Archive for April, 2010

Chicken Lime Tortilla Soup

April 26, 2010

The original recipe comes from here.  After I started getting ready I realized that I was completely out of canned diced tomatoes.  We substituted with a can of tomato sauce, a few fresh tomatoes, and a can of diced green chilies.  I also had some mushrooms that I needed to use so I threw them in too.  Next time I will play with the seasonings a bit more.

4 chicken breasts, cooked & cubed/shredded
1 onion, diced
16 oz. can of diced tomatoes
10 oz. can tomatoes with diced green chilis (RoTel)
8 c. water
3 (16 oz.) cans hominy, drained
6 chicken bouillon cubes
salt to taste
1 tsp. Italian seasoning
Monterey Jack cheese
tortilla chips

Saute onion in a little butter.
Add the rest of ingredients & simmer for about an hour.
Serve over crushed chips, squeeze 1/2 lime over each bowl & top with cheese.
(the lime is a MUST–it makes the soup!)


Veggie Potato Quiche

April 15, 2010

I got this from who got it from  It is a great way to get in tons of veggies and protein.  We ate the leftovers for breakfast for a few days.  I think it would a fabulous addition to a brunch buffet.

Veggie Quiché with Potato Crust
or Eggie Cake
adapted from For the Love of

2 red potatoes, sliced very thin
1 tsp olive oil
1/2 sweet onion
1 , diced
1 cup of fresh spinach, diced
1 cup of shredded carrots
1 tomato, diced
1/4 cup reduced fat feta cheese
6-7 leaves of fresh basil, chopped (I just sprinkled mine on)
4 eggs
8 egg whites (or 2 cups of Egg Scramblers)
1/4 cup skim milk
sea salt and freshly cracked pepper, to taste

Preheat oven to 375 degrees. Coat pie dish with cooking spray. Layer and overlap thin slices of potato on the bottom of pan. Bake in oven for 10 minutes, then remove from oven.

Meanwhile, heat the olive oil in a skillet over medium heat. Saute the onions for 3-4 minutes, then add carrots, zucchini and spinach for another 4-5 minutes or so. Remove from heat.

Sprinkle the diced tomato, basil and half of the feta cheese over potatoes. Then layer on the cooked veggies. Beat the eggs with milk and season with salt and pepper to taste. Pour the egg mixture on top of the veggies and top with the remaining feta cheese.

Cook for 40 minutes or until a knife inserted comes out clean.  Remove from oven and let cool for 10 minutes before slicing.