This soup is so good and healthy!
- 1 quart reduced sodium chicken broth, or vegetable broth
- 1 medium onion, chopped
- 1 carrot, peeled and chopped
- 1 celery stalk, chopped
- 1 clove garlic, chopped
- 5 c broccoli florets
- 3 tbsp sour cream, plus optional more for garnish
- ground black pepper to taste
- 1/2 cup sharp cheddar cheese, shredded
In a stock pot, bring chicken broth, onions, carrots, garlic, and celery to a boil. Cover and simmer 5 minutes.
Add broccoli and pepper and cook, covered, 10 more minutes.
Add sour cream and puree soup with an immersion blender.
Adjust black pepper to taste and heat through over medium heat, stir in the cheddar cheese and serve.
Serves 4 – 6
I love the taste of roasted broccoli, tossed with a little cheese makes it perfect.
- 1 lb broccoli, cut into florets
- Onion salt
- Olive oil
- Lemon slices
- 1/4 c grated pecorino
Preheat oven to 425.
Spray a sheet pan with olive oil. Place broccoli on pan and drizzle with a little olive oil. Sprinkle with onion salt.
Roast for 15 minutes. Flip over with a spatula and roast 15 minutes more.
Serve with cheese and lemon slice.
Serves 2 – 4.
This is a simple almost vegan soup – use oil instead of butter and it’s vegan. I love the flavor of the spices and the coconut milk!
- 2 tbsp butter or oil
- 1 sweet onion, sliced thin
- 1 1/2 tsp curry powder
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/4 tsp chili powder
- 1 28 oz can tomatoes
- 1 can light coconut milk
In a stock pot, heat butter or oil over medium heat and melt butter. Add the onion and 1/2 tsp salt. Reduce to medium-low and cook onions until tender, about 15 minutes.
Stir in the spices and cook for 1 minute until fragrant. Stir in tomatoes and 28 oz of water (use the can). Bring to a boil and simmer on medium high for 20 minutes.
Remove from heat. Use an immersion blender to purée the soup. Return to low heat and stir in coconut milk.
Serves 4 – 6.
So quick and easy, how have I not made this before?
- 1/8 c olive oil
- 4 cloves garlic, minced
- 1/2 tsp red pepper flakes
- 28 oz crushed tomatoes
- 1/2 lb pasta
- 2 tbsp vodka
- 1/2 c heavy cream or creme fraiche
- 1/4 c chopped parley
In a 12 inch skillet heat oil over medium heat, add garlic, peppers and a pinch of salt and cook until fragrant. Add tomatoes and cook for 15 minutes to thicken. Reduce to low once thickened.
Cook pasta according to package.
Add drained pasta to sauce, stir in the vodka and cream. Cook for a 2 minutes. Top with parley and serve.
I love cauliflower and cheese so I made a few changes to the Skinny Girl recipe and it was delish! The béchamel took a bit of work and was well worth it. It’s about 15 hands on and 40 min total time.
- 12 oz cauliflower florets
- 12 oz pasta
- 1 1/2 tbsp butter
- 1/4 c flour
- 2 c milk
- 1 c low sodium veggie broth
- 2 c grated lite cheese – I used TJs Mexi blend
- 1/4 c panko
- 2 tbsp Parmesan cheese
Preheat oven to 375. Spray a 9×13 pan.
Bring a pot of salted water to a boil. Cook cauliflower for 3 minutes, remove and drain. Add pasta to the water and cook according to package. Drain and set aside.
In a large skillet over medium low heat, melt the butter. Whisk in the flour and cook for 1 minute. Stir in the broth and Mik, whisking until flour/butter mixture dissolves. Increase heat to medium high, whisking until mixture comes to a boil. Continue to whisk for 7 – 8 minutes until smooth and thick.
Remove from heat and stir in cheese, until smooth. Add the pasta and cauliflower and stir to coat. Pour into prepared pan. Top with Parm and panko.
Bake for 18 minutes. Turn oven on the broil and cook until the panko is crispy.
Serves 8. 9 ww pp.
Mushrooms, bell peppers, onions and sausage – with a little sprinkle of cheese so good and so easy.
- 3 bell peppers, sliced thin
- 1 onion, sliced thin
- 16 oz mushrooms, sliced
- Olive oil spray
- Salt and pepper
- 1/4 tsp paprika
- 2 – 4 pork sausages
- Shredded cheese
Preheat oven to 375.
Spray a sheet pan with olive oil. Spread veggies over the pan, spray with olive oil. Cook for 20 minutes. Stir, make room for the sausages – cook for 10 minutes. Turn the sausages over and stir the veggies and bake 10 minutes longer.
Divide among plates and sprinkle with a little cheese.
Serves 2 – 4.
I’m loving sheet pan meals! So quick to whip up and easy clean up!
- 16 asparagus, trimmed
- 16 oz sweet potato, cut 3/8 inch thick on a mandolin
- 2 tbsp olive oil
- 2 cloves garlic, minced
- Salt and pepper
- 1 lb chicken tenders
- Salt and pepper
- 2 tbsp flour
- 1 large egg, beaten + 2 tbsp water
- 3/4 c Panko breadcrumbs
- olive oil spray
- 1/2 medium lemon, plus 4 lemon wedges for serving
Preheat the oven to 425 degrees F. Lightly spray 2 rimmed sheet pan with nonstick spray.
On the prepared pan, toss together the asparagus and potatoes with olive oil, garlic, salt and pepper to taste. Spread the vegetables out in a single layer. Bake until partially cooked, about 20 minutes. Stir and return to oven.
While the vegetables are cooking, season the chicken with the salt and pepper to taste. Put the flour in a shallow plate and put the egg in a medium bowl. Put the panko in another shallow plate. Dredge each chicken cutlet lightly in the flour, then dip in the egg, shaking off the excess. Dredge in the panko, lightly pressing to evenly coat. Set aside on a plate.
Place the chicken on a sheet pan and spray the tops with olive oil spray. Return to the oven and bake until the chicken is golden and the potatoes are cooked through, about 15 minutes. Switch the oven to broil and broil until the top of the chicken is browned slightly, 1 to 2 minutes. Remove the pan from the oven and squeeze the lemon half over the vegetables.
Serves 4. 9 WW PP.