Sunday Southern Days

I hid ALL the veggies in this "cheddar soup" tonight and the whole family devoured it!  Make at home: 2 T butter 3 celery ribs, chopped 2 potatoes, cubed 12 asparagus stalks, sliced 12 baby carrots, sliced 1 yellow onion, chopped 2 c mushrooms, sliced 1 T flour 1 t paprika 1 t salt 1/2 t black pepper  3 c beef broth 2 c skim milk 1 lb. sharp cheddar, reduced fat, grated Sautéed butter, asparagus, mushrooms, onion, celery, carrots, and potatoes, and sauté for 20 minutes. Add a sprinkle of flour, 3 c beef broth and 2 c skim milk, blend with the immersion blender, and finish with paprika, salt, pepper and 1 lb. shredded reduced fat sharp cheddar. Summer 10-15 minutes to melt the cheese well.  5 Points per serving, pot yields 8 servings

Like everyone else, I’m back on the wagon today -- eating better and trying to detox the 482 lbs. of fudge and 1,793 Christmas cookies I consumed over the last month. I put this Buffalo Chicken Salad together for lunch this week. I don’t love taking a sandwich and I’m fresh out of leftovers, so here we are: Buffalo Chicken Salad 2 c cooked shredded chicken 1 c Fage 0% Plain Greek Yogurt 1 T Franks Red Hot Sauce 2 ounces (1/4 c) blue cheese crumbles 2 celery stalks, cut lengthwise then sliced thin 1/2 t garlic powder TIP: If you are starting with raw chicken, I cooked a few chicken breasts in my Instant Pot earlier today (4 chicken breasts and 1 c water on "poultry" for 25 minutes), then place them in a glass bowl and use my electric beaters to shred the chicken. I’ll use that chicken throughout the week, including in this recipe. Mix all ingredients well and add more hot sauce to taste. I serve this with a few celery stalks and some Good Thins corn crackers for

Quick and easy recipe for Vegetable Soup this winter: 1 can Progresso Light Vegetable Soup 2 c low-sodium Chicken Broth 1 can Green Beans, drained 1/2 c (or a small can) of Golden Corn Kernels, drained 1 c Tomato Sauce or Crushed Tomatoes (do not strain) 1 c fresh spinach, chopped 1 T Better than Boullion Chicken Base 2 oz (1/2 c) uncooked Orzo pasta Add everything to a pot and bring to a boil. Reduce to a simmer for 20 minutes, allowing the orzo to cook fully.  Serves 6 portions 2 WW SmartPoints per portion

Well, talk about easy. This makes a great side dish for so many entrees, especially butter chicken or the Asian spare ribs. Ingredients: 1 c dry jasmine rice 1 can coconut milk 1 pinch salt 1 c water or broth  Instructions: Mix all ingredients into the Instant Pot.  Lock the lid and set to “Rice” for 12 minutes.  At the end of cooking, turn off/unplug the device and allow to natural pressure release for 10 minutes.  Manually release any residual pressure after 10 minutes.  Remove the lid and fluff with a fork.  Tip: If you are reheating rice in the microwave, cover the rice with a damp paper towel while it cooks so it doesn’t harden.

Bread. Bread, y’all. In the Instant Pot. And I couldn’t have figure out a greeker lineup of ingredients, like olive oil and Greek yogurt, among others. Note: This is not a rising bread. This recipe will yield a dense, tender, moist bread. Ingredients: 2 c all-purpose flour 2 t olive oil, divided  1/2 t salt 1/2 t baking soda (NOT baking powder) 1.5 c plain Greek yogurt (any fat content is fine) -- CLICK HERE for my Instant Pot Thick Greek Yogurt Recipe Water  Other stuff you’ll need: Electric pressure cooker Wire rack insert  29 ounce aluminum can, clean and no wrapper (I used a leftover diced tomatoes can)  Piece of aluminum foil  Instructions: Rub 1 t of the olive oil inside the can In a glass bowl, mix together the flour, baking soda and salt with a fork Stir in the Greek yogurt. It should be a sticky ball. If not, add in a splash of water at a time, kneading for a minute after each soash until a sticky ball is formed.  Place into the oiled can.

As I prep for the 80 Day Obsession, I wanted to find a tracker to log my food that would make my life a bit easier and still let me pre-plan my meals and workouts. Coming up with a few printables online that never had enough room to write or type in my meals, I decided to create my own that would work better for my purposes. I created this for Excel/Google Sheets. You can save it and type right into it, logging your numbers of containers, details on the food, and at the bottom, you can edit the color container numbers to work with your bracket. Happy Planning! Click here for a FREE 21 Day Fix Planning Calendar Click here for PDF Download