Crazypotato98's Moroccan Chicken and Butternut Squash Soup

Bring the heady aroma of Moroccan spices to your table with this delicious soup!

The nutrition facts for this delicious soup were created at Calorie Count, the best FREE online website to count your calories!

Moroccan Chicken and Butternut Squash Soup

Ingredients:

8 servings

1 tbsp oil

1/4 cup onion, chopped

0.38 kg (14 oz) chicken, boneless, skinless

1 tsp cumin, ground

1/4 tsp cinnamon, ground

2 1/2 lb butternut squash, peeled, cubed

2 tbsp tomato paste

5 cups chicken stock

1 cup brown rice, cooked

1 zucchini, quartered and sliced into 3/4 inch pieces

Directions:

Saute onion in oil until browned. Cut chicken into bite-sized pieces, add to the onion and cook for four minutes or until no longer pink.

Add cumin and cinnamon to pan; cook one minute, stirring constantly.

Add squash and tomato paste; cook 1 minute. Stir in chicken stock. Bring to a boil. Reduce heat and simmer 8 minutes or until squash is tender.

Stir in cooked brown rice and zucchini. Add salt to taste. Cook five minutes more or until all vegetables are tender.

Crazypotato98’s Teppanyaki

A variation using green beans instead of zucchini

Crazypotato98’s Teppanyaki is a Japanese-style mixture of  meat and veggies, best served with brown rice. Use the veggies and meat you have and create your very own Teppanyaki!

The nutrition facts for 4 servings were analyzed by Calorie Count!

Teppanyaki

Ingredients:

1/4 cup soy sauce

3 tbsp honey

2 tbsp balsamic vinegar

1 1/2 tsp garlic powder

1 1/2 tsp ginger, ground

1/2 pound skirt steak

8 oz carrot, sliced into long flat strips

8 oz {chayote or other squash, sliced into long flat strips}

8 oz zucchini, sliced into long flat strips

1 tbsp salt

4  sprays cooking spray

Directions:

Mix the soy sauce, honey, vinegar, garlic powder, and ginger together in a small bowl. Set aside.

On a grill, a comal or a frying pan, add steak and sprinkle with salt. Cook until no longer pink and set aside.

In a large frying pan or a wok (or a grill if desired, with foil so that the veggies don't fall through), coat with cooking spray and add carrot and chayote squash. Sprinkle with salt and saute with cooking spray for about six minutes, turning halfway through. I sprayed cooking spray on top of the veggies before I turned them.

Add zucchini, sprinkle with salt and saute for about another six minutes, turning halfway through.

You may drizzle some of the sauce into the pan with the veggies when they are nearly cooked, or you may reserve it simply as a dipping sauce.

In a large bowl, you may combine crisp-tender veggies with steak strips and drizzle some of the sauce on top, tossing so that the coating is even. Or you may simply serve steak and veggies separately and dip in the sauce.

Best served over brown rice.

Crazypotato98’s Beer Battered Not Quite Fried Tilapia

Crazypotato98’s Beer Battered Not Quite Fried Tilapia

Nothing could be easier! The nutrition facts were designed by Crazypotato98 herself at Calorie Count!

Ingredients:

1/4 cup flour

1/8 cup wheat germ

1  egg

1/2 tsp garlic powder

1/4 tsp white pepper

1/2 cups Bud light beer

600 g tilapia

Directions:

Combine batter ingredients. Coat fish.

Spray a pan with cooking spray. Spray cooking spray on the half of the fish you will brown first. Add to the pan and fry on medium-high - do not add the fish until the pan is very hot. Brown on that side - just a few minutes.

  

Spray the cooking spray on top of the unfried half, flip and continue cooking until done - another couple minutes will do you - total cooking time, about five minutes or until the fish is opaque. Serve hot.

Use plenty of cooking spray or the batter will not stick. If you don’t have the patience for cooking spray and can afford a few more calories, just use a tablespoon of a good oil that is suitable for high heat.

Crazypotato98’s Homemade Caldo De Pollo (Chicken Soup)

The nutrition facts for this simple and healing soup were made at Calorie Count!

Homemade Caldo De Pollo (Chicken Soup)

Ingredients:

1000 grams chicken breast, bone in

579 grams sweet potato, chopped

466 g red cabbage, chopped

169 g shredded carrot

8 c water

4 cubes Knorr chicken bouillon

Directions:

First boil chicken in bouillon cubes and water until skin is loosened.

