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Tag: lunch

  • Roasted Beets with Lemon and Dill

    Roasted Beets with Lemon and Dill

    How to Make Roasted Beets with Lemon and Dill

    Beets may be a little messy to prepare, but they’re well worth it! They are nutrition powerouses, rich in antioxodants and shown to help fight inflammation. Oh, and they’re also delicious! Pair this flavorful side dish with a lean protein, like this Mustard-Herb Roasted Pork Tenderloin.


    15 min prep time


    1 hr cook time


    4servings


    3/4 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 450° F. Coat a
      baking dish with nonstick cooking spray.
    2. Wash the beets, then pierce each
      beet several times with a fork and
      place in the prepared baking dish.
      Cover with aluminum foil and bake
      until a fork can pierce the beets with
      ease, about 1 hour. Remove the baking
      dish from the oven and allow the beets
      to cool for 15 minutes. Remove the skin
      and cut the beets into ¼-inch slices.
    3. Zest the lemon half (set the zest
      aside), then use a paring knife to
      remove the remaining skin and pith
      (white part) of the halved lemon. Cut
      in between the membranes to release
      the lemon segments, and then chop.
    4. In a medium bowl, combine the
      canola oil and cumin. Add the beets,
      lemon zest, chopped lemon, onion,
      dill, salt, and pepper and gently toss
      together. Transfer to a serving dish
      and serve warm.
    Veggie Rich
    Dinner
    Gluten-Free
    Lunch
    Sides
    Vegan
    Vegetarian
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    Nutrition facts

    4 Servings



    • Serving Size

      3/4 cups


    • Amount per serving



      Calories





      70

    • % Daily value*

    • Total Fat
      2g

      3%

      • Saturated Fat
        0.2g

        1%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      150mg

      7%

    • Total Carbohydrate
      12g

      4%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        9g
      • Added Sugars
        0g

        0%

    • Protein
      2g

    • Potassium
      340mg
      7%

    Ingredients

    black pepper
    to taste

    salt
    1/8 tsp

    fresh dill
    1/4 cup

    red onion (finely chopped)
    1/4 med

    ground cumin
    1/2 tsp

    canola oil
    1/2 tbsp

    lemon
    1/2

    fresh beets (without greens)
    1 lbs

    nonstick cooking spray
    1

  • Roasted Broccoli & Fregola Sarda with Hard-Boiled Eggs & Tahini Dressing

    Roasted Broccoli & Fregola Sarda with Hard-Boiled Eggs & Tahini Dressing

    How to Make Roasted Broccoli & Fregola Sarda with Hard-Boiled Eggs & Tahini Dressing

    This Middle Eastern-inspired recipe is brimming with varied flavors and textures thanks to toasty pearls of fregola sarda pasta, roasted vegetables (seasoned with herby za’atar), and crunchy almonds—all brought together with a smooth, nutty tahini-lemon dressing.


    10 min prep time


    25 min cook time


    2servings


    1/2 recipe

    Print Recipe >

    Step-By-Step Instructions:

    1. Prepare & roast the vegetables: Place an oven rack in the center of the oven, then preheat to 450°F. Fill a small pot 3/4 of the way up with water; cover and heat to boiling on high. Fill a separate, medium pot 3/4 of the way up with  water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Halve, peel, and thinly slice the onion. Place the prepared vegetables on a sheet pan. Drizzle with 1/2 teaspoon of olive oil and season with salt (optional), pepper, and the za’atar; toss to coat. Arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
    2. Prepare the remaining ingredients: Meanwhile, halve the lemon; squeeze the juice into a medium bowl, straining out the seeds. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Pick the mint leaves off the stems.
    3. Cook the pasta: Place the pasta in a strainer and thoroughly rinse under cold water to remove any excess starch. Transfer to the medium pot of boiling water. Cook, uncovered, 7 to 8 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
    4. Cook & slice the eggs: Meanwhile, carefully add the eggs to the small pot of boiling water and cook 9 to 10 minutes. Drain and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs. Transfer to a cutting board and thinly slice into rounds.
    5. Make the dressing: Meanwhile, to the bowl of lemon juice, add the tahini, 2 tablespoons of water, 2 tablespoons of olive oil, and as much of the garlic paste as you’d like. Whisk until combined and smooth.
    6. Finish & serve your dish: To the pot of cooked pasta, add the roasted vegetables, almonds , cheese, dressing, and 1/2 teaspoon of olive oil. Stir to combine. Serve the finished pasta topped with the sliced eggs. Drizzle with 1/2 teaspoon of olive oil and garnish with the mint leaves (tearing just before adding). Enjoy!
    Veggie Rich
    Mediterranean
    Meal Kit Recipes
    Vegetarian
    Salads
    Main Dish
    Lunch
    Foodie
    Dinner
    Cooking for 1 or 2
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    Nutrition facts

