WIAW: In a Bowl is How I Roll {Roasted Red Pepper Chili}

Well, hey there, strangers!
I am back after a long holiday week.  I hope everyone had a lovely Thanksgiving.  Mine was fantastic.
So, yeah, getting back on track after holiday eating and lazing around is always a challenge.
My biggest challenge is getting back to those fruits and veggies and making myself exercise.
I'm just one of those people who has to force themselves to work out...I feel better after, but the "doing it" is the hardest part.
You feel what I'm laying down?

Ok, on to the food things!

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Breakfast: FMW

Breakfast was a quick and easy bowl of Frosted Mini Wheats with half a banana on top (and almond milk).  Coffee on the side.
Fruit & Veg count thus far=1

A.M. Snack: Cheese & Crackers

I smeared a few crackers (leftover from a holiday cheese tray) with a 35 calorie cheese wedge.

Lunch: Turkey, Veggie & White Bean Soup

Before eating this yummy food, we took a 15 minute walk with the dogs (pic at the top of the post).

For lunch, we enjoyed some leftover soup that I made over the weekend.  I also had half a light English muffin with cheese, on the side.
I roughly followed THIS recipe, but used turkey and made my own turkey stock.
 Well, I'll just tell you how I made it.

Turkey, Veggie & White Bean Soup
serves 8

olive oil
3 large carrots, peeled and chopped
3 celery stalks, chopped
1/2 onion, diced
2 cloves garlic, minced
turkey carcass with a bunch of meat still on the bone (you could also use chicken)
water (about 4-5 cups)
1 cup frozen spinach
2 cans of white beans
salt & pepper to taste
1/2 cup lite sour cream

Cook the carrots, onions and celery in the olive oil for about 5 minutes on medium heat,  add the garlic and cook for an additional few minutes.
Throw the turkey in, add water and bring to a boil.
Boil until the water looks more like a broth (maybe 15 min?).  Then remove the turkey, cut the meat off the bone and add back into the pan. (discard the bones)
Add the spinach, beans and seasoning and simmer until everything is done. Stir in the sour cream.

Yum!

Fruit & Veggie Count Thus Far=3 (I'm counting the soup as 2)

After lunch, I split this magnificent looking cupcake with my boyfriend (it was his dad's birthday & we brought him some cupcakes).

It's half the calories if you split it!  That's my motto in life!

besides, I totally got the small half

P.M. Snack: Applesauce

Fruit & Veggie Count Thus Far=4

At this point in my day, it was time for fitness!
That exclamation point was false enthusiasm.
I went to my evening bootcamp session after missing a week and it whooped my butt.

Dinner: Roasted Red Pepper Chili with Zucchini

I tried this recipe a week or two ago, and it was so good I had to repeat it.  The red peppers give the chili a lovely flavor.  I also added zucchini for an extra veggie!

Fruit & Veggie Count Total=5 (not too shabby)

Roasted Red Pepper Chili
Serves 8

1 (24-ounce) jar of roasted red peppers, diced
1 frozen bag of diced onions and green peppers
1 frozen bag of diced zucchini
2 tablespoons chili powder
1/2 tablespoon cumin
1 teaspoon garlic powder
1 pound lean ground beef
2 can reduced-sodium black beans, drained
1 can pinto beans, drained
1 (10-ounce) can diced tomatoes with green chiles (undrained)
2 (8-ounce) cans no-salt-added tomato sauce
salt & pepper to taste

Heat a large pot over medium heat. Spray with cooking spray (or drizzle with olive oil) and place red peppers through garlic power in the pot. Cook for 3 – 4 minutes, until the onions are tender.
Add lean ground beef, cooking for an additional 6 minutes, allowing the meat to crumble and turn brown.
Stir in remaining ingredients, reduce heat to low and allow to simmer for 15 minutes.
Spoon into bowls, top with desired toppings and enjoy.

recipe adapted from Peanut Butter Fingers

I promise, this is a perfect chili.  You will get rave reviews.

After dinner, I had some cookies & cream frozen yogurt in a cone.  I love cookies and cream flavor; can you tell?

And that about does it for me!  Have a lovely week!

In case you missed it...

3 Ingredient Potato Broccoli Soup (You'll be surprised at how awesome 3 ingredients can be)

Cheddar Jalapeno Cornbread (would be perfect with chili...just sayin')

1-2-3 Cheesy Potato & Broccoli Soup

Oh, here come the holidays.  Can you hear them?

Get ready for the busiest time of the year with a super simple recipe.

Like, no brain power involved.

And even less physical effort.

