Mixed Veggie and Chicken on a Lemony CousCous


So this is an easy one… honestly. When regular couscous is involved… it’s pretty easy! And, if you want to go vegetarian, just take out the cheese and chicken and you’ve still got more than 10g of protein per serving!! Whole wheat couscous has 8g of protein per serving, and I added some flax seed meal to this and it has 6g of protein per serving! Good way to get a large amount of your daily needs in one meal!


  • 2 cups low-sodium chicken broth
  • 2 cups whole wheat couscous, uncooked
  • 1 TB flax seed meal (I used Trader Joes)
  • 1/4 cup extra virgin olive oil
  • 1/4 teaspoon garlic salt
  • 1/2 teaspoon salt
  • 2 TB butter
  • 1/8 teaspoon black pepper
  • 2 lemons (I used the zest AND the juice from the lemons)
  • 1/3 cup thinly sliced fresh basil or 1 tablespoon dried basil
  • 2 cloves of garlic minced
  • parmesan to sprinkle on top
  • 1 cup frozen mixed vegetables




  1. In a medium saucepan, bring the broth to a boil. Add in 1 TB olive oil and the 2 TB of butter. Stir in the couscous, and the mixed vegetables and flax meal. Cover the pan, remove from the heat and let stand for five minutes. 
  2. While the couscous is sitting, cook the chicken. I brought 1 TB of olive oil, and 1/4 up of chicken broth to simmer and added the chicken. I sprinkled salt and pepper onto the chicken, and a bit of garlic salt onto the chicken. I then added lemon juice from 1 lemon to the pan and added the zest to both sides of the chicken. Cook until both sides are browned and the liquid is reduced. (About 5 minutes per side). Remove and let the chicken rest. After about 5 minutes, cut into slices.
  3. In a small bowl or liquid measuring cup, whisk together the olive oil, lemon juice from other lemon, lemon zest, garlic, and salt and pepper, and pour over the couscous mixture and toss.
  4. Add the chicken to the couscous mixture and then sprinkle with the chopped basil and stir lightly. 
  5. Serve and sprinkle parmesan cheese over the top. (I served mine with pineapple so that we’d get a bit of each food group!


It was light, but still really filling!!! 



And now, for the quote of the day:


Chicken Tortilla Soup (Sans the Tortilla) all made in 1 Pot!


Ok, so I had my brother and dad eating dinner with us tonight… PLUS my husband and father-in-law… and Me… SO… I had to make sure I had something quick, easy, not a ton of dishes that I had to clean up, and that would feed everyone and be satisfying… what do I make?? SOUP! I know, it’s like 90 degrees out today, but it was honestly really satisfying, and tasted soo good! I was surprised! But it probably helped that I basically ate this with chips. 

All of the guys gave it a thumbs up too, really good and filling. And, I’ve got a bit of leftovers too! YAY for me! 🙂

So, in the mood for a slightly spicy tortilla soup? Eat it will tortillas in it, or scoop it up with chips (if you’re like me and would like to skip the whole soggy tortilla idea)…

Chicken (sans-tortilla) Soup!

1 1/2 teaspoons ground cumin
About 1 1/4 teaspoons chilli powder
1/2 teaspoon garlic powder
1/2 teaspoon salt, plus more to taste
1 boneless, skinless chicken breasts
4 boneless skinless chicken tenderloins
2 tablespoons olive oil
1/2 onion diced
1 red bell pepper diced
3 cloves garlic, minced
Dash of cayenne pepper
One 10-ounce can diced tomatoes and green chiles, such as Rotel
2 cups low-sodium chicken broth
4 cups hot water
1 1/2 cups organic tomato sauce
1 can organic black beans (rinsed well)
1 cup frozen corn
3 tablespoons cornmeal
5 small corn tortillas (or a large bag of tortilla chips as I preferred)



