Category : Dinner

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Hearty Vegetable Soup Recipe

Nothing satisfies on a chilly day like a hearty homemade soup. This veggie-packed recipe makes enough for several meals and freezes well.

Total Time: 43 min.
Prep Time: 15 min.
Cooking Time: 28 min.
Yield: 8 servings, about 1½ cups each

Ingredients:

  • 1 Tbsp. olive oil
  • 1 medium onion, chopped
  • 2 medium carrots, sliced
  • 2 cloves garlic, chopped
  • 1 cup white corn kernels
  • 1 (14.5 oz) can diced tomatoes, no salt added
  • 3 cups low-sodium organic vegetable broth
  • 1 tsp. dried ground thyme
  • 2 bay leaves
  • 1 cup broccoli florets (or cauliflower florets)
  • 2 medium red or white potatoes, cut into ¾-inch cubes
  • 1 medium yellow squash, cut into ¾-inch cubes
  • 1 cup medium zucchini, cut into ¾-inch cubes

Preparation:

  1. Heat oil in large stockpot over medium-high heat.
  2. Add onion and carrots; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
  3. Add garlic; cook, stirring frequently, for 1 minute.
  4. Add corn, tomatoes, broth, thyme, and bay leaves. Bring to a boil. Reduce heat to medium-low; cook, stirring occasionally, for 10 minutes.
  5. Add broccoli and potatoes; cook, stirring occasionally, for 5 to 6 minutes.
  6. Add squash and zucchini; cook, stirring occasionally, for 5 to 6 minutes.

Recipe found on Team Beachbody Website: www.beachbodycoach.com/missykent

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Roast Chicken Quarters with Potatoes and Tomatoes Recipe

This succulent chicken recipe is packed with antioxidants and takes just 20 minutes to prep. Chicken quarters are the whole leg with thigh and drumstick (or the breast with backbone and wing). If you like dark meat, this is a very healthy and flavorful way to prepare it. Try the same recipe with smaller cuts of chicken and omit the first 15 minutes of cooking time.

Total Time: 1 hr. 15 min.
Prep Time: 20 min.
Cooking Time: 55 min.
Yield: 4 servings

Ingredients:

  • Nonstick cooking spray
  • 4 (6-oz.) raw chicken leg quarters
  • ¼ tsp. sea salt
  • ½ tsp. ground black pepper
  • 2 Tbsp. fresh lime juice
  • ¼ cup low-sodium organic chicken broth
  • 1 medium lime, sliced
  • 6 fresh rosemary sprigs, leaves removed and chopped, stems discarded (reserve 2 whole sprigs)
  • 4 medium Yukon gold potatoes, cut in half lengthwise
  • 15 cherry tomatoes, cut in half
  • 5 kumquats, cut in half (or 1 lemon, sliced)
  • 6 fresh parsley sprigs, chopped

Preparation:

  1. Preheat oven to 450° F.
  2. Place chicken in large oven-proof roasting pan lightly coated with spray.
  3. Season with salt and pepper.
  4. Drizzle with lime juice and broth; top with lime slices and chopped rosemary.
  5. Bake for 15 minutes.
  6. Add potatoes, tomatoes, kumquats (or lemons), parsley, and rosemary sprigs; bake for 30 to 40 minutes, or until chicken is no longer pink in the thickest part, juices run clear, and vegetables are tender.
  7. Remove skin before serving.

Recipe found on Team Beachbody Website: www.beachbodycoach.com/missykent

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Healthy Nachos

We all love nachos but they often have a lot of fat and calories. Try this healthy nacho recipe, with only 258 calories per serving, from Team Beachbody

Total Time: 25 min. | Prep Time: 10 min. | Cooking Time: 15 min. | Yield: 4 servings

Ingredients:
4 corn tortillas, cut into wedges
2 tsp. olive oil
½ medium lime
1 dash chili powder
Sea salt (to taste, optional)
½ cup cooked pinto beans, warm
4 oz cheddar (or jack) cheese, shredded
2 medium tomatoes chopped
½ medium onion, finely chopped
½ medium green bell pepper, chopped
½ medium jalapeno, seeds and veins discarded, finely chopped
¼ medium avocado, chopped
4 fresh cilantro sprigs, chopped
2 Tbsp. nonfat plain Greek yogurt

Preparation:
1. Heat oven to 375° F.
2. Brush both sides of tortillas with oil. Arrange in a single layer on a baking sheet. Bake for 10 to 15 minutes, or until crisp.
3. Squeeze lime over chips. Sprinkle with chili powder and salt (if desired).
4. Arrange half of the tortilla chips in a medium baking dish. Layer with half the beans and cheese. Repeat.
5. Bake chip mixture for 3 to 4 minutes, or until cheese melts.
6. Top with tomatoes, onion, bell pepper, jalapeno, avocado, cilantro, and yogurt.

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