    2 Servings



    • Serving Size

      1/2 recipe


    • Amount per serving



      Calories





      720

    • % Daily value*

    • Total Fat
      41g

      53%

      • Saturated Fat
        8g

        40%
      • Trans Fats
        0g

    • Cholesterol
      265mg

      88%

    • Sodium
      780mg

      34%

    • Total Carbohydrate
      67g

      24%

      • Dietary Fiber
        10g

        36%
      • Total Sugars
        8g
      • Added Sugars
        0g

        0%

    • Protein
      28g

    • Potassium
      1000mg
      21%

    Ingredients

    broccoli
    1 lbs

    red onion
    1 med

    olive oil (divided)
    2 1/2 tbsp

    za’atar seasoning
    1 tbsp

    lemon
    1 med

    garlic
    1 clove

    fresh mint
    1 bunch

    fregola sarda pasta
    2/3 cup

    eggs
    2 large

    water
    2 tbsp

    sliced almonds
    2 tbsp

    grated romano cheese
    1/4 cup

    tahini
    2 tbsp

    salt and pepper to taste
    1 pinch

  • “Love Your Leftovers” BBQ Bowl

    “Love Your Leftovers” BBQ Bowl

    How to Make “Love Your Leftovers” BBQ Bowl

    ​Eating leftovers doesn’t have to mean eating the same meal again! Get creative and repurpose leftovers in an all-in-one bowl. Use whatever leftover grains, vegetables, and protein you have in the fridge and bring it all together with a tangy BBQ sauce. You can use store-bought BBQ sauce (look for a brand with no added sugar!) or try this recipe for a quick and easy Fruit-Sweetened BBQ Sauce.

    This bowl works well with a Texan, Mexican, or Asian vibe. Pre-cooked protein? Try chicken breast, turkey breast, or tofu. Pre-cooked nonstarchy veggies? Try broccoli, zucchini, or bell peppers. Pre-cooked whole grains? Try farro, brown rice, or sorghum. Sauce other than BBQ? Try salsa, Asian peanut sauce, or a little bit of hot sauce. There are endless possibilities!

    Find this recipe and more in The Clean & Simple Diabetes Cookbook by Jackie Newgent, RDN, CDN

     


    10 min prep time


    1 min cook time


    1serving


    1 bowl

    Print Recipe >

    Step-By-Step Instructions:

    1. Add the spinach to a microwave-safe bowl. Arrange the lean protein, veggies, and whole grains on top. Drizzle with the barbecue sauce.
    2. Heat in the microwave on high for 1 minute 15 seconds, or until hot. Adjust seasoning.
    3. Sprinkle with the cilantro and serve with the lime wedge(s).
    Fiber Focused
    Budget Friendly
    Cooking for 1 or 2
    Easy Pantry Recipes
    Lunch
    Quick & Easy
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    Nutrition facts