Remove the skin, return the chicken to the pot and continue to simmering.

Add vegetables and let simmer at least another half hour or an hour.

Remove bone and gristle from chicken, slice the meat and return to the pot.

Return to a simmer and serve.

Crazypotato98’s Meatball Soup

Delicious and easy to make. The nutrition facts for this great soup were made at Calorie Count. Use this Converter Tool to translate the g's into ounces.

Crazypotato98’s Meatball Soup

Ingredients:

(Makes 8 servings)

0.64 kg  {ground sirloin}

1/2 cup {Italian style bread crumbs}

4 oz chorizo

3 tbsp cilantro, minced

1  egg

2  carrots, peeled and chopped

3 cloves garlic

1/2 cup onion, chopped

9 cups water

47 1/5 g {4 large cubes Knorr chicken bouillon}

85 g {4 slices hickory smoked ham, boneless}

1/2 cup skim milk

108 g {3 bunches collard greens}

Directions:

Combine ground sirloin, chorizo, bread crumbs, egg, 1 clove minced garlic, 1/4 cup onion, and cilantro. Do not overmix.

Form meatballs about 1 tbsp size or larger and fry over low heat in a large, heavy skillet until browned on all sides.

In a large pot, combine remaining ingredients and bring to a boil. Reduce heat; simmer until carrots are tender. Add meatballs and simmer for 10 minutes more.

Serve.

Crazypotato98’s Bean and Veggie Chili

Easy, delicious, and very nutritious!

Nutrition facts for eight large servings were designed at Calorie Count!

Crazypotato98’s Bean and Veggie Chili

Ingredients:

2 tablespoon pure olive oil

1 medium onion chopped

1/2 sweet red pepper, chopped

2 chili peppers, chopped - your choice of variety, hot or mild

1 cup zucchini, shredded

½ cup carrot, shredded

8 oz mushrooms, finely chopped – your choice of type

2 teaspoon garlic, minced

1 pound ground beef, lean

2 T chili powder blend – your favorite brand

2 teaspoons ground cumin

2 tablespoons all-purpose flour

2 tablespoons tomato paste

1/4 cup cilantro or parsley (or both), rinsed and chopped

3 (15 oz) cans of your favorite beans, rinsed and drained – good choices: pinto, cannellini, great northern, and black beans – but any type will be just fine.

3 cups vegetable stock, low salt

Directions:

Heat oil over medium heat in large saucepan and add onion, red pepper, chilis and sauté for about 5 minutes. Stir in the shredded carrot and zucchini, sauté for another three minutes,

Add turkey, cumin and chili powder, cook, stirring til incorporated over med-high heat til turkey is browned.

Add the mushrooms and sauté until the mushrooms are soft and have given up their liquid. If you used a type that holds a great deal of liquid, just reduce the stock a bit later. Don’t drain that lovely vitamin rich mushroom juice!

Stir in the flour and then the tomato paste.

Add cilantro, beans, and enough stock to get the consistency you prefer. 

Simmer 20 minutes or so, taste, and adjust the seasonings. 

Notes:

Like it hotter? Add Tabasco or use hot chilis.

Like it mild? Reduce the chili powder to 1 tablespoon and add more if needed when you adjust the seasonings.

Other seasonings you may like in this: basil, smoky paprika, black pepper, and white pepper

Used to salt? Wait til it's cooked and decide how much to add, better still - get used to food without the salt! After a while you will not miss it.

Love beans? Add more! 

Crazypotato98's Ensalada de Nopales (Cactus Salad)

Crazypotato has been at it again with lovely cactus (nopales). Enjoy this delicious salad that she created after tasting a similar one in her local vegetarian restaurant!

The nutrition facts were created at Calorie Count!

Ensalada de Nopales (Cactus Salad)

Ingredients:

6 cups nopales
2 tomatoes, seeded, chopped
1/8 cup cilantro, chopped
2 tsp salt
5 tbsp lime juice
1/4 cup onion, chopped
1/8 tsp oregano

Directions:

Boil nopales for 5 minutes or so. You may add a bit of garlic and onion to the water during boiling so as to give the nopales more flavor. You may also add salt to taste.

Remove nopales from heat; add a pinch of baking soda until all the cactus slime disappears. The soda will cause the water to fizz and bubble as it reacts with the acidic cactus slime. Rinse nopales and allow to cool enough to handle.

