The ultimate satisfying weight-loss soup I think it’s a happy coincidence that January is not only national soup month, but also the peak of people’s efforts to lose weight. Research shows that soups can help you lose weight: in one study, published in the journal Physiology & Behavior, people consumed the fewest calories on days when they ate soup rather than the same ingredients in solid form. Soup has a high water content, which can help you feel full. Broth-based soups packed with veggies give you the biggest bang for your caloric buck. And, just like salad, soup is a good vehicle for vegetables (the fiber in vegetables also promotes feelings of fullness for few calories). And in a study published in Appetite, people who started lunch with vegetable soup ended up eating 20 percent less than those who skipped the soup. Don’t Miss: Top 5 Best Foods for Weight Loss (and 5 That Make You Gain) 5 Ingredients of a Get-Skinny Dinner Must-Try: 20 Delicious Low-Calorie Creamy Soup Recipes Get the Recipe: Veggistrone
Abuela's Sopa de Avena con Pollo (Grandma's Chicken and Oat Soup) recipe on Food52.com Author Notes: While living in Spain, I dated a man whose best attribute was his grandmother's cooking. She had been a naturopath and good heavens, she made Sunday lunches an absolute joy! I remember once when I had a cold, my-once-upon-a-time prince pulled a couple of containers of her "Avena" from the freezer, thawed them out and served them for dinner. I was never able to procure the recipe from his grandmother, but this is a pretty good approximation. Food52 Review: The aroma of the unusual spice pairings with the olives (I used a green unpitted olive, as I couldn’t find arbequinas) smelled absolutely intoxicating. Serves 4 to 6 Chicken and Vegetable Stock 1 medium yellow onion 1 clove garlic 1 whole stalk of celery 2 organic whole chicken legs 4 carrots 4 cups water 2 tablespoons olive oil The Hearty Goodness This recipe is a Community Pick! Popular on Food52 and Provisions
Fried Chicken Wings Recipe 1. Pat chicken dry. Place chicken and next 4 ingredients in a large bowl; toss to combine. Whisk together eggs and milk; pour over chicken. Let stand 20 minutes. 2. 3. 4. 5. 6. Comforting Homemade Soup Recipes Chilly fall mornings and cold winter evenings–nothing brings comforting warmth straight to the bones like a piping hot bowl of homemade soup. It’s also a great way to use up vegetables and leftover meat (and get the last bit of goodness from a turkey or chicken carcass, ham or beef bone and a smart way to take advantage of unappealing cuts of meat that are pennies per pound). You can make your own flavorful stocks using vegetable scraps (see this page for details) too. This Hit List features a nice ‘n hearty collection of recipes that I handpicked from around the net. *Ingredients listed are a sample only, not a complete list Bread & Tomato: Tuscan version made in just 20 minutes! Did you know: Most homemade soups taste BETTER the second day! Simmer slowly for hours rather than at a boil.
Chicken Lentil Soup — Dinner Recipes from The Kitchn For me, especially when I'm focusing on my health or losing weight, there is nothing more comforting than having many containers of this nourishing, delicious, filling lentil soup with chicken stashed away in the freezer. Lentil soup is actually the very first dish I learned to cook, and I am still amazed at how easy it is to make something so much better than you get from a can. I'm also sentimental about this soup, so it will probably always be among my favorite things to make. I do prefer using bacon fat here—I spend extra on premium bacon so I always strain and save the rendered fat for making this soup. The smoky flavor it brings to the soup is a great complement to the earthy lentils, but butter and olive oil also work well. For a vegetarian version, just leave out the chicken and bacon fat (use olive oil instead). Chicken Lentil Soup Serves 8 to 10 Melt the bacon fat or butter in the bottom of a large Dutch oven over medium-high heat and add the onion, celery, carrots, and garlic.
15 Favorite Fall Recipes Although in Russia it definitely feels like winter (the forecast tells me there’s a chance of snow tomorrow and I’m not in the least surprised), I’m hoping for a few more weeks of fall weather when I get home. So far, New England has had one of the most beautiful falls I can remember, with lots of warm, sunny, colorful days in a row. Fall is easily my favorite time of year for a lot of reasons, and being able to cook lots of delicious soups, roasts, and pies is not the least of them. In the spirit of the season, I wanted to put together a list of some of my favorite fall recipes that I’ve published here over the past few years. Enjoy! Soups and Stews Roasted Chestnut and Potato Soup with Goat Cheese I really love soup, but this one might be my all time favorite. Mushroom and Farro Soup Here’s a light and healthy soup that’s perfect for fall. Roasted Carrot and Tahini Soup with Spiced Chickpeas It took me a long time to find a carrot soup that I really loved, but this one is a winner. Baking
Honey Mustard Chicken Recipe Print Photography Credit: Elise Bauer This is one of those lazy days, couldn’t be easier, don’t have to think about it and it still turns out great, dishes. You just mix honey, Dijon mustard, and olive oil together and pour it over chicken thighs in a casserole dish and bake until done. The chicken produces its own gravy with the honey and mustard, and the skin on the top gets crispy brown. Do you have a favorite lazy day chicken recipe? From the recipe archive, first posted 2012 If you don't want to eat skin-on chicken, still cook the dish with the skin-on, even if you don't eat it. Ingredients 1/4 to 1/3 cup smooth Dijon mustard1/4 to 1/3 cup honey1 Tbsp olive oil2-3 pounds chicken thighs (or legs)Salt2 sprigs rosemary (or a generous sprinkling of dried rosemary)Freshly ground black pepper MethodHide Photos 1 Preheat the oven to 350°F. 2 Salt the chicken lightly and lay the pieces skin-side up in a shallow casserole dish. Hello!
