Healthy Garlic Chicken Soup

It’s that time of year again y’all. Holiday season! While it’s the most wonderful time of year, it’s not the most wonderful time of year for our waistline.  I don’t know about your office or school or place you work, but here at mine, this time of year is when people start shoveling in the doughnuts, chocolates, cakes, caramel covered popcorn, cookies…the list could go on and on!

This time of year you must find different foods to combat all of these evil lovable treats. Start eating more vegetables and fruits to keep you full! Find different recipes that will excite your tummy!  I just wanted to share a delish recipe that my friend Jessie from Fashion Life of Marlowe shared with me! ( Thanks Jessie! :D)


Here’s what you’ll need:

3 medium ripe tomatoes
1/4 cup olive oil
2 chicken breasts, cut into bite-sized pieces
8 cloves garlic, minced
1/2 cup Parmesan cheese
1/2 teaspoon chili powder
1 teaspoon paprika
1 whole onion chopped
1 teaspoon garlic powder
2 teaspoons salt
1/2 teaspoon pepper
1/4 cup parsley
4 cups water
2 eggs, slightly beaten

Here’s what you’ll do:

Step 1: Place the tomatoes in boiling water for about 1- 2 minutes. Remove from boiling water and start to peel the tomatoes. (Watch out, will be hot so place under cold water for a second, if you must.) Chop the tomatoes and set aside.

Step 2: Chop the onions and set aside.

Step 3: Mince Garlic and set aside.

Step 4: Heat the oil in a large pot. Add pieces of chicken, onions and garlic into pot and heat until chicken is lightly browned.

Step 5: Add parmesan cheese and cook over medium for 2 minutes.

Step 6: Add chopped tomatoes, spices and water and bring to a boil.

Step 7: After you have brought to a boil, lower the temperature a tad and let cook for 15 minutes.

Step 8: After 15 minutes, bring the temperature to medium and add eggs slowly.

Step 9: Cook over low heat for 5 minutes.


When I say you’ll love this soup, I mean it! It’s now a staple in our house!

Happy Tuesday!




Low Cal Banana Muffins

Sometimes I let food go to waste. There, I said it. I don’t mean to and I hate it but with traveling and being on the go, every once in a while, my banana’s will get a little too ripe. When this happens I don’t get TOO upset because that means that I get to make one of my favorites, BANANA MUFFINS! YAY!

While I love banana muffins, they can be loaded down with a lot of fat and too much sugar! One way to lower fat while baking is to not use butter. NOT USE BUTTER?! (I know that’s going through your head right now) Replacing applesauce for butter or oil in sweet recipes is a great alternative!

Getting hungry for some banana muffins?

Low Cal Muffins

 Here is what you’ll need:

  •  1 ½ cup mashed bananas (typically 3-4 ripe bananas)
  • 1 cup of flour
  • 1/2 tablespoon baking soda
  • 1/2 teaspoon baking powder
  • ½ teaspoon vanilla extract
  • 1/8 teaspoon salt
  • ¼ cup of sugar
  • 1 egg
  • 1/4 cup applesauce


Here’s what you’ll do:

1st: Preheat oven to 350 degrees.

2nd: Mix together flour, baking powder, baking soda and salt.

3rd:  In another bowl, beat together banana, applesauce, sugar, egg and vanilla.

4th: Mix all ingredients together.

5th: Pour mix into muffin cups and bake for 15-20 minutes or until golden brown.  If you don’t have muffin liners, make sure you spray with pam or something similar.

{Makes approximately yummy 12 muffins.}

{P.S– In my opinion they taste better if you let them sit in a bag or container overnight in the refrigerator.}


Happy Monday!