Split Pea & Ham Soup

A cold, icy day calls for soup-making!  I've actually never made split-pea soup before today, so this recipe is a new one I'm trying out (and of course I taste sampled before posting--it's awesome).  It's a modification of one from Better Homes and Gardens, one from Martha Stewart, and one from my father-in-law, Daryl.  I hope you enjoy it!

Ingredients:

• 1 1/2 Tbsp. Olive Oil


• 5-6 Medium Carrots, Chopped (about 2 Cups)


• 5-6 Stalks Celery, Chopped (about 2 Cups)


• 1/3 Cup Dried Minced Onion


• 4 Cups Water


• 4 Cups Chicken Broth (no-sodium)


• 1 lb Cooked Boneless Ham (I love Hormel's Natural Choice because it is nitrate-free!)


• 1 16-oz Bag Dry Split Peas, Rinsed and Drained


• 2 tsp. Dried Thyme


• 2 tsp. Dried Marjoram


• 2 tsp. Ground Black Pepper

Directions:

1.  In a large Dutch oven, or large stockpot, heat oil over medium heat.  Add carrots, celery, and onion.  Cook until vegetables are tender, about 5-7 minutes.
2.  Add water, broth, ham, and split peas.  Bring to a boil for a few minutes.  Stir in thyme, marjoram, and black pepper.
3.  Reduce heat to medium-low, Cover, and Cook for about 40-50 minutes, or until peas are soft.

Serve and Enjoy!  Season with a little sea salt and black pepper if you desire and eat with some wheat saltine crackers.  Yum.

For freezing, divide soup into two large freezer bags.  Once at room temperature, cool completely in the refrigerator.  Once cold, put soup into a second freezer bag (better safe than sorry with freezer burn) and be sure to label and date the soup (I include the date I made it and the "eat by" date).  Freeze up to 3 months.
To reheat, dip the bag into hot water for 5 minutes.  Then, put soup into stockpot.  Cook over medium heat for about 25 minutes, or until hot, stirring occasionally.  

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Potato Leek & Ham Soup

More soup!  I also decided to make a delicious potato, leek, and ham soup, filled with flavor from some ham and turkey bacon.  There is something comforting (and obviously, warm) about a nice, big bowl of soup.  This is a great recipe to make (and freeze if you'd like) when you have a lot of extra potatoes (which I do, since buying 5-10 lb bags is often much cheaper than buying potatoes individually) you need to use up.

Ingredients:

• 3 Tbsp. Butter


• 3-4 oz (6-7 strips) Turkey Bacon 


• 3 Leeks (green portions removed, chop the white and light green parts)


• 1/2 Cup Dry White Wine


• 8 oz Cooked, Boneless Ham, diced (I love Hormel's Natural Choice, because it's nitrate-free)


• 5 Cups Chicken Broth (sodium-free)


• 2 lbs Russet Potatoes, diced (about 6-8 medium-sized potatoes)


• 1 tsp. Thyme


• 1 tsp. Marjoram


• 1 tsp. Pepper


• 1/2 Cup Milk (or cream or half-and-half for the more indulgent)


• For Topping the Soup:  Chives/Green Onions and Monterrey-Jack shredded cheese

Directions:
1.  In Dutch Oven, or large stockpot, melt the butter and add the turkey bacon.  Cook for 5-7 minutes, or until bacon is cooked.

2.  Stir in chopped leeks and cook another 5-6 minutes, or until leeks are soft.
3.  Pour in the wine and bring to a gentle boil.
4.  Add in the ham, chicken broth, potatoes, thyme, marjoram, salt, and pepper.  Bring to a boil for a few minutes.  Reduce heat to low and simmer for 30 minutes, or until the potatoes are quite soft.
5.  Remove soup from heat and working in batches, puree the soup in a food processor or blender (I used a blender).  If you have an immersion blender, you can puree the soup right in the pot (I don't).
6.  Stir in the milk.  Serve immediately.  Top with chives and a little Monterrey-Jack cheese.

