Melanie's Clean Eats!

Chicken Enchilada Soup

8c.  chicken broth
2lbs.  boneless skinless chicken breasts
1 3.5oz c. chopped chiles
1 yellow onion, peeled and quartered
4 med. russet potatoes, peeled and quartered
1 red bell pepper, cut into large chunks
3-4 c. butternut squash cubes
3 cloves garlic, chopped
1 tsp. salt
11/2 tsp. cumin
1c. sour cream
1 8oz c. tomato sauce
2c. great northern white beans, rinsed and drained
2TBS. taco seasoning

In lrg. pot, add chicken broth, chicken, green chile, onion, potatoes, pepper, butternut squash, garlic salt and cumin. Bring mixture to a boil and simmer, covered, until the chicken is cooked through and the veggies are tender, about 20 minutes.
Remove the chicken, shred or dice.  Ladle the remaining veggies and broth into the blender, in several batches if needed) and puree the broth and veggie until smooth.  Pour the pured soup mixture back into the large pot.  Whisk in the sour cream and tomato sauce.  Stir in the taco seasoning, beans and cooked chicken.  Cook until heated through.
Serve soup with additional toppings:  tortilla chips, sour cream, shredded cheese, avocado, pico de gallo or salsa, etc. The option are endless!


Pico de Gallo

3-4 chopped tomatoes
Juice of a lime
Handful of chopped cilantro
Med. minced onion
Seeded/diced jalapeno
Salt

Mix in food processor


Cucumber Bites

2 cucumbers
2oz. feta cheese
1/4tsp. salt
1tsp. parsley or dill
Black pepper

Cut lengthwise, remove seeds, make bottom so hey don't fall over.  Dice other half in 1/4 pieces.  Combine the diced ones with the cheese, dill, salt and pepper.  Divide and fill and slice.

Scrumptious February Eats Part 2

Skillet Chicken Pasta with Broccoli and Sun-dried Tomatoes

2-3 boneless, skinless chicken breasts, cut into 1" squares
1 medium onion, minced
4 medium cloves garlic, minced
1/2 tsp. dried oregano
1/4 tsp. red pepper flakes
12 oz ziti or penne pasta
3c. water
21/2c. chicken broth
4-5 c. broccoli florets, cooked, almost tender
1/2c. sun-dried tomatoes, rinsed, drained and chopped coarse
3/4c. milk/cream
1 tsp. cornstarch
3/4c. freshly grated Parmesan cheese
11/2 TBS. fresh lemon juice ( I use way more than this.  Add to your taste)

Season chicken with salt and pepper.  Spray 12" nonstick skillet with cooking spray or add a little olive oil and cook chicken over med heat for 3-4 minutes.  Transfer chicken to plate and set aside.
Spray pan again or add a little more olive oil, onion, and 1/2 tsp salt to skillet.  Cook until softened, 2-5 minutes.  Stir in garlic, oregano, and pepper flakes, and cook 30 seconds.
Add the past, water and broth.  Bring to a boil over high heat and cook, stirring occasionally, until the liquid is very thick and syrupy and almost completely absorbed, 12-15 minutes.  There should still be a little bit of liquid in the bottom of the skillet but the pasta should be tender.
Add cooked broccoli and sun-dried tomatoes.  Stir lightly to incorporate them into the past mixture.  Cover the skillet, reduce the heat, and cook 2-3 minutes.  Whisk the milk/cream and cornstarch together.
Uncover the skillet and stir in milk, Parmesan, and reserved chicken with any accumulated juices and continue to simmer, uncovered, 1-2 minutes.  Off the heat, stir in the lemon juice and season with salt and pepper to taste.  Serve, topped with extra Parmesan.



Perfect Roasted Asparagus

1 bunch asparagus
Olive oil
Salt
Pepper

Preheat oven 400.  Cut or break off lower ends (the tough part not great for eating).  Drizzle with olive oil and salt and pepper, roll to incorporate.  Bake 10-12 min checking ofter the last minute or two until fork tender. Serve immediately!  Don't over cook or leave sitting around like I did!  It will no longer be perfect it will be...Yuck!


Chocolate Banana Souffle

2 ripe bananas, mashed
2 tsp. cornstarch
1/4c. unsweetened cocoa powder
2 large egg whites
3 TBS. sugar
Butter flavored cooking spray

Preheat oven 400.  Coat 4 6oz ramekins with cooking spray.  Place on baking sheet.
In med. bowl mash bananas and vanilla together.  Sift cornstarch and cocoa over bananas and stir well.
In another med. bowl mix egg whites and sugar together until they form soft peaks.  Fold 1/3 egg whites into banana mixture, when incorporated fold in rest of egg whites.  Spoon evenly into ramekins. 
Wipe off edge of ramekins until clean.  Bake on baking sheet on 400 for 15 minutes.  Serve immediately.


Peanut Butter Balls