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After yesterdays fabulous feast, I did save the Pork bone to use in todays soup! My husband reminded me that this soup is very popular in Portugal but that they typically out in a couple Linguica or Chorizco sausage links…But that would take away from all the healthiness I try to maintain ( next time honey!)..However I think the pork loin will definatley add some flavor to this soup!

1 bag of Kale ( sauteed in pan with olive oil,onion,  garlic and salt and pepper)

4 cloves of garlic diced

3 carrots peeled and diced

3 stalks of celery diced

4 cups fat free low sodium chicken broth

2 cups water

1 16 oz can white beans undrained

1 tbsp Italian Seasoning

1 can of Italian diced tomatoes un drained

1 tsp red pepper flakes

salt and pepper

2 bay leaf

After sauteeing the Kale and draining on paper towels, place in crock pot with all the other ingredients. (I’m adding in pork bone with the extra trimmings, which will fall off the bone later today when I take it out! ) If you want to add some flavor, add in brown chicken sausage you buy at your local butchers or gourmet market…Peel back the casings and crumble while adding to the pan with olive oil, browning slightly and then placing in the crock pot…

Cover and Set the crock pot on low and return in 6-8 hours to a tasty and healthy meal Top with Parmesan cheese and a little shake of hot sauce

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I had some chicken tenderloins in fridge that I was going to use for something else but forgot! But I knew I wanted to make Chili.so I used the chicken instead of ground turkey.  Whats nice is that you put the chicken in raw and when you get home you just pull apart with a fork.. It becomes so tender and juicy!

Here’s what I did:

Turn crock pot on to Low. Places 1lb of raw chicken tenderloins in the crock pot. Season with salt and pepper.

2 cans of fire roasted tomatoes , undrained

1 can of pinto beans drained and rinsed

1 can of light red kidney beans drained and rinsed

1 small can of green chilies

2 cups of water

2 tbsp chili powder

1 tbsp cumin

1 tbspn paprika

1 tsp cinnamon

1 tsp cayenne pepper ( optional)

1 tsp nutmeg

1 bay leaf ( remember to remove before serving!)

Add all into crock pot and mix well! Cooks for 6-8 hours. I got home late again in 9 hours and turned it to Keep Warm , I took out all of the chicken and placed in a bowl and pulled apart with a fork and put back in!

I added 1 cup of thawed corn kernels and I made a pot of brown rice. Easy!  I chopped up some scallions to sprinkle on top. I have low fat cheddar cheese too! These meals always make my husband very happy! He loves any meal he can eat out of a bowl!

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Roast butternut squash ( slice in half and then in half again, remove seeds and place face down in baking dish and add 1/4 cup of water.) in oven at 400 degrees for about 45-60 min.

1 can of pumpkin puree

4 cups fat free chicken broth

2 cups water

1 can of cannelloni beans; rinsed and drained

3/4 cup of fat free creamer

1 onion diced

3 cloves garlic diced

1 bay leaf

1 tbsp agave nectar

1 tsp ground cloves

1/2 tbsp nutmeg

2 tbsp cinammon

salt and pepper

After butternut squash roasted, cooled, peeled, and diced, heat up 1 tbsp olive oil in pan and cook onions and garlic for about 3 min. Add in beans and cook together for about 5 min. Season with salt and pepper. Add in squash, mix together well. In blender or food processor, put in the mixture and puree.Add in pumpkin and puree. Put onto large stock or soup pot on stove top. Add in spices and broth. Bring to boil and reduce heat. Slowly add in creamer and turn heat to low..simmer for about 30 minutes.

Serve with a sprinkle of fresh Parmesan cheese

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4 stalks of celery

4 carrots

1 large onion

4-5 galric cloves

4-5 large portabella mushrooms

3 cups of fat free chicken broth

1 cup fat free beef broth ( or use beef bouillon cube and add in additional cup of water)

2 cups water

1 bay leaf

2 tbsp Italian Seasoning

salt and pepper

2 tbspn olive oil

1-2 inches sprig of fresh Rosemary

1 cup of uncooked Barley

Chop up all the vegetables except for mushrooms. Place in food processor or blender and pulse till vegetables are small bits..not pureed. Heat olive oil in pan and add vegetables. Cook for about 5 minutes. Season with salt and pepper. Slice and dice mushrooms and add to pan, mix well and cook for about 2mins. Place all the vegetables into the crock pot and turn on low. Add in broth, water and spices. Stir well. Add in barley as well, mix. Place  bay leaf and Rosemary sprig to the top. Cook on low for 6-8 hours. Remove the bay leaf and rosemary before serving. Top with freshly grated Parmesan cheese.

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