Kitchen Sink Vegetable Soup

About a month ago I joined a vegetable coop, Bountiful baskets.  http://www.bountifulbaskets.org

The produce is just wonderful. I picked up my second basket today. When I went to put it in the refrigerator, I noticed that I had a lot of "leftovers". So, I pulled it all out. Put all of the new stuff in and began chopping. I used my spiral and slice and easy slicer. Made the work pretty fast.

http://new.pamperedchef.com/pws/tkennedy/product/1136

So, here is my recipe for Vegi soup and left over chicken. Enjoy!!

In a stock pot, heat 4 quarts water

3 leeks
4 stalks celery
3 bunches green onions
5 carrots
5 stalks Bok Choy
1 head garlic
3 russet potato
1 gold potato

Chop the leeks and green onions. Use a mandoline or spiral and slice for all of the other Vegis. By slicing very thin, reduces cooking time.

Bring to a boil.

Add:
1 tsp pepper
1 tsp onion powder
1 tsp garlic salt
1 tsp salt

Allow to simmer for 20 minutes. Use a stick blender and blend until it is just chunky.

I added two cooked chicken breasts, cut into chunks.

Serve. Yum!!

Chicken Wraps

Eating healthy does not have to be hard or tasteless. I am approaching week one on my diet plan. I have lost 7 pounds so far! Woo hoo!! There are a wide variety of ingredients that I have to chose from. The trick is mixing it up and keeping it interesting. Today I cooked about 4 pounds of chicken breasts and one chuck roast. This should get me through about 3 or 4 days of meals. Instead of a salad, this is what I made this evening. Enjoy!!

Chicken Wrap

Heat your skillet. I used a grill pan and press.

Spray the pan with olive oil

1 chicken breast boneless

Season the breast with your favorite seasoning. I used buffalo rub this time for a little kick. Place the breast into a gallon bag. Pound the breast with a tenderizer until uniformly thin.

1 sweet onion

Spiral cut the onion. Or slice it very thin with a mandoline.

8 mushrooms

Slice with an egg slicer.

Place the breast into the hot grill pan. Place the onions and mushrooms on one side. Cover with the press. Allow to cook about 4 minutes. Turn the breast. Cook 2-4 minutes.  Place on a paper towel.

Season with kosher or low sodium salt

Flat bread or 1 pita pocket
1/4 cup fresh spinach

Slice the chicken into thin strips. Place in bread. Top with onions, mushrooms and spinach. Serve.