The Super Diabetes Site

Tag: comfort food

  • Good Morning Power Parfait

    Good Morning Power Parfait

    How to Make Good Morning Power Parfait

    A great breakfast option, the cinnamon and grape nuts in this recipe set it apart from the ordinary fruit and yogurt parfait.


    5 min prep time


    4servings


    1 parfait, about 1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Put the cinnamon, banana, and 1 cup of yogurt in a blender and blend until smooth. Divide between 4 wine or parfait glasses.

    2. Top each with ½ cup of sliced strawberries, ¼ cup of the remaining yogurt, and 1 tablespoon of the cereal. Garnish with a sprig of mint if desired.

    Low Sodium
    Kid Friendly
    French
    Comfort Food
    Vegetarian
    Breakfast and Brunch
    Quick & Easy
    Snacks
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    Nutrition facts

    4 Servings



    • Serving Size

      1 parfait, about 1 cup


    • Amount per serving



      Calories





      150

    • % Daily value*

    • Total Fat
      1g

      1%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      80mg

      3%

    • Total Carbohydrate
      24g

      9%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        12g
      • Added Sugars
        0g

        0%

    • Protein
      14g

    • Potassium
      437mg
      9%

    Ingredients

    Plain Nonfat Greek yogurt
    2 cup

    ground cinnamon
    1 tsp

    banana(s)
    1 med

    strawberries (sliced)
    2 1/2 cup

    grape-nut-style cereal
    1/4 cup

    fresh mint (for garnish)
    2 sprig

  • Southern Turnip Greens and Black-Eyed Peas

    Southern Turnip Greens and Black-Eyed Peas

    How to Make Southern Turnip Greens and Black-Eyed Peas

    Southern Turnip Greens and Black-Eyed Peas is a classic and comforting dish that fits the Dietary Approaches to Stop Hypertension (DASH) Meal Pattern, meaning it is a good choice for those who are mindful of their blood pressure. Tender turnip greens are simmered with onions, garlic, and a touch of vinegar, then served alongside creamy black-eyed peas seasoned with smoked paprika and thyme. It’s a flavorful and hearty meal that captures the essence of Southern cuisine.


    10 min prep time


    40 min cook time


    4servings


    ½ cup greens and ¼ cup beans

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat olive oil in a large skillet or pot over medium heat. Add the diced onion and sauté for 3–4 minutes until softened. Add garlic and cook for 1 minute until fragrant.

    2. Stir in the chopped turnip greens, ¼ tsp smoked paprika, red pepper flakes, and ¼ tsp black pepper. Add 1 cup vegetable broth and bring to a simmer. 

    3. Cover and cook for 15–20 minutes, stirring occasionally, until the greens are tender. Stir in the apple cider vinegar just before serving.

    4. In another skillet, heat 1 Tbsp olive oil over medium heat. Add remaining diced onion and sauté for 3–4 minutes until softened. 

    5. Stir in black-eyed peas, diced tomato, ½ tsp smoked paprika, cayenne pepper, and 1/4 black pepper. Add 1 cup vegetable broth and simmer for 10–15 minutes, stirring occasionally, until the flavors meld and the liquid slightly reduces.

    6. Divide the turnip greens and black-eyed peas among 4 plates or bowls. Garnish with fresh parsley and a dash of hot sauce if desired.

    Comfort Food
    American
    Vegetarian
    Vegan
    Lunch
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    Nutrition facts

    4 Servings



    • Serving Size

      ½ cup greens and ¼ cup beans


    • Amount per serving



      Calories





      180

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      170mg

      7%

    • Total Carbohydrate
      26g

      9%

      • Dietary Fiber
        8g

        29%
      • Total Sugars
        5g
      • Added Sugars
        0g

        0%

    • Protein
      4g

    • Potassium
      373mg
      8%

    Ingredients

    olive oil (divided)
    2 tbsp

    yellow onion (diced, divided use)
    2 small

    garlic (minced)
    2 clove

    turnip greens (washed and chopped (or about 8 cups packed))
    1 lbs

    smoked paprika (divided)
    3/4 tsp

    crushed red pepper flakes (optional)
    1/4 tsp

    black pepper (divided)
    1/2 tsp

    low sodium vegetable broth (divided)
    2 cup

    Apple Cider Vinegar
    1 tbsp

    cooked black-eyed peas (drained and rinsed)
    1 cup

    tomato (diced)
    1 small

    cayenne pepper
    1/4 tsp

    fresh parsley (chopped)
    2 tbsp

    hot sauce
    1/4 tsp

  • White Bean Veggie Chili

    White Bean Veggie Chili

    How to Make White Bean Veggie Chili

    Enjoy the hearty and comforting flavors of this Vegan Meal Pattern White Bean Veggie Chili, a delicious blend of white beans, bell peppers, zucchini, and a mix of warming spices. This vegetarian chili is both satisfying and healthy, perfect for a cozy dinner.


