The Skinny on Granny’s Pepper Soup

December 1st, 2011

Hello!  Hope your Thanksgiving was a blast!  Did you make anything to contribute to dinner?  I don’t usually make anything, but my Mom requested I make my Granny’s famous Pepper Soup.  In the past I have not had much luck with it – as it always came out too chunky.  But this time, I decided to pull out all the stops and use a food processor – and it was worth it!

A little history on this Pepper Soup – since I was little, my family and I travelled every year to Kentucky to visit my Granny, Aunts, Uncles, cousins, and friends for Thanksgiving.  And every year, my Granny made her famous Pepper Soup for our Thanksgiving appetizer.  Since she passed away a few years ago, we no longer make the trip to KY, but my family has not forgotten our beloved soup.  And this year, I managed to perfect Granny’s AMAZING recipe!  Here we go :)

Here’s what you’ll need.

Ingredients:

  • 4 large green peppers – chopped and seeded
  • 2 large white onions – chopped
  • 1 tbsp oil
  • 1 tbsp butter
  • 1 tbsp flour (optional)
  • 4 cups chicken broth
  • 1 cup half and half
  • 1/4 tsp salt (to taste)
  • 1/4 tsp pepper (to taste)
  • 1/4 tsp cayenne pepper (to taste)

Directions:

In a medium sauce pan on medium-low heat, sauté chopped peppers and onions with the butter and oil.  Do NOT brown.

Add flour to the vegetables, mixing well.

Add chicken broth, and bring to a boil.

Remove from heat, and puree the soup mix 2 cups at a time – seriously, it needs to be SMOOTH!

Return to medium sauce pan, and add pepper, salt, and cayenne pepper.  Simmer on low heat for about 30 minutes to let the flavors settle.

Serve in mugs – YES MUGS!  This stuff is addicting, so if you serve in mugs, it will allow for portion control :)

This is a classic recipe – just like my Granny :)  And is sure to be a crowd pleaser.  Because it was such a hit at Thanksgiving, I plan to make it again at Christmas.  This recipe is definitely a 5 star!

Not a green pepper fan?  My Aunt tells me that she has made the same recipe, but substituted the green peppers with broccoli or asparagus – yummy!  Can’t wait to try!

Looking for more scrumptious Atkins dishes?  Check out my Atkins Pinterest board!

Hope you all have a fabuluous weekend!  Hoping to FINALLY get some new tutorials posted, new items in the shop, and share some updates on the new house!  Until then!

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The Skinny on Roasted Pepper Chicken

October 31st, 2011

Hello again!  Today I’m sharing with you a new Skinny Recipe – Roasted Pepper Chicken!  Is your mouth watering yet?  Cuz this recipe is awesome!

Here’s what you’ll need.

Ingredients:

  • 1 chicken breast
  • 1/2 cup mozzarella cheese
  • 1/4 jar of spaghetti sauce
  • 1 cup frozen green beans
  • 1/4 cup roasted red peppers

Directions:

Preheat over to 400 degrees.

Coat a small baking dish with some Pam.

Cut a pocket into the center of the chicken, and stuff the mozzarella cheese and roasted red peppers inside.

Spread green beans around the chicken breast.

Pour sauce over chicken and vegetables.

Bake for 40 minutes, or until chicken is thoroughly cooked.

Garnish with some parmesan cheese, serve, and enjoy!

This recipe was delicious!  And it deserves a 5 out of 5.

Looking for more scrumptious Atkins dishes?  Check out my Atkins Pinterest board!

Happy Halloween everyone!

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The Skinny on Italian Chicken Bake

October 14th, 2011

Hi friends!  Welcome back :)  Today I’m sharing with you a Skinny Recipe – Italian Chicken Bake!  It’s super yummy and REALLY  easy, so let’s get started!

Here’s what you’ll need.

Ingredients:

  • 2 chicken breasts
  • 8 oz. cream cheese
  • 1 can tomato soup
  • 1 t garlic powder
  • 1 T italian seasoning
  • 1 bag frozen veggies (I used a broccoli, cauliflower, carrot mix)
  • 2 cups finely grated parmesan cheese

Directions:

Preheat over to 400 degrees.

Coat a small baking dish with some Pam, sprinkle 1/2 t of garlic salt on the bottom of the dish, and place chicken breasts in the dish.

Spread the whole bag of veggies on top of the chicken breasts.

In a bowl, thoroughly mix cream cheese, tomato soup, 1/2 t of garlic salt, and 1 T italian seasoning.

Pour mixture over chicken and vegetables.  Top with parmesan cheese.

Bake for 40 minutes, or until chicken is thoroughly cooked.

Serve, and enjoy!

This recipe was pretty good, but could use some alterations.  So today, I’ll give it a 3 out of 5.

To make this recipe a 5, I would suggest only using 4 oz. of the cream cheese, and adding more garlic powder to the mix!

Looking for more scrumptious Atkins dishes?  Check out my Atkins Pinterest board!  Have a great weekend!

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The Skinny on Balsamic Chicken

September 19th, 2011

I know it’s been awhile. I’ve been super busy with custom orders, designing invitations, and making gifts … lots of gifts! But fear not my Atkins loving friends – I have another AWESOME recipe for you! Announcing …

I came across this awesome looking recipe for roasted green beans with mushrooms, balsamic, and parmesan while browsing around Pinterest – seriously, love that website.

Here’s the original recipe from Kalyn’s Kitchen.

Well I decided to take this recipe, and add some chicken. Here’s what you’ll need.

Ingredients:

  • 3 chicken breasts
  • 8 oz. mushrooms, sliced in 1/2 inch slices
  • 1 lb. fresh green beans, preferably thin French style beans
  • 1 1/2 T olive oil
  • 1 T balsamic vinegar
  • salt and fresh ground black pepper to taste
  • 2 T finely grated parmesan cheese

I also switched the directions up a bit.

Directions:

In a large skillet, mix together all ingredients.

Sautee on medium heat until chicken is cooked thoroughly.

Serve!

This recipe was REALLY yummy, and much deserving of a 5 star rating!

Look for more yummy, low carb creations? Check out my Atkins Pinterest board! There are LOTS of goodies there, and more get added every day.

Check back tomorrow for an awesome tutorial to make these fierce earrings!

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The Skinny on Tex-Mex Chicken

July 13th, 2011

This week, I’m happy to report that I have found another DELICIOUS low-carb meal for you all. Much better than last week! Presenting…

 

Ingredients:

  • 4 Chicken Breasts, cut into 1″ pieces
  • 2 tbsp taco seasoning mix
  • 2 tbsp flour
  • 2 cups frozen corn
  • 1 large red pepper, cut into 1″ pieces
  • 1 large green pepper, cut into 1″ pieces
  • 2 cups fresh salsa (I like Giant’s homemade Garden Salsa)
  • 1 cup shredded Mexican style cheese

Directions:

Place chicken, taco seasoning, flour, corn, red pepper, green pepper, and salsa into your crockpot. Cover with lid.

Cook on either Low for 6 to 8 hours, or High for 3 to 4 hours.

Stir just before serving, and garnish with cheese. Yum!

 

I absolutely LOVE this recipe.  Just enough flavor.  And it’s perfect because you can set it and forget it!  So this one gets a grand 5 out of 5 stars!

 

Do you have any low-carb slow cooker recipes stashed away in your kitchen?  I would love to hear about them! You can either email them to me, or post them in the comments section!

I’m hoping to have another crafty tutorial up this week, so stay tuned!

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