Tag Archives: easy recipes

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EASY ITALIAN CHICKEN

Hello to all and Happy Saturday.

I am busy, and sometimes it leaves little time to cook. I do love to cook, when I have time to be creative in the kitchen I can concoct some delicious recipes. On other days I try to cook something that takes little time and preparation. Let’s face it, we are busy but we still wish to eat healthy and delicious home cooked food. I tend to cook a lot of soups and chicken dishes, foods that help me stay within my smart points on Weight Watchers.

One of my go to recipes is a one pot chicken dish, Italian style. Have you heard of Dump Cakes? It is when you just throw all the ingredients in a pan and bake and voila you have cake. This is my version but with chicken.  It is absolutely delicious and low smart points if you follow Weight Watchers. I usually serve it with mashed cauliflower. One pot meals make eating healthy and staying within calorie and point range seamless. I buy frozen chicken because I am on a budget, but the recipe can be used with fresh chicken as well. I hardly call it a recipe, it is so simple to cook. Healthy home cooking on a budget doesn’t have to be complicated.

My portion of one piece of chicken, mashed cauliflower, sauce and one small red potato was 10 points.

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Manga 

You will need:

I bag of frozen chicken

Two tablespoons olive oil

Vegetables of your choice cut into pieces. I used Portobello mushrooms, zucchini, red and white onions, yellow squash, red potatoes, green and red peppers, and about 8 cloves of garlic. 

Two cans crushed tomatoes (low sodium)

Half can of water

salt, pepper, oregano

In large roaster, add two tablespoons of olive oil. Than add chicken, vegetables and potatoes and garlic. Finally, add two cans of crushed tomatoes, garlic, and season with just a little bit of salt, pepper and oregano. 

Mix all ingredients and cover, baking for over an hour at 375. It depends on your oven, mine took a while. I always just check the chicken. The package of frozen chicken says to bake it for 30 minutes, but that is not correct for my oven. My chicken took over an hour.

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This is a simple recipe, and it makes the most delicious sauce. It is all done in the oven. The Mashed Cauliflower is so simple as well. 

Boil Cauliflower until soft. I just added two tablespoons of lite butter and used a potato masher. I spooned in some of the tomato sauce for flavor and mixed with pepper, oregano and a dash of sea salt.

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Happy Saturday. Food that is simple leaves more time to get active. Have a wonderful day.

Rose

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EASY WINTER SOUP

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It has been so cold here in LA, San Francisco cold. When it is chilly like this you want comfort food to warm your body and soul. Soup is cold weather food but it is also a wonderful opportunity to cook with a lot of vegetables. Last night my hubby requested I make healthy soup and I obliged because we are trying to get back to eating clean and healthy in the new year.  I was planning on making my vegetarian Split Pea Soup ( Here is the recipe) http://mychangeforaten.com/how-to-make-vegetarian-split-pea-soup/

Trader Joe’s did not have any split peas so I decided to make Chicken Sausage soup with lots of fresh vegetables. I am on a quest to eat less meat, and I am limiting my use of animal products with hopes to transition to vegetarianism and later veganism. In the meantime, I do use some animal products and this soup is one of those times. Below is the recipe given to me by my friend Cameron. I am back on track for the new year, and soup is my go to meal. Here is the link to the workout I am doing tonight after work. http://www.benderfitness.com/2017/01/arm-leg-sculpting-home-workout.htmlreciperecipe1

Cameron, like me rarely eats pasta so we both substituted shredded cabbage for the pasta. I used two cartons of low sodium vegetable broth for the chicken broth. I used spicy chicken sausage and it really flavors the soup so I just seasoned it with very little salt, some dried basil and black pepper. We skipped the Parmesan Cheese. 

This soup is as easy as it is written out. We had a simple salad of romaine, tomatoes, red onion and oil and vinegar. I am really trying to limit our sodium intake. 

This meal was healthy and so satisfying. We completed the meal with sprouted bread topped with Miyokos non dairy creamery spread, made out of Coconut oil and organic Cashews. It was delicious, but of course we used portion control. I read about it in the Magazine VegNews and when I went to Trader Joe’s I was delightfully surprised to see it on the shelf, and it really was a hit with my husband James.

