Jan
22
2010So I’m the proud new owner of a nose that won’t stop dripping. I’ve rubbed it raw many times over with tissue and due to the possiblity that Sudafed could dry up milk supply (and did dry mine up once before when I took it) there’s not much that makes my nose feel better. But this soup did the trick and I’m thawing out the second freezer meal in hopes that it’ll get me back up to 100%.
My small group leader served this a few Wednesday nights ago and it was so good I begged for the recipe, now I’m loving it even more. It’s easy to make and definitely makes me feel like I’m doing something good for my sick body 😀 I don’t know where she found this recipe, but “honey fudge” is a genius!
Mexican Chicken Soup
this is my favorite food in the whole world, it is so delicious! it is a little on the spicy side though, since that is how we like it…
this is my favorite food in the whole world, it is so delicious! it is a little on the spicy side though, since that is how we like it…
by honey fudge
50 min | 20 min prep
SERVES 6 -8
- 3-4 chicken breasts, cubed
- 1 (14 1/2 ounce) can diced tomatoes with green chilies
- 1 large onion, chopped
- 3 tablespoons fresh cilantro, chopped
- 2 cups cooked rice
- 8 cups chicken broth (I added more broth)
- 3 tablespoons jalapenos, chopped (i used a single fresh one)
- 2 limes, cut into wedges (you can also use bottled lime juice)
- 1 avocado, chopped
- In a large pot, add everything but the rice, avocado and limes, cook on high heat, bring to a boil for 30 minutes.
- Turn heat down to low and simmer, add rice and stir as little as possible until you are ready to eat.
- Add avocado chunks into soup and stir once.
- When ready to eat serve soup with juiced lime wedges, the juice adds a very nice flavor to the soup.
Jan
07
2010One of the hardest parts about going dairy free and breastfeeding at the same time is the lack of dairy free convenience foods! Seriously, as if breastfeeding a fussy baby every 2-3 hours wasn’t enough, all of a sudden you’re also forced to make your own snack food because you’re having trouble finding anything dairy free; there just isn’t enough hours in the day! I hope this list of quick things to eat or make will help you on your way.
Dairy-free Snacks and Treats*:
- Fresh Fruit
- Thomas Bagels (Wheat and Cinnamon Raisin for sure)
- Sara Lee Wheat Blueberry Bagels
- Jiffy Cornbread Mix
- Duncan Hines Brownies
- Martha White Muffin Mix (Chocolate Chocolate Chip, Honey Bran, Chocolate Chip for sure)
- Original Sun Chips
- Synder’s Pretzels
- Wheat Thins Tuscan Herb Flat Bread
- Regular Wheat Thins
- Earth Grain Honey Wheat Berry Bread (love this stuff)
- Natures’ Own Bread (Honey Wheat, 7-grain, Wheat)
- Marshmallows
- Graham Crackers
- Quaker Instant Maple Brown Sugar Oatmeal (our store brand doesn’t have milk either)
- Ritz Crackers
- Pop Tarts
- Nesquick Chocolate Powder (with rice milk this makes a convincing hot chocolate, but it’s less than appetizing with soy or almond milks)
* Always read the labels to ensure that these items are dairy-free. Formulas change from time to time and some companies have different ingredients depending on where the product is manufactured.
Please help me add to this list if you can!
Jan
03
2010I’m loving soups right now: warm, comforting, and easy.
Sausage Minestrone
Ingredients:
- Onion, chopped
- Sausage (I used breakfast sausage because it was on sale, but Italian would be super yummy too)
- 28 oz Can of diced tomatoes
- box of low sodium chicken broth
- Can of beans (optional, I used kidney)
- 1/3-1/2 cup Alphabet Pasta (or any small pasta)
- Swiss Chard or Spinach, cut up or torn into small chunks.
- Garlic power, basil, rosemary, thyme, and pepper to taste.
Directions:
- Cook Sausage and Onion in a bit of oil until Sausage is cooked through.
- Add tomatoes, broth, beans and pasta.
- Bring to a boil and cook until pasta is tender.
- Turn off burner and add Swiss Chard or Spinach.
I doubled this and froze some for a lazy day. So easy and so good.
Dec
27
2009For me, the hardest part of going milk free was adjusting my thinking to what I could eat rather than lamenting what I’m missing. However, once I did some research on all the dairy replacement products out there, googled some dairy-free recipes, and thought about how I could adapt what I normally cook, going milk-free wasn’t so bad. In fact, I’m really enjoying trying some new dishes! But I won’t lie: I’m tempted to feed the girls frozen milk for two or three days so I can binge on Mac and Cheese, Pizza, Tacos, and Ice Cream…
So for those of you with the same Milk-Free Restrictions the girls have put on me, I’ve decided to start a dairy-free recipes series. As I’ve already mentioned, most of my cooking is a fun creative experiment. I toss things in the pan and see what happens. But since I have two little ones to care for, most of these recipes will be very simple and quick. However, sometimes I do cook-a-thons on Saturdays or Sundays while Derek cares for the girls, so some recipes take longer. I’ll try to remember to mark more weekend-oriented recipes.
Ham and Bean Soup
Hands on Time: 10-20 minutes chopping veggies. Less if you roughly chop them in the food processor.
Total Time: 30-40 minutes
Ingredients
- Onion
- Celery
- Red Potatoes
- (Any other veggies dying to get out of your fridge)
- 2 packages of cubed ham (or a ham and turkey mix)
- 2 Cans of Great Northern beans
- 2 containers of reduced Sodium Chicken Broth
Directions
- Finely chop onion and celery and cook in a little oil until translucent.
- Add finely chopped potatoes and ham cubes. Cook while rinsing your beans.
- Add beans and broth. Bring to a boil.
- Turn down to a simmer and simmer until potatoes are tender (15-20 minutes)
- Serve with homemade Jiffy Corn Muffins (dairy-free mix!) if desired.