I'm telling you.  You'll be surprised at how good of a soup comes from 3 ingredients.

I came up with this concoction based on two Weight Watcher soups I used to make back in the day.  One was a potato soup using frozen hashbrowns and one was a broccoli cheese soup using frozen broccoli.

So, now I bring you, thick, creamy, hearty and healthy potato soup with broccoli and cheese!!

For your soup, you will need:

1. Frozen Potatoes O'Brien (if you don't like peppers and onions, just get the regular frozen hashbrown potatoes)
2. Frozen Broccoli Florets & Broccoli with Cheese Sauce
3. Chicken Broth (one 32 oz box)

Dump all these things in a big soup pot and get it boiling.  Once it boils for about 5 minutes, lower the temperature to medium and simmer for about 20 or so minutes.  The soup will thicken upon standing.

I added salt and pepper to the soup, as well and topped it with cheese and chives.

The soup makes about 6-8 servings.

I mean, really.  Doesn't get much easier than that!

My Favorite Soups & Chilis

We turned on the heat last week.  It seems like most people try and hold off on turning on the heat, but I was kind of stoked.  Turning on the heat means it's officially soup weather!  My favorite!
I make at least a soup or chili once a week during the fall/winter months.  Here are a few of my most recommended soups/chilis!

This first one is my absolute favorite.  Can't get enough of it.  So decadent tasting, but hearty and wholesome at the same time.

Creamy Veggie & Bean Soup

I love any kind of tortilla soup, so this rocks my socks, as well.  Topped with avocado and tortilla strips, it will convert a soup hater to a soup lover.

Slow Cooker White Bean Chicken Tortilla Soup

I think we all know that I am obsessed with buffalo flavors.  This soup gives me that slightly spicy buffalo flavor with veggies and shredded chicken.

Crockpot Buffalo Chicken Soup

This one was based on an old Weight Watcher taco soup recipe and is by far my most pinned recipe of all times.  With good reason...because it's soooo yummy!

Crockpot Chicken Taco Soup

This soup is a little different with a lovely creamy texture and a slight kick.  Sweet crab meat on the top just takes you to tastebud Nirvana.  It's a place.

Cajun Corn Chowder with Crab

This is an old favorite of mine.  Just regular healthy chili with some zucchini thrown in.  An easy weeknight meal that is so very tasty!

Zucchini Chili

Other favorite soups I haven't really shared the recipe for:

How Sweet It Is Smokey White Bean Chicken Chili

Shutterbean's Spinach Tortellini Soup

Skinnytaste's Stuffed Pepper Soup

I loved each of these so very much!  I've made the chicken chili 2 or 3 times.  It is always a winner.  The other two are new favorites that will likely repeat themselves eleventy bajillion times in the next few months.

Ok, well I hope you find a soup to make from my little soup round-up.  I kind of want them all right now!

See ya for What I Ate Wednesday ;)

WIAW: Skinny Buffalo Chicken "Alfredo" with Spaghetti Squash

Hello, hello!  I'm back for another What I Ate Wednesday!

I decided to sit out last week.  I was on vacation in Florida (and Louisiana for one day) taking 5 bajillion pictures of the beautiful sky and water...and birds.  Also, I eat really randomly on vacation.  It's like normal meal times mean nothing when I'm out of town.

I'm normally such a creature of habit..as I'm sure you have noticed.

If you follow my Instagram, you can see more pics of my vacay.

Ok, back to the food!

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Breakfast: Oats!

For breakfast, I made a quick packet of Quaker's date, walnut oatmeal with some almond milk and frozen blueberries.  Coffee happened...and then happened again shortly thereafter.

 Snack: Granola Bar

I tried a sample of these yummy bars in the grocery store this weekend.  I liked them and my mom bought some for us to share.  You get two delicious bars for 190 calories.  Not too shabby.  Although they are kind of small.  Here's my hand for size comparison.

Lunch: Veggie & Spinach Tortellini Soup

Boy, was lunch a winner!  I made Shutterbean's spinach tortellini soup on Monday (here's a picture of it before all the broth got absorbed).  I added mushrooms, carrots and celery to the original recipe.  It was so freaking delicious.  When the soup sat in the fridge overnight, it absorbed alot of the broth, that's why it just looks like a giant bowl of pasta ;)
I made a half grilled cheese on the side, simply using a slice of wheat bread and some shredded mozzarella.

We also walked the dogs.  Here's Bizzy after the walk:

She's such a beauty!  Her neck is soaking wet from playing with Reggie.  Gross, but true.