For freezing, divide soup into two large freezer bags.  Once at room temperature, cool completely in the refrigerator.  Once cold, put soup into a second freezer bag (better safe than sorry with freezer burn) and be sure to label and date the soup (I include the date I made it and the "eat by" date).  Freeze up to 3 months.
To reheat, dip the bag into hot water for 5 minutes.  Then, put soup into stockpot.  Cook over medium heat for about 25 minutes, or until hot, stirring occasionally.

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Oatmeal Chocolate-Chip Raisin Cookies

I am in love with these cookies.  This will be my 2nd batch in less than a month.  By using organic ingredients (if you can--I did on everything but the sugar, baking soda, salt, cinnamon, and vanilla) and using part wheat flour with fiber-rich oatmeal and raisins and memory-boosting cinnamon, these cookies are a pretty healthy dessert also!  Great treat on a cool fall night!  Enjoy!

Ingredients:
1 Cup Butter, Softened
1 Cup Packed Brown Sugar
1/2 Cup White Sugar
2 Eggs
3 Tsp. Vanilla Extract
1/2 Cup Whole Wheat Flour
3/4 Cup All-Purpose Flour
1/2 Tsp. Baking Soda
1 Tsp. Salt
2 Tsp. Cinnamon
2 1/2 Cups Quick-Cooking Oats
1 Cup Semi-Sweet Chocolate Chips
1 Cup Raisins

Directions:
1. Preheat Oven to 325 degrees F.

2. In a large bowl (or your Kitchenaid mixer if you have one), cream together the butter and brown and white sugars until smooth and creamy.  Beat the eggs in, one at a time, then add in the vanilla.
3.  In a separate bowl, combine the whole-wheat and all-purpose flours with the baking soda, salt, and cinnamon.  A half-cup at a time, slowly beat in to the mixture.
4. Stir in by hand the oats, chocolate chips, and raisins.
5.  Drop by the heaping spoonful onto baking sheets about 2 inches apart.
6.  Bake for 10-12 minutes, or until lightly browned.  Transfer to wire cooling rack and enjoy!

Makes between 3 and 4 dozen cookies (depending on how heaping your spoonfuls are)

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Hiatus Excuse

Sorry for the hiatus in posting recipes!  I am definitely not out of recipes; I just have a broken Canon Rebel camera.  I know, it's very sad.  So, as long as you don't mind reduced quality photos of the food, I will continue to post recipes this summer.  The photo quality will just be a little to be desired.  Hopefully, I'll get our Canon repaired soon enough and can be back to great-quality photos.

To come soon:  a lot of summer salads, my special banana bread recipe, and some great summer smoothies!

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Cream-Filled Chocolate Truffles

With Valentine’s Day approaching, homemade candies make a great treat and a great gift!  Not only are they absolutely delicious, but they make a thoughtful and attractive gift with some cute boxes and tissue paper.  Everyone we've given them to has loved them.  

In this recipe, I made four different flavored truffles.  I made: White Chocolate Orange Cr

Banana Walnut Muffins

Yum, healthy banana muffins with walnuts.  Did you know walnuts are a great source of omega-3 fatty acids (those great brain builders) and improves your cholesterol?  And bananas pack on the potassium.  Enjoy these yummy muffins for breakfast, or any time of day.

Ingredients:
1 Cup All-Purpose Flour
1/2 Cup Whole-Wheat Flour
1 tsp. Baking Soda
1/2 tsp. Salt
1 tsp. Ground Cinnamon
3 Large Ripe Bananas, Mashed
3/4 Cup White Sugar
1 Egg
1 tsp. Vanilla Extract
1/3 Cup Butter, Softened
1 Cup Chopped Walnuts

Directions:
1. Preheat oven to 350 degrees F.  Coat muffin pan with cooking spray, or put in paper liners.
2.  Combine the flours, baking soda, cinnamon, and salt in a bowl.
3.  In a separate bowl (or your Kitchenaid--although using a mixer is not necessary for this recipe--by hand is fine), mix together the bananas, white sugar, egg, vanilla, and butter.
4.  Slowly fold in the flour mixture and combine until smooth.
5. Stir in the walnuts.
6. Pour batter into muffin cups.
7. Bake for 20-25 minutes, or until muffins bounce back when you touch them.

Enjoy!

