Happy Monday All! All night long I was dreaming about muffins and baked oatmeal cookies. I totally blame it on the fact that I put a batch of Simply Filling Slow Cooker Steel Cut Oats with Peaches on last night so we would have a delicious, warm breakfast as soon as we got up today.
The peeps at John McCann Steel Cut Oatmeal Company know I have a thing for the real deal steel cut oats and asked if I’d like to give their oats a try.
And nothing but 100% PURE & Natural Irish Oats aka Steel Cut Oats.
I love steel cut oats because of they are groats in their whole state and they have a delicious chewy texture that will keep you full for hours. McCann’s Steel Cut Irish Oats have a rich nutty taste – there is no processing, no additions, nothing artificial.
I skipped the toppers on today’s oats and ate them straight from the slow cooker with peaches, blueberries, a little vanilla and cinnamon. 100% Simply Filling & Simply Delicious. (4 points+)
5 hours later my stomach told me it was lunchtime. Last night we bought a rotisserie chicken just so I could make up a batch of this Cooking Light Rosemary Chicken Salad. I followed the recipe but added celery and a handful of quartered grapes for a nice sweet crunch.
I love this recipe because the smoked almonds make the chicken taste like it’s smoked and honestly, who doesn’t love having crunchy almonds in their sandwich! (SF + 1 WPA) – 7 points+
Served up with a side of “healthy” crunch and light ranch. (SF + 2 WPA) – 2 points+
Crunch time snacks ~ grapes and a Sargento Lite String Cheese. (SF) – 1 points+
Yesterday The Husband and I both fell in love with the Lentil Ham Soup we tried at Rio City Café. In fact, we stopped at the store just to pick up the ingredients I had in mind so I could recreate it for our dinner tonight.
The secret to making this lentil soup rich and hearty is to use a smoky ham shank, beef broth and fresh herbs if you have them on hand. I like having a lot of different textures and crunch in my soups so I bulked up this lentil soup with veggies. Combine everything into one pot, then, cook it slow and low letting all the flavors blend together.
LENTIL & HAM SOUP (print it!)
- 1 Tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 carrots, chopped
- 3 celery stalks, chopped
- 1 smoked ham shank
- 1 1/2 cups dried lentils
- 32 oz beef broth
- 15 oz diced tomatoes
- 1 tsp fresh rosemary and thyme
- 2 bay leaves
- sea salt & black pepper to taste
1. In a large soup pot, heat olive oil and add onion, garlic, celery and carrots. Cook until softened, about 5 minutes. Add ham shank, lentils, broth, diced tomatoes, rosemary, thyme and bay leaves. Bring to a boil, reduce heat and simmer uncovered for 45 –60 minutes or until lentils have softened. You may need to add up to 1 cup water if the broth evaporates below the ham bone while cooking.
2. Season to taste sea salt, black pepper and hot sauce, optional. Divide into 8 bowls and enjoy!
NOTE: Make it VEGAN by using vegetable broth, omitting the ham shank and adding a little liquid smoke to capture that smoky “bacon” flavor.
Makes 8 heaping 1 cup servings, 4 points+, 100% Simply Filling
Nutritional information per serving calculated at caloriecount.com
I served ours up with some delicious rosemary focaccia bread from Trader Joe’s (SF + 2 WPA) – 2 points+.
I swapped my running days to Tuesday/Thursday/Saturday this week since I needed to go into the office early today. I am pretty sure AL is going to tell me to move it move it
- AL 40%, 0 Activity points
- 5 WPA used, 33 WPA remaining, (21 daily points+)