Chicken and White Bean Soup

CHICKEN AND WHITE BEAN SOUP
Chicken and White Bean Soup
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CHICKEN AND WHITE BEAN SOUP
Chicken and White Bean Soup
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Ingredients
  • 3 cups rotisserie chicken or chopped cooked chicken breast
  • 1 onion, diced
  • 2 parsley leaves, chopped
  • 3 carrots, peelded and chopped
  • 1 tbsp oil
  • 6 cups low-sodium chicken broth
  • 15 oz can white beans, rinsed
  • salt and pepper to taste
Servings:
Instructions
  1. Shred the meat from the rotisserie chicken, omitting the skin and bones.
  2. Sauté the onion, celery, and carrots in the oil over low to medium heat until the onions turn translucent (about 10 minutes).
  3. Add the broth and chicken, and simmer for another 10 minutes.
  4. Then, stir in the beans, and cook for five minutes. Season to taste, and serve.
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Chicken Cacciatore

chicken cacciatore
Chicken Cacciatore
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Olive oil, quinoa, fresh red pepper, and Greek seasoning make this light dish the perfect meal for any occasion.
chicken cacciatore
Chicken Cacciatore
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Olive oil, quinoa, fresh red pepper, and Greek seasoning make this light dish the perfect meal for any occasion.
Ingredients
  • 3 tbsp olive oil
  • 1 package chicken thighs
  • 2-3 cloves garlic, minced
  • 1 onion, thinly slices
  • 1 red pepper, thinly sliced
  • 1 cup quinoa
  • 1 can diced tomatoes
  • 2 teaspoons Greek seasoning
  • 2 cups chicken broth
  • salt and pepper to taste
Servings:
Instructions
  1. In a large skillet, add oil and heat on medium.
  2. Add chicken and lightly brown on both sides.
  3. Remove chicken and set aside.
  4. Add garlic, onions, and red pepper, and sauté until soft.
  5. Add quinoa to pan and stir.
  6. Add tomatoes, Greek seasoning, and broth to pan. Place chicken on top and cover and simmer for 20 minutes, giving a stir and flipping chicken about half way through.
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Pizza Bites

easy homemade pizza bites
Pizza Bites
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Skip the pizza delivery! Enjoy these easy, cheesy pepperoni pizza bites hot and fresh from the oven.
easy homemade pizza bites
Pizza Bites
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Skip the pizza delivery! Enjoy these easy, cheesy pepperoni pizza bites hot and fresh from the oven.
Ingredients
  • 1 jar pizza sauce
  • 1/2 cup shredded mozzarella cheese
  • 24 slices pepperoni
  • 1 package of crescent rolls
Servings:
Instructions
  1. Remove crescent roll dough and separate triangles. Manipulate triangle into a circle by pressing dough together. Press each dough circle into muffin tin. Place a piece of pepperoni on bottom and top with a little sauce. Top with shredded cheese and finish with one pepperoni on top. Bake at 350 degrees for about 10-15 minutes or until dough is golden in color.
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Baby Bok Choy Stir-Fry and Homemade Orange Chicken