In a large bowl, combine cooked nopales with tomatoes, cilantro, onion, salt, and oregano. If possible, use fresh limes to squeeze the juice over the salad.

Refrigerate for 30 minutes. Serve cold with crackers.

Crazypotato98’s Thick and Juicy Hamburgers

Can a calorie counter eat a hamburger? Of course, The important thing is planning, low cal side dishes, and portion control. The nutrition facts were created at Calorie Count!

Crazypotato98’s Thick and Juicy Hamburgers

Ingredients:

(Makes 6 servings)

9/20 kg 90% lean ground beef

1/3 cup oats

2/3 cup water

1 tbsp ketchup

1 tbsp teryaki sauce

1 tbsp Worcestershire sauce

1 tsp mustard

1/2 tsp pepper

Directions:

Mix all ingredients together in a bowl. 

Pat out six patties and fry in nonstick skillet until no longer pink in the middle. 

Serve on whole-wheat buns, ketchup and pickles. Lettuce and tomato make it more delicious. If you add cheese, don't forget to log the calories!

Crazypotato98’s Hot and Sour Soup

Colorful and delicious, this is picky husband pleasing soup! The nutrition facts were made at Calorie Count by Crazypotato98 – it’s easy, come on over and join in on the counting!

Hot and Sour Soup 

Ingredients:

(Makes 6 servings)

225 g  {white cap mushrooms, sliced}

2 cloves garlic, minced

2 tsp oil

6 cups water

66 g  {Knorr chicken bouillon 3 large cubes}

2 tbsp seasoned rice vinegar

2 tbsp soy sauce

1 tsp chili oil

235 g chicken, boneless, skinless, cooked

12 oz rainbow salad

2 tbsp cold water

1 tbsp cornstarch

Directions:

Cook mushrooms and garlic in oil for 4 minutes. Stir in broth, vinegar, soy sauce, and chili oil; bring to boiling.

Stir in chicken and cabbage/broccoli slaw/rainbow salad (I used rainbow salad for my nutrition analysis).

Return to boiling; reduce heat. Simmer for 5 minutes.

Stir together cold water and cornstarch and add to soup; simmer 2 minutes or until soup thickens a bit.

Serve in a beautiful bowl.

Crazypotato98’s Mulligatawny Soup

This curry soup made with veggies, apples, and chicken is so simple to make and wonderfully flavorful! The nutrition facts were made at Calorie Count!

Crazypotato98’s Mulligatawny Soup

Ingredients:

(Makes 6 servings)

1/3 cup onion, chopped

1 cup carrots, chopped

1 tbsp olive oil

1 and 1/3 cups tart apples, chopped

3 tsp curry powder

6 cups water

18 g  {3 large Knorr bouillon cubes}

14 1/2 oz diced tomatoes, canned

2 cups chicken, boneless, skinless, cooked, chopped

Directions:

Cook and stir onion and carrots in hot oil over medium heat about 10 minutes until crisp-tender.

Reduce heat to low; add apples and curry powder. Cover and cook for 5 minutes.

Stir in water, bouillon cubes and undrained can of tomatoes. Bring to boiling; reduce heat.

Simmer, uncovered, for 10 minutes. Stir in cooked chicken and simmer for 10 minutes more.

Serve.

Crazypotato98’s T-Bone Soup

You bought a great steak yesterday but the grill out was cancelled due to rain. Don’t freeze that steak, turn it into soup!

Use the wonderful Calorie Count Conversion Tool to translate grams into ounces. It’s easy! The nutrition facts were also designed at Calorie Count - the smart place to log your calories.

Crazypotato98’s T-Bone Soup

Ingredients:

2 zucchini, chopped

5 red potatoes, diced

5 cups water

27 1/2 grams {2.5 cubes} knorr beef bouillon

1 tbsp brown sugar

1 tbsp chili powder

8 oz steak, t-bone, fat trimmed

1poblano pepper, seeds removed, chopped

Directions:

Put water, bouillon, brown sugar, chili powder, poblano and steak in the crock pot.

Cook on low for one hour.

Add tiny chopped red potatoes and zucchini. Cook on high for at least one-two hours more.

Serve.

Crazypotato98’s Herbed Red Potato and Green Beans, Microwaved

Use the wonderful Calorie Count Conversion Tool to translate those tasty grams into ounces. It’s easy! The nutrition facts were also designed at Calorie Count - the smart place to log your calories.

