Wednesday, May 16, 2012

Chicken Tortilla Soup

Yummy Tortilla soup that's WW friendly, made with chicken, cilantro, onions, garlic, jalapeños, tomatoes, spices, stock, lime juice and served with monterrey jack cheese, tortilla chips, and avocado! Made 6-8 servings that enabled me to bring some for lunch last week giving me a healthy vegetable and protein loaded meal! Leaves the house smelling great too! Enjoy

  • 2 tbs EVOO
  • 1 ½ cup yellow onion (you can use white too)
  • 1 green bell pepper, diced
  • 4-5 green onions, finely chopped
  • 1 bunch of cilantro, finely chopped
  • 1 jalapeño, seeds removed (if you like the heat, add another jalapeno)
  • 4 garlic cloves, crushed
  • 1 tbs paprika
  • 1 tsp dried oregano
  • ½ tsp cayenne pepper (if you like the heat, add some more!)
  • 1 tsp sugar
  • 6 roma tomatoes, peeled and diced, about 2 cups
  • 2 cups of chicken stock
  • 2 cups of tomato juice
  • 4 cups shredded chicken
  • ½ cup lime juice – from 2 large limes
  • Salt and pepper to taste
Garnishes: grated Monterey jack cheese, tortilla chips, avocado, sour cream, cilantro,
green onions and lime slices

*you can also substitute turkey for chicken if you'd like and so in turn use turkey stock too 

  1. Heat the oil in large pot, add the onions, green onions, cilantro, jalapeño, crushed garlic, paprika, cayenne pepper, oregano, sugar, salt and pepper. Mix well and cook on low heat for about 10 minutes.
  2. Add the diced tomatoes and cook for another 10 minutes.
  3. Add the chicken stock, tomato juice and shredded chicken. Bring to a boil, reduce the heat and simmer for 10 minutes.
  4. Add the lime juice and remove from the heat.
  5. Serve garnished with Monterey jack cheese, tortilla chips, avocado, cilantro, green onions and lime slices.

Inspired recipe from

Sunday, May 6, 2012

Maple Salmon

I absolutely love baked salmon! There's one recipe I hold close to my heart that I make all the time and is one of me and Ant's favorites, Bulgogi Salmon. I had a nice salmon fillet I had picked up on my lunch break but then realized I was out of some of the ingredients I needed for Bulgogi and didn't have time to stop off at the Asian Market, so I perused some recipes online and came across Maple Salmon. Tastes good already, right? I had all the ingredients at home and so I went for it and now have an absolute go to should I be out of Bulgogi again! I tossed in some Alexia Sweet Potato fries as a side and the maple glaze was also perfect for dipping the fries in. Leftovers go great with a mixed green salad the next day too! Enjoy!

Prep: 10 min, Cook: 20 min, Ready in: 1 hour,  Serves: 4
  • 1/4 cup Maple Syrup
  • 2 tablespoons soy sauce
  • 1 clove garlic, minced
  • 1/4 teaspoon garlic salt
  • 1/8 teaspoon ground pepper
  • 1 lb salmon (be sure to have good fresh fish, preferred to buy and use that same day)
  1. In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper
  2. Place salmon in a shallow glass baking dish and coat with the amply syrup mixture. 
  3. Cover the dish and marinate the salmon in the fridge for 30 minutes, turning once.
  4. Preheat oven to 400 degrees F 
  5. Place the baking dish in the preheated oven and bake salmon uncovered 20 minutes or until easily flaked with a fork.
(recipe adapted from STARPOWER on  )