Don't Eat Crap

If you follow me on Facebook, which you should, you’ll know I made soup yesterday afternoon. Soup with a bunch of random things I had around the house, that’s how I like to cook.

I am starting Stage 5 of 6 in my NROLFW workout series. I am looking forward to ending this and starting Jamie Eason’s Live Fit Trainer which is 12 weeks. I came across a really interesting blog post today by a woman named Maria Kang. She has a great post on The Truth about Fitness. If you have time, check it out. It puts being fit into perspective for average working women.

And here it is…Chicken Barley Soup. That’s what I wanted to call it but Garrett said that was lame, so I added “and the kitchen sink.” P.S. Everything But The is my favorite Ben & Jerry’s ice cream and I haven’t had it once this summer.

Chicken Barley Soup and the Kitchen Sink

Serves: 8-10

Ingredients:

• 9 cups chicken stock
• 2 chicken breasts, diced
• 1 green pepper, diced
• 1 large zucchini, diced
• 5 small potatoes, diced
• 1 can of pinto beans, drained and rinsed
• 3 cloves garlic, minced
• 3 Tbs Italian seasoning
• Salt and pepper to taste
• Red pepper flakes (optional to taste)
• 1 medium onion, diced
• 1 c. low-fat buttermilk
• 1 c. barley
• 1 tsp Garlic powder
• If I had celery and carrots I would have added those too but I didn’t and was too lazy to go get it at the store.

Boil chicken stock, add in chicken until cooked. Strain chicken and set aside. Add in potatoes, barley, onion, green pepper. Boil for 20-30 minutes and lower to simmer. Add in all remaining ingredients except buttermilk.

Let simmer for 1-1.5 hours. Before serving, add in buttermilk and enjoy!

For dessert, I chopped up an apple, grapes, and raspberries and tossed it in the almost empty container of Fat Free whip cream and enjoyed the entire bowl for dessert. Delicious!

What is your favorite fall time dish? Soups? Stews? Roasts?

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