Archive for RECIPES

3 EASY One Pot Pasta Recipes | Dinner Made Easy

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Creamy Cajun Pasta
½ cup onion, thinly sliced
1 celery stalk, chopped
½ cup green pepper, diced
1 cup kielbasa, sliced
1 garlic clove, minced
3 tbsp cajun seasoning http://bit.ly/2vLJkAY
1 lb linguine
4 cups chicken broth
½ cup heavy cream
1 lb shrimp, peeled
1 tbsp parsley, for garnish
Oil
Salt and pepper to taste

In a large dutch oven over medium-high heat, add oil. Add onion, celery, green pepper and kielbasa and cook for 2-3 minutes. Add garlic and cajun seasoning and cook until fragrant. Add pasta, broth, and cream. Cook, stirring frequently for 6-7 minutes and add shrimp. Continue to cook for another 4-5 minutes, or until pasta and shrimp are cooked through, and liquid has absorbed. Garnish with parsley.
Enjoy!

Spinach & Artichoke Penne
2 cups mushrooms, sliced
1 onion, diced
2 garlic cloves, minced
1 cup artichoke hearts, drained
1 tsp oregano
1 lb penne
5 cups vegetable broth
4 cups fresh chopped spinach
¾ cup parmesan, grated (or a vegetarian option)
oil
Salt and pepper to taste

In a dutch oven oven medium-high heat, add oil. Add onions and mushrooms and cook for 3-4 minutes, or until mushrooms and onions have softened. Add garlic and cook for another minute. Add artichoke oregano, hearts, pasta and vegetable broth. Cook for 10-12 minutes, stirring frequently, until pasta is almost cooked. Add spinach and cook for another 1-2 minutes or until completely wilted and pasta is cooked to your liking. Stir in parmesan.
Enjoy!

One Pot Carbonara
1 cup pancetta, diced
1 lb spaghetti
4 cups vegetable broth
3 garlic cloves, minced
⅔ cup half and half cream
2 eggs
½ cup parmesan, grated
2 tbsp parsley, chopped for garnish
Salt and pepper to taste

In a small bowl, whisk together cream, eggs and parmesan. Set aside. In a large dutch oven, add pancetta and cook until lightly crispy. Remove from pot and set aside. Add broth to pan and deglaze. Add spaghetti and garlic and bring to a simmer. Stir pasta frequently and cook until pasta is cooked through and liquid has been completely absorbed. Lower heat and pour over cream sauce and mix well. Return pancetta to pan and combine. Garnish with fresh parsley.
Enjoy!

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3 EASY Budget Meals | Dinner Made Easy

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Frequently Used & Favorite Items

Mushroom Frittata
6 eggs
2 tbsp milk
1 tbsp butter
1 cups mushrooms, thinly sliced
1 garlic clove, minced
1 cup spinach, chopped
Salt and pepper to taste

In a large bowl, whisk together eggs and milk. Season with salt and pepper to taste and set aside. In a medium sized oven-safe skillet over medium-high heat, add butter. Add mushrooms and sauté for 4-5 minutes. Add garlic and spinach and cook until wilted. Add garlic and cook for another 30 seconds. Pour over egg mixture and mix well. Bake at 350ºF for 8-10 minutes, or until the egg is cooked through. Garnish with parsley.
Enjoy!

Baked Chicken Thighs
8 chicken thighs, boneless and skinless
3 potatoes, cut into wedges
½ red onion, chopped
1 cup cherry tomatoes

1 tsp garlic powder
1 tsp oregano
2 tbsp red wine vinegar
Oil
Salt and pepper to taste

In a large baking dish, toss all ingredients together. Bake at 400ºF for 35-40 minutes, or until chicken is cooked through and potatoes have softened.
Enjoy!

Tuscan Rice Skillet
1lb Italian sausage, casings removed
½ cup onion, finely diced
3 cups spinach, chopped
2 garlic cloves, minced
1 cup rice
1 can white beans, rinsed and drained
1 cup diced tomatoes
1 ½ cups chicken broth
2 tsp Italian seasoning
Salt and pepper to taste
Oil

In a medium size pot or cast iron skillet over medium-high heat, add oil. Add onion and cook for 2-3 minutes. Add garlic and sausage. Break meat up with the side of a spoon and cook until no longer pink. Add rice and cook for another 1-2 minutes. Add beans, diced tomatoes, chicken broth and Italian seasoning. Season with salt and pepper to taste. Bring mixture to a boil and reduce to a simmer. Cook for 15-20 minutes, or until the liquid is mostly absorbed. Stir in spinach and cook for another 2-3 minutes, or until wilted.
Enjoy!

