Chicken & Mushroom Soup

Ingredients:

• 1 medium leek, light green & white parts only, outer layer removed
• 4 cups lower-sodium chicken broth
• 1 cup water
• 1/2 tsp. dried thyme
• 6 oz. white mushrooms, sliced
• 1 lb. boneless, skinless chicken breasts, cut into 1/2-inch pieces
• 8 oz. Brussels sprouts, halved
• salt
• freshly ground black pepper

Makes 4 Servings (1 3/4 cup per serving)

1. Trim leek, keeping root intact. Slice in half lengthwise, submerge in cold water, and rinse thoroughly to remove any dirt. Slice into 1/4-inch pieces.
2. Bring broth, water, and thyme to a low boil in a large saucepan. Add leek and mushrooms; reduce heat and simmer until leek is softened, about 5 minutes. Add chicken and Brussels sprouts. Simmer until chicken is cooked through, about 6 minutes. Season with salt and pepper to taste and serve hot.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. This is a healthy take on chicken noodle or chicken soup. Don't be intimidated by the Brussels sprouts. Brussels sprouts add a rich flavor to the soup and also add vitamins A, B, fiber and folate. They also give the soup a nice buttery taste to it. If you're not a fan of Brussels sprouts, either double the amount of mushrooms or add diced celery and carrots to the soup and the soup with be delicious. Also, don't forget to add minced garlic to the soup because garlic always makes everything taste better. 

Oven-Roasted Brussels Sprouts & Carrots

Ingredients:

• 3 carrots, cut lengthwise in half, then on the bias into long slices
• 2 cups Brussels sprouts, trimmed and halved
• 1 tbsp. extra-virgin olive oil
• 1/4 tsp. salt
• pinch freshly ground black pepper

Makes 4 Servings (1/4 cup per serving)

1. Preheat oven to 425 F.
2. Toss together all ingredients in a large baking pan. Spread vegetables in a single layer; roast, stirring every 10 minutes, until browned and tender, about 40 minutes.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appear in the WW New Complete Cookbook. This is a deliciously simple side dish that can go with any protein and make the meal more filling. This side dish is also a great way for you and your kids to eat those vegetables. There are only 5 ingredients in this dish so it will impress 5-ingredient chef Claire Robinson.

 

 



Brussels Sprouts with Garlic

Ingredients:

• 1 lb. Brussels Sprouts, halved
• 3 garlic cloves, thinly sliced
• 1 tbsp. + 1 tsp. extra-virgin olive oil
• 1/4 tsp. salt
• freshly ground black pepper
• 1/2 cup water

Makes 6 Servings

1. Heat the oven to 425 F.
2. Place Brussels sprouts, garlic, oil, salt, and a pinch of pepper in a 9-by-13-inch baking dish; toss to coat. Spread out in a single layer. Pour the water into the dish and roast until Brussels sprouts are lightly browned and pierced easily with a paring knife, about 25 minutes. Serve warm.

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. This was my first time cooking Brussels sprouts at home and I must say they wre quite a success. This side dish is bright in color and good for you. You can use this side dish with any flavored protein and your meal will be filling. Oven roasted vegetables are so delicious when they are seasoned properly and they melt in your mouth. I highly recommend using flavor infused olive oil when cooking these. FOr a complete list, visit www.TheImperialOlive.com.