Tag: Recipes

Ingredients:

1 tablespoon butter

3 cups peeled, diced butternut squash

2 cups thinly sliced carrots

¾ cup chopped onion

2 (14.5 ounce) cans reduced-sodium chicken broth

¼ teaspoon ground pepper

¼ cup half-and-half

Directions:

Melt butter in a large saucepan over medium heat. Add squash, carrots and onion to pan. Cook, covered, for 8 minutes, stirring occasionally. Add broth, bring to a boil and reduce heat. Simmer, covered, for 25 minutes or until vegetables are very tender.

Put one-third of the squash mixture in a food processor or blender. Cover and process until almost smooth. Repeat with remaining mixture, then return to saucepan. Add pepper, then bring just to boiling. Add half-and-half and heat through. It’s ready to serve!

Ingredients:

1 tablespoon olive oil

1 medium onion finely chopped

3 cloves garlic minced

8 ounces mushrooms thinly sliced

1/2 pound hot or sweet chicken sausage

3 ounces sun-dried tomatoes finely chopped

2 cups chopped kale

8 ounces feta cheese crumbled

Cooking spray

1 1/2 cups egg substitute or 6 eggs

Directions:

1. Preheat over to 350 degrees.
2. Add olive oil, then sauté onion for 4 minutes. Add garlic and sauté one additional minute.
3. Add mushrooms and cook for 5 minutes. Then add chicken sausage, and cook 6 minutes, or until thoroughly cooked. Break the sausage up into small pieces. Add sun-dried tomatoes and incorporate fully.
4. Add kale and cook about 2 minutes, until it wilts slightly.
5. Turn off heat then stir in feta
6. Spray 12-cup muffin pan, and then add ingredients evenly to each muffin cup.
7. Pour equal amount of egg into each muffin cup, filling to just below rim.
8. Bake until the eggs have set, about 25-30 minutes.

Ingredients:

1 tablespoon olive oil

1 pound chicken breast, chopped

1 cup chopped red bell pepper

1 cup chopped onion

2 teaspoon ground turmeric

1 teaspoon minced fresh ginger root

3 teaspoon minced garlic

4 cup chicken broth, low-sodium

3/4 cup uncooked rice

1 cup unsweetened coconut milk

1/4 cup chopped basil, fresh

Directions:

1. Place a large skillet pan on medium heat and drizzle with olive oil.
2. Cook chicken in pan for 3 minutes, stirring occasionally. Add bell pepper and onion and cook until veggies are crisp-tender. Add turmeric, ginger, garlic and stir until fragrant.
3. Add chicken broth and rice and bring to a boil. Reduce to simmer and then cover and let cook for 15 minutes.
4. Add coconut milk and basil and let cook for 3 more minutes. Taste to make sure the rice has cooked through. Serve warm.