Extra Virgin Olive Oil, Garlic, Nutrim, Soups

Nutrim® Cream of Celery Soup

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Nutrim® Cream of Celery Soup

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Lunch
Servings: 10 oz.
Calories: 21kcal

Equipment

  • Stove

Ingredients

  • 1 tbsp Extra Virgin Olive Oil
  • ¼ cup Onion diced
  • 1 clove Garlic minced
  • ¼ cup Celery finely diced
  • 1 scoop Nutrim®
  • 1 cup Chicken broth low fat
  • 1 tbsp Half and half
  • 1 pinch Salt
  • 1 pinch Pepper

Instructions

  • Heat extra virgin olive oil in a small pan over medium heat.
  • Add celery, onions and garlic and saute for 3-5 minutes.
  • Add Nutrim® and mix well or until onion and garlic are coated.
  • Add in chicken broth slowly (it will clump if added all at once).
  • Add half and half, salt and pepper.
  • Simmer for 5-8 minutes until it thickens.
  • Enjoy!

Nutrition

Calories: 21kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 93mg | Potassium: 31mg | Fiber: 1g | Sugar: 1g | Vitamin A: 15IU | Vitamin C: 2.1mg | Calcium: 4mg | Iron: 0.1mg
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Lunch

Harvest Salad

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5 from 1 vote

Harvest Salad

Total Time15 mins
Course: Lunch
Servings: 4
Calories: 168kcal

Equipment

  • Oven

Ingredients

  • ¼ cup Walnuts
  • 1 bunch Spinach
  • ¼ cup Cranberries
  • ½ Avocado Sliced
  • ¼ Onion Chopped
  • 1 Tomato Diced

Instructions

  • Preheat oven to 375 degrees F (190 degrees C). Arrange walnuts in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown.
  • In a large bowl, toss together all ingredients.
  • Enjoy!

Nutrition

Calories: 168kcal | Carbohydrates: 11g | Protein: 5g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Sodium: 48mg | Potassium: 627mg | Fiber: 5g | Sugar: 3g | Vitamin A: 5600IU | Vitamin C: 36.3mg | Calcium: 80mg | Iron: 2.2mg
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Extra Virgin Olive Oil, Garlic, Nutrim, Soups

Nutrim® Cream of Chicken Soup

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Nutrim® Cream of Chicken Soup

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Lunch
Servings: 10 oz.
Calories: 29kcal

Equipment

  • Stove

Ingredients

  • 1 tbsp Extra Virgin Olive Oil
  • ¼ cup Onion diced
  • 1 clove Garlic minced
  • ¼ cup Celery finely diced
  • 1 scoop Nutrim®
  • 1 cup Chicken broth low fat
  • 1 tbsp Half and half
  • ⅕ cup Cooked chicken finely diced
  • 1 pinch Salt
  • 1 pinch Pepper

Instructions

  • Heat extra virgin olive oil in a small pan over medium heat.
  • Add onions and garlic and saute for 3-5 minutes.
  • Add Nutrim® and mix well or until onion and garlic are coated.
  • Add in chicken broth slowly (it will clump if added all at once).
  • Add chicken, half and half, salt and pepper.
  • Simmer for 5-8 minutes until it thickens.
  • Enjoy!

Nutrition

Calories: 29kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 96mg | Potassium: 42mg | Fiber: 1g | Sugar: 1g | Vitamin A: 15IU | Vitamin C: 2.1mg | Calcium: 4mg | Iron: 0.1mg
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Nutrim, Sides

Corn Bread Dressing

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Corn Bread Dressing

Prep Time30 mins
Cook Time30 mins
Total Time1 hr 45 mins
Course: Sides
Servings: 12
Calories: 194kcal

Equipment

  • Oven

Ingredients

  • 16 oz Dry Corn Bread Mix
  • 2 tbsp Butter
  • ½ cup Celery chopped
  • 1 small Onion
  • ¼ cup Nutrim
  • 2 Eggs beaten
  • 2 ½ cups Chicken broth Low-fat
  • 2 tbsp Dried sage
  • Salt to taste
  • Pepper to taste

Instructions

  • Prepare the dry corn bread mix according to package directions. Let cool, then crumble.
  • Preheat oven to 350°F.
  • Grease one 13x9 inch baking dish.
  • Melt butter in a large skiller over medium heat and saute celery and union until soft.
  • Mix Nutrim, celery, onions, 3 cups of crumbled corn bread, eggs, low-fat chicken broth, sage, salt and pepper in a large bowl.
  • Place mixture into prepared baking dish.
  • Bake for 30 minutes.

