Wisconsin Potato Cheese Soup

Paul and I have been sick for the last few days. We were both quite weak and had very little energy to make dinners, but we also knew that we needed something healthy and light in our system.

Together, we made this soup, which is an old recipe from my recipe box. I have no idea where it came from, but I have been making this soup since we got married.

With a broth-base and mild tasting potatoes, it felt good in our stomachs. It also makes 6-8 servings, so we didn't have to do anything but reheat soup during the duration of our sickness.

What I love: Of course, I love the cheesy broth of this soup. I also love how mild this soup is, because it is great to eat when ill! In addition, when we were first married, we had very little money, so I love how cheap it is to make this soup!

Ingredients:
*2 tbsp. butter/margerine
*2-3 stalks of celery, chopped
*1/2 onion, chopped
*6-7 medium potatoes, peeled and diced
*6 cups of chicken broth
*2 cups of milk
*salt
*pepper
*paprika
*2 cups of shredded sharp cheddar cheese
*4 oz. of velveeta (optional), cubed

Directions:
1) In a large soup pan, melt butter and saute celery and onion until tender.
2) Add potatoes and broth. Bring to a boil, then lower heat and cover and simmer until potatoes are tender, approximately 12 minutes.
3) Stir in milk and spices. Add the cheeses and heat only until melted.
4) Serve with bread and enjoy!

Comments:
*The original recipe wants you to use a blender after step #2 and blend the potato mixture. Then, return to the pot and then do step #3. We do not do this because we like chunks in our soup. If you are weird about texture, this is always an option!
*I don't have much else to say. This soup is easy to make, cheap to produce, and delicious just the way it is!

Pasta with blue cheese alfredo sauce

I am SO proud of myself: I invented my own recipe! :) Okay, okay...all I did was add blue cheese to a can of alfredo sauce, but it's a start!


I don't know if alfredo sauce is VERY healthy, but when you add all the veggies to it, I think it still counts as a healthy-ish meal. It still beats eating gravy-heavy meals, or ground beef, or other heavy foods!

The story: I had leftover chicken from my smoky-spicy chicken and wild rice soup. In addition, the grocery store had a sale on alfredo sauce. We haven't had pasta in a long time, and it sounded like a nice way to use up the chicken. However, I have always found alfredo sauce to be a bit bland. I couldn't think of what to do to make it have a more bold taste. I pored over the recipes and apparently, most people like the bland taste of alfredo sauce. This wasn't good enough for me. Suddenly, I thought about how much I love the gorgonzola sauce recipe that I use for my pasta dishes on occasion. However, I didn't want to fuss over the stove with whipping cream and whatnot to make my own sauce. I wondered if alfredo sauce would taste good with blue cheese in it. It seemed like a nice short cut to having a bold sauce, and blue cheese sounded really good at the time. So I risked it and made this recipe, and it was so good! You might be reading this and thinking it's not a very creative idea, but I couldn't find any recipes that suggested it, and I am NOT creative or daring with recipes, so I am proud of my creation. :)

What I love: the combination of mushrooms and blue cheese was delicious. Also, alfredo sauce and blue cheese combine very well together. Paul and I were going 'mmm' throughout the whole meal!

Ingredients:
*Penne pasta (1 box)
*1 jar of alfredo sauce
*4-6 oz. blue cheese crumbles
*chicken, shredded/cubed, and cooked
*olive oil
*1/2 onion, diced
*1 clove garlic, minced
*mushrooms, chopped
*tomatoes, seeded and diced
*basil
*parmesan

Directions:
1) Cook penne pasta as directed on box, drain and set aside (with top on to keep warm)
2) In a large pan, saute onion and garlic until tender. Add mushrooms and chicken. Cook until heated through. Then add alfredo sauce, blue cheese, and tomatoes. Heat and stir until blue cheese melts into the sauce.  Taste and add spices of choice.
3) Add the sauce to the pasta. Mix and serve. Top with basil and parmesan. Enjoy!

Comments:
*We enjoyed this meal with wine as a beverage. This was a wonderful idea! Blue cheese and alfredo and pasta are great to eat with a side of wine. I highly recommend it.
*The main cool thing about this recipe is adding blue cheese to the alfredo sauce. Everything else that you add is up to you! For example, I think that next time I make this, I will experiment with steak (instead of chicken) and I will add spinach as well. Be creative!
*I don't know if I am daring enough to try it, but I started thinking that cooking the veggies in wine instead of in olive oil might make this meal even better. If anyone tries it, let me know if it's good like that...

