Chicken soup cures everything right? Chicken soup for the cold, the flu, even the soul.  In winter, we seek comfort recipes and foods and chicken soup is an all time favorite. But it can also be part of a very healthy diet and your weight loss plan. In fact it’s one of my secrets to staying lean and fit all my life.

Soups and stews and roasts are great ways to cook in bulk and have extra for the following week. I like to make a giant pot of this chicken soup, freeze half for next week and then enjoy it this week for lunches and even as a dinner or side dish. Because it’s chock full of nothing but whole, healthy foods, it’s a recipe for not only comfort, but healthy living too! Get the full recipe (and a link to my complete fitness plan) below the video. Enjoy!

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Ingredients:

• 1 1/2 pounds raw boneless skinless chicken thighs cut into cubes
• 2 tablespoons olive oil
• 1 large onions, chopped
• 2 cloves of chopped garlic
• 1 leek, cleaned and sliced
• 3 stalks celery chopped
• 3 large carrots, peeled and cut into coins
• 1 turnip, peeled and chopped
• 2 parsnip, peeled and chopped
• 1 butternut squash, peeled, seeded and chopped, (optional)
• 2 (32oz) containers chicken broth
• 3 tablespoons each chopped fresh parsley and dill
• 1/2 pound of cooked pasta, or two cups of cooked rice
• Salt, and pepper

Directions:

Heat oil in a large soup pot over medium heat. Add onion, garlic and leeks and sauté for about 2-3 minutes, making sure to stir so the vegetables don’t burn, add the remainder of the vegetables, season with salt and pepper and continue to sauté for another 2-3 minutes.

Add the raw chicken to the pot, season once more with salt and pepper and cook for another 2-3 minutes. Add the chicken stock, parsley and dill; allow soup to come to a boil. Once pot is boiling turn down to a low simmer and allow soup to cook for 1-2 hours or until the chicken and vegetables are tender.

If there is a lot of oil at the top of the soup just skim it off with a soup ladle and discard.

If adding pasta cook about ½ pound of pasta in separate pot of heavily salted water only till pasta is al dente’. The pasta will cook and expand more when added to the soup so don’t over cook pasta and don’t rinse the pasta. You can add the cooked pasta to the soup after it is cooked and off the heat.

I also like to serve the soup with a sprinkle of Parmesan cheese.

For variety I add different vegetables like tomatoes, escarole, cabbage, even beans.

A basic chicken soup is great for the body and the soul. My aunt would add a lemon to the soup when I was sick so if you even get a cold be sure to put the juice of one or two lemons and extra garlic. She told me these act as a natural antibiotic to help fight infection.

If you need more liquid, add water and bullion or just extra chicken broth.

The soup will freeze well so be sure to make enough to freeze for the following week.  Just thaw frozen soup in fridge and heat in pot or individual bowls in the microwave.  This recipe will make at least 12 servings.

Eat this for lunches or dinners as a complete meal instead of processed or fattening foods! I’ve made my complete fitness plan available on BodySite.com. Good luck and let me know if you have any questions.  You can find it at this link http://www.bodysite.com/Publish/coachConnect.php?ccid=29219

The fresh flavor of Muir Glen® Tomatoes made my Spicy Shrimp Scampi recipe extra special delicious. I had the privilege of trying these tomatoes for the first time this week. I received a beautiful basket with the Limited Edition Red and Yellow Organic Tomatoes as well as the Fire Roasted variety. They are truly a special treat when you consider that they are grown organically on a farm in California and hand harvested at the peak of ripeness.

Spicy Shrimp Scampi with Organic Muir Glen® Tomatoes

Prep Time: 15 minutes

Start to Finish: 20 minutes

4 servings

Ingredients:

• 1 pound of shrimp, peeled deveined tail on
• 2 tablespoons olive oil
• 2 tablespoons of butter
• 6 cloves of garlic, chopped
• 1/2 cup white wine
• 1 (14.5 oz) Muir Glen® organic red and yellow diced tomatoes or the Muir Glen® organic fire roasted diced tomatoes, undrained
• 1 jalapeno pepper seeded and chopped or 1 teaspoon red pepper flakes
• Juice of 1 lemon
• 1 tablespoon fresh basil, chopped
• 2 tablespoons fresh parsley, chopped
• 1/4 cup Progresso® Italian Style Panko Bread Crumbs

Directions:

Place the shrimp in a bowl and season well with salt and pepper. Set aside.

