DETOX SOUP

 DETOX SOUP

https://www.365daysofcrockpot.com/instant-pot-detox-soup/

My whole family liked this.  We had with homemade bread.  I added pasta noodles and some of the italian pasta (what I use in blue zone soup) that I had left over.  Was really good as a leftover.  Liked with croutons as well.  I did on the stove top.  Had it simmering about 1/2 the day.

2 tsp olive oil (I didn’t use)

1 cup chopped onions

1 Tbsp minced garlic

8 cups vegetable broth (or 8 cups water + 8 tsp Better Than Bouillon vegetable base)

1 (14.5 oz) can petite diced tomatoes or crushed tomatoes

1 ½ cups frozen corn

1 cup diced celery

1 ½ cups sliced carrots

1 (12 oz) bag frozen cauliflower florets

1 (10 oz) bag frozen green beans

1 (15 oz) can black eyed peas (rinsed and drained) (didn't have so did a white bean)

½ tsp salt

½ tsp pepper

1 Tbsp tomato paste

1 Tbsp cumin

1 Tbsp chili powder

Turn your Instant Pot to the sauté setting. When the display says HOT add in the oil and swirl it around. Add in the onion and sauté for about 3 minutes. Then add in the garlic and sauté for 20 seconds. Pour in the vegetable broth. Keep the pot on the sauté setting while you prepare all the vegetables. The vegetable broth should be boiling or almost boiling when you add in the rest of the ingredients.

Add in the tomatoes, corn, celery, carrots, cauliflower, green beans, black eyed peas, salt, pepper, tomato past, cumin and chili powder. Turn off Instant Pot.

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 1 minute. When the time is up let the pot sit for 5 minutes. Then move the valve to venting. Remove the lid.

Stir and then ladle into bowls and serve. 

Slow Cooker

Heat a pan over medium high heat and then add in the oil. Add in the onion and sauté for about 3 minutes. Then add in the garlic and sauté for 20 seconds. Transfer mixture to the slow cooker.

Add in the vegetable broth, tomatoes, corn, celery, carrots, cauliflower, green beans, black eyed peas, salt, pepper, tomato past, cumin and chili powder. 

Cover and cook on low for 4-6 hours, or until vegetables are tender. 

Stir and then ladle into bowls and serve.

Some Substitution Ideas:

Diced fresh tomatoes can be used in the place of canned tomatoes

Canned corn or fresh corn can be used in the place of frozen corn

Fresh cauliflower florets can be used in the place of frozen

Fresh green beans can be used in the place of frozen

If you want to use dried black eyed peas you will need to cook them separately first. You can pressure cook them for 15 minutes with plenty of water and then drain and rinse. Use about ½ cup of dried black eyed peas for the equivalent of one can.

You can use any other type of cooked legume in this recipe in the place of black eyed peas. For example, white beans, black beans or chickpeas are all good options.

MINESTRONE SOUP

HEALTHIFIED CHICKEN MINESTRONE SOUP

http://www.eatbetteramerica.com/Recipes/RecipePrint.aspx?id=49284&revs=&text=Smalltext

So good. Jackson loved helping me make it. We had it with grilled cheese sandwiches on homemade wheat bread - yum!

75% less sat fat • 50% less cholesterol than the original recipe—see the comparison. Minestrone, an Italian vegetable soup, is a healthy option for lunch or dinner. Use low-sodium chicken broth and boneless, skinless chicken breast to keep the sodium and calories in check. 

prep time:25 min

start to finish:45 min

makes:8 servings

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1	tablespoon olive oil
1	cup sliced carrots
1/2	cup chopped celery
1/2	cup chopped onion
5 1/4	cups Progresso® reduced-sodium chicken broth
2	(15 oz) cans Progresso® cannellini beans (white kidney beans), rinsed and drained
8	ounces skinless, boneless chicken breast, cut into bite-size pieces
1	cup fresh green beans cut into 1/2-inch pieces (4 ounces)
1/4	teaspoon black pepper
1	cup dried multigrain bow tie pasta
1	medium zucchini, quartered lengthwise and cut into 1/2-inch-thick slices
1	(14.5 oz) can Muir Glen® diced tomatoes with basil and garlic undrained

