Greek Lemon Chicken Soup

Craving something warm but offers a zing?  Then don't miss out on this twist on chicken soup.  I found the recipe on the beachbody website.  You can read it here. https://www.beachbody.com/beachbodyblog/recipes/greek-lemon-chicken-soup-avgolemono

Ingredients:

3/4 cup dry whole wheat penne

1lb. raw chicken breast, cut into bite size pieces

Olive Oil

Garlic Powder

3 large eggs

6 TBSP lemon Juice

4 cups low-sodium chicken broth

1 cup chopped fresh spinach

Preperation

1. Cook pasta according to package directions until al dente; drain. Cool.

2. Heat medium nonstick skillet, add a TBSP of olive oil

3. Add chicken, sprinkle with Garlic Powder to taste.  Stir frequently until cooked thoroughly.

4. Whisk together eggs and 6 TBSP lemon juice in a large bowl. Slowly add broth, wisking constantly.

5. Transfer egg mixture to mediu saucepan. Add chicken, spinach, pasta, and any remaining broth; cook over medium heat, stirring frequently until it starts to boil.

6. Turn heat off and serve. Season as desired.

Protein Apple Cobbler

Want a tasty dessert that'll keep you on track with your diet?  Then don't miss this easy and delicious recipe!  

Ingredients:

4 Apples

1/2 cup cottage cheese

1/2 cup water

2 scoops of vanilla protein powder

1/4 cup whole wheat flour

4 tbsp Natural Maple Syrup

1/2 tsp vanilla extract (split in half)

1/2 tsp cinnamon (split in half)

1/2 cup oats

1 tbsp honey

Directions:

preheat oven to 350 degrees.  Dice apples into bit size pieces and put into a pan.  Turn stove on medium and soften the apples.  Add 2 tbsp natural maple syrup, 1/4 tsp vanilla extract and 1/4 tsp cinnamon.  Stir until soft.  Then place apple pieces in 8" x 8" oven safe pan.  In a bowl combine cottage cheese, water, protein powder, flour, and the rest of the of the maple syrup, vanilla extract, and cinnamon.  Stir until there are no clumps, then spread evenly on top of apples.  In the same bowl combine oats and honey.  Stir together and then spread on top of mixture.  Place in the oven and cook for 30 minutes or until the oats have browned.  Take out and let it cool 10-20 minutes before serving.  ENJOY

Homemade Nachos

Who doesn't love Nachos?  Skip that processed crap you buy at places.  Instead make your own at home with this delicious and super simple recipe

Ingredients

• 2 - 6" tortillas
• Prepared Taco Seasoned Ground Turkey
• Black Beans
• Chopped Onions
• Chopped Peppers
• Chedder Cheese

Instructions:

Preheat oven to 375 degrees.  Cut the torillas into six sections.  Place on cookie sheet and cook in the oven for 10 or so minutes.  Take them out when they are crispy!  Place the tortilla chips in an oven safe bowl and top with hot Taco meat, Black Beans and Cheese (and onions and peppers if you like although I like adding them after).  Place the covered chips in the oven until cheese is melted.  Top with the rest of the ingredients and enjoy!

Cranberry Sauce

While it may not be thanksgiving time this recipe is delicious!  Especially for my family when we have a thanksgiving type meal for Easter.   A healthy and freaking delicious cranberry sauce that blows the canned stuff away.  This recipe comes from the Beachbody website.

Ingredients

• ½ cup 100% orange juice
• ½ cup unsweetened apple juice
• 1 tsp. finely chopped orange peel
• ½ tsp. ground cinnamon
• ¼ tsp. ground nutmeg
• ¼ tsp. ground ginger
• 1 (12 oz) bag fresh cranberries, rinsed
• 1 cup chopped raw pecans
• ½ cup raisins
• ⅔ cup canned crushed pineapples, packed in juice
• 2 Tbsp. pure maple syrup

Instructions

1. Bring orange juice, apple juice, orange peel, cinnamon, nutmeg, and ginger to a boil in medium saucepan over medium-high heat.
2. Add cranberries. Reduce heat to medium-low; cook, uncovered, for about 10 to 12 minutes.
3. Add pecans, raisins, and pineapple; cook for 2 minutes, or until heated through. Remove from heat.
4. Add maple syrup; mix well.
5. Cool before serving.