    1 Serving



    • Serving Size

      1 bowl


    • Amount per serving



      Calories





      340

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        1.3g

        7%
      • Trans Fats
        0g

    • Cholesterol
      70mg

      23%

    • Sodium
      420mg

      18%

    • Total Carbohydrate
      38g

      14%

      • Dietary Fiber
        11g

        39%
      • Total Sugars
        8g

    • Protein
      37g

    • Potassium
      1500mg
      32%

    Ingredients

    fresh baby spinach
    1 1/2 cup

    cooked lean protein such as chicken (cut into bite-size pieces)
    3 oz

    cooked whole grain such as quinoa, rice, or barley
    1/3 cup

    cooked nonstarchy vegetables such as broccoli (cut into bite-sized pieces)
    1 1/2 cup

    no-sugar-added barbecue sauce
    1 1/2 tbsp

    fresh cilantro
    2 tbsp

    lime wedge
    1 or 2

  • Instant Pot Chicken Italian Soup with Artichokes

    Instant Pot Chicken Italian Soup with Artichokes

    How to Make Instant Pot Chicken Italian Soup with Artichokes

    This soup is loaded with a variety of vegetables, making a hearty and nutritious choice. A big batch comes together easily in the Instant Pot. Freeze some for later in individual servings for a quick grab-and-go lunch.


    23 min prep time


    40 min cook time


    10servings


    1 2/3 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. Press the Saute button, then press the Adjust button to “More” or “High”. When the display says “Hot”, add 1 Tbsp. of the oil. Add the onions and cook 4 minutes or until translucent. Stir in the garlic and cook 30 seconds, stirring constantly. Stir in the chicken, cabbage, zucchini, mushrooms, tomatoes, artichoke hearts, 2 cups of the broth, basil, vinegar, bay leaves, and pepper flakes.
    2. Seal the lid, close the valve, press the Cancel button, and set to Manual/Pressure Cook for 10 minutes. Use a natural release for 10 minutes followed by a quick pressure release.
    3. When the valve drops, carefully remove the lid. Stir in half of the spinach until just wilted, stir in the remaining spinach, beans, 2 cups broth, 2 Tbsp. oil, and the salt.
    Fiber Focused
    Comfort Food
    Italian
    Budget Friendly
    Dinner
    Gluten-Free
    Lunch
    One Pot
    Slow Cooker
    Soup
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    Nutrition facts

    10 Servings



    • Serving Size

      1 2/3 cups


    • Amount per serving



      Calories





      200

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      25mg

      8%

    • Sodium
      480mg

      21%

    • Total Carbohydrate
      23g

      8%

      • Dietary Fiber
        6g

        21%
      • Total Sugars
        9g

    • Protein
      17g

    • Potassium
      900mg
      19%

    Ingredients

    olive oil (divided use)
    3 tbsp

    chopped onion
    2 cup

    garlic (minced)
    3 clove

    boneless, skinless chicken breasts
    1 lbs

    green cabbage (chopped)
    8 oz

    no-salt-added stewed tomatoes
    2 (14.5-oz) cans

    zucchini (chopped)
    1 lb

    sliced mushrooms
    1 (8-oz) package

    quartered artichoke hearts
    1 (14-oz) can

    low sodium chicken broth
    1 (32-oz) carton

    dried basil
    1 tbsp

    red wine vinegar
    3 tbsp

    bay leaves
    3

    crushed red pepper flakes
    1/4 tsp

    spinach
    1 (10-oz) package

    no-salt-added cannellini beans
    1 (15-oz) can

    salt
    1 1/4 tsp

  • Instant Pot Pumpkin-Spiced Turkey Chili

    Instant Pot Pumpkin-Spiced Turkey Chili

    How to Make Instant Pot Pumpkin-Spiced Turkey Chili

    If you hate having to clean multiple pans, this Instant Pot recipe is right for you. Balancing sweet and savory, this low-fat and high-fiber chili will keep you full and warm through the fall. Bring it to your next fall party and it’s sure to be a hit!


    25 min prep time


    35 min cook time


    10servings


    1 1/4 cups with 2 tbsp yogurt

    Print Recipe >

    Step-By-Step Instructions:

    1. Press the Saute button, then press the Adjust button to “More” or “High”. When the display says “Hot”, add the oil, tilt the pot to coat bottom lightly. Add the turkey and cook for 4 minutes or until no longer pink, stirring occasionally. Add the peppers and onions and cook for 4 minutes. Stir in the garlic, cook 30 seconds, stirring constantly. Add remaining chili ingredients, except the salt, and stir until well blended.
    2. Seal the lid, close the valve, press the Cancel button, and reset to Manual/Pressure Cook for 20 minutes.
    3. Use quick pressure release. When the valve drops, carefully remove the lid and stir in salt. Spoon yogurt on top of each serving.
    Fiber Focused
    Comfort Food
    Budget Friendly
    Dinner
    Lunch
    Main Dish
    One Pot
    Slow Cooker
    Soup
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    Nutrition facts

