Warm-up this winter to a bowl of this delicious Pasta and Bean Soup with Kale recipe.

What you need:

• 1 1/2 cup dried cranberry beans (also known as borlotti beans)
• 1 tablespoon extra-virgin olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 large carrot, thinly sliced
• 1 rib celery, thinly sliced
• 1 quart low-sodium vegetable broth
• 1 (14.5-ounce) can diced tomatoes
• 1/4 teaspoon fine sea salt
• 1 cup small pasta, such as cavatelli or elbow macaroni
• 1 bunch kale, thick stems discarded, leaves sliced

How to make it:

1. Place beans in a large bowl with enough cold water to cover. Let soak overnight. Drain and rinse soaked beans and transfer to a large pot. Cover by 2 inches with cold water and bring to a boil; skim off and discard any foam on the surface. Reduce heat, cover and simmer, until beans are tender, 35 to 45 minutes. Drain and set aside.
2. In a large saucepot, heat oil over medium heat. Add onion, garlic, carrot and celery and cook until tender, about 8 minutes. Stir in drained beans, broth, 2 cups water, tomatoes and salt and bring to a boil. Add pasta and cook, stirring occasionally, until just tender, about 10 minutes. Stir in kale and simmer 5 minutes longer.

*Recipe Source: https://www.wholefoodsmarket.com/recipe/pasta-and-bean-soup-kale

For more “Recipes of the Week” click the image below…

Give these tasty Chicken Enchiladas made with zucchini a try for a delicious low-carb dinner.

What you need:

• olive oil spray
• 2 garlic cloves, minced
• 1 or 2 tbsp chipotle chile in adobo sauce, more if you like it spicy
• 1-1/2 cups tomato sauce
• 1/2 tsp chipotle chili powder
• 1/2 tsp ground cumin
• 2/3 cup fat-free low-sodium chicken broth
• kosher salt and fresh pepper to taste
• 4 (about 32 oz total) medium zucchini
• 1 tsp oil
• 1/2 cup green onions, chopped
• 3 cloves garlic, crushed
• 1/2 cup diced green bell pepper
• 1/4 cup chopped cilantro
• 8 oz cooked shredded chicken breast
• 1 tsp cumin
• 1/2 tsp dried oregano
• 1/2 tsp chipotle chili powder
• 3 tbsp water or fat free chicken broth
• 1 tbsp tomato paste
• salt and pepper to taste
• 3/4 cup reduced fat shredded sharp cheddar
• chopped scallions and cilantro for garnish

How to make it:

For the enchilada sauce:

In a medium saucepan, spray oil and sauté garlic. Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.

For the Zucchini Boats:

Bring a large pot of water to boil.

Preheat oven to 400°.

Cut zucchini in half lengthwise and using a small spoon or melon baller, scoop out flesh, leaving 1/4″ thick.

Chop the scooped out flesh of the zucchini in small pieces and set aside.

Drop the zucchini halves in boiling water and cook 1 minute; remove from water.

In a large saute pan, heat oil and add onion, garlic and bell pepper. Cook on medium-low heat for about 2-3 minutes, until onions are translucent. Add chopped zucchini and cilantro; season with salt and pepper and cook about 4 minutes. Add the cumin, oregano, chili powder, water, and tomato paste and cook a few more minutes, then add in chicken; mix and cook 3 more minutes.

Place 1/4 cup of the enchilada sauce on the bottom of a large (or 2 small) baking dish, and place zucchini halves cut side up. Using a spoon, fill each hollowed zucchini with 1/3 cup chicken mixture, pressing firmly.

Top each with 2 tablespoons of enchilada sauce, and 1 1/2 tablespoons each of shredded cheese.

Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.

Top with scallions and cilantro for garnish and serve with low fat sour cream if desired.

Enjoy!

*Recipe Source: https://www.skinnytaste.com/chicken-enchilada-stuffed-zucchini-boats/#Wi7q8HitVFpGJPPi.99

For More “Recipes of the Week” click the image below…

Sometimes you just crave something sweet. Satisfy your sweet tooth with these delicious Dark Chocolate Almond Truffles.

What You Need:

• 14 Medjool dates, soaked in warm water for 10 minutes
• 2 teaspoons vanilla extract
• 1/4 cup (21g) unsweetened cocoa powder
• 1/2 cup (70g) Diamond of California whole almonds
• 1/2 cup (70g) sunflower seeds (I use salted)
• optional: 1/4 teaspoon salt
• 8 ounces (226g) semi-sweet or bittersweet quality chocolate

How To Make Them:

1. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
2. Place pitted dates, vanilla extract, cocoa powder, almonds, sunflower seeds, and salt (if using) into your food processor. Blend/pulse until a moist dough forms, as pictured above. This will take a minute or two of blending. If the dough is too dry and crumbly, add 1-2 more soaked dates or even a teaspoon of pure maple syrup.
3. Once dough is formed, scoop out 1 Tablespoon of dough. Roll into a smooth ball and place onto prepared baking sheet. Repeat with remaining dough. Set aside as you melt the chocolate in the next step.
4. You can melt the chocolate in a double boiler or the microwave. If using the microwave: place the chocolate in a medium heat-proof bowl. I like to use a liquid measuring cup. Its depth makes it easy for dipping. Melt in 30 second increments in the microwave, stirring after each increment until completely melted and smooth. Let the warm chocolate sit for 5 minutes to slightly cool before dipping.
5. Dip each ball completely into the chocolate using a dipping tool. When lifting it out of the chocolate, remember to tap the dipping tool gently on the side of the bowl to allow excess chocolate to drip off. Place each back on the baking sheet and refrigerate until the chocolate has set, about 30 minutes.
6. Make ahead tip: Cover truffles tightly and store in the refrigerator for up to 1 week. You can freeze these truffles, too! Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

*Recipe Source: https://sallysbakingaddiction.com/2016/02/12/healthy-dark-chocolate-almond-truffles/

For more “Recipes of the Week” click the image below…