In a large skillet over medium-high heat add the olive oil, the butter and the garlic, sauté for 2-3 minutes. Add the wine to the pan and let it cook for a minute or two. Then add the tomatoes, the jalapeno (or red pepper flakes). Season the sauce with salt and pepper and let it simmer for 2-3 minutes.

Add the shrimp to the pan and cook until they turn pink, about 2 to 3 minutes.  Add the lemon juice, parley and basil and give everything a gentle stir. Top with the breadcrumbs and remove from stove.

Serve immediately over rice or pasta.

Cooking Tips:

Chicken stock can be used in place of the wine.

A few chopped green onions make a nice addition to this recipe.

Muir Glen® Was kind enough to send me this beautiful basket of tomatoes to try. I have to tell you that I absolutely loved the flavor. I can’t wait to try some of my other recipes and use these tomatoes. You can see in the photo how lovly the color looks. It reminded me of the tomatoes we used to jar with my family when I was a kid. They look like they truley are picked at perfection and preserved. What a treat!

Quinoa Tomato Salad is an easy vegetarian dish perfect for any time of day or any meal. This dish can be served alone or as a side dish. And you don’t need to be a vegetarian or a vegan to appreciate this nutritious, high-protein grain.

If you have never tried quinoa before, you really ought to try it. You’ll be hooked on the crunchy, delicious taste before you even realize how good it is for you. It’s so easy to make, too. If you can make rice or pasta you can make Quinoa. The only thing you need to do is rinse it before you boil it but other than that it’s pretty simple.

Quinoa (pronounced keen-wah) may be one of the most perfect non-animal sources of protein on the planet. It is the only plant-based source of complete protein, meaning that it contains all 9 of the essential amino acids crucial to human function and health. It is gluten free and a favorite of vegans, who often struggle to find good sources of non-animal protein.

I like my desserts like all of us do but during the week I try to eat healthy and work out so that on the weekends I can indulge in my treats. Quinoa is something I make most weeks and keep on hand for a simple quick healthy meal.

Here is how you make this dish.

Quinoa Summer Tomato Salad

Prep Time: 30 minutes

Start to Finish: 30 minutes

Servings: 8 servings

Ingredients:

• 2 cups cooked quinoa
• 2 large tomatoes, quartered and sliced into cubes
• 1/4 medium red onion, chopped
• 2 cloves of garlic, chopped fine
• 3 tablespoons of fresh basil leaves, chopped
• 3 tablespoons fresh flat-leaf Italian parsley, chopped
• 1/4 cup extra-virgin olive oil
• 3 tablespoons balsamic vinegar
• Salt and freshly ground pepper
• A pinch of sugar
• Garnish with a sprinkle of Parmesan cheese

Directions:

In a small bowl, toss together all the ingredients except the quinoa and season with salt and pepper and a pinch of sugar. Spread cooked, cooled quinoa in a larger bowl or on a small platter and place tomato salad on top. Cover and place in refrigerator until ready to use.

Cook’s Notes:

Salad will keep for a day or two so it can be made hours before you need to serve it.

Replacing the water with chicken stock when cooking the quinoa gives it lots of flavor.

Feel free to get creative and add some feta cheese, olives, oregano or other cheeses and spices.

I originally developed this recipe and had it displayed on BettyCrocker.com.  If you like this recipe, please share it recipe with a friend.  Just click on the cute little icons below this sentence to share these on your Facebook page, twitter page, etc. with just one click!

Most of us are trying to cut back on calories and eat healthy to keep off those extra pounds, but don’t want to give up foods we love.  I have the perfect solution.

How about a great tasting, lower calorie meatloaf that the whole family will enjoy? I recreated my mom’s meatloaf, using ground turkey, chicken and even some zucchini.  The picky pint size eaters in your home won’t even know that they are eating their veggies too.

Healthy Meatloaf Makeover with Turkey and Chicken (Get the Recipe just below this Video)

Prep time: 20 minutes

Start to Finish: 1 hour 30 minutes

Servings: 8

Ingredients:

Meatloaf

• 3 tablespoons olive oil
• 1 small zucchini, finely chopped
• 1/2 of a small onion, finely chopped
• 4 cloves garlic, finely chopped
• 2 eggs, beaten
• 1 pound ground chicken
• 1 pound ground turkey
• 1 1/2 cups Progresso PANKO Italian Style Crispy Bread Crumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup ketchup
• Salt and freshly ground black pepper

Glaze

• 1/2  cup ketchup
• 2 tablespoons Worcestershire sauce
• 2 tablespoons brown sugar

Directions:

Heat oven to 350°F.

