I had some leftover burrito soup (we add a bit of extra rice than called for so its thicker and a non runny soup more chili like!) and wanted something new to do with it besides reheating and topping with cheese. Recently in the clean eating magazine they had a recipe for Mexican stuffed peppers. The filling was very close to my leftover burrito soup, so I thought what the heck, I’ll try it. And these were great. Another great idea for leftovers!
One cup per pepper of leftover burrito soup
One pepper per person, top cut off insides cleaned out
Toppings for peppers: low ft cheese and sour cream
Heat oven to 350. Prepare peppers and place in an oven safe dish. Stuff with a cup of leftover burrito soup.
Bake in over til peppers soften a bit and filing is heated through. I baked for about 25-30 mins. About 10 mins from finishing, top with cheese.
Once done, remove from oven, add sour cream and enjoy immediately.
Finally back to posting! I know I have been a bad blogger and I hope to get better! This recipe is a great way to start blogging again. Found on my iphone, this was easyand VERY quick to make, delicious and was ever good as leftovers. I did add red pepper chunks as suggested in the recipe. A huge hit in our house!
4 slices bacon-I omitted and sauteed the veggies and such in evoo
1 large sweet onion, coarsely chopped
2 cloves garlic, minced
6 cups Swanson(R) Chicken Broth or Natural Goodness(TM) or Certified Organic Chicken Broth
2 teaspoons seafood seasoning
6 red potatoes
2 cups frozen whole kernel corn
1 (8 ounce) container refrigerated pasteurized lump crabmeat
1/2 cup heavy cream-I used ff half and half
I added one red pepper chopped
Cook the bacon in a 4-quart saucepan over medium-high heat for 5 minutes or until the bacon is crisp. Remove the bacon with a fork or kitchen tongs and drain on paper towels. Crumble and set aside. Pour off all but 2 tablespoons of drippings.
Reduce the heat to medium. Add the onions and garlic and cook in the hot bacon drippings until tender.
Stir in the broth, seafood seasoning, potatoes, red pepper, and corn. Heat to a boil. Reduce the heat to low. Cook for 15 minutes or until the potatoes are tender.
Add the crabmeat and cream. Cook for 5 minutes. Divide the chowder among 6 serving bowls. Top each with about 1 tablespoon of bacon.
What an excellent, easy, filling and healthy soup! This recipe was easy to whip up on a colder night here and we loved it. I did use ff half and half to keep it healthier and we didnt notice the difference at all!
1 lb. salmon fillets, skin and pin bones removed
2 Tbs. unsalted butter
2 Tbs. extra-virgin olive oil
2 shallots, minced
4 cups chicken stock or low-sodium chicken broth
4 unpeeled red potatoes, cut into 1/2-inch dice
2 cups corn kernels (from about 4 ears)
1 cup half-and-half
Sea salt and freshly ground white pepper, to taste
Shredded fresh basil for garnish
Cut the salmon into 1-inch cubes. In a fry pan over medium heat, melt 1 Tbs. of the butter with 1 Tbs. of the olive oil. Working in batches, add the salmon and sauté just until opaque on the outside, about 2 minutes. Remove from the heat and set aside.
In a large saucepan over medium heat, melt the remaining 1 Tbs. butter with the remaining 1 Tbs. olive oil. Add the shallots and sauté until translucent, about 3 minutes. Add the stock, increase the heat to high and bring to a boil. Reduce the heat to a simmer and add the potatoes. Cover partially and cook until the potatoes are tender, about 15 minutes.
In a blender, combine 1/2 cup of the corn kernels with 1/2 cup of the half-and-half and puree until smooth. Add this mixture to the chowder. Add the remaining half-and-half and the remaining corn kernels and simmer until the corn is tender-crisp, about 5 minutes. Add the salmon and simmer just until barely cooked through, about 2 minutes. Season with salt and white pepper.
Ladle the chowder into warmed soup bowls, garnish with basil and serve immediately. Serves 4.
We are loving soups and stews and chilis around here lately. We have had a lot of colder weather and soups and such are just perfect. Plus they are a bit easier for me to cook as I still heal up my back. So, while searching for another great, hearty soup to make, I found this one. I love the meatballs in this and it comes together easily! Definitely give this one a try. I did use ground turkey and turkey sausage as well as whole wheat bread crumbs and whole wheat noodles. I was trying to clean the soup up a bit! We served it with whole wheat crusty rolls. Perfect hearty, yet healthy meal.
For the meatballs:
3/4 lb. ground chicken-I used gr. turkey
1/2 lb. Italian sausage-I used turkey sausage
2/3 cup fresh white bread crumbs-I used ww panko
2 tsp. minced garlic
3 tbsp. chopped fresh parsley
1/4 cup grated Romano cheese
1/4 cup grated Parmesan cheese
3 tbsp. milk
1 egg, lightly beaten-I used egg beaters
Kosher salt and black pepper
For the soup:
2 tbsp. olive oil
1 cup minced yellow onion
1 cup 1/4-inch diced carrots
3/4 cup 1/4-inch diced celery
8 cups reduced-sodium chicken broth
1/2 cup dry white wine
1 cup small pasta-I used ww elbow (all i had on hand)
1/4 cup minced fresh dill
7 oz. baby spinach, washed and trimmed
Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper.