    5 min prep time


    37 min cook time


    4servings


    1 ½ cups

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat a large pot over medium heat.

    2. Once the pot is hot, add oil and swirl to coat the bottom. Add garlic, veggies, and spices and cook, stirring occasionally, until softened, 7–8 minutes.

    3. Add beans, broth, and tomatoes to the pot. Stir to combine the chili and bring to a boil over high heat.

    4. Once boiling, reduce heat to medium and simmer, stirring occasionally, until veggies and beans are soft, about 30 minutes.

    5. To serve, divide chili between bowls and top with parsley.

    Veggie Rich
    Kid Friendly
    Comfort Food
    American
    Soup
    Vegetarian
    Vegan
    Main Dish
    Budget Friendly
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      1 ½ cups


    • Amount per serving



      Calories





      260

    • % Daily value*

    • Total Fat
      3.5g

      4%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      380mg

      17%

    • Total Carbohydrate
      46g

      17%

      • Dietary Fiber
        14g

        50%
      • Total Sugars
        6g
      • Added Sugars
        0g

        0%

    • Protein
      13g

    • Potassium
      859mg
      18%

    Ingredients

    olive oil
    1 tbsp

    garlic (minced)
    1 tsp

    carrots (small diced)
    2 med

    celery (small diced)
    1/4 cup

    green bell pepper (small diced)
    1 whole

    jalapeño pepper (minced)
    1 whole

    yellow onion (small diced)
    1/2 med

    chili powder
    1 tsp

    smoked paprika
    1/2 tsp

    cannellini beans (reduced sodium, drained and rinsed)
    2 (15 oz) cans

    low sodium vegetable broth
    3 cup

    canned diced tomatoes (no salt added)
    14 1/2 oz

    Italian parsley (chopped)
    1 tbsp

  • Banana Chocolate “Ice Cream”

    Banana Chocolate “Ice Cream”

    How to Make Banana Chocolate “Ice Cream”

    It’s hard to believe, but frozen bananas make a great base for this four-ingredient soft-serve “ice cream” that’s low in saturated fat. Shop for small ramekins or cups to make portion control easy when serving desserts like this one.


    2 hr and 35 min prep time


    5servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Peel bananas and slice into 1/4-inch coins. Place in a bowl and freeze for at least 2 hours.

    2. Once bananas are frozen, add the bananas, milk and cocoa powder to blender. Blend until smooth.

    3. Fold in the whipped topping.

    4. Place mixture in a freezer-safe container and freeze for at least 30 minutes.

    5. Scoop into 1/2-cup scoops to serve.

    CKD Dialysis
    Kidney-Friendly
    Low Sodium
    Kid Friendly
    Comfort Food
    Vegetarian
    No Cook
    Foodie
    Dessert
    Snacks
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    Nutrition facts

    5 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      80

    • % Daily value*

    • Total Fat
      0g

      0%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      15mg

      <1%

    • Total Carbohydrate
      18g

      7%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        8g
      • Added Sugars
        2g

        4%

    • Protein
      1g

    • Potassium
      202mg
      4%

    Ingredients

    medium bananas
    2

    skim milk
    1/3 cup

    cocoa powder
    2 tbsp

    whipped topping (fat-free)
    1 cup

  • Greek Yogurt Chocolate Mousse

    Greek Yogurt Chocolate Mousse

    How to Make Greek Yogurt Chocolate Mousse

    Making dessert for a special occasion? This satisfying dessert can be prepared ahead of time and refrigerated. Just before serving, portion it out and top with the whipped topping. 


    10 min prep time


    6servings


    Heaping 1/3 cup with 1/3 cup raspberries and 1 tbsp whipped topping

    Print Recipe >

    Step-By-Step Instructions:

    1. Add the chopped chocolate to a microwave-safe bowl. Microwave the chocolate on high for 1 minute, then stir. If not completely melted, microwave for 30 more seconds, then stir until all chunks are melted. If it is still not melted, microwave another 30 seconds and continue to stir, just until the chunks in the chocolate are melted. Do not overcook.

    2. In a medium mixing bowl, whip the Greek yogurt with an electric mixer until fluffy. Add the honey, vanilla, and milk, and beat some more, then add the chocolate, a small amount at a time, beating in between additions.

