I have never been all that great in the kitchen. I like the idea of cooking and trying new things, but when it comes down to planning it all out and actually executing it, I haven't been very successful. Or shall I say motivated? Until this past month. I felt like we were kind of in a rut for our evening meal rotation and I wanted a change. I am all for eating more healthy options, but not at the cost of taste. I also find that so many recipes call for too many ingredients and not stuff that we typically stock. I took some time at Barnes & Noble to select a few cookbooks, ones with healthier options, limited ingredients and for busy people. I had already been doing a monthly meal calendar which definitely helped with grocery shopping/budgeting, but this month I added 3-4 new recipes to each week and wanted to share one of my new favorites. It is super easy, makes a lot, and best of all, is really delicious. Give it a try!
Southwestern Chicken Soup
- 2 pounds boneless, skinless chicken breasts, cut into bite size pieces
- 3 quarts water
- 12 chicken bouillon cubes
- 2 cups salsa
- 1 box Spanish rice (I used Rice-a-Roni)
In a large pot mix the chicken, water, bouillon, salsa and Spanish rice. Bring to a boil. Boil 3 to 4 minutes. Reduce heat and simmer for 10 minutes. Serve hot.
Suggested side- corn bread
A 1 cup serving has 110 calories, 4 g fat, 30 mg cholesterol, 10 g carbs, 13 g protein and 1088 mg sodium.
Enjoy and let me know if you have any tasty, quick recipes to share.
Oh thanks Pam! We'll have to add this to our menu soon! If you have a crockpot, this is a great recipe:http://www.marthastewart.com/recipe/chili-chicken-tacos Jonathan and I both really like it. The tricky part is trying to figure out what to do with the remaining chilis since the recipe doesn't use a whole can of them.
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