Moo - Rawr - Meow - Wuff

Today Peyton was all smiles ... and laughs. This morning, he was just sitting on the floor with his toys, busting a gut. This evening, Dan and I discovered that Peyton finds animal noises funny. REALLY funny. Prepare yourself for a few videos that are so cute, you won't be able to keep from smiling =)

Curried Chicken & Rice Soup

I found this recipe HERE. It was super yummy, but there are some things that I plan on changing next time we make it ... I'll talk about those at the end.

Curried Chicken & Rice Soup

•  2 small chicken breasts
• 6 medium carrots, sliced diagonally into 2-inch pieces
• 1 bay leaf
• 6 C chicken broth (I used bouillon and water ... I will use less bouillon than the label calls for next time. Probably take off 1/2 tsp)
• 2 Tbsp unsalted butter
• 1 large onion, very thinly sliced
• 1 tsp sugar
• 1 1/2 tsp curry powder
• 1/3 C jasmine rice (I will use 2/3 C next time)
• 3 Tbsp finely chopped fresh mint
• 3 Tbsp chopped fresh dill (if you're using dried, I recommend about 1/4 Tbsp)
• 1 lemon, cut into wedges

Combine the chicken, carrots, bay leaf and a pinch of salt in a medium saucepan. Add 3 cups broth and bring to a boil; immediately reduce the heat to low, cover and cook until the chicken is just firm, about 20 minutes.

Meanwhile, heat the butter in another saucepan over medium-low heat. Add the onion and sugar; cook until the onion is soft, 5 minutes. Add the curry powder and cook for 1 minute. Add the rice and the remaining 3 cups broth. Increase the heat to medium, cover and simmer until the rice falls apart, 15 to 20 minutes.

Remove the chicken from its broth; discard the skin and shred the meat into pieces. Return the shredded chicken to the same broth.

Puree the rice mixture with an immersion blender until smooth (or use a regular blender, then return to the pan). Pour in the shredded chicken and broth, stirring gently to combine; bring to a simmer. Toss in the chopped herbs and serve the soup with lemon wedges.

Nutrition Facts

Serving Size 605 g

Amount Per Serving

Calories 367 Calories from Fat 122

% Daily Value*

Total Fat 13.6g 21%

Saturated Fat 5.8g 29%

Trans Fat 0.0g

Cholesterol 78mg 26%

Sodium 1317mg 55%

Total Carbohydrates 30.5g 10%

Dietary Fiber 5.3g 21%

Sugars 8.4g

Protein 30.7g

Vitamin A 317% • Vitamin C 30% Calcium 13% • Iron 26%

Nutrition Grade B+

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• High in niacin
• Very high in vitamin A

Bad points

• High in sodium

So, the changes I made (and will make next time) were/are: use more carrots (which I included in the recipe above); use some celery and maybe potatoes and bell pepper; use less chicken bouillon; and use more rice. 

Candied Pecans

Candied pecans are super easy to make and an amazing addition to any salad ... especially the strawberry spinach salad I posted earlier.



Candied Pecans

• 1/4 to 1/2 C pecan halves
• 2 Tbsp sugar
• 2 Tbsp water

Combine all ingredients in a small sauce pan over medium heat. Bring to a simmer, stirring occasionally. Simmer until the syrupy liquid is completely dissolved (about 10 minutes). Be sure to pay attention, though! You do NOT want to burn the sugar!

Nutrition Facts

Serving Size 27 g

Amount Per Serving

Calories  118 Calories from Fat  87

% Daily Value*

Total Fat  9.7g 15%

Saturated Fat  0.8g 4%

Cholesterol  0mg 0%

Sodium  0mg 0%

Total Carbohydrates  8.2g 3%

Dietary Fiber  1.3g 5%

Sugars  6.8g

Protein  1.2g

Vitamin A 0% • Vitamin C 0% Calcium 1% • Iron 2%

Nutrition Grade C+

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• No cholesterol
• Very low in sodium
• High in manganese

Bad points

• High in sugar

Strawberry Spinach Salad

This strawberry spinach salad with chicken was super yummy. We loved it! We cooked the chicken in and topped the salad with THIS homemade balsamic vinaigrette.

