Weight Watchers + Fresh Vegetable Soup, Spanish Chicken Skillet WW+ 7

Hello, I am back in weight watchers and I am doing good so far.  my sugar is coming down and that is important to me.  I made for us the weight watchers vegetable soup that we will have a cup before dinner and it is really good of course I change some things and will have on there what I did but it was nothing big.  The next day like any good soup even taste better.  I also made Spanish chicken for us and that is good I had some for lunch for me.  Yesterday we got snow, I went to pick up Dennis who works 11 miles from the house it took me 1 hour and 20 minutes to get there, the roads were icy under the snow and you had to drive slow, it took me 1 hour and 30 minutes to get home it was coming down harder that time and my wipers blades kept getting iced up.  I am going to go and get new winter blades on my car today.  I shovel the patio this morning to clear it for the dogs and that is done yea, we will have some one come and plow us out in the morning I am sure, if not then we will shovel the driveway, I hope not it is 500 feet long and I can not do that much any more use to do it all the time in winter but it takes it toll on you I use to do it by hand and then got a snow blower and then I said no more, we no longer have the snow blower, we hired some one to plow us out now, it is nice.

Fresh Vegetable Soup

Weight Watchers Recipe

1 Points Plus Value

 Prep time:  35 min

Cook time:  13 min

 Serves: 12

2 clove(s) (medium) garlic clove(s), minced   

2 medium uncooked carrot(s), diced   

2 small uncooked zucchini, diced   ( I omitted this)

2 cup(s) uncooked savoy cabbage, or other variety, shredded   

2 cup(s) uncooked Swiss chard, chopped    ( I add Kale instead)

2 cup(s) uncooked cauliflower, small florets   

2 cup(s) uncooked broccoli, small florets   

1 medium uncooked onion(s), diced   

1 medium sweet red pepper(s), diced   

1 rib(s) (medium) uncooked celery, diced   

2 tsp thyme, fresh, chopped   

6 cup(s) vegetable broth   

2 Tbsp parsley, or chives, fresh, chopped   

1/2 tsp table salt, or to taste   

1/4 tsp black pepper, or to taste   

2 Tbsp fresh lemon juice, optional    ( I added this)

 Put garlic, vegetables, thyme and broth into a large soup pot. Cover and bring to a boil over high heat; reduce heat to low and simmer, partly covered, about 10 minutes.

Stir in parsley or chives; season to taste with salt, pepper and lemon juice. Yields about 1 cup per serving.

Notes ( I did not do this)

If you like thick soups, consider pureeing this recipe in the pot with an immersion blender.

There are so many variations on this recipe. Add or leave out vegetables to suit your taste.

Save time by using frozen vegetables instead of fresh ones (though the texture of the soup might change a bit). You can also buy small amounts of pre-cut vegetables from your supermarket's salad bar.

***********************************

This is very good I did not add any rice but you can if you want then the points will change.

Spanish Chicken Skillet WW+ 7

Weight Watchers Plus Points on it  7

1/4 cup flour
1 teaspoon salt (I used 1 tbsp. By accident, but I think the 1 tsp wouldn't be enough and would use 1 tbsp again)
1 1/2 lbs chicken , boneless, skinless (cut into 6 serving size pieces)
2 tablespoons olive oil
1 large bell pepper , cut into strips (green or red)
1 large onion (cut into strips, I used one bag of frozen pepper and onion stir fry mix in place of the fresh veggies)
1 teaspoon garlic , chopped (our own addition but we're garlic lovers!)
1 (14 ounce) can diced tomatoes , undrained (I used the fire roasted, yum!)
1/2 cup chicken broth
Spice mix
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon thyme , dried (use to taste, I used the whole amount but it was very thyme-y)
1/4 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes
 

Mix all the spices and then combine them with the 1/4 cup of flour. Put 2 tablespoons of the spiced flour into a large zip top bag along with the chicken and shake to coat.

Heat the olive oil in a skillet and cook chicken pieces till lightly browned (3-4 minutes per side). Remove to a plate when cooked.

In same pan, saute the peppers, onion and garlic and cook slightly. Add the tomatoes and heat through.

In a bowl with a lid (I used my blender), combine the cold chicken broth with the leftover flour mixture and then add to the veggies. Stir well. Add cooked chicken back in and let simmer for 10-15 minutes. Sauce should thicken as the liquid comes to a gentle boil.

 Serving Size: 1 (264 g)

Servings  Per Recipe:
6 Amount Per Serving
 

Calories 248.2
  Calories from Fat 137
 Total Fat 15.3 g
 Saturated Fat 3.6 g
 Cholesterol 51.7 mg
 Sodium 645.3 mg
 Total Carbohydrate 13.0 g
 Dietary Fiber 2.2 g
 Sugars 4.4 g

**************************************
So that is all for me today I hope that if you try any of these you will let me know what you think.

 

Have a good day and lets keep it safe out their.

Hugs

Aletha