Chicken, veggie & rice soup

Well it's been a while since I've posted and I apologize for that I have the camera mishap & I hurt my foot. But, i am so glad to be back with y'all!


Let me go ahead and start by saying that this is a wonderful diet recipe! It is a great go too for lunch. I make the entire recipe put the amount that I want in the refrigerator and freeze the rest. It will last in the freezer for up to one month. In a large Dutch oven or pot I combined 32 ounces of chicken stock, 2 (10 ounce) cans of diced tomatoes, one half of a whole shredded cabbage, one zucchini chopped, one onion chopped, two celery stocks chopped, two carrots chopped (or parsnip), and two jalapeños chopped (which is optional). Bring to boil over medium-high heat then reduce the heat and simmer for 30 minutes or until the vegetables are tender.



 I then added one whole roasted chicken(skin removed and shredded), along with half a cup of cilantro,a tablespoon of cumin,and 2 tablespoons of lime juice. Then simmer for 10 or 15 minutes or until all of the chicken is heated through and then if desired serve with rice. And waaaallahhh, happy eating ya'll!!!

broccoli and cheese soup

This recipe shows how easy it is to cook!

I took this packet...

Followed the instructions which are...

cut one head of broccoli into flowerets, combine this pkg. with 2 cups of milk and 2 tblspns of butter. bring to a boil over med. heat and stir frequently. then once it comes to a boil, place on low heat and simmer for 10 min. Keep stirring frequently.

Well, I added a cup of shredded cheddar cheese and a cup of shredded mozzarella cheese. Added some Parmesan. yum!

while I was stirring this. I took a round bread (Hawaiian sweet bread) cored out the center and placed in the oven on 325 for about 10 min.or until crispy.Take your soup, pour in the bread and waaalllahhhha!!! Serve with any dinner or at any party!

Happy eating y'all!