Chicken Tortilla Soup

Ingredients
6 cups chicken broth 
1/2 teaspoon red pepper flakes
1/2 teaspoon chili powder
1/2 teaspoon dry cilantro
1 cup shredded chicken
2 (15-ounce) can chopped tomatoes
large yellow onion, cut into large wedges
1 lime, quartered
Kosher salt
fresh ground black pepper
1 cup canola oil
2 flour tortillas

Directions
In a large pot over medium-high heat, combine the broth with the chicken, onion, tomatoes, red pepper flakes, chili powder, cilantro, lime, pepper, and salt to taste. Bring to a simmer.

While soup is heating, heat the oil in a medium skillet over medium-high heat.

Cut the tortillas into thin strips and fry them in batches until they are golden brown. Drain on paper towels or a paper bag and season with salt. When the soup is hot, taste and adjust the seasoning. Serve it in bowls topped with the tortilla strips.

Serving Yield: 8

Thai Steak Salad

Serves 4

1 package rice strings
3 tbsp rice vinegar
2 tbsp olive oil
1/2 lb flank or chuck steak, trimmed
Kosher salt and pepper
4 oz shitake mushrooms, stems removed, caps sliced
4 oz snow peas, thinly sliced lengthwise
3 tbsp minced garlic
1 small red chile pepper, thinly sliced
1 tbsp ginger, grated
1 cup cilantro

1.  Cook rice strings according to package directions.  Strain, rinse with cold water, place in large serving bowl.  Toss strings with vinegar.

2.  Salt and pepper both sides of steak.  Add 1 tbsp of oil to cast iron skillet.  Cook steak over medium high heat about 5 minutes on each side.  Transfer to a cutting board.  After resting (to seal in juices) thinly slice and add to serving bowl with rice strings.

3.  Wipe and residue from skillet.  Add 1 tbsp of oil.  sauté' mushrooms, snow peas, garlic, chile pepper, and ginger.  Once snow peas are tender, transfer to serving bowl with strings & steak.

4. Add cilantro to serving bowl and toss all ingredients and serve.

345 Calories

Chicken Tortilla Soup

Serves 4

6 corn tortillas
3 tbsp vegetable oil
1 jar mild raspberry salsa
1 can diced tomatoes with green chilies
1 can pinto beans
1 3/4 cup chicken broth
1 3/4 cup water
1 lb chicken tenderloin, cut up into bite sized pieces
1/4 cup sour cream
1 avocado, chopped

1.  In a crockpot add salsa, tomatoes, beans, broth, water, & chicken.  Cook over high heat for 4 hours.

2.  Just before serving:  Cut tortilla's into strips.  In a skillet over medium high heat add oil and tortilla strips.  Fry until golden brown.  With a slotted spoon remove strips to a plate lined with paper towels.  Salt and pepper.

3.  To serve: Ladle soup from crock pot into bowl, top with tortilla strips, a dollop of sour cream and avocado.

350 Calories

Soft Snickerdoodles

Serving 60

1 1/2 cups sugar
3 teaspoons ground cinnamon
1 cup butter, softened
3/4 cup refrigerated egg product
2 tsp vanilla
2 cups all-purpose flour
3/4 cups whole wheat flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt, optional
1 cup chopped peanuts, optional
1 cup dried currants, optional
1 cup dried cranberries, optional

1.  Preheat oven to 400 degrees.  In a small bowl, combine 2 tbsp of the sugar and 1 tsp of the cinnamon; set aside.
2.  In a large bowl, combine butter and the remaining sugar; beat with an electric mixer on medium speed until combined.  Add egg and vanilla; beat until combined.
3.  In a medium bowl, stir together flours, cream of tartar, baking soda, the remaining 2 tsp cinnamon, and 1/4 tsp salt.  Add to beaten mixture; beat until mixed.  Stir in peanuts, currants, and cranberries.
4.  Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets.  Sprinkle with cinnamon-sugar mixture.
5.  Bake for 8 minutes or until light brown.  Transfer cookies to wire rack; cool.