Strawberry Spinach Salad

• 2 large boneless skinless chicken breast, cubed
• 2 Tbsp olive oil
• 2 Tbsp balsamic vinaigrette salad dressing
• 4 C spinach
• 1/2 pint strawberries, sliced
• 1/4 C candied pecans
• 2 Tbsp balsamic vinaigrette salad dressing

Cook the chicken breast meat in a skillet over medium heat with 2 Tbsp olive oil and 2 Tbsp balsamic vinaigrette. Cook and stir until the chicken is fully cooked, about 10 minutes. Set aside.

Place the spinach in a salad bowl; scatter the strawberries and pecans over the spinach. Add chicken and toss with 2 Tbsp balsamic vinaigrette salad dressing. 

Nutrition Facts

Serving Size 277 g

Amount Per Serving

Calories 421 Calories from Fat 269

% Daily Value*

Total Fat 29.8g 46%

Saturated Fat 3.3g 17%

Trans Fat 0.0g

Cholesterol 54mg 18%

Sodium 198mg 8%

Total Carbohydrates 16.9g 6%

Dietary Fiber 4.4g 18%

Sugars 8.1g

Protein 23.8g

Vitamin A 113% • Vitamin C 116% Calcium 9% • Iron 17%

Nutrition Grade B+

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• Low in sodium
• High in manganese
• Very high in vitamin A
• Very high in vitamin C

The nutrition facts are based two servings -- as a main dish. 

We had some leftover spinach and strawberries, so I candied a few more pecans and omitted the chicken for a scrumptious side salad to go with our Herb Roasted Pork Loin and Potatoes. Without the chicken and as service for four, the nutrition facts are: 

Nutrition Facts

Serving Size 89 g

Amount Per Serving

Calories 83 Calories from Fat 55

% Daily Value*

Total Fat 6.1g 9%

Trans Fat 0.0g

Cholesterol 0mg 0%

Sodium 50mg 2%

Total Carbohydrates 7.0g 2%

Dietary Fiber 2.2g 9%

Sugars 3.3g

Protein 1.8g

Vitamin A 56% • Vitamin C 58% Calcium 4% • Iron 6%

Nutrition Grade A

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• No cholesterol
• High in dietary fiber
• Very high in manganese
• High in magnesium
• Very high in vitamin A
• Very high in vitamin C

Balsamic Vinaigrette

This very easy and very tasty balsamic vinaigrette recipe is from HERE. I used it to cook the chicken and dress the salad posted HERE. Enjoy!

Balsamic Vinaigrette

• 1/4 C balsamic vinegar
• 2 tsp brown sugar
• 1 Tbsp chopped garlic
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 3/4 C extra virgin olive oil 

Beat the vinegar in a bowl with the sugar, garlic, salt and pepper. Add the oil by droplets, whisking constantly.  

Nutrition Facts

Serving Size 15 g

Amount Per Serving

Calories 93 Calories from Fat 91

% Daily Value*

Total Fat 10.1g 16%

Saturated Fat 1.4g 7%

Trans Fat 0.0g

Cholesterol 0mg 0%

Sodium 74mg 3%

Total Carbohydrates 0.6g 0%

Protein 0.0g

Vitamin A 0% • Vitamin C 0% Calcium 0% • Iron 1%

Nutrition Grade D-

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• No cholesterol
• Low in sugar

Apple Berry Salsa and Cinnamon Chips

My sister Tonya gave me this recipe and it is DIVINE. Next time, we're going to try using jalapeno-apricot jam instead (or just add some jalapenos) to give it a little kick.

