The broccoli with the chicken dish is quite simple and no-hassle. Really fresh and tasty, too!
Ingredients:
2 heads of broccoli, florets trimmed off at about the 2 inch mark (I always include some stem because it's good for you!)
2 T. olive oil
2 cloves of garlic, minced
Zest of 1/2 a lemon
Juice of 1/2 a lemon
1/4-1/2 cup parmesan cheese, finely grated (to your tastes)
Salt & pepper to taste
Instructions:
Place 1 T. olive oil in the bottom of a baking dish to coat.
Place broccoli florets, garlic, zest, and salt & pepper into the dish. Toss together.
Squeeze 1/2 lemon over broccoli.
Top with cheese.
Bake at 350 F for 25-30 minutes, or until the broccoli stems are tender when pierced with a fork.
Now, the soup was something I made for Charles because he had a cold and I always think chicken noodle soup is soothing. But, being on low carb, no noodles allowed! So I tossed something together that had the basic ingredients of chicken noodle, but with more veggies.
Ingredients:
2 T. olive oil
1 large onion, quartered and thinly sliced
3 medium carrots, diced
2 stalks celery, diced
2-3 cups of any greens/veggies you like/have on hand (I had a frozen "edamame blend" that has broccoli, green beans, edamame, asparagus, and spinach)
1 T. dried thyme
1 T. dried rosemary, crushed
2 bay leaves
6 cups of chicken stock/broth
4 cups of water
Salt & pepper to taste
Instructions:
Heat olive oil in a large soup pot over medium heat. Sautee onions, carrot, and celery until the onions are translucent and the carrots are slightly tender.
Add greens and spices/herbs and cook until almost tender/cooked (this will vary depending on what you use).
Add broth and water and bring to a simmer (excuse my block of broth; it was homemade and frozen). Simmer for 30 minutes, or until time to serve. Season with salt & pepper to taste.
Serve hot! I garnished mine with a poached egg, as I wanted some protein :).
It's nothing super special, but it's good for you and comforting when you're sick.
No comments:
Post a Comment