96 Calories per cookie

From Better Holmes and Gardens Low Calorie Magazine 2012

Meatball Lasagna

 

Serves 8

2 medium green sweet peppers, quartered
6 dried regular or whole wheat lasagna noodles
3/4 cup light ricotta cheese
1 1/2 cups shredded reduced-fat mozzarella cheese
1/4 cup soft goat cheese
1 1/2 cups light pasta sauce
12 meatballs reserved from Mediterranean Meatballs recipe

1.  Preheat oven to 425 degrees.  Line a baking sheet with foil and spray with non-stick spray.  Place peppers cut side down, on sheet.  Roast for 20 minutes or until charred.  Place in a ziplock bag and let sit for 20 minutes.  Remove the skin and slice peppers.  Reduce oven to 375 degrees.
2.  Meanwhile, cook lasagna noodles according to package directions.  Drain noodles; rinse with cold water.  Drain; set aside.  For filling: In a small bowl, stir together ricotta cheese, 1 cup of the mozzarella cheese, and the goat cheese, set aside.
3.  To assemble, spread 1/2 cup sauce in the bottom of a bread pan (lined with foil and sprayed with non-stick spray).  Layer 2 of the cooked noodles in the pan.  Arrange meatballs on top the noodles in the pan.  Add 2 more noodles.  Top with ricotta mixture.  Arrange green peppers over cheese layer.  Top with remaining noodles.  Spread sauce over noodles.
4.  Cover pan with foil sprayed with non-stick spray.  Bake, covered, 50 minutes.  Uncover and sprinkle with remaining mozzarella cheese.  Bake, uncovered, 5 to 10 minutes more.  Let stand 15 minutes.  Lift (using foil) out of pan.

263 Calories

From Better Holmes and Gardens Low Calorie Magazine 2012

Low Calorie Meals

(Source)

Not sure if you have noticed, but the last few posts I've made have been low calorie meals.  I've started a diet with the intention of getting rid of my muffin top.  The muffin top may be the best part of the muffin, but on me, it's just not flattering.  Speaking of which have you ever seen this Sienfield episode?  It's hilarious!



But I digress.  My goal is to get rid of 10 pounds before my birthday.  So my question to you is what are you favorite low calorie recipes?  And to make this fun, if I cook your recipe and like it I'll give you a sweet prize!!!

Mediterranean Meatballs

Serves 6 (2 meatballs each)

12 oz jar of roasted red peppers, drained and chopped finely
1 1/2 cups soft whole wheat bread crumbs (about 3 slices)
1/2 cup refrigerated or frozen egg product, or 2 eggs, lightly beaten
1/3 cup tomato sauce
1/2 cup snipped fresh basil or 1 tbsp dried basil, crushed
1/4 cup snipped fresh parsley

Katie's Note: add 1 tbsp minced garlic
2 lbs 95% lean ground beef

1.  Preheat oven 350 degrees.  Line a 12x8x1 pan with aluminum foil.
2.  Reserve 1/4 cup red peppers for another purpose.
3.  In a large bowl, combine all of the ingredients.  Form 24 meatballs.
4.  Place meatballs in lined pan.  Bake for 30 minutes or until done (160 degrees).

126 Calories

From Better Holmes and Gardens Low Calorie Magazine 2012

Beef & Avocado Salad with Cilantro-Lime Vinaigrette

Serves 4

12 oz beef flank steak or london broil

1/2 cup light Italian salad dressing

1/2 tsp lime zest

1/4 cup lime juice

4 tbsp fresh cilantro, diced

1 small red onion, sliced

6 cups salad greens

2 small plum tomatoes, cut into wedges

1 small avocado, halves, seeded, peeled, & sliced

1. Score both side of steak in a diamond pattern.

2.  In a small mason jar, combine dressing, zest, juice, and cilantro. stir to combine.

3.  Using half of the dressing mixture, marinate the steak for 24 hours in your refrigerator.

4.  Drain beef, discarding marinade.  Season both sides with salt and pepper.

5.  Cook steak on grill over medium heat for 20 minutes OR broil 3 inches from heat for 18 minutes OR fry in frying pan for 5 minutes on each side.

6.  Grill, broil, or sauté onions.

7.  To serve, thinly slice steak across grain.  On four plates, arrange greens, tomatoes, steak, onions, and avocado. Add reserve dressing.

199 Calories

From Better Holmes and Gardens Low Calorie Magazine 2012

Honey Orange Chicken Salad

Salad

1 large handful of arugula

1 large handful of spinach, torn

2 navel oranges, peeled and sectioned

1 medium sweet red pepper, sliced thinly

1 small red onion, sliced thinly

1 rotisserie chicken, breast meat only cut up

1/8 tsp dried thyme

1/4 cup toasted almond slices, optional

Dressing

2 tbsp orange juice, fresh squeezed

2 tbsp olive oil

2 tbsp apple cider vinegar

2 cloves of garlic

1 tbsp honey

1 tbsp red onion or shallots, diced 

salt and pepper to taste

320 calories per serving

From Better Holmes and Gardens Low Calorie Magazine 2012