Archive for month: October, 2017

There is nothing as comforting as a warm bowl on soup on a cold fall day. Warm up with a blanket and this recipe for Spinach Tortellini Soup while catching up on your latest Netflix series.

What You Need:

• 2 tablespoons olive oil
• 1 medium yellow onion, diced small
• 2 large carrots, diced small
• 2 large celery stalks, diced small
• 1 teaspoon fine sea salt
• 8 cups good low-sodium vegetable stock
• 5 ounces baby spinach
• 9 ounces tortellini
• 1/4 cup chopped flat-leaf parsley
• Freshly ground black pepper
• Grated parmesan or pecorino, for serving

How To Make It:

1. Heat the olive oil in a large pot over medium-high heat. Add onion, carrots, celery and salt and stir to coat with oil. Cook for about 5 minutes, stirring occasionally, until beginning to soften. If you happen to get distracted and the veggies brown a little bit, it’ll add some nice depth of flavor.
2. Stir in stock, bring to a boil, then cover and reduce heat to simmer until veggies are tender. Remove lid and add spinach and tortellini. Cook according to tortellini package instructions (usually just simmering for a couple of minutes). Off the heat, stir in parsley and black pepper to taste.
3. Ladle into bowls and serve with cheese to pass at the table.

Recipe Source: https://umamigirl.com/spinach-tortellini-soup/

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Give these delicious Pesto Chicken Pita Pockets a try for something different for lunch.

What You Need:

• 2 large chicken breasts
• 1 tablespoon olive oil
• salt & pepper
• red onion
• bell pepper
• zucchini
• 1 tablespoon olive oil
• salt & pepper
• 1/3 cup pesto
• 4 pita pockets

How To Make It:

1. Heat oven to 425°F.
2. Toss chicken breast with olive oil and salt & pepper and arrange on a baking pan.
3. Toss the veggies with olive oil and salt & pepper, and arrange on a second baking pan.
4. Roast for 10 minutes, flip everything and return to the oven.
5. Cook the veggies for 10-15 more minutes (20-25 min total), until cooked to your liking.
6. Cook chicken for another 15 minutes (25 min total), and allow to rest for at least 10 minutes before slicing into strips.
7. Place the chicken slices and vegetables in a large bowl with the pesto, stir to coat.
8. Divide amongst 4 storage containers, with pita separate.
9. Don’t cut the pita in half until just prior to serving. Open the pocket and spoon filling into the pocket.

Recipe Source: https://sweetpeasandsaffron.com/meal-prep-pesto-chicken-pita-pockets/

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Slow Cooker Gumbo with Sausage, Chicken, and Shrimp

You have got to give this delicious Gumbo recipe a try!

What You Need:

• 1lb Chicken Breast (cut into bite size pieces)
• 1lb Smoked Sausage (kielbasa, farmers sausage, garlic sausage, etc)
• 1lb Shrimp, raw and shells removed (I left tails on for more flavor)
• 1 Onion, diced
• 1 Green pepper, diced
• 1 Hot pepper, (jalapeno, serrano, scotch bonnet, habanero, etc) (optional!!!)
• 3 ribs Celery, diced
• 1 can Diced tomatoes (28 oz)
• 3 tsp Garlic, minced
• 2 C Chicken broth
• 1 Tbsp. Cajun spice (or more if you prefer)
• 1 tsp Thyme
• 1 tsp Oregano
• 1 1/3 C Rice (cooked)

How To Make It:

1. Combine all ingredients in the slow cooker, except for the shrimp and the rice.
2. Cook on low for 6 – 7 hours, stirring occasionally
3. In last hour of cooking, salt the shrimp lightly, and then add them to the crock pot
4. In the last half hour of cooking, add the rice and stir. Replace cover. You want the rice just to warm through and take on some of the cooking flavors.
5. Serve with crusty bread, and enjoy!

Recipe Source: https://www.tammileetips.com/crock-pot-gumbo-recipe/