    3. Once all of the chocolate is mixed into the yogurt, divide the mousse into 6 portions and top each portion with 1/3 cup raspberries and 1 tablespoon whipped topping

    CKD Dialysis
    Kidney-Friendly
    Low Sodium
    Kid Friendly
    Comfort Food
    Vegetarian
    Holidays & Entertaining
    Foodie
    Dessert
    Quick & Easy
    Snacks
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    Nutrition facts

    6 Servings



    • Serving Size

      Heaping 1/3 cup with 1/3 cup raspberries and 1 tbsp whipped topping


    • Amount per serving



      Calories





      130

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      35mg

      2%

    • Total Carbohydrate
      20g

      7%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        11g

    • Protein
      9g

    • Potassium
      216mg
      5%

    Ingredients

    mini sugar-free dark chocolate bars (chopped)
    6

    Plain Nonfat Greek yogurt (non-fat)
    2 cup

    honey or 4 packets artificial sweetener
    2 tbsp

    vanilla extract
    1 tsp

    skim milk
    1/4 cup

    whipped topping (non-fat)
    6 tbsp

    fresh raspberries
    2 cup

  • Whole Wheat Fresh Gingerbread

    Whole Wheat Fresh Gingerbread

    How to Make Whole Wheat Fresh Gingerbread

    This fresh gingerbread loaf is a wholesome twist on a classic favorite, offering the warm, spicy notes of ginger and molasses, but with the goodness of whole wheat flour. It’s a delightful addition to your holiday spread that the whole family is sure to enjoy! This diabetes-friendly is a great option to bring to a holiday cookie swap or to serve at your holiday meal to celebrate the season.


    10 min prep time


    60 min cook time


    12servings


    1 slice

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 350 degrees F. Grease a 9×5-inch loaf pan.

    2. In a large bowl, whisk together the whole wheat flour, brown sugar substitute, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.

    3. In another bowl, combine the applesauce, maple syrup, vegetable oil, freshly grated ginger, eggs, and vanilla extract. Mix until well combined.

    4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.

    5. Slowly pour in the hot water while gently stirring the batter. The batter will be thin.

    6. Pour the batter into the prepared loaf pan.

    7. Bake in the preheated oven for about 45–50 minutes, or until a toothpick inserted into the center of the bread comes out clean.

    8. Once baked, remove the gingerbread from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully remove it from the pan and transfer it to a wire rack to cool completely.

    Kid Friendly
    Comfort Food
    Holidays & Entertaining
    Dessert
    Snacks
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    Nutrition facts

    12 Servings



    • Serving Size

      1 slice


    • Amount per serving



      Calories





      150

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      30mg

      10%

    • Sodium
      220mg

      10%

    • Total Carbohydrate
      23g

      8%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        7g
      • Added Sugars
        5g

        10%

    • Protein
      4g

    • Potassium
      106mg
      2%

    Ingredients

    whole wheat flour
    2 cup

    brown sugar substitute
    1/3 cup

    baking soda
    1 tsp

    baking powder
    1/2 tsp

    salt
    1/2 tsp

    ground cinnamon
    1 tsp

    ground ginger
    1 tsp

    ground nutmeg
    1/2 tsp

    ground cloves
    1/4 tsp

    unsweetened applesauce
    1/2 cup

    maple syrup
    1/3 cup

    vegetable oil
    1/4 cup

    fresh ginger (grated)
    2 tbsp

    eggs
    2 large

    vanilla extract
    1 tsp

    water (hot)
    1 cup

  • Berry Crisp

    Berry Crisp

    How to Make Berry Crisp

    This delicious and mouth-watering dessert is full of antioxidant rich berries, vitamin C and fiber from the oatmeal.


    15 min prep time


    55 min cook time


    8servings


    1 wedge (1/8 of recipe)

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 350 degrees F. Spray a 9-inch pie pan with cooking spray.

    2. In a medium bowl combine the berries, lemon zest, lemon juice, 2 Tbsps. Splenda® Sugar blend, corn starch and cinnamon. Mix well and pour into pie pan.

    3. In another medium bowl, combine the oats, remaining 1 tbsp Splenda sugar blend, brown sugar blend, pecans, and margarine. Work the margarine into the dry ingredients with your hands until it is crumbly.

    4. Sprinkle the crisp topping mixture evenly over the berries. Bake for 55 minutes or until the top is brown and the fruit is bubbly. Serve warm.

