Loaded with vegetables, this healthy cabbage soup recipe is packed with flavor. Make a big batch on the weekend and serve for lunch or dinner during the week as part of a healthy weight loss plan. During the holidays, sweet treats are everywhere. These selections from “Our 20 Best […]
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During the holidays, sweet treats are everywhere. These selections from “Our 20 Best Recipes of 2023” at eatingwell.com are perfect for anyone looking to eat healthier in the new year. The website also features a “30-Day No Sugar High Protein” plan as well as information about how a diet that lowers inflammation helps with a variety of health conditions.
Weight Loss Cabbage Soup
2 Tbsp. extra-virgin olive oil
1 medium onion, chopped
2 medium carrots, chopped
2 stalks celery, chopped
1 medium red bell pepper, chopped
2 cloves garlic, minced
1-1/2 tsp. Italian seasoning
1/2 tsp. ground pepper
1/4 tsp. salt
8 cups low-sodium vegetable broth
1 medium head green cabbage, halved and sliced
1 large tomato, chopped
2 tsp. white-wine vinegar
Heat oil in a large pot over medium heat. Add onion, carrots and celery. Cook, stirring, until the vegetables begin to soften, 6 to 8 minutes. Add bell pepper, garlic, Italian seasoning, pepper and salt and cook, stirring, for 2 minutes.
Add broth, cabbage and tomato. Increase heat to medium-high and bring to a boil. Reduce heat to maintain a simmer. Partially cover and cook until all the vegetables are tender, 15 to 20 minutes more. Remove from heat and stir in vinegar.
Creamy Chicken Soup With Rotisserie Chicken
2 Tbsp. unsalted butter
1 Tbsp. olive oil
2 cups chopped yellow onion
1 cup chopped carrots
1 cup chopped celery
1-3/4 tsp. kosher salt
3 Tbsp. all-purpose flour
4 cups unsalted chicken stock
2 cups whole milk
4 oz. uncooked whole-wheat egg noodles
3 cups coarsely chopped rotisserie chicken or left over chicken
1 cup frozen green peas
Melt butter with olive oil in a large Dutch oven over medium-high heat. Add onion, carrots, celery and salt. Cook, stirring often, until vegetables are slightly softened, 6 to 8 minutes. Add flour and stir to coat. Stir in stock and milk and let the mixture come to a boil. Add uncooked noodles to the boiling mixture. Cover and cook until noodles are al dente, about 8 minutes. Stir in chicken and peas and cook until pasta reaches desired doneness and chicken and peas are warmed through, about 1 to 2 more minutes. Serve immediately.
Ground Beef and Potatoes Skillet
3 Tbsp. extra-virgin olive oil, divided
1 lb. 90% lean ground beef
2 tsp. ground cumin
3/4 tsp. salt
1/4 tsp. ground pepper
3 medium Yukon Gold potatoes, diced
1 medium yellow onion, chopped
1 yellow bell pepper, diced
2 cloves garlic, minced
1 bunch kale, stemmed and roughly chopped
2 plum tomatoes, cored and diced
1 scallion, thinly sliced crosswise (optional)
1 poblano pepper, diced (optional)
Heat 1 Tbsp. oil in a large skillet over medium-high heat. Add beef, cumin, salt and pepper. Cook, stirring often to break up the meat, until evenly browned, about 6 minutes. Using a slotted spoon, transfer the beef to a paper-towel-lined plate; do not wipe out the pan. Add 1 Tbsp. oil to the drippings in the pan. Add potatoes and cook, stirring occasionally, until the potatoes begin to caramelize and are tender, about 20 minutes. Transfer the potatoes to the plate with the beef.
Heat the remaining 1 Tbsp. oil in the skillet over medium heat. Add onion and peppers and cook, stirring occasionally, until tender, about 6 minutes. Add garlic and cook, stirring often, until aromatic, about 1 minute. Add kale and tomatoes, stirring often, until the kale is wilted and the tomatoes are heated through, about 3 minutes. Stir in the beef and potatoes. Sprinkle with sliced scallions, if desired.