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EASY Chicken Dinners | Dinner Made Easy

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Healthy Dinner Recipes Here
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Frequently Used & Favorite Items

Chicken Thighs with Mushroom & Onion Gravy
4 chicken thighs
1 cup mushrooms, sliced
½ cup onions, finely diced
1 garlic clove, minced
1 tsp rosemary, chopped
1 tsp thyme leaves
1 tbsp flour
¾-1 cup chicken broth
1 tbsp parsley, chopped for garnish
Oil
Salt and pepper

In a large skillet over medium-high heat, add oil. While oil is heating, season chicken with salt, pepper and thyme. Carefully place chicken, skin side down, onto the hot skillet. Cook until golden brown and flip. Continue to fry until mostly cooked through. Remove Chicken from skillet and set aside. Add onions and mushrooms to pan and cook for 3-4 minutes, or until they have softened and begin to brown. Add garlic and remaining herbs and cook until fragrant. Stir in flour and cook for another minute. Slowly pour in chicken broth and mix well. Season with salt and pepper to taste and return chicken to the gravy, skin side up. Reduce heat to a simmer and finish cooking your chicken. Garnish with parsley.
Enjoy!

Lemon Pepper Chicken and Rice
3-4 chicken breasts, boneless and skinless
1 tbsp lemon pepper seasoning (or 1 lemon, zested, ½ tsp garlic powder, salt and pepper to taste)
½ cup onion, finely diced
2 garlic cloves, minced
1 cup rice
2 ¼ cups chicken broth
1 cup asparagus, chopped
1 tbsp parsley for garnish
1 lemon, sliced for garnish
Oil
Salt and pepper to taste

In a large skillet over medium-high heat, add oil. While oil is heating, season chicken with lemon pepper to taste. Carefully place chicken onto hot skillet. Brown chicken on both sides, but do not cook all the way through. Remove from the pan and set aside. Add onion to the pan and cook for 1-2 minutes, or until they soften. Add garlic and cook until fragrant, about 30 seconds. Add rice, chicken broth and remaining lemon pepper seasoning and mix well. Reduce to a simmer and cook for 6-8 minutes and stir in asparagus. Nestle in chicken breasts and lemon slices. Cover the skillet and simmer for another 10-12 minutes, or until chicken is cooked through and liquid has been completely been absorbed. Garnish with parsley.
Enjoy!

Honey Garlic Chicken Stir Fry
Sauce:
4 garlic cloves, minced
3 tbsp soy sauce
¾ cup chicken broth
3 tbsp honey
1 tbsp cornstarch

Stir Fry:
2 chicken breasts, diced
1 cup broccoli florets
2 carrots, peeled and sliced on the bias
½ cup onion, sliced
Oil
Salt and pepper to taste

In a small bowl, whisk together sauce ingredients and set aside. In a large skillet over medium-high heat, add oil. Add chicken and season with salt and pepper. Cook, stirring occasionally until chicken is almost cooked through. Add carrots and onion to pan and cook for 2-3 minutes. Add broccoli and pour over sauce and mix well. Cover skillet with lid and cook for another 2-3 minutes, or until broccoli is cooked through.
Enjoy!

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EASY Meatless Mains | Dinner Made Easy

**Back-to-School eBook** | 35 Lunch Bowls Available Here**

More Vegetarian Recipes Here
Dinner Made Easy Recipes Here
Healthy Dinner Recipes Here
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Frequently Used & Favorite Items

Mushroom Barley Risotto
2 cups mushrooms, chopped
2 cups leeks, chopped
2 garlic cloves, minced
2 tsp thyme
1 cup pearl barley
½ cup white wine (optional)
4 cups mushroom broth (or vegetable broth)
2 tbsp butter
½ cup parmesan, grated (optional)
2 tbsp parsley, chopped
Oil
Salt and pepper to taste

In a large saucepan over medium-high heat, add oil. Add leeks and mushrooms and cook until leeks have softened and mushrooms begin to brown. Add garlic, thyme and barley and cook until fragrant. If using, add white wine to deglaze pan. Add broth and stir. Cover saucepan and simmer for 35-40 minutes, or until barley is cooked through and most of the liquid is absorbed. Add parmesan and parsley and mix well. Season with salt and pepper to taste.
Enjoy!