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Pumpkin & Pecan Bread with Streusel Topping

I decided to make some good breakfast and snack bread and wanted to make use of the abundance of pecans I was given by my Mom.  I decided on pumpkin-pecan bread with a sweet streusel topping.  This bread is sinfully yummy, but also good for you due to the use of whole-wheat flour, beta-carotene in the pumpkin, antioxidantly-powerful (I made that word up) cinnamon, and healthy fats in the pecans.  Yum.  The recipe I make below includes enough for one regular size loaf (9"x5") and one mini-loaf pan.  Eat one now and freeze one for later!

Ingredients:

• 1/2 Cup Unsalted Butter, Softened


• 3/4 Cup Brown Sugar, Packed 


• 2 Eggs


• 2 tsp. Vanilla


• 1 Can Pumpkin Puree


• 1 Cup Whole-Wheat Flour


• 1 Cup All-Purpose Flour


• 1/2 tsp. Sea Salt


• 1 tsp. Ground Cinnamon


• 1/2 tsp. Ground Cloves


• 1/2 tsp. Ground Nutmeg


• 1/2 tsp. Ground Ginger


• 1 tsp. Baking Soda


• 1/2 Cup Warm Water


• 1 Cup Chopped Pecans, Toasted

Streusel Topping:

• 1/2 Cup Brown Sugar, Packed


• 1/2 Cup Chopped Pecans, Toasted


• 3 Tbsp. Butter, Softened


• 1 tsp. Ground Cinnamon

Directions:
1.  Preheat oven to 325 degrees F.  Lightly grease and flour a 9"x5" loaf pan and one mini-loaf pan.
2.  In medium bowl, stir together the flours, sea salt, cinnamon, cloves, nutmeg, ginger, and baking soda.

3.  In a large bowl with an electric mixer, or with your Kitchenaid mixer, combine butter and sugar.  Next, beat in the eggs, one at a time.  Beat in vanilla and pumpkin.
4.  Slowly mix in the flour mixture, just until moistened.  Beat in the warm water.
5.  By hand, stir in the chopped pecans.
6.  Pour batter into loaf pan.
7.  In small bowl, mix together the Streusel topping ingredients.  Sprinkle over the top of the batter.
8.  Bake at 325 for 35-40 minutes for the mini-loaf and 45-60 minutes for the large loaf, or until set and toothpick comes out clean.

Cool on wire rack.  Enjoy!

If you plan on freezing the bread, wrap tightly in plastic wrap and then in aluminum foil.  Date and be sure to eat within 3 months.

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Citrus-Balsamic Salmon & Spinach

I love fish.  This recipe uses tasty salmon and is gluten-free, dairy-free, heart-healthy, omega-3 loaded, and delicious.  Be sure to use Wild Alaskan Salmon if you can, as it is the most sustainable (vs. farmed or from other regions which don't use sustainable fishing methods).  In addition to wild salmon from Alaska being better for the environment/fish population, wild is also nutritionally healthier than farmed.  This recipe is simple, light and perfect for summer, especially with the citrus flavors.  I adapted this recipe from one I found at Whole Foods. 
Ingredients:
4 Salmon Fillets
1/4 Cup Balsamic Vinegar
1-2 Tbsp. Orange Zest (zest from one small orange)
1/4 Cup Lemon Juice
1 tTbsp. Honey Mustard
3 Tbsp. Olive Oil

Directions:

1.  Preheat oven to 400 degrees F.  Line a baking sheet with foil and spray with cooking spray.
2.   Whisk together balsamic vinegar, orange zest, lemon juice, honey mustard, and olive oil in a medium bowl.  Place salmon fillets in a dish and pour marinade over them.  Refrigerate for 30 min to 1 hour.
3.  Remove salmon from marinade. Pour marinade into a small pot and boil over medium heat to reduce by half.
4. Meanwhile, place salmon fillets on baking sheet.  Bake for 10-12 minutes, or until fish is cooked through. 
5.  Serve salmon over a bed of fresh steamed spinach, seasoned lightly with sea salt and black pepper.   Drizzle salmon with citrus-balsamic-reduction sauce.


Enjoy!


