Adventures of Eating with dReJ: healthy, cheap, delicious

Posts tagged ‘soup’

Weekly Recipes – Dec. 13-17

Here we go – our next run down of meals from last week. We sort of went on a soup/stew rampage this week. If you haven’t went out to buy a slow  cooker yet – now’s the time. I promise, it will make your life so much easier. Also – this week, we only have 3 meals because I decided to substitute my Shakeology for breakfast and dinner a few times. I’ll be posting about Shakeology a bit later with some info in case anyone is interested.

Chicken & Sweet Potato Stew
Southwestern Bean & Barley Soup: (seriously – click for details in the blog about this one below – it was awesome!)
Chicken “Carne” Adovada: (we changed this one up a bit when it came to the cooking instructions to make it MUCH faster to make. Be sure to read details in our blog about it below)

Christmas is just around the corner – anyone have any family recipes they want to share?

Happy eating!

-Dre & RJ

Chicken & Sweet Potato Stew

Quick Link:

Okay – have to admit, we failed on taking pictures of this one. Instead – you get a picture of RJ showing you how he felt about this dish.

RJ Says "Right On" to this Winter Stew

In all seriousness – RJ really did like this stew. I have mixed feelings about it. It WAS good – but sort of sweet since it uses the Sweet Potatoes of course. And I just couldn’t eat the whole bowl of it. RJ on the other hand, really enjoyed it. He described it as more of a sweet/savory – and he obviously gives it a thumbs up. It’s strange because I am definitely the one with the sweet tooth, yet this just wasn’t the right kind of sweet for me.

All in all, I’ve give you this – it was a unique recipe and definitely something different to serve at a dinner party to get people talking!

Here’s the info!

6 servings (remember – to add extra calories if you make all 6 but are only eating it 4 times!)

Active Time: 20 minutes

Total Time: 5 hours 20 minutes (this goes in a slow cooker!)


  • 6 bone-in chicken thighs, skin removed, trimmed of fat (we bought boneless chicken thighs to make it easier – you can also just use chicken breast if you aren’t into thighs)
  • 2 pounds sweet potatoes, peeled and cut into spears
  • 1/2 pound white button mushrooms, thinly sliced
  • 6 large shallots, peeled and halved (you can also use an onion if you prefer)
  • 4 cloves garlic, peeled
  • 1 cup dry white wine
  • 2 teaspoons chopped fresh rosemary, or 1/2 teaspoon dried rosemary, crushed
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 1/2 tablespoons white-wine vinegar

Seriously – this one is easy, you just throw all the stuff in your crockpot and let it cook. So easy.

Happy cooking!!!


Southwestern Bean and Barley Soup

Hearty Soup for Cold Days!


Okay – I know what you are thinking. Beans and Barley? BORING?! Or for some of you who are not down with the barley – you might just be thinking it sounds gross. I have to admit that growing up, I was definitely a full paying member of that same camp.  But i’m proud to tell you that my name is Dre – and I thoroughly enjoyed the bean and barley soup. So give it a try – it really was super simple.

I’ve heard thru the grapevine (since so many *ahem* ALL of our readers refuse to comment!) that perhaps some of the recipes sound too daunting. But the whole point of this site is to be a resource and share any tips and tricks and to let you know that a real person tried the recipe and it wasn’t so bad. I always feel intimidated by new foods, new ways of chopping or roasting or something – but honestly, if you aren’t comfortable with something, just substitute how YOU usually make it and go with it. You’ll figure out if it works or not. But you won’t ever enjoy all these new delicious recipes if you don’t give them a try!

Okay – off my soup soap box and back to the recipe at hand.

Here’s the ingredients and what we changed:

6 Servings, about 1 1/3 cups each

Active Time: 30 minutes (Total Time: 2 1/4 hours) – Don’t worry you don’t have to be stirring it the whole time or anything!


  • 1 tablespoon extra-virgin olive oil
  • 1 large onion, diced
  • 1 large stalk celery, diced
  • 1 large carrot, diced
  • 9 cups water (this amount changes to TWO cups if you decide to use crock pot instead of stove top)
  • 4 cups (32-ounce carton) reduced-sodium chicken broth, “no-chicken” broth or vegetable broth
  • Look for the following 3 ingredients at your grocer in the canned veggies aisle – just keep going until you see the bags of beans that are NOT canned. If you have access to a healthy food store where you can go and measure your own beans out – I’d recommend doing so – because you can’t buy just 1/3 cup of any of these beans!
  • 1/2 cup pearl barley
  • 1/3 cup dried black beans
  • 1/3 cup dried great northern beans
  • 1/3 cup dried kidney beans
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 3/4 teaspoon salt

Now for the preparation of this one – you can make it on the stove, or in a slow cooker. Be sure to look at the variation on the quick link because you use less water and it cooks for a longer time. We went for the slow cooker (crock pot) variation.

dReJ Say: This was a HIT with us. It was super hearty and therefore, very filling. Not sure if ours turned out the way it’s supposed to, because it was less soupy and more like a thick chili….but that was just fine with us. Super easy to make – and it is a perfect meal to make ahead and heat up again later at work or for dinner the next day.

dReJ Tip: If you find that yours is a bit bland – a good tip for using the slow-cooker is that you need to add more salt to bring out the flavor. So season it up a bit and you’ll be good!


Loaded Potato Soup

Very yummy for a cool Fall evening!

Here’s the link to the recipe:

What we changed:

Okay – so we kept the ingredients the same, but when we cooked this it turned out more like mashed potatoes than a soup. 😦 So RJ being the whiz he is decided to thin it out with  2% milk to make it a soup consistency.

dReJ tip: We made this meal in advance – so perhaps if you are eating it right away, you may not have this problem. Just keep an eye out for the consistency!

We also couldn’t resist buying a French baguette to go with this soup. It was a perfect dipping bread – we toasted it up and put a little low fat shredded cheese on it. Delicious!

Calorie Count: The recipe as is = 325. We added some 2% milk and some bread with low fat shredded cheese. So let’s add another 150 for the bread, 45 for the cheese & 70 for 1/2 cup 2% milk. So about 590 calories. Again – if you are trying to lose weight, just skip the bread on the side!

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