Top 2 Healthy Recipes and Snack ideas!
1. Tomato Soup - I just love this on a crap day like today!
Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 8 Servings
Ingredients
2 tablespoons olive oil
1 onion, chopped
1 clove garlic, chopped
2 tablespoons all-purpose flour
1 28-oz. can crushed tomatoes, with juice
1 1/2 cups low-sodium chicken broth
1/2 cup heavy cream, warmed
Salt and pepper
Preparation
Warm oil in a large saucepan over medium-high heat. Add onion and cook, stirring often, until softened, 3 to 5 minutes. Add garlic and cook until slightly softened and fragrant, about 1 minute. Stir in flour to blend, about 1 minute.
Add tomatoes with juice and broth to saucepan, increase heat to high and bring to a boil. Stir or whisk constantly until slightly thickened, about 3 minutes.
Working in batches, carefully transfer soup to a blender and puree until smooth. Pour into a bowl until all soup is pureed. Return soup to saucepan, stir in cream and cook over low heat for 3 to 5 minutes, until heated through. Do not boil. Season with salt and pepper. Serve hot in warmed cups.
Nutritional Information
Calories:123
Fat:9g (sat 4g)
Protein:3g
Carbohydrate:9g
Fiber:2g
Cholesterol:20mg
Sodium:543mg
2.
Cider-Glazed Chicken with Butter Pecan Rice
Total: 20 minutes
Yield: 4 servings (serving size: 1 cutlet and about 1/2 cup rice)
Ingredients
1 (3.5-ounce) bag boil-in-bag brown rice (such as Uncle Ben's)
2 tablespoons butter, divided
1 pound chicken breast cutlets (about 4 cutlets)
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1/2 cup refrigerated apple cider
1 teaspoon Dijon mustard
1/4 cup chopped pecans
2 tablespoons chopped fresh flat-leaf parsley
Preparation
1. Cook rice according to package directions in a small saucepan, omitting salt and fat; drain.
2. While rice cooks, melt 1 teaspoon butter in a large heavy skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt and pepper. Add chicken to pan; cook 3 minutes on each side or until done. Remove from pan. Add cider and mustard to pan, scraping pan to loosen browned bits; cook 2 to 3 minutes or until syrupy. Add chicken to pan, turning to coat. Remove from heat; set aside.
3. Melt remaining 5 teaspoons butter in saucepan over medium-high heat; cook for 2 minutes or until browned and fragrant. Lower heat to medium; add pecans, and cook for 1 minute or until toasted, stirring frequently. Add rice and the remaining 1/2 teaspoon salt; toss well to coat. Serve rice with chicken. Sprinkle with parsley.
Nutritional Information
Calories:333
Fat:13g (sat 4.4g,mono 4.9g,poly 2.2g)
Protein:29.1g
Carbohydrate:24.2g
Fiber:1.9g
Cholesterol:81mg
Iron:1.5mg
Sodium:601mg
Calcium:23mg
