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
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
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
I remember sitting up at the kitchen counter when I was young. My parents would be on vacation without my sister and I and my grandma would babysit us for the week. One of my grandma’s specialties was tator tot … 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.
I was so excited to attempt another Mexican recipe and see if I would get my boyfriend’s approval. It turns out that I got his approval and he loved it! This recipe is very easy and it was a fast dinner to … Continue reading
This soup is very light and great tasting. Use left over roast beef from a stew or pot roast. Ingredients: 1 medium onion chopped 1/2 cp. sliced mushrooms 2 T butter 2 T flour 2 cps. reduced-sodium beef broth 2/3 … Continue reading