Veggie Stuffed Pepper Casserole
3 bell peppers, chopped
2 zucchini, finely diced
2 cups rice, cooked
2 cups diced tomatoes
2 garlic cloves, minced
¼ cup kalamata olives, pitted and chopped
2 tbsp sundried tomatoes, chopped
¼ cup artichoke hearts, chopped
1 tbsp Greek seasoning
2 tbsp parsley, chopped
1 cup feta, crumbled
Oil
Salt and pepper to taste

Heat a large skillet over medium-high heat and add oil. Add peppers and zucchini and cook for 2-3 minutes. Stir in rice and diced tomatoes. Add garlic, olives, sundried tomatoes, artichoke hearts and Greek seasoning. Cook until fragrant. Transfer mixture to an oven safe baking dish. Top with parsley and crumbled feta and bake at 350ºF for 15-20 minutes.
Enjoy!

*If cooking from frozen, add another 15-20 minutes to the cooking time. If cheese is browning too quickly, cover with aluminum foil. If possible, to reduce cooking time, allow to completely thaw before baking.

Chickpea Masala
1 red onion, sliced
1 red pepper, chopped
1-2 chilis, chopped (depending on your heat preference)
3 garlic cloves, roughly chopped
1 tsp ginger, chopped
1 bunch cilantro
½ tsp cumin
1 tbsp smoked paprika
1 tsp garam masala
1 tsp ground coriander
1 tsp turmeric
2 tbsp ground almonds
2 cups diced tomatoes
½ cup vegetable broth
1 cup coconut milk
1 can chickpeas, rinsed and drained
1 cup spinach, chopped
Lemon for garnish
Oil
Salt and pepper to taste

In a large saucepan over medium-high heat, add oil. Add red onion and red pepper and cook until they have softened and begin to brown, about 15 minutes. Add garlic, ginger, chili and cilantro stalks. Cook until fragrant. Add spices and ground almonds and cook for another 30 seconds, or until spices become fragrant. Add tomatoes, broth and coconut milk. Using an immersion blender, purée sauce. Season with salt and pepper to taste. Add chickpeas and cook for 5-10 minutes, or until cooked to your liking. Add spinach and cook until wilted. Garnish with cilantro leaves and lemon wedges.
Enjoy!

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EASY Freezer Meals | Dinner Made Easy

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Casserole Hack
Healthy Dinner Recipes
Soup Recipes

Frequently Used & Favorite Items

Cauliflower Shepherd’s Pie
Cauliflower Mash:
1 head cauliflower, cut into florets
2 tbsp butter
Splash of milk (optional)
1 tbsp parsley, chopped (optional)
Salt and pepper to taste

Filling:
2 lbs ground beef
1 onion, finely diced
1 celery stalk, diced
2 garlic cloves, minced
2 tsp worcestershire sauce
2 tsp thyme
1 tsp rosemary, chopped
3 tbsp tomato paste
1 cup beef broth
2 cups frozen peas and carrots
½ cup frozen corn
oil
Salt and pepper to taste

Steam cauliflower in a large pot for 12-15 minutes, or until tender. Using a potato masher, mash cauliflower and add butter and season with salt and pepper to taste. If cauliflower mash is too thick, thin out with a splash of milk. Set aside.

To make ground beef mixture, heat a large skillet over medium-high heat, add butter. Once butter has melted, add onion and cook for 2-3 minutes. Add garlic and cook until fragrant. Add beef and cook until no longer pink. Stir in tomato paste, worcestershire sauce, thyme, rosemary and broth. Reduce to a simmer and cook for 10-15 minutes, or until beef broth has mostly evaporated. Stir in frozen vegetables and transfer to an oven safe baking dish. Top with cauliflower mash. Bake at 400ºF for 25-30 minutes.
Enjoy!
*To make things even tastier, try adding ½ cup of cheddar cheese on top of the cauliflower mash then bake.
*If cooking from frozen, add on another 30-40 minutes to cooking time. If shepherd’s pie is browning too quickly, top with aluminum foil. If possible, to reduce cooking time, allow to completely thaw before baking.

