Old-Fashioned Chicken Noodle Soup

Happy New Years!! I really feel like I should be posting something with like a “New Year” theme, but to be honest, I just got done putting my Christmas decorations away and haven’t made anything particularly for the occasion. But, if you are looking for a fun recipe for a party tonight, you could always make these…

Firework Cupcakes!! I made these for The Forth of July, but you could apply the same principle, just change the colors. They are actually a lot easier then they look, and I think they turn out so stinking adorable. For a step by step tutorial on how to make these, click here.

Other then that, no themed recipe today, but an awesome recipe to start off my cooking resolution. Growing up, my mom would always make us homemade chicken noodle soup. So in the winter I have to have it. It’s like the ultimate comfort food when the weather is cold, but is so easy to make and so delicious. This recipe does make a lot, but this is one of those soups that is better the day after you make it, so you’ll want left overs. Enjoy!!

Old-Fashioned Chicken Noodle Soup
     1 rotissory chicken or 2-3 cooked chicken breasts
     3 32 ounce cartons low sodium chicken broth
     2 14.5 ounce cans peeled diced tomatoes (in juice)
     1/2 teaspoon dried thyme
     1 1/2 teaspoon dried parsley flakes
     1/2 teaspoon black pepper
     1 bay leaf
     2 large potatoes, cubed

     2 large carrots,  peeled and sliced
     1 12 ounce package Reames Homestryle Egg Noodles

     1 tablespoon butter
     1 cup celery, chopped
     1/2 cup green onion, chopped
     1 garlic clove, minced
     1 teaspoon black pepper
     1-2 teaspoons garlic salt, per taste

Shred chicken and set aside.

In a large pot add chicken broth, tomatoes (including the juice of one can), thyme, parsley, 1/2 tsp black pepper, and bay leaf. Bring to a rolling boil. Then add potatoes, carrots, noodles. Lower heat to bring broth to a simmer, cover and cook for 30 minutes.

While cooking, add butter, celery, and onion to a medium saucepan.

Cook over medium-high heat until green color starts to brighten and vegetables start to look translucent. About 3 minutes. Take off of heat and set aside.

Once soup mixture has finished cooking add chicken, celery/onion mixture, and garlic.

Simmer for a couple minutes longer. Turn off heat and add remaining black pepper and garlic salt.

Serve with warm rolls if desired.

Printable Recipe

A Food Snots Original.


Stuffed French Toast

K, I don’t know about any one else, but I’m getting all sweets-ed out. I made the mistake of buying a whole bunch of Peppermint Truffle Hershey’s Kisses, and then putting them in a bowl on my table. So every time I walked by, I kind of just grabbed one, or two. Ok, maybe I had a few more then I meant to, but who’s counting. Yeah, I need to get those out of my house.

Anyways, since all I have been doing is pigging out lately, I need to get some good meals going. So, that will be coming soon. But in the mean time, this is to die for. I thought it would be a good recipe to post before Christmas, since you make it the night before, and then bake the next morning. Not to mention, I found this recipe from cooking light, so as per stuffed french toast goes, it’s on the lower calorie side.

I made it with my Homemade Maple Syrup, which isn’t really low calorie, but amazing. You don’t get all the preservatives like you do with store bought syrup, and honestly, it’s so much easier to make then you think. Not to mention, tastes a million times better. My hubby won’t even have store bought syrup anymore. So it’s sure to be a crowd pleaser for the holidays. Enjoy!!

Stuffed French Toast
     24 (1-ounce) slices cinnamon-raisin bread
     Cooking spray
     3 cups 1% low-fat milk
     2 cups egg substitute, divided
     1 cup half-and-half
     1 cup sugar, divided
     1 tablespoon vanilla extract
     1/8 teaspoon ground nutmeg
     1 (8-ounce) block 1/3-less-fat cream cheese, softened
     Bottled cinnamon-sugar (optional)

Trim crusts from bread. Arrange half of the bread in a 13 x 9-inch baking dish coated with cooking spray.

