Repast Replay CHICKEN QUINOA SOUP
CHICKEN QUINOA SHAWARMA BOWLS
MAKES 4 Servings
MAKES 1 Serving
DIRECTIONS Heat 2 teaspoons oil in a large saucepan over medium heat. Add 1 chopped onion, 2 chopped carrots and ½ teaspoon salt, and cook until tender. Add 2 sliced celery stalks, 2 cups sliced cremini mushrooms and 2 minced garlic cloves; cook 3 minutes more. Add 2 tablespoons tomato paste, 2 teaspoons Italian seasoning, ¼ teaspoon red pepper flakes and ¼ teaspoon black pepper; heat 30 seconds. Add 5 cups chicken broth and simmer 10 minutes. Stir in 2 cups sliced roasted chicken and 2 cups cooked quinoa and heat through.
DIRECTIONS Place ¾ cup cooked quinoa in a large serving bowl. Top with 1 cup baby spinach, ½ cup sliced roasted chicken, 1⁄3 cup canned chickpeas, ½ cup chopped cucumbers, ½ cup halved cherry tomatoes and 1 sliced scallion. In another bowl, stir together 1⁄3 cup plain yogurt, 2 teaspoons tahini, 1 tablespoon fresh lemon juice, 1 teaspoon olive oil, ½ teaspoon paprika and pinch salt. Top chicken and quinoa with yogurt mixture and couple of tablespoons fresh chopped parsley.
Nutrition Facts (per serving): calories 314, fat 8 g, carbs 31 g, fiber 5 g, sugar 5 g, protein 30 g, sodium 283 mg
Nutrition Facts: calories 579, fat 17 g, carbs 60 g, fiber 11 g, sugar 9 g, protein 40 g, sodium 395 mg
Frozen Assets Diferent zones of your freezer cool things at diferent rates: Things on the shelves cool more slowly and things on the very bottom more quickly. When freezing leftovers of chili and soups, place the storage containers directly on the freezer bottom (not the shelf) to increase the speed at which the heat is removed and to prevent the formation of large ice crystals that pierce the cell structure of the food, which can ruin its texture. Also, remember that high-moisture items like stew expand up to 10 percent when they freeze, so leave some space between the top of the food and the lid of the container.
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