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Thursday, February 21, 2013

Let's Dish Some Skinny Delish!

Well my goodness, aren't you an enthusiastic bunch!
 I got several comments and even more emails that were wonderfully supportive!
 So let's talk about the trim down thing, because face it...
we all want to be our healthy, energetic best.

Remember, any size is beautiful.
The word "fat" is not allowed in my house.
A positive body image is job one,

 Ms. Savannah two years ago was 16, and while certainly not 
overweight at a size 15, she wasn't thrilled.
 Funny, smart, quirky, and a serious individual,
my little blossom wanted to have a more attractive silhouette,
but dual enrollment in high school and college with very high grades,
volunteer work, and a social and home life take bite out of the clock.
She switched her diet to pescetarian, a faction of vegetarian that includes seafood.
Big brother Thom is a life long vegetarian, so I was already making two versions of dinner
each night.
You'll notice our recipes ALWAYS include alternatives.
 Did the size 15 person go into hiding?
 Um...not quite.
This was taken a week ago before the prom.
Savannah is a size 11, and her changes included more working out,
one portion at dinner, buh bye sodas,
and lower fat snacks like nuts, Wheat Thins, and tons of fruit.
That outfit, by the way?
It's mine.

Soup is huge around here.
We're going to make 4 different soups today at the same time.
You can set out a buffet or freeze some for a busy day,
but with a salad, fruit, and a dipper, these are balanced one-pot bliss.
I'll give the shopping list for all 4, and the ingredients per soup.
Now, go find 4 pots!

4 cans of Spanish diced tomatoes with green chilies
1 can of diced tomatoes, the plain stuff
7 cans of tomato sauce
5 onions, diced small
4 large carrots, diced small
4 ribs of celery diced small
4 cans of Mexican corn
2 cans dark red kidney beans
4 cans light red kidney beans
3 cups skim milk
8 ounces fat free sour cream
1 32 oz box vegetable broth
2 tbsp herbs de Provence
4 tbsp Dijon mustard
2 lbs very lean ground beef or turkey
1/2 block reduced fat processed cheese (Velveeta, okay? Be quiet)
1 pound chopped broccoli
2 tbsp chopped garlic
2 tbsp Adobo seasoning
4 packets of chili seasoning
1 cup sherry
2 cups Cabernet
1/2 cup Chardonnay
An official drizzle of Canola oil

In one pot, saute the meat type stuff on medium until browned.
Drain off any of that weird fat stuff. I like to pat it down with a paper towel while I'm at it.
Don't judge me.

In another pot, drizzle the oil and add the onions, carrots, celery, garlic, and Adobo seasoning.
Saute until the veggies soften, about 10 minutes.
Transfer equal amounts to each pot.
No one will ever know you just snuck vegetables in their food.

Now then....READY?
In the pot with the meat, deglaze with one cup of Cabernet, then
 add 2 cans tomato sauce, two cans corn, two cans diced tomatoes with green chiles, 1 can dark red kidney beans, 2 cans light red kidney beans, and 2 packets of chili seasoning.
In another pot with the just the veggies, deglaze with one cup of Cabernet, then
 add 2 cans tomato sauce, two cans corn, two cans diced tomatoes with green chiles, 1 can dark red kidney beans, 2 cans light red kidney beans, and 2 packets of chili seasoning.
 In another pot with the just the veggies, add the vegetable broth and bring to a bubble on medium
heat. Add the mustard, broccoli, cheese, and Chardonnay.
In the last pot with the just the veggies, add the plain diced tomatoes, 2 tbsp herbs de Provence, skim milk, sherry, and 3 cans of tomato sauce. Bring to a simmer over medium, then turn to low.
Put the fat free sour cream in a bowl and ladle about 1 cup of hot soup over it.
Stir until smooth, bringing the temperature of the sour cream up,
then add it to the pot slowly, blending it in.

Allow all of this to simmer for an hour.

At dinner, set it out with baked tortilla chips, avocado slices, shredded cheese, salad, oyster crackers,
anything you'd like!
Each soup is high fiber, low fat, and big on flavor!
And with the process I have described, it takes about 45 minutes to get this to simmering.
Freeze the leftovers, and you have a meal in minutes at your fingertips.
Or, hey...have people over!
Soup is a great buffet item, and this array would make anyone happy!
Tomorrow, let's chat about desserts, shall we?
  Because if you think I gave up chocolate,
Au. Con. TRAIRE!


2 comments:

Della said...

Good for you for sticking with it! The soups look great, and so do you :)

Danni Baird @ Silo Hill Farm said...

Pinned it...you two are so inspiring!