creamy
Showing posts with label creamy. Show all posts
Showing posts with label creamy. Show all posts

Thanksgiving Leftover Turkey Soup




As much as I love holiday leftovers, this soup is too good to pass up and I always save the turkey and mashed potatoes for this hearty meal!  Oh, and by the way, it's even better the second day!  The broth gets thicker and creamier! 

Thanksgiving Leftover Turkey Soup

Ingredients: 

  • 1 T butter
  • 6 large carrots, sliced
  • 3-4 celery stalks, sliced
  • 1 small yellow onion, diced
  • 2 cloves garlic
  • 3 32 oz cans chicken broth
  • 3 cups mashed potatoes
  • 14.5 oz can stewed or diced tomatoes, undrained
  • 3-4 small red potatoes, diced to ½” cubes
  • 3 c cooked cut-up turkey
  • ¾ - 1 package whole wheat egg noodles
  • 1 t thyme
  • 1 t sage
  • 1 t salt
  • 1 t freshly ground pepper


Instructions: 

Slice carrots and celery in a food processor if you have one to speed the prep along!  Switch the blade and chop the garlic cloves and onion together.

In a very large pot, over M-H heat, melt the butter. Add the onion, carrot, celery, and garlic and sauté 4-5 min.

Add the broth & mashed potatoes.  Stir until mashed potatoes are mostly dissolved & broth is smooth.  Add spices, tomatoes, turkey, potatoes, and noodles; bring to simmer.  Reduce to M-L heat and cook, stirring occasionally, until potatoes & noodles are soft, about 10 minutes.
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Creamy Greek Yogurt Baked Chicken


You'll feel like you're cheating x2 with this recipe!  First of all you can whip it together in about 10 min and it tastes like you slaved away in the kitchen!  Secondly, the rich, creamy, delicious flavor comes from Greek yogurt, which is packed with protein!  I make enough for two meals and actually put it in two separate, smaller Pyrex baking dishes, so I can bake them individually on the nights we're ready for them!  This is also a super handy tip for those of you who are cooking for one person! 

 Creamy Greek Yogurt Baked Chicken
makes 4 servings

21 Day Fix container fulfillment:
1 RED
1/4 BLUE


Ingredients:
  • 10 boneless, skinless chicken tenderloins (defrost if frozen)
  • 1 cup plain Greek yogurt (Chobani is our fave!)
  • 1/2 cup Parmesan cheese
  • 1 tsp basil
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp red pepper flakes
  • fresh ground black pepper and pink Himalayan salt


Instructions:

Preheat oven to 375 degrees.

In a bowl, combine all ingredients except for the chicken breasts.  

Place the chicken in a baking dish, coated with Pam with Olive Oil.  Spoon the Greek yogurt mixture over the chicken, using it all to make a thick layer.

Bake for 30-45 minutes or until cooked through.  The Greek yogurt sauce will be thick and start browning up! 

Enjoy!
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Clean Chicken Salad



This chicken salad recipe is my go-to for lunches all week long!  The creamy texture from the Greek yogurt gives it an extra boost of protein, while the sweetness of the Craisens and the savory seasonings give it a light complexity!  Serve on a bed of baby spinach and or roll it up into a whole wheat tortilla!

When I'm making any kind of chicken salad, I have two go-to methods for the cooked chicken:

#1 - CLEAN rotisserie chicken from a health grocery store like Fresh Thyme or Earth Fare. Trust me it matters. Don't believe me? Read more in my chicken story!

#2 - Crock pot method at home. Seriously, this is sometimes faster and easier than driving to the grocery store for a rotisserie! 
  • 8 frozen boneless, skinless chicken tenderloins tossed into the crock pot
  • Cover about 1/3 of the way with low sodium chicken broth
  • Sprinkle with garlic powder, onion power (powder, not salt!), fresh ground black pepper, and sea salt or pink Himalayan salt.
  • Cook on HIGH for 3 hours.
  • Remove and Shred
Once you have the cooked chicken you can mix it up with any ingredients you like, but my fave is the chicken salad recipe above!  
Enjoy! 
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Creamy Stuffed Peppers


These creamy stuffed peppers are so sneaky!  Why??  Because the source of the creaminess comes from protein-packed ricotta cheese!  If you're following the 21 Day Fix nutritional plan, this is music to your ears!  You get rich flavor without sacrificing!  

Creamy Stuffed Peppers

21 Day Fix container fulfillment for 1 pepper:
1 RED
1 GREEN
1/2 BLUE

Ingredients:
  • 6 large bell peppers of varying colors
  • 1 lb turkey sausage
  • 15 oz container ricotta cheese (about 1-1/2 c)
  • 1 c spinach, chopped
  • ½ c shredded Parmesan cheese
  • ½ t garlic powder
  • ¼ t crushed red pepper
  • Himalayan salt & fresh ground pepper 
  • Shredded mozzarella to top 

    Instructions: 

     Brown turkey sausage over medium-high heat until cooked through.  Drain the excess fat and transfer meat to a medium mixing bowl. Add the ricotta and mix thoroughly to coat.  Add the raw spinach to the mixture along with the Parmesan and seasonings.    







Cut the tops off of the bell peppers, dump out the seeds, then reach inside and carefully tear out the ribs.  I love using this tool to get a nice, even cut.  It makes the job faster and easier!




Spray the inside of your crock-pot insert with Pam with Olive Oil and place the peppers inside.  It will be a tight squeeze!  

Spoon the mixture into the peppers, splitting it evenly between the six of them.  Add 1/4 cup of water to the bottom of the crock-pot and set on HIGH for 2-1/2 - 3 hours.  





Top with mozzarella cheese and replace the lid for 5-10 min just to melt the cheese. 





ENJOY!




  
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