So easy to make, so filling to serve as lunch or dinner!
1 bag of frozen chopped spinach
2 cans of diced fire roasted tomatoes
2 cloves of garlic, minced
1 small onion, chopped
4 cups chicken broth
2 lbs of boneless, skinless chicken breasts, diced
1 bag of frozen cheese tortellini
Place all ingredients except tortellini in slow cooker and cook on low for 8 hours or 4 hours on high. Add tortellini and cook for 30-45 minutes longer.
Dish up and enjoy!
Braised Onions, Potatoes & Spinach
1 tbsp olive oil
4 medium onions, sliced thinly
4 cloves minced garlic
1 tbsp minced, peeled ginger
1 tbsp ground cumin
1 tsp Kosher salt
1 tsp cracked black pepper
1/8 tsp ground nutmeg
1/8 tsp ground cloves
1 14-ounce diced tomatoes in juice (fire roasted works nicely if you can find them)
1 cup vegetable broth
2 lbs potatoes, washed, peeled, and cut into 1/2″ pieces
1 lb fresh spinach, washed, drained, and any tough stems removed
¼ tsp cayenne pepper
2 tbsp freshly squeezed lime juice
In large skillet, add oil over medium heat until light wisps of smoke appear (about 60 seconds). Add onions and cook, stirring, until softened but not browned (about 8 minutes). Add garlic, ginger, cumin, salt, pepper, nutmeg and cloves. Cook for and additional minute, stirring to combine. Add tomatoes with juice and vegetable broth, stirring to combine. Increase heat and bring to a boil.
Add potatoes and stir to combine. Place in a baking dish and bake in at 350 for 45-60 minutes or until potatoes are fork tender. At this point, turn oven off. The residual heat will complete the cooking process. In 1/4 lb batches, add spinach, stirring well after each addition, until spinach submerged in the liquid. In small bowl, dissolve cayenne in lime juice. Add to baking dish and stir well. Return to oven for another 10 minutes, or until spinach is wilted.
Serves 8 as a side dish, 4 as a main course.
Savory Mushroom Risotto
6 cps low sodium, fat free chicken broth (may be made vegetarian by using vegetable stock)
2 tablespoons olive oil, divided
1 pound white mushrooms, sliced
1 tbsp rosemary, finely minced (or 1/2 tsp powdered rosemary)
2 medium shallots, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine (I used Pinot Grigio)
1/3 cup freshly grated Pecorino-Romano cheese
In a medium saucepan, bring the broth just to a simmer; turn heat back slightly and keep it warm.
Place a large soup pot over medium-high heat for 1 minute. Place a tablespoon of olive oil in, then add in mushrooms, stirring gently to coat completely with the oil. Continue to cook until they take on a medium brown colour, about 3-4 minutes. Turn out into a bowl and cover mushrooms and any liquid they exude.
In the same pot, add remaining tablespoon of olive oil, and sauté the shallows. Cook for 1 minute, then add uncooked rice, stirring to ensure every grain is coated with oil. When rice smells nutty and has started to take on a toasted colour (about 2 minutes), remove from heat, pour in wine and add rosemary. Return to heat. Stir rice until wine is absorbed. Add broth in 1/2 cup increments, stirring after each addition, making sure all liquids have been absorbed prior to next addition.
This will take about 15-20 minutes in all. Remove pot from heat, add Pecorino-Romano cheese, and return mushrooms with any liquid they exuded, stirring gently so as not to break up the mushrooms.
Serves: 6.
Sautéed Chicken Breasts
In a large fry pan, place 3 tbsp olive oil that has been infused with fresh rosemary and garlic (recipe below). Place pan over medium-high heat and after 45-60 seconds, add four boneless skinless chicken breasts. Reduce heat to medium-low and allow to cook, covered for 5 minutes. Turn the breasts over and allow to cook 5 minutes more. Remove lid, turn the chicken one final time, and allow to cook for an additional 5 minutes, or until juices run clear.
Serves: 4.
Infused Olive Oil
2 cps Extra Virgin Olive Oil
6 garlic cloves, peeled and crushed
fresh rosemary (the leaves of 4 fresh stems)
In a small saucepan, add all ingredients. Heat until the oil just begins to bubble. Turn off heat, allow to cool completely. Pour into a jar with a tight fitting lid (yes, garlic and all), and place in a cool, dark place for at least a week so the flavours have a chance to infuse properly.
Guilt Free Soup
1 medium onion, chopped
1 clove garlic, minced
3 large carrots, chopped
2 ribs celery, chopped
4 tbsp. Parmesan cheese
1/4 tsp. butter
2 c. vegetable broth
1 lb russet potatoes, diced
2 tbsp Italian seasoning
1/4 tsp fresh ground pepper
1 1/2 tsp kosher salt
2 cups skim milk
In a soup pot, sauté onion, garlic, carrot, and celery in 1 tbsp olive oil until tender (about 5 minutes). Add broth, potatoes, Italian seasoning, salt, and pepper; cook 15 minutes. Add milk and cheese; heat until almost boiling.
Serves 4.