Nutrition

Per Serving (254g-wt.): 320 calories (130 from fat), 15g total fat, 2g saturated fat, 34g protein, 10g total carbohydrate (0g dietary fiber, 7g sugar), 95mg cholesterol, 180mg sodium

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Carrot & Sweet Potato Soup

So lately I've been making a lot of baby food and spending less time being innovative in the kitchen for the adult meals.  Last week, I was making some plums, carrots, and sweet potatoes for Maxwell to eat and had more than enough potatoes and carrots left over.  Thus, I decided to make a Carrot and Sweet Potato Soup for an adult dinner!  You can follow either set of instructions (pureeing carrots and potatoes first, or later on).
Very healthy meal, loaded with beta-carotene, vitamins A, B6, K, C and dietary fiber.

Ingredients:
1 lb Fresh Carrots (peeled, cut into roughly 1" pieces) (Organic, preferably)
2 Sweet Potatoes/Yams (Organic, preferably)
2 Tbsp. Butter (again, Organic, you get it, I know...)
1/4 Cup Minced Onion (or Chopped Fresh Onion)
2 Tbsp. Minced Garlic
1/2 Cup Dry White Wine
4 Cups Water
1 Bouillon Cube (Vegetable or Chicken) (or 2 tsp. Granulated Bouillon)
Sea Salt, to taste
Black Pepper, to taste

Directions:
1.  Peel the sweet potatoes and cut into 1" cubes (roughly, precision not needed).
2.  Cook butter, onion, garlic, carrots, and potatoes in a large stockpot over medium heat for 5-7 minutes.  Pour in the wine and cook 2-3 minutes, or until it is reduced about 50%.
3.  Add water and bouillon and bring to a boil (turn heat to medium-high).
4.  Reduce heat to low and simmer for 15-20 minutes, or until carrots and potatoes are tender.
5.  Remove from heat and puree. You can do this with a regular blender, immersion blender, Baby Bullet in my case (it was a great gift!), or whatever (even a masher).  I actually use my immersion blender A LOT too. You will have to blend in batches, most likely.
Now skip to the bottom....

Alternative Directions (Puree first):
(if for some reason you want pureed carrots or sweet potatoes alone for another dish/baby food)
1. Preheat the oven to 400 degrees F.
2.  Take peeled, cut up carrots and put in saucepan with 2 cups water.  Cook over medium-high heat for about 10 minutes, or until carrots are tender and break easily with a fork.
3.  Meanwhile, poke sweet potatoes with a fork multiple times.  Then wrap sweet potatoes in foil and bake in preheated oven for 45-55 minutes (depends on size of potatoes), or until potatoes are tender.
4.  Puree the carrots however you want.  You can do this with a regular blender, immersion blender, Baby Bullet in my case (it was a great gift!), or whatever (even a masher).  I actually use my immersion blender A LOT too.
5.  Using a fork, scrape off the skins of the semi-cooled sweet potatoes.  Puree them with your preferred device and remaining 2 cups water.

6.  Cook butter, onion, and garlic in a large stockpot over medium heat for 3-5 minutes.  Pour in the wine and cook 2-3 minutes, or until it is reduced about 50%.
7.  Add in carrot and potato purees and bouillon.  Cook over medium heat for 5 minutes, stirring well.
8.  Reduce heat to low and simmer for 10 minutes.

Feel free to vary it by stirring in different herbs (thyme or basil or ginger) and/or adding some light cream to it.  Top with croutons.  Season with the sea salt and black pepper, to taste.

Serve immediately and enjoy!

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Chocolate Banana Oatmeal Bars

I seem to have ended up with more brown, ripe bananas and needed a recipe to utilize them (couldn't stand to throw them all out).  I could have made Banana Bread or Banana Walnut Muffins, but wanted to try something else.  I decided on yummy chocolate banana oatmeal bars.  This recipe incorporates a number of healthy ingredients (reminder: be sure to use organic if you can!), including heart-healthy oatmeal, potassium-rich bananas, and whole-wheat flour.  The chocolate chips (ok, and sugar and butter) add a little decadence, for a sweet treat you can enjoy knowing it's also sort of good for you.  :)  I hope you enjoy them as much as we did!