Smoky-Spicy Chicken and Wild Rice Soup

The other day, I was daydreaming as usual. During my lovely daydreaming time, I realized that I rarely ever eat rice. I can't even remember the last time that I ate rice. It was possibly when Paul made his famous sushi...in October of last year! It's not that I necessarily HATE rice, it's just that rice is a bland, boring food and I like bold flavors in my meals. Anyway, rice is healthy and it is said that it helps people lose weight. This spiked my interest and I pored over many recipes to find a rice soup that actually had taste to it. :)

This is what I came up with. I combined multiple recipes of rice-based soups and "invented" this soup. It was delicious, but perhaps I went overboard on the spiciness of the soup. Next time, I will tame the spice a bit. In my instructions, I give a tamer version, and in the comments, I will explain what I did to make it EXTREMELY spicy, so that if you love spicy food, you can try it that way too. :)

What I love about this soup: it has a deceiving look of a bland, chicken and rice soup, but it had a smoky-type of spice to it that made it SO good! I also loved that it used pepper jack cheese, which I have never used in a recipe before! It really makes the soup perfect.

Ingredients:
*Olive oil
*1/2 - 1 onion, chopped
*1 clove of garlic, minced
*3 stalks of celery, thinly sliced
*1 whole carrot, sliced (or 8-10 baby carrots, sliced)
*1 can (10.75oz) cream of chicken soup
*4 cups of chicken broth
*2-3 cups of wild rice, cooked
*2-3 cups of chicken, cooked and cubed/sliced
*chili powder (spice)
*cayenne pepper (spice)
*ground cumin (spice)
*1-2 cups shredded pepper jack cheese
*3/4 - 1 cup half in half *OR* whipping cream *OR*milk
*3 tbsp. chopped cilantro
*cilantro sprigs for garnish
*half a can (4 oz) of green chilies
*1-2 chipotle peppers in adobe sauce (next to green chilies in mexican aisle)
*small spoonful of adobe sauce from chipotle peppers can

Directions:
1. In a large soup pan, heat oil on medium heat, saute onion, garlic, carrots, and celery for 8-10 minutes or until tender.
2. Stir in soup and broth. Add rice and chicken (both cooked), spices, green chilies, chipotles, and most of the pepper jack cheese. Bring to a boil, stirring occasionally. Reduce heat and simmer for 10 minutes.
3. Stir in the cream and cilantro. Heat until warm. Pour into bowls and top with extra pepper jack cheese and some sprigs of cilantro. Serve with bread of choice. Makes about 6 servings.


Comments:
*I used part of a rotisserie chicken so that I didn't have to cook the chicken. I really love using these things since they cut out a lot of the boring parts of cooking!
*I used a whole bag (3 cups) of Uncle Ben's wild rice (see picture below) because it only took 90 seconds in the microwave to cook. Wow! I didn't know that rice could be done so quickly. I know, this shows how little I use rice in my meals. :)
*I had leftover asiago-cheese bread, so we used that with the meal. I am SO glad that I did! I don't know why, but the combination of this smoky-tasting soup and the tang of asiago bread was AMAZING! I will always use this kind of bread as a side with this soup now. I highly recommend it.
*I did not tell you how much spice to include b/c everyone's taste buds are different. I like a heavy dose of cayenne pepper and a light sprinkle of chili powder and cumin. But you might like one of the others better! Use the spices to YOUR tastes. Or even add new ones! (Just let me know what you add if it turns out really really good!) :)
*I also don't give exact measurements with a lot of the parts of this soup because everyone is different. I LOVE cheese, so I added lots of it. But maybe you do not love cheese like I do. Same thing with the cream-base. I poured in half-and-half until it seemed like a perfect amount. But what is perfect to me maybe not be perfect to you. These type of exact things aren't needed when cooking soup. It's probably one of the reasons that I love soup so much.
*Make sure to include at least one chipotle pepper, as this is what really makes the soup taste 'smoky'. I thought the soup was simply spicy, until after I added the cream part of the soup. Then, I tasted it again and it really tasted 'smoky-spicy'. Yum...
*What I did to make it super super spicy: I figured that since I love chipotle peppers and I have made a soup with them before, I could add three (like in my other soup: see Southwestern Soup) and it would taste amazing. What I discovered is that what works for one soup does NOT work for another. :) Three chipotles made this soup REALLY fire-hot! It was a good thing we had bread. Don't worry, though: if it happens that this soup is too spicy for you, just add more broth or cream-base to it to dampen the power of the spice.

