Soup

Seasoned Creamy Chicken

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*Serves 1

Per Serving: Calories 168, Carbs 10g, Protein 27g, Total Fat 2g

Ingredients: 

  • 1 pkt CarbEssentials Creamy Chicken Soup w/ Vegetables Mix*

  • 2/3 cup water

  • 1/4 cup each (Oregano, Basil & Garlic Powder)

  • 1 tbsp dried onion flakes

  • 1 tbsp fat free cream cheese

  • 1/2 breast boneless skinless chicken breast, cubed & cooked

Instructions: 

  • Prepare soup as directed on package, adding oregano, basil, garlic powder, onion flakes, cream cheese and COOKED chicken cubes; stir until well blended.

  • Microwave on medium-low for 2–4 minutes or until hot; stir again and serve.

Egg Drop Soup

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*Serves 4

Per Serving(per loaf): Calories 160, Protein 27g, Total Fat 4g, Carbs 2g

Ingredients: 

  • 4 Packet or

  • 4 Scoop UNJURY® Chicken Soup Flavor*

  • 4 Medium Eggs

  • 4 Cups Water

Instructions: 

  • Whisk the egg in a bowl. Set aside.

  • Measure water into a microwave-safe mug. Place water in microwave and heat until simmering.

  • Using a fork, slowly mix the whisked egg into the water until the egg forms a stringy consistency.

  • Let the water-and-egg mixture cool to 140° F.

  • Once the water-and-egg mixture has cooled, slowly whisk in UNJURY until well combined.

Warm-Me-Up Turkey Chili

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*Serves 4

Per Serving(per loaf): Calories 272, Protein 30g, Total Fat 4g, Carbs 38g, Fiber 12g

Ingredients: 

  • 1 tablespoons olive oil

  • 1 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces

  • 1/2 cup chopped onion

  • 1/2 cup celery stalks, chopped

  • 1/2 cup green or red bell pepper, seeded and chopped

  • 1/2 cup poblano chile peppers, seeded and chopped

  • 3 tsp minced garlic 1 tablespoons ground cumin

  • 1/2 tablespoon chili powder

  • 1/2 tablespoon dried oregano dash of crushed red pepper

  • 1/2 can (28oz) tomato puree

  • 1 cans (28oz) diced tomatoes

  • 1/2 can (15oz) black beans, rinsed and drained

  • 1/2 can (15oz) can pinto beans, rinsed and drained

Instructions: 

  • In a large pan heat oil over medium-high heat.

  • Add ground chicken; cook and stir until browned.

  • Remove half of the turkey. Add onion, celery, peppers and garlic. Cook for 5–6 minutes or until the onion is tender, stirring occasionally.

  • Stir in cumin, chili powder, oregano, crushed red pepper and salt. Cook and stir for 2 minutes more.

  • Return turkey to pan. Add tomato puree and undrained tomatoes to pan; stir to combine. Bring to boiling; reduce heat.

  • Simmer, covered, for 30 minutes, stirring occasionally. Stir in the drained black and pinto beans. Simmer, covered, for 10 minutes more. Season to taste.

Slow-Cooker Chicken Parmesan Soup

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*Serves 6 

Per Serving(about 1.3 cups): Calories 247, Protein 25g, Total Fat 7.3g, Carbs 23g, Fiber 4.8g

Ingredients: 

  • 4 garlic cloves, minced

  • 1 green bell pepper, chopped

  • 1/2 medium white onion, chopped

  • 1 can (14.5 ounces) crushed tomatoes

  • 1/2 pound (raw) boneless, skinless chicken breast (about 1 large breast)

  • 5 cups chicken broth, plus additional if needed

  • 1/2 cup shredded Parmesan cheese, plus extra for garnish

  • 2 tablespoons chopped fresh basil

  • 2 teaspoons chopped fresh oregano

  • 1 teaspoon kosher salt

  • 1/2 teaspoon ground black pepper

  • 1/4 teaspoon red pepper flakes

  • 4 ounces (uncooked) dry gemelli or penne pasta

  • 2 tablespoons unsalted butter

  • Chopped fresh basil or parsley, for garnish

Instructions: 

  • In slow cooker, stir together garlic, bell pepper, onion, tomatoes, chicken, broth, 1/2 cup cheese, basil, oregano, salt, black pepper and red pepper flakes. Cook on high 3-1/2 hours or on low 7 hours.

  • Transfer chicken to cutting board and use forks to coarsely shred; return to slow cooker. Stir in pasta. Cook on high 20-30 minutes longer or until pasta is cooked al dente.

  • If soup becomes too thick after pasta is cooked, stir in additional broth or water until desired consistency is reached, and warm through.

  • Serve garnished with extra Parmesan cheese and chopped basil or parsley.

Chicken Noodle Soup Meal-Prep Freezer Pack Slow-Cooker

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*Serves 8 

Per Serving( about 2 Cups) : Calories 327, Protein 36g, Total Fat 5g, Carbs 33g, Fiber 5g

Ingredients: 

  • 8 ounces whole-wheat egg noodles or other whole-wheat noodles

  • 3 pounds bone-in chicken breast, skin removed

  • 2 cups chopped onion

  • 1 cup chopped carrot

  • 1 cup chopped celery

  • 2 sprigs thyme

  • 8 cups low-sodium chicken broth

  • 2 teaspoons kosher salt

  • 2 cups frozen peas

  • ¼ cup chopped fresh dill, plus more for garnish

  • 2 tablespoons lemon juice

Instructions: 

  • Cook noodles according to package directions. Drain and rinse with cold water to cool.

  • Meanwhile, place chicken, onion, carrot, celery and thyme in a sealable gallon-size freezer bag. Place the cooled noodles in a separate sealable gallon-size freezer bag. Freeze both bags until ready to use. Let the bags defrost in your refrigerator for 1 day before cooking.

  • Combine the chicken mixture, broth and salt in a 6-quart slow cooker (reserve the noodles). Cook on High for 4 hours or Low for 8 hours. Add peas during the last 10 minutes of cooking.

  • Transfer the chicken to a clean cutting board. When the chicken is cool enough to handle, remove the meat from the bones and shred into bite-size pieces. Stir the chicken into the soup along with the noodles, dill and lemon juice.

  • Garnish with more dill, if desired.

Slow-Cooker Beef Stew

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*Serves 4 

Per Serving: Calories 317, Protein 35g, Total Fat 9g, Carbs 22g, Fiber 4g

Ingredients: 

  • 12 ounces small red potatoes, quartered

  • 4 medium carrots, cut into ½ inch pieces

  • 1 small red onion, cut into wedges

  • 1 pound beef stew meat

  • 1 (10.75 ounce) can condensed cream of mushroom or cream of celery soup

  • 1 cup beef broth

  • ½ teaspoon dried marjoram or dried thyme, crushed

  • 1 (9 ounce) package frozen cut green beans, thawed

Instructions: 

  • In a 3- ½- or 4-quart slow cooker place potatoes, carrots, onion, stew meat, soup, beef broth, and marjoram. Stir to combine.

  • Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4- ½ hours.

  • If using low-heat setting, turn to high-heat setting. Stir in thawed green beans. Cover and cook for 15 minutes more or just until green beans are tender.

Hearty Chicken Chili

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*Serves 2

Per Serving: Calories 297, Protein 31g, Total Fat 6g, Carbs 29g, Fiber 7g

Ingredients: 

  • 1/2 lb ground chicken breast

  • 1/2 onion, chopped

  • 1/2 green bell pepper, chopped

  • 1/2 jalapeno, chopped

  • 1 tsp. minced garlic

  • 1/2 tbsp. ground cumin

  • 1/4 tsp ground coriander

  • 1/2 can low-sodium pinto beans, drained & rinsed

  • 1/2 can diced tomatoes, undrained

  • 1/2 cup salsa

Instructions: 

  • Spray large saucepan with cooking spray.

  • Cook chicken and onion over medium-high heat for 5-7 minutes, stirring constantly to break up chicken. Return chicken to pan.

  • Stir in bell pepper, garlic, chili powder, and cumin, and cook for 5 minutes, stirring occasionally.

  • Add remaining ingredients and bring to a boil.

  • Reduce to simmer, cover and cook for 20 minutes.

Slow Cooker 3-Bean Chili

 

Recipe makes 10 servings, serving size is 1 cup.  

Calories 231, Protein 19.5g, Total Fat 5g, Carbohydrates 27.5g, Fiber 8g.

Ingredients: 

  • 1.3 Pound (20 oz) 99% Lean Ground Turkey Breast

  • 1 Small Onion, Chopped

  • 1 (28 oz) Can Diced Tomatoes, Drained

  • 1 (16 oz) Can Tomato Sauce

  • 1 (4.5 oz) Can Chopped Chilies

  • 1 (15 oz) Can Chickpeas, Drained

  • 1 (15.5 oz) Can Black Beans, Drained

  • 1 (15.5 oz) Can Small Red Beans, Drained

  • 2 Tablespoon Chili Powder

  • 1 Teaspoon Cumin

  • 1/2 Cup Chopped Red Onion (for topping)

  • 1/2 Cup Chopped Fresh Cilantro (for topping)

  • Optional Toppings: Shredded Cheddar, Avocado

Instructions: 

  • Brown turkey and onion in a medium skillet over medium-high heat until cooked through. Transfer to the slow cooker with the beans, chilies, chickpeas, tomatoes, tomato sauce, chili powder, and cumin; mixing well.

  • Cook on high 6 to 8 hours or low for 10 to 12 hours.

  • Garnish with red onions, cilantro, and your favorite toppings.