I hope you are having a wonderful beginning  2017, and if you find yourself needing healthy soup to warm you up, give this a try and let me know how you like it. Every day is a new opportunity to get inspired and chase your goals, even when it is cold outside.

Much love and light,

Rose 15870575_10154786151473617_1135422458_n

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EASY VEGETABLE LEAN BEEF SOUP

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Happy Saturday, he is a post and favorite recipe from 2013.  Today was a laid back Caturday, with a simple soup and a trip to our local Trader Joe’s in Millbrae CA. I sampled their new Vegan Gluten Free Brownie Crisp, and just 100 calories for three crisps. Just what I need when I feel a chocolate craving coming on. I know how to portion control and limit my treats, but it is ok to splurge now and then and work it into my program. Nicole from Trader Joe’s was the sweetest and her kindness reminded me of the Trader Joe’s of West Hollywood.  She is also a weight loss inspiration since she just lost 35 lbs. Congrats to Nicole and everyone making it happen.  For you naysayers out there, it can be done. You can do it.  It just takes a little hard work and a can do attitude. I did this recipe as is, but I chose to pass on the potatoes for tonight’s soup and added mixed bell peppers instead. I hope you like my easy one pot vegetable lean beef soup recipe from 2013.
Manga’ love and light.
tjs
My Mother in Law Julie Bailey used to make us the best homemade Vegetable Beef Soup. When I would visit on a cold January day she would whip up this one pot wonder, and serve it with some warmed crusty Italian bread. Comfort food at it’s finest. My recipe is inspired by my dear Mother in Law, but with a healthy My Change For A Ten twist, with the help of Trader Joe’s here in West Hollywood CA.
 
I am just a little obsessed with Trader Joe’s, particularly my neighborhood Trader Joe’s. The staff is the best you will ever find anywhere, always there to help and say hello to you by name. It makes me feel like I live in this little idyllic town. When my cat passed away last January one of the amazing staff members gave me a Dragon Plant, which means healing. I actually look forward to reading the famous Flyer, it is so witty and I have to admit I buy into the cute advertisements.
 
This recipe is so easy and delicious. I skip the warmed loaf of bread but that would be a delicious addition to this one pot meal.
 
~You will need~
 
Three tablespoons extra virgin olive oil
One Mirepoix mix of Chopped celery, carrots, and onions
One package diced onions, garlic, and shallots
6 diced red skin potatoes
One small package of extra lean stew meat
Trader Joe’s frozen organic foursome or any frozen mixed vegetables
1 large can diced tomatoes
Half package Crimini mushrooms
1 beef broth carton
1 low sodium vegetable broth carton
Basil, sea salt, ground pepper to taste
A dash of crushed red pepper (optional for heat)
 
Add olive oil to large pot and turn on flame to medium
Saute’ shallots, onions, and garlic
Add Mirepoix mix or diced celery, additional diced onions, and diced carrots
After the vegetables cook for a few minutes and become transparent
Add cubes of meat, chopped into smaller pieces
Brown meat
Add 1 can tomatoes
Half packet Crimini Mushrooms
1 package organic foursome or frozen vegetable packet
6 diced raw red skin potatoes
1 carton low sodium vegetable broth
1 carton beef broth
 
Mix thoroughly and bring to a boil, reduce heat and simmer for 45 minutes to one hour.
Let cool a little and enjoy with oyster crackers, which are not high calorie if you watch your portion.
This soup is so easy.
 
I absolutely loved this soup, it is a new staple in our home.
I always listen to Big Band music when I cook, especially The Andrew Sisters. I can almost imagine I am cooking dinner for my honey in a small but cozy flat in Manhattan or Los Angeles in the 1940’s.
 
After all, a little Rum and Coca Cola never hurt anyone.
 