Ingredients:
1 Cup Whole Wheat Flour
1 Cup All-Purpose Flour
2 Cups Quick Oats
1 tsp. Baking Powder
1 tsp. Salt
1 tsp. Cinnamon
3/4 Cup Butter, Softened (1 1/2 Sticks)
1/2 Cup White Sugar
3/4 Cup Brown Sugar
2 tsp. Vanilla Extract
2 Eggs
1 1/4 Cup Ripe Bananas, Mashed (about 3 Large Bananas)
1 1/4 Cup Semi-Sweet or Milk Chocolate Chips

Directions:
1.  Preheat oven to 375 degrees F.  Spray a 9x13 (or 9" square for thicker bars) baking dish with cooking spray (I use butter flavored).
2.  Stir together the first six ingredients (whole wheat flour, all-purpose flour, oats, baking powder, salt, and cinnamon) in a large bowl.  Set aside.

3.  Using a blender, or in your Kitchenaid, mix together the butter, white sugar, and brown sugar.  Add in the vanilla and eggs, and continue mixing.  Mix in the bananas until well combined.
4.  Slowly mix in (about a cup at a time) the dry ingredients, just until combined.  Don't overmix.
5.  Stir in by hand the chocolate chips.  Spread mixture into baking dish.
6.  Bake for 25-30 minutes, or until lightly browned and a toothpick inserted into the center comes out clean.
7.  Cool and cut into bars.

Enjoy!

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Baked or Fried Mozzarella Sticks

Cheese and bread together are oh-so-yummy.  And who doesn't love a good Mozzarella stick?  I mean, fried cheese? Yes please.  I was inspired by Taste of Home's recipe, but wanted to make a version that didn't actually involve butt-loads of oil.  For your health's sake, try this healthy option and save yourself the artery blocks.  This recipe is super-easy and quick and tastes like the "real" thing.

I made them two different ways, one sauteed in a skillet with a little olive oil (closer to frying) and the other baked in the oven.  They look very different (above photo is of the "fried" sticks, but both are shown below in the post as well), but Aaron and I loved both of them equally in terms of taste.  So, choose whichever way you prefer.

Ingredients:
12 Wonton or Egg-Roll Wraps, at room temperature
12 Light or Fat-free Mozzarella String Cheese
Marinara Sauce (Low-Sodium) for Dipping
Small bowl with water, optional

Baked Directions:
1.  Preheat oven to 400 degrees.
2.  Take one of your room-temperature wraps (less likely to break and ooze cheese all over if room-temp and slightly wet) and lay on flat surface in front of you, like a diamond.  Put cheese stick in middle, corner to corner (or slightly below).

3. Take the bottom corner and fold it up over the cheese stick and stick to other side of wrap tightly.  You can add a few drops of the water here to make the wrap stick better.
4.  Carefully (here is the part where the wrap can break), fold over the right and left corners of the wrap onto the cheese stick to completely cover the cheese.

5.  Roll up the wrap.
6.  Bake at 400 for 10-12 minutes, turning once, until golden brown.

"Fried" Directions:
Alternatively, you can make this on the stovetop.
1.  Wrap cheese as described above.
2. Heat 1 Tbsp. extra-virgin olive oil in a skillet over medium-low heat.
3.  Working in batches, add in half of the cheese sticks.  Roll/stir sticks around for about 2-3 minutes, or until golden brown, and remove from heat.

Serve with Marinara (seasoned with oregano/basil/garlic for more flavor) and Enjoy!

Here are the baked Mozzarella Sticks:

And here are the "Fried" Mozzarella Sticks (also shown in top photo):

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Chicken & Spinach Bake

Looking for an easy, healthy dinner (and low-carb, may I add)?  Look no further.  I made this meal last night and we'll just say it was such a hit with my husband that there weren't any leftovers. :)  This recipe combines lean chicken breasts with nutrient-dense spinach and gives it flavor with Parmesan and Italian-flavored seasonings.  I used Panko crumbs, which are lighter and healthier than regular breadcrumbs.  

