Chicken + Lime Soup

Super Easy Comfort Food Recipe // Delicious Healthy Chicken and Lime Soup - A Must Try.So I’ve been trying out a new diet plan, Weight Watchers actually… and I’ve dropped 25 lbs. and counting. My diet has been largely successful because of this soup. I make it in large quantities and then freeze it for later use. I first found the recipe here on and then modified it to meet my particular tastes.  It’s really great comfort food without the guilt and it’ll make noses turn in envy towards your direction. It’s super easy. Try it out and tell me how much you love it.

Super Easy Comfort Food Recipe // Delicious Healthy Chicken and Lime Soup - A Must Try.

INGREDIENTS: (I typically double my recipe for larger quantities to freeze for later, below is the recipe without doubling the ingredients)

  • 2 TBSP Olive Oil
  • 1 medium/large yellow onion
  • 2-3 stalks of celery
  • 1 med jalapeno
  • 4 cloves of garlic
  • 1 lb of chicken breast
  • 4 cups of chicken broth
  • 2 cups of cream of chicken soup
  • 1 can of organic roasted tomatoes
  • 1 tsp oregano
  • 1/2 TBSP cumin
  • 1 medium lime
  • OPTION: 1 avocado


  1. Dice the onion, celery, and jalapeno (scrape the seeds out of the jalapeno before dicing). Mince your garlic (try not to use “lazy garlic” that’s already minced in the can – too much sodium). Get out your big ole pot and cook the onion, celery, and jalapeno, with the garlic and olive oil over medium heat for about 5 minutes or until everything gets a little tender.
  2. Add the chicken breast, chicken broth, cream of chicken, canned tomatoes, oregano, and cumin to the pot. Bring the whole thing to a boil over high heat and then reduce it on down to low heat. Place the lid on top and let ‘er simmer for an hour.
  3. After simmering for an hour, carefully remove the chicken breast from the pot and use two forks to shred the meat.  Return the meat to the pot. Squeeze in the juice from one lime, get as much out of it as you can, and scrape the inside of the lime into the pot.
  4. Give it a stir and add your diced avocado to each bowl.

Super Easy Comfort Food Recipe // Delicious Healthy Chicken and Lime Soup - A Must Try.


If you follow along with Weight Watchers, I have calculated that 1 ladle equals approximately 2 points. I divide my soup into serving sizes for freezer storage. 3 ladles = 6 points, which equals approximately 1 serving (in my book).  This is perfect for lunch when you don’t have much time to make something or can’t stand to grab another microwave lunchable. Your insides will thank you.

Something new that I learned, if you look for spices on the ethnic aisle, I have found spices in larger quantities anywhere from $1-$2 cheaper than on the spice aisle. If you’re like me and you shop on budget, this can make a world of difference. And you can get those spices you didn’t think you really wanted to splurge on.

Super Easy Comfort Food Recipe // Delicious Healthy Chicken and Lime Soup - A Must Try.Alright, go on and tell me how much you love it. Oh yeah, go get a spork!


A Healthy Blueberry Muffin Recipe

Hanschen Klein's Healthy Blueberry Muffin

A friend of mine stops by our office every now and again and she always drops off the most delicious treats and they are always healthy. Delicious and Healthy are two words that don’t often go together in my book. I wanted to make Blueberry Muffins for my office and asked if she would pass along a recipe. And this is the recipe she gave me…


  • 1  1/3 c.  whole wheat flour
  • 2/3 c.  all purpose flour
  • 1 tbsp  baking power
  • 1 tsp  salt
  • 1/4 c.  apple sauce
  • 1 tbsp melted butter
  • 1 large egg
  • 1 c. milk
  • 2 tsp maple flavoring
  • 3/4 c.  granulated sugar
  • 2 c.  blueberries


  • Preheat oven to 350 degrees

Whisk flour, baking powder, and salt (set it aside for later). In another bowl, combine apple sauce, butter, large egg, flavoring, and sugar — stir well.  Make a well in the dry ingredients and add wet ingredients.  Mix.  Pour half the batter into your muffin tins and drop in half the blueberries. Top off your muffins with the rest of the batter and place the rest of your blueberries on top. Bake for 10-15 minutes. These will be delicious. But if you think you need a little extra sugar (and let’s be honest, who doesn’t want a little sugar?), you can top off your muffins with a glaze.


  • 1 c.  powdered sugar
  • 2 tbsp milk
  • 1 tsp maple flavoring

Mix powder sugar, milk, and maple flavoring — drizzle when warm. YUM.  Enjoy.

-wishing you, peace and love throughout the world-

Day 2/3: Detox

Hello all. I am currently on Day 3 of my detox. 3.3 lbs down! Thought I would make a quick post and show y’all my juices.

fresh morning oj: 1 bag of clementines, several oranges

beet juice

peaches and clementines: 5 peaches and 1 bag of clementines

green juice: 4 stalks of celery, 1 cucumber, 1 bunch of greens, 5 green apples, 1.5″ of ginger

yellow watermelon juice


By the way, did you know we had some exciting weather? There was a water spout in Fairhope.

source unknown… edited by me.


Today I am thankful for: a quick day at work.