Speaking of my little puppy girl, her first birthday is next week!  I'm so excited to celebrate with her.  Nothing big, don't worry.  I'm not that much of a crazy dog lady ;)

Anyways, we stopped and got an iced coffee on my way back to the office.

Yum!

Snack: Fresca & Fruit

Around 4:30 I needed a snack to hold me over until boot camp, so I chose these peaches and Fresca.  So tasty and filled me up until dinner!

Dinner: Skinny Buffalo Chicken "Alfredo" with Spaghetti Squash

This meal turned out alot uglier than intended.
But it tasted really good and was really healthy!
I cooked a spaghetti squash in the microwave (kind of overcooked it, to be honest) and made my favorite faux alfredo sauce.  I also had put 2 big chicken breasts in the crockpot with 2 parts chicken broth, 1 part buffalo sauce that morning and shredded it once cooked.
So, I tossed the chicken in with the spaghetti squash and coated everything in "alfredo."
Topped it all with buffalo sauce and some bleu cheese crumbles.
Grilled zucchini on the side!

Yummier than it looks, I promise!

After dinner, my calorie app informed me that I had plenty more calories for some fro yo!

I had a small bowl of Kemp's cookies & cream low fat frozen yogurt.

Then, Bizzy fell asleep like this on the couch.

What a goof!

Have a great rest of the week!!!

WIAW: Healthy Squash Gratin

Hey hey hey!  Guess what day it is?  

Actually, you probably already know that it's Wednesday.

I should give you more credit.

But, more importantly...it's What I Ate Wednesday.  

Always an exciting time!

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As usual, I didn't know the theme for October's WIAWs..even though it was probably the same last year.  So don't expect too many spooky snacks ;)

Breakfast: Eggs, Toast

I have been super not creative in the breakfast department lately.  I need to incorporate some pumpkin into my breakfasts...maybe next week.  On this day I had 1 egg and 1 egg white with a piece of wheat toast.  Coffee on the side.

Snack: Apple & Graham

I love it when apple season rolls around because there are so many varieties at the grocery store.  I picked up this cute little Michigan apple at the store...and I think it's more of a baking apple.  It's not as crisp as a gala or fuji apple.  Still good, though!  I also had a graham cracker square with some crunchy peanut butter alongside my little apple.

Had to fuel up for my walk with this gal:

She's obviously very excited about it.  Ha!

Lunch: Soup & Bread

Yay!  My favorite part of Fall!!  I love making homemade soups.  It's a labor of love..with all the chopping and layering of flavors.
I made my absolute favorite White Bean Soup (<--click for recipe).  I used zucchini in place of the green pepper and mini penne pasta in place of the orzo.
For my bread I made this amazing Cheesy Italian Quick Bread from Sweet Tooth Sweet Life.  It was so perfect!  Like a cheesy, fluffy biscuit.

As if lunch weren't filling enough, we topped it off with some coffee and a pumpkin cookie.

This cookie is a product of some recipe testing I did on Sunday night to try and recreate the Starbucks pumpkin shaped sugar cookie.  I used Martha Stewart's recipe.  I have a few more tweaks to make before they are right.  Also, I didn't have any black icing for the details...so it just looks like an orange blob.  Sigh.

Snack: PB Toast

I seriously needed this toast before my boot camp workout.  It was tough and I'm glad I had the fuel.

Dinner: Tilapia, Squash Gratin, Veggies

For dinner I cooked some quick tilapia with some steamed veggies to accompany the most amazing side dish ever!

When I got home from working out, I got to work on this super delicious squash gratin...it basically was like a mac & cheese without the mac.  And with veggies.  Um, okay.  I guess it was just cheesy veggies.
I modified this recipe from Food Network Magazine (aka the best magazine in existence).

I think I need to make this at least once a week.  It was that good.

Healthy Squash Gratin
serves 4 as a side dish

1 small butternut squash, peeled, cored & cubed (I bought mine already cut up in the produce section)
1 kabocha squash (roundish and green...google it), peeled, cored & cubed
olive oil
1/3 of a yellow onion, diced
2 cloves garlic, minced
salt and pepper, to taste
1/4 cup broth (I used beef broth, chicken or veggie would work too)
1/2 cup reduced fat half and half
1/4 cup breadcrumbs
2 tablespoons grated parmesan cheese
1/4 cup mozzarella cheese
1/2 cup grated gruyere cheese 

Microwave your cubed squash for about 3-4 minutes or until fork tender.  
Coat the bottom of a large, oven proof skillet with olive oil and heat to medium heat.
Cook the onion for about 5 minutes, then throw in the garlic for an additional 2 minutes.
Add the squash, salt and pepper and broth and cook until most of the broth is gone.  Add half and half, cheeses, then bread crumbs on the top.
Bake in a 400 degree oven for about 25 minutes.

