Slow-Cooker Chicken and Vegetable Noodle Soup

Print Recipe

Slow-Cooker Chicken and Vegetable Noodle Soup

Prep Time

15 minutes

Cook Time

3 hours

Servings

2 cups

Ingredients

• 1 lb boneless, skinless chicken breast
• 1 can no-salt added, fire-roasted diced tomatoes 14 oz. can
• 4 cups low-sodium chicken broth
• 1 1/2 cups chopped yellow onion
• 1 cup chopped orange bell pepper
• 4 cloves garlic
• 1 Tbsp italian seasoning
• 1/2 tsp ground pepper
• 6 oz whole-wheat rotini pasta
• 1/2 cup Grated Parmesan cheese
• 2 Tbsp chopped fresh flat-leaf parsley plus more for garnish
• 1/4 tsp crushed red pepper
• 1/4 tsp salt
• 1 bay leaf
• 2 Tbsp chopped fresh basil

Prep Time 15 minutes Cook Time 3 hours Servings 2 cups Ingredients 1 lb boneless, skinless chicken breast 1 can no-salt added, fire-roasted diced tomatoes 14 oz. can 4 cups low-sodium chicken broth 1 1/2 cups chopped yellow onion 1 cup chopped orange bell pepper 4 cloves garlic 1 Tbsp italian seasoning 1/2 tsp ground pepper 6 oz whole-wheat rotini pasta 1/2 cup Grated Parmesan cheese 2 Tbsp chopped fresh flat-leaf parsley plus more for garnish 1/4 tsp crushed red pepper 1/4 tsp salt 1 bay leaf 2 Tbsp chopped fresh basil

Instructions

1. Combine chicken, tomatoes, broth, onion, bell pepper, garlic, Italian seasoning, pepper, salt, crushed red pepper and bay leaf in a 4-quart slow cooker. Cover and cook on High until the chicken is tender and an instant-read thermometer inserted into the thickest part of the chicken registers 165 degrees F, about 3 hours. Remove and discard the bay leaf. Transfer the chicken to a plate; let rest for 10 minutes.
2. Meanwhile, stir pasta into the mixture in the slow cooker; cover and cook on High until the pasta is tender, about 30 minutes.
3. Coarsely shred the chicken and stir it back into the soup, along with basil and parsley. Ladle the soup evenly into 6 bowls; sprinkle with Parmesan and garnish with parsley, if desired.

Share this Recipe

Posted in Dinner, Lunch, Recipes

---

Chicken and Broccoli Soup

Print Recipe

Chicken and Broccoli Soup

Prep Time

15 minutes

Cook Time

25 minutes

Servings

2 cups

Ingredients

• 3 Tbsp unsalted butter
• 1 1/4 cups thinly sliced leek white and green parts only
• 3 medium carrots chopped
• 2 medium celery stalks chopped
• 4 cloves garlic chopped
• 4 Tbsp all-purpose flour
• 4 cups unsalted chicken broth
• 1 1/2 cups whole milk
• 3 cups shredded cooked chicken breast
• 1/2 tsp pepper
• 1/4 tsp salt
• 2 Tbsp lemon juice
• 3 cups broccoli florets about 8 ounces

Prep Time 15 minutes Cook Time 25 minutes Servings 2 cups Ingredients 3 Tbsp unsalted butter 1 1/4 cups thinly sliced leek white and green parts only 3 medium carrots chopped 2 medium celery stalks chopped 4 cloves garlic chopped 4 Tbsp all-purpose flour 4 cups unsalted chicken broth 1 1/2 cups whole milk 3 cups shredded cooked chicken breast 1/2 tsp pepper 1/4 tsp salt 2 Tbsp lemon juice 3 cups broccoli florets about 8 ounces

Instructions

1. Melt butter in a large pot over medium-high heat. Add leek, carrots and celery; cook, stirring occasionally, until softened and translucent, 6 to 8 minutes. Reduce heat to medium, add garlic and flour and cook, stirring constantly, until the garlic is fragrant and the flour has toasted, about 1 minute. Slowly add broth, stirring constantly. Add milk, pepper and salt and bring to a simmer (do not boil) over medium-high heat, stirring often and scraping the bottom of the pot to release any browned bits.
2. Reduce heat to medium to maintain a low simmer; add broccoli florets. Cook, stirring occasionally, until the broccoli is tender, about 8 minutes, adding chicken during the last 2 minutes of cooking. Remove from heat and stir in lemon juice. Serve immediately.

