When I was growing up, meatloaf was a family staple.
With five of us in the family, my mom did a terrific job stretching our food dollars. Serving ground beef with fillers like breadcrumbs and onions was a great place to start.
I’m on a soup kick lately.
These past few weeks my life has taken some interesting turns. Time to cook has flow out the window, so a healthy soup has been on the dinner menu more often than not.
When I make soups and stews, I can have dinner on the table in under 30 minutes with plenty of leftovers for lunch, or dinner a second time later in the week.
Before the end of winter vegetable season, and the onset of spring and summer salad season, I wanted to indulge in one last hearty soup.
I’m an eat in season kind of person. It saves me money, and the produce is fresher. Often those luscious fruits and vegetables don’t have to travel as far, or sit in cold storage as long before they reach my grocery store.
When it comes to root vegetables, rutabagas, parsnips and sweet potatoes have a succulent sweetness that were a compliment to chunks of salty ham in this rustic soup recipe.
With onset of March and the rain we typically see here in Seattle, this fortifying soup was the ticket to a comfortable evening slurping soup and watching television.
If you’re wondering which vegetables are available in which seasons, this handy chart from CUESA is just what you need.
I must say I’m looking forward to spring, as I’m sure you are too. I can hear the frogs singing in the creek, and the daffodils are poking their heads up in the garden beds, so I know it’s coming soon.
In the meantime, I’ll make another batch of soup and listen to the rain patter on my roof.
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 6 cups water
- 32 ounces low sodium chicken broth
- 4 cups ham, cubed
- 3 medium parnsips, cubed
- 2 large rutabagas, cubed
- 4 medium sweet potatoes, cubed
- 2 clove garlic, crushed
- 2 tablespoons sage, finely chopped
- 1 tablespoon rosemary, minced
- 1 tablespoon thyme, minced
- 1 pinch nutmeg
- Preheat a stock pot over medium high heat with olive oil and add onions. Cook for 5 minutes until onion is softened and lightly golden color.
- Add remaining ingredients and bring to a boil. Reduce heat to medium and simmer for 30 minutes.
Weight Watchers PointsPlus 4
Saturated fatty acids: 1.13g
Monounsaturated fatty acids: 2.88g
Polyunsaturated fatty acids: 0.49g
Total fat: 4.49g
Calories from fat: 40
Carbohydrate, by difference: 21.16g
Total dietary fiber: 4.49g
Total lipid (fat): 4.79g
Total sugars: 5.26g
In the spirit of enjoying lower calorie meals during the month of January, today I’m sharing this rustic chicken soup packed with herbs and an abundance of healthy greens.
When it comes to work day lunches, a quiet corner with a bowl of soup is my lunch break of choice. You’ll find containers in my freezer of a variety of homemade soups like this chicken packed with savory herbs, or split pea soup with salty bacon.
I prefer soups hearty enough to stick with me the rest of the work day, so the office candy dish doesn’t start calling my name.
What I love best about soup recipes like this one, is that you can take these basic ingredients and switch them up with almost any protein or vegetable you have on hand. You could swap the turkey for chicken, or just serve the soup with quinoa to make a meat free meal. Zucchini, broccoli, cauliflower – you name it, you can add it to the pot.
There you are! Get cooking on Sunday so you can enjoy a warming lunch the rest of the week.
Have a terrific weekend everyone!
- 1 tablespoon olive oil
- 1 cup leek , thinly sliced
- 1 ½ cups carrots, sliced
- 1 ½ cups celery, sliced
- 2 cloves garlic, minced
- 32 ounces low sodium chicken broth
- 6 cups water
- 2 cups chicken breasts, cooked and chopped into bite-sized pieces
- 1 tablespoon thyme, dried
- 1 tablespoon oregano, dried
- 1 cup parsley, chopped
- 2 cups kale, chopped
- 2 cups quinoa, cooked
- In a large stock pot over medium high heat add olive oil and leeks, carrots and celery. Cook for 5 - 8 minutes to soften. Add a little broth as needed to keep from burning.
- Add garlic, broth, water, cooked chicken, thyme, oregano and parsley. Reduce heat to medium and simmer for 30 minutes until vegetables are almost tender.
- Add kale and quinoa and cook another 5 - 10 minutes until kale softens.
- Season with salt and pepper to taste.
Weight Watchers PointsPlus 5
Saturated fatty acids: 0.86g
Monounsaturated fatty acids: 2.28g
Polyunsaturated fatty acids: 0.78g
Total fat: 3.92g
Calories from fat: 35
Carbohydrate, by difference: 23.31g
Total dietary fiber: 4.43g
Total lipid (fat): 5.56g
Total sugars: 2.94g
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You know I can hear you, right?
You’re wondering what would possess me to make lentil stew, when it’s springtime and people are looking for salads and grilling recipes.
Let me just say that as far as I’m concerned, anytime of the year is perfect for a stew recipe, especially when the main ingredients are lentils and bacon.
Who doesn’t like bacon!
When Mike turned 57 a few weekends ago, we headed over to my son’s house to watch a football game and celebrate.
Since nothing makes the football fans in my house happier than a big pot of chili, I set about hunting down a new twist on this football favorite.
Before we talk about today’s easy side dish, I have news to share.
Ta Da! This blog post will be my 1011th! Can you imagine?
Not only am I celebrating that milestone, I’m honored to say that Mother Rimmy’s has been nominated as one of Skinny Scoop’s Top 25 Healthy Eating Blogs. I hope you’ll get a chance to hop on over to Skinny Scoop and vote for me.
Okay – enough celebrating. Time for a brussels sprouts recipe!
My lovely red lentils turned green . . .
The average green lentils I find at my grocery store bore me, so you can imagine my excitement when I found a bin of red lentils in the bulk section waiting for me to dump them into a bag and head to the checkout counter.