Serve hot!  Yum!

Next time I make this, I'll take a better picture of it...I promise ;)

I was so stuffed from dinner, I thought I could resist trying some cookies I was baking up for my friend's birthday.

I thought wrong!

Good thing a tester cookie has zero calories, right?  Right???

I used this recipe for Peanut Butter Chocolate Chip Cookies.

I'll leave you with a picture of the world's cutest hot dog!

Happy Wednesday!!!

WIAW: Slow Cooker White Bean Chicken Tortilla Soup

Happy Wednesday!  I can't believe it's almost officially Fall!  

Cooler weather means more time spent outside.  We took Bizzy the Dog on her first hike ever this past weekend.  She loved it!!!

She looks so grown in this picture!

She also started a training program this week, so I'll be sure to update you on how she's doing with that down the road.  She is so smart and loves learning things, so I know she will make me proud.

Ok, sorry.  I'm one of those ladies who loves to talk about her fur-babies :)

On to the eats!!

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Breakfast: Waffles & Berries

I had plans to get up a few minutes earlier to make some oat and banana pancakes, but that didn't happen.  So, freezer waffles it is!  These are my favorite (and lowest calorie I've found) waffles: low fat Eggo Nutrigrain waffles (140 calories for 2 waffles).  I enjoyed them with some sliced strawberries and sugar free syrup.  Coffee on the side!

Morning Snack: Oranges & Crisps

For morning snack I had opened a can of mandarin oranges (in fruit juice-no sugar added) and portioned them out in the fridge.  So, this is half a can of oranges.  I also had this little 100 calorie pack of pastry crisps.  They aren't bad, kind of taste like a thin Poptart.  I just wanted something extra with my oranges.

Lunch: Salad

For lunch I made salad (again).  I've been making at least 2-3 salads a week.  I'm back on my salad kick!

In the mix today: spring mix lettuce, oven roasted deli turkey, a hunk of goat cheese, shelled edamame, chopped green beans & a lite balsamic dressing (not pictured).  Delicious!

After lunch, I had an iced coffee.  Trying to lay off the Starbucks, so my bf brewed up some super strong coffee and we mixed it with a little sweetener and creamer.
Perfection!

Afternoon Snack: Apple

I packed this apple for snack and I'll tell ya, my brain did not want this apple.  My brain wanted chips, crackers, peanut butter, etc.  But I got hungry around 4 p.m. and sliced the dang apple.  It was delicious, so jokes on you, brain!

Dinner: Slow Cooker White Bean Chicken Tortilla Soup

I had forgotten how nice it is for dinner to be made for you in the crockpot!  I came home after boot camp and everything was done, so I didn't spend any of my evening preparing food....actually that's not entirely true.  I baked cookies to take to work (but that's another story).

Ok, so this soup--holy yum!  I was going to make my Crockpot Chicken Taco Soup, but didn't have the same ingredients, so I just made a different soup and it was soooo tasty!  I recommend that you make it ASAP!

Slow Cooker White Bean Chicken Tortilla Soup
serves 8

1/2 red onion, diced
1 large zucchini, chopped
2 ears of corn, sliced off the cob
1 bell pepper (I used 3 mini sweet peppers)
1 can canellini white beans
1 can chickpeas
1/2 can of diced tomatoes with chiles (aka Rotel)
1/2 cup verde (green) salsa
3 large chicken breasts
1 box chicken broth
2 tbsp spice rub (or 2 tbsp taco seasoning)
1/2 cup reduced fat sour cream
salt & pepper to taste

Spray crockpot with non-stick spray & lay the chicken breasts in the bottom of the pot.  Add in the veggies, beans & salsas.  Cover with chicken broth until there's about 1/2 inch of liquid above all the ingredients. Cook in the crockpot on low for 8 hours.  Shred the chicken with forks.  Stir in reduced fat sour cream. Top with avocado, tortilla strips & cheese (if desired).

After I ate my already prepared soup, I made a few dozen cookies.  Luckily, I only ate one tester cookie...for scientific research purposes...
I used the back of the Ghiradelli package recipe with a few modifications.  I lessened the sugar and made them with more brown sugar than white sugar, added 2/3 cup of oats and my fillers included chocolate chips, Heath toffee bits and pumpkin spice M&Ms.  So they are more like a monster cookie.

That does it for me.
Check me out later today or possibly Thursday on Endless Simmer...maybe they'll post my baked taco roll up recipe this week...