Share this Recipe

Posted in Dinner, Lunch, Recipes

---

Creamy Corn Soup with Crispy Bacon

Print Recipe

Creamy Corn Soup with Crispy Bacon

Prep Time

15 minutes

Cook Time

1 hour

Servings

1 1/3 cups

Ingredients

• 2 Tbsp unsalted butter
• 1 cup chopped onion
• 1 cup thinly sliced celery
• 1/2 cup thinly sliced carrots
• 2 cloves garlic minced
• 1/4 tsp salt
• 1 Tbsp all-purpose flour
• 2 cups fat-free milk
• 2 bay leaves
• 1 can reduced-sodium chicken broth 14.5 ounces
• 2 cups frozen whole kernel corn thawed
• 2 sprigs fresh thyme or 1/2 tsp dried thyme, crushed
• 4 slices lower-sodium, less fat bacon crisp-cooked and crumbled (optional)

Prep Time 15 minutes Cook Time 1 hour Servings 1 1/3 cups Ingredients 2 Tbsp unsalted butter 1 cup chopped onion 1 cup thinly sliced celery 1/2 cup thinly sliced carrots 2 cloves garlic minced 1/4 tsp salt 1 Tbsp all-purpose flour 2 cups fat-free milk 2 bay leaves 1 can reduced-sodium chicken broth 14.5 ounces 2 cups frozen whole kernel corn thawed 2 sprigs fresh thyme or 1/2 tsp dried thyme, crushed 4 slices lower-sodium, less fat bacon crisp-cooked and crumbled (optional)

Instructions

1. In a 4-qt. Dutch oven melt butter over medium. Add the next five ingredients (through salt); cook 10 minutes or until vegetables are softened, stirring occasionally. If desired, remove about 1/2 cup of the vegetables to use as a topper. Stir flour into the remaining vegetables. Cook and stir 1 minute more.
2. Gradually whisk in milk and broth. Stir in corn, thyme, and bay leaves. Bring to boiling; reduce heat. Simmer, covered, 10 minutes, stirring frequently. Remove from heat; cool 10 minutes.
3. Remove and discard thyme sprigs and bay leaves. Using an immersion blender, blend soup until smooth. (Or working in batches, transfer soup to a blender; cover and blend until smooth. Return all of the soup to Dutch oven.) Heat through. Top servings with the reserved vegetables, crumbled bacon, and if desired, black pepper.

Share this Recipe

Posted in Dinner, Lunch, Recipes

---

Ground Beef and Potatoes Skillet

Print Recipe

Ground Beef and Potatoes Skillet

Prep Time

10 minutes

Cook Time

30 minutes

Servings

Ingredients

• 3 Tbsp extra-virgin olive oil divided
• 1 lb 90% lean ground beef
• 2 tsp ground cumin
• 1/4 tsp ground pepper
• 1/4 tsp salt
• 1 medium yellow onion, chopped
• 1 yellow bell pepper diced into 1/2 inch cubes
• 1 poblano pepper diced into 1/2 inch cubes
• 2 cloves garlic minced
• 1 bunch lacinato kale stemmed and roughly chopped
• 2 plum tomatoes cored and diced (1/2 inch)
• 1 scallion thinly sliced crosswise (optional)

Prep Time 10 minutes Cook Time 30 minutes Servings Ingredients 3 Tbsp extra-virgin olive oil divided 1 lb 90% lean ground beef 2 tsp ground cumin 1/4 tsp ground pepper 1/4 tsp salt 1 medium yellow onion, chopped 1 yellow bell pepper diced into 1/2 inch cubes 1 poblano pepper diced into 1/2 inch cubes 2 cloves garlic minced 1 bunch lacinato kale stemmed and roughly chopped 2 plum tomatoes cored and diced (1/2 inch) 1 scallion thinly sliced crosswise (optional)