Chicken Chili
Chili:
1 onion, chopped
1 red bell pepper, chopped
2 celery stalks, chopped
2 chipotle peppers in adobo sauce, minced
3 garlic cloves, minced
2 tbsp chili powder
1 tsp oregano
1 tsp cumin
2 cups chicken, cooked and shredded
2 cans red kidney beans
1 cup corn kernels, frozen or fresh
1 can crushed tomatoes
1 cup chicken or vegetable broth
oil
Salt and pepper to taste

Cornbread topping:
1 cup cornmeal
1 cup flour
1 tbsp baking powder
½ tsp salt
¼ cup sugar
2 eggs
1 cup milk
¼ cup melted butter
½ cup cheddar cheese, shredded
½ jalapeno, minced
¼ cup green onion, finely chopped
1 jalapeno cut into circles for garnish

To make chili, heat a large oven-safe skillet over medium-high heat and add oil. Add onion, celery and pepper. Cook for 2-3 minutes, or until softened. Add chipotle in adobo sauce. Cook until fragrant. Add chili powder, oregano and cumin and mix well. Add beans, chicken, corn, tomatoes, broth and season with salt and pepper to taste. Simmer for 25-30 minutes or until chili has thickened and vegetables are cooked through.

To make cornbread, in a large bowl, whisk cornmeal, flour, baking powder, salt and sugar until well combined. In a smaller bowl, whisk eggs, milk and melted butter. Pour wet ingredients into dry and stir in cheddar cheese, jalapeno and green onion. Spread cornbread mixture over the chili and bake at 350ºF for 20-25 minutes, or until cornbread is cooked through.
Enjoy!

Stuffed Pepper Casserole
1lb ground turkey or chicken
1 onion, diced
3 bell peppers, chopped
1 green pepper, chopped
3 garlic cloves, minced
1 tsp smoked paprika
1 cup rice
1 14oz can diced tomatoes
1 ½ cups chicken broth
½ cup cheddar cheese, shredded
Oil
Salt and pepper to taste

In a large skillet over medium-high heat, add oil. Add onion, peppers and turkey. Cook for 4-5 minutes, or until turkey is cooked through. Add garlic, smoked paprika and rice and cook until garlic is fragrant. Add broth and diced tomatoes and season with salt and pepper to taste. Reduce to a simmer and cook until liquid is absorbed and rice is cooked through. Transfer to an oven safe baking dish and bake at 375ºF for 20-25 minutes. If cooking from frozen, add another 30 minutes to cook time, or ideally allow to thaw completely and cook for 20-25 minutes.
Enjoy!

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EASY 15 Minute Meals | Dinner Made Easy

Dinner Made Easy eBook Available HERE
**Back-to-School eBook** | 35 Lunch Bowls Available HERE**

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Frequently Used & Favorite Items

Angel Hair Shrimp Scampi
3 cups angel hair pasta, cooked and drained
2 tbsp butter
4 garlic cloves, minced
1 tsp chili flakes
1 lb shrimp, peeled and deveined
½ cup white wine
1 bunch asparagus, chopped into 2” pieces
Salt and pepper to taste

Cook your pasta according to the instructions on the box. While it’s cooking, in a large skillet over medium-high heat, melt butter. Add garlic, shrimp, asparagus, wine and chili flakes. Cover and cook for 2-3 minutes, or until shrimp is cooked through. Add parsley and season with salt and pepper to taste. Toss well.
Enjoy!

Cashew Chicken
Sauce:
2 tbsp soy sauce
2 tbsp oyster sauce
1 tsp sesame oil
1 tbsp brown sugar
¾ cup chicken broth
2 garlic cloves, minced
1 tbsp ginger, freshly grated
1 tbsp cornstarch

Stir Fry:
2 chicken breasts, diced
1 green pepper, diced
1 red pepper, diced
1 cup unsalted cashews
¼ cup green onion
¼ tsp red pepper flakes (optional)
Oil
Salt and pepper to taste

In a small bowl, whisk together sauce ingredients and set aside. In a large skillet over medium-high heat, add oil. Add chicken and season with salt and pepper to taste. Cook until no longer pink and add green pepper and cook for another minute. Add sauce and cashews and cook for another 1-2 minutes, or until peppers have softened and sauce has thickened. Add green onions and mix well.
Enjoy!

