Spicy Chicken Tomato Bean Soup

A soup like this is PERFECT for a chilly night when I'm in my PJ's watching a movie! I'm nursing a bit of a cold, so I wanted to make something that would warm me up and treat my body right. This recipe is so flexible, once you have the base, you can add any veggies or spices you want to it. The chicken and beans in it made it a filling meal rather than just a first course.

REVIEW: The soup came out very flavorful, and I added just enough kick for me with cayenne pepper and a few drops of Louisiana hot sauce. I love love love cilantro so I chopped up about half the big bunch I bought at the store and threw it in there. Topping choices are endless...avocado, fat free sour cream or nonfat plain yogurt (i swear they taste the same to me), tortilla chips, shredded cheese.

RECIPE:

2 cans low-sodium chicken broth

1 cup water

1lb chicken breasts

1 onion, chopped

2 cloves garlic, minced

14oz can diced tomatos

1 can condensed "healthy request" tomato soup

1/2 bag frozen corn

14oz can black beans

14oz can garbanzo beans
1/2 cup fresh cilantro, chopped

ground black pepper

dried parsley

chili powder

cayenne pepper

tobasco sauce

nonfat plain yogurt

avocado slices
shredded cheddar cheese

In a large soup pot over medium heat, combine chicken breasts, chicken broth, water, garlic, onion, parsley. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken is cooked through. Remove chicken and shred (use two forks to pull chicken apart), then add back to soup pot along with the diced tomatos, tomato soup, black beans, garbanzo beans, corn. Add chili powder, cayenne pepper, and hot sauce according to taste. Simmer on low for 30 mins. Top with a dollop of yogurt, shredded cheese, and sliced avocado before serving. Serves 8.

Spinach, Artichoke & Feta Lasagna

Ok, if I were to have a "Best of Beyond PB&J" category ('cause I'm cool like that), this would DEFINITELY be in it. This turned out soooo delicious, for how easy and healthy it is. I just ate the huge piece pictured here, and I'm seriously considering having another one before the night is over. Don't judge, you would too! :)

REVIEW: It's been a long time since I've had veggie lasagna, and I was afraid this one would turn out bland, but it didn't. It rocked. I really have nothing else to say...oh except I forgot to get "marinated" artichokes, but I really don't think it made a bit of difference.

RECIPE:

9 oz whole wheat oven-ready lasagna noodles
1 medium onion, chopped
4 cloves garlic, minced
1 (14.5oz) can vegetable broth
3 tbsp fresh oregano, chopped
1 (14oz) can marinated artichoke hearts, drained & chopped
1 (10oz) package frozen spinach, thawed
1 (28oz) "heart healthy" pasta sauce w/ mushrooms
4 oz fat-free feta
8 oz reduced-fat mozarella cheese, shredded

Preheat oven to 350F. Coat a 9x13 pan and a large skillet with cooking spray. Saute onion and garlic in skillet for 3 minutes until tender. Stir in vegetable broth and oregano; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce. Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 lasagna noodles. Make sure the noodles are completely coated with the sauce. Sprinkle mozzarella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on top. Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more. Let stand 10 minutes before cutting. Serves 8. (per serving: 427 cals, 5g fat, 24g protein, 40g carbs)