Chicken flavored Ramen (Onion and Garlic Free)

Seasoning pack replacement:

1/8 tsp salt (or more to taste)
1/2 tsp sugar
1/2 tsp celery salt
1/4 tsp turmeric
1/4 tsp carrot powder (found it on Amazon)
1/2 tsp dried parsley flakes

Discard original flavoring pack and use this instead, otherwise follow package directions.

Chili (onion and garlic free)

I realized I never posted my chili recipe. Good weather for it!

Ingredients

1 lb ground beef
1 (28 oz) can crushed tomatoes
1 (12 oz) can tomato paste
1 (15 oz) can corn, drained
2 1/2 oz carrots, pureed (baby food) Or finely grated carrots, but baby food is easy and mimics some of the onion flavor
2 green peppers
1 tbsp chili pepper
1 tbsp cocoa powder
2 (15.5 oz) cans kidney beans, drained and rinsed
1 tsp salt
1 tsp cumin
1 tsp oregano
1 cup water
1 tbsp hot sauce (my store brand is onion and garlic free. If unavailable, consider red pepper flakes to taste)

Directions

Brown beef. Drain grease. (Recipe can be made vegetarian by substituting crumbles.)

Finely process green peppers. Puree one can of beans. Combine all ingredients in a large crock pot. Cook on low for 6-8 hours.

I serve with shredded cheddar cheese and tortilla chips.

Nutrition Facts Serving Size (216.8 g), Calories 305, Total Fat 2.9g, Saturated Fat 0.9g,
Trans Fat 0.0g, Cholesterol 25mg, Sodium 321mg, Total Carbohydrates 48.3g, Dietary Fiber
12.1g, Sugars 8.0g, Protein 24.2g, Vitamin A 34% • Vitamin C 42%, Calcium 9% • Iron 36%

Corn Chowder

Ingredients
2 1/2 pounds potatoes, peeled and cubed (weight after peeling)
3 tbsp smart balance buttery spread
1 pound carrots, grated
1 cup water
3 cups fat free milk
3 cups plain soy milk
3 cans creamed corn
1 can whole kernel corn, drained
1 tsp salt
1 1/2 tsp pepper

Directions

Boil potatoes until tender. Set aside.

Melt 3 Tbps Smart Balance buttery spread in large pot. Saute grated carrots for several minutes. Add water. Simmer until carrots are tender.

Add milk, soy milk, creamed corn, canned corn, salt and pepper. Simmer over medium heat, stirring frequently.

Add about two-thirds of the cooked potatoes. Puree or whip the rest, and add to thicken soup.

Simmer until soup is warm and creamy.

Nutrition Facts: (about 14, 2 cup servings) Serving Size 377.7g, Calories 244,
Total Fat 3.0g, Saturated Fat 0.6g, Trans Fat 0.0g, Cholesterol 1mg, Sodium
573mg, Total Carbohydrates 50.8g, Dietary Fiber 4.9g, Sugars 11.5g, Protein
8.1g, Vitamin A 115%, Vitamin C 25%, Calcium 10%, Iron 8%

A New Year, and Vegetarian Chili

Okay, so how is the weight loss coming and how have I been? Well, that's a long story involving swine flu, a bout of anemia, and a boatload of Christmas cookies. But it is a new year, and a time of new beginnings. And I'm going to start the year off with renewed dedication to healthy eating and a few changes to this blog. Details forthcoming.

But we'll kick things off with a recipe for a mega-healthy vegetable chili.

Barb's Vegetarian Chili

A spicy blend of tomatoes, peppers, veggies and beans. High in fiber and... oh yes, it tastes good.

Ingredients

2 tbsp olive oil
5 stalks celery, finely chopped
1/2 pound carrots, grated
1 red pepper, chopped
1 yellow pepper, chopped
1 green pepper, chopped
2 cups water
28 oz crushed tomatoes
28 oz tomato puree
2 cups water
1 bay leaf
2 tbsp ancho chili pepper (or chili powder)
1 tbsp paprika
1 tbsp cocoa
1 tsp oregano
2 carrots, sliced
2 stalks celery, sliced
1 3/4 cup (1 can)dark red kidney beans
1 3/4 cup (1 can) light red kidney beans
1 3/4 cup (1 can) cannellini beans
1 3/4 cup (1 can) corn
1 yellow squash, diced

Directions

Add oil to a large pot. Saute the finely chopped celery and grated carrots over medium heat until tender. Add chopped peppers. Saute until crisp-tender.

Add water, crushed tomatoes, tomato puree. Heat to a slow simmer on low.

