Chelsea hosted the bookclub this month and per bookclub tradition prepared a wonderful dinner for us girls. After 9 years, the bookclub has a few "rules": the hostess picks the book (usually), the hostess cooks (or picks-up) a delicious dinner, and then we drink lots of wine, eat wonderful food, and eventually talk a bit about the book. This month's dinner included a wonderful salad with berries, nuts, and fresh veggies along with two awesome soups. Chelsea made both the Tomato Basil Soup and the Chicken Noodle Soup from scratch. They were both healthy, flavorful, and delicious. I am hoping to post the Tomato Basil recipe below (once I get it--hint, hint) and the Chicken Noodle recipe can be found in the Hungry Girl recipe book. According to the website, the Hungry Girl philosophy is to eat delicious food that is healthy and low or no carb. This requires some smart ingredient substitutes. For example, instead of wheat noodles the soup had soy noodles. These were delicious and much more healthy than the carb-loaded regular noodles. For Hungry Girl soup recipes click here. Hungry Girl also suggests using pumpkin as a replacement for eggs and oil in baking. Chelsea employed this trick successfully for her peanut butter brownies, which were super gooey and rich. Thanks, Chels, for introducing me to Hungry Girl and for making a delicious dinner for us Hungry Girls!
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3 comments:
I just loved the Hungry Girl chicken noodle soup. Chelsea's HG peanut butter/chocolate brownies have inspired me to purchase the cookbook. It was great to have low fat food that tasted so good!!
I just loved the Hungry Girl chicken noodle soup. The extra "kick" from the added pepper made my taste buds very happy. Chelsea's HG peanut butter/chocolate brownies have inspired me to purchase the cookbook. It was great to have such a wonderful meal without all of the calories!
Adrienne suggested another HG recipe for Chicken Pot Pie that she said was delicious:
8 oz raw boneless chicken, cut into bite-sized pieces
3 cups frozen mixed veggies
One 10.75 oz Campbells 98% FF Cream of Celery Soup
3 servings Pillsbury Reduced Fat Crescent Rolls refrigerated dough
Directions:
Preheat oven to 350
Cook chicken for several minutes in a pan spritzed with cooking spray, until chicken is cooked but tender. Set aside
Heat veggies in the microwave
Mix chicken, veggies, and soup together then place in a 9-inch round baking dish sprayed with nonstick spray. Place dish in oven and bake for 30 min or until mixture is hot and bubbling, stirring halfway through.
While dish is cooking, unroll 3 crescent rolls. Roll dough out into a super thin circle just large enough to fit inside the dish.
Add dough to the top of the mixture and cook for an additional 15 to 20 min. until top is golden.
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