Healthy veggie soup with cheese

Review by Lyndee:

1 bag broccoli, cauliflower and carrots (frozen food aisle)

1 container plain greek yogurt

1 can chicken breast

½ cup 2% shredded cheddar cheese  

Onion

Salt & Pepper (to taste)

Hot sauce (optional)

Cook frozen veggies and chopped onion per instructions on bag.  Add yogurt and chicken breast.  Let simmer until veggies are soft.  Salt & pepper to taste.  Add a few dashes of hot sauce if you would like. Stir in shredded cheese just before serving.   

If it’s runny, mix ¼ cup of milk and 2 teaspoons of flour.  Pour in slowly while stirring.   

This turned out pretty well for a throw together, last minute soup of the top of my head.  The only thing I would change is maybe when cooking the veggies, instead of using water as directed on the bag, I would try some chicken broth to add a little extra flavor.  

Healthified breakfast melt

Review by Lyndee:

Ingredients:

¼ egg beaters

2 slices fat free American cheese

2 pieces light Italian bread

4 pieces deli ham

Light butter spread or spray

Directions:

Butter one side of each slice of bread.  Lay butter side down in a pan.  Set piece of cheese and two pieces of ham on each slice.  Cook on medium heat.  Cook egg beaters in a small separate pan.  When egg beaters are done, move on top of one of the bread slices.  Flip the other slice on top.  Cook until the bread is a golden brown.

This is a great way to break from the norm of your daily breakfast routine.  It’s warm and gooey and nutritious at under 300 calories and 5 grams of fat. Plus, you get almost 30 grams of protein in this hearty little sandwich.  You could swap turkey bacon, sausage or meatless soy crumbles for the ham as well.  

Honey-lime chicken skewers

Review by Lyndee:

Ingredients:

3 tablespoons soy sauce

2 tablespoons honey

1 tablespoon vegetable oil

juice of one lime

2 garlic cloves, minced

1-2 teaspoon Siracha

red pepper flakes, to taste

2 tablespoon cilantro

1 pound skinless, boneless chicken breasts

In a small bowl, combine your ingredients, through the cilantro. Mix thoroughly.  Pour marinade over chicken breasts and turn to coat. Cover and marinate for at least 1 hour. If you are using skewers, make sure to soak in water for at least 5 minutes.  I skipped the skewers since I was using an indoor grill and just did chunks o’chicken.  

Grill on medium high heat for 6 to 8 minutes per side, until juices run clear.

These were incredible!  Tender, juicy and sweet with a hint of spicy after taste.  Very easy to make and cheap too.  Loved this chicken and will definitely be making it again.