Chicken Wild Rice Soup

I love warm, comforting soups on cold, dreary days.  So, since I picked up some 10 lb bags of chicken hindquarters for cheap a week ago, I figured it would be a good idea to use some of it up.

I made chicken and dumplings for Damien, since his texture/taste sensory issues don’t go well with my main dish.

This, however, is what the rest of us had!

Chicken Wild Rice Soup

For the rice, I used 1 C Lundberg Farms Organic Wild Rice Blend and prepared it with broth instead of water

9 C Chicken Broth (I used homemade, but always use low sodium)
3 C Shredded Chicken
1 C Carrots, diced
1 C Celery, diced
1 C Onion, diced
Prepared Rice (see note above)
4 Cloves Garlic
2 Bay Leaves
1 Tbsp Sea Salt
1 Tbsp Pepper
Dash Red Pepper Flakes (to taste, I use more)
1 C Skim Milk
1/4 C Flour
1/2 Pkg. Block Cream Cheese (I used 1/3 less fat)
6 oz Baby Bellas, roughly chopped
Olive Oil

Heat 2-3 Tbsp. Olive Oil in 8 qt. pot.  Add in carrots, celery, onion, garlic and saute until onions start to turn translucent and vegetables start to become tender.  Add in seasonings and chicken.  Saute 3-4 more minutes.  Add broth and rice.  Simmer over med-low heat for about 10-15 minutes.  Combine milk and flour in a bowl and whisk until smooth.  Remove about 1 cup of liquid from soup and combine it with cream cheese in another bowl.  Whisk until smooth.  Set heat at medium.  Add milk and flour mixture to soup.  Stir well to incorporate.  Add in baby bellas.  Reduce heat to simmer.  Cook another 10 minutes.  Add cream cheese mixture.  Stir to incorporate.  Serve with crusty rolls or some fresh bread.

Makes 12 servings.  152 calories, 19 carbs, 5g fat, 13g protein, 2g fiber per serving


In Honor of Fat Tuesday!

I was going to go all out and make Jambalaya or Gumbo, but I got lazy.  So, here is dinner.

Roasted Creole Potatoes and Sausage

3-4 C Russet or Yellow Potatoes, peeled and chopped into 1″ pieces
1 pkg Andouille Sausage (or comparable substitution), sliced in 1/2 inch pieces
1 onion, chopped in 1/2 inch pieces
1 8oz container sliced mushrooms
1 green pepper, chopped in 1/2 inch pieces
2-3 Tbsp Creole Seasoning
2 Tbsp Garlic Powder
Olive Oil

Preheat oven to 400.  Use a large bowl to mix veggies.  Pour 2-3 Tbsp olive oil over them and mix to coat thoroughly.  Add seasonings and mix to coat.  Pour into 9×13 baking pan.  Add more seasoning if you want (depends on the heat).  Cook for 45 minutes to 1 hour, or until potatoes are tender and starting to brown.

I’ve been busy…..

Well, kind of.

Basically, I’ve been slacking.

I fell of the Focus365 wagon.

I fell off the recipe wagon.

I fell off the update wagon.

I’ve been lazy.

Anyway, I’m here.  I’m alive and kicking.  Still.  And I’m really, honestly, going to get back on track.

Here’s an update.

I’ve started a diet, of sorts.  I’m monitoring my calorie, fat, fiber, protein, carb intake and trying to eat more raw foods.  It’s working, so far.  I’m having a hard time taking in all the calories I need with the changes I’ve made, but I’m figuring it out.

I got a bread machine!  YAY!

I got a juicer!  DOUBLE YAY!

I’m getting D to eat more fruits and veggies, willingly!  YAY YAY YAY!

I should be going back to full time soon!

I lost a dear friend (family).  :((

I bowled in the Iowa State Men’s USBC Tournament!  Yes, I said men’s.  It’s all good.  No sex change here.  Just they needed an extra and one woman is allowed to bowl on their teams.  Yet, men can’t bowl in the Women’s State Tournament?  Interesting!

I’ve made a lot of food but failed to record it on here.  I’ll be changing that.

There you go.  A quick update and back to the grind for me!