Creamy Chicken Tortellini Soup

Found this delish recipe the other month and I just had to share it! So creamy and hearty it is definitely a family favorite!

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Creamy Chicken Tortellini Soup

YIELD: 6 servings

PREP TIME:10 minutes

COOK TIME:32 minutes

Light and Creamy Chicken Tortellini Soup Recipe. A cozy blend of chicken, vegetables, spice, cheese, and tortellini in a thin creamy broth. Lightened-up!

Ingredients:

  • 1 tablespoon DeLallo Extra Virign Olive Oil
  • 1 large sweet onion, peeled and chopped
  • 1 red bell pepper, seeded and chopped
  • 2 cups sliced carrots
  • 4 garlic cloves, minced
  • 1 1/4 pounds boneless skinless chicken breast (2 large breasts)
  • 9 cups chicken broth
  • 8.8 ounce package DeLallo Three Cheese Tortellini
  • 1/4 – 1/3 cup heavy cream
  • 2 tablespoons packed frozen spinach (1/2 cup fresh baby spinach leaves)
  • 2 tablespoons fresh chopped parsley
  • 1 1/2 teaspoons dried thyme leaves (1 tablespoon fresh thyme leaves)
  • 1/2 teaspoon crushed red pepper
  • Salt and pepper

Directions:

  1. Place a large sauce pot over medium heat. Add the olive oil and chopped onions. Saute for 3 minutes to soften. Then add the chopped bell pepper, carrots, and garlic. Saute another 3 minutes.
  2. Add whole chicken breasts, chicken broth, dried thyme, crushed red pepper, 1 teaspoon salt, and 1/4 teaspoon ground black pepper to the pot. Bring to a simmer. Lower the heat a little and simmer 15 minutes, until the chicken in cooked through. Remove the chicken and place on a cutting board.
  3. Turn the heat back to medium. With the broth still simmering, stir in the DeLallo Three Cheese Tortellini. Stir well so it doesn’t stick together. Then chop or shred the chicken and place back in the soup.
  4. Once the tortellini is cooked through, about 10-14 minutes, turn off the heat. Stir in 1/4 cup heavy cream, spinach, and parsley. Add a little more cream if desired. Taste, then salt and pepper as needed.

NUTRITION INFORMATION

Yield: 6 servings, Serving Size: 6

  • Amount Per Serving:
  • Calories: 437 Calories
  • Total Fat: 16.2g
  • Saturated Fat: 5.4g
  • Cholesterol: 107mg
  • Sodium: 1642mg
  • Carbohydrates: 29.7g
  • Fiber: 3.3g
  • Sugar: 6.6g
  • Protein: 41.7g

All images and text ©Sommer Collier for A Spicy Perspective

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Southwestern Chicken Salad with Creamy Cilantro Dressing

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Prep time: 10 mins
Cook time: 12 mins
Total time: 22 mins

Ingredients

  • For the chicken:
  • 2 medium chicken breasts
  • 1 tablespoon taco seasoning
  • ½ teaspoon cumin
  • ¼ teaspoon salt
  • Juice of ½ lime (reserve other half for dressing)
  • 1 tablespoon olive oil
  • For the Salad:
  • 2 cups romaine lettuce, chopped
  • 1 ripe avocado, sliced
  • 1 medium tomato diced
  • ½ cup black beans, rinsed
  • ½ cup corn, rinsed
  • ¼ cup cilantro for topping
  • Creamy Cilantro Dressing:
  • ½ cup sour-cream (or Greek yogurt)
  • ¼ cup packed cilantro with stems
  • juice of ½ lime
  • ¼ teaspoon salt

Instructions

  1. In a medium ziplock bag, place the chicken breasts, taco seasoning, cumin, salt, lime juice and olive oil. Shake until fully combine and chicken is coated. Allow to marinate for 10 minutes or up to 2 days in advance.
  2. To cook chicken: heat a heavy skillet to medium/high heat (Be sure the skillet is very hot before adding chicken). Add 1 teaspoon oil of choice to skillet. Place the chicken on skillet and cook for 4-5 minutes on each side. Allow to rest in pan for at least 5 minutes before cutting.
  3. To make the dressing: Place the sour-cream (or greek yogurt), cilantro, lime juice, and salt in a blender or food processor. Pulse for a few seconds or just until the cilantro is fully chopped.
  4. To Assemble: Place the chopped romaine lettuce on the bottom of a salad plate. Top with avocado, chopped tomatoes, black beans, corn, cilantro, and sliced chicken. Top with cold creamy cilantro dressing just before serving. Enjoy!

Recipe Courtesy of : GimmeDelicious

Honey Glazed Chicken Kabobs!

A simple marinade transforms ordinary boneless, skinless chicken into these splendid Honey Glazed Chicken Kabobs! Hello, barbecue season!!

