Day In The Life: Buffalo Chicken Soup

This week has been rather busy, but it is going really well diet wise.  I’ve tracked both days, have worked out both days, and have stuck to my plan to have a larger lunches and a smaller dinners.  Here’s a peek at my Tuesday…

7:00AM – Alarm goes off… and I proceed to hit the snooze two times.

7:30AM – I am startled out of bed by Theodore’s squeaky toy and head straight to the shower. After getting ready I am greeted by my awesome husband in the living room.

Neal and Ashley

7:50AM – I cooked breakfast.  Two whole eggs and two pieces of Ezekiel Flax bread.  It was a hearty breakfast and just what I needed after Monday night’s football practice.

Sunny Side Up Eggs

8:00AM – I packed my lunch.  Buffalo chicken soup, blue cheese, orange, yogurt, and my water bottle.

Vera Bradley Lunch Bag

8:10AM – Walk to the metro station and head into work.

Metro Platform

9:00AM – Start the work day!

12:45PM – Lunch time!  I enjoyed a massive bowl of the buffalo chicken soup I made the other night… let’s go back in time for a second to Sunday night…

Buffalo Chicken Soup, inspired by Closet Cooking.  My recipe serves about 8.  Serving size being 1 cup at 5PP.

Ingredients
  • 1 package of ground chicken (or turkey)
  • 1 tbsp vegetable oil
  • 1 onion, diced
  • 1/2 cup celery, diced
  • 1/2 cup carrots, diced
  • 1 tbsp chopped garlic
  • 1 tsp ground cumin
  • 4 cups of chicken broth
  • 1 15 ounce can diced tomatoes
  • 1 29 ounce can cannellini beans, drained and rinsed
  • 1 tsp paprika
  • 1/2 tsp oregano
  • 1/4 tsp cayenne
  • 1/2 cup hot sauce (I used a full cup as I enjoy a spicier soup)

Begin by browning the ground chicken in a saute pan, cooking thoroughly.  In a separate pan, cook the celery, onion, and carrots in oil for roughly 15 minutes, adding in cumin and garlic at the end of the 15 minutes.

Buffalo Chicken Soup

Next add the sauteed vegetables to the cooked ground chicken.

Buffalo Chicken Soup

To the pot add the tomatoes, beans, paprika, oregano, and cayenne.  Stir well to combine ingredients.

Buffalo Chicken Soup

Lastly, add chicken broth and buffalo sauce to the pot and cook on low for at least 20 minutes before serving.  You want to give the soup some time to meld together.

Buffalo Chicken Soup

… now back to yesterday… I served myself 2 cups soup with 1 1/2 tbsp of crumbled blue cheese (12PP).

Buffalo Chicken Soup

5:00PM – Hopped on the bus and then on the metro train for the commute home, enjoying Self Magazine during my ride.

Self Magazine

5:45PM – Arrived home and changed right into my workout clothes!

Ashley Coffee Cake and Cardio

6:15PM – Created a Tabata workout for Neal and I.

Tabata Workout

6:40PM – Began the Tabata workout with Neal.

Tabata Workout

7:45PM – Made myself a salad for dinner and heated up some Buffalo Chicken Soup for Neal.

Butter Lettuce Salad

8:30PM – Settled in with Neal. We watched a few shows on our DVR, including Pioneer Woman. LOVE her!

Pioneer Woman

10:00PM – Headed to bed!

This post is also featured on WIAW.

Comments

  1. Scarlet says

    That soup looks yummy! Suggestion – try adding more veggies to your salads. Lettuce is pretty much just water and has little fiber or nutrients. I like to do a mix of field greens, spinich, red onions, bell pepper, cucumber, shredded carrot, and sometimes tomatoes. I pre-chop all the veggies on Sunday for use during the week.

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