 tsp. grated fresh parmesan or Romano cheese

2 tsp. chopped fresh basil

Directions:

Heat a large frying pan over medium heat.  Remove casings from sausage.  Add sausage to pan, cook about 5 minutes or until browned.  Drain if needed; return to pan.  Add broth, tomatoes and pasta to a large stock pot.  Bring to a boil over high heat.  Once the mixture comes to a boil add the sausage.  Cover the pot and reduce the heat; simmer for 10 minutes or until the pasta is al dente.  Remove from heat; stir in spinach until wilted.  Sprinkle each serving with cheese and basil.

Note: This recipe makes quite a bit – a serving is 1 1/3 cups, but I typically only have 1 c. servings which leaves you with more leftovers.  If you won’t be eating all of the soup at one time I would recommend putting the spinach leaves in each serving bowl and pouring the soup serving over the top to wilt the spinach.  The wilted spinach in leftover soup lessens the time your leftovers will be good for!

Tip:

Experiment with different pasta shapes for this recipe!  Although it calls for shell shaped pasta, I have enjoyed this soup with orchecchiette (ear shaped),  gemelli (twists or spirals) or one of my personal favorites farfalle (bow-ties).

XOXO - Megan