Holy!

I did a double take, thinking I'd wandered in to the wrong forum.

We finally got UPGRADED!! WOOOT!

Speaking of which, no, still not hit goal and still not planning on it.   But, will be updating my pictures hopefully over the 5 day vacation I have coming up this weekend.

Oh, adding a favorite light SPICY chicken soup I make for this time of year:

1 can Italian style stewed tomatoes (chunk or sliced, your choice)
1 can vegetable broth
1 zucchini
1/2 a bag of presliced carrots
1 small yellow onion (thinly sliced/diced, your preference)
1 can tomato paste or 1 large can tomato sauce
1 bag frozen mixed veggies of your choice (I like the one with broccoli, asparagus, cauliflower, beans, etc.)
2 chicken breasts
1-2 tsp garlic powder
2 tsp season salt
2 tsp ground pepper
1 tbs sweet basil
2 tsp oregano
Salt (or not, your choice again)  I use Sea Salt.

Secret Ingredient:  Korean Fire Oil (in the Authentic Food aisle)

I usually take my medium soup pot, fill 1/4 way full with water, and add the can of veggie broth, chuck in the chicken, seasonings, and herbs (I use fresh if I'm not being lazy).  Bring to rolling boil, turn down and let chicken cook for about 15-20 minutes, until fully cooked through.  Pull chicken out and cool (to cube), add in rest of the fresh or frozen veggies (just depends on time of year and my level of laziness), and bring back to a good boil.  Add chicken and tomato paste (or sauce), add any needed water to thin to the consistency you want, turn down and simmer, adding the final SECRET ingredient!  Korean FIRE OIL!  I suggest add a few splashes at a time, then test for your taste tolerance.

I make this for me, then wind up beating Ray off of it, even though he protests and says he hates "spicy" foods.

The upgrade is wonderful!!!

Thank you for the yummy-sounding recipe.  I will have to pass on the Korean Fire Oil.  My little baby ulcer just kicked me for reading that, there's no way it would let me slip any of that past it.  However....I can get away with a teensy bit of wasabi powder for heat if I don't overdo it.   Do you think I could use a smidge of that instead?

Sounds delish for fall, love soup in the fall.  thanks!

Right now, I'm big in to my Chicken Salad.  I like it kind of sweet, so I found a way to achieve that.  And it's great on wheat crackers.

1 large can of canned Chicken Breast
1/4 c of dried cranberries or crancherries
2 stalks of celery (finely diced)
1 half small red onion (finely diced)
2 hard boiled eggs (chopped well)
Mayo of choice (I still can't handle light or diet, so I used very small amounts, and add salad dressing for moisture)
Raspberry Hazelnut Vinegrette salad dressing

Open canned chicken breast, strain and break up.  Place in sealable bowl with rest of ingredients, adding mayo and Raspberry dressing to taste, mix and chill.

Serve over what crackers, or add lettuce leaves and make into wraps.

Calorie count is going to vary depending on what type of mayo you use.

Anyone tried the new mayo made with olive oil yet?

Korean Fire Oil!!!  Prilosec???     Wwwaaaaa... 

Might have to have my bowlful on the mild side... one drop of KFO only!

Does the KFO "bloom" to it's full "heat" overnight?  Or do you add it to the bowlful at each meal (like Gumbo File')...???

Looking forward to your pic updates!!!

You are "Brace-Free, Right???

That alone should make you smile in the new pics!!!
HeHeHe

Yes, braces are off, in my retainers now.  Getting tired of hubby and brothers mocking my speech impediment!  But at least if they make me mad enough I can yank out the hardware to tell them off.

The fire oil, at least to me, is more spicyhot in the mouth, not so much on the tummy.  Hubby suffers heartburn and he still wolfs it down without any issue.  But no one here has an ulcer.

I doctor the whole batch (have some going now for next week), and then if I want it hotter, I put in a dash for my individual bowl.

Making chile verde in the crock pot, since it's soo dang hot, for burritos for the hubby, and over a little rice for myself.

How did the chile verde come?  I love my crock pot!  Recipe... when you get a chance... Darlin'
Glad to hear that the Korean Fire Oil is a mouth heat, which I like... released endorphins... ahh!

Those brats!  Kick them for me!  Teasing you...     men   & they think that you'll let them eat the foodies... No Soup for You, Guys!!!

Bet you look gorgeous with the freed pearly whites! 

Also,

Lazy Lady's Chicken Quesadillas

1 Carb Control tortilla (I use the 6 or 8 inch.. depends on what I find at the store I'm at)
1/4 c low fat cheddar cheese (your choice of mild, medium, sharp)
1 small can of Chicken breast (like making chicken salad type)
Ground pepper
Adobo seasoning

Spray skillet or grill (I use my Foreman's grill for most everything).. heat up to medium heat.
While skillet/grill is heating put tortilla in, add cheese on one 1/2 of the tortilla, open canned chicken and strain), break up over cheese amount desired (store rest for later, use over salad with cranberries.. hmmm.. I'll give you that recipe too), sprinkle with adobo and ground pepper, and fold over tortilla.

Lightly brown both sides, remove from heat, cool, cut, garnish with FF sour cream, guacamole, etc.  Enjoy.

Takes about 5 minutes to make.  If I won't eat anything else, I'll normally settle for that.

Oh, Yeah!  Now we are talking!  Fast, Easy, and Yummy!  Sounds like a keeper... and sour cream and guac.... I could live on this!