44-inch (small)whole grain tortillas or flat bread
1mediumsquash(or two small) thinly sliced.
8largekale leavestorn into bite sized pieces
4tbspAsiago cheesegrated
1clovegarlicminced
1tbspherbfresh, chopped
1tbspwhite wine
1tbspwater
2tspolive oil
1tspbutter
Pepper
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Instructions
Heat 1 tsp oil in large skillet over medium heat. Add squash in a single layer and brown (about 2 mins). Flip squash to brown other side and sprinkle herbs. (To reduce fat, roast the squash) Cook another 2 mins until browned.
Remove squash, add a tsp oil and place kale, garlic and pepper in pan. Toss until the kale is coated with oil, reduce heat to low.
Add wine and water, toss, cover and cook for 5 mins or more to desired consistency. Remove kale, turn heat to medium.
Add bread, brown for about a min. Flip bread. Turn heat off, but leave the pan on the burner.
Place a layer of squash on the bread, ¼ of the kale to each and a tbsp of cheese.
With vegetable peeler, remove peel from orange in 2" by 1/2" strips.
With melon baller or small knife, remove cores and seeds from pears by cutting through blossom end (bottom) of unpeeled pears (do not remove stems from pears).
In shallow 1 1/2- to 2-quart glass or ceramic baking dish, whisk and combine orange peel, wine, cinnamon and water.
Place honey in medium bowl. Hold pears, 1 at a time, over bowl of honey with 1 hand (keep other hand dry).
With dry hand, use pastry brush to brush pears with melted butter, then sprinkle pears with honey until coated.
Stand pears in baking dish. Sprinkle any remaining honey into baking dish around pears.
Bake pears 35 to 40 minutes or until tender when pierced with tip of small knife, basting occasionally with syrup in baking dish.
Cool slightly, about 30 minutes, to serve warm.
Or cool completely; cover and refrigerate up to 1 day.
Reheat to serve.
1chickencut up and skinned or 6 skinless breasts or thighs
1large onionchopped in large pieces
3stalksCelerycut in sections
15small baby carrotscut into bite size pieces
1packageMushroomssliced
For the Sauce
114 oz cancream of mushroom soupHealthy Request brand
114 ozchicken brothfat free low sodium
1/2cupwater
1/4cupred wine
1/4cupBalsamic Vinegar
1tbspolive oil
2tbspHerbs from Provence
5tbspstems fresh rosemarystripped
1tbspParsleyDried or several sprigs chopped fresh parsley
1tspTumeric
1tsproasted garlic
1tbspGrey poupon
Salt/pepper to taste
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Instructions
Mix all ingredients in a saucepan – bring to boil and simmer for ten minutes, stirring occasionally.
pray slow cooker with olive oil spray. Place chicken and vegetables in slow cooker, and top with sauce. Sprinkle extra dried parsley, pepper and herbs from Provence on top for color. Cook for 4 hours on high or 6-8 hours on low.
Working on getting more whole grain into your diet? Try this one out. You can use whatever grain you have in your cupboard and whatever fresh herbs you have in your garden!
Rinse the grains and add them to the boiling water. Reduce heat and simmer for about 45 minutes. Drain and cool.
Combine with the olives, cheese, vegetables and herbs.
Whisk dressing ingredients together. Add to everything else and mix.
Refrigerate for at least an hour. Serve on a bed of lettuce or whatever greens you have in the garden and garnished with sprigs of oregano and parsley.
This hearty dish is a wonderful alternative to a regular beef chili and also contains many beneficial herbs including turmeric which may help prevent cancer, Alzheimer’s, heartburn and arthritis.
8ozcooked chickenskinless, boneless, shredded white or dark meat
1mediumonionchopped
4ozMushroomssliced
1/2poundFresh kalechopped
114 oz canchicken brothlow fat and reduced sodium
2cupswater
115.5 oz canNavy beansdrained and rinsed
115.5 oz canWhite corndrained and rinsed
14.5 oz canGreen chilieschopped
2tspLemon pepper seasoning
2tspdried parsleyor 1/4 cup fresh parsley
1tsproasted garlicthis comes in a jar (or use 1 minced garlic clove)
1/2tspCumin
1/2tspchili powder
1/2tspdried mustard
1/2tspTurmeric
black pepperto taste
1-2 Tbs.olive oil
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Instructions
In a large stockpot, saute onions and garlic in olive oil stirring until translucent.
Add chicken, onion, mushrooms, chicken broth, water, navy beans, corn, chilies, garlic and seasonings. For a thicker soup puree or mash 1/2 of the can of beans before adding.
Bring to a boil and then simmer for 45 minutes to one hour, stirring occasionally. Taste and adjust seasonings as desired
Add kale in the last few minutes and cook until tender. Serve hot.
You can use just about any vegetable in your refrigerator to make this delicious low-calorie soup. I use this a lot in the wintertime for lunch or as a snack to quell hunger pains. Filling and low in calories!