Spaghetti Squash, Greek Style

My wonderful sister-in-law Christy suggested that I try this meal. I was a bit skeptical about the spaghetti squash, since I've never had it before. However, this was very delicious! It tastes just like pasta, but you don't have to feel like you had a heavy-on-the-carbs meal.

It fed us for two days, so approx. 4-5 servings. You can out find more about the recipe here.

What I love about this recipe: feta cheese and tomatoes! The fact that the entire meal is ALL veggies is also a plus. :)


Spaghetti Squash, Greek Style

Ingredients:
*One spaghetti squash, halved length-wise and seeded
*Olive oil
*1 onion, chopped
*1 clove garlic, minced
*1.5-2 cups of tomatoes, chopped
*3/4 - 1 cup of feta (or more if you are feta-crazy like me!!)
*One small can of sliced black olives, drained (approx. 3 tbsp. olives)
*2 tbsp. fresh basil (or dried)


Directions:
1) Preheat oven to 350 degrees.
2) Put spaghetti squash halves in a large baking dish, face down in 1.5 cups of water. Add to preheated oven for approx. 30 minutes. Test the tenderness of the squash by inserting a sharp knife into squash. If it slips through flesh of squash with little resistance, it is done. Remove squash from oven. Set aside so that it can cool off.
3) Heat oil in a large skillet pan. Saute onion until tender. Add garlic, saute for 2 more minutes.
4) Use a fork on the spaghetti squash to make it "noodle up" by combing it with fork. (It's really simple to do!)
5) Add tomatoes, olives, some feta, basil, and spaghetti squash noodles to the skillet pan. Heat until warm and serve. Top with Parmesan cheese if desired!

Comments:
*I have not made this with fresh basil yet, since basil plants aren't in season. It tasted fine with dried basil, but I bet it will taste even better with the fresh! I can't wait to try it out again!
*Spaghetti squash is pretty cheap in the winter, so this is a great, cheap meal for a winter day.
*Since I LOVE tomatoes and feta, I went crazy with how much I put in of these two ingredients. The nice thing about this simple recipe, is that you can add extra or less of whatever you want, and it will still taste fine!
*Great job, Christy! I was very happy with this recipe. You rock! :)

California Veggie Sandwich

Whoa! Look at me! I'm adding a recipe that isn't a soup! I decided it was time to show that I don't eat soup ALL the time. :)


Once again, I found this recipe at allrecipes.com. This is a wonderful website, but my problem with it is that it is difficult to find recipes unless you know EXACTLY what you want. So I spend hours reading recipes on there, and occasionally I find a recipe on the site that is healthy and delicious.

This recipe is one of my discoveries. It is soooo good! I love eating this in the summer or when my husband and I are pretending it's summer for morale purposes. The recipe calls for using a grill, but we use our George Foreman and it works just as well. Makes four sandwiches.


What I like: the colors of the different types of veggies, the delightfully warm feta cheese, and using focaccia bread, which always looks so good at the store, but I never knew what to do with that type of bread before...

Pay attention to the instructions. I have given the instructions for three different ways to cook this sandwich, depending on your preference or equipment.

California Veggie Sandwich

Ingredients

• 1/4 cup mayonnaise or miracle whip
• 3 cloves garlic, minced
• 1 tablespoon lemon juice
• olive oil
• balsamic vinegar
• 1 red bell pepper (or green)
• 1 zucchini, sliced
• 1 red onion, sliced
• 1 yellow squash, sliced
• Mushrooms (optional)
• Focaccia bread, quartered and also split horizontally
• feta cheese (at LEAST 1/2 cup)

Directions

1. In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
2. Preheat the grill for high heat, or the George Forman, or preheat oven to 350 degrees.
3. For Grill: Brush vegetables with olive oil and balsamic vinegar on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.                                                *OR*   
4. For George Forman: Put veggies in large pan on stove, drizzle with olive oil and balsamic vinegar, cook/saute until tender, stirring frequently.                     *OR*
5. For Oven: Make sandwiches completely (see #6 for rest of instructions), wrap in foil, put in oven for 20 minutes.
6. Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill (or George Forman) cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables. Enjoy as either open faced or normal grilled sandwiches. 

