We're almost done with the first month of 2016. How are your resolutions panning out? Are you actively counting calories, or watching your fat intake? Are you moving more? Maybe working towards running a 5 or 10K?
If you're curious how Doug from the Arkansas Test Kitchen is doing, check out his fitness blog: Blood Sweat and Gears for updates on his progress. The Wisconsin Test Kitchen is focused on training for a 10K in March; and Kevin just registered for Tough Mudder in October. It's been almost a year since his spinal fusion surgery; and he's ready to get back to running and fitness again.
Let's talk about nutrition for a second. A lot of people give up before they even get started on healthy eating because they think the only thing they're allowed to eat is salads and chicken breasts. Not true. This time of year, soups are a great low-calorie, filling option. They're also a great way to incorporate more vegetables into your diet. Here's a soup recipe the Arkansas Test Kitchen tried out a few weeks back!
Tuscan Chicken Soup
Recipe courtesy of myrecipes.com/recipe/Tuscan-chicken-soup
Let's talk about nutrition for a second. A lot of people give up before they even get started on healthy eating because they think the only thing they're allowed to eat is salads and chicken breasts. Not true. This time of year, soups are a great low-calorie, filling option. They're also a great way to incorporate more vegetables into your diet. Here's a soup recipe the Arkansas Test Kitchen tried out a few weeks back!
Tuscan Chicken Soup
Recipe courtesy of myrecipes.com/recipe/Tuscan-chicken-soup
1 cup chopped onion
2 tablespoon tomato paste
¼ teaspoon freshly ground black pepper
1/8 teaspoon salt
1 (15 ounce) can white beans (try finding cannellini beans)
1 (14 ounce) can fat free, low sodium chicken broth
1 (7 ounce) bottle roasted red bell peppers (try looking in the Italian section of your grocery store)
1 lbs boneless, skinless chicken thighs
3 garlic cloves minced
6 ounces package fresh baby spinach
8 teaspoons grated Parmesan cheese (try using fresh if you can)
1. Cut the red bell peppers in 1/2” pieces
2. Cut the chicken thighs into 1” pieces
3. Place the first nine ingredients into the slow cooker
4. Cover and cook on high for 1 hour
5. After 1 hour, turn heat to low and cook for an additional 3 hours
6. After 3 hours on low, stir in the spinach and cook for an additional 10 minutes
7. Ladle soup in a bowl and top with grated Parmesan Cheese
8. Enjoy with a piece of toasted bread
Notes from the Test Kitchen:
1. While preparing, it might look like there isn't enough liquid in the crock pot. Don't worry- there will be plenty by the time the soup is done.
2. Fire roasted tomatoes would add a great flavor to the soup if you'd prefer.
8 servings
Calories: 295 Fat: 4.7 Fiber: 8.6
Nutritional Information provided by www.caloriecount.com
Let us know how you're doing on your New Years Resolutions! Leave your updates in the comments below.
Stay Cool,
The Cool Dads Crew
The Cool Dads Crew
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