Happy October! I still can’t believe that it is officially fall and OCTOBER; time has flow this year. I love fall so much. Working at the floral shop has given me a little taste of fall already working at a few fall themed events already. Fall gives off such a warm feeling with all the rich colors, sweaters, and spices. Oh how I love a pumpkin spiced latte… :D SHHHH don’t tell, I know they are not good for my healthy lifestyle.
This month I want to set some more goals to work towards to keep my healthy lifestyle. I want to continue my tai chi practices and zumba whenever I am able to make it. I will continue to eat healthy and adventure out of my comfort zone with foods. I want to make as many soups as I can this month because October and fall are the best time of the year to make soup. I want to take my husband on a date and keep our romance burning. I don’t think my goals are too difficult, I have confidence I will be able to achieve all of them. :D
I found two soup recipes I really want to try this fall…here they are.
Fall Chicken Stew
Ingredients-
• 5 tsp. extra virgin olive oil
• 1 lbs. chicken tenders, cut into small pieces
• 1 large onion, chopped
• 4 medium parsnips, peeled and chopped
• ½ tsp. dried rosemary
• ½ tsp. salt
• ¼ tsp. ground pepper
• 4 cups reduced-sodium chicken broth
• 2 granny smith apples, peeled and chopped
• 2 tsp. cider vinegar
Instructions-
• Heat 2 tsp. of oil in a pan and add chicken and cook through. Set on the side covered.
• In a pot add the remaining 3 tsp. oil, onion, parsnips, carrots, rosemary, salt and pepper; cook until the vegetables begin to soften. Add the broth and apples and bring to a simmer stirring often until the vegetables are tender. Add the chicken and vinegar to the pot and enjoy!
Cream of Turkey and Wild Rice Soup
Ingredients-
• 1 tbsp. extra-virgin olive oil
• 2 cups sliced mushrooms
• ¾ cup chopped celery
• ¼ cup chopped shallots
• ¼ cup all-purpose flour
• ¼ tsp. salt
• ¼ tsp. ground pepper
• 4 cups reduced-sodium chicken broth
• 1 cup instant wild rice
• 3 cups shredded cooked chicken
• ½ cup reduced fat sour cream
• 2 tbsp. chopped fresh parsley
Instructions
• Heat the oil in a saucepan then add the mushrooms, celery, carrots, and shallots and cook until softened. Add the flour, salt, pepper and cook for about 2 minutes. Add the broth and bring to a boil.
• Add the rice to the saucepan and heat to a simmer. Cover and cook until the rice is cooked through. Stir in the chicken, sour cream, and parsley and heat for about 2 minutes. Enjoy!
I hope you all are ready for a fabulous fall full of fun! :D What are you planning to do during October?
Until next time,
Nancy
