Recipes of the Month
Detox Chicken Soup
Cleansing, immune-boosting soup packed with all the good stuff (kale, mushrooms, celery, carrots, etc.) without compromising any taste!
- 2 tablespoons olive oil, divided
- 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
- Kosher salt and freshly ground black pepper
- 1 onion, diced
- 2 carrots, peeled and diced
- 2 celery ribs, diced
- 4 cloves garlic, minced
- 16 ounces cremini mushrooms, thinly sliced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 8 cups chicken stock
- 2 bay leaves
- 1/2 cup uncooked orzo pasta
- 1 sprig fresh rosemary
- 1 bunch kale, stems removed and leaves chopped
- 1 (15-ounce) can cannellini beans, drained and rinsed
- Juice of 1 lemon
- 2 tablespoons chopped fresh parsley leaves
- Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
- Add remaining 1 tablespoon oil to the stockpot. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
- Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes. Stir in thyme and oregano until fragrant, about 1 minute.
- Whisk in chicken stock and bay leaves; bring to a boil. Stir in orzo, rosemary and chicken; reduce heat and simmer until orzo is tender, about 10-12 minutes.
- Stir in kale and cannellini beans until the kale has wilted, about 3-4 minutes. Stir in lemon juice and parsley; season with salt and pepper, to taste.
- Serve immediately.
Buckwheat Breakfast Bowls
Buckwheat is a cozy alternative to oatmeal. The texture is pleasantly chewy and heartier than oatmeal.
Buckwheat offers the following health benefits:
- high in magnesium, copper, iron, and phosphorus
- good source of fiber
- controls blood sugar
- can be eaten sweet or savory!
Try Bob’s Red Mill, an organic option that is delicious! https://www.bobsredmill.com/organic-creamy-buckwheat.html
Cook Time: 10 min. | Total Time: 15 min.
- 1cup buckwheat oats
- 1cup water
- 1cup almond milk or other milk or choice
- 1teaspoon cinnamon
- 1teaspoon vanilla
- sliced fruitto serve (try berries for extra antioxidants!)
- honeyor maple syrup to serve
- In a small pot, add rinsed buckwheat, water, almond milk, cinnamon, and vanilla. Bring to a boil, then reduce to a simmer and cover with a lid. Simmer for 10 minutes.
- Turn off heat and let it steam, covered, for an additional 5 minutes.
- Fluff with a fork and portion into bowls. Top with sliced fruit, a splash more milk, and a drizzle of honey or maple syrup, if desired.
Snowman Cheese Ball (Appetizer)
- 8 ounces of Philadelphia Cream Cheese
- 1 bag of Kraft Shredded Cheddar Cheese
- 1/4 cup Kraft Shredded Parmesan Cheese
- 1/4 cup finely chopped chives
- 1/4 cup Plantar’s Slivered Almonds; toasted
- 1/4 teaspoon cayenne pepper
- 1 Baby carrot
Mix your cream cheese, cheddar, chives, almonds, and cayenne pepper; refrigerate for one hour
Divide your cheese into three balls-one large, one medium, one small
Arrange balls to resemble a snowman on a serving platter
Add peppercorns, and baby carrot. We shaped our carrot by carving it into a little pointy nose.
Arrange crackers, or veggies around the platter.
Get ready to WOW your guests because this Kraft Snowman Cheese Ball is delicious!
Oven-Fried Chicken (Dinner)
Corn cereal crumbs and crushed crackers create a delicious coating. The yogurt tenderizes the chicken. A light spray of olive oil ... More
Level: Easy Total: 1 hr Prep: 15 min Cook: 45 min
Yield: 6 to 8 servings
1/2 sleeve (about 20) whole-grain salted crackers, pulsed in a food processor until fine (about 1/2 cup)
2 1/2 cups corn cereal flakes, pulsed in a food processor to fine crumbs (about 1/2 cup)
2 tablespoons sesame seeds
3/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder
2 egg whites
1 cup lowfat, plain yogurt
1 tablespoon Dijon mustard
1/2 teaspoon salt
Olive oil cooking spray
4 medium sized skinless chicken breasts and 4 skinless chicken thighs, rinsed and patted dry (about 3 1/2 pounds chicken)
Preheat oven to 375 degrees F. Lightly spray a baking sheet with olive oil.
Combine the crackers and corn cereal crumbs, sesame seeds, cayenne, and garlic powder in a shallow bowl. Reserve.
In a large bowl, combine egg whites, yogurt, Dijon mustard, and salt. Add the chicken pieces and coat thoroughly with the yogurt mixture.
One at a time, dip the chicken pieces in the cracker mixture, packing crumbs onto chicken. Arrange the chicken on a baking sheet and spray lightly with olive oil cooking spray.
Bake for 45 to 50 minutes, or until juices run clear when chicken is pierced with a knife.