Combine milk, 1 1/2 cups egg substitute, half-and-half, and 1/2 cup sugar in a large bowl, stirring with a whisk.

Pour half of milk mixture over bread in dish.

Place 1/2 cup egg substitute, 1/2 cup sugar, vanilla, nutmeg, and cheeses in a food processor or blender; process until smooth.

Pour cream cheese mixture over moist bread in dish.

Spread evenly over bread layer.

Top with remaining bread; pour remaining milk mixture over bread. Cover and refrigerate 8 hours or overnight.

Preheat oven to 350 degrees. Uncover and bake at 350 degrees for 55 minutes. Let stand 10 minutes before serving. Sprinkle with cinnamon-sugar, if desired. Yield: 12 servings

Printable Recipe

Recipe from Cooking Light Comfort Food

Grilled Marinated Chicken with Seasoned Baked Potatoes

This week has been “Get Christmas Decorations Up” week. That, and, I’m sick… again. So not a whole lot of baking or cooking going on, but we have gotten a lot accomplished.

The inside of my house looks like Santa’s workshop, and here is the outside of my house. This took us pretty much a whole day to get these all up, but I’m super happy with it!! I love decorating for Christmas!! And really it only comes once a year, so it’s my thing to go all out.

But, back to food. I figured it’s about time for a really healthy meal. This is my go to chicken when I have pigged out and need something that tastes awesome, but has the least amount of calories possible. This chicken is packed with flavor!! And this potatoes recipe was killer too. Both had lots of flavor, so it doesn’t make you feel like you are eating a low calorie meal. Which is important for me cause if it tastes low calorie, I only eat about half, and then I start eating the unhealthy stuff. Kind of defeating the purpose. But this is really satisfying, and you could even dunk the chicken in some of your favorite barbecue sauce if you are searching for something that feels just a little more like a comfort food. But it’s so yummy by itself too! Enjoy!!

Grilled Marinated Chicken
     3-4 boneless skinless chicken breasts, thawed
     1 tablespoon white vinegar
     3 tablespoons worcestershire sauce
     1 garlic clove, minced
     1/4 cup water
     1/2 teaspoon garlic salt
     1/2 teaspoon black pepper

Seasoned Baked Potatoes
     4 medium baking potatoes
     1 tablespoon olive oil
     1-1/2 teaspoons dried basil
     1/2 teaspoon onion salt
     1/2 teaspoon garlic powder

Rinse chicken in cold water and pat dry with paper towel. Place chicken, vinegar, worcestershire sauce, garlic and water in a gallon size zip lock bag. Press all the air out of the bag and zip shut (make sure that chicken is covered by marinade). Refrigerate for 1 to 2 hours. (about 30 minutes before chicken is done marinating, start on the baked potatoes.)

Take chicken out of the refrigerator and allow it to come to room temperature. Preheat the grill to a medium-high heat, about 350-375 degrees F (preferably over charcoal).

Remove chicken from bag and season with garlic salt and pepper. Place chicken on grill. Cover grill and cook for about 20-25 minutes, turning chicken as needed so it doesn’t burn.

Seasoned Baked Potatoes

Scrub the potatoes and cut in half lengthwise; place cut side up on an ungreased baking sheet.

Brush with oil. Sprinkle with basil, onion salt and garlic powder. Bake at 400 degrees for 35-40 minutes or until tender.

Printable Recipe

Seasoned Baked Potato recipe from Taste of Home Healthy Cooking.

