VEGGIE ENTREES RECIPES

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SAVORY SAUSAGE, VEGGIE, AND GNOCCHI SOUP RECIPE | MYRECI…



Savory Sausage, Veggie, and Gnocchi Soup Recipe | MyReci… image

Turkey sausage, sweet butternut squash, earthy mushrooms, shallots, and spinach come together to make a big bowl of delicious comfort. The colors stay intact, and the sausage is perfect for sopping up with some crusty French bread. Best of all, it’s fast and easy, and you can dress it up or down. Turkey Italian sausage has less fat, but still retains lots of flavor. Brown the shallots and mushrooms first—since the turkey sausage doesn’t have much fat, it will burn on the bottom of the pot. This soup also works well as leftovers, especially with crusty bread. 

Provided by Karen Rankin

Total Time 45 minutes

Yield Serves 4 (serving size: 1 1/4 cups)

Number Of Ingredients 11

2 tablespoons olive oil
1 cup sliced shallots (from 3 medium shallots)
1 pound fresh cremini mushrooms, cut into quarters
1 teaspoon kosher salt
½ teaspoon black pepper
20 ounces oz. mild or hot Italian turkey sausage, casings removed
3 cups pre-chopped fresh butternut squash
6 cups chicken stock
1 (12-oz.) pkg. refrigerated gnocchi (such as Rana)
1 (6-oz.) pkg. baby spinach
2 tablespoons grated Parmesan cheese (optional)

Steps:

  • Heat olive oil in a large Dutch oven over medium-high. Add shallots and mushrooms. Season with salt and pepper, and cook, stirring often, until mixture is tender and slightly browned, 6 to 8 minutes. Using a slotted spoon, transfer mixture to a plate. Add sausage to Dutch oven, and cook, stirring often to break up sausage, until sausage is cooked through, about 6 minutes.  
  • Stir in butternut squash and chicken stock, scraping to loosen browned bits from bottom of Dutch oven. Return mushrooms and shallots to Dutch oven, and let mixture come to a boil. Boil until squash is tender, about 5 minutes, skimming fat as needed. Stir in gnocchi, and cook until gnocchi floats to surface, 5 to 6 minutes. Add spinach, and cook, stirring constantly, until wilted, about 1 minute.
  • Serve in shallow bowls with a sprinkle of Parmesan cheese, if desired.  

HEALTHY RECIPES - AMERICAN INSTITUTE FOR CANCER RESEARCH



Healthy Recipes - American Institute for Cancer Research image

Including colorful, flavorful salads in your weekly meal plan is an easy way to get more nutrient-rich plant foods onto your cancer-protective table. This Caesar salad is a bit different (and more interesting!) than most Caesar salads, because the romaine hearts are first sliced, brushed with extra-virgin olive oil and seared in a skillet. From there, the warmed romaine is served with juicy tomatoes, cucumber slices, lean sautéed chicken and a drizzle of Caesar salad dressing. It’s lovely when served on a large platter, but the romaine can also be chopped and placed into four individual salad bowls with all the other goodies on top.

Provided by Liz Weiss, MS, RDN

Categories     Main Dish

Total Time 34 minutes

Prep Time 12 minutes

Cook Time 22 minutes

Yield 4 servings

Number Of Ingredients 18

Chicken Marinade
1 Tbsp. extra-virgin olive oil
1 Tbsp. lemon juice
1 garlic clove, minced
1/2 tsp. dried oregano
1/4 tsp. kosher salt
A few pinches black pepper
1 pound chicken tenders
Salad
3 tsp. extra-virgin olive oil, divided
2 romaine hearts, sliced in half lengthwise
A few generous pinches kosher salt and ground black pepper
4 small tomatoes, each cut into 4 wedges
1 cup thinly sliced English cucumber (~ 1/2 English cucumber)
1 Tbsp. Caesar salad dressing
4 lemon wedges, optional
1/4 cup grated Parmesan cheese, optional

Steps:

  • For marinade, place olive oil, lemon juice, garlic, oregano, salt and pepper in small bowl and stir to combine. Place chicken in large, resealable plastic bag. Pour marinade over chicken. Remove air from bag and seal. Place in refrigerator and allow chicken to marinate for a minimum of 1 hour or as long as overnight.
  • To sear chicken, heat 1 teaspoon of oil in large nonstick skillet over medium heat. Cook chicken until cooked through and golden on the outside, 3 to 4 minutes per side. (Adjust cook time for thicker pieces.) Remove to a plate and cover lightly with aluminum foil.
  • Brush remaining 2 teaspoons oil over both sides of each romaine heart. Sprinkle with salt and pepper.
  • In the same large nonstick skillet, cook two romaine halves over medium heat until lightly charred, 1 to 2 minutes per side. Transfer to large serving platter. Repeat with remaining romaine. Arrange chicken, tomatoes and cucumber around charred romaine. Drizzle dressing over lettuce and serve with lemon wedges and Parmesan cheese, if desired.

Nutrition Facts : Calories 240 Calories, ProteinContent 27 grams, FatContent 13 grams, FiberContent 1 g, SodiumContent 390 mg, SugarContent 2 grams, CarbohydrateContent 4 grams, CholesterolContent 70 mg, SaturatedFatContent 1.5 grams, UnsaturatedFatContent 0 grams, TransFatContent 0 grams, ServingSize 240 grams

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