Lemon Chicken Orzo Soup

“But since soup mainly involves tossing everything in a pot and waiting,
it's one of my better dishes.”
― Suzanne Collins, The Hunger Games

I don't have many soups in my repertoire...yet. This is one I have adapted to our taste over time. Plus with the amount of different illnesses that are going around how could you not want a bowl of chicken noodle soup. This uses the Shredded Chicken recipe that I posted last week.

If you re not a huge fan of lemon, you may want to cut the amount of lemon juice in half. The beauty of this recipe is your can tailor it to fit your preferred taste.

I love how the Shredded Chicken give this soup a homestyle feeling.

Nutritional Information (calculated on myfitnesspal.com): 6 servings, 162 calories, 18g carbs, 3g fat, 18g protein

Ingredients:

• 1/2 T Olive Oil
• 4 Garlic Cloves, minced
• 1 Large Yellow Onion, Chopped
  

Carrot Ginger Salad Dressing

"It takes four men to dress a salad: a wise man for the salt, a madman for the pepper, 

a miser for the vinegar, and a spendthrift for the oil."

-Anonymous

Have you eve been to a Japanese Steakhouse and had their salad to start? Normally I would not rave about a simple salad but there is something about the dressing that they have that I have never been able to recreate at home. I finally found a recipe that was close and I tweaked it to fit my taste. I forgot to take pictures of it but will make sure to add them the next time I make it. Also this is a really easy recipe, all you do is dump it in the blender.



Nutritional Information (calculated on myfitnesspal.com): 20 servings, 45 calories, 3g carbs, 4g fat, 0g protein

Ingredients:

• 1/3 C Canola Oil
• 1/3 C Rice Wine Vinegar
• 2 Large or 10 Baby Carrots
  

Buffalo Chicken Potato Skins

With Football, Hockey and Basketball back in full swing it is the perfect time for some game day food. I found a recipe on SkinnyTaste that has all the flavor of buffalo chicken and packages it in an easy to eat potato skin! When I saw this I had to try them right away because I love potato skins and buffalo chicken and the thought of combining the two makes them even better.

Servings 12 (1 Skin per serving)

Nutritional Information (calculated on myfitnesspal.com): 2 weight watchers points plus. 82 calories, 7g carbs, 2g fat, 8g protein.

Ingredients

• 6 medium Idaho Potatoes
• Cooking Spray (I use an olive oil mister)
• 12 oz Boneless Skinless Chicken Breasts
• 1 Celery Stalk
• 1/2 Onion, cut into 4 chunks
• 1 Clove Garlic
• 16 oz Fat Free Low Sodium Chicken Broth
• 1/3 cup Franks Red Hot Sauce (or other hot pepper sauce)

Buffalo Chicken Meatballs

I love, love, love  Buffalo Sauce. So when I ran across this recipe for Slow Cooker Buffalo Chicken Meatballs on Emily Bites I couldn't pass it up. These meatballs were a great side for my Cheddar Beer Risotto which I will post soon. I am planning on creating a sandwich out of them soon but just wanted to try the flavors first! Makes 12 meatballs at 2 points plus per meatball.

Ingredients

1 lb Ground Chicken Breast (I generally put 1 lb of chicken breasts in the food processor and grind it up.)

1 Medium Carrot (shredded on a box grater.)

1 Medium Stalk of Celery (shredded on a box grater.)

1/2 cup Plain Dried Breadcrumbs

2 Eggs

2 T Skim Milk

1 t Garlic Powder

1/3 cup Crumbled Blue Cheese

12 oz bottle of Buffalo Wing Sauce

Directions

1. Mix all ingredients except wing sauce.

Baked Chicken Egg Rolls

I love egg rolls but all that grease is just so unhealthy. On Emily Bites she has come up with a much healthier and tastier version!

Ingredients

1 t Sesame Oil

2 t Olive Oil

4 Cloves Garlic, Grated or Minced. (I used my microplane.)

2 t Fresh Ginger, Grated or Minced. (I used my microplane.)

1 lb Chicken Breast, Ground in a Food Processor

1 c Shredded Green Cabbage

1/4 c Shredded Carrots (I used my box grater.)

1/4 c Chopped Bean Sprouts

1 c Chopped Shitake Mushrooms

2 Medium Scallions, Sliced Thinly

3 T Hoisin Sauce

14 Egg Roll Wrappers

Directions

1. Preheat the over to 425 degrees.