Cream of Asparagus Soup

Each year so many of us tell ourselves that we are going to get healthy as part of our new years resolution. For me, this means more than just losing weight. It means getting physically healthy enough to finally actually run the NYC Marathon that I have been registered for and been unable to run for the last 2 years due to injuries. Although these goals clearly involve exercise (I'm still working on that), they also involve eating a tad better and watching those portions and added calories that can sneak up throughout the day!

This year, I'm doing my new years resolution alongside my parents who also are hoping to lose some weight this year. We may all be prompted by the fact that my brother is getting married later this year and I am totally ok with admitting that! ha. I'm trying to keep us all on track with weekly weigh ins and measurements and we all are eating meals together to minimize the junk. So when I initially saw this recipe on Closet Cooking, I thought it would be a great addition to one of our meals!

The recipe is super simple and requires minimal time or ingredients. Here's what you need:

And when I say it's simple, I really mean it. You just throw the asparagus (cut up into smaller pieces) and chopped onions into the chicken broth. Then simmer it for 7-10 minutes until the asparagus is tender and then puree the heck out of it. I used an immersion blender to minimize messiness.

Then you add the yogurt and miso. Stir it up and you're good to go! I thought it was a little thin at first, but it ended up being the perfect consistency. We added a little parmigiano-reggiano grated on top, but it probably didn't need it. Enjoy!

Cream of Asparagus Soup
Adapted from Closet Cooking

1 bunch of asparagus, washed and cut into 1 inch pieces
2 small onions, chopped
2 cans of chicken broth (approximately 4 cups)
1/4 cup miso
1/4 cup plain yogurt

1. Place chicken broth, asparagus, and onion a pot and bring to a boil.
2. Reduce to a simmer for 7-10 minutes until the asparagus is tender.
3. Remove from heat and puree the mixture.
4. Stir in yogurt and miso.
5. Serve and garnish with parmigiano-reggiano if desired.

Serves 4-6

Chicken Tacos

I don't make/have tacos very often. Not because I don't like it, but rather I often debate if the mess is worth it. When I came across this recipe courtesy of Smitten Kitchen (a food blog that I LOVE), it just looked so healthy and fresh that I couldn't resist! I mean look at the ingredients! The original recipe called for chicken thighs, but I'm not a fan of dark meat so I opted for chicken breasts.

 I was a smidge confused at first since I don't often boil chicken, but I decided to forge ahead! It was quite easy since you throw all the ingredients in a large pot and simmer the hell out of it!

The original recipe calls for you to allow the chicken to cool and then to shred it. Allow me though, dear readers, to give you an AMAZING hint when it comes to shredding chicken. If you happen to be in possession of a Kitchen Aid mixer (or something comparable I'm sure) then throw the chicken into the bowl (even still hot) and using the normal mixer attachment turn that puppy on. Within seconds you will have perfectly shredded chicken and no burned fingers! Behold....

Seriously, this took like 15 seconds. A-w-e-s-o-m-e.

In the end, I also made the salsa fresca recommended by Smitten Kitchen, some rice and beans, and had some cheese and avocado as additional toppings.

The result was a super fresh and light meal that tasted yummy and a definite crowd pleaser! I forgot to take a picture BEFORE I started eating the taco I put together (sorry), but that just goes to show how good it was! ha. Enjoy!

Chicken Tacos
Adapted from The New York Times via Smitten Kitchen

1.5 pounds chicken breasts
1 large white onion, peeled and quartered
5 cloves garlic, peeled and lightly crushed
2 bay leaves
1 tablespoon ground cumin
Salt and pepper to taste.

1. Combine all ingredients in a large saucepan and add water until chicken is covered.
2. Bring mixture to a boil using high heat and skim foam that may emerge off the surface.
3. Partially cover and lower heat so that the water simmers steadily for about 30 minutes or until the meat is very tender.
4. Remove chicken from liquid.
5. Shred chicken with mixer while hot or with your fingers once the chicken has cooled enough to handle.
6. Adjust seasoning as necessary.
7.Serve with salsa, shredded cheese, avocados or guacamole, and taco shells.

Serves 6 to 8