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Marinating Chicken

Marinating chicken infuses flavor deep into the meat along with tenderizing. Beware, when marinating shrimp or chicken, as you can over-marinate, making your protein mushy. Six hours or even overnight should be fine for these kabobs. Feel free to shake up what you skewer in addition to the chicken. The hubby would prefer no pineapple, but I was happy to eat his share!

Honey Glazed Chicken Kabobs
Prep time
30 mins
Cook time
15 mins
Total time
45 mins
An easy, flavorful recipe for grilled chicken kabobs! Adapted from All-Recipes.
Author: Liz
Recipe type: Entree, Chicken
Cuisine: American
Serves: 6-8 servings
Ingredients
  • ¼ cup vegetable oil
  • ⅓ cup honey
  • ⅓ cup soy sauce
  • ¼ teaspoon freshly ground black pepper
  • 6 skinless, boneless chicken breasts, cut into 1½ inch pieces cubes
  • 2 cloves garlic, minced
  • 6 skinless, boneless chicken breasts, cut into 1½ inch pieces cubes (about 2½ pounds)
  • 1 yellow onion, cut into 1½-inch pieces
  • 2 red bell peppers, cut into 1½ inch pieces
  • 1 half pineapple, cored, peeled and cut into 1½-inch chunks

Instructions

  1. In a large liquid measuring cup, whisk together oil, honey, soy sauce, pepper, and garlic. Place the chicken into a gallon ziplock bag and add the marinade. Place in the refrigerator for 4-6 hours, flipping the bag at least once.
  2. When ready to grill, thread the marinated chicken, onions, peppers, and pineapple onto skewers (if using wooden skewers, soak in water for 30 minutes before using so they won’t burn).
  3. Grill until chicken is just cooked though. Serve hot.

Greek Tortellini Salad

Being a Greek soul sista I love playing with my favorite ingredients that are of course tomatoes, olives, feta! I make a pasta salad at least once a week at home and decided to twist it up with this recipe I found at Slow Roasted Italian.

I love mine loaded with crunchy veggies; peppers, red onion and cucumbers added to the tomatoes, Kalamata olives and loads of Feta cheese makes this a fabulous salad that I could eat every day!  But add the salad dressing and I am over the moon, red wine vinegar and olive oil combined with spices and a bit of sugar.

The tortellini add an unexpected element to this salad.  The pasta adds texture and flavor.  To be honest, I don’t think I will ever make Greek salad without tortellini pasta again.

Greek Tortellini Salad 
SERVES 8  |  ACTIVE TIME 15 Min  |  TOTAL TIME 15 Minutes

1 orange bell pepper, cut into bite-size pieces
1 yellow bell pepper, cut into bite-size pieces
½ red onion, thinly sliced
1 English cucumber, cut into spears and then quartered
16 ounces cherry tomatoes, halved
½ cup sliced Kalamata olives, divided
4 ounces feta cheese, crumbled
½ (19 ounce) package tortellini

Greek Salad Dressing
¼ cup extra virgin olive oil
¼ cup red wine vinegar
½ teaspoon dried oregano
½ teaspoon black pepper
1 teaspoon granulated sugar

Bring a large pot of water Cook tortellini according to directions on the package (do not add salt to the water).  Drain and set aside once cooked.

Chop vegetables and set aside.  Mince 1 tablespoon Kalamata olives for the dressing, set aside.  Combine remaining salad ingredients in a large bowl.  Set aside.

In a pint size mason jar add salad dressing ingredients and minced olives.  Be sure to crush oregano with your fingers as you are adding it (to release the flavor). Shake mason jar until dressing is combined.  Pour dressing over salad and gently toss with salad tongs until well coated.

Serve and enjoy.

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Cilantro Lime Shrimp Avocado Salad Recipe

Prep time 10 mins
Total time 10 mins
Cilantro Lime Shrimp Avocado Salad Recipe – This Cilantro Lime Shrimp Avocado Salad recipe has all the flavors of summer in every delicious bite! So quick and easy to toss together and perfect for a lunch or a light supper!
Serves: 4
Ingredients
  • 1 large or 2 medium head(s) fresh romaine lettuce, chopped
  • 2 pounds boiled or steamed shrimp, peeled and deveined
  • 2 avocados, cut into large pieces
  • 2 cups sliced grape tomatoes
  • 2 tablespoons diced red onion
  • For the Cilantro Lime Vinaigrette Dressing
  • ¼ cup extra virgin olive oil
  • ¼ cup lime juice
  • 1 clove garlic, minced or ½ teaspoon garlic powder
  • 1 tablespoon chopped fresh cilantro + more if desired
  • 1 teaspoon Dijon mustard
  • salt and pepper, to taste
Instructions
  1. Add chopped romaine lettuce to a large bowl. Top with shrimp, avocado, tomatoes and red onion.
  2. Whisk together olive oil, lime juice, garlic, cilantro, Dijon mustard and salt and pepper. Pour the dressing over the salad and toss to evenly distribute the dressing and serve.