Day 1: Detox

Thank Goodness. The first 24 hours are over. And even though it’s Day 2, I thought I would update you on the results from Day 1. The Good News: I’m down 2 lbs!! The Bad News: I’M FREAKIN’ HUNGRY! No, I’m just kidding. I’ll probably reserve that saying for Day 3. My coworkers keep trying to persuade me to go out to Waffle House or Burger King or Guthries — it’s so hard not to give in! But I’m still hanging in there. The headaches have begun. I thought my morning drink would help alleviate the pain but it hasn’t much. It’s been difficult trying NOT to pop any advil’s to help. But I think, I”ll just have to wait it out. The only other strange side effect — I have to pee all the time. And when I say all the time, I mean it.  It’s quite obnoxious! Moving on…

Here’s what I had to drink yesterday!

beet juice: 2 beets, 2 lbs of carrots, 3 green apples, 2″ ginger, 4 stalks of celery = 48 oz

This juice is really tasty and refreshing. I love juices that have ginger in them. Just think, I didn’t even know what a beet was 2 days ago.

nastiness concoction: 22 roma tomatoes (small), 1/4 onion, 1 cucmber, 6 stalks celery, 1/2 green pepper, 1 red pepper –  sliced lime – to go

Okay. This one was gross. I tried so hard to like it. But I think the reason it tasted so foul was because of the onion. I can’t stand onions!  I was trying to stay open minded; however, I just don’t think that I will ever be converted.  So, if I ever try this one out again, there will be NO onion. AND I think it’s important with tomato juice to make it fresh for every drink. Because when you come back to it in a few hours… you find a science project in your fridge where all equal parts have separated.

oj: 1 bag of nectarines, 3 naval oranges

I needed something that I knew I would like for dinner. And that’s freshly juiced oranges. Oh they were delicious. I completed depleted most, if not all, of the fruit in the kitchen. I think my goal right now will be to find a really good vegetable juice recipe that I can fall in love with. I’m still requesting any recipes anyone might be able to offer. I think I’ll attempt the mean green tonight.

Today I am thankful for: A great 2nd day. Trying to stay strong, trying to stay positive. PLTW.

Round 2: A Successful Cheese Muffin :)

The Cheese Muffin!

So my families go-to place for recipes has always been Southern Living Cookbooks. And instead of going straight to an internet blog for a recipe, I did it old school and looked for a good recipe in a whoo-bangin’ (awesome) cookbook.

So here is the recipe from the 1983 Southern Living Cookbook. (btw, this is one of the best years — If you were to only pick up one, pick up this one)


  • 1 3/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 3/4 cup (3 ounces) grated sharp Cheddar cheese
  • 1 egg
  • 1 cup milk
  • 1/4 cup butter or margarine, melted


Combine first 4 ingredients in a large bowl; add cheese, and mix well. Make a well in [the] center of [the] mixture. Combine egg, milk, and butter; add to dry ingredients, stirring just until moistened. Spoon into crease muffin pans, filling two-thirds full. Bake at 400 for 25 minutes. Yield: 1 dozen.”


So naturally, I made 3 dozen again. And these were good.

I’ve learned that cooking is fun when you’re in good company. My baby monster dog, Porcini, had a play-date that night with his new friend, Gabby. And she is a well-behaved young lady and he, of course, is a hellian with hormones. Yeah, us.

Porcini The Wise


After: When Porcini Attacks!

Such a good time with friends and pups!

Cooking Tragedy: Jim ‘n Nicks Cheese Biscuits …

The Muffins

Today I didn’t eat lunch at work. And after a 9 hour day, I was pretty hungry. I half heartedly expected there to be food in our break room; however, (to my utter disappointment) there was no birthday this week and no left overs from all-nighters or take-out from the previous day.

I wanted something savory, delicious, and a finger food. So, it popped into my head that I was going to attempt to make Jim ‘n Nicks Cheese Biscuits. Ohhhhh Yummy Yummy. So I did just that.

I borrowed the recipe from gas•tron•o•my (My husband likes astronomy, I prefer gastronomy). You can find the recipe here. Or below. But she has better pics on her blog.


  • 1 1/2 cups flour
  • 3/4 cup sugar >> I substituted this for splenda baking “sugar”
  • 1 1/2 teaspoon baking powder
  • 3/4 cup milk
  • 1 egg, beaten well
  • 4 tablespoon butter, melted
  • 1/4 teaspoon vanilla
  • 1 cup shredded cheddar cheese
  • Directions:

    Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-size muffin pan.

    Combine flour, sugar, and baking powder in a large bowl and set aside. Whisk egg, milk, butter, and vanilla together in a medium-sized bowl and set aside. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend.

    If you should decide to make these wonderful little morsels here are some tips that others added to the gastronomy blog… (and maybe I should’ve read those before I already poured the batter into the muffin pans.)

    Incorporate shredded cheese into batter. Do not over mix.

    Divide batter evenly among greased muffin tins. Bake for 15 to 20 minutes. When fully baked, the tops of the biscuits will be golden and springy to the touch and a thin knife inserted into the center of the biscuits will come out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each biscuit from its mold.

    Makes 10 to 12 biscuits.” (I doubled the ingredients and it made 36 mini muffins)

    Seemingly Innocent Muffin... I think not.


    Something went horribly wrong!!!

    My muffins look beautiful but they have the consistency of something gummy. I’m having a hard time putting it into words. Its like the ingredients never bonded together and it has an overcooked cheese look to the center but the consistency of a hard paste or gross playground foam. GROSS. Just Look…

    Nasty Playground Foam or... Cheese Biscuit !?!


    • Maybe try using Buttermilk instead of regular milk.
    • Somewhere in there Corn Meal needs to be used. One person suggested using 1/2 flour and 1/2 Self Rising Corn Meal.
    • Possibly reduce the sugar to 1/2 c.
    • It needs some salt
    • And probably REAL SUGAR. Silly me. **I’m still learning!!!!

    Any Suggestions? … Help. Me.