Baby carrots, a hint of fresh ginger and a touch of sour cream are blended to create this simple yet tasty soup. Perfect for lunch or dinner.
When I was a kid we had soup every night before our main dish whether we wanted to or not. I was usually not happy about this because I was pretty picky. My mom made one meal for everyone and we had to eat it, no exceptions. No mac and cheese or chicken nuggets in my house growing up!
When it came to most soups, the only way I would eat it was when Mom put it in the blender. Once pureed I actually enjoyed it.
I mention this because I'm not a huge fan of cooked carrots, but when combined with ginger, sour cream and sauteed onions then blended I really enjoy this soup and it brings me back to those days of sitting at the kitchen table with my pureed soup.
Tip: Use baby carrots, they are sweeter and already peeled.
This is freezer-friendly, gluten-free, vegetarian, and can be made vegan by using Tofutti Better than Sour Cream. Enjoy!!
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A sweet and savory soup, the perfect healthy comforting soup for a cool or rainy day.
| Rating: 0 Created: Feb 20, 2012 11:35:53 PM |
Food.com: Healthy Recipes
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4.22 / 5 Stars | 73 Reviews
by Stacey Oziel
“Some dried herbs and half a package of frozen tortellini transform the simplest lunchtime fare into something, well, almost sophisticated. Great for a last-minute dinner party.”
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It seems that everywhere I look lately, there are great quinoa recipes. This is one of them! The colors are vibrant, it’s easy to make, and it tastes great! I’ve modified it slightly from the version in Prevention Magazine: (1) non-stick spray; (2) pre-grilled chicken; (3) an extra clove of garlic; (4) an extra jalapeno pepper; and (5) optional chicken broth and lime juice.
 | Chicken, Sweet Potato, and Quinoa Stir-Fry Rating: 0 Created: Feb 18, 2012 10:38:21 AM |
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Note: Since Mardi Gras 2012 is next Tuesday, February 21st I thought I would bring this recipe to the front for easy reference since so many of you enjoyed this lightened Creole dish. Enjoy!
This southern Louisiana shrimp dish is cooked with tomatoes, onions, peppers and celery. Adjust the spice to your preference, but don't be scared of a little heat!
With Fat Tuesday right around the corner, I was craving some Creole food and I knew exactly who to go to, my friend Mary from Deep South Dish. Her blog features authentic coastal southern recipes. I adapted this to make it lighter and used ingredients I had on hand.
Turned out delicious and it was quick and easy to make. Serve this over white rice, brown rice or would even be great over quinoa.
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A lovely fall treat! Taken from the cookbook New England Bed & Breakfast Cookbook
| Rating: 0 Created: Feb 17, 2012 5:13:29 PM |
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Celebrate Mardi Gras with this colorful Cajun spiced pasta tossed with chicken strips, bell peppers, red onion, mushrooms and scallions in a creamy light sauce.
One of the easiest ways to lighten up a pasta dish is to add tons of protein and vegetables to your dish which keeps the portions large and the carbs low and this dish is a perfect example. Be sure to be generous with your Cajun spices, it should have plenty of kick so don't be shy!
I took a knife skills class at Sur La Table this week with my girlfriend and of course I HAD to buy a new knife and cutting board there. I was so excited to put my new skills to work and cut my veggies like a pro with my new knife, a task I would normally dread.
This dish comes together rather quickly once all your vegetables are chopped.
You can make this with shrimp instead of chicken, or use a combination of both. Make this vegetarian by leaving the chicken out or replacing it with tofu and the chicken broth with vegetable broth. You can also make this gluten-free by using brown rice pasta and replacing the flour with 1 teaspoon of corn starch. Hope you enjoy!!
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Healthy, light and delicious with a subtle touch of lemon.
| Rating: 0 Created: Feb 16, 2012 8:57:02 AM |
Food.com: Healthy Recipes
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4.08 / 5 Stars | 38 Reviews
by SILVANUS
“Chicken dumplings flavored with parsley and tarragon are cooked in a chicken broth soup with carrots and chunks of chicken breast in this golden bowl of goodness.”
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4.23 / 5 Stars | 24 Reviews
by GREENLIME
“This is a colorful and very tasty mix of chicken, mangos, and avocados in a spicy lime dressing.”
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I found this on a Facebook page. I have not tried this, just posting for safe keeping.
| Rating: 0 Created: Feb 15, 2012 8:24:56 PM |
Food.com: Healthy Recipes
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4.43 / 5 Stars | 35 Reviews
by Josie Strazzulla
“This is one of those dishes that defies explanation. Pasta, garlic, olive oil and a sprinkling of cheese. How could only four ingredients taste so wonderful? An Italian miracle.”
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This is a classic french onion soup with a twist. instead of broiling bread with cheese on top you accompany this delicious soup with a rustic grilled cheese sandwich which the kids will be sure to enjoy. You can also make it the traditional way with the bread and cheese on top. If you do not have oven safe bowls just place the bread and cheese on a broiling rack and broil separately. I use yellow onions but sweet onions are the preferred onion to use, better yet if you can find them, walla walla onions.
| Rating: 0 Created: Feb 15, 2012 11:51:09 AM |
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4.79 / 5 Stars | 185 Reviews
by JOSLYN
“This Creole seasoning blend is great for seasoning rice, meats, soups and stews, or anything that needs a flavor boost. Also makes a great gift when placed in a decorative jar with recipe attached.”
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Shredded chicken breast and broccoli cooked with noodles in a light creamy sauce topped with toasted breadcrumbs. A simple dish the whole family will love, even the little ones!
This is an inexpensive dish, you can make this ahead, then top it with the breadcrumbs and put it in the oven 20 minutes before you are ready for dinner.
I have a great tip I've talked about before but if you are new here you will love this!
I buy chicken breast in bulk because it's less expensive. When I get home from the store I separate the chicken placing some in my refrigerator to use right away, I take a portion and place them in freezer bags to freeze for the future and I set two or three chicken breasts aside and throw them in my crock pot. I pour some water over them and 4-6 hours later I have perfect shredded chicken to use in other recipes though out the week such as enchiladas, chicken salad, stuffed peppers, or whatever! A great way to save time in the kitchen and only takes minutes to do.
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