Monday, November 14, 2016

Saturday, December 26, 2015

Post Christmas Cream of Turkey (or Chicken) Soup!

I needed something easy and delicious to make on Christmas day with leftover turkey (since we'd had our big meal on Christmas Eve). This recipe was the perfect thing! I saved the broth from the turkey, (and used whey and water for the other two cups), and it was amazing!


I love soup.   This was one of the best soups I'd had in a while.    What I especially love about this is that it is a "creamed soup" without any canned cream of anything soup in it.

Wednesday, December 23, 2015

Turkish Eggplant Casserole with Tomatoes

This eggplant dish was the bomb!   I divided it into four veggie servings for dinner (counted it as 3 cooked veggie servings per meal)

Lentil Vegetable Soup

No picture for this one either, but ALL of us liked this!

I had NEVER bought or cooked lentils before, but I know they're good for you and so I decided to give them a try!   I'm a fan!

This soup was delicious!

Slow Cooker Chicken Fajitas

I didn't take a picture of these when I made them, but they are amazing!    I froze some in individual portions to have for later.    I measure out 3 oz of the chicken per serving and just split the peppers and onions between those servings.   I omitted the honey from the recipe and it was fine.

Sausage, Kale, White Bean Soup

This soup was extremely hearty and filling!


Recipe here.   I substituted whey for half of the broth.

Single Serving Breakfast Cheesecake

This was a delicious way to start the day! =)


I made this recipe up on my own:

For the crust:

1/2 cup granola
1/2 to 1 oz walnuts (chopped or pounded very fine)
1 tsp butter
Shake of salt

Combine all four ingredients and press into bottom of single serving oven safe container.

Bake at 350 for 5 minutes and then store in fridge until ready to use.

For the filling:

2/3 cup yogurt (strained extra to make it nice and thick)
4 Tbsp whipped cream cheese
1/2 tsp vanilla

* The cream cheese was my fat, borrowed from lunch*

Mix together until well combined and store in fridge until ready to use.

Fruit:

1 cup of your choice of fruit.   I used frozen  blueberries (thawed and juice drained off)

When you are ready to eat, spread the filling in the crust, top with your fruit, and enjoy!