baby bok choy stir fry orange chicken
Baby Bok Choy Stir-Fry and Homemade Orange Chicken
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This delicious Asian combo delivers taste and nutrition! Ginger and orange zest accompanied by the potent yet balanced flavors of turmeric and garlic give this dish a zesty kick. The nutritious green bok choy is ideal to aid digestion.
Servings
4
Servings
4
baby bok choy stir fry orange chicken
Baby Bok Choy Stir-Fry and Homemade Orange Chicken
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This delicious Asian combo delivers taste and nutrition! Ginger and orange zest accompanied by the potent yet balanced flavors of turmeric and garlic give this dish a zesty kick. The nutritious green bok choy is ideal to aid digestion.
Servings
4
Servings
4
Ingredients
  • 1 pound baby bok choy
  • 3 cloves garlic, minced
  • 3 tbs fresh ginger, minced
  • 2 tbs turmeric, shredded
  • 2 tbs sesame oil
  • 2 tbs peanut oil
  • 1/8 cup soy sauce
  • 1 tsp cornstarch
  • 2 tbs sesame seeds
Orange Chicken Sauce
  • 1 cup water
  • juice from 1 navel orange
  • juice from 1 small lemon
  • 1/3 cup rice vinegar
  • 2 1/2 tbs soy sauce
  • zest from 1 orange
  • 1 cup brown sugar
  • 1 tbs fresh ginger root, minced
  • 1 tsp garlic, minced
  • 2 tbs green onion, chopped
  • 1/2 tsp red pepper flakes
  • 1 tbs cornstarch
Chicken
  • 2 boneless, skinless chicken breasts, cut into ½-inch pieces
  • 2 tbs peanut oil
  • 2 tbs sesame oil
Servings:
Instructions
  1. Stir together soy sauce and cornstarch until cornstarch has dissolved. Heat a wok (or large fry pan) over medium-high heat. Pour in peanut oil and swirl, tilting wok to coat bottom. Add garlic and ginger and sauté for 2 minutes. Add turmeric and sauté for 2 minutes. Add half of baby bok choy and stir-fry until leaves are wilted (about 2 minutes), then add remaining baby bok choy and stir-fry until all leaves are bright green and limp (3-4 minutes total). Stir in soy sauce mixture, then sauté for 1 minute. Cover with lid and cook, stirring occasionally until vegetables are crisp-tender (2-4 minutes). Stir in sesame oil, sprinkle with sesame seeds and serve.
Homemade Orange Chicken
  1. Pour water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, green onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10-15 minutes. Place chicken pieces into a re-sealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate for at least 30 minutes. Heat the peanut and sesame oils in a large skillet over medium heat. Place chicken into the skillet, and brown on all sides. Dry on a plate lined with paper towels, and cover with aluminum foil to keep warm. Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix the cornstarch with 1 tablespoon water and stir into the sauce. Reduce heat to medium low. Add the chicken pieces and simmer for about 5 minutes, stirring occasionally. Serve alongside the stir fry and cooked rice, if desired.
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Organic Pumpkin Pancakes

pumpkin pancakes
Organic Pumpkin Pancakes
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pumpkin pancakes
Organic Pumpkin Pancakes
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Ingredients
  • 1 1/2 cups organic pancake and waffle mix
  • 1 tsp organic ground cinnamon
  • 1/4 tsp freshly-grated organic nutmeg
  • 1 large organic egg
  • 3 tbs organic brown sugar
  • 1 tbs organic vegetable oil
  • 3/4 cup canned or pureed organic pumpkin
  • 1/2-3/4 cup organic milk
Servings:
Instructions
  1. Preheat a nonstick griddle to medium-high heat. In a medium-sized bowl, whisk together the mix, cinnamon and nutmeg. In a second bowl, whisk together egg and brown sugar. Add oil, pumpkin, and ½ cup milk; mix well. Add a bit more milk for a thinner consistency. Add dry ingredients to wet ingredients; stir until well combined. Pour ¼ cup batter for each pancake onto hot griddle. Cook until bubbles form and burst on top of pancakes and edges are set; the bottom should be golden brown. Flip and cook until second side is golden brown. Transfer to a plate and keep warm until ready to serve
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Sour Cherry Glazed Ham

cherry glazed ham
Sour Cherry Glazed Ham
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cherry glazed ham
Sour Cherry Glazed Ham
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Ingredients
  • 1 tbs Dijon mustard
  • 1 8.5-ounce jar sour cherry fruit spread (about ¾ cup
  • 2 tbs sherry vinegar
  • 1 7-lb. spiral-sliced ham
Servings:
Instructions
  1. Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment paper. In a small bowl, whisk together fruit spread, vinegar and mustard. Place ham on the prepared baking sheet, brush lightly with glaze and roast 30 minutes. Brush with half the remaining glaze and continue to roast for 20 more minutes. Brush again with remaining glaze and continue roasting until browned and heated through, about 25 minutes longer. Per Serving: 250 calories (80 from fat), 8g total fat, 3g saturated fat, 105mg cholesterol, 1450mg sodium, 11g carbohydrate (0g dietary fiber, 11g sugar), 32g protein
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Roasted Buddha Bowl

