Check The Label! #SoyParaSoy

I think it is time for us to start eating healthier.  I'm opposed to resolutions and diets so I'm not saying I'm going on a diet but focusing on changing our current eating habits so that we feel better.  It starts with me cooking healthier.  Studies have shown that eating healthier is more costly but soybean oil offers better-for-you health benefits and is about a tenth of the cost of some competing oils.  I will not let smart eating break my bank!  You are probably already cooking with soybean oil!  Just check the ingredients on your vegetable oil!  Soybean oil is one of the most versatile ingredients that you can use in the kitchen, helping you create all your favorite traditional meals without compromising taste.      

Here are five of my favorite recipes from www.soyconnection.com to show you that cooking healthier is easy on the wallet and in the kitchen! 

• Beef Salad with Ginger Soy Dressing 
• Chocolate Monkey Peanut Shake with Soy 
• Meditteranean Soy Marinade 
• Blueberry Soy Muffins
• Infused Soybean Oils

Did You Know?

• Edamame are fresh young soybeans harvested before the seeds harden
• Steamed or roasted in soybean oil, edamame are snack-friendly and kid-approved (Duke loves edamame!)
• These little green legumes have a mellow, buttery flavor and can be served in a variety of ways in addition to boiled in their fuzzy pods with a pinch of salt

Snack-able Edamame

Toss 2 cups edamame in pods

2 tablespoons soy sauce

1/4 teaspoon chili flakes

Broil for 2 minutes and enjoy!

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Disclosure:  This is part of a sponsored campaign with Latina Mom Bloggers and the United Soybean Board.  However, all opinions expressed are my own.  

A Dare & Chicken Tortilla Soup Recipe #SoyParaSoy

I dare you to go in your kitchen right now and look at the ingredients of your Vegetable Oil... it will surprise you.

Did you know its Soybean Oil?  I had no idea!  Soybeans are already a beneficial part of your cooking!  Nearly 100% of what's labeled as vegetable oil is actually soybean oil!

Soybean oil has health benefits that make it the perfect choice for family cooking:

• Contains 0g trans fat per serving
• Serves as a principal source of omega-3s which can help reduce blood pressure and prevent heart disease
• Great source of vitamin E which prevents cell damage that may lead to diseases such as cancer and heart disease
• Contains unsaturated fats and when it replaces saturated fats, it may lower cholesterol levels

I made my first tortilla soup about 15 years ago in my Mom's kitchen.  I was always experimenting in her kitchen especially in my teen years.  I had to watch my siblings until my parents got home from work and wasn't the type to just throw something in the microwave.  My grandmothers cooked all day, everyday of the week and I have vivid memories of watching them.  Cooking is a part of who I am.  It is in my blood.  I am thrilled to find out that I have been cooking with soybean oil this whole time.  It makes perfect sense as to why our homemade tortilla chips feel and taste light.

I didn't perfect this recipe until a couple years ago - my husband Chris always asks me to make it.  It could be 97 degrees outside and if I mention I'm making my tortilla soup, he's game!  I don't know all the nutritional technicals about my recipe but I do know that its a very light soup and easy to make but tastes like your grandma slaved away in the kitchen all day.  Known to comfort the soul and chase the sickies away!

Chicken Tortilla Soup Ingredients:

• 2 Bone-In Chicken Breasts
• 1 27 oz. El Pato yellow can (only use about 20 oz.) 
• 1/2 cup Shredded Cheese
• 1 dozen Corn Tortillas
• 2 tablespoons Chicken Bouillon 
• 1/4 cup chopped Jalapenos with Jalapeno juice
• Vegetable oil
• Water

Directions:

• Drizzle chicken breasts with vegetable oil and bake at 350°F for 60 minutes
• While you are waiting for the chicken, cut a dozen tortillas into quarters (like a pizza), fry tortilla triangles in vegetable oil till crispy, set aside
• Fill a 5 quart pot halfway with water, bring to a boil, add chicken bouillon, bring to a boil again, add jalapenos, juice and El Pato, set heat on low
• Cut baked chicken into chunks or shred (its up to you), add to soup, add 2 tablespoons vegetable oil too
• Simmer for 45 minutes

Ladle soup in bowls, top with tortilla chips and shredded cheese!  You can add cilantro, sour cream, avocado, fresh lime juice, onions, potatoes... go wild!

Get Social with United Soybean Board:  Follow @UnitedSoy on Twitter / Like United Soybean Board on Facebook

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Disclosure:  This is part of a sponsored campaign with Latina Mom Bloggers and the United Soybean Board.  However, all opinions expressed are my own.