Heat olive oil in a sauté pan over medium high heat. Add the zucchini, onions, and garlic. Sprinkle with salt and pepper. Sauté for about 5 minutes or until onions are softened.

Set the mixture aside to cool.

In a bowl combine all the meatloaf ingredients including the cooled vegetable mixture with a good sprinkle of salt and pepper.

Mold into a loaf in a 9×13 sprayed or greased glass, baking dish.

In a small bowl, whisk together the ketchup, Worcestershire sauce and brown sugar.

Brush the mixture all over the loaf.

Bake the meatloaf in the center of the oven uncovered for 50-60 minutes. You’ll know it is done when an instant thermometer inserted in the center of the loaf reaches 165°F.

Cooking Tips:

The temperature will rise slightly after meatloaf is removed from the oven so don’t over cook it.

Let meatloaf rest for about 10-15 minutes before slicing and serving.

CookingwithSugar originally developed this recipe for BettyCrocker.com.  If you like this recipe, please share it with a friend.  Just click on the cute little icons below this sentence to share these on your Facebook page, twitter page, etc. with just one click!

Oven Roasted Chicken with Apple Butter Barbecue Sauce is an easy chicken recipe that a friend recommended to me this summer. I have used Apple Butter in cakes and desserts but never in a BBQ sauce. I took her basic recipe and jazzed it up to make it my own.  I think I came up with an amazing combination of flavors that works so well with chicken. I think it would be great on pork ribs too but I haven’t tried it yet.

I know it seems like there are a lot of ingredients, but trust me when I tell you they just get mixed in a bowl and poured over the chicken. It takes no time at all.

The secret ingredient is MUSSELMAN’S Apple Butter. It has a rich spicy apple flavor that gives the chicken great color and sweet taste.

This recipe makes about 3 cups and can be stored covered in the refrigerator for several days.

Ingredients:

For Apple Butter BBQ Sauce

• 1 (17 oz.) jar of MUSSELMAN’S Apple Butter
• 1 cup of ketchup
• 2 tablespoon Dijon mustard
• 2 tablespoon Worcestershire sauce
• 1/2 cup apple cider vinegar
• 2 tablespoons olive oil
• 3 tablespoon soy sauce
• 2 cloves of garlic, chopped
• 1 teaspoon onion powder
• 1 teaspoon crushed red pepper flakes (optional)
• 2 teaspoon paprika
• 1/3 cup brown sugar

For Chicken

• 10-12 chicken thighs
• Salt and fresh ground black pepper

Directions:

Mix all the ingredients for the BBQ sauce in a bowl until completely combined and sauce is smooth.

Season chicken thighs with salt and pepper and place in large zip lock bar with half of the sauce. Refrigerate the other half of the sauce for later. Place chicken in refrigerator to marinade for at least an hour or overnight.

When ready to cook, preheat oven to 450°F oven with rack on the second level from the top. Place chicken on baking pan sprayed with Pam, skin side up uncovered, and roast for about 30 minutes or until chicken is done.

Chicken can also be grilled on an outdoor BBQ.

Once chicken is done remove from oven baste once more with sauce and serve extra sauce on the side.

If you like this recipe, use the nifty share icons below to share it (or print it!)

MUSSELMAN’S was kind enough to send me some of their product free of charge. The opinions expressed in my review and recipe are my own.

Pasta salad is the perfect dish to bring to a potluck dinner or an outdoor BBQ. My mother in law’s recipe is always a hit.

My mother-in-law Judie was a great cook. She was famous for making simple and delicious home-cooked meals like pot roast, chicken and dumplings and meatloaf, but one of her “Almost Famous” dishes that she would make for most potluck dinners, pool parties and luncheons was her Tortellini Pasta Salad. It’s a simple dish that uses store-bought Caesar salad dressing so it can be made in no time at all.

Judie’s Tortellini Salad

Prep Time: 15 minutes

Start to Finish: 20 minutes

Servings: 10

Ingredients:

• 1 pound of frozen tortellini, cooked
• 1 teaspoon olive oil
• 1/2 cup red onion, diced
• 1/2 cup green bell pepper, diced
• 1/2 cup red bell pepper, diced
• 1/4 cup fresh chopped parsley
• 1/4 cup parmesan cheese
• 1/2 cup bottled Caesar salad dressing of your choice
• 1 can (6oz) of whole small black pitted olives, drained
• Salt and fresh ground black pepper

Directions:

Add cooked, tortellini to a large bowl and toss with olive oil.