Baked Potato Soup

Now that it’s getting cold outside one of my favorite things to have is warm soup. Probably because I’m freezing cold already, and really I live in Arizona. So our low is like 60 degrees right now, but I’m a dessert rat, so to me this is cold. All you people that live where it is actually cold and snowing already can totally make fun of me, but this is why I love warm soup. It just seems to warm you up from the core, and there is just something truly homey and inviting about soup. One of those original comfort foods. And since we just got out of the “candy” holiday of the year, I figured we could all use a low calorie meal. Yep, this soup recipe is low cal. Usually potato soup is, well, not really on the weight friendly side, but this recipe is, and you can’t tell the difference. Warm, cozy, and guilt free. All together, just a win win recipe. Enjoy!!

Baked Potato Soup

  • 4 baking potatoes (about 2 1/2 pounds)
  • 3 ounces all-purpose flour (about 2/3 cup)
  • 6 cups 2% reduced-fat milk
  • 1 cup (4 ounces) reduced-fat shredded extrasharp cheddar cheese, divided
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup reduced-fat sour cream
  • 3/4 cup chopped green onions, divided
  • 6 bacon slices, cooked and crumbled
  • Cracked black pepper (optional)

Preheat oven to 400 degrees.

Pierce potatoes with a fork; bake at 400 degrees for 1 hour or until tender. Cool.

Peel potatoes; coarsely mash.

Weigh or lightly spoon flour into a dry measuring cup; level with a knife.  Place flour in a large Dutch oven (or a large pot); gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes).

Add mashed potatoes, 3/4 cup cheese, salt, and 1/2 teaspoon pepper, stirring until cheese melts. Remove from heat.

Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Ladle 1 1/2 cups soup into each of 8 bowls. Sprinkle each serving with 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and about 1 tablespoon bacon. Garnish with cracked pepper, if desired. Yield: 8 servings (serving size: about 1 1/2 cups soup, 1 1/2 teaspoons cheese, 1 1/2 teaspoons onion, and about 1 tablespoon bacon). 329 Calories per serving.

Printable Recipe

Recipe from Cooking Light Comfort Food

Tomato and Mozzarella Salad with Pesto

Hey Everyone!! I’m sure all of you are aware that Halloween is coming up soon! Yay! This happens to be my favorite holiday. Christmas comes in a close second, but Halloween has always been my favorite since I was little. So I’m gonna be decking out my posts pretty soon with all Halloween themed stuff, but before then, I wanted to hurry and post some hardy meals and sides before we get ready for the “Candy Holiday”.

So here is a healthy and delicious salad! I love dishes that taste really healthy and clean, but don’t lack in flavor, this is one of them. There are a couple things that I would change though. Really, there should be 1 pound of mozzarella balls, instead of just a half. I found that with only 8 ounces you had so much tomato and it left you hunting for the mozzarella, so double that part of the recipe. Also, I really think that 5 tablespoons of the pesto should be added, but I would add it as you go. Add the 3 tablespoons first and then if you are like me and want that extra flavor then add more as per your taste. But this recipe is so yummy, satisfying, and really super easy. A perfect first course to your meal. Enjoy!


  • 3 tablespoons basil pesto (recipe at bottom)
  • 1 1/2 tablespoons red wine vinegar
  • 1/4 cup extra-virgin olive oil
  • kosher salt and freshly ground pepper
  • about 4 cups mixed red, yellow, and orange cherry tomatoes
  • 1/2 pound small, fresh mozzarella balls, such as ciliegine or bocconcino 
In a bowl, whisk together the pesto and vinegar. Whisking constantly, slowly add the oil until emulsified. Season to taste with salt and pepper.
Slice the tomatoes and mozzarella balls in half, add to the bowl, and toss gently. Season with salt and pepper and mound on a serving platter. Serve at once.
Makes 4-6 servings.
Basil Pesto
  • 1 or 2 cloves garlic
  • 1/4 cup pine nuts
  • 2 cups packed fresh basil leaves
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup freshly grated Parmesan cheese
  • kosher salt and freshly ground pepper
With a food processor running, drop the garlic through the feed tube and process until minced. Turn off the processor, add the pine nuts, and pulse a few times to chop. Add the basil and pulse a few times to chop coarsely. Then, with the processor running, add the oil through the feed tube in a slow, steady stream and process until a smooth, moderately thick paste forms, stopping to scrape down the bowl as needed. Transfer to a bowl and stir in the Parmesan. Season to taste with salt and pepper.
Makes about 1 cup.
Recipe from Williams-Sonoma’s Comfort Food.

