Wednesday, September 28, 2016

SOUP DAY

Here in North Texas, the temperatures have run in the upper nineties through most of September. Saturday evening, God sent six inches of rain on Wichita Falls, ushering in a cold front. Yesterday, our high was 75 degrees. It felt wonderful.

For one who works at keeping my weight under control, the cooler temperature offered two special advantages.

1. It was cool enough to take a nice neighborhood walk in the afternoon.

 All summer, I only had two options for exercise: a)swimming in our backyard pool, or b) doing inside exercises such as DVDs, line dancing class, or riding my stationery bike. Those are good. Those are profitable. Those are beneficial. However, I love a nice walk in the neighborhood, or the walkway of Lucy Park (a big city park), or a hike around a small in-city lake (Sikes Lake between a museum and our university).

Thank you, Lord, for a cooler day. Though it warms back up today, I hear we're in for another cooler day this weekend. I love autumn.

2. Cool weather makes us hungry for a soup day.

Consider the ravens: for they neither sow nor reap; which neither have storehouse nor barn; and God feedeth them: how much more are ye better than the fowls? Luke 12:24


“….our sufficiency is of God.” 2 Corinthians 3:5

 When God placed man in the garden, He provided good food and great beauty. When we awake to our need to lose weight, God doesn't require we give up all good-tasting food. He supplies our sustenance and makes it desirable. When it's turning cooler, I love soup. Everywhere I go I find pumpkin-flavored ice cream, muffins, waffles, or other options. Fall is the time for pumpkin.
 
How about pumpkin in soup? Here's a pumpkin-flavored soup that is easy to make, low-calorie, and tasty. Pen-L Publishing will be releasing my Divine Dining Weight Controllers Workbook  the end of this year. This recipe is included in the upcoming workbook.
 
 
 
Chicken Tortilla Soup
Divine Dining: 365 Devotions to
Guide You to Healthier Weight and
Abundant Wellness
 
 
1 lb. chicken breast
Vegetable spray
3 cans fat free chicken broth
1 cup chopped celery
½ cup white or yellow onion
3 small cans of green enchilada sauce
1 15 oz. can pumpkin
1 can whole kernel corn
 
Spray bottom of Dutch oven or 5 qt. pot with vegetable spray
Chop chicken in small bites.
Add chopped onion.
Brown in the pan until chicken is no longer pink and onion is browned.
 
Add broth and celery and bring to a boil.
Turn down burner and simmer for 5-10 minutes.
Add enchilada sauce and pumpkin and simmer for 10-15 more minutes.
 
Optional: Serve with 1 T. shredded 2% Mexican cheese and 15 baked tortilla chips.
 
Makes 4 servings of 1 ½ cups each.
 
Watch for the release of the workbook. Plan to start your own weight loss class or work your program at home by yourself. 
 
Let me know if you try this recipe for a SOUP DAY!
 
 

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