Chunky Chicken and Vegetable Soup

1 Tbsp oil or ghee
1/2 lb shredded chicken (rotisserie works well)
1/2 cup chopped green bell pepper
1/2 cup diced celery
1/2 onion diced
2 cans (14.5 oz each) chicken broth
1 cup water (or more if needed)
1/2 cup sliced carrots
2 cups riced cauliflower
1/4 cup cream
2 Tbsp parsley
1/8 tsp black pepper

Heat oil or ghee in large saucepan over medium heat. Add chicken; cook and stir 4 to 5 minutes or until no longer pink. Add bell pepper, celery, and onions. Cook and stir 7 minutes until vegetables are tender.

Add broth, water, carrots, cream, parsley, and black pepper. Simmer 10 minutes or until carrots are tender.

Makes 4 servings.

Low Sodium Vegetable Soup

Add the following to a medium size soup kettle and brown over medium heat
Olive oil
1 Onion
2 Stalks of celery
2 Carrots

Add
6 Cups of cut vegetables (I used potatoes, broccoli, cauliflower)
4 Cups of liquid ( used water)
1 (15 oz) can low sodium dices tomatoes
1 Tablespoon herbs such as basil

Let simmer until vegetables are tender.

Steel Cut Oatmeal

with a bit of maple syrup drizzled on top

tweaked from The Food Network
4 servings

1/2 T butter
1 c steel cut oats
3 c boiling water
1/2 c milk
pinch of salt

Toppings as desired (milk/evaporated milk/yogurt/coffee creamer + dried cranberries/ vanilla/cinnamon/brown sugar/peanut butter/banana/apple/maple syrup, and so forth!)

Notes/Story: Melt butter in pan. Add oats and toast for 2-3 minutes (until it starts to smell warm and nutty). Add the water, reduce to simmer for 25 minutes, without stirring. Gently stir in milk, simmer 10 additional minutes. Pinch the salt and throw it in. Top and enjoy. I refrigerate the rest and just heat up my breakfast in the microwave with a bit of extra water the next three days.

I first had steel cut oats when we stayed with Kim and Tyler for special meeting. She said she ate it because it was so healthy and tastier than any other oatmeal. My taste buds agreed, and looking up the nutrition information, it's true -- plus, I use less toppings with steel cut oats than with old fashioned or quick, just because there's already more taste included!

Pumpkin Pie Milk Shake

15 oz canned pumpkin
2 cups milk
2 tsp cinnamon
1 tsp nutmeg
1/2 cup Splenda (or sugar)
2 cups frozen Cool Whip
Notes/Story: Blend all ingredients in blender. Serves 4.

Just made this for the first time today! I used Splenda and didn't taste too bad actually.

Vegetable Soup (Weight Watchers)

2 med garlic cloves (minced)
1 med onion, diced
2 med carrots, diced
1 med sweet red pepper, diced
1 med stalk celery, diced
2 small zucchini, diced
2 cup cabbage, shredded
2 cups Swiss chard, chopped
2 cups cauliflower, small florets
2 cups broccoli, small florets
2 tsp thyme, fresh, chopped
6 cups vegetable broth
2 Tbsp parsley, chopped
1/2 tsp salt
1/4 tsp pepper
2 Tbsp lemon juice

Notes/Stories: Put garlic, vegetables, thyme, and broth into a large soup pot. Cover and bring to a boil over high heat; reduce heat to low and simmer, partly covered, about 10 min. Stir in parsley or chives; season to taste with salt and pepper and lemon juice. Makes about 1 cup per serving.

Kate and I used to make this soup during college. It made a lot so we'd store it in the fridge and have leftovers.