Halibut Packets
3 halibut fillets
1 red bell pepper, thinly sliced
1 cup sugar snap peas
½ cup red onion, thinly sliced
1 garlic clove, minced
1 tbsp dill, chopped (or tarragon)
1 lemon, sliced
Salt and pepper to taste
Oil

Cut out 3 large parchment paper squares. Into the centre of each square, add snap peas, red pepper and red onion. Top with lemon slices and halibut. Season with salt and pepper to taste, garlic and dill. Top with another slice of lemon. Fold packets to seal edges, leaving an air pocket inside to help steam fish. Bake at 400ºF for 13-14 minutes, or until vegetables and fish are cooked through.
Enjoy!
*Be careful when opening packets! They are extremely hot and filled with steam!

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5 Tasty Breakfast Sandwiches | Back-to-School 2017

**BRAND NEW Back-to-School eBook | 35 Lunch Bowls Available HERE**
**3 eBook Back-to-School Bundle Available HERE**

Back-to-School Recipes
Healthy Breakfast Recipes
Healthy Lunch Recipes
Healthy Snack Recipes

Featured Products:
Egg Ring
Frequently Used & Favorite Items

English Muffin Breakfast Sandwich
½ cup spinach, chopped
½ garlic clove, minced
3 egg whites
1 english muffin
1 turkey breast slice
1-2 tomato slices
2 tbsp feta, crumbled
Salt and pepper to taste
oil

In a small pan over medium heat, add oil. Add spinach and cook until wilted. Add garlic and cook for another minute. Add egg whites and scramble. Season with salt and pepper to taste. Assemble sandwich as desired.
Enjoy!

Croissant Breakfast Sandwich
1 croissant
1 egg, scrambled with parsley and basil
1 deli ham slice
1 cheddar cheese slice

Biscuit Breakfast Sandwich
1 biscuit
1 egg, fried (Egg Ring)
1-2 tomato slices
Sprouts
¼ avocado, sliced

Waffle Breakfast Sandwich
1 waffle
1 egg, fried
2-3 bacon slices, cooked
2-3 tomato slices
1 monterey jack slice

Bagel Breakfast Sandwich
1 bagel, sliced in half
2 tbsp cream cheese
3 smoked salmon slices
2/4 cup cucumber, thinly sliced
1 tsp dill, chopped
1 tsp red onion, minced

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4 Healthy Snacks for Back-to-School

This post was made as a paid collaboration with PC Blue Menu.
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More Back-to-School Recipes Here
5 Healthy Meal Prep Ideas
Healthy Lunch Recipes
Healthy Snack Recipes

Strawberry Chia Jam with PC Blue Menu Banana Strawberry Bagels

2 cups strawberries (any berries will work)
1 tbsp lemon juice
1 tbsp honey
2 tbsp chia seeds
1 tbsp cream cheese

1 PC Blue Menu Banana Strawberry Bagel, toasted

In a small saucepan combine strawberries and lemon juice. Cook over medium heat until the strawberries begin to break down and become syrupy, about 7-9 minutes. Use the back of a spoon to mash the berries. Remove the saucepan from the heat and stir in the honey and chia seeds. Allow jam to set for 5 to 10 minutes. You can stir it into
yogurt, oatmeal or cereal or spread it over a toasted PC Blue Menu Banana Strawberry bagel with cream cheese.

Savory Greek Yogurt Cup with PC Blue Menu Ancient Grains & Super Seed Blend

1⁄2 cup plain Greek yogurt
1-2 tsp PC Blue Menu Ancient Grains & Super Seed Blend
1⁄4 cup cherry tomatoes, quartered
1⁄4 cup cucumber, seeded and diced
1 tbsp Kalamata olives, chopped
1⁄4 tsp Greek seasoning

In a small bowl or mason jar, layer plain Greek yogurt, tomatoes, cucumber, olives Greek seasoning and PC Blue Menu Ancient Grains & Super Seed Blend.

