Spring TLS Find Your Fit

We are on our last leg of our weight lose and we have defiantly changed our life style of eating! We make so many different choice when it come to food. The biggest difference is when we make a bad/wrong choice.... we are miserable for hours if not days! We have just finished our 7 Day Detox. I lost 10 lbs. and Bruce lost 18 lbs. So we are off to a good start.

Today was one of our "snow storms". I just wanted to be home and cooking! I got to leave work early so, I went to Cermack and shopped for all my veggies.... if you haven't been there, it's a "must go". They have some of the best produce and the best prices. Today they had organic heirloom tomatoes for $.99 lbs. Red ones, yellow ones and purple ones! Whaooo!

I came home with 4 large bags of food and I was so ready to cook.  It was 5pm and we were getting hungry so I picked the quickest one so we could have some dinner. Chicken Poblano Soup was first on the list. I found the recipe on Pintrest. I changed it up a little to keep it TLS friendly.

Next, I made an Easy Crust-less Spinach and Feta Pie....Outstanding! Then, Chicken and White Bean Stuffed Peppers. I have these in the frig for later in the week. The filling is delicious, so I know these are going to be good. In the crock pot I have Crock Pot Sesame Honey Chicken. I also made a big green salad with lots of greens and good veggies, to go with everything.

Here is the Chicken Poblano Soup recipe, the rest will follow when we taste test them :)

A good cook always has wine  :)

 

This is a really quick and easy lunch or dinner. Just add a salad and you are complete.

Serves 2
Ready in 20 min.

1 Boneless, skinless chicken breast (about 8 oz.)
1 Tbsp. olive oil
1 lbs. poblano peppers, seeded and chopped
2 jalapeno peppers, seeded and chopped
2 small yellow onions, rough chopped
2 garlic cloves, peeled
1/2 C fresh cilantro plus more for garnish
8 oz. plain, nonfat Greek yogurt, divided

1. Cook the chicken breast in a large pot of salted boiling water, about 10 min. When the chicken is cooked through transfer it to a cutting board and use two forks to pull apart the meat. Set aside.

2. Mean while, heat the olive oil in a large, nonstick soup pot over medium-high heat. Add the peppers, onions, and garlic, and season with salt and pepper. Cook about 5 min., or until lightly browned.

3. Add 3 cups of water to pot and season with extra salt and pepper. Bring to a boil, the reduce to simmer. cook for about 5 min. or until the peppers and onions are cooked through.

4. Use a slotted spoon to transfer the peppers onion and garlic to a blender. (don't use a food processor... it makes a big mess)Add the cilantro, half the Greek yogurt, and half of the cooking water, and blend, gradually adding more cooking water until the soup reaches a smooth, creamy consistency.

5. Add a teaspoon of water to the remaining yogurt and whisk until smooth.

6. Divide the soup, chicken and remaining yogurt among two bowls, and garnish with extra cilantro. 

This soup was delicious!! Let me know what you think.

I will post the other recipes this week.

Enjoy!