Easy Coconut Chicken Curry Recipe

Ingredients

• 4 boneless chicken thighs
• 1 cup of sliced onions
• 1 potato
• 5 cloves of garlic
• 1 can of coconut milk (13.5 oz)
• 2 tablespoons of curry powder
• 2 tablespoons of butter
• Olive oil
• Salt, as desired

Instructions

1. Cut your potatoes up in to cubes, slice up your onions, chop up your garlic, and cut your chicken in to cubes if you haven’t already.
2. In a large skillet, in low heat heat up your 2 tbsp of cooking fat/oil of choice. Once it melts, dump your curry powder in there. Swirl it around until well blended.
3. Add in the can of coconut milk. (The one I used is a Thai coconut milk, but if you can’t find that any where there’s Thai Kitchen’s available here.) Swirl it around.
4. Keep the coconut milk blend heated up and in a separate skillet, sauté the garlic and the onions with the remaining 2 tbsp cooking fat/oil of choice.
5. Once the onions are translucent, throw in the cubed chickens.
6. Once the meat is cooked very lightly, throw the cubed potatoes and the sauté chicken/onion/garlic mix in to the coconut milk/curry powder mix. Mix it all together well, and turn the heat to high. Once it starts simmering, lower the heat to medium low, and cover.
7. Let it cook for about 30 minutes or when your chicken is cooked thoroughly (and try not to die of hunger with all that delicious coconut milk aroma in the air!).

Recipe source: ohsnapletseat

Cleansing Detox Soup Recipes

This oil-free Cleansing Detox Soup is packed with all the good stuff, and by good stuff I mean immune-boosting natural remedies like fresh lemon juice, fresh zingy ginger, bright turmeric, balancing cinnamon, and a touch of spicy cayenne. 

Detoxifying vegetables and leafy greens like kale, broccoli, celery and carrots will cleanse, nourish and make you feel whole. I carefully chose each ingredient based on it’s healing properties and am sticking to oil free recipes all of January. You especially want to avoid cooking with oils in a cleansing and detoxifying recipe to allow the detoxification process to properly take place. 

INGREDIENTS

1. 1/4 cup water (or vegetable broth)
2. 1/2 of a red onion, diced
3. 2 cloves garlic, minced
4. 3 celery stalks, diced
5. 3 medium carrots, diced
6. 1 small head of broccoli, florets
7. 1 cup chopped tomatoes
8. 1 tablespoon fresh ginger, peeled and minced
9. 1 teaspoon turmeric (I used powdered)
10. 1/4 teaspoon cinnamon
11. 1/8 teaspoon cayenne pepper, or to taste (optional)
12. fine-grain sea salt and black pepper, to taste
13. 6 cups water (or 4 cups vegetable broth + 2 cups water)
14. 2 cups kale, de-stemmed and torn in pieces
15. 1 cup purple cabbage, chopped
16. juice from 1/2 of a small lemon (or a whole lemon, depending how much lemon flavor you prefer)

   

  INSTRUCTIONS

1. 1 In a large pot, add the water and turn on the heat to medium-high. After it's hot, add the onion and garlic. Sauté for 2 minutes, stirring occasionally. Add the celery, carrots, broccoli, tomatoes and fresh ginger. Stir and cook for 3 minutes, adding in extra water or broth as needed (another 1/4 cup). Stir in the turmeric, cinnamon, and cayenne pepper plus salt and pepper to taste.
2. 2 Visit Cleansing Detox Soup By https://www.theglowingfridge.com/ For Full Instructions

BEST ITALIAN WEDDING SOUP EVER

By combining elements of a few different Italian wedding soup recipes, I was able to create the ULTIMATE Italian wedding soup recipe — one that my whole family loves. Check out the rave reviews!

We all loved it, and I’ve been making it in double-batches ever since. This soup is delicious, comforting, and hearty enough for dinner, especially if you serve it with a salad and some good, fresh crusty bread.

RECIPES BY goodinthesimple [THANK YOU]

SOURCES = https://www.goodinthesimple.com/

INGREDIENTS

• 1 small onion grated
• 1/3 cup chopped fresh Italian parsley
• 1 large egg
• 1 teaspoon minced garlic
• 1 teaspoon salt
• 1 slice white bread crusts trimmed, grated or shredded
• 1/2 cup grated Parmesanoptional
• 8 oz lean ground beef
• 8 oz ground pork
• 12 cups chicken broth
• 1 box frozen chopped spinach
• approx 6-8 oz of Acini de Pepe or other tiny pasta*
• 2 tbsp parmesan optional

INSTRUCTIONS

1. To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Then add the cheese, beef, and pork. Shape the meat mixture into meatballs, and place on a baking sheet. I prefer the meatballs to be on the smaller side, but you can make them any size you want.
2. Visit BEST ITALIAN WEDDING SOUP EVER By https://www.goodinthesimple.com/ For Full Instructions

CREAMY SAUSAGE AND TORTELLINI SOUP

Creamy sausage and tortellini soup is a bowl full of comfort! It’s loaded with veggies, sausage and cheese tortellini- plus it comes together in just 45 minutes!

