thick n' hearty chicken cheese soup

from Kirkland Signature Chunk Breast of Chicken 

1 cup carrots, shredded
1/4 cup green onion, sliced
3 tablespoons butter or margarine
1/4 whole wheat flour
2 cups milk
1 can (10 3/4 oz) chicken broth
1 can (12. 5 oz) canned chicken
1 cup cheddar cheese, shredded
1/2 teaspoon Worcestershire sauce
1/8 teaspoon black pepper

In a medium saucepan, cook carrots and green onion in hot margarine or butter about 10 minutes or until tender but not browned. Stir in flour. Slowly add milk, chicken broth, Worcestershire sauce, and black pepper. Cook and stir until thickened and bubbly. Stir in chicken and cheese. Cook and stir over low heat until cheese melts. Serve hot.

crockpot chicken pot pie

3 cups chicken broth
1 teaspoon dried thyme
3-4 Yukon gold potatoes, peeled and cut into cubes (I like to leave the peels on)
2 cups carrots, sliced
3 cups cooked chicken, shredded or chopped (I used canned chicken)
1 cup frozen peas, defrosted
1 cup frozen corn, defrosted
2 tablespoons butter, room temperature
2 tablespoons whole wheat flour
2 cups prepared mashed potatoes

Coat the inside of your slow cooker pot with cooking spray, brush with oil, or line with a slow cooker liner.

Add the broth to the slow cooker, followed by the thyme, potatoes, and carrots. Stir. Cover and cook on high for 3 hours or until potatoes are tender.

In a small bowl, combine the flour and butter to form a paste. Add the butter mixture, chicken, peas, and corn. Stir to combine. Spread the mashed potatoes on top and cook for 1 hour.

Serve warm from the pot.

Morrocan Chickpea Stew

From Charees!

Here is a healthy vegetarian crockpot recipe.  I try to eat as many vegetables a day as I can.  I often make my meals based on the vegetables I have on hand.  I'm sure you could add other veggies to this like zucchini, etc.  

Morrocan Chickpea Stew

1 onion, sliced

3 carrots, sliced

1 large can black olives

16 oz can Chick peas (garbanzos)- can be replaced with chicken breasts

1 can (14 1/2 oz) tomatoes or 4 fresh chopped.

3 cloves garlic, minced

2 cans chicken broth

1 tsp ground cumin

1 lemon sliced with peel on

salt and pepper to taste

garnish with fresh cilantro (optional)

Chuck it all in the crockpot and cook on low for 5-6 hours or high for 3-4 hours, the flavors really meld nicely. The lemon is a must. If you use dried chick peas make sure to soak overnight first.  Serve over whole wheat couscous which cooks up in 5 mins. Could also be served over quinoa or brown rice. 

Green Smoothies

This is one of my favorite ways to get in 4-5 servings of fruits and veggies in one pop. It's so easy for breakfast when I'm running out the door, and it makes me feel great to know I'm drinking so much nutrition in one bottle! I usually make this smoothie (or something similar) and pour it into a 32 oz Nalgene bottle - it fills the whole thing.

I hate to provide an actual recipe because this is totally adaptable to what you have on hand or what you think would taste good. I've made several different versions and it's never exactly the same. I used to use a little agave nectar to sweeten but now I've gotten used to these and I rarely do. Just get creative and give it a try! Here is one I've been making this week.

1 small-medium orange, peeled
1 small-medium banana, peeled
handful of strawberries (5-6 berries)
large handful of spinach or kale (3/4-1 cup)
1/4 cucumber (1/4 cup)
small handful of baby carrots (1/3 cup)
1 Tbs ground flax seeds, chia seeds, or other power ingredients of your choice
4-5 large ice cubes
water to cover about halfway (you can add more during blending if needed)

Blend it all up and drink!

beef and barley soup

1 lb stew meat
1/2 onion
1/2- 1 cup green beans
1/2- 1 cup carrots
1/2 can of corn or 1 cup frozen
2-3 potatoes
1/3 cup barley (try to use regular barley not quick barley)
1/2 tsp thyme
1/2 tps parsley
1/2 tsp oregano
1/2 tsp basil
salt and pepper to taste
6-8 cups beef broth (low sodium even better!)
1/4 cup water
1/4 cup corn starch

Brown the stew meat in olive or canola oil in a large pot. Add onions, carrots, and green beans.  Saute for a couple of minutes. Add the beef broth and seasonings. Simmer for 1 hour.

Add potatoes and corn. Simmer for 30 minutes.

Add barley and cook for an additional 20-30 minutes.

After everything is cooked, mix the water and corn starch into a slurry. Stir slurry to pot. Let sit for 5-10 minutes to thicken and then enjoy!