Creamy artichoke soup
2 red onions, chopped
1 bunch of asparagus, chopped
2 12 ounce jars of artichoke hearts
6cloves of garlic, chopped.
Put everything in a pot together and cover by at least 2 inches of water simmer until everything is tender. About 40 minutes. Let cool purée the soup with a hand wand, or use a blender. Salt and pepper to taste….& enjoy 
Stay Fit Mom Buffalo Chicken Bake
MAKES 8 SERVINGS
SERVING SIZE: 300 GRAMS 342 CALS
38.5P / 8.6C / 17.7F
32 ounces broccoli florets, diced
1/2 cup low-fat mayonnaise
1/2 cup light sour cream
1 & 1/2 cups Frank’s Red Hot sauce
8 ounces 1/3 less fat cream cheese
30 ounces cooked chicken, shredded
4 ounces mozzarella cheese
4 ounces cheddar cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1. In a large mixing bowl combine the mayo, sour cream, Red Hot Sauce, cream cheese, 2 oz mozzarella cheese, 2 ounces of cheddar cheese, salt and pepper. Mix well.
2. Add the cooked chicken and broccoli and stir well until all of it is evenly coated in the buffalo sauce.
3. Spray a large casserole dish with non-stick spray. Spread mixture evenly into the casserole dish and top with remaining cheese.
4. Bake at 350 degrees for 30-40 minutes or until top is golden brown.
Get 20 macro calculated recipes to your inbox every month with the link below!
3/4 C Kosher Salt
1/4 tsp essential oil
Let dry
Add 1/4 cup baking soda
Mix together and use instead of Downey beads