Comments: 

*Feel free to add whatever spices you like to these sandwiches. I have a lot of fun doing this and I experiment with different spices all the time. I especially like using cayenne pepper, garlic salt, and fresh basil.

*I always use a whole 8 ounce container of feta cheese, because I adore cheese so much. It is really good this way, but you can probably add just a little bit and still like the sandwich.

*Have fun with your focaccia bread selection! There are always so many delicious options at my grocery store. I especially love using either the 'Three Pepper' or 'Three Cheese' types of this bread.

*In case you were confused by the instructions, the George Forman is used only to warm the bread and melt the feta cheese. The veggies are done on the stove. Sometimes I add the veggies to the bread and leave it on the Forman grill a few minutes longer. That is, if I can wait that long before eating this amazing sandwich! :)

Southwestern Soup

This is my favorite soup. I was so excited to share this recipe that I could not wait to take a picture of it. This is a picture of a similar soup, in fact, it's nearly identical to my soup (at least visually). Anyway, I promise to upload a real picture of my soup eventually. :)


At least once a month, I get a crazy craving for green chilies. Every time that happens, I make this soup. Also, I make this soup really spicy (you don't have to), so whenever I have sinus problems or one of us has a cold, I make this soup to encourage drainage and for a general healthy feeling.

I found this recipe years ago on allrecipes.com but I have changed it so much over the years, that I couldn't even find the original recipe again to give it proper credit!

What I like: the spiciness of the soup, the green chilies, the abundance of tomatoes, and the ease of making a visually-beautiful presentation of the soup every time I scoop it into bowls for dinner. It also makes 6-8 servings of soup, which is great for when we are busy with our jobs: I don't cook again for 3 days!

Southwestern Soup
Ingredients:
*1.5 cups of shredded chicken (cooked)
*4 cups of vegetable broth
*1 (28 ounce) can stewed tomatoes
*2 cans (15 ounces each) diced tomatoes
*1 (4 ounce) can of chopped green chilies
*1-2 chipotle peppers, chopped, from a can of chipotles in adobe sauce (next to green chilies at store) (optional)
*a small spoonful of adobe sauce from chipotle can (optional) 
*1 onion, chopped
*1 clove garlic, crushed
*1 tbsp. lime juice
*1 can (15 ounce) of black beans, drained and rinsed *1/2 - 1 tsp. cayenne pepper
*1/2 tsp. cumin
*salt/pepper (to taste)
*1-2 avocado, diced
*cilantro 
*shredded cheddar cheese
*sour cream


Directions:
1) Cook in large soup pan: Chicken, broth, tomatoes, chilies, chipotles (optional), onion, garlic, lime juice, and black beans. Season with spices. Bring to a boil, then reduce heat and simmer 15-20 minutes. Taste and add more spices or more chipotles as needed. You can also add some shredded cheddar cheese to the soup at this time (optional).
2) Scoop into bowls. Make it look beautiful with a lovely topping-display of shredded cheddar cheese, avocado, sour cream, and a few leaves of cilantro on each bowl of soup.
3) Serve with tortilla chips and enjoy!


Comments:
*Some people don't like chipotles or really spicy soup. If that's you, just leave those peppers out and this soup is barely spicy at all. I, however, love spicy soup so much that I add 3 or more chipotles to this soup and lots of the adobe sauce. Yum!
*The longest part to making this meal is cooking the chicken beforehand. It took me a while to realize that I can save time by buying a rotisserie chicken at the store and use parts of the chicken for this soup. I then use the rest for other soups or meals throughout the week. So if you want to save time, I strongly recommend using one of those already cooked chickens!
*I love cilantro and I used to add extra to the soup as well as putting some on top. However, my husband had a nightmarish cilantro-farm experience as a child and despises the stuff. So now I just add some to the top of the soup, but if you don't have husbands with weird cilantro-phobias, adding extra cilantro to the soup makes it extra good (in my opinion)
*Don't leave out any of the toppings on the soup! The beauty and taste of avocado, cheese, sour cream, etc. is wonderfully balanced with the soup. It is seriously so wonderful to look at AND eat!