INGREDIENTS:

• 1 lb. Italian sausage
• 1 small yellow onion, diced
• 1 small shallot, diced
• 2 large carrots, peeled and diced
• 4 garlic cloves, minced
• ¼ c. all-purpose flour
• 5 c. chicken broth
• 14 oz. refrigerated cheese tortellini*
• 1 tsp. kosher sea salt
• ½ tsp. ground black pepper
• ½ tsp. Italian seasoning
• 6 ounces chopped fresh spinach
• 2 c. half & half (or heavy cream)

DIRECTIONS:

1. In a large stockpot set over medium-high, cook the sausage until browned. Using a slotted spoon, transfer the cooked sausage to a paper towel lined plate; set aside.
2. Add onion, shallot and carrot, sauté for 5 minutes or until the vegetables are soft. Add the garlic and sauté for an additional 2 minutes, or until fragrant, stirring occasionally to prevent it from burning.

VISIT https://lifemadesimplebakes.com to read the full post

Creamy Sausage and Tortellini Soup

Creamy sausage and tortellini soup is a bowl full of comfort! It’s loaded with veggies, sausage and cheese tortellini- plus it comes together in just 45 minutes!

INGREDIENTS:

• 1 lb. Italian sausage
• 1 small yellow onion, diced
• 1 small shallot, diced
• 2 large carrots, peeled and diced
• 4 garlic cloves, minced
• ¼ c. all-purpose flour
• 5 c. chicken broth
• 14 oz. refrigerated cheese tortellini*
• 1 tsp. kosher sea salt
• ½ tsp. ground black pepper
• ½ tsp. Italian seasoning
• 6 ounces chopped fresh spinach
• 2 c. half & half (or heavy cream)

DIRECTIONS:

1. In a large stockpot set over medium-high, cook the sausage until browned. Using a slotted spoon, transfer the cooked sausage to a paper towel lined plate; set aside.
2. Add onion, shallot and carrot, sauté for 5 minutes or until the vegetables are soft. Add the garlic and sauté for an additional 2 minutes, or until fragrant, stirring occasionally to prevent it from burning.

VISIT https://lifemadesimplebakes.com to read the full post

Slow Cooker Broccoli Cheese Soup

Slow Cooker Broccoli Cheese Soup – Calling all Panera broccoli cheese soup lovers! I’m popping in with a healthy recipe for an easy Slow Cooker Broccoli Cheese Soup that takes less than 10 minutes to prep. This is one of the best crock pot recipes to make you feel just as warm and toasty as the Panera original.

The most easy and healthy recipe for Broccoli and Cheese Soup you’ll find! Made with lots of fresh veggies, cheddar, and your crock pot does all the work.

Ingredients:

• 5 cups chopped broccoli florets (about 16 ounces)
• 1 cup grated carrots (you can grate yourself or use bagged, pre-cut julienne carrots)
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 2 ounces reduced fat cream cheese (do not use fat free)
• 1 teaspoon dried oregano
• 1/4 teaspoon freshly grated nutmeg
• 2 1/2 cups reduced sodium chicken or vegetable broth
• 1 (12-ounce) can 2% evaporated milk
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 (8-ounce) block sharp cheddar cheese, grated*

Directions:

1. Place the broccoli, carrots, onion, and garlic in the bottom of 5-to-6-quart slow cooker. Top with the cream cheese, oregano, nutmeg, and chicken broth. Stir to evenly distribute the ingredients. Cover and cook on high for 2 hours or low for 4-6 hours, until the broccoliis tender.
2. Visit Slow Cooker Broccoli Cheese Soup https://www.wellplated.com/ for full instructions

CROCK POT VEGETABLE LENTIL SOUP

I’m finding that the older I get, the more I really adore hearty soups for dinner, and this delicious crock pot vegetable lentil soup is my newest recipe find! This crock pot vegetable lentil soup recipe is super versatile, as most veggie soups are. You can omit or swap the veggies that you don’t like to create the flavor you’re looking for.

Speaking of flavor, I was really excited and surprised by just how flavorful this vegetable lentil soup was—and without any meat!

