Tuesday, February 21, 2017

Chicken Noodle Soup

There is nothing like a warm bowl of soup on a rainy weekend --- make it clean and container approved? EVEN BETTER!

My family all inhaled this and we already devoured the leftovers <3 nbsp="" p="">

  • 2 tsp olive oil
  • 1/2 cup chopped onion
  • 2 cups sliced celery (about 4 medium stalks)
  • 4 cups low-sodium organic chicken broth
  • 3 cups chopped rotisserie chicken breast, boneless, skinless.
  • 1 1/2 cups sliced carrots
  • 1 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1 1/4 cup dry whole wheat pasta
  • 1/2 cup chopped fresh cilantro
  1. Heat oil in large saucepan over medium heat.
  2. Add onion and celery; cook, stirring frequently, for 5 minutes, or until onion is translucent.
  3. Add broth, chicken, carrots, oregano, salt, and pepper. Bring to a boil. Add pasta, reduce heat to low, gently boil for 10 minutes. 
  4. Add cilantro before serving.

Turkey Meat Balls

I am totally kicking myself for NOT trying this recipe sooner --- it was SO good and Matt came home and had two sandwiches --- he loved it too!

These things are so versatile and can be made ahead of time too. They store easily and can easily be frozen to be used at a later time.

For us, we love them over zoodles (zucchini noodles!) and as meatball subs. In the picture, I simply had them with marinara and mozzarella cheese.

They are delicious by themselves too ;)

Please be sure to read all the directions --- the meat needs to set in the refrigerator for 1 hour before being made into the meatballs. So be sure to leave enough time :)

  • 1/3 cup whole wheat breadcrumbs*
  • 1/4 cup reduced fat (2%) milk (or unsweetened almond milk)
  • 2 tsp olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 2 lbs. raw ground 93% lean ground turkey breast
  • 2 large eggs
  • 1/4 cup finely chopped fresh parsley
  • 2 tbsp grated parmesan cheese
  • 1 tsp dried oregano leaves
  • 1/2 tsp sea salt
  • 1/2 tsp ground black pepper
  1.  Place bread crumbs in milk in a small bowl.
     Set aside; soak for 10 minutes.
  2. Heat oil in medium skillet over medium-low heat.
  3. Add onion; cook, stirring frequently, for 5-6 minutes, or until onion is translucent.
  4. Add garlic; cook, stirring frequently, for 1 minute. 
  5. Combine onion mixture, turkey, eggs, parsley, cheese, oregano, salt, pepper, and bread crumb mixture in a large bowl. 
  6. Mix well with clean hands or wooden spoon. 
  7. Refrigerate, covered, for 1 hour. 
  8. Preheat oven to 425 degrees F.
  9. Line large baking sheet with parchment paper, lightly coat with non-stick spray.
  10. With clean, wet hands, form turkey mixture into approximately 42, 1-inch meatballs; arrange onto prepared baking sheet.
  11. Bake for 13-18 minutes or until browned and cooked through.
  12. Serve with a tomato sauce of choice (we love Bertolli's organic!) over zoodles, pasta, or bread!
*You can make your own whole wheat bread crumbs by toasting whole wheat bread and then, once it is completely cooled, running it through a food processor for a few seconds*