    10 Servings



    • Serving Size

      1 1/4 cups with 2 tbsp yogurt


    • Amount per serving



      Calories





      230

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        1.3g

        7%
      • Trans Fats
        0.1g

    • Cholesterol
      35mg

      12%

    • Sodium
      480mg

      21%

    • Total Carbohydrate
      27g

      10%

      • Dietary Fiber
        7g

        25%
      • Total Sugars
        9g

    • Protein
      19g

    • Potassium
      800mg
      17%

    Ingredients

    canola oil
    1 tbsp

    lean ground turkey
    1 lbs

    chopped red bell pepper
    1 cup

    chopped yellow bell pepper
    1 cup

    chopped onion
    1 cup

    garlic (minced)
    3 clove

    pumpkin puree
    1 (15-oz) can

    no-salt-added black beans (rinsed and drained)
    1 (15-oz) can

    no-salt-added kidney beans (rinsed and drained)
    1 (15-oz) can

    no-salt-added diced tomatoes
    1 (28-oz) can

    low sodium chicken broth
    2 cup

    apple juice
    1/2 cup

    chili powder
    3 tbsp

    ground cumin
    1 tbsp

    dried oregano
    1 tsp

    ground cinnamon
    1 tsp

    ground cloves
    1/8 tsp

    ground nutmeg
    1/8 tsp

    salt
    1 1/2 tsp

    Plain Nonfat Greek yogurt
    1 1/4 cup

  • Instant Pot Black and White Turkey Chili Soup

    Instant Pot Black and White Turkey Chili Soup

    How to Make Instant Pot Black and White Turkey Chili Soup


    35 min prep time


    25 min cook time


    9servings


    1 1/4 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. Place the bread cubes and 3 Tbsp. of the water in a large bowl. Using a fork, mash the bread cube mixture to a paste-like consistency. Add the turkey to the bread mixture and mix until well blended. (Note: it may be easier to use your hands for this step.)
    2. Press the Saute button, then press the Adjust button to “More” or “High”. When the display says “Hot”, add the oil. Add the bell peppers and onion, cook 4 minutes or until the vegetables are soft and starting to become translucent. Add the turkey mixture, garlic, cumin, paprika, turmeric, and black pepper. Cook for 5 minutes or until turkey mixture is no longer pink, stirring frequently.
    3. Add the corn, black beans, navy beans, and the remaining 1 cup water to the pot, stirring gently until blended. Spoon the tomatoes over all. Do NOT STIR.
    4. Whisk together the wine, tomato paste and Worcestershire sauce in a small bowl. Spoon the wine mixture evenly over the tomatoes. Do NOT stir. Seal the lid, close the valve, press the Cancel button, and set to Manual/Pressure Cook for 10 minutes.
    5. Use a quick pressure release for 10 minutes. When the valve drops, carefully remove the lid. Stir the salt into the mixture.
    Fiber Focused
    Comfort Food
    Soup
    Slow Cooker
    Main Dish
    Lunch
    Dinner
    Budget Friendly
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    Nutrition facts

    9 Servings



    • Serving Size

      1 1/4 cups


    • Amount per serving



      Calories





      290

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0.1g

    • Cholesterol
      55mg

      18%

    • Sodium
      500mg

      22%

    • Total Carbohydrate
      30g

      11%

      • Dietary Fiber
        7g

        25%
      • Total Sugars
        5g

    • Protein
      22g

    • Potassium
      680mg
      14%

    Ingredients

    whole wheat bread (torn into small pieces)
    1 slice

    water (divided use)
    1 1/2 cup plus 3 tbsp

    lean ground turkey
    1 1/2 lbs

    canola oil
    2 tbsp

    salt
    1 1/2 tsp

    Worcestershire sauce
    2 tsp

    tomato paste
    2 tbsp

    dry red wine
    1/2 cup

    no-salt-added diced tomatoes
    1 (14.5 oz) can

    no-salt-added navy beans (rinsed and drained)
    1 (15-oz) can

    no-salt-added black beans (rinsed and drained)
    1 (15-oz) can

    frozen corn
    2 cup

    black pepper
    1/2 tsp

    turmeric
    1/2 tsp

    paprika
    1 tsp

    ground cumin
    2 tsp

    garlic (minced)
    6 clove

    chopped onion
    1 cup

    chopped green bell pepper
    2 cup

  • Ajiaco (English)

