21 Day Fix Recipes

Homemade Chicken soup!

So, I haven’t posted on my blog recently…and that sucks. I feel like a bad person and feel like I should interact with you awesome folk that actually take time to read and listen to what I say, haha. My daughter’s school called today and told me to pick her up because she had a fever of 101.4…when she got home, she asked, “mama, can you make you chicken soup because everything hurts”? and I said OF COURSE!

My chicken soup is probably so much different than what typical soup should be – I attest that to my awesome ancestors before me. But, it’s pretty frickin great. It’s just a little Colombian spin on it.

I use wholesome ingredients to make sure my soup is 21 day fix approved, or even if it need alterations, thats okay, too.

I had a few things left over produce wise from the week before that I needed to use up so soup worked out well. I usually boil a whole chicken on the stove with my spices and herbs and then cook the veggies separately, but because I also have been feeling under the weather, and I didn’t have a whole chicken, just boneless skinless chicken breasts, I threw everything in the crock pot. Way easier for me and my husband was able to serve the kiddos while I napped on the couch (thanks, love!) It was a huge hit!

Ingredients:
2-4lb boneless skinless chicken breasts
2 celery stalks, chopped
1 medium yellow onion, chopped
1c frozen peas
3 green oninions, chopped
Cilantro (a handful – you can omit this, but it really helps bring out the Colombian flavor – but I LOVE cilantro, so if you’re not a fan, no worries)
2 russet potatoes, cubed
1/2 bag (approx) baby carrots (I’m sure cutting up whole carrots would be fine, we just had a ton of baby carrots left over and I didn’t cut them up and it turned out fine)

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Before it was cooked. All my spices and ingredients thrown in there 🙂

(I usually make whole wheat pasta on the side after it’s done cooking to make chicken noodle soup, or do what my mom and grandma always did, serve on top of rice. It is SO good. We do this with a beef stew type of soup)

Spices and herbs:
I really can’t tell you the amount I used of each, because I never measure anything, or write anything down. It drives my family nuts. But, I really need a nice booklet for my recipes so I can start writing them down so they come out the exact same way each time. I’m usually pretty accurate though. Anyway, the list of herbs and spices I use:
Cracked black pepper
Adobo Goya seasoning
2 Sazon packets
Italian Seasoning
Dried Basil
Dried Parsley
Dried Oregano
Garlic Powder
Onion Powder
Phewww…I think that’s all of the spices.

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Can you spy my 3 Day Refresh cup in the background? I got that along with my 3 Day Refresh kit I’ll be doing Monday with a few of the girls on my team #relentless

I have a 6qt crock pot and I filled it up about 3/4 the way with water. I dumped all of the ingredients into the crock pot, including the uncooked chicken breasts, and put it on high heat (6 hours). Usually, the chicken will fall apart and shred on its own, but if it doesn’t, just shred it yourself and enjoy 🙂 With the leftover stock, I usually freeze it into quart freezer bags and take them out when I need some broth for a recipe – I hate buying premade stock and I never seem to use it all and it goes bad – this way I know exactly what’s in it.

It’s a really great recipe for the cold days. It’s been “cold” for Florida the past two days. This morning it was 49 degrees! That is COLD for us southerns. Tomorrow, it’s supposed to be chilly as well, and I’ll be making my famous chili. Stay tuned for that recipe. 😉

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My daughter’s bowl of the finished product. Heart bowl filled with homemade love. ❤

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Recipes

Broccoli and Cheese Soup WITH CHICKEN – 21 Day Fix Style!

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All of the yummy veggies that make up the broccoli and cheese soup!!!!!

YOU GUYS!!!!! I am a broccoli and cheese FIEND. I LOVE broccoli and cheese soup. I’ve always loved it. It’s my favorite aside from homemade tomato soup (with a grilled cheese, of course!!). Living in South Florida, it’s pretty rare that the day really ever “calls” for soup. Or chili. Or pretty much anything that is fall because our 4 seasons are hot, hotter, hot-as-eff and oh, this is a nice 83 degrees. But, TODAY, I said screw it. Taco Tuesday? Nah, Broccoli and Cheese Tuesday! (Although, I did make tacos and taco pizza for the taco lovers of my family – and the not so much soup lovers of my family – which is like all of them!)

I want to preface this entry with the fact that soup has always been a “fear food” of mine. If you don’t know what that means (and most people that have never had an eating disorder or know someone with one), it simply means I’ve got a fear of eating (or drinking) that particular food. Not like something terrible will happen to me (or my loved ones – like if I don’t make my bed or if someone messes my freshly made bed up (KENNETH!)), but, I get crazy anxiety about the particular food and it is EXTREMELY hard for me to resist the compulsion to purge whatever it is I ate. Even though I am recovered (and have been in recovery for a little over 14 years), that doesn’t mean the thoughts and fears don’t creep up on you every now and again.

