Winter Ministrone Soup
INGREDIENTS
- 1 onion, chopped
- 2 carrots, chopped
- 3 celery stalks, chopped
- 2 cloves garlic, diced
- 1 c. mushrooms, chopped
- 1 c. fresh spinach, chopped
- 1 large russet potato, chopped
- 1 can diced tomatoes (14 oz.)
- 1 can crushed tomatoes (14 oz.)
- 1 can black beans (use any bean you like best)
- 1 quart carton chicken stock (you can use beef or veggie stock)
- s & p
- 1 tsp. Italian Seasoning
- 1 sprig of fresh rosemary (remove before eating)
DIRECTIONS
- Saute first five ingredients in 2 T olive until soft – about 10 min.
- Add rest of ingredients and simmer for about 30 min. until potatoes are ready.
Enjoy with warm crunchy bread and sprinkle with some grated parmesan. Bonus – it’s Gluten Free
Your house will smell amazing!
Chicken Satay
INGREDIENTS
- ⅓ cup unsalted dry-roasted peanuts
- 1 tablespoon toasted cumin seeds
- 2 tablespoons fresh lime juice
- 1 tablespoon dark sesame oil
- 1 teaspoon toasted coriander seeds
- 2 garlic cloves
- 1 shallot, peeled
- ⅓ cup light coconut milk
- 3 tablespoons brown sugar
- 1 tablespoon grated peeled fresh ginger
- ¼ teaspoon ground turmeric (very healthy for you and adds that nice color to the chicken)
- 4 large skinless, boneless chicken breasts, sliced thinly (easier to slice when partially frozen)
- ½ teaspoon salt
DIRECTIONS
1. Combine first 7 ingredients in a food processor, and process until smooth. Add coconut milk and the next 3 ingredients – process until smooth. Spoon peanut mixture into a large zip-top plastic bag. Add chicken to bag, and seal. Marinate in refrigerator for at least 1 hour,
2. Preheat grill to medium-high. 3. Remove chicken from bag, and discard marinade. Thread chicken evenly onto 12 (6-inch) skewers; sprinkle evenly with salt. Grill 6 minutes on each side or until chicken is done.
These ingredients are so good together – and low calorie!
SERVE WITH:
Zucchini Spaghetti
How do I do that?
Shrimp, Avocado, and Grapefruit Salad
INGREDIENTS
DIRECTIONS
1. Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Sprinkle shrimp with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add shrimp to pan; cook 3 minutes or until shrimp are done, stirring frequently. Remove from pan; keep warm.
2. Peel and section grapefruit over a bowl, reserving 3 tablespoons juice. Combine grapefruit juice, remaining 2 tablespoons oil, remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, tarragon, brown sugar, and shallots in a large bowl, stirring well with a whisk. Add lettuce; toss. Arrange 2 cups lettuce mixture on each of 4 plates. Top each serving with 3 avocado wedges; divide shrimp and grapefruit sections evenly among servings.
I’ve made this Cooking Light Recipe for years…it’s a winner
Chinese Turkey Salad
So flavorful and satisfying, but yet healthy and light!
And best yet, use up your leftover turkey in a creative way ~
INGREDIENTS:
Turkey (leftovers!)
4 cups low-sodium chicken broth
1 cup low-sodium soy sauce
1 cup orange juice
2 cloves garlic, peeled and smashed
One 2-inch piece fresh ginger, peeled and finely chopped
Wontons (store bought)
Dressing:
1/3 cup grapeseed oil
3 tablespoons low-sodium soy sauce
2 tablespoons apple cider vinegar
2 tablespoons maple syrup
2 tablespoons orange juice
1 tablespoon toasted sesame seeds
Kosher salt and freshly ground pepper
Salad:
1/2 cup sliced almonds, toasted (I saute them with a pat of butter for great flavor and a nice toasty brown color)
One 1-pound head romaine, torn into 1-inch pieces
1/2 head iceberg lettuce, shredded
1/2 head Napa cabbage (8 ounces), shredded
3 scallions, thinly sliced
1/2 red bell pepper, stemmed, seeds and ribs removed, cut into 1/4-inch-thick strips
DIRECTIONS:
Combine the chicken broth, soy sauce, orange juice, garlic and ginger. Add the turkey and bring the mixture to a boil over medium-high heat. Reduce the heat to a simmer, cover the pan and cook until simmered down a bit – shred. This will give your leftover (dry) turkey great flavor!
For the dressing:
In a medium bowl, whisk together the grapeseed oil, soy sauce, vinegar, maple syrup, orange juice, sesame seeds, 1 1/2 teaspoons salt and 1/2 teaspoon pepper until smooth.
For the salad:
In a large salad bowl, toss together the almonds, romaine, iceberg lettuce, Napa cabbage, scallions and bell pepper. Add the dressing and the shredded turkey and toss until coated. Garnish with the wontons and serve.
Recipe courtesy of Giada De Laurentiis ….with some keepcalmandkaryon edits!