    CKD Dialysis
    Kidney-Friendly
    Kid Friendly
    Comfort Food
    American
    Vegetarian
    Holidays & Entertaining
    Dessert
    Quick & Easy
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    Nutrition facts

    8 Servings



    • Serving Size

      1 wedge (1/8 of recipe)


    • Amount per serving



      Calories





      170

    • % Daily value*

    • Total Fat
      11g

      14%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      55mg

      2%

    • Total Carbohydrate
      20g

      7%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        6g

    • Protein
      3g

    • Potassium
      177mg
      4%

    Ingredients

    nonstick cooking spray
    1

    strawberries (sliced)
    1 lbs

    blueberries
    1 pints

    lemon juice (2 tbsp. juice, 1 tsp. zest)
    1 whole

    low-calorie sugar substitute (divided use)
    3 tbsp

    Cornstarch
    1 1/2 tbsp

    ground cinnamon
    1 tsp

    old-fashioned rolled oats
    1 cup

    brown sugar substitute
    3 tbsp

    pecans (chopped)
    1/2 cup

    trans-fat-free margarine (diced)
    4 tbsp

  • Easy Turkey Chili

    Easy Turkey Chili

    How to Make Easy Turkey Chili

    This may be the world’s easiest one-pot chili, and like any good chili, it’s very versatile. You can eat it on it’s own, serve it atop a baked sweet potato, or spread some across whole grain tortilla chips with a sprinkle of cheese, shredded lettuce, and guacamole for a healthy take on nachos. If you want to bulk up the recipe and pack in fiber, add some cooked beans or a cooked grain (brown rice, quinoa, or whatever you might have in the pantry all work great). And feel free to experiment with hot sauce, additional spices, or chopped peppers to make it your own!

    Watch How to Make Turkey Chili

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    Play video

    Powered by Homemade, brought to you by Alignment Health Plans


    10 min prep time


    25 min cook time


    4servings


    1 1/4 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Add cooking spray to a stock pot over high heat. Add the turkey and sauté until just cooked through, about 7-8 minutes.

    2. Add the remaining ingredients and bring to a boil. Reduce to a simmer for 15 minutes.

    3. Serve hot or cool to room temperature, then store in an airtight container in the refrigerator for up to one week or package in freezer bags in one cup increments for up to 3 months.

    Low Carb
    Mexican/Southwestern
    Kid Friendly
    Comfort Food
    Easy Pantry Recipes
    One Pot
    Main Dish
    Budget Friendly
    Dinner
    Lunch
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    Nutrition facts

    4 Servings



    • Serving Size

      1 1/4 cup


    • Amount per serving



      Calories





      170

    • % Daily value*

    • Total Fat
      2g

      3%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      55mg

      18%

    • Sodium
      430mg

      19%

    • Total Carbohydrate
      11g

      4%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        5g
      • Added Sugars
        0g

        0%

    • Protein
      28g

    • Potassium
      658mg
      14%

    Ingredients

    black pepper
    1/2 tsp

    salt
    1/2 tsp

    cumin
    1 tsp

    chili powder
    1 tbsp

    no-salt-added diced tomatoes
    1 14.5-ounce can

    yellow onion (peeled and diced)
    1 small

    bell pepper, any color (diced)
    1

    lean ground turkey
    1 lbs

    nonstick cooking spray
    1

  • Chicken Pot Pie with Phyllo

    Chicken Pot Pie with Phyllo

    How to Make Chicken Pot Pie with Phyllo

    There is nothing more comforting than chicken and veggies in a lusciously thick sauce topped with a flaky crust. The earthy aroma of this dish will fill your kitchen and call everyone to dinner. The secret to this ultimate comfort food? By using butter-flavored spray and phyllo dough we slash all the saturated fat and calories found in a typical pie crust topping. The phyllo dough topping is infinitely more interesting than a standard crust.
     


    40 min prep time


    30 min cook time


    12servings


    1 (3 × 3-inch) square

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 400°F. Season the diced chicken with garlic powder and freshly ground pepper and set aside. In a 2-quart saucepan, bring the chicken stock and water to a boil.

    2. Meanwhile, heat the olive oil in a medium skillet and add the mushrooms and garlic. Season lightly with salt and pepper. Cook for 5 minutes or until mushrooms are soft. Once the mushrooms soften, set them aside in a bowl. Strain any liquid from the mushrooms.

    3. Add in the potatoes and thyme leaves and lower the heat to medium. Simmer the potatoes for about 8 minutes until tender. With a slotted spoon, remove the potatoes and thyme to a bowl. Discard the thyme leaves. Add the carrots and onions to the stock and simmer for 4 minutes. With a slotted spoon remove the carrots and onions to the same bowl with the potatoes.