 
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HEALTHY CHICKEN SOUP WITH GRAINS AND VEGETABLE

Soups, they are so simple and satisfying. I love to make soups, one pot wonders that make it easy to eat healthy and there is always an abundance for the next day. Warm your heart and soul with my healthy yet delicious chicken soup with grains and vegetables and remember to share with someone you love. Soups are the perfect autumn dinner and make the chill a little more tolerable. Paired with some crusty whole grain bread and a simple  spinach salad mixed with oil and vinegar and you have such a well rounded and healthy meal. Manga’

HEALTHY CHICKEN SOUP WITH VEGETABLES AND GRAINS
You will need:
For grains
Olive oil
Low sodium chicken stock, as much as directions calls for in place of water.
One package Mirepoix mix or a blend of chopped celery, carrots, and onions.
One pack of Trader Joe’s Harvest Grains Blend or a pack of Orzo
Start by sauteing Mirepoix mix in 2 tablespoons olive oil, and make Harvest Grains Blend or orzo with low sodium chicken stock in place of water, following directions. After cooked set aside.

For Soup:
One package of carrots
One large onion
One package turnips
One package carrots
a few cloves of garlic
Two cartons low sodium chicken stock
Four boneless chicken breasts
Fresh dill
Dried thyme
sea salt, ground pepper

This is such a simple yet delicious soup.  
1. Add chopped carrots, celery, onions, garlic, and turnips to a large pot. 
2. Add boneless chicken and both cartons of low sodium chicken stock.
3. Flavor with a generous amount of fresh dill, sea salt, ground pepper and dried thyme.  
4. Bring to a rolling boil, careful to not let the soup over boil. 
5. Bring temperature down to low and let simmer for over one hour until the chicken has cooked through. 
6. Remove chicken and chop in nice size bites and add chicken pieces back to the soup. 
7. Add half of the grain/orzo mix to soup and blend. 

It was so delicious, especially with oyster crackers. James ate three bowls. I am making soup this evening, and I just purchased a crock pot so I will be experimenting with my new cooking toy soon.


Namaste’
Love and Light to all
Rose

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MOM’S VEGETARIAN SPLIT PEA SOUP

My evenings have been very busy with yoga and working out, and walking for an hour a day. I do not always have time to cook daily like I did before, so I look for meals that can last more than a day. I love to cook one pot soups, especially as autumn approaches. One of my favorite go to soups is my Mom’s Vegetarian Split Pea. It is a pot of delicious healthy soup, and so simple you could probably cook it in your sleep. You can add whatever extra vegetables you like to the soup, to make it your own. It is high in protein and fiber and low in fat. I do not puree’ it, I like the texture in its natural state. I love to have a few crackers with it, it warms me up from the inside out. 

This recipe first came to me from my lovely Mother, for years when I lived in Cleveland, Ohio I was a vegetarian and she would whip up meals for me that would work for my lifestyle. This is one I have learned and adapted as my own, one of many. I am blessed to have such an amazing Mother and teacher, and my husband reaps the benefits as well. 
Enjoy!!
Namaste’
Love and light
Rose

You will need

I bag dried split peas
2 carton of low sodium vegetable broth
1 Mirepoix mix from Trader Joe’s ( Chopped up celery, carrots, and onions) If you cannot find Mirepoix mix use one medium onion, 5 celery stalks, and 5 carrots, chopped.
Garlic cloves, I use 5 chopped
Sea Salt 
Ground pepper
dried basil
2 tablespoons of extra virgin olive oil

This is really the easiest soup.

Warm the extra virgin oil for a few seconds in a large pot. Add the Mirepoix mix and the garlic and saute’ until translucent. I like mine cooked so I saute’ mine for at least five minutes. I flavor the veggies with a bit of sea salt, a generous does of ground pepper and basil. You can add whatever vegetables you like. Sometimes I add kale to my soup.

After the veggies cook, I add the 2 cartons of vegetarian broth, the whole bag of split peas, and I bring it to a boil.

Season it a bit more, and cover and bring the temperature to low and simmer for 45 minutes to 1 hour. Boom, you have soup. It is that easy. Serve with crackers or some warmed whole grain bread from the oven. I skip the bread since I am working so hard on my My Change For a Ten weight loss and I may not be able to have just one slice.
This soup lasts only two days in my house, because my husband eats three bowls at a time.:-)
Manga’