Chicken Taco Soup

Now that the days are getting colder, I am wanting something comforting and warm.  But I don't have the time to slave over the stove.  Enter CROCKPOT!!  I found and altered this amazing recipe for Chicken Taco Soup.  So so yummy!!  Healthy for you and guaranteed to be husband approved!!

Ingredients:

3 - 8oz Chicken breasts (frozen or fresh)
1 can Kidney Beans
1 can Black Beans
1 can Corn
2 cans Rotel
8-10 oz chicken or vegetable broth
1c tomato sauce (I use Classico Roasted Garlic)
1/2c diced onions (optional)
1 packet taco seasoning (or 21DF Southwest seasoning mix)

Directions:

Place chicken breasts in crockpot first.  Then put in all other ingredients on top.  Turn the crock pot on high for 4-5 hours or low for 8-10 hours.  Walk away for the designated time, then come back and serve.  Top with cheese or Greek yogurt!

For those of you following 21 Day Fix, here are the rough breakdowns:

Chicken = 4 red
Beans = 6 yellow
Corn = 2 yellow
Rotel = 2 1/2 green
Tomato Sauce = 1 green
Onions = 1/2 green

Split the crockpot into 4 servings (yep, it is a lot of food!).  Each serving will be 1 red, 2 yellow, 1 green.

100 ... ONE HUNDRED ... 100

I have written this post a million times in my head and yet now there are no words, or at least not the right noes.  Today, November 13, 2014, I achieved one of my biggest and most coveted health and fitness goals.  I have finally lost over 100lbs ... 104.1 to be exact.

When I stepped on the scale this morning I read it as 189.3 and truthfully was disappointed, I had gone up.  Then it occurred to me ... that is not what the scale had read.  I quickly stepped back on and stared at the number 183.9.

This has been a LONG time coming and the journey has not been without it's ups and downs.  What amazes me most is that today ended up, of course being a day of celebration, but more so being one of reflection.  I wanted to share my thoughts in a little more personal way than just words on a page, so here you go ... this is me, no script, no makeup, just me, 100lbs lighter and so much healthier!!

 By the way ... I found it difficult myself to understand exactly what 100lbs looks like, so here are some photos to put it in perspective:

Adventures in Eggplant

So I was feeling a little adventurous when I was shopping this weekend and decided to pick up an eggplant.  The beautiful purple color was just calling to me and I had been playing with the idea of eggplant pizzas for quite some time.  

Eggplant pizza is exactly what I made and it was delicious!!

Ingredients: 
1 globe eggplant, about 8 ounces and 9-10 inches long
about 1 T salt, for drawing water out of eggplant
olive oil spray, for coating the baking sheet and eggplant slices before roasting
about 2 tsp. dried Italian seasoning, for sprinkling on eggplant before roasting
garlic salt, re pepper flakes, and paprika for sprinkling on eggplant before roasting
shredded cheese of your favorite variety
pizza/tomato sauce of your choosing (can use meat sauce below)

Meat Sauce Ingredients:
2-3 tsp. extra-virgin olive oil
3 large garlic cloves, very finely chopped
1lb ground turkey
1 jar Classico Roasted Garlic tomato sauce
salt/pepper to taste

Directions:

Cut off both ends of the eggplant; then cut it into 3/4 inch thick slices (aim for the same thickness!)  Put the eggplant pieces on a double layer of paper towels and sprinkle both sides generously with salt.  Let the eggplant sit with the salt on it for about 30 minutes to draw out the liquid.  After the eggplant sits for 15 minutes, turn on the oven to 375F.

While the eggplant sits, make the meat sauce or heat the sauce of your choosing.  Heat 2-3 tsp. olive oil (depending on your pan) and brown the meat, adding the chopped garlic partway through the coking process.  Add the tomato sauce and let the sauce cook at a low simmer until it's thickened.  

After 30 minutes, wipe the eggplant dry with paper towels (this also removes most of the salt; press pretty firmly to remove as much moisture as possible)  Spray a roasting sheet with olive oil or non-stick spray, lay eggplant slices on and spray with olive oil, and sprinkle with seasoning.  Roast the eggplant about 25 minutes. 

After 25 minutes or when eggplant pieces are done, remove eggplant from the oven and turn oven setting to broil.  Spread a few tablespoons of sauce on the top of each eggplant slice and top with a generous amount of cheese.  Put pizzas under the broiler until the cheese is melted and slightly browned (probably only a few minutes). 

 Serve hot, and enjoy!