    Ajiaco (English)

    How to Make Ajiaco (English)

    There are many variations of ajiaco. This one uses fresh chard.


    9servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Season with hot sauce and place egg slice in each bowl before serving.
    2. Heat 1 Tbsp oil in small skillet and brown onion. Add to stockpot, along with remaining ingredients except hot sauce and egg. Simmer for 20 minutes.
    3. Heat 1 Tbsp oil in large stockpot and brown meat 4–5 minutes. Add broth and water and bring to a boil. Cover, reduce heat, and simmer 30 minutes.
    Caribbean
    Latin American
    Mexican/Southwestern
    Appetizers
    Lunch
    Main Dish
    Sides
    Soup
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    Nutrition facts

    9 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      230

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      85mg

      28%

    • Sodium
      330mg

      14%

    • Total Carbohydrate
      26g

      9%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        3g

    • Protein
      16g

    Ingredients

    white onion (peeled and cut into thin vertical slices)
    1 large

    water
    2 cup

    low-fat, low-sodium beef broth
    4 cup

    beef stew meat
    1 1/2 lbs

    canola oil (divided)
    2 tbsp

    hard-boiled egg (sliced)
    2

    hot sauce
    to taste

    fresh parsley (chopped)
    1 tbsp

    celery (chopped)
    1/2 cup

    black pepper
    1/4 tsp

    salt
    1 tsp

    dried oregano
    1/2 tsp

    garlic cloves (minced)
    1

    swiss chard (washed and chopped)
    1 cup

    large carrots (julienned)
    2

    medium potatoes (each peeled and quartered)
    8

  • Beef Fajitas

    Beef Fajitas

    How to Make Beef Fajitas

    Use leftover steak from this Coffee-Rubbed Steak recipe for a super easy weeknight dinner! Or start with a 1-1/2 pound strip steak, cooked on the grill or stovetop to your desired doneness. 

     


    10 min prep time


    10 min cook time


    4servings


    1 fajita

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and bell pepper. Sauté for 5 minutes. Add the cooked sliced steak and sauté for 2 to 3 minutes to warm. Sprinkle with salt.

    2. Wrap the tortillas in damp paper towels and microwave on high for 1 minute.

    3. Place each tortilla on a plate. Divide the steak, onions, and peppers among the 4 tortillas. Wrap and serve. These fajitas go well with a green salad.

    Fiber Focused
    Mexican/Southwestern
    One Pot
    Budget Friendly
    Dinner
    Lunch
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      1 fajita


    • Amount per serving



      Calories





      470

    • % Daily value*

    • Total Fat
      18g

      23%

      • Saturated Fat
        5.8g

        29%
      • Trans Fats
        0.5g

    • Cholesterol
      115mg

      38%

    • Sodium
      510mg

      22%

    • Total Carbohydrate
      31g

      11%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        4g

    • Protein
      45g

    • Potassium
      820mg
      17%

    Ingredients

    canola oil
    2 tsp

    onion(s) (sliced)
    2 cup

    bell peppers (sliced)
    2 cup

    lean strip steak (cooked, sliced)
    20 oz

    salt
    1/4 tsp

    whole wheat flour tortillas
    4 (8-inch)

  • Coffee-Rubbed Steak

    Coffee-Rubbed Steak

    How to Make Coffee-Rubbed Steak

    Fragrant coffee and spices infuse the steak with a unique smoky, spicy flavor. Use half the steak for dinner tonight, and save the other half to make Beef Fajitas later in the week.

    While the steak is resting, add a little more oil to the pan that you cooked the steak in, and use it to sauté sweet potatoes or other vegetables like bell pepper, squash, or green beans. Your side dish will pick up flavor from the pan, and you’ll only have one pan to wash!

