Ancho Chili Turkey Mexican Soup

I love coming home to packages!!  Yesterday I got a HUGE package from Wholly Guacamole – thanks to Danica’s giveaway that I won!  Look at all the loot – besides the food though, I think my favorite thing is the t-shirt saying – can’t wait to wear this shirt!

We opened the medium salsa for the NIU football game last night – beware – the medium has quite a kick to it!  And when Hannah came home from work, she tried the blanco queso (very good – slight spicy kick) and the guacamole – guess what?  There are no chunks of onions in the guacamole! That’s usually why Tony and I always make our own because of the onion factor.  Thanks Wholly Guacamole!  Also – check out their “homegating” site if you are looking for great football food recipe ideas and coupons for their products.

Breakfast was the last of my zucchini crustless quiche, and a side salad.  I have to tell you, I am kind of liking having a salad at breakfast!

My friend and I were all set to do our 45 minute walk when I checked my blood sugar just before heading out.  While it was a perfect 98, that’s too low for me to exercise, so I ended up drinking 8 ounces of 100% apple juice – it has 36 grams of carbs!  But it did the trick – just barely – I was able to push through the walk with 4 pound weights – by the time I got back to my desk, my blood sugar was 67 – it was just enough 😀  This is the first time since doing Phase I on South Beach that my blood sugar has been that low – which I don’t think is bad at all considering we are 10 days in!

I had leftover grilled turkey, and decided to make a Mexican inspired soup.  My inspiration came from these dried ancho chilies I had in my pantry.

Ancho Chili Turkey Mexican Soup  (printer friendly version here)

Makes 8 servings (1 cup:  104 calorie,s 2.3 fat, 12.2 carbs, 2.7 fiber and 9.0 protein)

Ingredients

Directions

1. Put 2 cups of water in a pot and bring to a boil. Put ancho chilis in hot water and soak for 20 minutes.
2. Put all ingredients except 1 cup of hominy and turkey in pot.
3. Using a stick blender, blend until smooth. Add in remaining cup hominy and turkey breast and simmer for 20 minutes.   Garnish with avocado, cilantro, cheese and sour cream.

I had two cups, with 1/4 of diced avocado, 1 ounce jalapeno cheese and fresh cilantro – this is a perfect recipe for a family because it is not spicy at all – the ancho chilis give the soup a smokey flavor – don’t worry, I kicked it up with some Tabasco! 😀  Lunch comes in at 379 calories, 29 carbs, 26 protein, 19.2 fat and 8 fiber.

I think my sugar free coffees are going to be a daily event – I like that I get some dairy from the steamed milk – ssshhhh – don’t tell Tony I’ve already started pulling out my snowmen coffee mugs!

Our neighbor is a huge NIU football fan.  He came over to watch the game with Tony – he brought dinner too which was nice!  First I have to thank Hannah and Tony for straightening up the house – it wasn’t too bad, but the living room needed vacuuming and Hannah cleaned the kitchen.

She also made rice krispie treats:

And Tony made bacon wrapped water chestnuts for an appetizer – I had a couple of those!

The game started at 6:00, so while the boys started watching the game, I did Jillian’s Quick Zone workout on Exercise TV – 25 sweaty minutes 😀

For dinner I ate half of this Italian beef sandwich, and 1/2 a cup of kidney bean salad.  I’ve never had this kind of salad, but it was really good – kidney beans, hard boiled egg, diced celery in a mayo cream sauce – I am usually not a mayo fan but this was really good.

Stats for Tuesday:

• 1483 calories, 110 carbs, 85 protein, 80 fat and 20 fiber
• 49% of calories from fat
• 45 minute walk with 4 pound hand weights
• 25 minutes strength training with Jillian’s Quick Trouble Zones
• Average Blood Sugar  – 95

I am off to make Canadian Bacon Egg Cups for breakfast – yum! 😀