Healthy Harvest Soup
When it turns to Fall and the sun starts to set a little earlier, I’m always excited to break out the blankets and warm pajamas again. There’s the return of all our favorite shows, and premiers of new ones (who else is excited for Nashville??). I immediately think of the warm crock-pot dinners we used to have at home. Soup, salad and cornbread is my favorite :)
Over the weekend, we made just that. But we cheated a little… I don’t own a crockpot and I’m not going to babysit my soup all day in the common kitchen of the residence hall. So we started with a soup mix, Bear Creek’s Santa Fe Chipotle to be exact. It had a chicken broth with some small veggies, orzo, and noodles. Good, but WE CAN DO BETTER. So into the soup mix went the following:
- Chopped Red Bell Pepper
- Carrot Slices
- Celery Slices
- Diced Tomato
- Chopped Grilled Chicken
Much better :) Now there’s some color, added vegetables and some lean white meat to add protein.
Starting with a Light Soup and including additional vegetables is a great way to make your hearty fall dinner a little healthier. Because I love cornbread, we made a batch of Marie Callendar’s Low-Fat Honey Cornbread mix, and honestly? I prefer the $0.50 Jiffy boxes from the grocery store ;) Cheap, yes. Delicious, Mmhmmm.
The unpictured side salad included spinach, avocado, apple slices, flaxseeds and raspberry vinagrette. This girl does not do Top Ramen ;)
Always looking for ways to amp up recipes with some healthy additions! If you have any pre-made meals you like enhance, share them below.
College Life Round 2 Begins
I am once again back to living dorm-style, which means dorm room workouts and recipes are coming! Yesterday my parents drove me and all my belongings one state over to my new home sweet home for the next 9 months. It was quite a workout hauling heavy bins up stairs, but unpacking and decorating was actually fun and my new room is ready for the year! My roommate and I have a little “Kitchen-area” complete with a coffee pot and baking goods…Pictures to come : )
Until then, I will share a fun, healthy, summery dessert I made my last night at home: Peach n’ Pecan Greek Frozen Yogurt!
I was inspired by the recipe from Chocolate & Carrots, because I love frozen yogurt and it sounded too yummy to pass up.
(It does require an ice cream maker!)
I made this on my last night at home before leaving for school. I knew it was my last day in my (read: my parents) kitchen with all the ingredients at my disposal. Plus I wanted to make something extra special for my parents before they sent me to college! I think this was a hit, they are both peach fans and this was such a good summer treat without the fat and calories of ice cream.
The only fat in this dessert comes from the Pecans which combined with the greek yogurt makes this quite a protein-packed dessert! (Good, we would need our muscles for lifting my heavy boxes the next day!)
2 Cups non-fat Vanilla Greek Yogurt
5 ripe peaches, peeled and diced
1/2 cup water
1/2 cup sugar or sugar-substitute
1 cup Pecans
1 Tbs Cinnamon
1 tsp Vanilla extract
1 Tbs Agave Nectar
1. Start my cooking the diced peaches and water in a medium sauce pan over medium heat until they are cooked and soft, about 8 minutes.
2. Remove from heat; add sugar and stir. Allow to cool in the freezer.
3. Once peaches are cool, combine the peach mixture and greek yogurt in the ice cream maker and set to mix for 25 minutes.
4. While the yogurt is mixing, blend the pecans and cinnamon in a food processor until crumby. Add in the vanilla and agave nectar until a doughy-ball forms. Then, shape the pecan mixture into mini-sized dough balls. Once the yogurt is done blending in the ice cream maker, turn off and add in the pecan bites. Stir in gently with a spatula, cover the ice cream maker bowl and freeze until ready to eat!
*I recommend removing the bowl from the freezer about 15 minutes before you are ready to serve to allow it to thaw a little bit, making it easier to scoop out.