The Anti-Chicken Fingers Movement ~ Homemade Beef Stew with Rice

Well, the weather (until Saturday) this week had been rainy and gloomy, so I decided to buy some stew meat to throw in the crockpot for some homemade beef and rice stew.  It turned out delicious, substituting rice for potatoes really does something for this soup.  The leftovers are better, as the rice has soaked up all the juices.  My little boy lapped up every bite...

Ingredients:
1-pd of beef stew meat (already cut up)
1-package of frozen carrots, peas and green beans (or fresh)
2-cups uncooked (4 servings cooked) brown rice
3- Celery sticks cut up
6-Cups of Beef Broth
Garlic powder, salt & pepper to taste

Instructions:
Pour beef broth into crockpot and turn on to low heat.
Add beef, frozen veggies, celery sticks, and garlic powder, salt & pepper to taste.  Leave for 6-8 hours on low heat, then cook rice according to directions.  Add to stew, stir, and serve with your choice of bread and/or salad.  Happy eating friends! ~Trina

The Anti-Chicken Fingers Movement - Homemade Chicken & Veggie Soup

This soup was a huge hit at my house, even the hubby liked it and said I could have made it with the veggies only and it would have been great.  It's the perfect meal to sneak in several different veggies to deliver to your kiddos.   Both my kids love soup, and this was a favorite.  It's low fat, and low carb- but it doesn't matter how healthy it is, it tastes great!  The flavors of this combination of vegetables is amazing!

Ingredients: 

8-Cups of Water

8-Teaspoons of Chicken Bouillon

4-Medium Tomatoes Diced

8-Celery Sticks Chopped

2-3 Carrots, Chopped

2- Squash, Diced

1- Large Onion, Diced

1- Sweet Red Pepper, Diced/Seeded

3-Cooked Chicken Breasts, Cut Into Small Pieces

Pepper

Boil all ingredients 10 minutes in large pan, then lower heat to medium, cook 20 minutes or so more or until veggies are all tender.  Add pepper to taste.

This makes a gallon so be prepared for either having leftovers or freezing!!  Happy Eating Friends ~ Trina

The Anti-Chicken Fingers Movement ~ Roasted Tomato Basil Soup

Why not start the new year off healthier.  Not necessarily to just be fit and in shape, but to be healthier!  People make fun of my style of eating...but my family is healthy and I had an awesome health rating come back from work on some tests we did on how healthy we were in regards to eating style, working out, lifestyle, and blood work.  This doesn't just equal being thin.  It means I'll live longer, I have less risk for cancer and other diseases...and I'm passing these same healthy habits along to my kids...who will also be less at risk for the common diseases now in America.  So...make fun of me all you want!  I'll be running, swimming, camping and fishing while the crappy eaters are either dead or in the hospital!  Join me on the journey! Just sayin! This recipe is awesome!  Great for winter, and it freezes well!

ingredients:

2 1/2 pounds Roma tomatoes, cut in half lengthwise
4 tablespoons olive oil, divided
Salt and pepper, to taste, for seasoning tomatoes
1 medium onion, chopped
4 cloves of garlic, minced
Dash of red pepper flakes
1 cup freshly chopped basil
1 (15 ounce) can diced tomatoes
4 cups vegetable broth (you can use chicken broth)
Salt and pepper, to taste

directions:

1. Preheat oven to 400 degrees F. Spread the tomatoes on a baking sheet and drizzle with 2 tablespoons of olive oil. Season with salt and pepper and roast for about 45 minutes.

2. In a large stockpot, heat the other 2 tablespoons of olive oil over medium heat. Add the onion and cook until tender, about 2-3 minutes. Stir in the garlic and red pepper flakes. Cook for another 2-3 minutes. Add the canned tomatoes, fresh basil, and vegetable broth. Stir in the oven roasted tomatoes. Cook for about 30 minutes over medium-low heat.

3. Use an immersion blender to puree the soup in the stockpot, or transfer soup to a food processor or blender to blend. The soup should be smooth, with a few tomato chunks. Season with salt and pepper, to taste, and serve warm.

Happy Eating Friends!

Holiday Recipe Spectacular - Soup - Sweet Potato Jalapeno Soup

This soup has ten years history with Zac and I.  We first tasted the divine blend of sweet potato with the kick from the jalapeno at one of our first dates in San Diego at Lamont Street Grill, which according to their website closed their doors just a few weeks ago after 25 years (still available for catering and small parties).  Amazing, flavorful soup!  A few years ago I lost my recipe, but this is the one I've found to be a close replacement.  Perfect for a dinner party this month!

Sweet Potato Jalapeno Soup
5 lbs sweet potatoes
1 onion
4 slices turkey bacon (regular bacon is fine)
3 garlic cloves
12 cup butter
6 cups chicken broth
14 cup jalapeno (jarred)
2 tsps cumin
12 cup cilantro
1 cup half-and-half
4 tsps salt
1 tsp black pepper
artificial sweetener (optional)

Directions

Scrub sweet potatoes, cut into quarters, place in large stock pot, cover with water and boil until soft. When potatoes are soft, drain them and let them cool until you can handle them. Peel off the skin.

Peel and chop onion. Finely chop bacon and garlic.  In a large soup pot, melt butter. Add bacon, onion and garlic and saute until onions are translucent. Add chicken broth. Cover and bring to a boil.

Dice half the sweet potatoes and stir into boiling broth. Puree the remaining sweet potatoes with the jalapenos, cumin, cilantro and half-and-half. Stir into soup. Add salt, pepper, and sweetener (if needed). Stir well; heat through.

Buon Appetito! 
Leah

The Anti-Chicken Fingers Movement - Coconut Curried Pumpkin Soup

If you’re looking for a dish to compliment the autumn crisp, you’ve found it in this warm and cozy soup.  This savory brew of pumpkin and coconut milk, with a zest of curry, will bewitch.  Serve this with a warm fresh loaf of French bread for the indulgence you deserve!  For the youngsters, try it in a soup sippy. 




Coconut Curried Pumpkin Soup

2 tablespoons unsalted butter

1 small onion, chopped

1 clove garlic, minced

2 teaspoons curry powder

1/2 teaspoon salt

1/4 teaspoon pepper

1 (14 1/2-ounce) can lower sodium chicken broth, plus 1 can water

1 (15-ounce) can pumpkin purée

3/4 cup unsweetened coconut milk

Directions

Melt butter in a large saucepan over medium heat. Cook onion until softened, 5 minutes. Add garlic, curry powder, salt and pepper and cook 1 minute more.

Add broth, water and pure; mix well. Reduce heat to low. Cook, stirring occasionally, for 20 minutes. Stir in coconut milk.

Pure soup in blender in several batches until smooth. Return to saucepan. Reheat and serve.

Buon appetito!

**I discovered this recipe last year right here.