Everything Egg & Avocado Toast with PC Blue Menu Hard Boiled Eggs

1 slice bread
1⁄2 avocado, mashed
1 PC Blue Menu Hard Boiled Egg, sliced
1 tsp everything bagel spice
3 parts toasted sesame seeds
3 parts poppy seeds
1 part dried minced onion
1 part dried minced garlic
salt to taste

Toast bread. Spread with mashed avocado and top with sliced PC Blue Menu Hard Boiled Egg. Sprinkle on everything bagel spice.

Easy Oat Mug Muffin with PC Blue Menu Supergrains Oatmeal

1⁄2 banana, mashed
1 packet PC Blue Menu Supergrains Oatmeal
1 tbsp flax seeds
1⁄4 tsp baking powder
1 tbsp milk (almond, soy or dairy)
1 tsp honey, maple syrup or agave

In a small bowl combine ingredients and mix well. Pour mixture into a well-greased mug or ramekin. Microwave for 3-4 minutes or until muffin has risen and set. Or bake at 350°F for 10 minutes.

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5 Healthy Breakfast Wraps | Back-to-School 2017

**BRAND NEW Back-to-School eBook | 35 Lunch Bowls Available HERE**
**3 eBook Back-to-School Bundle Available HERE**

Back-to-School Recipes
Healthy Breakfast Recipes
Healthy Lunch Recipes
Healthy Snack Recipes

Frequently Used & Favorite Items

Yogurt, Honey, Blueberry, Raspberry Granola
1 whole wheat tortilla
3 tbsp greek yogurt
Honey to taste (optional)
¼ cup blueberries
¼ cup raspberries
¼ cup granola

Coconut yogurt, Pineapple, Mango, Granola
1 whole wheat tortilla
3 tbsp coconut yogurt
¼ cup pineapple, diced
¼ cup mango, diced
⅛ cup cashews, chopped
2 tbsp coconut chips

PB, Strawberry Jam, Strawberries, Granola
1 whole wheat tortilla
2 tbsp peanut butter
1 tbsp strawberry jam
½ cup strawberries, quartered
¼ cup honey nut cereal

Apple, Almond Butter, Cranberries, Granola
1 whole wheat tortilla
2 tbsp almond butter
1 apple, diced
⅛ cup dried cranberries
¼ cup granola

Nutella, Banana, Granola
1 whole wheat tortilla
1 tbsp nutella
1 tbsp mascarpone
1 banana, sliced
¼ cup granola

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5 Healthy Soup Cups | Back-to-School 2017


**BRAND NEW Back-to-School eBook | 35 Lunch Bowls Available HERE**
**3 eBook Back-to-School Bundle Available HERE**

Back-to-School Recipes
5 Healthy Meal Prep Ideas
Healthy Lunch Recipes
Healthy Snack Recipes
Frequently Used & Favorite Items

Chicken Base
Veggie Base
Miso Base

Chicken and Cauliflower Rice Soup
1-2 tsp vegetable or chicken base
½ cup chicken, cooked and shredded
½ cup spinach, chopped
½ cup cauliflower rice
¼ cup frozen peas and carrots
1 tsp dill, chopped

Tortellini Soup
1-2 tsp vegetable or chicken base
1 tbsp tomato sauce
½ cup kale, chopped
1 cup fresh tortellini
1 tsp parsley, chopped
1 tsp basil, chopped
Red pepper flakes to taste

Shiitake Miso Soup
1 tbsp miso paste
1 tsp chicken or vegetable base (optional)
½ cup vermicelli noodles
¼ cup broccoli, finely chopped
¼ cup carrots, shredded
⅛ cup water chestnuts, sliced
½ cup shiitake mushrooms, sliced
½ tsp ginger, freshly grated
1 tbsp green onion, sliced

Black Bean and Corn Soup
1-2 tsp chicken or vegetable base
1 tbsp salsa
¼ cup canned black beans, rinsed and drained
½ cup chicken, cooked and shredded
¼ cup corn kernels
1 tsp cilantro, chopped

Pesto Chicken
1-2 tsp chicken or vegetable base
2 tsp pesto
½ cup chicken
1 cup zucchini noodles
¼ cup roasted red pepper, diced

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