The Best Soup He's Ever Had . . . True!

While most of my family is watching what they eat, the Boy that lives in my house can eat whatever he wants and never gain a pound.  Currently his favorite food is Lucky Charms, easily putting away half a box each night!  So when he said that the soup I made tonight was "the best soup I've ever had", I take that as a compliment.

Several recipes I've found on Pinterest are listed as "copycats" from a restaurant called Cafe Rio.  Several blogs raved about the food at Cafe Rio!  I want to go to Cafe Rio if this recipe is any indication of the food they serve. The recipe I followed from Eat Cake For Dinner (I LOVE that name!) called for preparing Copycat Cafe Rio Tortilla Soup in the crockpot.  Because I didn't get everything ready the night before to put it in the crockpot in the morning, I made mine in the oven and on the stove.  There are several steps involved, but all your prep can be done in less than 30 minutes and then just let everything cook for about 1 1/2 hours.  This soup is full of flavor & fresh ingredients.  Leftovers are packed and ready for my lunch tomorrow.  Happy girl!!

Copycat Cafe Rio Tortilla Soup with Copycat Cafe Rio Shredded Chicken
 (slightly adapted from Eat Cake For Dinner)   Serves 5-6

(Note:  Start your chicken first, then the soup so the two parts will be ready at the same time.)

Tortilla Soup
1 medium onion, finely chopped
2 medium carrots, peeled and shredded (or finely chopped)
1 1/2 cups frozen corn
3 Tbsp fresh cilantro, finely chopped
5 cups low sodium chicken broth
1 cup water
1 tsp cumin
dash of cayenne pepper
1 tsp chili powder
pepper to taste
juice of 1/2 lime
Pepper Jack cheese, shredded
Cafe Rio Shredded Chicken (recipe below; start chicken before soup)
Pico de Gallo (recipe below)
Guacamole (recipe below)
Tortilla chips or strips

In large pot, combine chicken broth and water.  Add onion, carrots, corn and cilantro.  Add spices and lime juice.  Bring to a boil.  Turn heat down to medium low and simmer for 1 hour.

To serve:  In individual bowls, layer chicken, pico, a scoop of guacamole, and shredded cheese.  Ladle broth directly over layers.  Garnish with tortillas.

Copycat Cafe Rio Shredded Chicken
1 1/2 lbs. boneless, skinless chicken breasts
3/8 cup low sodium chicken broth
1/2 c. Italian salad dressing
1/2 Tbsp chili powder
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp cumin

Preheat oven to 350 degrees F.  Place chicken breasts in baking dish.  Mix remaining ingredients and pour over chicken.  Cover dish tightly with foil.  Bake for 1 1/2 hours or until chicken shreds easily.  Remove from oven, shred with two forks and leave in broth.

Pico de Gallo
2 Roma tomatoes, finely chopped
1/2 medium onion, finely chopped
2 Tbsp chopped cilantro

Mix all ingredients together.  Let sit 10-15 minutes to let flavors blend.

Guacamole
2 ripe avocados
1 tsp. minced garlic
juice from 1/2 a lime
Kosher salt and freshly ground black pepper to taste

Remove peel from avocados and mash with a fork.  Add remaining ingredients and mix well.  Let sit 10-15 minutes to let flavors blend.

Enjoy!!

Saturday, Chocolate & Tuna

Today is day 17 of my 24 Day Challenge with AdvoCare.  I've lost a few pounds, quite a few inches, can feel my pants getting looser, and probably most important - feel awesome!   Besides feeling the best I've felt in quite a few years,  I am also eating healthier.  I have been trying some great new recipes and have two more to share today.  I started my morning off with a 30 minute walk, an awesome chocolate shake (with a spoonful of peanut butter), and then a trip to the grocery!

Recently I read a recipe for Chocolate Protein Bars (think brownies that are GOOD for you!) on Jamie Eason's blog .  One night this week I was going to make these, only to find that one of my sweet girls had put the vanilla whey protein container in the pantry . .  empty!  So, to satisfy my sweet tooth, I settled for a rice cake with peanut butter and a few mini chocolate chips sprinkled on top.  Today I made sure I purchased  the vanilla whey protein powder and came home and mixed these babies up & baked them!

While the brownies protein bars were baking, I mixed up "twisted tuna" for lunch.  Growing up in Florida, we actually had avocado and lime trees in our back yard.  Most of the avocados you see in the grocery here are not the same kind of avocados we had.  I think I remember my dad and granddaddy calling them alligator pears.  They were huge - one of those Florida avocados would make about 3 of the little ones we buy on sale for 10/$10!  Anyway, back to the recipe.  This tuna salad can be adapted to your tastes.  I think it might just be my new favorite thing for lunch!   If you decide to try either of these recipes, let me know what you think please.

Jamie Eason's Chocolate Protein Bars
Here's what you will need to make this treat -
1 cup Oat Flour*
4 Egg Whites
2 scoops Vanilla Whey Protein Powder
1/2 cup Splenda, Truvia, or Ideal
1/2 tsp Baking Soda
1/4 tsp Salt
8 oz Berry flavored Baby Food (I used Apple Blueberry)
3 tbsp Cocoa
4 oz Water

Directions:
Preheat oven to 350 degrees.
Mix dry ingredients together in bowl.  In a separate bowl mix egg whites, baby food and water.  Add the wet ingredients to the dry and mix together.
Spray square baking dish with a non-stick butter spray and pour batter into dish.
Bake 20 - 30 minutes.
Makes 16 squares (1 serving = 2 squares).
Nutrition Info:  96 calories, 1.4 grams Fat, 12 grams Carbs, 10 grams Protein.
* An easy way to make Oat Flour is to grind up old fashioned oats in a coffee grinder or food processor until it is the consistency of flour.  I store mine in the freezer.

"Twisted" Tuna
1 can water packed Tuna
1 avocado
1 stalk celery
1/2 lime
cilantro, kosher salt and freshly ground black pepper

Cut the avocado in half, remove the seed and peel.  Put avocado in a mixing bowl and "smash" (like the technical term?) it with a form til smooth.  Open the tuna, drain the water and add to bowl.  Chop your celery and cilantro and add.   Squeeze lime juice over all and mix well.  Season to your like with kosher salt, fresh ground black pepper and more cilantro and lime juice if needed.

This would be great served on a bed of lettuce, stuffed into a pita pocket, wrapped in a tortilla or lettuce . . .

If you've got any questions about AdvoCare products or the 24 Day Challenge, you can find more info here  or leave me a comment or send me an e-mail (mary.vannus@yahoo.com).

Hope you have a great weekend!

Mary