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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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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Snack

Bean Dip

 

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5 from 1 vote

Bean Dip

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Snack
Servings: 4
Calories: 386kcal

Ingredients

  • ¾ Black beans 15 ounce can
  • ¾ Pinto beans 15 ounce can
  • 3/8 Red bell pepper Cored, seeded and finely chopped
  • 3/8 Green bell pepper Cored, seeded and finely chopped
  • 3/8 Bunch cilantro leaves Finely chopped
  • 3 Tbs Extra virgin olive oil
  • ¼ tsp Garlic powder
  • 3/8 Onions Raw
  • 1 cup Corn Sweet, yellow, frozen, kernels cut off cob, unprepared
  • 3 tbs Vinegar Red wine
  • ⅓ cup White sugar
  • ½ tsp Garlic powder
  • 1 cup Snacks Unsalted, whole-grain chips

Instructions

  • Mix the black beans, pinto beans, corn, red and green bell peppers, onion, and cilantro together in a large bowl.
  • To make the dressing, stir the vinegar, olive oil, sugar, and garlic powder into a pot. 
  • Bring to a boil, then remove from heat, and cool. Pour dressing over bean mixture, and toss to mix evenly.
  • Enjoy with 1 cup of your favorite whole-grain chips!

Nutrition

Calories: 386kcal | Carbohydrates: 61g | Protein: 12g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 357mg | Potassium: 685mg | Fiber: 13g | Sugar: 20g | Vitamin A: 1450IU | Vitamin C: 54.5mg | Calcium: 80mg | Iron: 3.6mg
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Extra Virgin Olive Oil, Garlic, Nutrim, Soups

Nutrim® Cream of Mushroom Soup

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Nutrim® Cream of Mushroom 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 Mushrooms diced
  • 1 scoop Nutrim® heaping
  • 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 mushrooms, 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: 91mg | Potassium: 32mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 2.1mg | Calcium: 3mg | Iron: 0.1mg
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Garlic, Nutrim, Sides

Nutrim Gravy

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Nutrim Gravy

Course: Sides
Calories: 40kcal

Ingredients

  • 1 scoop Nutrim
  • ½ cup Broth low-fat
  • 1 dash Garlic powder
  • 1 dash Onion powder
  • 1 dash Sage to taste

Instructions

  • Mix Nutrim into broth. Add all remaining ingredients together and enjoy!

Notes

Tip: 
This all makes a great cream soup base. 

Nutrition

Calories: 40kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 471mg | Fiber: 1g | Sugar: 1g | Vitamin A: 250IU
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Lunch

Eggplant Sandwich with Beans and Rice

 

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Eggplant Sandwich with Beans and Rice

Prep Time20 mins
Cook Time7 mins
Total Time27 mins
Course: Lunch
Servings: 4
Calories: 409kcal

Equipment

  • Grill
  • Stove

Ingredients

  • 1 Green peppers
  • 1 Eggplant Medium, cut into 12 slices
  • 1 Tbs Extra virgin olive oil
  • 4 Whole grain bread
  • ¼ cup Mustard
  • 1 tsp Vegetable oil Canola
  • ¼ lb Smoked turkey kielbasa Cut into 1/2-inch pieces
  • ½ Onion Large, chopped
  • ½ Green bell pepper Chopped
  • ½ Red bell pepper Chopped
  • 2 ⅔ Tbs Celery Chopped
  • ⅔ cloves Garlic Finely chopped
  • ⅔ Dried bay leaves
  • ⅓ tsp Dried thyme leaves
  • ⅓ tsp Seasoned salt
  • ⅓ cup Rice Uncooked, long-grain, white
  • ⅔ cup Water
  • ⅓ lb Black beans Cooked
  • 5 oz Tomatoes Red, organic
  • 3 scoops Nutrim

Instructions

  • Cut the sweet peppers lengthwise; remove and discard the stems, seeds, and membranes. Brush eggplant slices with oil. Grill eggplant slices and sweet pepper quarters on the rack of an uncovered grill directly over medium-hot coals for 4 minutes. Turn and grill 3 to 5 minutes more or until eggplant is tender and sweet peppers are slightly charred. Remove vegetables from grill; set aside.
  • Spread 1 side of each bread slice with cheese and mustard. Layer 3 eggplant slices and 2 sweet pepper quarters on 4 of the bread slices. Top with remaining bread slices (optional). Serve warm.
  • In 4-quart saucepan, heat oil over medium heat. Add kielbasa, onions, bell peppers, celery, garlic, bay leaves and thyme; cook 4 to 6 minutes, stirring occasionally, until vegetables are tender.
  • Stir in tomatoes and salt, then bring to a boil.
  • Reduce heat to low, cover and simmer for 20 minutes, stirring occasionally.
  • Stir in beans and cover, simmer for 10 minutes longer.
  • Cook rice in water as directed on the package. Remove bay leaves from bean mixture. Pour the bean mixture over the rice and serve. Enjoy!

Nutrition

Calories: 409kcal | Carbohydrates: 62g | Protein: 19g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 23mg | Sodium: 877mg | Potassium: 795mg | Fiber: 16g | Sugar: 11g | Vitamin A: 1600IU | Vitamin C: 113.9mg | Calcium: 80mg | Iron: 4mg
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