veggie buddha bowl
Roasted Buddha Bowl
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veggie buddha bowl
Roasted Buddha Bowl
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Ingredients
  • 1 head broccoli, chopped into bite-size pieces
  • 1 head cauliflower, chopped into bite-size pieces
  • 1 1/2 cups cooked chickpeas, drained and rinsed, or one 15-ounce can
  • 1 tbs oil, divided
  • salt and pepper
  • cooked grains for serving (optional)
Dressing
  • 1/2 cup cashews, soaked
  • 2 tbs fresh lemon juice
  • 1 tbs tahini
  • 1 large garlic clove
  • 1/4 tsp fine grain sea salt
  • 1/4 cup nutritional yeast
  • 6 tbs water or as needed to thin out
Servings:
Instructions
  1. Soak cashews in a bowl of water overnight or for 8 hours. For a quick-soak method, pour boiling water over cashews letting it sit in the bowl for at least 45 minutes. Preheat oven to 400 degrees F and line two large baking sheets with parchment paper. Place chopped broccoli and cauliflower onto one baking sheet. Drizzle with 2 teaspoons oil and mix with hands until coated. Sprinkle with salt and pepper. Set aside. Place a couple paper towels on the other baking sheet and spread out the drained and rinsed chickpeas. Place 2 more paper towels on top and roll the chickpeas around until completely dry. Drizzle with 1 teaspoon oil and roll around the chickpeas with your hands until they are all coated. Sprinkle with salt and pepper. Roast the broccoli, cauliflower and chickpeas for 15 minutes at 400 degrees F. After 15 minutes, give the chickpea pan a gentle shake to roll them around in the pan. Roast both pans for another 10-15 minutes or until the broccoli and cauliflower are cooked through and the chickpeas are golden in color. Meanwhile, prepare the dressing by adding all dressing ingredients into a blender and blending on high speed until smooth. When the vegetables and chickpeas are ready, remove from oven and place into a large mixing bowl. Add your desired amount of dressing on top and toss until coated. Season to taste. Serve over a warm bed of grains with more dressing drizzled on top. The leftover dressing will keep for 5-7 days in the fridge in a sealed container. The dressing will thicken as it stands (especially when chilled) so you can add more water to thin out as necessary
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Spring Vegetable Risotto

vegetable risotto
Spring Vegetable Risotto
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vegetable risotto
Spring Vegetable Risotto
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Ingredients
  • 1 pound green asparagus
  • 2 tsp olive oil
  • 2 tbs butter, divided
  • 1 clove garlic, smashed
  • 1/2 pound green peas
  • 1 shallot, minced
  • 2 cups short-grain rice
  • 1/4 cup white wine
  • 3 cups warmed vegetable stock or water
  • 2 tbs freshly-grated Parmesan cheese
  • 1 tbs vegetable oil
  • 4 eggs
  • salt and fresh black pepper to taste
  • 5-6 leaves fresh basil (chiffonade)
Servings:
Instructions
  1. Preheat the oven to 400 degrees F. Trim the woody ends of the asparagus and break the remaining stalks into 2-3 pieces. Toss with the olive oil and salt to taste. Lay in a baking dish and roast, tossing occasionally, about 20 minutes. Meanwhile, heat 1 tablespoon of the butter in a large saucepan with high sides over medium heat. Add the peeled, smashed clove of garlic. Cook, stirring occasionally, until the garlic begins to turn golden. Remove and discard. Add the peas and salt to taste. Cook 2-3 minutes, until the peas are just cooked through. Use a skimmer to remove the peas, leaving the butter behind. Set to the side. Add the shallots to the butter remaining in the pan. Cook, stirring occasionally, until translucent. Add the rice and cook until translucent. Deglaze the pan with the white wine, cooked asparagus and their juices, as well as the reserved peas to the risotto. Stir to combine. Cover the pot and set aside. In a frying pan, heat the oil and crack 4 eggs. Season with salt and pepper. Cook until the white is cooked through, about 4 minutes, or until your preferred doneness. Add the reserved butter, Parmesan and basil to the risotto. Season to taste with salt and pepper. Serve immediately in soup plates, topped with an egg.
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Creamy Asparagus Pasta