Apple Berry Salsa

• 2 medium Granny Smith apples, coarsely chopped
• 1 pint strawberries, diced (about 1 1/2 C)
• 2 kiwi, peeled and diced
• 1 small orange
• 2 Tbsp packed brown sugar
• 2 Tbsp apple jelly or apricot jam

Combine apples, strawberries and kiwi in a medium mixing bowl. 

Zest orange to measure 1 tsp. Juice orange to measure 2 Tbsp. Add zest, juice, jam and brown sugar to bowl. Mix gently. 

Refrigerate until ready to serve. 

Nutrition Facts

Serving Size 64 g

Amount Per Serving

Calories 39 Calories from Fat 2

% Daily Value*

Total Fat 0.2g 0%

Cholesterol 0mg 0%

Sodium 2mg 0%

Total Carbohydrates 9.8g 3%

Dietary Fiber 1.5g 6%

Sugars 7.2g

Protein 0.4g

Vitamin A 1% • Vitamin C 44% Calcium 1% • Iron 1%

Nutrition Grade A

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• Very low in saturated fat
• No cholesterol
• Very low in sodium
• High in dietary fiber
• Very high in vitamin C

Bad points

• Very high in sugar

Cinnamon Chips

• 8 whole wheat tortillas
• 1 Tbsp sugar
• 1/4 tsp cinnamon

Preheat oven to 400° F.

Cut each tortilla into 8 wedges. Arrange wedges in a single layer on a baking sheet or stone.

Lightly spray tortilla wedges with water and sprinkle sugar evenly over tortillas.

Bake 8-10 minutes or until edges are lightly browned and crisp.

Serves 16.

Nutrition Facts

Serving Size 24 g

Amount Per Serving

Calories  58 Calories from Fat  5

% Daily Value*

Total Fat  0.5g 1%

Trans Fat  0.0g

Cholesterol  0mg 0%

Sodium  65mg 3%

Total Carbohydrates  11.8g 4%

Dietary Fiber  1.5g 6%

Sugars  0.8g

Protein  2.0g

Vitamin A 0% • Vitamin C 0% Calcium 2% • Iron 3%

Nutrition Grade C+

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• No saturated fat
• No cholesterol
• High in dietary fiber

Sour Cream Enchiladas

This is a family favorite ... not the healthiest thing in the world, but oh-so yummy!

Sour Cream Enchiladas

• 10 tortillas
• 3 boneless chicken breasts, boiled and shredded
• 1 can cream of chicken soup
• 8 oz sour cream
• 1 can diced green chilies
• 1 can diced jalapenos (optional)
• 1 C cheddar cheese

Preheat oven to 375° F.

Combine the cream of chicken soup, sour cream, green chilis and jalepenos in a medium mixing bowl.

Spread 1/10 of the shredded chicken in the middle of a tortilla. Spoon about 1 1/2 Tbsp of the cream mixture into the tortilla. Sprinkle a little cheese and roll the tortilla up.

Place the rolled tortilla in a 9x13 pan. Repeat for the remaining tortillas and chicken.

Spread the remainder of the cream mixture on top of the rolled tortillas so that it is covering all of them. Top with the remaining cheese and bake until the cheese bubbles and begins to brown at the edges of the pan; approximately 20 minutes.

Optional: you can reserve about 1/3 C of the chicken water and add it to the cream mixture for more flavor. That's my favorite way to do it =)

Nutrition Facts

Serving Size 399 g

Amount Per Serving

Calories 579 Calories from Fat 281

% Daily Value*

Total Fat 31.2g 48%

Saturated Fat 15.9g 79%

Trans Fat 0.0g

Cholesterol 116mg 39%

Sodium 1737mg 72%

Total Carbohydrates 40.0g 13%

Dietary Fiber 4.9g 20%

Sugars 2.2g

Protein 35.3g

Vitamin A 34% • Vitamin C 35% Calcium 48% • Iron 19%

Nutrition Grade B+

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• Low in sugar

Bad points

• High in saturated fat
• High in sodium