Skinny Broccoli Cheddar Soup


I love broccili cheddar soup but I always try to refrain from ordering it when I’m out because we all know how calorie-packed it can be. But.. everyone knows that cheese makes everything taste better, right?! Don’t worry because I came up with a “skinny” or guilt-free version of broccoli cheddar soup that is actually good for you! Always remember that you can always eat the foods you love because there is always a way to make it healthier. This soup really hit the spot  on this cold chilly night and I know it will for you too!

1 Tbsp olive oil
1 medium white onion; chopped
1 tsp salt
1 tsp pepper
3 cups broccoli; chopped
3 cups cauliflower; chopped
1 carrot; shredded
2 cups 2% milk
1 tsp dijon mustard
2 cups shredded reduced fat sharp cheddar cheese
1 Tbsp corn starch
2 cups chicken broth

1. In a large pot on medium heat, add olive oil, chopped onion, and season with salt and pepper. Cook for 5 minutes until browned. Add in broccoli, cauliflower, shredded carrot and milk. Let sit for 7-10 minutes or until broccoli and cauliflower is soft.

2. With an immersion blender, blend soup until creamy. Stir in mustard, cheese, corn starch (for thickening), and chicken broth. Blend once more with the blender and then simmer soup for 25 minutes. Top with more shredded cheese and enjoy!

***I highly recommend getting an immersion blender. I absolutely love mine and it is so convenient and easy to use when cooking. You can find them almost anywhere such as Macy’s, Target, and Bed, Bath, and Beyond.

Homemade Lentil Soup


Yield: 8

1/4 cup olive oil
1 white or yellow onion; chopped
2 carrots; peeled and chopped
2 stalks celery; peeled and chopped
1 zucchini; chopped (leave skin on)
1 cup lentils; cleaned and washed
1 8oz can tomato sauce
1 cup chicken broth
2 cloves garlic; chopped
1/4 cup parsley; chopped
3 cups water
1 cup orzo pasta
4 leaves fresh basil; chopped
1 package frozen spinach; drained and chopped
Parmesan cheese (to sprinkle over soup)
Salt and pepper to taste

1. In a large pot, sauté oil with onions, celery, carrots, and parsley. Once golden, add lentils and sauté until slightly soft.

2. Add tomato sauce, water, chicken broth, salt and pepper to taste to pot. Continue cooking on medium heat for 45 minutes. Add pasta along with basil, garlic, and frozen spinach. Simmer for 15 minutes and then serve with grated parmesan cheese.

Homemade Chicken Soup


Yield: 8

1 whole chicken; rinsed
1 bay leaf
1/4 cup parsley; chopped
1 white or yellow onion; chopped
6 whole carrots; peeled and chopped
6 whole ribs of celery; peeled and chopped
1/2 tsp salt
1/2 tsp black pepper
1 cup low sodium chicken broth
1/2 cup pastina (tiny pasta)

1. In a large pot add celery, carrots, onions, parsley, bay leaf, salt, pepper, and chicken (breast down) and add water until chicken is covered. Bring to a boil over high heat, add pastina, then reduce to a simmer, and cook until chicken is cooked through. Skim any foam that rises to the top.

2. Once chicken is cooked, remove from pot and shred once cool. Add back into pot and continue cooking until its heated.

Homemade Macaroni & Cheese


Yield: 8


1/2 lb macaroni pasta
1 cup of american cheese
1 cup of sharp cheddar cheese (I used reduced-fat)
1 cup of reduced fat milk
2 Tbsp butter
1/4 cup seasoned breadcrumbs
Pinch of salt

1. Preheat oven 375 degrees F. Bring a medium sized pot to boil. Once water starts to boil, add pasta and stir occasionally until cooked (about 8 minutes). Drain and set pasta aside.

2. In a medium sized pan, add milk, cheeses, and salt. Stir occasionally until cheese starts to melt. Add salt and let make sure cheese coats the a spoon to tell if it is ready.

3. In a large mixing bowl, add pasta, cheese sauce, and breadcrumbs. Mix until pasta is evenly coated. Place in a baking dish and top with more breadcrumbs for an extra crunch. Bake for 10 minutes unatil cheese is a light golden brown on top.



French Onion Soup

20131026-150522.jpgYield: 6-8


6 yellow onions; peeled and thinly sliced
2 Tbsp olive oil
1 Tbsp butter
4 cups of Beef Broth
¾ cup dry white wine
8 thick slices of swiss cheese
8 toasted French or sour dough bread slices
1 bay leaf
1 sprig fresh thyme

1. In a large saucepan, sauté the onions in the olive oil and butter on medium high heat until well browned, but not burned, about 30-40 minutes (or longer).

2 Add beef broth, white wine, bay leaf, and thyme. Cover partially and simmer until the flavors are well blended, about 30 minutes. Season to taste with salt and pepper. Discard the bay leaf.

3. Toast the bread slices and with a ladle, add soup to oven-safe soup bowls and top with toasted bread and a slice of cheese. Broil for 5 minutes, or until golden brown. Serve and enjoy!