asparagus pasta
Creamy Asparagus Pasta
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Lemon zest ties all the flavors together in this light and creamy pasta. Make it a meal: Serve with a salad of sliced fresh mozzarella and cherry tomatoes tossed with a little fresh basil, balsamic vinegar and olive oil.
asparagus pasta
Creamy Asparagus Pasta
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Lemon zest ties all the flavors together in this light and creamy pasta. Make it a meal: Serve with a salad of sliced fresh mozzarella and cherry tomatoes tossed with a little fresh basil, balsamic vinegar and olive oil.
Ingredients
  • 8 ounces whole-wheat penne pasta
  • 1 bunch asparagus, trimmed, cut into ¾-inch pieces
  • 1 1/2 cups whole milk
  • 4 tsp whole-grain mustard
  • 4 tsp flour
  • 1/2 tsp salt
  • 1/2 tsp freshly ground pepper
  • 2 tsp extra-virgin olive oil
  • 3 tbs minced garlic
  • 2 tsp minced fresh tarragon or ½ teaspoon dried
  • 1 tsp freshly-grated lemon zest
  • 2 tsp lemon juice
  • 1/2 cup grated Parmesan cheese, divided
Servings:
Instructions
  1. Bring a large pot of water to a boil. Add pasta and cook for 3 minutes less than the package directions. Add asparagus and continue cooking until the pasta and asparagus are just tender, 3 minutes more. Drain and return to the pot. Meanwhile, whisk milk, mustard, flour, salt and pepper in a medium bowl. Heat oil in a medium saucepan over medium-high heat. Add garlic and cook, stirring, until fragrant and lightly browned, 30 seconds to 1 minute. Whisk in the milk mixture. Bring to a simmer, stirring constantly, and cook until thickened, 1-2 minutes. Stir in tarragon, lemon zest and juice. Stir the sauce into the pasta-asparagus mixture. Cook over medium-high heat, stirring, until the sauce is thick, creamy and coats the pasta, 1-2 minutes. Stir in ¼ cup Parmesan. Divide the pasta among 4 bowls and top with the remaining ¼ cup Parmesan.
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Curried Corn Chowder with Cilantro Lime Shrimp

Curried Corn Chowder with Cilantro Shrimp
Curried Corn Chowder with Cilantro Lime Shrimp
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Curried Corn Chowder with Cilantro Shrimp
Curried Corn Chowder with Cilantro Lime Shrimp
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Ingredients
Chowder
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 red pepper, finely chopped
  • 32 ounces chicken stock
  • 2 cups corn, fresh or frozen
  • 1 tbs sweet curry powder
  • 1 tsp salt
  • 3 bacon strips, diced
  • 1 sweet potato, diced
  • 1 can coconut milk
  • Cilantro for garnish
Shrimp
  • 1 pound shrimp
  • 1 tsp cilantro, chopped
  • 2 cloves of garlic, minced
  • cracked pepper to taste
  • 3 tbs olive oil
  • 1 tsp fresh ginger, minced
  • juice of one lime
Servings:
Instructions
  1. Sauté bacon. Add onion, garlic, and red pepper and cook until soft. Add remaining ingredients and bring to a boil, reduce heat and simmer until the potatoes become tender. Shrimp: Blend all ingredients to make marinade; then add shrimp and marinate for 15 minutes. Sauté shrimp in a pan for 1-2 minutes on each side. Serve the chowder with chopped cilantro and shrimp on top.
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