Size Matters

Don’t ever let anyone tell you that it doesn’t, because when it comes to salads, this will never do…

Hugh Jass salads are where’s it’s at!!

How big? Well, look at the bowl it’s in:

Yes, that is a mixing bowl, lol. I love big salads, and I especially like them in big bowls so I can mix them around without flinging veggies onto the table (or floor ). After a long workout, nothing sounds better to me than a hugh jass salad + a turkey burger. Yum!

• A Market Pantry turkey burger (140 cal) on 2 slices Ezekiel 4:9 low sodium sprouted grain bread (160 cal) with 1 slice Sargento reduced fat Swiss cheese (60 cal), red onion (20 cal), 5 no salt added bread & butter pickles (25 cal), yellow mustard (5 cal), and Heinz no salt added ketchup (20 cal)
• Hugh Jass salad: 2 heads of romaine lettuce (30 cal), a plum tomato (15 cal), red onion (20 cal), kalamata olive slices (30 cal), 1oz extra creamy blue cheese (110 cal), black pepper, 2 teaspoons EVOO (80 cal), and lots of red wine vinegar (10 cal)

Calories: ~725

I was famished after 1 hour of indoor obstacle course and 7.5 miles on my recumbent bike. This meal was exactly what I needed. Loved eating the salad out of that huge bowl!! Very sophisticated, I know!

Big soup, little effort: Crock Pot Chicken Taco Soup

Served with 1oz Garden of Eatin’ yellow corn mini round tortilla chips (140 cal)

Crock Pot Chicken Taco Soup (gluten free)

Ingredients:

• 1.5 lbs boneless, skinless chicken tenders
• 2 quarts low sodium chicken or vegetable broth (I used vegetable)
• 1 medium onion
• 2 cups cooked black beans
• 1 can (no salt added) petite diced tomatoes with juice
• 1 can (no salt added) whole kernel corn with juice
• Salt and pepper to taste (I used AlsoSalt salt alternative)
• Cumin to taste

Preparation:

• In crock pot or large sauce pot, add in chicken tenders (whole), diced onion, and chicken or vegetable broth; let cook on low-medium for 6-8 hours or until chicken is thoroughly cooked
• When chicken is cooked, it should be tender enough to shred with a spoon or long fork. Mix it around and pull it with spoon or other utensil until all of it is shredded well.
• Add in diced tomatoes with juice, can of corn with juice, cooked black beans, cumin, salt, and pepper
• Mix well and let cook for another 45-60 minutes. Stir periodically and before serving.

Note: If you don’t have a crock pot or want to cook it on the stove, let it simmer covered on low-medium on the back burner.

This soup was fantastico! I topped mine with half of an avocado, a blob of Fage Total 0% Greek strained yogurt, and of course I had Tabasco on standby. I put the tortilla chips right in it, it was like Mexican chicken noodle soup, minus the noodles. I highly recommend having the avocado with it. The creamy, coolness of it is an excellent addition this tasty, easy-to-make soup. Yum!

I have a zillion and one things to do today, I better get started. Be back later!

---

Tagged as: big salads, chicken taco soup, crock pot recipe, Ezekiel 4:9 low sodium bread, Fage Total 0% yogurt, Garden of Eatin' yellow corn chips, gluten free recipes, gluten free soup, salad, soup, taco soup, turkey burger