Add bay leaf, chili pepper, paprika, cocoa, and oregano.

Add sliced carrots, two sliced celery stalks, drained beans, and corn. Simmer until flavors are well mingled and vegetables have reached desired texture. (We like ours a little mushier.) Remove bay leaf and serve.

Nutrition Facts: Makes 16 1 cup servings. Calories 204, Total Fat 2.7g, Saturated Fat 0.4g, Trans Fat 0.0g, Cholesterol 0mg, Sodium 307mg, Total Carbohydrates 36.6g, Dietary Fiber 12.5g, Sugars 9.1g, Protein 11.0g, Vitamin A 100%, Vitamin C 87%, Calcium 10%, Iron 24%

Chicken Tortilla Soup

A 'clear-your-sinuses' soup, served with packaged tortilla chips--almost like a hot salsa.

Ingredients
Three boneless, skinless chicken breasts, cooked and chopped (about 12 ounces after cooking)
1 cup finely grated carrots
1/2 cup celery, finely chopped
2 tbsp olive oil
4 cups water
1 tbsp chili powder
1 tsp paprika
1 tsp crushed red pepper
1 tsp cayenne pepper (or less to taste)
1 tsp oregano
2 tbsp cayenne pepper sauce
1 cup salsa
2 28 oz cans crushed tomatoes
1 15 1/2 oz can red kidney beans, drained, rinsed and pureed
2 cans creamed corn
1 15 1/2 oz can black beans, drained and rinsed

Directions

Cook three boneless, skinless chicken breasts. Cool, chop or shred, and set aside.

Finely grate carrots and chop celery. Saute in 2 Tbsp olive oil in a stock pot, just long enough to justify adding the oil. ;)

Add water and seasonings. Simmer over medium heat until veggies are tender.

Add salsa, tomatoes, pureed beans, corn, and black beans. Simmer for at least half an hour, stirring occasionally.

Add chopped chicken. (Or consider adding an additional can of beans and omitting the chicken for your vegetarian friends)

Serve with tortilla chips to help cool the burn.

Freezes well, and may also be made with leftover holiday turkey.

Nutrition Facts: Serving Size 264.0g, about one cup, Calories 156, Total Fat 3.2g, Saturated Fat 0.6g, Trans Fat 0.0g, Cholesterol 15mg, Sodium 558mg, Total Carbohydrates 23.5g, Dietary Fiber 5.9g, Sugars 7.4g, Protein 10.3g, Vitamin A 51%, Vitamin C 18%, Calcium 7%, Iron 13%

Vegetable Barley Soup Recipe

A spicy blend of vegetables and grains. We like it this way, but those with a more gentle palette may need to reduce the pepper and hot sauce.

Ingredients

1/2 cup pearl barley
1 tbsp olive oil
1 cup green peppers
1/2 cup diced celery
1 cup grated carrots
6 cups water
1 Bay leaf
1 tsp celery salt
1 tsp paprika
1 1/2 tsp pepper (or to taste)
1 tsp salt
1/2 tsp turmeric
14 1/2 oz petite diced tomatoes
1 cup tomato puree
15 1/2 oz kidney beans, drained and pureed
1 pound frozen mixed vegetables (corn, carrots, green beans, and lima beans)
2 tbsp sugar
1 tsp basil
2 tsp oregano
2 tbsp hot sauce (or to taste)

Directions

Rinse barley and boil in a large amount of water over high heat for 30-40 minutes. Drain and rinse. Set aside.

In a soup pot, saute green peppers, celery, and carrots in olive oil for several minutes over medium heat. Slowly add water. Add bay leaf, salt, pepper, celery salt, paprika, and turmeric. Bring to a boil. Reduce heat to medium and simmer for 30 minutes.

Puree the kidney beans in a food processor or blender. (These will thicken the soup.) Add pureed beans, mixed veggies, tomatoes and tomato puree to soup, along with the remainder of the seasonings. Simmer for one hour on medium until flavors are mixed and veggies are tender.

Makes 15 servings.

Nutrition Facts: Serving Size (1 cup) 228.3g, Calories 175, Total Fat 1.5g, Saturated Fat 0.2g, Cholesterol 0mg, Sodium 239mg, Total Carbohydrates 32.9g, Dietary Fiber 8.1g, Sugars 5.4g, Protein 8.9g, Vitamin A 59%, Vitamin C 25%, Calcium 5%, Iron 17%

And I have a picture for you, but apparently HughesNet, otherwise known as the worst internet provider in the world, has decided I no longer need to upload photos. The connection is interrupted every time I try. I'll upload the photos when I'm on a better connection.