What’s Cooking? Sunday

imageEvery Sunday, I take time to prepare 2 dishes to last me throughout the week.  It’s a great strategy for busy people to eat healthfully.  Here’s what I’m cooking today (click the links to get the recipe):

1. French Spring Soup

This recipe turned out great.  I love finding highly rated recipes on Allrecipes.com.  I substituted olive oil for the butter and evaporated skim milk for the heavy cream to make this recipe healthier.  I also threw in some spices like garlic, basil and poultry seasoning to jazz it up.

2. Moroccan Chicken

This dish also turned out delightful.  I used chicken breasts instead of chicken thighs, doubled the spice recommendations and threw in some diced zucchini and a can of diced tomatoes to add some color and nutrients.

Here’s how my revised preparation steps looked:

Heat olive oil in a large Dutch oven over medium-high heat.  Add onion to pan; sauté for 3 minutes or until tender. Dice chicken into 1-inch cubes and add to onions.  Add ginger and next 6 ingredients (through garlic); sauté until chicken is lightly browned, about 4-5 minutes. Stir in broth, scraping pan to loosen browned bits. Bring to a simmer.  Add chicken, chickpeas, apricots, zucchini and tomatoes. Cover, reduce heat, and simmer 40 minutes or until chicken is tender.  Serve with whole wheat couscous or quinoa.  (Note: Quinoa is a whole grain that is also a complete protein!  It cooks just like rice and tastes delicious.)

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