Soup’s On! I love this soup served with a nice grilled chicken breast for a well balanced meal. Research shows that broth-based soups help you lose weight without feeling hungry all the time. Gotta love that

Prep Time: 15 minutes
Cook Time: 30 minutes

1 Tbsp olive oil
1 medium onion, chopped
1 c low sodium chicken stock
1 medium sweet potato, peeled and diced
5 large carrots, peeled and diced
1 Tbsp jarred ginger, chopped
Plain nonfat Greek Style yogurt (as garnish)

1. Heat oil in a large saucepan. Add onion and cook until soft, about 2 to 3 minutes. Add stock plus 2 cups water, then add sweet potato, carrot and ginger. Bring to a boil, reduce heat, and simmer, until vegetables are tender, about 15 minutes.

2. Strain out vegetables and put them in a food processor or blender. Puree until smooth, adding a bit of broth of needed. (You might have to do this in batches depending on the size of your blender)

3. Pour vegetable puree back into the saucepan and stir until well blended and smooth. Add salt and pepper to taste. Serve with a dollup of yogurt on top!

Makes 4 servings: 119 cals, 4.3g fat (0.7 sat), 18g carbs, 112mg sodium, 4g fiber, 4g protein per serving

Here is a terrific high protein, healthy, portable meal….enjoy!

1/2 tsp. ground cumin
1/2 tsp. dried thyme, crushed
2 tsp. dry yellow mustard
2 tsp. black pepper
2 tsp. McCormick’s Chipotle Pepper Spice (spicy, but really adds a lot of flavor to the recipe)
1 tsp. salt
1 cup quick cooking oats
2 cloves garlic, minced
1 small onion, finely chopped
2 stalks celery, finely chopped
3 egg whites
1 1/2 – 2 lbs. ground chicken breast

Preheat oven to 375 degrees.

In a large bowl, add cumin, thyme, yellow mustard, black pepper, McCormick’s Chipotle Pepper Spice, salt, oats, garlic, onions and celery.

Mix until well combined.

Next add the ground chicken and egg whites and mix with your hands until evenly distributed.

Make racquetball size portions and place in muffin tins, sprayed with non-stick spray.

Bake for 40 minutes.