Monday, February 20, 2012

Recipes for week 2/20

Chicken and Parsnip Soup
1 1/2 tsp olive oil
3/4 cup thinly diagonally sliced parsnips (2 parsnips)
3/4 cup thinly sliced shallots (2 shallots)
1 garlic clove, minced
2 1/2 cups chicken broth
1 cup water
1 cup chickpeas, rinsed and drained
1 cup shredded cooked chicken
1/2 tsp black pepper
1/4 tsp salt
1/8 tsp hot sauce
1 thyme sprig
2 tbsp chopped fresh parsley

1. Heat oil in a medium saucepan over medium-high heat. Add parsnips, shallots, and garlic; saute 3 minutes. Add broth and next 7 ingredients (through thyme); bring to a simmer, and cook 10 minutes or until parsnips are tender. Remove from heat; stir in parsley.

Apple and Avocado Salad with Tangerine Dressing

Chicken-Apple Sausage and Pasta Soup
Grecian Green Beans


Hearty Lasagna Soup
Marinated Veggies

Mexican Zucchini Cheese Soup
Roasted Broccoli Gratin with Blue Cheese

No comments:

Post a Comment