RECIPES BY dearcrissy [THANK YOU]

INGREDIENTS:

• 1  16oz. bag brown lentils
• 8  cups vegetable stock
• 1  15.5oz. fire roasted diced tomatoes
• 2  medium white potatoes, diced
• 2  large carrots, sliced
• 1  stalk celery, sliced
• 1  large onion, diced
• ½ teaspoon salt
• ¼ teaspoon pepper
• 2 cups fresh kale, chopped

INSTRUCTIONS:

1. Add all ingredients to the crock pot except the kale and stir. Cook on low for 6-7 hours.
2. Visit CROCK POT VEGETABLE LENTIL SOUP By https://dearcrissy.com/ For Full Instructions

CHEESY VEGAN CAULIFLOWER POTATO SOUP

This cheesy vegan cauliflower potato soup is creamy, filling and bursting with flavour. It’s also gluten-free, Whole30 approved and requires just 1 hour and 10 ingredients. The recipe for this soup is pretty simple and only calls for 10 ingredients and about an hour.Plain old cauliflower soup didn’t sound that appealing so I decided to spice it up a bit.

 First, I roasted the cauliflower, along with potatoes, a bulb of garlic, some chopped onion and a few sprigs of rosemary.Then I cooked everything in some veggie stock for even more flavour, blended the soup to creamy perfection and added nutritional yeast for that vegan cheese flavour we all know and love.

RECIPES BY exsloth [THANK YOU]

INGREDIENTS

• 1 bulb of garlic
• ½ a head of cauliflower, broken up into smaller florets
• 2 potatoes, peeled and chopped
• 2 - 3 sprigs of rosemary
• ⅓ cup chopped red onion
• 2 - 3 tbsp olive oil
• 2 cups veggie stock
• 3 tbsp nutritional yeast
• ½ tsp prepared mustard
• salt and pepper to taste
• Optional:
• almond milk to thin the soup if necessary
• chives for garnish

INSTRUCTIONS

1. Preheat oven to 425F, grease a roasting pan or line a baking sheet with parchment paper and set aside
2. Peel and discard the outer leaves from the garlic, leaving the skin intact. Cut about ¼ - ½ inch from the top of the head of garlic, exposing the individual cloves
3. Add the garlic, cauliflower florets, potatoes, rosemary and ½ the chopped onion to the roasting pan or baking sheet, season with salt and pepper and drizzle with 1 - 2 tbsp olive oil. Be sure to rub the oil into the garlic so the top is completely coated then cover the garlic with foil
4. Bake for about 30 minutes until the veggies are tender and starting to brown and the garlic is soft
5. Visit CHEESY VEGAN CAULIFLOWER POTATO SOUP By http://www.exsloth.com/ For Full Instructions

Panera’s Copycat Broccoli and Cheddar Instant Pot Soup

Panera’s CopyCat Broccoli and Cheddar soup is probably hands down one of my favorite items to order off the menu. Whether you get it in a bread bowl or a regular bowl this soup is perfection. You have that creamy and cheesy texture with pieces of broccoli and carrots throughout that make each bite a little piece of heaven. I love Panera but I don’t want to hop in my car every time I get a craving, so I created a copycat broccoli cheese Instant Pot soup that gives you the same creamy and flavorful soup, you dream about. 

Panera’s Copycat Broccoli and Cheddar Instant Pot soup is also probably one of the most comforting soups you can make, plus broccoli is great to incorporate into your diet. I will share the amazing benefits of broccoli below, and it might make you even more excited to serve up this soup to your family.

RECIPES BY adventuresofanurse [THANK YOU]

15 minutes cook time is way too long. The soup had an awful smell and weird aftertaste. Broccoli should only be cooked for 5-6 minutes in the instant pot. Made this tonight exactly as The recipe directed. It did not taste anything like Panera Bread’s broccoli cheese soup. Very disappointed.

This soup recipe was wonderful! The soup was too runny for my personal taste and I will add a thickening agent text time, but otherwise another wonderful recipe for those busy weeknights!Delicious, just a tip, after adding milk to let it low boil for 5 minutes, cool a bit so cheese doesn't curdle as mine did and I had to blend it in my Nutribullit to complete it. Also added salt & pepper to taste in bowl.

Ingredients

• 1 pound fresh broccoli chopped
• 8 oz cheddar cheese
• 1 small onion chopped
• 3 cups chicken broth
• 2 cups milk or heavy cream
• 1 cup shredded carrots
• 2 tbs hot sauce (optional)
• 1/4 tsp nutmeg

Instructions

1. Place chopped onion, carrots, broccoli, Nutmeg, and chicken broth in the Pot.
2. Place on Manual high pressure for 15 minutes.
3. Add 8 oz Cream Cheese 
4. Visit Panera’s Copycat Broccoli and Cheddar Instant Pot Soup By https://www.adventuresofanurse.com For Full Instructions