Welcome to #FriendFriday where each week I’ll be sharing a delicious recipe from one of my Instagram friends! I find so much inspiration and friendship in the Instagram community so I’m looking forward to sharing some of that here with you. I’m excited for you to get to know some of my friends, I know you will find them as motivational as I do! Be sure to find them on Instagram so you can follow their journey and find more of their delicious meal ideas!
Today you are meeting Kaylee – she creates the most delicious WW friendly meals over on her Instagram feed, @kay_keeping_track. All of her meals are wholesome and loaded with real food – you’ll love it!
Hi, Kaylee, tell us about yourself!
Hi, I’m Kaylee (@kay_keeping_track over on IG) and I’m so excited to share one of my favorite soup recipes with you now that it really feels like fall here! I’m a lover of all things food, cold brew coffee (any other year-round iced coffee drinkers?!) & Cleveland sports. I live in Northeast Ohio with my husband & our sweet old dog, Nelson. I’ve been especially focused on eating healthy these days, since I’m pregnant with my first little one (Due in March)!
What motivated you to change your lifestyle?
Something clicked a few years ago when I came back from my honeymoon & I knew I needed to make a change. I was tired of always feeling sluggish and my self confidence was really struggling. I signed up for WW online & created my IG few weeks later for support. Along the way, I competed a round of Whole30. I learned so much from from both programs, which has really helped me be more in-tune with my food choices. As I stuck with WW & healthy eating, I started feeling better and more confident. I’ve gained so much from WW & this IG community full of inspiring people!
What are your favorite foods to cook?
- 1 tsp oil (avocado is my favorite)
- 1 medium onion, chopped
- 3-4 cloves of garlic, minced
- 1 red bell pepper, chopped
- Salt and pepper, to taste
- ½ tsp dried oregano
- ¾ tsp cumin
- ½ tsp ground chipotle pepper
- 2 14oz cans of diced tomatoes with jalapenos
- 4 cups chicken stock
- 1 cup black beans
- 1 cup frozen corn
- 10oz shredded chicken breast (already cooked)
- In a pot heat up the oil over medium heat. Add the onion, garlic, and red pepper and saute until the veggies begin to soften.
- Season the veggies with the salt, pepper, oregano, cumin, and chipotle pepper. Cook 1 minute to taste the spices.
- Add the tomatoes and chicken stock and bring to a boil. After the mixture boils, reduce the heat and simmer for 15 minutes.
- Using an immersion blender, carefully blend until smooth.
- Add in the black beans, corn, and shredded chicken and continue cooking until the ingredients are heated through.
- Add your favorite toppings and enjoy!
Top with whatever you'd like! Some of my favorites are cilantro, green onions, tortilla strips, shredded cheese, and diced avocado.
Nutritional information is calculated with MyFitnessPal and may vary based on brands used. Smart Points information is calculated with the Weight Watchers app and may also vary based on brands used.
