Thai Pumpkin Soup

For some crazy reason, I completely indulge in the fall foods. I tend to gain that unwanted 10 pounds. {ahem, like I did last fall..} So, I am on a Weight Watcher recipe quest to keep my cravings in check. I know I am allotted 29 plus points, so this should be easy. I also decided to devote 2 weeks straight to providing healthy cooked meals for my family. That means no eating out, Starbucks, nada. Trust me, a part of me wants to go to the Mc Donalds right up the road and play the Monopoly game.. so tempting. I should go walk around the block a few times just to rid myself of the thoughts of a 10 piece chicken nugget, large french fry, and a medium Power Aide. {Really Mc Donald's? I love how you pick and choose what game pieces come on what products, ha! You think you had us fooled..}

Okay, so now that I already made my soup today, I will delightfully share the recipe. 3/4 of a cup gives you 2 points, btw.

{Weight Watcher's Thai Pumpkin Soup}

Image from food.com

2 tablespoons red curry paste

1 (13.5-ounce) can light coconut milk

1 cup water

1 (15-ounce) can unsweetened pumpkin

2 tablespoons fish sauce

1/4 cup chopped cilantro (optional and highly recommended by me)

Lime wedges (optional and highly recommended)

1. Place curry paste in a medium saucepan. Add coconut milk, stirring with a whisk until smooth. Stir in 1 cup water and pumpkin; cook over medium heat 8 minutes or until thoroughly heated. Remove from heat; stir in fish sauce.

2. Ladle soup into bowls. Top with chopped cilantro, and serve with lime wedges, if desired. Yield: 6 servings.

Fat: 3.4 grams Cal: 74

Enjoy! Be sure to check out my recipes every day for the next two weeks! :)



{What's for Dinner?} Orange Marmalade Chicken thighs and Asparagus

Okay, so I got caught with the hubs after the kiddos were in bed, and forgot to post!

 

{Dinner and a movie}

Hubby is making dinner tonight-- and he got the recipe from chowtimes.com :)

{What you are going to need}

Chicken thighs, a lemon, soy sauce, and orange marmalade

{How to make this delicious meal}

Preheat the oven to 350F

Wash the chicken and place in an oiled casserole dish or baking pan. Squeeze the lemon juice over the chicken.

Mix the orange marmalade with the soy sauce and spoon over the chicken. Turn the chicken pieces to coat well.

Cover with aluminum foil and bake in the center rack of a 350F preheated oven for 45 minutes. Remove the cover and bake for 10 more minutes. Switch to broiler setting and broil for 5 to 10 minutes on the top rack to get a golden brown crisp top.

Thank you chowtimes.com for providing the photos and the recipe!

{Asparagus}

Just steamed asparagus, lol.

{Movies for the Night}

Gotta love the Blockbuster kiosk! :)

What's for Dinner? Moroccan Lentil and Chick peas soup!

Photo from Wegmans.com

One of my biggest resolutions this year is to cancel out fast food, and cook every night for my husband. (Not that we eat fast food every night, but going out to eat, and fast food is was the majority in my house. When I do cook, I tend to go all out; my husband really enjoys my cooking. So, to 2011, I am going to let you in on what I have cooking in my house. I will take you through all the cuisines, and if you decide to take a recipe; let me know what you think!

So, here is what was on our table this evening...

Moroccan Lentil and Chick peas soup

Ingredients:

2 Tbsp Basting Oil

...1 pkg (8 oz) Mirepoix

4 cloves (2 Tbsp) Peeled Garlic, chopped

1 pkg (16 oz) Green Lentils, sorted and rinsed

1 can (28 oz) Italian Classics Kitchen Cut Roma Tomatoes with Basil

2 cartons (32 oz each) Vegetable Culinary Stock

1 tsp coriander seed or ground coriander

1 tsp cumin

1 tsp turmeric

1 tsp cinnamon

1/4 tsp powdered cayenne pepper

1 can (15.5 oz) Garbanzo Beans, rinsed and drained

2 Tbsp chopped fresh cilantro

Salt to taste
 
You'll Need: Handheld or regular blender


Directions:



1.Add basting oil to stockpot on MEDIUM. Add mirepoix and garlic; cook, stirring, 5-6 min, until soft but not browned. Stir in lentils, tomatoes, stock, coriander, cumin, turmeric, cinnamon, and cayenne pepper.



2.Cook, covered, 20-25 min.



3.Puree briefly (about 15 seconds) with handheld blender, just to thicken (don't puree all the lentils).



4.Stir in garbanzo beans and cilantro. Season to taste with salt. Simmer about 5 min on MEDIUM until heated through.

Chef Tip(s):

To save time, use Produce Department cooked lentils.