Instructions

1. Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Add beef, cumin, salt and pepper; cook, stirring often to break up the meat, until evenly browned, about 6 minutes. Using a slotted spoon, transfer the beef to a paper-towel-lined plate; do not wipe out the pan. Add 1 tablespoon oil to the drippings in the pan. Add potatoes; cook, stirring occasionally, until the potatoes begin to caramelize and are tender, about 20 minutes. Transfer the potatoes to the plate with the beef.
2. Heat the remaining 1 tablespoon oil in the skillet over medium heat. Add onion, bell pepper and poblano; cook, stirring occasionally, until tender, about 6 minutes. Add garlic; cook, stirring often, until aromatic, about 1 minute. Add kale and tomatoes; cook, stirring often, until the kale is wilted, and the tomatoes are heated through, about 3 minutes. Stir in the beef and potatoes. Sprinkle with scallions, if desired.

Share this Recipe

Posted in Dinner, Lunch, Recipes

---

Hashbrown Egg Cups

Print Recipe

Hashbrown Egg Cups

Prep Time

20 minutes

Cook Time

40 minutes

Servings

2 egg cups

Ingredients

• cooking spray
• 20 oz fresh shredded potatoes hashbrowns
• 3 Tbsp canola oil
• 1/4 tsp salt
• 1/4 tsp ground pepper
• 6 eggs large
• 1/3 cup low-fat milk
• 6 Tbsp shredded pepper jack cheese
• 1/4 cup chopped bell pepper
• 1/4 cup chopped red onion

Prep Time 20 minutes Cook Time 40 minutes Servings 2 egg cups Ingredients cooking spray 20 oz fresh shredded potatoes hashbrowns 3 Tbsp canola oil 1/4 tsp salt 1/4 tsp ground pepper 6 eggs large 1/3 cup low-fat milk 6 Tbsp shredded pepper jack cheese 1/4 cup chopped bell pepper 1/4 cup chopped red onion

Instructions

1. Preheat oven to 450°F. Generously coat a 12-cup muffin tin with cooking spray.
2. Place hash browns in a kitchen towel. Working over the sink, squeeze and wring out as much water as possible. Transfer the squeezed hash browns to a large bowl and stir in oil and 1/8 teaspoon each salt and pepper. Divide the mixture among the muffin cups, pressing it into the bottom and up the sides of each cup to form a crust. (There should be a solid layer in the bottom of the cup, but it's OK if the hash browns don't go completely up the sides.) Generously coat the hash browns with cooking spray.
3. Bake the hash-brown nests until golden brown on the bottom and edges, 35 to 45 minutes.
4. Whisk eggs, milk and the remaining 1/8 teaspoon each salt and pepper in a medium bowl. Divide sausage, cheese, bell pepper and onion among the baked hash-brown cups and top with the egg mixture (about 2 tablespoons per cup).
5. Bake until the egg mixture is set, 8 to 10 minutes. Let cool in the pan for 5 minutes. Run a butter knife around the edges of each cup a few times to loosen completely, then use the knife to lift them out of the tin.

Share this Recipe

Posted in Breakfast, Recipes

---

Cheesy Meatball Casserole

Print Recipe

Cheesy Meatball Casserole

Prep Time

20 minutes

Cook Time

40 minutes

Servings

Ingredients

• 16 oz whole-wheat fusilli (spiral) pasta
• 1 jar lower-sodium marinara sauce 24 oz. jar, divided
• 1 lb 90%-lean ground beef
• 1/2 cup panko breadcrumbs
• 1/4 cup sweet onion grated
• 1/4 cup fresh basil chopped, plus more for garnish
• 1 egg large
• 2 tsp Italian seasoning
• 1/2 tsp salt
• 1/2 tsp crushed red pepper
• 2 cups low-moisture part-skim mozzarella cheese shredded

