Recipe #1: Creamy Mushroom Soup

Cooking Times

• Prep Time: 5 Minutes
• Cook Time: 30 Minutes
• Total Time: 35 Minutes

Ingredients

• 1 pound sliced white button mushrooms
• 1 pound sliced baby portobello mushrooms
• 3 cups vegetable stock
• 1 cup heavy cream
• 2 teaspoons fresh thyme
• 1 shallot, minced
• 2 garlic cloves, minced
• 1/2 white wine
• 4 tablespoons olive oil
• 2 tablespoons butter

Directions

• Step 1: Add the olive oil and butter to a large pot on medium heat, add in shallots and minced garlic and sauté until lightly browned.
• Step 2: Add in mushrooms and sauté for about 5 minutes.  
• Step 3: Add the white wine, and deglaze the pan. Add in fresh thyme and continue to cook for two minutes.
• Step 4: Add in vegetable stock and simmer for 15 minutes. 
• Step 5: Remove a handful of mushrooms and set to the side, these will be used as a granish.
• Step 6: Add in the heavy cream and cook another 2 minutes. 
• Step 7: Remove from heat and blend throughly with an immersion blender.
• Step 8: Serve with mushroom garnish and fresh thyme springs. Enjoy!

Nutrition

• 344 calories
• 31.2g fat
  • 12.6g saturated fat
• 56mg cholesterol
• 61g sodium
• 479mg potassium 
• 9.9g of carbohydrates
  • 2.3g sugar
  • 1.6g fiber
• 5.8g protein

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Recipe #2: Sheet Pan Italian Roasted Chicken and Vegetables

Cooking Times

• Prep Time: 5 Minutes
• Cook Time: 32 Minutes
• Total Time: 37 Minutes

Ingredients

• 1 cup Low Fat Italian Dressing
• 4 Boneless, Skinless Chicken Breasts
• 3 Sweet Potatoes, peeled and cut into 1 inch cubes
• 1 lb Fresh Green Beans, ends trimmed

Directions

• Step 1: Preheat oven to 400 degrees F
• Step 2: Place chicken on the baking sheet and arrange the potatoes all around the chicken. Toss 1/2 cup of Italian dressing through the chicken and potatoes, and season well with salt and pepper.
• Step 3: Bake in preheated oven for 15 minutes.
• Step 4: Carefully remove baking tray from the oven and flip each chicken breast. Move the potatoes to one side and place the green beans around the chicken on the other side of the baking sheet. Pour the remaining Italian dressing over the beans, toss well and return to the oven for a further 15 minutes, or until chicken is cooked through (no longer pink in the middle) and potatoes are for tender.
• Step 5: Turn oven to broil and broil for 2-3 minutes until chicken is golden and potatoes crisp. Serve immediately

Nutrition

• 773 calories
• 18.8g fat
  • 1.3g saturated fat
• 260mg cholesterol
• 1417g sodium
• 1155mg potassium 
• 44.5g of carbohydrates
  • 4.7g sugar
  • 8.5g fiber
• 107.8g protein

Recipe #3: Vanilla Custard with Fresh Berries

Cooking Times

• Prep Time: 10 Minutes
• Cook Time: 30 Minutes
• Total Time: 40 Minutes

Ingredients

• 2 cups Whole Milk
• 2 tbsp Cornstarch
• 1/2 cup Sugar
• 4 Large Egg Yolks
• 2 tsp Vanilla Extract
• 1/2 Fresh Berries

Directions

• Step 1: Combine milk, sugar, and cornstarch in a saucepan on the stove-top at a medium heat.
• Step 2: Whisk the mixture continually so it doesn’t burn.
• Step 3: Slowly add in egg yolks one at a one while continuing to whisk.
• Step 4: Add in vanilla extract and continue to stir until the mixture thickens.
• Step 5: Remove from heat, pour mixture in ramekins and chill.
• Step 6: Top with fresh berries before serving. Enjoy!

Nutrition

• 243 calories
• 8.5g fat
  • 3.9g saturated fat
• 222mg cholesterol
• 58g sodium
• 200mg potassium 
• 35.3g of carbohydrates
  • 31.9g sugar
  • 0.2g fiber
• 6.7g protein