Cauliflower Cheese Soup

My husband loves cauliflower and I love cheese. It seemed a no-brainer to me that I should try to find a soup with both of these ingredients. However, I was startled to find that most recipes with these two ingredients also had: sausage, a whole block of velveeta, or bacon.

The solution: I combined multiple recipes from allrecipes.com and read plenty of comments from these recipes and came up with my own soup. I am very satisfied with the results! :)


What I like: the vibrant colors of the veggies and the soothing taste of a wonderful broth. Yum!

Cauliflower Cheese Soup
Ingredients:
*4 cups of chicken broth
*One head of cauliflower, chopped
*3 stalks of celery, thinly sliced
*One large carrot or 8-10 baby carrots, sliced
*1/2 onion (or if desired: one whole onion), sliced
*salt
*pepper
*thyme
*paprika (optional)
*1 - 1.5 cups of milk/half n half/heavy cream (your choice!)
*4 oz. velveeta (optional), cubed
*shredded cheddar cheese

Directions:
1) In a large soup pan, combine broth, cauliflower, celery, carrot, onion, and spices. Boil 5-10 minutes or until tender.
2) Add milk-base of your choice, 1 cup of shredded cheese, and velveeta (optional). Simmer on low heat until blended. Taste and add spices as necessary.
3) Pour into bowls, top with shredded cheese. Add additional paprika and pepper (if desired).
4) Enjoy with your fave bread! It makes approx. 4 servings.


Comments:
*The recipes usually insist that you blend all the ingredients in a blender after it has cooked and before eating it. However, Paul and I like to see the veggies in our soup, so we did not do this. I thought I would throw the suggestion out there for any of you who are weird about texture!

*Even though I do not like velveeta as a major part of my meals, I do admit that a tiny bit does come in handy. I added no more than 4 oz. of velveeta to this soup to make the broth a bit creamier. It also tastes fine without it.

*For some reason, I LOVE the smoky-sweet taste of paprika with cheese soups, so this is my own addition. No other recipes for this soup called for that, so trust me, I am sure the soup tastes fine without it. But if you are daring, I highly recommend adding the paprika! I adore it!

*Use whatever milk/cream base you like. Last time I made this, I used 1/2 cup of heavy cream (leftover from Aunt Peg's Chowder recipe earlier in the week) and 1/2 cup of lactose-free 2% milk. It was great! Another time, I used only "normal people" 2% milk, and that tasted fine too. It depends on how creamy and thick you want your soup. Or how healthy you want it.

*The longest part of making this meal is chopping the veggies. When I make it, I have help from my darling husband. We talk about our days and chop the veggies together. It makes the time go much quicker. After all, the actually cooking takes less than 20 minutes! I strongly recommend chopping veggies with someone else, though that is completely up to you. Maybe other people can chop veggies faster than I can... :)

One last picture:

Aunt Peg's Chowder

Aunt Peg's Chowder

I found this recipe at www.allrecipes.com and I quickly fell in love with it. I made it my own recipe by changing a few of the things, so the recipe mentioned below is my version. Feel free to visit the site and type in 'Aunt Peg's Chowder' if you want to see another version!

What I love: the broth is clear, and the vegetables are unique for a soup: garbanzo beans and zucchini are veggies that I have never used in a soup before! I also love that the broth is partly made of wine, and I love wine! Paul loved this soup so much, he kept talking about it many days after the meal. This soup fed us for two days (keep in mind, it's just me and my husband, but my husband eats LOTS of food!)
The recipe:

• Olive oil
• 1 large onion, sliced
• 2 zucchini, chopped
• 1 (15 ounce) can garbanzo beans, with liquid
• 1 (28 ounce) can whole peeled tomatoes with liquid, chopped
• 1 (15 ounce) can of diced tomatoes
• 3/4 cup dry white wine...pinot grigio works best
• 3 tablespoons butter, melted
• 1 teaspoon minced garlic
• 1 teaspoon dried basil (or more...eyeball it)
• 1 bay leaf
• 1 cup heavy cream
• 1/2 cup shredded sharp cheese or mozzarella
• 1/2 cup grated Romano cheese
• Sour cream (optional)