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1.	In a 5- to 6-quart Dutch oven heat oil over medium heat. Add carrots, celery, and onion; cook for 5 minutes, stirring frequently. Add chicken broth, cannellini beans, chicken, green beans, and pepper. Bring to boiling; add uncooked pasta. Reduce heat. Simmer, uncovered, for 5 minutes.
2.	Stir in zucchini. Return to boiling; reduce heat. Simmer, uncovered, for 8 to 10 minutes more or until pasta is tender and green beans are crisp-tender. Stir in undrained tomatoes; heat through.

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Nutritional Information

1 1/3 cups: Calories 210 (Calories from Fat 25); Total Fat 2 1/2g (Saturated Fat 1/2g, Trans Fat0g);Cholesterol 15mg; Sodium 850mg; Total Carbohydrate 33g (Dietary Fiber 7g, Sugars 6g); Protein19g Percent Daily Value*: Vitamin A 60%; Vitamin C 20%; Calcium 8%; Iron 15% Exchanges:2 Starch; 0Other Carbohydrate; 1 Vegetable; 1 1/2 Lean Meat Carbohydrate Choices: 2

*Percent Daily Values are based on a 2,000 calorie diet.

PERFECTLY LEMON GREEN BEANS

PERFECTLY LEMON GREEN BEANS
Yum!  Would be good with asparagas too.

2 1/2# fresh green beans, trimmed
4 TBLS butter
6 TBLS slivered almonds
2 TBLS lemon juice
1/4 tsp salt
1/8 tsp pepper

Cook green beans in boiling salted water 5 – 7 minutes or until crisp-tender. Plunge beans in ice water to stop the cooking process; set aside. Melt the butter in the same saucepan; stir in the almonds. Cook over low heat for 2 minutes, or until the almonds are very light brown. Stir in the lemon juice, salt, and pepper. Drain the now-cooled green beans thoroughly, shaking off any excess water. Put the beans in a microwave-proof casserole or serving dish, pour the lemon butter mixture over them and toss to coat. Cover and refrigerate until just before it is time to serve the meal. Reheat the beans by microwaving them on high for 4 – 6 minutes, or until they are heated through and thoroughly cooked. Toss the green beans with the lemon butter again to distribute it evenly over the beans before serving. 

GREEN BEANS WITH BROWN SUGAR AND BACON

BROWN SUGAR AND BACON GREEN BEANS
We liked these, but next time I think I will try less butter and sugar and see if we still like.
UPDATE: I added 1/2 the butter and 1/2 the sugar.  Was still really good.  Also used turkey bacon.  Used garlic powder and fresh green beans from Cathy Gray.

1 (16 oz) frozen green beans
6 bacon strips, cut into 1" pieces
1/4 cup butter
1/4 cup brown sugar
garlic salt, to taste (I just sprinkled)

Fry bacon until done but not quite crisp.  Drain grease and add butter and brown sugar.  Cook until sugar is dissolved.  Steam green beans.  Drain and season with garlic salt.  Add to bacon/sugar mixture.  Serve immediately.  If sugar mixture starts to harden, quickly reheat it before pouring over beans.  Makes 4 servings.

CHICKEN POTATO AND GREEN BAKE

This is so easy and yummy!

4-6 raw chicken breasts
potatoes
green beans (fresh or canned-really any green veggie would work. 

Arrange in 9×13 dish. Sprinkle with a packet of Italian dressing mix and then top with a melted stick of butter. Cover with foil and bake at 350 degrees for 1 hour. take the foil off the last 10 min.

LENTIL SOUP

GERMAN LENTIL SOUP

We all liked this. It was posted on the Allred Biggest Loser Blog by Melody. This is what she said about it:

I made this soup for my family, my parents, and my sister's family. Everybody gobbled it up and wanted more, even the kids. We realized that it is actually quite healthy! It's got lots of fiber and nutrients, as well as being relatively low-calorie. Yes, it has bacon in it, but is also makes about 8 servings, so you are only getting a half a slice of bacon, which isn't bad at all. Enjoy!

