Mexican Pozole with corn & feta

This was delicious! It is the perfect recipe for later in the week after preparing the Golden Potato Chowder with ham as it uses up the rest of your ingredients, but still provides a different tasting meal.

2-4 cups frozen corn (or 1-2 can corn)
1 tsp ground cumin, divided
1 tsp extra virgin olive oil
1 small yellow onion, chopped
4 cloves garlic, chopped
2 poblano peppers, ribs & seeds removed, chopped (or chopped green bell pepper)
3 cups chicken broth
2 oz sun-dried tomatoes (not packed in oil) chopped (or reg. tomato chopped)
1 lb. spaghetti squash, skin & seeds removed, cut into bite sized cubes
2 tsp chile powder
3 oz feta cheese (atheno's sun dried tomato)
1 green onion, minced
cilantro, minced

Directions:
One: Heat 1 tsp oil in a large pot on medium for 1 minute. Add onion & green pepper and cook for 3 minutes. Stir in garlic, and cook for 2 minutes, stirring occasionally.

Two: Add broth, 1 cup water (if using canned corn, just pour the whole can, undrained and skip the cup of water), corn, tomatoes, squash, chile powder. Add 1 tsp cumin, and increase heat to high. When soup comes to a boil, reduce heat to low, cover and simmer for 20 minutes.

Three: Spoon soup into bowl. Use a fork to break up the squash into fine strands. Top with feta, green onion, & cilantro.

This recipe was really easy, once I tackled the spaghetti squash. You can chop everything up earlier in the week and just combine all the ingredients for an easy dinner.

Clean Eating Magazine

My mom gave me a subscription to the Clean Eating Magazine.

This month had five healthy dinner recipes for under $10 a piece. I'll be trying them out this week and posting the recipes.

Golden Potato Chowder

This is so good, I wish I would have taken a picture! This is a white creamy soup, with bite sized chunks of vegetables.

Ingredients

1 tsp extra virgin olive oil
1 small yellow onion, chopped
2 large carrots, peeled and cut into bite sized slices
8 oz white mushrooms, cut into quarters
3 cups chicken broth
1 lb. spaghetti squash, skin and seeds removed. Cut flesh into small bite sized pieces.
1 1b. redskin potatoes, cut into cubes
2 tsp dried sage (or parsley & basil)
6-8 oz. ham, cut into cubes.**
1/4 skim milk
2 oz. light cream cheese

(The recipe calls for the healthiest options, but I used what I had on hand, which was not low fat milk & cream cheese. Use what you have.)

** Ham - I had a slab, cut at a 11, of Prima Della Honey Ham.

Instructions:
1. Heat oil in a large stockpot on medium heat for 1 minute. Add onion, carrots, and mushrooms. Cook for 5 minutes, stirring occasionally.

2. Stir in broth, squash, potatoes, and sage. Bring soup to a boil on high heat, then reduce heat to low, cover and simmer for 10 minutes. Stir in ham and heat through.

3. (During last few minutes of cooking soup) In a small pot on low heat, add milk and cream cheese. Cook, whisking constantly, for 1 minute or until mixture is smooth. Ladle 1 cup soup mixture into milk mixture and whisk. Pour milk mixture back into stockpot and stir to combine. Serve immediately.

Note: Spaghetti Squash - When spaghetti squash is cooked, its fibers naturally separate and look like short strands of golden spaghetti, or shredded cheese.

The Verdict: This was really good! Adam ate a whole bowl. Of course he thought the squash was shredded cheese, so that helped! Good flavor & filling.