Friday, January 02, 2009

Hello and another recipe

We did Christmas (belated, obv.) with the inlaws today and got home tired and a little cranky. I wasn't sure what to do as far as working out. My husband runs almost every single day of his life, and I can't do that without turning my knees into coleslaw. I was trying to figure out if I should go lift weights or do yoga at home when he suggested I go for a walk and I thought, "duh, yeah, why didn't I think of that?" The weather was reasonably nice for January and I needed to get out and do something to blow the cobwebs out of my head. I took along Jillian Michaels on the iPod for company. I even got to meet a cute dog named Max.

When I got back I made a quick bread with some leftover cooked sweet potato and improvised a chicken chili for dinner. I started with a recipe but changed the flavors in an attempt to mimic the Chicken Tortilla Soup from Le Dog, a great carryout place in Ann Arbor . It was so good that I thought I'd post the recipe so I wouldn't lose it. Sorry for the imprecision -- I just made it up as I went along so I didn't measure everything.

1 package chicken tenders (the uncooked breast strips, probably a little more than 1 pound), cut into chunks
1 16-oz. box of chicken broth (I like Pacific brand)
1 onion, diced
1 clove of garlic, minced
2 T. olive oil
14 0z. can of diced Italian-style tomatoes (with onions and herbs)
1 T. dried oregano
1 T. chili powder
1 T. garlic powder
1 c. uncooked mixed lentil, brown rice, and wild rice pilaf (from my health food store)
pinch of red pepper flake
salt and pepper to taste
2 T. cornmeal (to thicken the chili)

2 green onions, chopped
1 roasted red pepper (from a jar), chopped
1/2 c. shredded extra sharp cheddar
Tortilla strips (I like Garden Fresh Gourmet)

First I headed the olive oil in a large Dutch oven on medium heat and then add the onions and garlic and a heavy pinch of the salt to sweat the onions. At this point I added the chicken and turned up the heat, stirring frequently until the chicken not showing any pink on the outside. Then I added all the rest of the chili ingredients and waited for it to boil. Once it boiled, I put on the lid and simmered it for 1 1/2 hours (now you see why the chicken only being mostly cooked was OK, it had plenty of time to finish).

I had one bowl with a handful of cheese (probably about an ounce of cheese), and a nice helping of each of the rest of the toppings. Even though the cheese and tortilla strips are high-calorie items, they're on top so you really taste them and a little goes a long way. My husband said, "I could eat this soup all day!" I was completely satisfied after one bowl, though.

This is the kind of stuff I'm trying to do now: Eat real, really good food that is satisfying. Exercise enough to keep my mind and body healthy. Not be crazy about any of it.


  1. This sounds so yummy and easy - I'm glad you posted for us as well as you :) Isn't it funny how easy it is to forget something as simple as taking a walk when thinking about exercise as being bigger than that?

  2. Recipe sounds GREAT!

    I am new to blogging and found yours. I look forward to reading more about your journey!


"Count your calories, work out when you can, and try to be good to yourself. All the rest is bulls**t." -- Jillian Michaels at BlogHer '07