4 bacon slices, diced
1 onion, diced
3 carrots, sliced
3 or 4 celery stalks, sliced
1 ham steak, cut up
1 16 oz package brown lentils
1/2 tsp pepper
1/2 tsp thyme
2 bay leaves
8 cups hot water
2 tsp salt

---2 T lemon juice (the lemon juice makes it!)

In 5 quart pon over medium-high heat, fry bacon until lightly browned (next time I would cook it until almost crisp). Add onions, celery, and carrots and cook until onions are tender, about 5 minutes. Add ham, lentils, pepper, thyme, bay leaves, hot water, and salt. Cover and simmer over low heat 1 hour or until lentils are tender. Discard bay leaves.

Stir in lemon juice.

INSTANT POT LENTILS
https://www.pressurecookrecipes.com/instant-pot-lentils
I really liked this recipe.  Tasted like minestroni soup.  Really good with croutons or crackers.
I soaked and rinsed my lentils.  I also cooked them for about 2 minutes in the instant pot and then rinsed again.  I felt this helped a lot with the gassiness.

2 cups lentils
4 cups vegetable stock
2 bay leaves
2 carrots, roughly diced
2 ribs celery, roughly diced
2 T unsalted butter or olive oil (I didn't use this - just used vegetable stock)
1 # smoked kielbasa sausage (didn't add)
1 onion, roughly diced
1 shallot, roughly diced
6 cloves garlic, roughly diced
14 oz crushed tomatoes
1 tsp cumin seed, ground
1 T regular soy sauce
1 T fish sauce (can substitute with regular soy sauce)

Garnish: (didn't do this)
dash of balsamic vinegar
freshly grated parmesan cheese

Brown sausage in saute more function to heat up Instant Pot.  Wait until HOT appears on the screen (8 min)

Add to 2 T butter or oil or broth - add in sausage and saute 5 min

Add in diced onion, shallots and saute for 3 minutes.  Add in minced garlic, 1 tsp ground cumin and 2 bay leaves then saute another minute.

Pour in 1/2 cup unsalted stock, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot.  Give it a quick mix.

Add in 2 cups green lentils, diced carrots,, diced celery, 1 T soy sauce 1 T fish sauce.  Pour in 3 1/2 cups stock then give it a quick mix.  Layer 14 oz crushed tomatoes on top of the other ingredients in Instant Pot - do not mix!

Make sure venting position is on sealing.  Pressure cook 10 minutes - natural release 10 minutes.

If you want it thicker, change to saute more function.  Take a little out and put in a bowl to see if you like the balsamic vinegar before adding to the whole pot.

Curried Sweet Potato, Lentil and Chicken Soup

1	large or 2 medium dark-orange sweet potatoes, peeled, cut into 1/2-inch cubes (2 cups)
1/4	cup chopped onion
1/2	cup apple juice
1/2	cup water
2	cans (19 oz each) Progresso® Vegetable Classics lentil soup
1 1/2	cups Green Giant® frozen cut green beans
1	cup finely chopped cooked chicken
2	to 3 teaspoons curry powder

1.

In 3-quart saucepan heat sweet potatoes, onion, apple juice and water to boiling over medium-high heat. Reduce heat to medium-low. Cover; cook 5 minutes.

2.

Stir in soup, beans, chicken and curry powder. Heat to boiling. Reduce heat to medium-low. Cover; simmer 10 to 15 minutes, stirring occasionally, until vegetables are tender. 1 Serving: Calories 220 (Calories from Fat 30); Total Fat 3 1/2g (Saturated Fat 1g, Trans Fat 0g); Cholesterol20mg; Sodium 670mg; Total Carbohydrate 34g (Dietary Fiber 6g, Sugars 6g); Protein 14g Percent Daily Value*: Vitamin A 150%; Vitamin C 6%; Calcium 6%; Iron 15% Exchanges: 2 Starch; 0 Other Carbohydrate; 1Vegetable; 1 Very Lean Meat Carbohydrate Choices: 2 *Percent Daily Values are based on a 2,000 calorie diet.