Herbed Red Potato and Green Beans, Microwaved

Ingredients:

312 g red potatoes

250 g green beans, frozen

1 tbsp butter

1 cup water

1 cube chicken bouillon

1 tsp basil

1 tsp garlic salt

1/4 tsp onion powder

Directions:

Butter the microwaveable dish with the 1 tbsp butter.

Quarter potatoes and toss them in the dish until coated with butter.

Add green beans.

Microwave five minutes.

Add water and bouillon and the rest of the ingredients.

Stir and microwave for an additional 20 minutes or until potatoes are soft.

Serve hot.

Crazypotato98’s Saffron Chicken and Brown Rice

The bell peppers mix beautifully with the delicate flavors of saffron to create a unique dish your family will love. The nutrition facts were designed at Calorie Count.

Saffron threads

Saffron Chicken and Brown Rice

Ingredients:

2 chicken thighs, skin removed

2 tsp white pepper

1 red bell pepper, chopped, seeded

1 yellow bell pepper, chopped, seeded

¼ onion, minced

1 clove garlic, minced

1 tsp saffron

0.21 oz {2 cubes Knorr chicken bouillon}

1 cup brown rice

4 cups water

Directions:

Remove skin from chicken. Brown about 5 minutes per side in a skillet or wide cooking pot (you can use cooking spray so that it will not stick). Remove chicken and keep warm.

In the same pan or pot that you used to brown the chicken (in the chicken drippings), saute the onion, garlic and bell peppers until soft. Add bouillon, water, brown rice and saffron. Add browned chicken and cover pot or skillet. Heat until boiling, then simmer for at least one hour or until chicken falls off the bone and rice is completely cooked.

Serve warm.

Crazypotato98's Vegi Soup with Bob's Red Mill Mix

Made with a nice little dry mixture of green split peas, yellow split peas, barley, lentils and vegetable pasta (semolina wheat flour, dehydrated spinach and tomato - no added salt!). Keep a pack of Bob's Red Mill Vegi Soup Mix in your pantry and you will be ready to create a new soup using any season's vegetables.

The nutrition facts for this simply delicious soup were designed at Calorie Count.

Vegi Soup with Bob's Red Mill Mix

Ingredients:

1 1/2 cup Bob's Red Mill Vegi Soup Mix

7 cups water

4 cubes Knorr tomato bouillon

1/2 lb frozen green beans

12 oz can diced tomatoes, drained

5 oz broccoli slaw

Directions:

Dump it all in a pot, simmer an hour, and enjoy!

Crazypotato98’s Mexican White Rice

Try the delicious flavor of Sazon Goya in this delicious dish from our Contributor in Mexico.

The nutrition facts were made at Calorie Count!

Mexican White Rice

Ingredients:

(Makes 6 servings)

1 cup white rice

1 3/4 cups water

1/4 cup chicken broth

6 grams {one packet Sazon Goya – look for it in the international aisle of your store}

2 tbsp oil

Directions:

Saute rice in oil. When rice is toasted/lightly browned, add water and chicken broth and stir in the packet of Sazon goya.

Reduce heat/flame to low and put a lid on the pan.

Simmer on low for twenty minutes.

*Tips: DO NOT LIFT THE LID OR STIR THE RICE UNTIL YOUR TWENTY MINUTES ARE UP!!! You will cause it to become sticky if you "peek."

Crazypotato98’s Mild Pico De Gallo

Using a variety of peppers and the delicious mildly flavored nopales (flat cactus), Crazypotato98 created the perfect mild Pico de Gallo. Enjoy as much of this as you like – I suggest using it to top your scrambled eggs!

Nopales is eaten commonly and regularly forms
part of a variety of Mexican cuisine dishes 

The nutrition facts were made at Calorie Count!

Mild Pico De Gallo

Ingredients:

(Makes 6 servings)

2 green bell peppers

1 jalapeño pepper

2 poblano peppers

½ onion

1/2 clove garlic

4 Roma tomatoes

1 cup nopales, cooked* and cooled


*(directions are in this recipe)

Directions:

Seed, de-vein and dice all peppers.

Seed and dice tomatoes.

Chop garlic and onion.

Stir all together and serve or refrigerate overnight.

Crazypotato98’s Stewed Cabbage

Cabbage is so good for you. This recipe makes it so easy to include it with just about any meal.