Add all the vegetables, parsley, cheese, and Caesar salad dressing, toss again. Add olives salt and pepper and toss lightly once more.

Cover and refrigerate for at least one hour or overnight.

Toss well before serving.

Cooking Tips:

Be sure to not over cook the pasta. It is best when cooked al dente.

Pasta salad can be made a day or two in advance and stored in the refrigerator.

If salad seems too dry when ready to serve simply add more salad dressing and toss before serving.

The recipe above originally appeared on BettyCrocker.com.  If you like this recipe, please share it recipe with a friend.  Just click on the cute little icons below this sentence to share these on your Facebook page, twitter page, etc. with just one click!

Fresh fish is one of the healthiest things you can eat. Try this fresh fish recipe for a healthy, tasty and fast alternative to your regular routine. You can put all of your own favorite vegetables and your favorite fish right into a foil pouch and grill it, all in less than 15 minutes!

Get the recipe right below the video!

Ingredients:

• 4 pieces of tilapia
• 1/2 of a small onion sliced
• 1 cup of matchstick carrots
• 1 cup sliced mushrooms
• 1/2 red bell pepper, sliced thin
• 1/2 green bell pepper, sliced thin
• 2 cloves of garlic, chopped
• 2 green onions, sliced
• 2 tablespoons fresh cilantro, chopped
• 2 tablespoons fresh chives, chopped
• Juice of one lemon
• Juice of one lime
• 2 tablespoons olive oil
• 1/4 cup store bought teriyaki marinade (Mr. Yoshida’s Sweet Teriyaki is a good one)
• 2 tablespoons butter
• 1/4 seasoned panko breadcrumbs
• 1 tablespoon fresh ginger, chopped
• Salt and fresh ground black pepper

Directions:

Preheat grill to about 350 °F

Cut 4 18×18 pieces of heavy-duty tin foil.

Divide the onions, pepper, mushrooms, and carrots evenly and place them in a small pile in the center of the foil pieces. Sprinkle with salt and pepper

Lay one piece of fish over each veggie pile. Sprinkle with salt and pepper then divide the remainder of the ingredients over the top of the fish. Seal each package by bringing the two opposite edges of the foil together and crimping it, but don’t press it flat. Leave some room in the top of the foil package so it can steam. Fold the other edge in and up slightly toward the center, so the liquid doesn’t leak out and the package is sealed but not flat.

Place foil packages on BBQ for about 12 minutes depending on the size of the filets. You can open one slightly to see if it is cooked. Make sure you don’t over cook the fish you can always put it back on the grill if it is undercooked.

Serve and enjoy!

If you like this recipe, please share it recipe with a friend.  Just click on the cute little icons below this sentence to share these on your Facebook page, twitter page, etc. with just one click!

Spanish Shrimp Paella is a simple dish that you can easily make at home for a dinner or a party. This is also a great recipe for a quick meal if you need to whip something up after work because you can make it in about 30 minutes.   A pound of frozen shrimp and some ingredients you can easily have on hand make this dish a snap.

Instead of just writing about how to make this delicious dish, I thought you might like to watch me make it.  Here is the video.  The recipe is below the video.

Serves 6 generous portions

Ingredients:

• 1 pound of Extra Large frozen raw shrimp, thawed, peeled and deveined
• 1 1/2 cups of long grain rice
• 5 tablespoons of olive oil
• 1 medium onion, chopped
• 2-3 cloves of garlic, chopped
• 3 cups of chicken broth
• 1 (14 oz) can of diced tomatoes
• 1 (7 oz) can of whole Pimientos, drained and sliced
• 1 cup of fresh chopped Italian parsley
• A few threads of saffron
• Salt and fresh ground black pepper to taste
• 1 cup of frozen peas

Put shrimp in a bowl and season well with salt, pepper and 3 tablespoons of olive oil. Set aside to marinate while you get the rice cooking.

Add 3 tablespoons of olive oil, the onions and garlic to a large frying or paella pan over high heat. Season well with salt and pepper and sauté for a few minutes. Add the tomatoes, rice, saffron and chicken stock, stir well, cover and turn down heat to a medium simmer, cooking for about 15 minutes.  Uncover and give everything a good stir. Then top with the frozen peas, shrimp, sliced pimientos and parsley, cover and cook for another 12-15 minutes until shrimp are opaque and most of the liquid is evaporated.

Remove from stove and allow the paella to sit uncovered for 5-10 minutes before serving.