Directions

1. Heat oil in a medium saucepan over medium heat, and saute onion until tender and lightly browned.
2. In a large soup pot, mix onion, zucchini, garbanzo beans with liquid, tomatoes with liquid, wine, butter, garlic, basil, and bay leaf.
3. Cover, and simmer for 20-ish minutes. Uncover, stir, and continue 20 minutes.
4. Stir heavy cream and Romano cheese into the vegetable mixture, and continue cooking 10 minutes.
5. Pour into bowls. Top with shredded cheese and a dallop or two of sour cream (optional) 
6. Serve with french bread

**If you want it even healthier, instead of heavy cream, used half and half.
**I have an obsession with tomatoes, so I add plenty of them. If you don't care for them, leave out the can of diced tomatoes. As you add the veggies to the pot, think about what ratio of veggies you like to see! I like to see lots of red. :)
**Depending on your preference, use either mozzarella or sharp cheddar. I like to use sharp cheddar to give this soup a bit of zing. But it has a delightful, milder taste if you add mozzarella.
**Do NOT add the cheese to the soup while it is cooking! It becomes a rubbery mess (been there, done that...learn from my mistake!)
**Depending on your calorie intake or desires, you can add less than 1 cup of heavy cream. The original recipe called for 1/2 a cup, but I found it wasn't enough to satisfy me. Use your judgement on the color of the soup to decide how much to add!
**I found that eating this soup with the leftover wine as a beverage makes this a more romantic dinner. Just a suggestion, of course!

New Beginnings

I have decided to change this blog. Now, instead of personally logging my exercise and diet routine, I will share recipes of healthy meals so that others can learn new, refreshing ways to eat and still be happy.

Here's the story: I love eating. However, as I grow older, my tastes have changed and I have found myself craving more and more healthy foods and less and less fatty, greasy foods. My husband and I have been eager to eat healthy meals, but sadly, it has been very difficult for me to find very many meals that leave our hearts, minds, and stomachs happy. 

Here's the thing: My husband and I are NOT vegetarians, but we do like to eat more meals with vegetables and less meals with meat. Don't get me wrong: we love steak and burgers, but those are nice to eat about once a month (if that). The rest of the time, we want to eat HEALTHY, and to us, red meats are too greasy and heavy.

I love reading recipe books and going to recipe websites to find new, exciting meals. Like I said, I love eating! However, I have been getting more and more frustrated in my search for healthy foods. For example, I will look at the soup section, thinking, 'soup is healthy' and to my disgust, most of the soups that I look at contain beef, bacon, velveeta, sausage, or something else heavy and non-healthy sounding that makes my stomach curdle while just reading about the recipe! I have wasted many hours of my life trying to find good meals. I usually love reading recipes, but only if I get results!

Thus, I finally decided that it is possible that other people out there are in want of healthy meals and that maybe I can help. After poring over recipes for days and days of my life, I have gathered a small but growing amount of recipes that use lots of veggies and less meat and grease. I will post these recipes in this blog, so that maybe other people who read my blog can rejoice and make their bodies happy while eating delicious AND healthy meals.

A few things about me that you need to know:

1.) I LOVE cheese.

I love good cheese, not that nasty processed velveeta stuff. So many of my recipes have cheese in them. I am not 'guaranteeing' that cheese is healthy, and I am sure more healthy-obsessed people will tell me that cheese intake should be limited. However, I like eating and I like cheese, so I eat a lot of meals with cheese in it. Deal with it.

2.) I LOVE broth-based soups.

Many of these meals are soups, with a clear broth base. It has been very hard for me to find many broth soups that are healthy, which really surprised me. I could probably eat soup every day (and cheese) for the rest of my life and I would be very happy. So you have been warned: many recipes are soups!

3.) I am NOT creative enough to make my own recipes!

Here's the problem: I know what I like, but I have NO clue how to add what I like together to make a yummy, healthy meal. So all of these recipes are taken from somewhere. I claim no rights to the creation of these recipes. I wish I could come up with my own recipes, but I cannot. What I promise, is that I will tell you where I got the meal idea. I may not make my own recipes, but I do eventually add to the recipes and make them my own. I will give you my custom additions to already published recipes. That's all I can do.

There are more things about me, but I think they will become evident from the recipes and comments that I write down in this blog from now on. If you have a healthy recipe that you don't mind sharing, feel free to email them to me or contact me! I love trying new foods, though I do admit that I am a bit picky about my foods as well...

~Raven