Chicken Pot Pie

Perfect for a cool day this recipe is packed with veggies and protein.  Don't miss out on this recipe and please share your meal with us on social media!

Ingredients

-2 1/2 cups of Chicken (or Shredded Turkey, Ground Turkey, Ground Beef, Shredded Beef)

- 1 Cup Frozen Peas

-3 Cups of Broccoli (cut into smaller pieces)

-1 Large Carrot (cut into bite size pieces)

-1 Medium Onion(chopped)

-1 Clove Garlic

-1 1/2 Cups Milk

-1 Cup Chicken Stock (If you are using beef, use beef broth)

-2 TBSP Whole Wheat Flour

-1 TBSP Coconut Oil

Directions

Preheat the oven to 375 degrees.  Turn on the burner on medium high.  Add the oil.  After it melts add the Garlic, Onion, and Carrots.  When the onions turn translucent add the Milk, Broth, and Flour.  Turn the burner on high and let it boil for a bit, letting it reduce slightly.  Then add the rest of the ingredients. (Chicken, Broccoli and Peas)  Let them heat up and wait until right before the liquid turns into a thick gravy.  

Make a crust, using the recipe from the Pecan pie below.  Feel free to make one whole recipe if you want a bottom and top crust or cut the recipe in half for just a top crust. When it turns into a gravy texture pour it into the crust.  Then add the top crust.  Fold the edges in.  Place in the oven for 30 minutes or when the top starts to brown.  Let it cool for 5 minutes and enjoy!  

Quinoa Stuffing

This stuffing is not just for the holidays but is delicious for anytime of the year.  Simple and easy to make theres no excuse not to try it!  This recipe comes from Autumn & Bobby Calabrese off the beachbody website.  You can find it here:  https://www.beachbody.com/beachbodyblog/recipes/quinoa-stuffing

Ingredients

• 2 Tbsp. olive oil
• 1 medium onion, chopped
• 2 cloves garlic, finely chopped
• 8 medium celery stalks, chopped (about 4 cups)
• 2 medium green apples, with peel (about 2 cups)
• 4 cups low-sodium organic vegetable broth
• 2 cups dry quinoa, rinsed
• 1 tsp. sea salt
• 1 tsp. ground cumin
• ½ tsp. ground black pepper
• ½ cup dried cranberries
• ½ cup chopped fresh cilantro
• ½ cup pine nuts

Instructions

1. Heat oil in medium saucepan over medium-high heat.
2. Add onion and garlic; cook, stirring occasionally, for 2 minutes, or until fragrant.
3. Add celery and apple; cook, stirring frequently, for 8 to 10 minutes, or until tender.
4. Add broth, quinoa, salt, cumin, and pepper. Bring to a boil. Reduce heat to medium-low; cook, covered, for 15 minutes, or until most of liquid is absorbed. Remove from heat.
5. Add cranberries. Cover and let stand for 5 minutes.
6. Add cilantro and pine nuts; fluff with fork and serve.

Broccoli Cheese Soup

Get your vegetables in without being bland.  This broccoli cheese soup is bound to pack a flavor punch.  I didn't create this recipe but found it from Stephanie on  http://thefoodieandthefix.com/21-day-fix-broccoli-cheese-soup/

Ingredients

- 2 tsp Butter

- 1 medium onion, chopped

- 1 cup chopped carrots (about 2 medium)

- 4 cups low-sodium chicken broth

- 4 cups broccoli, roughly chopped

- 2 cups cauliflower, roughly chopped

- 1/2 tsp salt & pepper, to taste

- 2 cups broccoli, chopped into small pieces

-1 1/3 cups shredded sharp or extra sharp cheddar cheese

Instructions

1) In a large pot, melt the butter over medium heat, then add the onions and carrots.  Cook, stirring occasionally until they start to soften 

2) Add roughly chopped broccoli (not the finally chopped broccoli), cauliflower, salt, and broth

3) Cover and let boil (stirring frequently) until all veggies are soft

3.5) As veggies are boiling, steam the finely chopped broccoli in a pan or in a microwave

4) Once veggies are soft, puree the mixture in the blender

5) Put blended mixture in pot on low heat.  Add shredded cheese and soft finally chopped broccoli.  Add pepper to taste and enjoy!

Container Equivalents: 1 1/2 Green, 1 Blue, 1/3 Red, 1/2 Tsp