Nutrition

Calories: 194kcal | Carbohydrates: 28g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 519mg | Potassium: 115mg | Fiber: 3g | Sugar: 8g | Vitamin A: 180IU | Vitamin C: 4.1mg | Calcium: 37mg | Iron: 1.3mg
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Dinner

Fresh Tuna and Greens

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Fresh Tuna and Greens

Total Time20 mins
Course: Dinner
Servings: 4
Calories: 411kcal

Equipment

  • Stove
  • Oven

Ingredients

  • 2 Lemons
  • ⅓ cup Extra virgin olive oil
  • ½ tsp Freshly ground black pepper
  • ¼ tsp Salt
  • 12 oz Asparagus Cooked, boiled, drained
  • 12 oz Finfish* Tuna, light, canned in water, without salt, drained solids
  • 2 cups Rice White, long-grain, cooked

Instructions

  • Preheat oven to 450 degrees Fahrenheit. Finely shred 2 teaspoons of peel from one lemon. Cut remaining lemon in wedges; set aside.
  • For dressing, whisk together oil, lemon peel and juice, pepper, and salt in a small bowl.
  • Place asparagus in single layer in shallow baking pan. Drizzle 2 tablespoons of dressing over the asparagus. Bake uncovered for 8 minutes.
  • Cook rice according to the box directions.
  • Meanwhile heat 1 tablespoon of dressing in large skillet. Add tuna steaks; cook 4 to 6 minutes on each side or until browned and center is slightly pink.
  • Divide rice among 4 plates, top with tuna steaks and asparagus. Drizzle remaining dressing. Enjoy!

Notes

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

Nutrition

Calories: 411kcal | Carbohydrates: 29g | Protein: 24g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 39mg | Sodium: 372mg | Potassium: 635mg | Fiber: 3g | Sugar: 2g | Vitamin A: 900IU | Vitamin C: 31.4mg | Calcium: 50mg | Iron: 2.3mg
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Dinner

Eggplant and Rice

 

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Eggplant and Rice

Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Dinner
Servings: 4
Calories: 276kcal

Equipment

  • Stove
  • Food processor

Ingredients

  • 1 ½ Tbs Extra virgin olive oil
  • 1 ½ cloves Garlic Coarsely chopped
  • 1 ½ Red peppers Peeled, seeded, roasted and chopped
  • 4 cups Eggplant
  • ½ Onion Raw
  • 28 oz Tomatoes Red, organic
  • Honey (optional)
  • Salt To taste
  • 2 cups Rice White, long-grain, regular, cooked
  • 1 ½ tbsp Oregano
  • 1 ½ tbsp Basil leaves
  • 1 ½ tbsp Parsley

Instructions

  • Heat oil in skillet over medium to high heat. Add onions and garlic, then cook for 1 minute. Add the red peppers and cook for 1 more minute.
  • Add the tomatoes and eggplant, bring to a boil and cook, stirring occasionally. Cook for 25 to 30 minutes and transfer mixture to food processor. Process until smooth. Return mixture back to pot, add seasonings and season with salt and pepper. Cook for 10 minutes longer and season with honey.
  • Cook rice according to the box. Serve together. Enjoy!

Nutrition

Calories: 276kcal | Carbohydrates: 50g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 171mg | Potassium: 834mg | Fiber: 11g | Sugar: 13g | Vitamin A: 1100IU | Vitamin C: 26.4mg | Calcium: 60mg | Iron: 2mg
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