Potions

MeganD1704

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!

chanstriste13

love this! i will report back with something to share.

porterca

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

Great idea! I will be checking this topic often! Thanks!

MeganD1704

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

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.