    4. Add the chicken to the stock and simmer the chicken for 3 minutes. With a slotted spoon, remove the chicken to the same bowl with the vegetables. Reduce the stock until reduced to 1/2 cup, about 10 minutes.

    5. Meanwhile, whisk the milk, half-and-half, and flour together in a bowl until very smooth. When the stock is reduced, slowly add the milk mixture to the stock, constantly stirring until thickened, but smooth. Add the sauce to the vegetables and season with salt and pepper. Add in the reserved mushrooms, peas, and parsley, and mix well.

    6. Pour the mixture into a 9 × 13-inch pan. Set aside.

    7. Spread one sheet of phyllo out onto a very lightly floured surface. Be sure to cover the remaining sheets of phyllo with a towel to avoid exposing to air. The phyllo will crack if exposed. Coat with the butter spray. Add another sheet of phyllo on top of the first sheet and coat with spray. Repeat this process until all 8 sheets are used.

    8. Carefully lift the phyllo dough stack and place over the chicken vegetable filling. Tuck the edges under. With a sharp knife, make 3 diagonal slashes across the top of the dough. This will allow steam to escape.

    9. Bake the chicken pot pie, uncovered, for about 30 minutes until the top is puffed and golden brown. Remove from the oven and let stand for about 5 minutes. Cut into squares.

    Kid Friendly
    Comfort Food
    American
    Main Dish
    Dinner
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    Nutrition facts

    12 Servings



    • Serving Size

      1 (3 × 3-inch) square


    • Amount per serving



      Calories





      190

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      35mg

      12%

    • Sodium
      220mg

      10%

    • Total Carbohydrate
      26g

      9%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        5g

    • Protein
      14g

    • Potassium
      568mg
      12%

    Ingredients

    boneless, skinless chicken breasts (diced into 1/2-inch pieces)
    1 lbs

    garlic powder
    1 1/2 tsp

    black pepper
    1 dash

    low sodium chicken broth (fat-free)
    2 cup

    water
    1/2 cup

    olive oil
    1 tsp

    cremini (baby bella) mushrooms (cut into 1/2-inch pieces (about 3 cups))
    10 oz

    garlic (finely chopped)
    1 clove

    Kosher Salt (to taste)
    1 pinch

    red potatoes (unpeeled and cut into quarters)
    1 lbs

    fresh thyme
    5 sprig

    carrots (diced into 1/2-inch pieces)
    3 med

    onion(s) (diced)
    1 large

    1% milk
    1 1/2 cup

    half-and-half
    1/2 cup

    all-purpose flour
    6 tbsp

    frozen peas
    8 oz

    parsley (minced flat leaf)
    1/2 cup

    sheets frozen phyllo dough
    8 whole

    nonstick cooking spray
    1 whole

  • Easy Perfectly Poached Chicken Breast

    Easy Perfectly Poached Chicken Breast

    How to Make Easy Perfectly Poached Chicken Breast

    Don’t let poaching chicken breasts scare you, this easy recipe makes flavorful chicken so tender it’s easy to shred. Poached chicken has a variety of uses in diabetes-friendly cooking, like shredded chicken tacos or adding some protein to a salad. The uses are endless!


    5 min prep time


    20 min cook time


    4servings


    1 4-ounce chicken breast

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large pot, combine chicken broth, onion, carrots, celery, garlic, bay leaf, salt, and black pepper. 

    2. Bring the broth to a simmer over medium heat. 

    3. Add the chicken breasts to the pot, ensuring they are submerged in the broth. 

    4. Reduce the heat to low, cover the pot, and simmer for 15–20 minutes or until the chicken reaches an internal temperature of 165 degrees F. 

    5. Once cooked, remove the poached chicken breasts from the pot and let them rest for a few minutes. 

    6. Slice the chicken breasts or shred them using two forks. 

    Low Carb
    Kid Friendly
    Comfort Food
    American
    One Pot
    Main Dish
    Gluten-Free
    Dinner
    Lunch
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      1 4-ounce chicken breast


    • Amount per serving



      Calories





      180

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      85mg

      28%

    • Sodium
      370mg

      16%

    • Total Carbohydrate
      9g

      3%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        5g
      • Added Sugars
        1g

        2%

    • Protein
      28g

    • Potassium
      484mg
      10%

    Ingredients

    boneless, skinless chicken breasts (4 oz each)
    4 whole

    low sodium chicken broth
    4 cup

    yellow onion (cut into quarters)
    1 med

    carrots (chopped)
    2 med

    celery (chopped)
    2 stalks

    garlic (smashed)
    3 clove

    bay leaves
    1 leaves

    Kosher Salt
    1/2 tsp

    black pepper
    1/2 tsp