Ingredients:
1 12-16 oz. Bag Frozen Cut Spinach, Thawed and Drained
1 Tbsp. Butter
2 Tbsp. Milk
1/4 Cup Parmesan and 1/3 Cup Parmesan, divided
1 lb. Chicken Breast Fillets, Thawed
1/2 Cup Panko Crumbs (or regular breadcrumbs)
1 tsp. Oregano

1 tsp. Basil
Dash of Black Pepper and Sea Salt
2 Tbsp. Extra-Virgin Olive Oil

Directions:
1.  Preheat oven to 400 degrees F.  Spray a 9x9 baking dish with cooking spray.
2.  On the stovetop over medium-low heat, combine the spinach, butter, milk, and 1/4 Cup Parmesan.  Stir, about 5 minutes, or until butter is melted and mixture is well-combined.
3.  Combine the Panko crumbs, 1/3 Cup Parmesan, oregano, basil, black pepper, and sea salt in a small bowl.
4.  Spread the spinach mixture on the bottom of the baking dish.
5.  Spread extra-virgin olive oil on the chicken breast pieces.  Coat in Panko mixture and place on top of spinach mix.
6.  Bake for 35 minutes.  Serve immediately.

Enjoy!

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Butternut Squash & Apple Soup

More autumnal recipes!  I'm all about fresh, local, and organic ingredients (as I'm sure you know by now) and just bought a bunch of apples and squash for making baby food.  And again, I had plenty of leftovers, so I decided to come up with another fall soup.  Like my Carrot and Sweet Potato Soup recipe, this recipe is pretty simple in terms of number of ingredients and directions.
I looked around at a few different websites, and found a few different recipes for squash and apple soup.  Inspiration came from recipes by Food Network's Ina Garten and Emeril Lagasse.
I hope you enjoy it!

Ingredients:
1 Butternut Squash, Halved Lengthwise, Seeds/pulp removed
2 Apples (Granny Smith, McIntosh are good, but I actually used Fuji)
2 Cups Chicken Stock
2 Tbsp. Olive Oil
1 Tbsp. Minced Garlic
1 Tbsp. Minced Onion
1 1/2 tsp. Chili Powder
1 tsp. Black Pepper
Sour Cream, for garnish (optional)

Directions:
1.  Preheat oven to 350 degrees.  Place squash halves, skin side up, in glass baking dish.  Pour water, so about 1" sits in dish.  Place in oven for 40-50 minutes, or until squash is tender.
2.   Meanwhile, peel and core apples.  Slice and place in stockpot with chicken stock.  Set aside.
3.  In a large saucepan, heat the olive oil over medium heat.  Add in the minced garlic and onion.  Cook about 4-5 minutes.

3.  Add the onion and garlic mixture to the stockpot.  Bring to boil and stir for about 5-7 minutes, or until apples are tender.  Reduce heat to low.  Add in chili powder and black pepper.
4.  Remove squash from oven, flip squash over and scrape out the "meat."  Add all of the squash to the apple stockpot mixture.  Discard squash skins.
5.  Using a blender or immersion blender, puree the ingredients (you may need to work in batches).

Serve warm with a spoonful of sour cream in the middle.  Enjoy!

Freezer-Friendly:  You can also put this soup in dated/labeled freezer-bags and store in your freezer for up to 3 months.

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Chili-Roasted Salmon with Cilantro Cream Sauce

Happy Cinco de Mayo!  Considering that May 5th is the day before my birthday, I always especially enjoyed the festivities of Cinco de Mayo because (as a child) it felt like a big huge birthday celebration for me.  :)  This Mexican-inspired recipe is absolutely delicious and provides a ton of healthy heart-brain-eye-healthy omega-3s (among a number of other nutrients).  I adapted this recipe slightly from one I found in Fitness Magazine.  Enjoy!  