The nutrition facts were made at CalorieCount!

Stewed Cabbage

Ingredients:

(Makes 4 servings)

1/2 head cabbage, chopped into 1-inch pieces

1 tbsp butter

1/2 tsp white pepper

1/2 tsp salt

1 cube chicken bouillon

1 cup water

Directions:

Saute cabbage in butter, salt and pepper for five minutes.

Add water and bouillon; cover and simmer for fifteen minutes.

Serve hot.

Crazypotato98's Mild and Easy Crock Pot Chili

Mild and delicious. Adding mushrooms means you don't need to use as much ground beef. It also lowers the calories significantly. When making a recipe from Crazypotato98, you may need to use the unit conversion tool on the right hand side of this blog. Just change the amount of the beef from kg to ounces. Enjoy. 

The nutrition facts are at Calorie Count!

Mild and Easy Crock Pot Chili

Ingredients 

(Makes 8 servings)

2 cups dried pinto beans

6 cups water

4 Knorr tomato bouillon cubes

1 poblano pepper, diced

2  green bell peppers, diced

2 cups diced raw mushrooms

7/20 kg beef, ground, 90% lean meat

14 oz canned diced tomatoes

2 tsp chili powder

1 tsp cumin

Directions:

Just throw it all in the Crock Pot and simmer for 6-8 hours on low. That's it!

Crazypotato98's Three Picadillos

I had never had potatoes in a taco until I came to northern Mexico, and neither had my husband (his part of Mexico doesn't use potatoes in tacos, either). It's delicious and can be modified many different ways -- with nopales (cactus), made with steak, ground beef, even polish sausage...the point is, you can't have picadillo without potatoes!

The nutrition facts are linked with each of the three recipes below. For those of you that live in place where meat is measured in ounces instead of kilograms, this is the perfect opportunity to check out Calorie Count’s Conversion tool (link on the right hand side of this blog).

Crock Pot Steak Picadillo

Nutrition facts

Ingredients:

0.58 kg lean beef stew meat

2 large potatoes

3 cups beef broth

1/4 cup salsa

Directions:

In a Crock Pot, put stew meat, beef broth, salsa and potatoes. Let cook on low for 6-8 hours or until meat is extremely tender and potatoes are soft.

Add stew meat to a skillet, and then add cooked potatoes. Add beef broth. Cook and stir until mixture becomes a soft paste.

Spoon into tortilla of your choice or use as a tostada topping.

Polish Sausage Picadillo

Nutrition facts

Ingredients:

243 g polish sausage, chopped

467 g potatoes, boiled

250 g mixed vegetables

1 cup water

1  cube beef bouillon

Directions:

Boil potatoes until soft. Drain; set aside.

Chop polish sausage. Saute in skillet with cooking spray; set aside.

Add water and beef bouillon to skillet. When bouillon is dissolved, add potatoes and cook until the consistency is like a paste. Add sausage and mixed veggies.

You may boil the mixed veggies beforehand in a little chicken broth if desired.

Serve as a tostada topping or as a taco filling.

Ground Beef Picadillos

Nutrition facts

Ingredients:

0.38 kg 90% lean ground beef

3 large potatoes

1 cup beef broth

1 1/2 cup nopales

1/2 cup onion, chopped

2 tsp garlic salt

1 tsp pepper

Directions:

Boil nopales in water, adding some onion and garlic if desired, until tender. Salt may also be added during boiling. When nopales are tender, add a small pinch of baking soda (not until the very end, or it will boil over!).

In a frying pan, cook ground beef until brown. Drain fat. Add cooked potatoes (boil or put in Crock Pot for 4 hours until tender). Add beef broth and nopales. Cook until mixture becomes a soft paste. 

Spoon into tortilla of your choice, or top tostada shells or other foods with this mixture.

Crazypotato98's Banana Strawberry Smoothie

Everyone has their favorite combination of fruits and things to make smoothies. Crazypotato98 keeps hers simple and easy to blend up at a moment's notice!

The nutrition facts are at Calorie Count!

Banana Strawberry Smoothie

Ingredients:

1 banana, frozen

1 cup strawberries, frozen

6 oz. Dannon light n fit vanilla yogurt

Directions:

Slightly thaw strawberries and banana (you know your own blender best and what it can handle).

Add yogurt and blend.

Enjoy immediately!