Prep Time 20 minutes Cook Time 40 minutes Servings Ingredients 16 oz whole-wheat fusilli (spiral) pasta 1 jar lower-sodium marinara sauce 24 oz. jar, divided 1 lb 90%-lean ground beef 1/2 cup panko breadcrumbs 1/4 cup sweet onion grated 1/4 cup fresh basil chopped, plus more for garnish 1 egg large 2 tsp Italian seasoning 1/2 tsp salt 1/2 tsp crushed red pepper 2 cups low-moisture part-skim mozzarella cheese shredded

Instructions

1. Preheat oven to 350°F. Bring a large pot of water to a boil and add pasta; cook until the center of the pasta is still somewhat firm, about 4 minutes less than package directions. Drain the pasta and transfer to a 9-by-13-inch baking dish. Add half of marinara sauce to the pasta and stir to coat.
2. Combine ground beef, panko, onion, basil, egg, Italian seasoning, salt and crushed red pepper in a large bowl; gently mix with your hands (do not overmix). Form the mixture into 16 (about 1 1/2-inch) meatballs, nestling the meatballs into the pasta mixture as you work. Pour the remaining marinara sauce over the casserole and top with cheese.
3. Bake until a thermometer inserted into the meatballs registers at least 160°F and the cheese is lightly browned, 35 to 40 minutes. Garnish with basil, if desired.

Share this Recipe

Posted in Dinner, Lunch, Recipes

---

Garlic Butter Salmon Bites

Print Recipe

Garlic Butter Salmon Bites

Prep Time

15 minutes

Cook Time

15 minutes

Servings

Ingredients

• 2 Tbsp unsalted butter melted
• 2 Tbsp lemon juice
• 2 tsp garlic grated
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 lb center-cut salmon filet skinned and cut into 1- inch pieces
• chopped fresh herbs for garnish

Prep Time 15 minutes Cook Time 15 minutes Servings Ingredients 2 Tbsp unsalted butter melted 2 Tbsp lemon juice 2 tsp garlic grated 1/4 tsp salt 1/4 tsp pepper 1 lb center-cut salmon filet skinned and cut into 1- inch pieces chopped fresh herbs for garnish

Instructions

1. Combine butter, lemon juice, garlic, salt and pepper in a medium bowl. Add salmon pieces and toss to coat well. Let marinate at room temperature for 15 minutes.
2. Preheat broiler to high.
3. Place the salmon pieces on a rimmed baking sheet. Drizzle any remaining marinade from the bowl over the salmon. (If the butter has solidified, microwave for 3 to 5 seconds to warm.) Broil the salmon 4 inches from the heat source until just cooked through, 4 to 5 minutes. Sprinkle with fresh herbs, if desired.

Share this Recipe

Posted in Dinner, Lunch, Recipes

---

Cauliflower-Broccoli Gratin

Print Recipe

Cauliflower-Broccoli Gratin

Prep Time

15 Minutes

Cook Time

45 Minutes

Servings

Ingredients

• 1 broccoli crown trimmed and cut into 1-inch florets (about 4 cups)
• 1/2 head cauliflower trimmed and cut into 1-inch florets (about 4 cups)
• 2-3 Tbsp extra-virgin olive oil divided
• 1 medium onion thinly sliced
• 3 Tbsp all-purpose flour
• 3/4 tsp salt
• 1/4 tsp white or black pepper
• 2 1/2 cups low-fat milk
• 1 1/2 cups fresh whole-wheat breadcrumbs or 1/2 cup shredded or crumbled cheese

Prep Time 15 Minutes Cook Time 45 Minutes Servings Ingredients 1 broccoli crown trimmed and cut into 1-inch florets (about 4 cups) 1/2 head cauliflower trimmed and cut into 1-inch florets (about 4 cups) 2-3 Tbsp extra-virgin olive oil divided 1 medium onion thinly sliced 3 Tbsp all-purpose flour 3/4 tsp salt 1/4 tsp white or black pepper 2 1/2 cups low-fat milk 1 1/2 cups fresh whole-wheat breadcrumbs or 1/2 cup shredded or crumbled cheese