Ingredients:
4 Tablespoons Lime Juice
2 Teaspoons Minced Garlic
2 Teaspoons Chili Powder
2 Teaspoons Ground Cumin
3 Teaspoons Olive Oil
4 4-Ounce Salmon Fillets (Wild-Caught, Skinless)
3 cups Frozen Corn Kernels, Thawed
1 Bell Pepper, Sliced (I used Green, could use Red)

3 Tablespoons Minced Onion (or Sliced Red Onion)
Sea Salt
Black Pepper
1/3 Cup Sour Cream (light, organic)
2 Tablespoons Chopped Fresh Cilantro (or 2 Teaspoons Dried Cilantro)


Directions:
1. Preheat the oven to 400 degrees. Line 2 large baking sheets with aluminum foil and spray with cooking spray. In a small dish, mix together half the lime juice with garlic, chili powder, cumin, and 1 teaspoon olive oil. Add salmon and coat in sauce.  Set aside.
2. In a medium bowl, toss together corn, bell pepper, onion, and remaining olive oil. Spread corn mixture on one of the baking sheets.  
3. Remove salmon from marinade and place on second baking sheet. 

4.  Drizzle remaining chili-salmon marinade over corn mixture. Season salmon and corn with sea salt and black pepper.  
5.  Place both baking sheets in the oven and roast for 10-12 minutes, until fish is just cooked through and vegetables are tender (stir corn mixture once if desired).
6. Combine sour cream, cilantro, and remaining lime juice. Place one salmon fillet and 1/4 of the corn mixture on a plate. Drizzle cilantro cream sauce over fish.
Enjoy!


Nutrition facts per serving: 444 calories, 33g protein, 22g carbohydrate, 25g fat (5.9g saturated), 3g fiber

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Skinny Chicken Pot Pie

Chicken pot pie.  You either love it or hate it.  I hated this comfort dish with a passion growing up.  I remember when Mom was working or in school and it was Dad's night to cook (before I decided to learn to cook to help him out).  Pot pies were one of his things and I would literally cry my eyes out and go to bed hungry before I ate one.  I've decided to rediscover chicken pot pies twenty or so years later, giving it my own spin.  Inspiration for this recipe comes from Cooking Light's recipe, but I have significantly modified the recipe.  I changed a number of the vegetables they used, plus I used phyllo dough instead of puff pastry.  I LOVE phyllo dough (crispy, light, crunchy, yummy) and it is much much healthier than puff pastry.  The outcome was pretty tasty and makes a great dinner on a chilly evening or a night you're craving some hearty comfort food (without the hearty calories).

Ingredients:
4 Cups Sodium-Free Chicken Broth
1 1/2 Cups Frozen Green Peas (Thawed)
2 Small Yellow or White Potatoes
1 Medium-Large Sweet Potato
4 Stalks Celery
3 Carrots
1 lb. Chicken Breasts (boneless, skinless)
2/3 Cup Whole-Wheat Flour
1 13/4 Cups Skim Milk
1/4 Cup Fresh Parsley (or 4 Tbsp. Dried)
1 tsp. Thyme
1 tsp. Black Pepper
1/3 Package Phyllo Dough (12 sheets)

Directions:
1.  Preheat oven to 400 degrees.  Bring chicken broth to a boil in a large stockpot.  Chop/dice potatoes, celery, and carrots.  Add to stockpot. Reduce heat to low, cover, and simmer for 10 minutes.
2.  Cut chicken (not cooked) into small 1-2" pieces.  Add to broth and cook for 5-10 minutes, or until chicken is cooked through.  Remove veggies and chicken from broth with a slotted spoon.  Set aside.


3.  Turn heat back up to medium and slowly add flour and milk to broth, whisking well.  Continue to cook about 5-10 minutes, or until thickened.


4.  Add chicken and veggies to the thickened broth.  Stir in parsley and black pepper.

5.  Spray a 13x9 baking dish with cooking spray.  Lay 6 phyllo sheets on the bottom of the dish.  Spoon mixture on top of phyllo dough.





6.  Carefully place remaining 6 sheets of dough over chicken mixture, and press the edges to the pan to seal in the chicken mixture.  Cut 3-4 small slits in the dough for steam to escape.  Spray with cooking spray.  Place dish on foil-lined baking sheet (just in case it bubbles over).
7.  Bake at 400 for 15-20 minutes, or until pastry is lightly browned and mixture is bubbling.

Serve hot and enjoy!
Note: if you plan on reheating leftovers (as we definitely had to do--then add a little bit of skim milk before reheating in the microwave so the reheated portion is not pasty).

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