Healthy Spring Recipes- Connections 10.1
Lemony Chicken and Orzo Soup
Prep time: 15 minutes Cook time: 30 minutes Total time: 45 minutes
- 1 table spoon olive oil
- 1 medium leek, white and pale-green parts only, halved lengthwise, sliced crosswise 1/2-inch thick
- 1 celery stalk, sliced crosswise 1/2-inch thick
- 12 ounces skinless, boneless chicken thighs
- 6 cups low-sodium chicken broth
- Kosher salt, freshly ground pepper
- 1/2 cup orzo
- 1/4 cup chopped fresh dill
- Lemon halves (for serving)
- Heat oil in a large heavy pot over medium heat. Add leek and celery and cook, stirring often, until vegetables are soft, 5-8 minutes. Add chicken and broth; season with salt and pepper. Bring to a boil, cover, reduce heat, and simmer until chicken is cooked through 15-20 minutes. Transfer chicken to a plate. Let cool, then shred chicken into bite-size pieces.
- Meanwhile, return broth to a boil. Add orzo and cook until al dente, 8-10 minutes.
- Remove pot from heat. Stir in chicken and dill Serve with lemon halves for squeezing over.
To check out this delicious recipe, courtesy of Bon Appétit, please visit: HERE
Pizza with Cauliflower Crust
Prep time: 5 minutes Cook time: 35 minutes Total time: 40 minutes
- 1 head cauliflower, stem removed
- 1 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 1/2 teaspoon dried oregano
- Kosher salt
- 1/4 teaspoon garlic powder
- 2 large eggs, lightly beaten
- 1/2 cup marinara sauce
- Sliced bell peppers and onion, for topping
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Break the cauliflower into florets and pulse in a food processor until fine. Line a steamer basket with a kitchen towel (not terrycloth); set in a saucepan with 2 inches simmering water. Add the cauliflower, cover, and cook for 5 minutes. Drain well, then wring dry in the towel to get out all the moisture. Let cool.
- In a bowl combine the cauliflower with 1/2 cup mozzarella, parmesan, oregano, 1/2 teaspoon salt, garlic powder, and eggs. Transfer to the center of the baking sheet and spread into a 10-inch circle to make a pizza crust. Bake until golden, about 20 minutes.
- Spread the marinara sauce on the crust; top with bell peppers and onion and sprinkle with the remaining 1/2 cup mozzarella. Return to the oven and bake for an additional 10 minutes.
To check out this delicious recipe, courtesy of Food Network, please visit: HERE
Orange Glazed Salmon
Prep time: 5 minutes Cook time: 20 minutes Total time: 25 minutes
- 2 tablespoons avocado oil
- 4 (6-ounce) salmon filets, (Alaskan Sockeye or Coho)
- 1 orange juiced
- 2 cloves garlic, minced
- 2 tablespoons honey
- 2 tablespoons tamari
- 1 teaspoon thyme, finely chopped
- Salt and pepper, to taste
- 1/2 teaspoon arrowroot flour
- 1 teaspoon water
- Pat salmon dry with a paper towel, then season with salt and pepper.
- Heat the avocado oil in a pan on medium-high heat. Add salmon and cook for 3-4 minutes on each side
- While salmon is cooking, make an arrowroot slurry by stirring together the arrowroot powder and water. Set aside.
- Once the salmon is cooked, transfer to a plate.
- Turn the heat down to medium-low and sauté the minced garlic in the pan for 30 seconds. Add the orange juice, honey, tamari, and arrowroot slurry. Whisk the ingredients together for 1-2 minutes or until slightly thickened.
- Add the salmon back to the pan and spoon glaze over the salmon before serving.
To check out this delicious recipe, courtesy of Downshiftology, please visit: HERE
Perfect Banana Pudding
Prep time:25 minutes Wait time: 3 hours Total time: 3 hours and 25 minutes
- 1 1/3 cup whole milk
- 1 (5.1-oz.) package instant vanilla pudding mix
- 1 (14-oz.) can sweetened condensed milk
- 3 cups heavy cream
- 1 teaspoon pure vanilla extract
- 1 (12-oz.) box vanilla wafer cookies
- 4 bananas, sliced into coins
- 2 teaspoons granulated sugar
- In a large mixing bowl, combine milk, vanilla pudding mix, and sweetened condensed milk. Whisk thoroughly, breaking up any lumps, and refrigerate for at least 5 minutes, or until set.
- In another large bowl, combine heavy cream and vanilla. Beat until stiff peaks form, 2 to 3 minutes. Set aside half of the mixture for topping the dish. Fold the remaining half into the pudding mixture.
- Cover the bottom of a 3-quart trifle dish with vanilla wafers. Top with one-third of the pudding mixture. Cover with another layer of the wafer cookies—you may want to also stand some cookies up vertically, so you see the full circle along the edge of the trifle dish. Top with an even layer of banana slices. Continue layering the pudding, wafer cookies, and banana slices until you reach the top, ending with a final layer of banana pudding.
- Refrigerate for at least 3 hours, or up to overnight.
- Sweeten the remaining whipped cream: Add sugar to whipped cream, stirring to combine. Just before serving, dollop on top of the banana pudding, then sprinkle crumbled wafer cookies on top.
To check out this delicious recipe, courtesy of Delish, please visit: HERE