I am SO FRIGGIN’ GLAD I was able to find this recipe. One of the main reasons soups (and chilis and basically any comfort food) are such a huge trigger for me is because it leaves me feeling full – it gives me that uncomfortable, anxiety-ridden fear that you can legit see pounds just growing on you. Yes, I realize that sounds crazy, but, a fear is a fear, right? I felt like I had to get rid of it right then, because if not, my stomach would explode and I would gain at least 15 pounds. I felt like a failure because I couldn’t just control my urge to indulge in something I had eaten a million times before that. I’m glad I found this recipe because it’s a HEALTHY version of one of my favorite recipes! I don’t have that horrible anxiety-ridden fear that “a moment on the lips – forever on the hips” will actually come true. It won’t. I don’t feel guilty that I’m eating this delicious soup – yup – as I type this blog entry. I’m focused on letting y’all know a hearty, yummy recipe instead of rushing to the bathroom to get rid of it. That’s a pretty big win in my opinion – the best win of the day (and it’s Election day today).

One of the best things about this recipe (in my opinion) is that it’s so creamy and delicious, if you’re not able to have dairy for whatever reason, you can omit the cheddar cheese and you DON’T have to omit any of the rich creaminess! This recipe doesn’t come chalk-full of heavy cream, half and half, milk, etc. BUT, it does come with all of the creamy texture dairy has to offer! So, if you’re looking for a yummy creamy recipe that doesn’t make you feel sluggish and gross, here’s the recipe for you!!! I also added a secret ingredient: I made my famous grilled orange chicken and shredded it and put it on top for added protein and because, well, YUM!!

Broccoli and Cheese Soup – 21 Day Fix Approved!! 

INGREDIENTS:

~2 tsp butter (I used 2 tsp EVOO because I didn’t have any dairy free butter)
~1 medium onion, chopped (I used purple – probably called for yellow, but whatevs)
~1 cup chopped carrots (I used quite a few baby carrots and chopped them up – they’re going to be pureed anyway, so it doesn’t really matter)
~4 cups low sodium chicken broth (a 32oz box if you don’t make your own chicken broth)
~4 cups chopped broccoli
~2 cups chopped cauliflower
~1/2 tsp salt and pepper (to taste)
~2 cups broccoli (chopped into pretty tiny little pieces, these are going to be the ones that are chillin’ in the soup, not pureed to make the base, so use your judgement on how you like your broccoli in your soup!)
~1 1/3 cups shredded sharp or extra sharp cheddar cheese (HONESTLY, I tried this before putting cheese in it and it was creamy and delicious without the cheese – so if your dietary rules omit dairy – you don’t need to add it to make a delicious soup! OR you can use dairy-free shredded cheese)

DIRECTIONS:

~In a big pot, melt the butter (or heat up EVOO if that’s what you’re using) over medium heat. Then, add your carrots and onion. Cook and stir the mixture occasionally. It’s going to be getting cooked again (and eventually pureed, so, no worries on if they’re not super soft after cooking for a few minutes)
~Next, add the chopped broccoli (leaving those two cups of broccoli that’s cut smaller on the side), the cauliflower, tsp of salt and the chicken broth into the pot. Cover and let it simmer. I let it simmer for probably a good 30-35 minutes before the veggies were soft enough. You want to be able to mash the veggies on the side of the pot with your spoon with ease – you’re golden once that happens.
~While the veggies and broth are cooking, I microwaved the smaller chopped up broccoli (I also saved a little cauliflower and used it as well) with about two tablespoons of water for 5 minutes to soften it a bit. The texture was perfect.

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Pureed veggies that make the yummy soup! Like I said previously, not adding any cheese at all, like this, is simply awesome!!!

~Once all of the veggies (in the broth) are super soft and mushy, transfer the mixture into a blender (or food processor) in batches and puree until the consistency is what you like for your soup. Surprisingly, it’s super thick and creamy! Once it’s pureed, return it to the originally pot. Stir in the cheddar cheese (if you’re using it) and the bowl of smaller chopped up broccoli. Put some pepper in it to taste, and you’re all done!!!

21 DAY FIX containers: 1B | 1/4R | 1 1/2G | 1/2 TSP ***if you add the shredded chicken it’s 1/2R and shredded cheese it’s 1 1/4B***

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My results! I put my shredded orange chicken, sliced fresh cold tomatoes and a bit of cilantro! YUM!!!!

Drop a pic below of your soup or leave a note saying if you changed up anything, added anything, whatever. I’m always down for learning and trying something new!!

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