It’s that time of year again—time to make those resolutions. Maybe you overdid it a bit with the holiday cookies or maybe you’re just on the hunt for healthier versions of your favorite comfort foods to help get you through those cold winter months, either way, we’ve got you covered! Say goodbye to empty calories and extra carbs and hello to something good for you yet still delicious. Let’s dig in!
Skinny Cream of Chicken and Broccoli Soup
This soup cuts out the extra carbs and fat in the traditional recipe, but maintains all that creamy goodness you need in a comforting soup. Top with a sprinkle of shredded cheddar or some chopped green onion for some extra flair.
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon butter
- 1 pound boneless skinless chicken breast
- 8 cups low sodium chicken broth
- 3 tablespoons dry white wine
- 2 tablespoons dijon mustard
- 1 teaspoon cornstarch
- 1/2 teaspoon paprika
- 1/4 teaspoon red pepper flakes
- 4 ounces fat free cream cheese
- 3 cups small frozen broccoli florets
- salt and pepper, to taste
- Melt butter in 4 quart soup pot.
- Add the onions and garlic and sauté for 3-4 minutes.
- Add the chicken breasts, broth, white wine, Dijon mustard, corn starch, paprika, red pepper flakes, 1 teaspoon salt, and ½ teaspoon ground black pepper.
- Bring the broth to a boil. Turn the heat to low, cover and simmer for 15-20 minutes or until the chicken is cooked all the way through.
- Remove the chicken breasts. Add in the cream cheese and whisk to melt the cream cheese into the broth.
- Shred the chicken and add back into the soup.
- Add the broccoli florets and simmer until cooked through.
- Salt and pepper, to taste.
Q TIP: Serve up warm in our Pearl Bowls!
Black Bean Fiesta Salad
Who said salads need to be boring? This salad skips on the oily dressings but drives up the flavor. This is a perfect dish for when you’re craving a burrito but want to cut down on all the carbs and cheese.
- 19 oz black beans 1 can, drained and rinsed
- 10 oz corn kernels 1 can, drained
- 2 cups tomatoes chopped
- 1 avocado chopped
- 1 jalapeno minced
- 1/4 cup cilantro chopped
- 4 green onions chopped
- zest from one lime
- 4 tbsp lime juice
- Salt, to taste
- Pepper, to taste
- To a large bowl add the black beans, corn kernels, chopped tomatoes, avocado, jalapeno pepper, cilantro and green onions.
- Zest one lime and add the zest to the bowl, then squeeze the lime juice from 2 limes, then season with salt and pepper.
- Toss everything well together.
- Serve with low carb tortilla chips, try these chips by Siete.
Q Tip: Serve as a healthy dip in our Chip and Dip Platter!
Salmon Quinoa Burgers
Salmon is a healthy, lean protein, but it can get boring making the same salmon filets over and over again. These burgers are absolutely delicious served with a salad and drizzled with your favorite sauce!
- 16 oz salmon fillet, skin removed
- 1 tsp olive oil
- 1/3 cup diced shallots
- 1 cup chopped kale
- salt and pepper, to taste
- 3/4 cup cooked quinoa
- 2 tbsp Dijon mustard
- 1/2 tsp Old Bay
- 1 large egg, beaten
- In a small bowl, whisk the olive oil, vinegar, shallots, dijon, salt and pepper.
- Place the salmon in a food processor to finely chop and transfer to a large bowl.
- Heat a large nonstick skillet over medium heat, add the oil and saute shallots and kale.
- Season with salt and pepper and cook over medium heat until wilted and tender.
- Transfer to the bowl with salmon along with quinoa, Dijon, Old Bay and egg. Mix to combine, then form into 5 patties, about 1/2 cup each.
- Lightly heat a nonstick grill pan or skillet over medium heat, when hot spray with oil and add the salmon patties.
- Cook for 4 to 5 minutes, then gently turn and cook an additional 4 to 5 minutes.
- Serve with a salad and your favorite dressing.
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