Black Bean and Salsa Soup

Black bean soup is one of my favorites at the restaurant where Chris and I had our first date.  This is a bit of a different spin but definitely worth a try.  The recipe is super easy and will make a great lunch full of protein.

2 15oz. cans low sodium black beans
2 C. low sodium vegetable broth
1 C. chunky salsa
1 tsp. ground cumin
4 tbsp. sour cream
2 tbsp. thinly sliced green onions

Blend together beans, broth, salsa, and cumin in a blender until almost smooth.  If you would like a little texture, hold back some beans from the blender and add them back before cooking.

Cook bean mixture in a saucepan over medium heat until heated through, about 10 minutes.  Divide soup among 4 bowls and top each with a tablespoon of sour cream and a half tablespoon of green onions.

Per serving: 216 calories, 3g. fat, 11.3g. protein, 36g. carbs, 13.9g. fiber, 581mg. sodium, 6.2mg. cholesterol

Chicken and Noodles Lasagna

I found this recipe in Midwest Living; the January/February 2016 issue.  It struck me as a great example of comfort food and we're having a pretty decent cold spell right now.  Don't get me wrong, this winter has been fairly easy if you compare it to the last two.  Locals will understand!  LOL

1lb. boneless skinless chicken breasts
1 tsp. salt, divided
1/2 tsp. ground black pepper, divided
1 sprig fresh thyme or 1/4 tsp. dried thyme
5 tbsp. butter, divided
1 1/2 C. fresh mushrooms
3/4 C. pearl onions, thawed
1/4 C. all purpose flour
1 14.5oz. can chicken broth
3/4 C. half and half or light cream
1 tbsp. chopped fresh thyme or 1 tsp. dried thyme
3/4 C. thinly bias sliced carrots
3/4 C. thinly bias sliced celery
3/4 C. frozen peas
9 no boil lasagna noodles
1 1/2 C. shredded Havarti cheese with dill

Preheat oven to 350 degrees.  Sprinkle chicken with 1/2 tsp. salt and 1/4 tsp. pepper.  Fill a medium saucepan with water; add thyme sprig and bring to boiling.  Add chicken, reduce heat and simmer, covered for 15 to 18 minutes or until cooked through.  Transfer to cutting board to cool; discard cooking liquid.

Meanwhile, melt 1 tbsp. butter in a large saucepan.  Add mushrooms and onions.  Cook and stir for 3 minutes or until just tender.  Transfer to a bowl, set aside.

Reduce heat to medium low.  Melt remaining butter in same saucepan. Stir in flour until well combined.  Stir in chicken broth, half and half, 1 tbsp. thyme, and remaining salt and pepper.  Bring to boiling; reduce heat.  Cook and stir until thickened.  Set aside 1 C. sauce.

Stir carrots, celery and peas into remaining sauce in saucepan.  Cook, covered, for 8 minutes or until tender, stirring occasionally.

Chop chicken; add to mixture in pan, along with mushroom mixture.  Simmer 2 to 3 minutes more or until heated through.

To assemble: Spread 1/3 C. of the reserved sauce in a greased 2 quart square baking dish.  Top with 3 noodles, half the chicken mixture, and a third of the cheese.  Repeat layers, ending with the remaining 2/3 C. sauce.  Set aside remaining third of the cheese.

Bake, covered, for 40 minutes.  Uncover and sprinkle with remaining cheese.  Bake for 5 to 10 minutes more or until noodles are tender and cheese is melted.  Let stand 15 minutes before serving

Per serving: 477 calories, 27g. fat, 153mg. cholesterol, 1024mg. sodium, 30g. carbs, 3g. fiber, 30g. protein.