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Spring GGB Challenge Winner!!!

Spring GGB Challenge Theme: Peanut Butter Madness

Congrats Janice!!!!

Piping-Hot Peanut Butter Soup from Janice at Meal Makeover Moms’ Kitchen

Prep Time: about 15 minutes

Cook Time: 60 to 80 minutes

Serving Size: 1 generous cup

Servings per recipe: 7

Ingredients:

• 1 tablespoon canola oil
• 1 small onion, finely chopped (about ¾ cup)
• 1 large orange or red bell pepper, cut into ¼-inch dice (about 1 ¼ cups)
• 2 cloves garlic, minced
• One 32-ounce container all-natural chicken broth (or vegetable broth)
• One 15-ounce can tomato sauce
• 1/2 teaspoon curry powder
• 1/2 teaspoon dried cumin
• 1/4 teaspoon chili powder
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon celery salt
• 1/8 teaspoon freshly ground black pepper
• 1 cup chopped cooked chicken (we cut the meat into ¼-inch pieces)
• 3/4 cup instant brown rice
• 2/3 cup creamy all-natural peanut butter
• Unsalted, roasted peanuts, chopped, optional

Directions:

1. Heat the oil in a large saucepan or Dutch oven over medium-high heat. Add the onion and cook, stirring frequently, until golden brown, about 5 minutes. Add the bell pepper and garlic and cook, stirring frequently, until the peppers soften, an additional 5 minutes.
2. Stir in the broth, tomato sauce, curry powder, cumin, chili powder, cinnamon, celery salt, and pepper. Cover and simmer 30 to 60 minutes.
3. Whisk in the chicken, rice, and peanut butter until the peanut butter melts into the soup. Raise the heat and bring the liquid to a boil. Reduce the heat and simmer, covered, until the rice is done, about 10 minutes.
4. Serve in individual bowls and top with peanuts as desired.

Nutrition Information per Serving (1 generous cup): 280 calories, 16g fat (3g saturated, 0.2 omega-3), 790 mg sodium, 22g carbohydrate, 4g fiber, 15g protein, 30% vitamin A, 70% vitamin C

January GGB Challenge Winner!

January Theme: Scrumptious Soups

CONGRATS to the fabulous Ms. Elena! The winner of GGB’s January Challenge—scrumptious soups! Her soup sure was a hit! Give it a whirl!

Elena’s All-Time Fav Chicken Avocado Soup!

Prep Time: 15-20 Minutes

Cook Time: 60 Minutes

Serving Size: 1 cup

Servings per recipe: about 4-6

Ingredients:

• 3 chopped, boneless, skinless, chicken breasts
• 2 avocado
• 3 tomatoes
• 1 large onion, chopped
• 1/4 cup cilantro leaves (or more)
• 1 tablespoon oregano
• 3 cloves of garlic, peeled, chopped
• Salt and pepper to taste
• 1 tablespoon olive oil
• 6 cups organic chicken broth
• 1 cup, brown rice

Directions:

Cut the chicken into bite size chunks. Heat up the olive oil and garlic in a wok with the onions until they are translucent. Then add the chopped tomatoes and cook for another 2 minutes.  Add the broth, oregano, rice, and the chicken and bring to a bubbling boil.  Turn down the heat add the chopped cilantro and oregano and let it all simmer for about an hour. Lastly my favorite ingredient, add the chopped avocado… mmmmmmm Delicioso!!!!

Nutrition Information per Serving (about 1 cup): 144 calories, 6 grams fat, 8 grams protein, 16 grams carbohydrate, 2 grams fiber

December GGB Challenge Winner!!!

December Theme: Healthy Holiday Comforts

Yay!!! Congrats Liz—your cookies were a HIT!!!! Woo-HOO!!!

Ginger Drizzle Cookies from Liz Weiss at MEAL MAKEOVER MOMS’ KITCHEN

Prep Time: 30 Minutes

Cook Time: 35 Minutes

Serving Size: 1 Cookie

Servings per recipe: 3 Dozen Cookies

Ingredients:

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 2 tablespoons ground flaxseed or wheat germ
• 2 teaspoons baking soda
• 1 ½ teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup canola oil
• 1 large egg
• 1/4 cup molasses
• 1 cup confectioners’ sugar
• 2 ½ tablespoons 1% low-fat milk

Directions:

1. Whisk the all-purpose flour, whole wheat flour, flaxseed, baking soda, ginger, cinnamon and salt in a bowl.  In a separate bowl, combine the sugar and canola oil and beat on medium speed until well blended, 1 minute.  Add the egg and molasses and continue to beat until smooth, about 1 minute.
2. On low-speed, gradually beat in the dry ingredients until just combined.  Cover the bowl with plastic wrap and place in the refrigerator to chill until firm, about 1 hour (note: If the batter feels firm after mixing, feel free to forgo the chilling and move on to the next step).
3. Preheat the oven to 350°F.  Lightly oil or coat two large baking sheets with nonstick cooking spray and set aside.  With your hands, roll the dough into 1 ¼-inch balls and place on the prepared baking sheets, leaving a 2-inch space in between.
4. Bake 10 to 12 minutes or until golden brown. Let cookies cool on the baking sheet for 5 minutes.  Transfer them to a wire rack and cool completely. Repeat with remaining dough.
5. Meanwhile, to make the glaze, place sugar and milk in a bowl and stir until mixed thoroughly.  If it’s too thick, add a few drops of milk as needed.  Drizzle glaze over each cookie in a lattice or squiggle-shaped design.

Tip: If you want your icing to harden, replace one tablespoon of the milk with 1 tablespoon light corn syrup.

Nutrition Information per Serving (1 cookie): 80 calories, 3.5g fat (0g saturated, 0.3g omega-3), 105 g sodium, 13 g carbohydrate, 1 g fiber, 1 g protein

Enter the GGB Nutrition Challenge!