Getting Cold Out...

It seemed like now that the kids are back to school, Mother Nature really wanted to make it clear that summer is over! We had quite a cold snap recently and that made me start craving soups.

Quite a while ago I saw this recipe on the Nutrisystem boards but never got around to trying it myself. If you enjoy rich flavour, you will really enjoy this one! I found it to be a delicious lunch.

Potato Leek Soup:



1 pkg NS Cheesy Homestyle Potatoes
1 leek, diced into little pieces
1 clove garlic, minced (or Gourmet Garden garlic paste)
1 can low-sodium chicken broth
1/2 cup fat free milk
1 cup cauliflower florets, diced small
1 green onion, diced
1 tbsp bacon bits
2 tbsp shredded cheddar cheese
pepper to taste

Steam cauliflower until tender. In a medium sauce pan, saute leeks and garlic in PAM spray on medium heat for 2-3 minutes. Add a few Tbsp. of water when they to start to brown to keep the leeks from sticking and to steam them. Reduce heat to low and add chicken broth and milk, then add NS potatoes and stir to blend. Add pepper, cauliflower, and bacon bits. Simmer on low heat for 5-7 minutes, stirring often to ensure the potatoes are entirely mixed in and hydrated. Serve in a large soup bowl and top with shredded cheddar and green onions.

Count this as one lunch entree, plus 2 veggies, 1 dairy/protein serving, and a free food. If you have an extra carb serving, I'd suggest boiling a medium red potato and dicing it into chunks to add a little more body to the soup- but if not it is fine as is!

Sometimes, You Just Gotta Have It!

My overriding philosophy behind my success in this lifestyle change has been to deprive myself nothing that I crave; rather, to instead find a substitute item that would satisfy my cravings.

Before I started Nutrisystem, I was a French fry-aholic. I loved their crispness and of course, I loved ketchup and gravy or whatever else you could top them with. Most of the time, I'm happy with one of my French fry substitutes like my Cajun Fries. This week, in my box of produce from the Neighborhood Share Association, I got a big bag of potatoes, so I decided to find a healthy way to make the real thing.

Potatoes really do get a bad rap. They are low calorie and fat, but they are simple carbs and as a rule generally not low glycemic index, so they cause blood sugar spikes. NS Dietary Services says that as an occasional treat, you may substitute a medium red potato as a carb serving, so when you make these, enjoy them as an occasional treat.

Pizza Pizza makes truly awesome potato wedges, but these have a fraction of the calories and fat and have lots of flavour!


Garlic Herb Potato Wedges:




4 medium red potatoes
4 tsp Garlic Gold Oil
1/2 tsp dried rosemary
1/2 tsp paprika
1/2 tsp dried oregano
1/2 tsp black pepper
1/2 tsp thyme

Cut each potato (unpeeled!) in half lengthwise, and then cut each half into 4 wedges lengthwise. In a Tupperware container, add the oil and spices, and then the wedges. Shake well until the wedges are evenly coated with spices and oil. Bake them at 425 degrees for 25 minutes or until they are crispy. Before serving, sprinkle them with Garlic Gold Sea Salt Nuggets and enjoy!

These are a great and healthy substitute for French fries, and one serving counts as a carb + a fat. My suggestion is to save a carb from earlier in the day (have your chicken or tuna salad without bread) and have this on the side with a hamburger for a fast-food fix!

Disclosure: I received this product mentioned above for free in the hope that I would mention it on my blog. Regardless, I only recommend products or services I use personally and believe will be good for my readers. (And I really, really love Garlic Gold and plan to continue writing about their products!)

Dessert for Breakfast?

I've always had a major sweet tooth, which explains one of the reasons why I got to the weight I was. This delicious breakfast recipe will make you feel like you're breaking all the rules but it's still filling and right on plan!

Vanilla Almond Fruit Flan (Breakfast):



1 pkg Nutrisystem Pancake Mix
1/3 cup milk
1 egg
1/4 tsp vanilla extract
1/4 tsp almond extract
2 tbsp Splenda
2 almonds, minced (optional free food)
1/4 cup blueberries
1/3 cup strawberries, sliced
1/3 cup raspberries


Preheat your oven to 350 degrees and spray a shallow, wide single serving dish with PAM spray. In a bowl, mix together the pancake mix, milk, egg, and 1 tbsp Splenda. In a separate bowl, soak the fruit in the extracts and remaining Splenda. Pour the batter into the baking dish and top with the fruit (and minced almonds, if using them) and bake for 35 minutes or until cake is golden brown.

The egg gives this a really nice consistency and the extracts make this taste so decadent! Count it as a complete breakfast, with a free food if you use the 2 almonds. You can also try different fruit combinations, just as long as they all add up to one fruit serving.