There’s a Weight Watchers recipe that’s made it around the block here a couple times and it’s pretty good. And since Sunday always seems like a soup day to me, I thought I’d whip some up since I had most of the ingredients on hand.
I decided to spice it up a bit (cuz beginning of the week is all about cleaning out what’s been in the fridge a little too long soooo…) here’s what I came up with for a delicious and souper (ha) satisfying bowl!
Veggie Velveeta Soup
1 32 oz. Swanson low sodium chicken broth
12 oz. Velveeta (would have used 2% had I had some, could have sworn I picked some up)
12 oz. frozen broccoli florets
2 10 oz. cans Rotel mild tomatoes and chilis
1 medium onion, chopped
2 carrots, chopped
2 T. minced garlic
1 bunch bok choy
Cooked until cheese was melted and veggies were tender!
If you like Velveeta cheese, I highly recommend this recipe. Neither daughter would eat it, had too many vegetables in it, but the oldest dipped her chips into it saying it was “pretty good”.
Have a great rest of your weekend everyone!!
“Man may work from sun to sun, but a woman’s work is never done” this fits my life recently…this is exactly the way I feel. I spent all last week cleaning house and very little time doing much else. I try not to do things half heartedly or half @ssed as I like to say, so cleaning is so much more than wiping a counter or swiping the brush around the toilet bowl. Cleaning is all that plus re-organizing, de-cluttering, moving furniture, re-arranging, and then all the basics – dusting, mopping, vacuuming, etc. It’s at least a three day job the way I go about it and that’s ok. It’s very rewarding, I genuinely feel accomplished when it’s all said and done – AND not to mention, Goodwill loves me afterwards!
I finished house cleaning on Thursday and Friday was spent running errands here and there. I polled my friends on FB to ask their favorite home decor store and surprisingly the majority said Target. Really? Hmmm. I hit one of my favorites Tuesday Morning, they opened a brand new updated store here in town and it’s great! I know I spent almost 3 hours in there just looking at everything! I found some awesome buys too!
I spent the weekend mainly recovering and cooking. However, Sunday afternoon, the youngest and I tackled her closet. That job took about 4 hours give or take, but we managed a bag of trash and a bag of Goodwill donations, plus a few dresses to put on our local flea market/yard sale site. The best part – it’s done and won’t have to be done again for a while! My OCD occasionally gets the better of me and I have to infiltrate and do it my way. I can only allow it to go so long without my “expertise”.
Yesterday, I straightened up from the weekend, ran the vacuum through again and did the laundry. I was thrilled and thought, well for the week, I’m good to go! Last evening, we had soccer practice, I won’t mention who exactly, but someone decided to put their mud caked cleats on and walk through the newly vacuumed house…grrrrr. This morning, I politely asked them to re-vacuum their steps to suck up said mud. I was determined to sit and catch up this morning before running off again.
Saturday, I did my routine of cleaning out the fridge and freezer in anticipation of our regularly scheduled weekend grocery shopping trip, but after surveying the situation I figured we could make it at least another week on what we had so we postponed. In the fridge, I found a head of cauliflower and a leek that I’d bought. For the life of me, I have no inkling of what I was going to do with them or even where I’d gotten the idea, so to use them before they went bad, I did a little search on the internet and found a soup recipe. Well, let me just tell you – DE-LISH-E-O-SO!! If you like tasty, creamy, and good for you – MAKE THIS RECIPE! I followed the original recipe with a few tweaks since a lot of people said the original was bland. I add salt throughout the cooking process until I was happy with the flavor and didn’t think it was bland at all. It was a hit!
Low-Carb Cauliflower Leek Soup
Adapted From All Recipes
2 T. olive oil
3 T. Land O’Lakes light butter
1 leek, cut into slices
1 large head cauliflower, chopped
1 med – large onion, chopped
3 – 4 cloves garlic, chopped
8 cups Swanson vegetable broth
salt and pepper to taste
1/4 c. light sour cream
Heat the olive oil and butter in a large pot over medium heat and saute the leeks, cauliflower, onion and garlic for about 10 minutes. Stir in vegetable broth and bring the mixture to a boil. Add salt if necessary. Reduce heat, cover and simmer for 45 minutes. Taste again and add more salt if needed.
