Tuesday, April 22, 2014

Savory Black Bean Soup

This Black Bean Soup is a staple in my home kitchen. And it could not be easier to make. AND it's a smart meal choice - if you're like me - and trying to achieve something like losing 100 pounds of baby weight. 


(Have I mentioned that I have lost 65 pounds of my 100 pounds of Preggers baby weight in just 4 months? Thanks to things like this Black Bean Soup... and LOTS AND LOTS of exercise.)

the recipe for SAVORY BLACK BEAN SOUP

Combine:
2 16 ounce cans of Black Beans (reduced sodium)
fill one of the empty cans with filtered water
fill the other empty can with Original V8 (reduced sodium)
1/2 cup of green bell pepper, chopped
and 3 green onions (chives), chopped

in a medium sauce pan, on low heat, covered - for 3 hours, stirring occasionally.


This recipe makes enough soup for about 4 to 6 heaping bowls of soup; you can also enjoy the beans with brown rice for a low-calorie Black Beans and White Rice fix.


It's Super Filling, Good for You - AND Savory (the best part!) - because who wants to eat boring diet food? No one does.

Tuesday, April 15, 2014

Mango Jalapeno Shrimp Pasta

I think this Shrimp Pasta speaks for itself...


(It says: Yeah, you know you want me.) Well - that's what I hear when I see it. (It also says: And I'm not bad for you, either.) And I reply - Oh Baby, stop talking dirty to me!

the recipe for MANGO JALAPENO SHRIMP PASTA (Your Welcome.)

Fry, on medium heat:

3 Tablespoons of chopped mango
3 Tablespoons of chopped jalapenos
3 Tablespoons of chopped chives
2 Tablespoons of salted butter
1 Tablespoon of cilantro concentrate (not shown below)
and the juice from 1 whole lime.


Rinse (and thaw) 2 cups of frozen cooked small shrimp, 


and add them to the pan, mixing it all together.


Meanwhile, cook some bow-tie pasta. Then, take a plate, make a pile of pasta (about a cup) and top it with a cup of your Mango Jalapeno Shrimp...


and enjoy a plate of super-flavorful, super-filling, and kind of healthy - sheer Awesomeness.

P.S. Enjoy this dish 2-3 times again later. Let's hear it for leftovers. Or Boyfriends. Or Girlfriends.

Saturday, April 12, 2014

Greek Chicken Salad Sandwiches

I craved A LOT of Greek food when I was pregnant. Like Gyros. And other things I had never eaten and did not know how to pronounce but really enjoyed eating. 


and I was just like - Oh my goodness - NOW. 

Cooking Classy

But of course - I had to put my own Preggers spin on the recipe - SO - here's my adapted recipe for the Greek Chicken Salad Sandwich...

Combine, first:

12 ounces of shredded, roasted chicken (cooked in olive oil, kosher salt, and cracked black pepper)
1 cup of chopped tomato
1 cup of chopped cucumber
1/2 cup of chopped Kalamata olives
1/3 cup of chopped red onion
and 4 ounces of feta cheese, hand shredded


and then add:

the juice of 2 fresh lemon wedges
1 cup of plain yogurt
and 1/2 cup of sour cream


Then just mix it all up, well.


There is enough Greek Chicken Salad here for about 8 sandwiches.

Use a quality bun, fresh from the bakery; I used 2 just for me, because at the time, I was very Preggers...


Apply generous scoops of Greek Chicken Salad to each bun and sprinkle with fresh cracked black pepper.


There you have it...


2 Greek Chicken Salad Sandwiches and 1 very happy Pregnant Lady.