Harry Potter and the Summer Sweat Off ( June - Aug)

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MeganD1704
MeganD1704 Posts: 733 Member
edited June 2020 in Social Groups
Learning to combine different ingredients to brew a concoction that produces the desired effect is achieved in this classroom. Potions is about sharing recipes, learning and nutrition!

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  • chanstriste13
    chanstriste13 Posts: 3,277 Member
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    love this! i will report back with something to share.
  • porterca
    porterca Posts: 187 Member
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    Chicken Breast with Shaved Brussel Sprouts.

    http://www.health.com/health/recipe/0,,50400000120339,00.html

    From the recipie on Health.Com

    Broccoli and Brussels sprouts are loaded with cancer-preventing phytonutrients, and this supercharged dinner of Chicken Breast With Shaved Brussels Sprouts provides real nutritional punch. This one-dish meal is super lean and also packs potassium--which helps to keep your blood pressure down.
  • seilidhe
    seilidhe Posts: 1,042 Member
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    Great idea! I will be checking this topic often! Thanks!
  • MeganD1704
    MeganD1704 Posts: 733 Member
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    I've really been digging this recipe page lately:
    https://www.foodnetwork.com/healthy/packages/healthy-every-week/quick-and-simple/healthy-dinners-in-40-minutes-or-less

    All are fairly quick and don't have many crazy ingredients/one offs. Ill make the full meal and make it a recipe in MFP :)
  • porterca
    porterca Posts: 187 Member
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    Toasted Quinoa Soup

    Total Time: 1:45 minutes Total Time
    Prep: 0:20 minutes Preparation Time
    Cook: 1:25 minutes Cook Time
    Serves: 8

    Toasting quinoa enhances its flavor. This soup is thick and hearty, perfect for cold winter days.

    Ingredients
    uncooked quinoa - 1cup(s), rinsed
    olive oil - 2Tbsp
    uncooked onion(s) - 1⁄2cup(s), diced
    garlic clove(s) - 4medium clove(s), sliced
    uncooked carrot(s) - 1⁄2cup(s), small-diced
    uncooked bell pepper(s) - 1⁄2cup(s), small-diced, red
    kosher salt - 1⁄2tsp
    rosemary - 1tsp, leaves, minced
    ground cumin - 1⁄4tsp
    uncooked potato(es) - 1⁄2cup(s), small-diced, peeled
    fat free vegetable broth - 7cup(s)
    uncooked zucchini - 1⁄2cup(s), small-diced
    fresh lemon juice - 1Tbsp (or to taste)
    red pepper flakes - 1⁄4tsp (or to taste)

    Instructions
    1. Preheat oven to 325ºF. Spread quinoa in a thin layer on a rimmed baking sheet; toast in oven until it completely changes color from beige to dark brown, about 30 minutes. Use a spatula to stir it every 10 minutes to toast it evenly and keep edges from burning; set quinoa aside.
    2. In a large soup pot, heat oil over medium heat. Add onion, garlic, carrot, bell pepper and a pinch of salt; sweat (cook over low heat, stirring frequently) until all vegetables have softened, 10-12 minutes. Add rosemary and cumin; cook 1-2 minutes until spices bloom (become very aromatic). Add potato, toasted quinoa and vegetable broth; stir.
    3. Bring soup to a boil; reduce heat to maintain a simmer, cover and cook until quinoa is tender, about 30 minutes. Add zucchini; cook 5 minutes more. Stir in lemon juice and red pepper flakes.
    4. Serving size: 1 c

    Notes
    If soup is too thick, add a small amount of water or broth.
    This recipe, originally by Amanda Freitag, has been adapted from The Chef Next Door for Weight Watchers Magazine.

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