With the colder months upon us, I figured I would share a soup recipe for those that enjoy a warm meal during the colder seasons. I have yet to try this particular recipe but it looked good and for those that want something new to add to your recipe book, figured I would share it with everyone.
- 1 Tbsp Olive oil
- 1 large onion (chopped)
- 1 green bell pepper (seeded and chopped)
- 10 oz can enchilada sauce
- 8 oz cream cheese
- 14 oz can diced tomatoes
- 1 cup black beans (drained and rinsed)
- 1 cup frozen corn kernels (drained)
- 2 cups cooked chicken breast, chopped
- 1 cup chicken broth
- 2 green onions (chopped)
- Heat the olive oil in a soup pot over medium heat, add the onion and bell pepper and cook for 5 minutes until the onion is soft and translucent.
- Add the enchilada sauce and cream cheese – break down the cream cheese with a spoon and cook until the cheese is completely melted
- Add the diced tomatoes, black beans, frozen corn and stir
- Add the chopped chicken breast & chicken broth. stir and cook for about 10-15 minutes. stir occasionally. Do NOT boil the soup for too long, because the cheese could curdle, if the soup is too thick – add more chicken broth.
- Remove from heat, top with green onions and mozzarella cheese & serve.
A popular recipe that has many people’s attention is the overnight oats, I found a fun recipe on Pinterest that I think many of you will like – it comes packed some protein so definitely awesome for some of my athletes out there. I, have not had the chance to make my own overnight oats, but I keep so many recipes of them because I hope to at some point be able to create my own because they look so good! Yumm 🙂 I have had many of my friends who swear by overnight oats and say they make for a great breakfast or post workout snack as well, so definitely a plus-plus there. If you love peanut butter and banana, then you will be excited to try this recipe.
- 1/2 cup of rolled oats (regular or gluten-free)
- 1/2 of a small to medium size banana (sliced)
- 2/3 cup of unsweetened almond milk or your milk of your choice
- 1/2 Tablespoon of chia seeds
- 1/2 Tablespoon of protein powder
- 1/2- 1 Tablespoon of peanut butter
- 1/2 tsp of pure vanilla extract
- 2-3 tsp of pure maple syrup
- dash of sea salt
- Combine all your ingredients into a small jar (such as a mason jar)
- Stir well
- Cover and refrigerate overnight or at the bare minimum of 4 hours
- You can eat this chilled or warmed up and if you choose, garnish with peanut butter or more bananas.
If you are looking for mason jars at a decent price, check out this link:
Definitely will come handy for when you want to stock up for meal planning, this link comes with 12 🙂
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What is your favorite healthy food? leave comments!
- 1 lb of raw shrimp, peeled & cleaned
- 5 tbsp of softened butter
- 3-4 large cloves of garlic, crushed
- salt and pepper
- fresh or dried parsley to use as a garnish
- lemon wedges (optional)
- Preheat oven to 425 degrees
- Spread butter evenly on the bottom of the baking dish
- sprinkle crushed garlic over the butter
- add the shrimp
- bake for 7 minutes, then stir/turn shrimp, then bake for another 7-10 minutes
- squeeze a lemon wedge if desired and garnish with parsley
This dish would probably go great as part of a pasta dish, or as a side to a steak, even possibly adding it to a salad might be okay.
How many of you are shrimp fans? let me know in the comment section!
Last Saturday I missed the opportunity to share a recipe with all of you, but was able to do one on my podcast last Thursday. This particular recipe, is for anyone who enjoys sweet potatoes, personally, I do not, so I most likely will not give this a try, but my family loves it so I know they make something with similar ingredients during the holiday months. Hopefully this quick recipe will be one you share with the folks.
- 2 sweet potatoes
- maple syrup (preferably pure) 2 tbsp
- cinnamon 1/4 tsp
- nutmeg 1/4 tsp
- pepper 1/4 tsp
- salt 1/2 tsp
- olive oil 1 1/2 tbsp
- Heat oven to 425 degrees. Prepare a cookie sheet with parchment paper or tin foil and spray it. (or without use of parchment paper and spray it with cooking spray)
- Cut the sweet potatoes in cubed shaped, and place them inside a mixing bowl. Add the olive oil and maple syrup on top of them, then sprinkle the spices, mix together until the sweet potatoes are well covered
- Dump onto the cookie sheet and bake them for 15-20 minutes (should be tender and slightly crispy) and you will want to stir the sweet potatoes half way through cooking time.