    Find this recipe and weekly meal plans in our book, The 12-Week Diabetes Cookbook by Linda Gassenheimer.


    5 min prep time


    10 min cook time


    8servings


    5 oz steak

    Print Recipe >

    Step-By-Step Instructions:

    1. Mix the espresso, onion powder, paprika, chili powder, and brown sugar together. Spread the mixture on both sides of the steak, pressing it into the meat.
    2. Heat the oil in a large nonstick skillet over medium heat. Add the steak and sauté for 5 minutes, watching to make sure the spices do not burn. Flip the steak and cook for
      another 5 minutes or until the steak reaches your desired doneness. A meat thermometer inserted into the steak should read 125° F for rare and 145° F for medium rare.
    3. Move the steak to a cutting board and pour the pan juices over it. Let it rest for 10 minutes, then slice. If you’d like to reserve some for another recipe, place in a tightly sealed container and refrigerate for up to 3 days.
    Low Sodium
    Low Carb
    Budget Friendly
    Dinner
    Lunch
    Main Dish
    One Pot
    Quick & Easy
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    Nutrition facts

    8 Servings



    • Serving Size

      5 oz steak


    • Amount per serving



      Calories





      290

    • % Daily value*

    • Total Fat
      13g

      17%

      • Saturated Fat
        4.1g

        21%
      • Trans Fats
        0.5g

    • Cholesterol
      115mg

      38%

    • Sodium
      85mg

      4%

    • Total Carbohydrate
      3g

      1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        2g

    • Protein
      40g

    • Potassium
      590mg
      13%

    Ingredients

    ground espresso or instant coffee
    1 tbsp

    onion powder
    1 tbsp

    smoked paprika
    1 tbsp

    chili powder
    1 tsp

    brown sugar
    1/2 tbsp

    lean strip steak (visible fat removed)
    3 lbs

    olive oil
    2 tbsp

  • Ramen-Style Ginger Chicken Noodle Soup

    Ramen-Style Ginger Chicken Noodle Soup

    How to Make Ramen-Style Ginger Chicken Noodle Soup

    Try this Asian twist on classic chicken noodle soup next time you’re battling a cold! Use the breast meat from a store-bought rotisserie chicken to make this extra easy. For the noodles, you could use brown rice udon, soba, or whole-wheat spaghetti. Get creative and add whatever toppings you have on hand: avocado, boiled egg, scallion, mung bean sprouts, thinly sliced mushrooms, toasted sesame seeds, lime, or sliced hot chile peppers all make great toppings.

    Find this recipe and more in The Clean & Simple Diabetes Cookbook by Jackie Newgent, RDN, CDN

     


    10 min prep time


    14 min cook time


    6servings


    1 1/4 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. Add the broth, ginger, and salt to a large saucepan and bring to a boil over high heat.
    2. Stir in the chicken and noodles, return to a boil, then reduce the heat to medium. Cook, uncovered, until the noodles reach your desired texture, about 8 minutes. Stir in the spinach.
    3. Ladle into bowls. Sprinkle with the cilantro and serve.
    Comfort Food
    Asian
    Soup
    Easy Pantry Recipes
    Quick & Easy
    One Pot
    Main Dish
    Lunch
    Dinner
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    Nutrition facts

    6 Servings



    • Serving Size

      1 1/4 cups


    • Amount per serving



      Calories





      180

    • % Daily value*

    • Total Fat
      1.5g

      2%

      • Saturated Fat
        0.6g

        3%
      • Trans Fats
        0g

    • Cholesterol
      35mg

      12%

    • Sodium
      580mg

      25%

    • Total Carbohydrate
      23g

      8%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        1g

    • Protein
      19g

    • Potassium
      520mg
      11%

    Ingredients

    low sodium chicken broth
    5 cup

    grated fresh ginger
    1 tbsp

    salt
    3/4 plus 1/8 tsp

    shredded cooked chicken
    2 cup

    dry whole grain noodles of choice, such as brown rice udon
    6 oz

    spinach
    1 (5-oz) package

    fresh cilantro
    1/3 cup