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

---

Chicken and White Bean Soup

Print Recipe

Chicken and White Bean Soup

Prep Time

20 minutes

Cook Time

20 minutes

Servings

1 1/2 cups

Ingredients

• 2 tsp extra-virgin olive oil
• 2 leeks white and light green parts only, cut into 1/4 inch rounds
• 1 Tbsp chopped, fresh sage or 1/4 tsp dried
• 2 cans reduced-sodium chicken broth 14-oz cans
• 2 cups water
• 1 can cannellini beans 15-oz can, rinsed
• 12 lb roasted chicken skin discarded, meat removed from bones and shredded (4 cups)

Prep Time 20 minutes Cook Time 20 minutes Servings 1 1/2 cups Ingredients 2 tsp extra-virgin olive oil 2 leeks white and light green parts only, cut into 1/4 inch rounds 1 Tbsp chopped, fresh sage or 1/4 tsp dried 2 cans reduced-sodium chicken broth 14-oz cans 2 cups water 1 can cannellini beans 15-oz can, rinsed 12 lb roasted chicken skin discarded, meat removed from bones and shredded (4 cups)

Instructions

1. Heat oil in a Dutch oven over medium-high heat. Add leeks and cook, stirring often, until soft, about 3 minutes. Stir in sage and continue cooking until aromatic, about 30 seconds. Stir in broth and water, increase heat to high, cover and bring to a boil. Add beans and chicken and cook, uncovered, stirring occasionally, until heated through, about 3 minutes. Serve hot.

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

---

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

---

Homestyle Chicken Noodle Soup

Print Recipe

Homestyle Chicken Noodle Soup

Prep Time

10 minutes

Cook Time

35 minutes

Servings

Ingredients

• 2 teaspoons olive oil
• 3 medium carrots thinly sliced
• 2 medium ribs celery leaves discarded, thinly sliced
• 1 small onion diced
• 4 cups fat-free, low sodium broth
• 1 1/2 bite size peices boneless, skinless chicken breast all visible fat discarded
• 3 cups water
• 3 tablespoons parsley minced
• 1/2 teaspoon thyme
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 6 ounces dried, no yolk noodles

Prep Time 10 minutes Cook Time 35 minutes Servings Ingredients 2 teaspoons olive oil 3 medium carrots thinly sliced 2 medium ribs celery leaves discarded, thinly sliced 1 small onion diced 4 cups fat-free, low sodium broth 1 1/2 bite size peices boneless, skinless chicken breast all visible fat discarded 3 cups water 3 tablespoons parsley minced 1/2 teaspoon thyme 1/4 teaspoon salt 1/4 teaspoon black pepper 6 ounces dried, no yolk noodles

Instructions

1. Heat the oil in the pressure cooker on sauté. Cook the carrots, celery, and onion for 3 minutes or until the carrots and celery are tender and the onion is soft, stirring frequently. Stir in the broth, chicken, water, parsley, thyme, salt, and pepper.
2. Secure the lid. Cook on high pressure for 12 minutes. Allow the pressure to release naturally for 10 minutes then quickly release any remaining pressure. Remove the pressure cooker lid.
3. Set the pressure cooker to sauté. Heat until the soup comes to a simmer. Stir in the noodles. Cook for 8 to 10 minutes or until the noodles are tender, stirring frequently.

Share this Recipe

Posted in Dinner, Lunch, Recipes

---

Air Fryer Crispy (Un) Fried Chicken

Print Recipe

Air Fryer Crispy (Un) Fried Chicken

Course

Main Dish

Prep Time

45 minutes

Cook Time

15 minutes

Servings

Ingredients

• 1/2 cup All-purpose flour
• 2 tablespoons Parsley minced
• 1/2 teaspoon Ground oregano
• 1/4 teaspoon Black pepper
• 1/4 teaspoon Cayenne pepper
• 1/2 to 1 cup Low-fat buttermilk
• 1/2 tablespoon Red hot-pepper sauce
• 1/2 cup Parmesan cheese shredded or grated
• 4 4 ounces each Boneless, skinless chicken breast all visible fat removed
• 1/3 cup Whole grain crackers or whole grain crispers crushed
• Cooking spray

Course Main Dish Prep Time 45 minutes Cook Time 15 minutes Servings Ingredients 1/2 cup All-purpose flour 2 tablespoons Parsley minced 1/2 teaspoon Ground oregano 1/4 teaspoon Black pepper 1/4 teaspoon Cayenne pepper 1/2 to 1 cup Low-fat buttermilk 1/2 tablespoon Red hot-pepper sauce 1/2 cup Parmesan cheese shredded or grated 4 4 ounces each Boneless, skinless chicken breast all visible fat removed 1/3 cup Whole grain crackers or whole grain crispers crushed Cooking spray

Instructions

1. Preheat the air fryer to 390 degrees F.
2. In a shallow pan or dish, whisk together the flour, parsley, oregano, pepper and cayenne.
3. In a separate shallow pan or dish, whisk together the buttermilk and hot sauce. In a third shallow pan or dish stir together the crispbread crumbs and Parmesan. Set the dishes and a large plate in a row, assembly-line fashion. Dip the chicken in the flour mixture, then in the buttermilk mixture and finally in the crumb mixture, turning to coat at each step and gently shaking off any excess. Using your fingertips gently press the crumb mixture so it adheres to the chicken. Place the chicken on the plate. Cover and refrigerate for 30 minutes to 4 hours.
4. Lightly spray the chicken with cooking spray. Arrange the chicken in a single layer in the air fryer basket. (Don’t overcrowd; work in batches as needed.) Cook for 10 to 15 minutes or until the chicken is no longer pink in the center and the top coating is golden brown, turning once halfway through and lightly spraying with the cooking spray.

Share this Recipe

Posted in Dinner, Lunch, Recipes

---

Pina Colada Smoothie

Ingredients:

1/4 cup coconut milk

½ medium banana

1 cuo chopped fresh pineapple

1/4 cup chilled pineapple juice

½ cup crushed ice

 

Directions:

Toss in a blender.

Print Recipe

Pina Colada Smoothie

Cuisine

American

Servings

Cuisine American Servings

Share this Recipe

Posted in Breakfast, Lunch, Recipes, Snacks, Under 500 Calories

---