More soup!! Gotta finish this Winter season feeling strong and healthy. 🙂 This is another soup that is great for a Sunday meal or meal prep for lunches at the office all week! It has great flavor from the blend … Continue reading
This soup is known to flush the fat out of your system. Each ingredient in this soup has its own unique qualities that benefit your body. They restore acid-alkaline and sodium-potassium balance to the body’s organs and glands. When I … Continue reading
Ingredients: 12 ounces raw large shrimp, shelled and deveined salt and sugar to taste 2 T. vegetable or canola oil 1 inch piece ginger, peeled and thinly sliced 2 cloves garlic, thinly sliced 1 cp. chicken broth 1/2 T. Chinese … Continue reading
Simple, healthy, and tasty. 🙂 Great for lunch. Ingredients: 1 medium onion, chopped 1 cp. red-skin potatoes, chopped 1/2 cp. celery, sliced 1/2 cp. carrots, sliced 1 T. extra virgin olive oil 2 (14 1/2) cans reduced fat chicken broth … Continue reading
A healthier and lighter pot pie with rosemary flavor. If you do not like rosemary, you can leave it out and the recipe will still taste good. You can also leave the chicken out if you want just veggies. Ingredients: … Continue reading
A healthy twist on typical fried rice. It tastes exactly like fried rice but instead it has cauliflower. If you must, you can use rice instead of cauliflower. You can also add chicken, shrimp, or pork to your rice too. … Continue reading
Ingredients: 1 T. olive oil 1 small white onion, chopped 2 carrots, peeled and diced 2 stalks of celery, diced 4 cloves garlic 2 (28 oz.) cans whole tomatoes (with their juices) 1 (14 oz.) can cannelinni beans, drained 1 … Continue reading
This dish is so easy to prepare and is ready within 45 minutes to an hour. It is taken from the traditional pasta primavera but made into a healthy twist. Thin strips of carrots are added instead of the noodles … Continue reading
Amidst our Christmas cookie baking, my mom and I made this wonderful light and healthy soup. It is a great time of year to make something light that will fill you up and keep you warm. I made the recipe … Continue reading
Makes 5 servings. (I doubled the recipe, shown above)
- 6 ounces ground chicken or ground turkey
- 1 tsp. minced onion
- Salt and pepper
- 1 tsp. olive oil
- 1 onion, chopped coarse
- 1 carrot, peeled and chopped coarse
- 1 small celery rib, chopped coarse
- 3 garlic cloves, minced
- 1 (28-ounce) can diced tomatoes
- 1½ cups low-sodium chicken broth
- 1 cup ditalini or any small pasta you want. (I used alphabet)
- Combine chicken or turkey with minced onion, ⅛ tsp. salt, and a pinch of pepper in a bowl and mix with hands until uniform. Using a heaping teaspoon, lightly shape mixture into ¾ inch round meatballs (about 28 meatballs).
- Add a little oil or water to a pan on the stove. Place the meatballs in the pan and cook on both sides over medium heat.
- Combine oil, onion, carrot, and celery in a large saucepan, cover, and cook over medium heat until onion is softened, 5 to 7 minutes.
- Stir in garlic and cook until fragrant, about 30 seconds.
- Stir in tomatoes with their juice and broth, cover and simmer gently until carrot is softened, 15 to 20 minutes.
- Working in batches, process mixture in blender until very smooth (an immersion blender works great), 1 to 2 minutes.
- Return pureed mixture to clean pot, cover, and bring to a simmer over medium heat.
- Stir in pasta and meatballs, cover, and simmer gently until pasta is tender and meatballs are cooked through, 12 to 15 minutes.
- Season with salt and pepper to taste and serve.