Chicken and Wild Rice Soup

Chicken and Wild Rice Soup

• 5 Strips Turkey Bacon - cooked and chopped
• 1 1/2 Cups Chicken - diced or shredded
• 1 Tablespoon Extra Virgin Olive Oil
• 1 Cup Onion - diced
• 1 Cup Carrot - diced
• 1/2 Cup Celery - diced
• 1 Tablespoon Fresh Thyme
• 8 oz Mushrooms - sliced
• 4 Cloves Garlic - minced
• 4 Cups Unsalted Chicken Stock (Swanson)
• 1 Cup Water
• 4 Cups Spinach
• 1 teaspoon Kosher Salt
• 1/2 teaspoon Pepper
• 8 oz Wild Rice - cooked
• 1 Cup Half-and-Half
• 1/3 Cup All Purpose Flour

1. Heat oil in a large Dutch Oven over medium-high heat, add onion, carrot and celery - Saute 3 minutes
2. Add thyme, mushrooms and garlic to pot - Saute 5 minutes
3. Add chicken stock and water to pot, bring to boil - reduce to simmer for 10 minutes
4. Add spinach, season with salt and pepper - cook for additional 3 minutes
5. Add chicken and wild rice to pot
6. In a small bowl whisk half-and-half with flour and stir into the soup - cook 2 minutes
7. Ladle 1 2/3 Cup servings into bowls and top with bacon

This one rings in at a mere 197 calories per serving!

Chicken Avocado Salad

Chicken Avocado Salad

Salad Stuff:

2 Large Chicken Breasts (cooked and chopped)

2 Avocados (diced)

1 Cup Whole Kernel Sweet Corn (charred a bit in a pan if you'd like)

4 strips of Turkey Bacon (cooked and chopped)

4 Green Onions - chopped

Salad Dressing Stuff:

3 Tablespoons Lemon juice

3 Tablespoons Extra Virgin Olive Oil

1 teaspoon Sea Salt

1/4 teaspoon Black Pepper

Once you get all that, do this with it:

1. Whisk the dressing ingredients in a small bowl and set aside
2. Add Salad ingredients to a large bowl
3. Pour your dressing into the large bowl with all the salad stuff
4. Toss to mix
5. Put into serving bowls....this should make enough for 4
6. Place 1 chopped up hard boiled egg on top of each serving bowl

Based on calculations from www.myfitnesspal.com this should fall between 400-430 calories per serving based on the size of certain ingredients, but at least you have a ballpark number!