Instructions

1. Position racks in upper and lower third of oven; preheat to 425 degrees F.
2. Toss broccoli and cauliflower in a large bowl with 1 tablespoon oil until well coated. Divide between 2 baking sheets and spread in an even layer. Roast the vegetables, stirring once and rotating the pans top to bottom about halfway through, until tender and beginning to brown, 20 to 25 minutes.
3. Meanwhile, heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until very soft and golden brown, 5 to 8 minutes. Add flour, salt and pepper; cook, stirring, for 1 minute more. Add milk and continue to stir, scraping up any browned bits. Cook, stirring, until the sauce bubbles and thickens enough to coat the back of a spoon, about 4 minutes. Remove from the heat.
4. When the vegetables are done, remove from the oven. Preheat the broiler.
5. Transfer half the vegetables to a 2-quart, broiler-safe baking dish. Spread half the sauce over the vegetables. Add the remaining vegetables and top with the remaining sauce.
6. Combine breadcrumbs and the remaining 1 tablespoon oil in a small bowl (skip this step if you are topping with cheese).
7. Sprinkle the breadcrumb mixture (or cheese) over the gratin. Place under the broiler and broil, watching closely, until the gratin is bubbling and beginning to brown on top, 1 to 5 minutes, depending on your broiler. Let stand for 10 minutes before serving.

Share this Recipe

Posted in Recipes

---

Sauteed Brussel Sprouts with Bacon and Onions

Print Recipe

Sauteed Brussel Sprouts with Bacon and Onions

Prep Time

10 Minutes

Cook Time

25 Minutes

Servings

Ingredients

• 2 1/2 lbs brussel sprouts trimmed
• 4 slices bacon cut into 1-inch pieces
• 1 Tbsp extra-virgin olive oil
• 1 large onion diced
• 4 sprigs thyme or savory
• 2 tsp thyme leaves
• 1 tsp salt
• freshly ground black pepper to taste
• 2 tsp lemon juice optional

Prep Time 10 Minutes Cook Time 25 Minutes Servings Ingredients 2 1/2 lbs brussel sprouts trimmed 4 slices bacon cut into 1-inch pieces 1 Tbsp extra-virgin olive oil 1 large onion diced 4 sprigs thyme or savory 2 tsp thyme leaves 1 tsp salt freshly ground black pepper to taste 2 tsp lemon juice optional

Instructions

1. Bring a large pot of water to a boil. If sprouts are very small, cut in half; otherwise cut into quarters. Cook the sprouts until barely tender, 3 to 5 minutes. Drain.
2. Meanwhile, cook bacon in a large heavy skillet over medium heat, stirring, until brown but not crisp, 3 to 6 minutes. Remove with a slotted spoon to drain on a paper towel. Pour out all but about 1 tablespoon bacon fat from the pan.
3. Add oil to the pan and heat over medium heat. Add onion and cook, stirring often, until soft but not browned, reducing the heat if necessary, about 4 minutes. Stir in thyme (or savory) sprigs, salt and pepper. Increase heat to medium-high, add the Brussels sprouts, and cook, tossing or stirring occasionally, until tender and warmed through, about 3 minutes. Remove the herb sprigs. Add the bacon, thyme (or savory) leaves and lemon juice, if using, and toss.

Share this Recipe

Posted in Recipes

---

Healthy Garlic Green Beans

Print Recipe

Healthy Garlic Green Beans

Prep Time

10 minutes

Cook Time

20 minutes

Servings

Ingredients

• 1 1/2 lbs fresh green beans
• 2 Tbsp olive oil
• 3 cloves garlic minced
• 2 tsp Italian seasoning
• 1/8 tsp salt
• 1/8 tsp pepper

Prep Time 10 minutes Cook Time 20 minutes Servings Ingredients 1 1/2 lbs fresh green beans 2 Tbsp olive oil 3 cloves garlic minced 2 tsp Italian seasoning 1/8 tsp salt 1/8 tsp pepper

Instructions

1. In a 15x10x1-in. baking pan, toss green beans, oil, garlic and Italian seasoning until beans are well coated. Bake, uncovered, at 450° for 12-15 minutes or until beans are crisp-tender and lightly browned, stirring occasionally. Sprinkle with salt and pepper.

Share this Recipe

Posted in Recipes

---