Hawaiin Chicken Sheet Pan Incredients

 Hawaiian Chicken Sheet Pan Ingredients:

1 pound boneless, skinless chicken breasts, thinly sliced

1/2 cup pineapple chunks, drained

1/4 cup teriyaki sauce

1/4 cup honey

1/4 cup soy sauce...

WW Soup

 

Vegan Potato Soup Recipe

28/08/2024 by engrsalman.458

Ingredients

• • 1 leek diced (or 1 yellow onion)

• • 1 large carrot peeled + diced
  • 1 celery stak chopped
  • 1 lb gold potatoes diced
  • 4 cloves garlic minced
  • 2 sprigs rosemary
  • 1 tsp smoked paprika
  • 2 Tbsp nutritional yeast
  • 3 tsp onion powder
  • sea salt to taste (I used 1.5 tsp)
  • 1 pinch red pepper flakes
  • 1/2 lb frozen green peas
  • 4-5 cups water
  • 1/4 cup raw cashews optional
  • Fresh chives or parsley for garnish

• Lemon wedges or serving

Instructions

• Place the frozen peas in a bowl of room temperature water to thaw out.
  1/2 lb frozen green peas

Prepare the Leeks

• • Cut the very dark green tops off of the leek and reserve for later. (You can definitely use them here just know it will affect the color of the soup and make it a darker but delicious). Slice the white and pale green part of the leek in half lengthwise then slice it up thinly. Transfer to a medium bowl and cover with cold water. Give it a good stir and allow to sit for a few minutes for any sand and dirt to sink to the bottom of the bowl. Using a slotted spoon or your hands, scoop up the clean leeks floating on the top and transfer to a lint free tea towel to drain any excess water. (Alternatively you can just add them directly to the soup pot and cook a little longer until all moisture has evaporated.)
    1 leek

Make the Soup

• • Preheat a heavy bottom soup pot over medium heat. Add a very light drizzle of olive oil (omit for WFPB diets) and transfer the clean leeks to the pot. Sprinkle with a pinch of salt and give it a good stir. Sautee until wilted and the leeks start to get some color, about 10 minutes or so.
    1 leek
  • Stir in the diced carrot and celery and sautée a few more minutes until they begin to soften. Push the veggies to the side and drizzle a drop of oil in the center. Add the minced garlic and let it sizzle until fragrant. Give everything a good stir.
    1 large carrot,1 celery stak,4 cloves garlic

• • Meanwhile scrub and rinse the potatoes and dice them into small cubes. Rinse well in a bowl of cold water, drain and add to the soup pot.
    1 lb gold potatoes
  • Stir in the onion powder, paprika and rosemary. Pour in the water and bring to a boil. Stir in the nutritional yeast and the salt. Cook for 15 to 20 minutes or until the potatoes have softened but still a little al dente.
    2 sprigs rosemary,1 tsp smoked paprika,2 Tbsp nutritional yeast,3 tsp onion powder,4-5 cups water,sea salt to taste
  • Transfer about 1/3 of the soup to a blender together with the cashews. Process on the hot liquid setting until silky smooth. Stir back into the soup pot.
    1/4 cup raw cashews

• Drain the peas and add them into the soup. Simmer a few minutes until heated through. Adjust seasonings to taste and serve garnished with fresh onion chives, red chili flakes. (If desired you could brighten it up with a squeeze of lemon or go more earthy with a pinch of smoked sea salt and maybe some crumbled tempeh bacon bits).
  1 pinch red pepper flakes,1/2 lb frozen green peas,Fresh chives or parsley for garnish,Lemon wedges or serving

• For compliance make sure to omit any oil and replace with water or veggie stock.

Notes

• Fresh Rosemary vs Dried – If you must use dried rosemary make sure it’s a fragrant batch. Use 1 teaspoon of dried in lieu of 1 sprig fresh rosemary. Taste, add more, you’ll need to experiment here.
• Soup Color – If you prefer a golden color soup simply puree some of the carrot with the potatoes and broth. For a lighter hue try not to puree any carrot pieces and only cook the white and pale green parts of the leek. For a darker olive green color use all the dark green tops of leeks and puree some of the peas with the potatoes and carrot as well.

Nutrition

Calories: 224kcal | Carbohydrates: 39g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 331mg | Potassium: 878mg | Fiber: 8g | Sugar: 6g | Vitamin A: 3628IU | Vitamin C: 50mg | Calcium: 71mg | Iron: 3mg

Chicken Tortellini Soup

1 1/4 c. chopped carrots
1 c. chopped onion
4 garlic cloves, minced
6 cups chicken broth
1 c. water
1 1/2 c. chopped cabbage
2 T. tomato paste
1 tsp dried basil
1/2 t. dried oregano
1/2 t. salt
diced zucchini if in season
2 breasts chicken (cooked and diced) or 2 cans of Kirkland premium chunk chicken breast
1 pkg tortellini (your choice)

Put olive oil in a large pan and heat.  Saute the onions, carrots, and celery over low heat until softened and flavorful (about 10 minutes) and add garlic and saute a bit longer.  Add broth, cabbage, tomato paste, basil, oregano, and salt; bring to a boil.  Reduce heat and simmer covered about 15 minutes.  Stir in chicken, zucchini if adding, and cook for about 5 more minutes.  Add more broth or water and bouillon if needed.   Cook tortellini in a separate pan of water and add to soup.   Enjoy!!  Serve hot with your choice of cheese.  (Add Better Than Bouillon if you want more flavor)