It’s Sunday and my typical morning starts out by having a cup of coffee and reading my e-mails and checking out the Target ad and debating what to have for breakfast. I was really hungry this morning! So I made a yummy dish that is full of protein and low in carbs and very healthy. You’ll just have to wait till tomorrow to get the recipe.
After my breakfast, I was going to go out for a jog, but the wind picked up and I really hate jogging, walking or doing anything when it’s windy out. My ears are really sensitive to wind. So I decided to do my workout in doors today. I checked out Exercise TV on demand and found Christ Frytegs Walk and Sculpt. It’s a 45 minute workout which contains cardio and toning.
Her workout isn’t to bad, I did sweat a lot and my legs are sore from doing leg lunges and squats. I must be losing my shape because it hurt! But I did it, kept up with the pace and I burned 340 calories! Woohoo!!
My heart rate isn’t to bad either!
Samantha decided to do doggie yoga, after her morning bath! She loves my yoga mats!
I was watching Hungry Girl on Food Network and she was making crockpot chicken soup and my husband asked me to make my Homemade Chicken Noodle Soup! Geez, that takes along time, over 3 hours! Plus I have to go to the store. Fine, I’ll make it!! Remember when I posted my tomato soup the other day and I said I’ll make my Chicken Noodle Soup with homemade bread? Well I’m making homemade bread too, not the hour one but the one that takes hours! It’s a nice whole wheat bread! It makes 3 loafs! He he!! So now I need to go to the store for chicken and whole wheat flour!
I decided to walk to the store it’s a little over a mile round trip. Let me tell you don’t get 5lbs of flour and 2lbs of chicken amongst other stuff. After my workout, and then walking with bags in my hand, my body is sore! I think I need a massage!
But before that, I need lunch, something quick, since I need to start on bread and soup! So I had this!
This is by far one of my favorite meals! Greek Yogurt, blueberries, strawberries, raspberries, peanut butter and granola. I could live on this!! You don’t even know how angry I get when Trader Joes is out of my Greek Yogurt! It’s my favorite!!! One more picture!
Yum! Now time to start the bread! After mixing it, I had to let it sit for 30 minutes, while it was resting (wish I could) I started on my soup. In a large pot I added chicken, carrots, celery and onion.
Added 14 cups of water and seasoning.
Now to just wait, for this!
Here’s the recipe for Jennifer’s Homemade Chicken Noodle Soup! Everyone’s favorite!
Chicken Noodle Soup
2lbs of Chicken with skin (I normally use chicken breasts with skin and bone, but I grabbed the wrong package, but boneless works even better, easy shredding!)
3 large Carrots – diced about 1/4 inch thick
4 Large Stalks of Celery – diced 1/4 inch thick
1 Large Onion – diced
12-14 Cups of water
1 Bay Leaf
1 tsp. Thyme
1 tsp. Dill
Salt & Pepper (I didn’t measure, my guess is 1 tsp each)
Chicken bouillon Cubes (optional, if needed) (I added 3)
1 package of Extra Wide Noodles
In a large pot add vegetables, chicken, water and seasoning. Bring to a boil cover and simmer for 1 hour, or until chicken falls apart and looks like it’s splitting. Skim any fat off the top. However with chicken breasts I normally don’t have to.
Take the chicken out and set side until cool enough to handle. Shred the Chicken (throw skin away and if using chicken with bones, discard them) and place back in pot. Give a good stir and taste. This is the point where I decide if I need more seasoning or bouillon cubes. The more water you have the more spices you need. I added more of all the seasoning. Cook for about an hour or until vegetables are tender!
Meanwhile, I don’t like to cook my noodles in the pot, other wise they expand and make the soup starchy. Cook noodles according to manufacture directions. When serving, place noodles in a bowl and place soup on top.
Makes about 12 cups – I couldn’t measure in that pot but it’s a lot!
Calories per cup, not including noodles:
Calories: 145, fat: 7.1, Cholesterol: 48, Sodium: 78, Potassium: 215, Carbs: 3.6 Sugar: 1, Protein: 16.2
In the oven they go!
Whole Wheat Bread – Adapted from Allrecipes.com
- 3 cups warm water (110 degrees F/45 degrees C)
- 2 (.25 ounce) packages active dry yeast
- 1/3 cup honey
- 5 cups bread flour
- 3 tablespoons butter, melted
- 1/3 cup honey
- 1 tablespoon salt
- 3 1/2 cups whole wheat flour
- 2 tablespoons butter, melted
- In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly. (I mixed on low speed in the mixer for about 30 seconds, the let it sit in it’s bowl)
- Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. (If using a stand mixer, put the flour in little by little or you end up with a poof of flour, like I did) Flour a flat surface and knead with whole wheat flour until not real sticky – just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour ( I only needed 1 additional cup). Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled. For me it was 50 minutes.
- Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch. This was about 1 Hour for me. I made one loaf without a bread pan, since I only had two. My loafs were huge!
- Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely