Curry Chicken Noodle Soup

I'm always looking for a new soup. Just love having soup with homemade bread on cold nights.. nothing better:) This soup packed a lot of awesome flavor. It took the traditional flavors of carrots, onion, and celery and replaced it with ginger, jalapeño, bell pepper and curry. It was very tasty and will definitely be adding to my soup favorites.

SWEAT:
1 Cup each diced onion and red bell pepper
3 Tbsp. curry powder
3 Tbsp. minced fresh ginger
3 Tbsp. seeded and minced jalapeño (about 1 chile)
2 Tbsp. minced fresh garlic

STIR IN:
8 Cups low-sodiumchicken broth
8 oz frozen or dry kluski or egg noodles

ADD:
2 Cups shredded rotisserie chicken
2 Cups chopped fresh spinach
1/4 Cup chopped fresh cilantro
Fresh lime juice, salt, and black pepper

Sweat onion, bell pepper, curry powder, ginger, jalapeño, and garlic in oiling a large pot over medium-low heat until onion begins to soften, about 3 minutes.

Stir in broth, cover pot, increase heat to high, and bring soup to a boil until al dente (according to package directions or about 10 minutes)

Add chicken,spinach, and cilantro, stirring just to heat through. Season soup with lime juice, salt, and black pepper.

Cherry Bread Pudding

Talk about comfort food.. this yummy bread pudding has it all! I served this last week after rib eye steak with blue cheese cream sauce. My husband said this is exactly what he would of ordered down to the dessert if we were at a restaurant. that goes to show you the dessert is REALLY that good :) I'm actually not a huge fan of cherries but loved every bite of this bread pudding. it was a perfect warm dessert on a cold night. Surprisingly, only 285 calories per serving this dessert gives you all the pleasure without all the pain. :) Enjoy!

DIVIDE:

8 oz French bead, cut into 1-inch cubes
6tsp. cherry pererves

WHISK

1 Can nonfat evaporated milk (12 oz)
1 1/14 cups 2% mil
1/4 cups honey
1/4 cup egg substitute (such as egg beaters)
1/4 tesp. pure almond extract
6 Tbsp. cherry pererves
creme fraishe optional

PREHEAT: oven to 350. Coat six 8 oz ramekins with nonstick spray.

DIVIDE: bread cubes among the ramekins to fill halfway, and top each with 1 tsp. preserves. Divivde remaining bread cubes among ramekins and fill to top.

WHISK: together evaporated milk, 2% milk, honey, egg substitute, and almond extract in a large glass measuring cup. Pour 1/2 cup liquid over bread cubes in each ramekin. Press bread cubes into liquid: top with 1 TBsp. pererves.

BAKE: pudding until bread is slightly toasted and liquid is absorbed, about 35 min. Let pudding stand 15 min before serving with a dolloep of creme fraishe.