Remove the soup from heat. Blend the soup with an immersion blender. Season with salt & pepper. Mix in sour cream and continue blending until smooth.
The fact that this soup was almost nothing but veggies, the fact that everyone liked it including my extra picky, I-don’t-like-any-vegetables daughters, the fact that it was just as good the next day, yeah – you have to try this! I really was shocked at how yummy this soup was.
When my oldest first tried it, she said, “I don’t know whether I like that or not. Don’t tell me what’s in it.” I said, “It’s bacon & cheese.” She didn’t question it. My youngest said, “Mmm, that’s good. What’s in it?”, all the while shoveling it in her mouth. I told her the ingredients (she can’t stand onions and garlic) and she said, “You know, if you had told me that before I wouldn’t have eaten it.” I said, “I know.” She willingly ate two bowls, plus two bowls the next day – of vegetables, that she KNEW were vegetables. <Insert evil laugh here> Makes a mother proud!!
I’d better run, it’s almost 10 a.m. and I have a lemon cake to make! Keep your floors clean and your soup warm! Have a great Tuesday everyone!
Yesterday I went to Wal-Mart to see what I could find in the way of “cheap” organic milk and here’s what I found.
Like I said before, I don’t drink a lot of milk, but I did have to try 1/4 cup of this and…ohmygoodness, it tastes like butter. It’s absolutely delicious. Mind you, it’s all the fat of course, but man it’s good! It was $4.24 for a half gallon. Almost $10 for a gallon of milk is to me, absolutely ridiculous. I won’t be purchasing this type of milk on a consistent basis as I think it’s simply too expensive, but if you’re in the moooo-d for some delicious milk – I highly recommend it!
I had a desire to exercise yesterday…I really did, but, I didn’t, but I didn’t make any excuses either. I just didn’t exercise. I did eat fairly well, albeit I had 2 glasses of wine, but other than that, I behaved. I made 15 bean soup for the first time ever, added a couple smoked ham hocks and a package of Butterball Turkey Kielbasa sausage. It was great – and the best part, everyone ate it! The youngest only left the sausage, but she ate the actual soup! Put that in the “win” category! I made some good ole corn bread to go with it.
15 Bean Soup with Ham Hocks & Sausage
2 smoked ham hocks
1 pkg. Hurst’s 15 Bean Soup
1 large onion, chopped
6 baby carrots, chopped
3 stalks celery, chopped
7 c. chicken broth (I used a 32 oz. box of Swanson broth + what I had left over in a box in the fridge, but the original recipe called for 6 cups)
2 bay leaves
1 14.5 oz. can Hunt’s fire roasted diced tomatoes
2 T. minced garlic
2 T. honey
salt & pepper to taste
1 13 oz. pkg. Butterball everyday Turkey Sausage Polska Kielbasa
I rinsed the beans, put them in a pot and soaked them overnight. In the morning, I rinsed the beans again and put them in my crock pot. I added all ingredients except the sausage. I cooked it on low for about 8-9 hours. Then I put the crock pot on warm, removed the meat from the hocks, removed the bay leaves and added the sausage and meat pulled from the hocks. I kept the crock pot on warm until we ate at 4 p.m. They were a little more done than what they probably should have been, but tasty all the same!
The recipe was adapted using these two recipes:
Get Crocked 15 Bean Soup & Hurst’s 15 Bean Soup
1 pkg. Jiffy corn muffin mix
1 8.25 oz. creamed corn
1/4 c. light sour cream
1/4 c. colby & cheddar jack shredded cheese
Preheat oven to 400*, grease an 8×8 baking dish. Combine ingredients, pour into dish and bake 15-20 minutes or until golden brown.
This recipe was adapted from the recipe found here.
Great dinner for a cold winter evening!
(1/26/16: 160.2 -.5)