For the meatballs, place the ground chicken, Italian sausage, bread crumbs, garlic, parsley, Romano cheese, Parmesan cheese, milk, egg, 1 teaspoon salt, and 1/2 teaspoon black pepper in a bowl. Mix gently with a fork until well combined. Form the mixture into 1- to 1 1/4-inch meatballs and place onto the prepared baking sheet. Bake for 30 minutes, until cooked through and lightly browned. Set aside.
In the meantime, for the soup, heat the olive oil over medium heat in a large Dutch oven. Add the onion, carrots, and celery and saute until softened, 5-6 minutes. Add the chicken broth and wine and bring to a boil. Add the pasta to the simmering broth and cook for 6-8 minutes or until al dente. Add the fresh dill and then the meatballs to the soup and simmer for 1 additional minute. Taste for seasoning, and adjust salt and pepper as necessary. Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted. Ladle into soup bowls and sprinkle with Parmesan cheese, if desired.
I love soups, stews and chilis. I love smelling them simmering and the warmth it gives the house. We have had some very chilly weather here and our heat isnt working well, so this was perfect to make on a very chilly evening. It warmed the house, tasted great and was well received by my H who had been outside all day working on the heater. This was a great way to warm him up after his hard work!
8 plum tomatoes
4 Tablespoons olive oil
1 medium yellow onion, diced
6 cloves garlic, minced
1 red bell pepper, diced
2 teaspoons chili powder
2 teaspoons ground cumin
4 cups chicken stock, preferably homemade
1 chipotle chile, diced
1 15-oz can peeled tomatoes
salt and freshly ground pepper
3 cooked, shredded chicken breasts
3 ears of corn, or 1 (8-0z) package frozen corn (optional)
I also added a bit of heavy cream to thicken it up..maybe a couple tbsp or a bit more..not too much!
Preheat the oven to 350. Spread 1 Tablespoon of oil on a baking sheet. Slice the tomatoes in half, and lay them skin-side up. Drizzle with another tablespoon of oil and season with salt and pepper. Roast 25-35 minutes, or until the skins wrinkle and the tomatoes are beginning to brown around the edges.
Meanwhile, heat the remaining 2 tablespoons of oil in a dutch-oven or 4-quart soup pot over medium heat. Sautee the onion, garlic, and bell pepper for 5 minutes, or until the vegetables become soft. Stir in the chili powder and cumin, and cook for an additional minute. Add the chicken stock and chile. Bring to a boil, and simmer about 15 minutes.
Transfer the canned tomatoes with their juices and the roasted tomatoes to a food processor. Pour an additional 1/2 cup of chicken stock on the baking sheet that you cooked the tomatoes on, and scrape up any browned bits. Scrape into the food processor. Puree about 1 minute, until smooth.
Add the tomato mixture to the soup, and continue simmering, covered, about 1 hour. Add salt and pepper to taste, the shredded chicken, and corn. Simmer an additional 5 minutes.
To serve, ladle the soup into bowls and top with desired ganishes.
I love soups, stews, and chilis. They are easy to make, make a lot, taste great as leftovers, and are filling. Even better when soups or stews are healthy as this one is. I found this recipe in the latest Clean Eating Magazine. This was such a simple soup to make. Total time was about 30 mins and we loved it. I did add onion to add some more taste and it was great. This was even better the next day for lunch!
Below is the original recipe. I did add a small yellow onion chopped and cooked it with the potatoes and carrots.
2 tsp olive oil
2 medium carrots, peeled and chopped
2 small red or yellow potatoes, unpeeled and chopped
2 Tbsp chopped fresh rosemary
2 cups chopped cherry tomatoes
2 Tbsp capers, drained
2 cups vegetable broth
18 oz shrimp, peeled and deveined
black pepper, to taste
In a pot, heat oil over medium heat. Add carrots, potatoes and rosemary and stir; saute for about 2 minutes. Add tomatoes, capers and broth and increase heat to high to bring mixture to a boil. Reduce heat to medium-low, cover and cook for 10 minutes
Uncover pot and test potatoes by piercing a piece with a paring knife; they should be very soft. If not yet at desired texture, re-cover pot and cook for 3 to 5 more minutes. When potatoes are soft, mash several potato chunks with a fork to thicken soup, leaving most of the pieces intact. Add shrimp, stir and cover for 2 minutes. Uncover and stir, cooking just until shrimp are pink and cooked through. Season with pepper and serve warm.
From Tosca Reno’s Clean Eating Cookbook, I found this great and easy soup recipe. Light, yet filling and great flavor. This was easy enough to make on a weeknight after work, and was great as leftovers for lunches!
2 cups cooked brown rice
8 cups low sodium chicken stock or vegetable stock or water
2 low sodium bouillon cubes
2 skinless, boneless chicken breasts
2 leeks, white and light green parts only, washed well and chopped coarsely
3 inner stalks celery leaves included, chopped coarsely
1 1/2-2 cups bean sprouts
1 tsp sea salt
**I also added a sprinkling of garlic powder and freshly gr. pepper***
Place stock or water in soup pot. Bring to a boil. Once boiling, add chicken and bouillon cubes and bring to a boil again.Reduce heat and let simmer while you prepare vegetables.
Add chopped leeks and celery and cook 10 minutes. I added pepper and garlic here.
Remove cooked chicken from pot and let cool while soup simmers. Cut chicken into thin strips and return to pot with bean spouts and rice. Cook 3 minutes more.
Add sea salt and stir. Serve immediately.