Lively Up Yourself Lentil Soup Recipe. I propose we kick off the year with one of my very favorite soup recipes from last. I eat lentil soup three, four, maybe five times a week (wish I was kidding), and come back to this lentil soup over and over for a few reasons. It's hearty yet healthy - which in my mind translates to a soup that is filling, tasty, adaptable, and also delivers plenty of good stuff to my body.
I can get much of what I need from a meal nutritionally from just one bowl. It gives me energy without weighing me down, and delivers layer after layer of flavor. I've been trying hard over the past six months to construct thoughtful, nutritionally balanced meals for myself. A few notes on why I like this soup nutritionally (I know this is where many of you nod off)...In addition to a nice amount of vegetable based protein in this soup (from the lentils), the recipe also incorporates a touch of dairy, vitamin-rich greens and tomatoes, and good fats. Please feel free to think of this soup in broad strokes.
Swiss Chard with Lentils and Feta Cheese Recipe. Broccoli Cheese and Potato Soup. Thick and creamy lick-the-bowl good! This soup is loaded with potatoes, broccoli and cheese. A one-pot meal your whole family will love, ready in under 30 minutes.Snow Day!! It's a blizzard out there, the East Coast got slammed with snow and winds and even thunder and lightning in some places. Almost everything shut down here in New York and the tri-state area today. Being snowed in, I was craving something warm, hearty and satisfying and this soup hit the spot. Broccoli Cheese and Potato SoupGina's Weight Watcher Recipes Servings: 4 • Serving Size: 1-1/4 cups • Old Points: 5 pts • Points+: 7 ptsCalories: 281.6 • Fat: 8.0 g • Carb: 33.0 g • Fiber: 5.0 g • Protein: 20.4 g Ingredients: Chop onion, carrot, celery, garlic in a chopper or mini food processor In a large soup pot, melt butter.
Add flour, salt and pepper to the pot and stir until smooth. Add broccoli florets, parmesan cheese, and stir well. Using an immersion blender , quickly blend part of the soup for a quick second or two. Broccoli-Cheese Soup. Broccoli-cheese soup is my life. There’s something about it that triggers a happy, peaceful memory. I just don’t know what the memory is. So I guess technically, it isn’t really a memory at all. I think a memory, by definition, is something that someone actually has to remember. Never mind. Broccoli cheese soup is my life. Here’s how I make it! The Cast of Characters: Butter, chopped onion, flour, milk, half-and-half, broccoli, nutmeg (I have fresh, but any nutmeg is fine), cheese, and salt and pepper if you need it. Melt the butter in a pot and saute the onions until they’re beginning to turn translucent, about 3 minutes or so.
(You’ll notice I am not providing you a photo of the onions sauteing in the butter. Sprinkle in the flour and stir it into the onions. (You’ll notice I am not providing you a photo of the flour being stirred into the onions. Okay, I’m back visually. Pour in the half-and-half too, because you’re naughty. Add in the nutmeg (makes the soup extra delicious!) Ingredients. Broccoli and Cheese Stuffed Chicken. Although I wish I was still away on vacation in sunny Florida, I am happy to be home cooking my own healthy meals again. It's not always easy eating healthy on vacation or in the airport.
This dish is fairly simple to make and the whole family will love it. I ate two pieces with the remaining broccoli on the side for a perfect meal. Broccoli and Cheese Stuffed ChickenGina's Weight Watcher RecipesMakes: 9 pieces • Size: 1 piece • Old Points: 3 pts • Points+: 3 ptsCalories: 142 • Fat: 4.9 • Carbs: 4.8 • Protein: 19.4 Ingredients: 3 (24 oz total) large chicken breast halves1 large egg2 tsp water3/4 cup whole wheat seasoned breadcrumbs2 cups broccoli floret, cooked, chopped small5 slices reduced fat Swiss cheese (I used Lacy Swiss)saltspray oiltoothpicks Directions: Preheat oven to 350°. In a small bowl, combine egg, water and a little salt.
Slice chicken breast halves into thin cutlets. Cut each slice of cheese in half. Dip chicken into egg wash, then breadcrumbs. Double Broccoli Quinoa Recipe. This double broccoli quinoa bowl is a favorite of mine. I cook up lots of broccoli, then puree half of it into a pesto. The other half is cut into little florets. Tossed with some quinoa, sliced avocado, and a drizzle of feisty chile pepper oil, it makes a nice meal and I hope you like it as much as I do.
If you don't have quinoa, you can certainly swap in a pasta or any number of other foundation ingredients. Farro would be nice, millet might work, barley, pearled barley, or even your favorite brown rice. If you're in the mood for something a bit more substantial - let's say for dinner or something - I do different versions. I should mention that I do like this served with a bit of feta crumbled on top. Heat the quinoa and set aside. Now barely cook the broccoli by pouring 3/4 cup water into a large pot and bringing it to a simmer. To make the broccoli pesto puree two cups of the cooked broccoli, the garlic, 1/2 cup of the almonds, Parmesan, salt, and lemon juice in a food processor.
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