I had a small sweet potato, with a tablespoon of i cant believe its butter,

And i boiled a boneless skinless chicken breast. With salt and pepper, curry, garlic powder and some soul food seasoning. After it cooked i put a tablespoon of BBQ sauce to the side so the bites of chicken wouldnt be to dry,

All was good, filled up quick even tho i was slow eating

I made a big pot of chili. The family had corn bread but I stayed away. If I started that id be eating it all day!

That does sounds good.

We are celebrating our Halloween tonight since the weather was so horrible last night the town cancelled trick or treating until tonight. So we always have chili on Halloween night and sit I the driveway to give goodies. This year we have healthy treats...Gokdfish Crackers and 100% Juice snacks :-). Happy (belated) Halloween!

Slice of pizza. It was yummy and very satisfying. No guilt at all because I logged my food and planned ahead.

Steak... soooo yummy

Broiled catfish filet with a squeeze of lemon and cocktail sauce and grilled veggies!

Heathy choice cafe steamers - pumpkin and squash ravioli.

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Chili with refried beans mixed in. :-)

Steak,asparagus, and sautéed mushrooms. Pretty awesome

White beans, baked sliced pot., baked pork shoulder, and a tiny piece cornbread.

1/2 hamburger steak with a slice of portable law mushroom and to slices of potato. It was so good.

Chicken tortilla soup with light sour cream (homemade) very yummy!

Surgery date 9/4/2013 HW 269 RYN 238, this week 203

Recipe please!!!

chicken tortilla soup

1 (3 pound) whole chicken, cut into

pieces

4 quarts water

3 stalks celery, chopped

2 cloves garlic

1 onion, finely diced

2 (14 ounce) cans peeled and diced

tomatoes with juice

2 cubes chicken bouillon

1 red bell pepper, chopped

1/2 teaspoon ground cumin

1/4 teaspoon ground cayenne pepper

1/4 teaspoon ground white pepper

2 zucchini, sliced

3 carrots, sliced

1 Med Potato diced

1 small can tomato paste

1 bunch green onions, thinly sliced

1 bunches chopped fresh cilantro

Nonfat Sour Cream

Directions:

• 1.
  
  

• Place chicken and water in a stockpot, and add onion, celery, and garlic. Cover, and bring to a boil. Reduce heat, and simmer until chicken is tender, about 45 minutes.
  
  

• 2.
  
  

• Remove chicken from broth, and set aside to cool. Skim off fat. Smash cooked garlic cloves against side of pot. Add undrained tomatoes, zucchini, carrots, potato, cumin, cayenne pepper, white pepper, and bouillon cube to the broth. Cover, and simmer 30 minutes or until vegetables are tender. Add tomato paste to thicken soup.
  
  

• 3.
  
  

• Skin and bone chicken, then dice or shred into bite-size pieces. Add chicken to soup . Heat through. Season with salt to taste. Ladle into bowls, and garnish with cheese, green onion, sour cream and cilantro.
  
  

Thank you Donna!!!