Egg Drop Soup — A Paleo/Primal Recipe If you're new here, you may want to sign up for FREE weekly updates delivered to your inbox featuring Real Food recipes, nutrition & health articles, and special discounts or promotions. P.S. This post may contain affiliate links to products or services I use, enjoy, or recommend. By making purchases through these links, you are supporting the companies or products I believe in, and you're supporting Food Renegade. Tasty Egg Drop Soup It’s fast. My kids love it, and it’s a tasty way to get quality animal proteins into our diet without spending a fortune. It also has the added benefit of being primal. And if you make it with a hearty bone broth, then it will be even more nutrient dense! So, enough praises. The Players The How-To Dice onions and celery. Saute onions & celery over low heat until they turn soft. Add ginger, soy sauce, and sesame oil. Mix arrowroot powder or cornstarch with water until smooth. Whisk your eggs together and pour intermittently into soup. Voila!
Curried Carrot, Sweet Potato, and Ginger Soup Recipe Rita Maas Ingredients 2 teaspoons canola oil 1/2 cup chopped shallots 3 cups (1/2-inch) cubed peeled sweet potato 1 1/2 cups (1/4-inch) sliced peeled carrots 1 tablespoon grated ginger 2 teaspoons curry powder 3 cups fat-free, less-sodium chicken broth 1/2 teaspoon salt Preparation Heat oil in a large saucepan over medium-high heat. Pour half of soup in a food processor; pulse until smooth. Print This soup gets its wonderfully creamy texture from purèed carrots and sweet potatoes rather than cream, a dairy product Willett discourages due to its high saturated-fat content. Yield: serves 5 (serving size: 1 1/4 cups) Nutritional Information Good to Know Don't worry about saturated fat or cholesterol with this creamy soup.
Coconut Curry Squash Soup When I first got to the Twin Cities I was enamored with co-ops. I got a job cooking at one as I settled into the new city. We put out a couple of vegan options alongside the other food in the hot bar everyday. It was all priced per pound….$7.99 a pound for ready-to-eat, hot organic food. Not bad if you don’t have the time to cook and are hungry. One particular woman was interested in the squash, simply roasted with salt and pepper. What came out of it though is the feeling that maybe something as simple squash can be prepared perfectly and worth much more to someone else. The garnish is an Asian play of the classic Italian gremolata. I’ll never forget the day I watched a woman pay $48 for 6 pounds of roasted butternut squash. Coconut Curry Squash Soup{gluten-free, vegan} Makes just over one quart of soup 4 onions, diced 2 large squash (use anything from kuri to kambocha to butternut) 2 tablespoons curry 2 tablespoons salt 1 can coconut milk
Mustard Herb Crusted Chicken Breasts These chicken breasts are are lightly brushed with Dijon mustard and herbs and breaded with panko and parmesan cheese. Then they are lightly pan fried until golden and finished in the oven. Mustard & Herb Crusted Chicken Breasts Servings: 4 • Serving Size: 1 piece • Old Pts: 5 • Weight Watchers Points+: 5 Calories: 220 • Fat: 8.5 g • Protein: 27.5 g • Carbs: 7 g • Fiber: 1 g • Sugar: 0 g Sodium: 408 mg • Cholesterol: 78 mg Ingredients: 2 (16 oz total) boneless, skinless chicken breasts1/2 tsp kosher saltblack pepper, to taste3 tbsp finely chopped fresh herbs (I used thyme, oregano and basil)2 cloves garlic, crushed6 tbsp good quality Dijon mustard (I like Maille Dijon Originale)1 cup whole wheat panko 1/4 cup freshly grated Parmesan cheese1 tbsp olive oilminced parsley for serving (optional) Directions: Preheat oven to 400°F. Cut each breast in half lengthwise to create 2 cutlets. Mix herbs, garlic and mustard in a bowl. Combine bread crumbs and Parmesan cheese on a plate.