Start by mixing together the cumin, 1 teaspoon of the chilli powder, the garlic powder and salt. Drizzle the chicken breasts with 1 tablespoon of the olive oil. Then sprinkle with 1 teaspoon of the spice mixture. Set the rest of the spice mixture aside. Put into the bottom of a large pot (like you would boil potatoes in) that’s been coated in 1 TB olive oil and cook until browned on both sides (about 3-5 min per side). Next, throw in the onions, red bell peppers and garlic. Throw in a tablespoon of the spice mixture used to season the soup. Add a little extra chilli powder (about 1/4 teaspoon) for heat and a dash of cayenne pepper. Stir to cook the vegetables, about 5 minutes. Add the diced tomatoes, juice and all. Add the chicken broth, hot water and tomato sauce. Stir to combine and bring the mixture to a boil. Reduce the heat to low. Shred the chicken while in the sauce and then continue to cook. Add the drained black beans and the corn. Next, mix together the cornmeal with 1/2 cup water. Add the mixture to the pot, and then simmer the soup for 10 to 15 minutes. Give it a taste and add salt or seasonings as needed; be sure to not under salt it!

Cut the tortillas into uniform 2- to 3-inch strips. Stir most of them into the soup just before serving. This is what makes tortilla soup tortilla soup! Turn off the heat and get ready to serve it up. Ladle the soup into a bowl, then add avocado, red onion, sour cream, cilantro and extra tortilla strips to the top. The more toppings on tortilla soup, the merrier. 

**** The above paragraph about the tortillas I copied from the original recipe (That I made a few changes to) so that you could see how she added tortillas to her soup. I personally did NOT. I just ate the soup with tortilla chips… up to you!

Here is her original recipe: Chicken Tortilla Soup


And now, for the quote of the day: 


Another Pasta Dish!!! Bowtie Pasta with Chicken, Basil and Parmesan!


Ok… so picture is from a cell phone and not edited… but that’s ok! We had friends over!! Our sweet friends came over for dinner as a “farewell” since they are moving far, far away…. so we had to have them over! I made the above meal… something on the more simple side… pasta with chicken and vegetables… my favorite theme!!! And then I made a fruit crisp as dessert. I did NOT take a picture of that, and I definitely should have because it actually turned out really yummy! Oh well, another day and another crisp…

So, as my friends got here I was elbow deep in a large pot of pasta… had to make sure there was enough pasta for us all!! I made 2 lbs… lets just say I have leftovers… HA! Oh well, better to over prepare then to not have enough for hungry guests, am I right!!??? 

So, here is the recipe!

Bowtie Pasta with Basil and Parmesan with a Light Tomato sauce


  • 1 lb Bow Tie Pasta (Or your other favorite pasta) – yes, I reduced it to 1 lb for your sake… 😉
  • 2 tbs Olive Oil
  • 1-2 cloves garlic minced
  • ½ Onion chopped
  • 1 can Italian fire roasted tomatoes and 1 can Rotel, or similar
  • 2 tbs chicken broth
  • 8 chicken tenderloins cooked and cut into bite size pieces
  • 10 leaves Fresh Basil chopped
  • Shredded Parmesan cheese (optional)
  • Salt and Pepper to taste
  1. Preheat a large pan over medium high heat. Meanwhile, cook the pasta according to package directions.
  2. As the pasta cooks, add the oil to the pan and add the chicken tenderloins. Season with salt and pepper and a bit of ground cumin on each side. Cook through and remove from the pan. Add then 1 TB oil to the pan and add the onions and garlic and cook until the onions start to get translucent, about 3-5 minutes.
  3. Next add the tomatoes and cook until they start to simmer. Add the chicken broth and bring back to a simmer.
  4. Toss in the chicken and basil, bring back to a simmer, and season with salt and pepper. Serve over the pasta and top with Parmesan cheese.

I served this with sauteed zucchini and it went quite well!!!

Enjoy! I know we did!!!

And now, for the quote of the day: