Chunky Soup

Chunky Soup
 
Author:
Ingredients
  • 2 tablespoons butter
  • 2 onions, chopped
  • 4 cups peeled, cubed potatoes
  • 2 boneless/skinless chicken breasts cubed
  • 1½ cups chopped carrots
  • 4 cloves garlic, minced
  • 1 tablespoon Italian seasoning
  • 2 cups milk
  • 1 tablespoon cornstarch
  • 1 (14.5 ounce) can diced tomatoes
  • 1¼ cups chicken broth
  • 1 can tomato paste (6 oz)
  • salt and pepper to taste
Instructions
  1. Melt the butter in a large saucepan over medium heat, and cook the onions until tender.
  2. Mix in the potatoes, celery, carrots, chicken, and garlic.
  3. Season with Italian seasoning.
  4. Pour in milk, gradually stir in cornstarch, and bring to a boil.
  5. Mix in tomatoes, broth, and tomato paste.
  6. Return to boil, reduce heat to low, and simmer 1 hour.
  7. Season with salt and pepper.

2014-02-17 18.32.07

Mighty Meat Bison with Mushroom & Onions

Special thanks to Pritikin Longevity Center for the recipe!

Mighty Meat Bison with Mushroom & Onions
 
Author:
Ingredients
  • 4 four-ounce grass-fed, free-range bison steaks
  • ½ pound button mushrooms, cleaned and sliced
  • ½ pound shiitake mushrooms, cleaned and sliced
  • 4 garlic cloves, finely sliced
  • ½ pound onions, thinly sliced
  • 1 ounce balsamic vinegar
  • ¼ cup red wine
  • ¼ cup Low-Sodium Very Veggie Juice
  • 1 teaspoon chopped fresh thyme leaves
  • 1 teaspoon chopped fresh tarragon
Instructions
  1. Heat a large nonstick sauté pan over high heat. Sear bison for about 90 seconds per side, or until a crust is formed but the meat is not fully cooked. Remove bison from pan and set aside.
  2. Add mushrooms, garlic, and onions to the pan; sauté until soft and lightly browned, about 4 minutes.
  3. Deglaze pan with vinegar. (To deglaze: Pour vinegar into pan, then gently scrape bottom of pan with a wooden spoon to loosen the caramelized juices.)
  4. Add wine, Knudsen Low-Sodium Very Veggie Juice, thyme, and tarragon. Simmer for two minutes.
  5. Add bison steaks back to pan and simmer until bison is cooked through.

Veggie Spaghetti Sauce

Veggie Spaghetti Sauce
 
Author:
Ingredients
  • One tablespoon olive oil
  • One cup frozen mixed peppers and onions
  • One spoonful minced garlic from a jar
  • One 14 ounce can petite diced tomatoes and onions
  • About a cup full of Hunt’s No Sugar Added Italian Sauce (you can find it next to the spaghetti sauce in the grocery store)
  • Dried Italian Seasoning
Instructions
  1. Warm the olive oil in a large skillet, carefully add the frozen peppers and onions and the minced garlic and saute until the peppers are thawed and soft.
  2. Drain some of the liquid from the can of tomatoes and add to the skillet, stirring until combined and heated through.
  3. Pour in the Italian Sauce and sprinkle with Italian seasoning, taste, and add a sprinkle of salt if needed. Stir it all together and let it gently simmer on the stove until the liquid is slightly reduced and thickened.
  4. Serve over hot cooked pasta with salad and green veggies on the side.