Sour Cream Coffee Cake

I’ve actually never tried coffee cake of any sort before. If I ever have the option I always end up getting a scone or pancakes or something else, but I had a friend looking for a good coffee cake recipe that had cinnamon, sugar, and walnuts, so I ended up finding this. It’s from Cooking Light, so first of all it’s low calorie, which I liked, and second it tastes amazing!! You would never guess it was low calorie, and this recipe was really good cause this wasn’t too sweet but just sweet enough. And since this was only like 260 calories per slice I think it is a definite must try recipe! Enjoy 🙂


  • 3/4 cup old-fashioned rolled oats (about 2.5 ounces), divided
  • cooking spray
  • 4.5 ounces all-purpose flour (about 1 cup)
  • 1 ounce whole-wheat flour (about 1/4 cup)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar, divided
  • 1/3 cup butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 (8-ounce) carton light sour cream (such as daisy)
  • 2 tablespoons finely chopped walnuts, toasted
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon chilled butter, cut into small pieces

Preheat oven to 350 degrees. Spread oats in a single layer on a baking sheet. Bake at 350 degrees for 6 minutes or until oats are barely fragrant and light brown.

Coat a 9-inch springform pan with cooking spray; set aside. Reserve 1/4 cup oats; set aside. Place remaining oats in a food processor; process 4 seconds or until finely ground. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine processed oats, flours, baking powder, baking soda, and salt; stir with a whisk.

Place granulated sugar, 1/4 cup brown sugar, and 1/3 cup butter in a large bowl. Beat with a mixer at medium speed 3 minutes or until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Add flour mixture to sugar mixture alternately with sour cream, beginning and ending with flour mixture. (Batter will be slightly lumpy because of oats.) Spoon batter into prepared pan; spread evenly.

Combine remaining 1/4 cup oats, remaining 1/4 cup brown sugar, nuts, and cinnamon in a bowl. Cut in 1 tablespoon butter with a pastry blender or 2 knives until well blended. Sprinkle top of batter evenly with nut mixture. Bake at 350 degrees for 38 minutes or until a wooden pick inserted in center comes out clean, top is golden, and cake begins to pull away from sides of pan. cool cake in pan 10 minutes; remove from pan. Yield: 10 servings (serving size: 1 piece).

Recipe from Cooking Light Comfort Food

Chicken Cobb Salad

Usually I don’t make a whole lot of salads cause I just serve vegetables as a side, but I wanted to mix things up a bit. And this looked so yummy. I mean how can you go wrong with anything that includes avocados and blue cheese? On that note, if you don’t like blue cheese, don’t let that deter you from this recipe. Just substitute if with like a feta or something. But overall this salad was super yummy and with only 263 calories per serving it’s definitely worth it. Enjoy!


  • cooking spray
  • 1 1/2 pounds skinless, boneless chicken
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 cups mixed greens
  • 1 cup cherry tomatoes, halved
  • 1/3 cup diced peeled avocado
  • 2 tablespoons sliced green onions
  • 1/2 cup fat-free Italian dressing
  • 2 tablepsoons crumbled blue cheese
  • 1 bacon slice, cooked and crumbled
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 5 minutes on each side or until done. Cut into 1/2-inch slices.
Combine greens, tomatoes, avocado, and onions in a large bowl. Drizzle greens mixture with dressing; toss gently to coat. Arrange about 2 cups greens mixture on each of 4 salad plates. Top each serving with 4 ounces chicken, 1 1/2 teaspoons cheese, and about 1/2 teaspoon bacon.
Recipe from Cooking Light Comfort Food