Recipe Courtesy of : Add a Pinchcilantro-lime-shrimp-avocado-salad-recipe_DSC0236

Protein Whoopie Pies

I think I am hooked on baking protein into sweet treats ! They are SO quick and SO easy and taste SO great! I found this recipe at http://fun-squared.com/ and added a protein twist to it.

I love anything that is simple and have a thing for sprinkles, I just think they make life FUN!

FUNFETTI SANDWICH COOKIES RECIPE:

Ingredients:

  • 5 scoops vanilla protein powder
  • 1 tsp of baking powder
  • 1/2 C butter (softened)
  • 1 egg
  • 1/2 container of sprinkles
  • Frosting (store bought or homemade) with food coloring to color

Instructions:

Preheat your oven to 350 degrees.

Combine the protein powder, butter, baking powder and egg and mix till smooth.

Now pour in a bunch of sprinkles. I used about 1/3-1/2 of my little bottle of them. But really, just do what works for you. You’ll want quite a few to make it fun.

Mix those in and then make cookie dough balls that are about 1 inch big.

Press them down slightly to begin the flattening process for them.

Bake for about 8-10 minutes.

Allow them to cool.

Grab your frosting (you can make your own or get store bought) and add some bright colors!

FunfettiWhoopiePies

Chocolate Mint Protein Shake

The company I am partnered with re-launched this flavor, due to its insane popularity! Did you miss out on the last seasonal run of chocolate mint shakes? Have no fear!

This is by far my FAVORITE shake of all time! I have already ran out of my first canister so glad I got several stocked up!

these shakes are a nutritious, balanced meal replacement clinically tested to promote effective, healthy weight loss and lean muscle building. It’s a low-glycemic shake with energy-fueling carbohydrates, good fats, vitamins and minerals, and 24 grams of high-quality protein.

  • Superior branched-chain amino acid profile
  • Active enzymes to help ease digestion
  • Essential trace minerals
  • Natural ingredients with no artificial flavors, colors, or sweeteners
  • No trans fat

To get your order in before they sell out, let me know! Last time they sold out in a matter of hours so don’t miss out on these delicious meals!
unnamedThey also have a variety of other amazing flavors if you happen to miss out!

Let me know if I can help you with accountability for your health and wellness goals.

 

 

EASY NO-BAKE KEY LIME PIE (LOW CARB, GLUTEN-FREE)

This creamy, refreshing key lime pie recipe requires only 7 ingredients, 10 minutes of prep time, and no baking at all. Low carb, gluten-free, and sugar-free.
INGREDIENTS
Crust
Filling
  • 2 medium Avocados (very ripe)
  • 12 oz Cream cheese (softened at room temperature or by heating)
  • 4 small Limes
  • 1 cup Erythritol *
  • 1 tsp Vanilla extract
INSTRUCTIONS
  1. Line the bottom of a pie pan with parchment paper (optional, but makes it easier to remove the slices later).
  2. To make the crust, stir together the almond flour, coconut oil, and erythritol. Press the crust into the pie pan. Set aside.
  3. Place the avocado (skin removed), softened cream cheese, erythritol, and vanilla extract into a high power blender or a food processor.
  4. Zest the limes using a zester and add the zest to the blender. Squeeze the juice out of all the limes in there as well. Puree the mixture until smooth, scraping down the sides with a spatula.
  5. Pour/spoon the pureed mixture into the crust. Smooth with a spatula or the back of a spoon.
  6. Refrigerate for at least two hours, until the pie is firm. Serve with homemade sugar-free whipped cream if desired. Keep refrigerated.
NOTES

Net carbs per serving: 5g

*Any other granular sweetener will also work. Coconut sugar works great if not low carb.

Recipe Courtesy of  https://www.wholesomeyum.com/ 

CREAMY DAIRY FREE SPINACH DIP

Who doesn’t love spinach dip? My creamy spinach dip recipe cut out the fat and dairy and use raw avocado instead. A fresh and green dip that all the family love.

  • 2 large ripe avocado, about 2 cup of mashed avocado
  • 1/2 cup fresh spinach leaves. blanched in boiling water for 2 minutes, squeezed, drained – about 20 large leaves of fresh spinach
  • 3/4 cup coconut yoghurt (or soy yoghurt or any yoghurt of your choice)
  • 1 tablespoon lime juice
  • 3 tablespoon Extra Virgin Avocado Oil
  • 1/4 cup fresh coriander, chopped
  • 1 garlic cloves, crushed
  • Salt, pepper – adjust regarding taste
  • Extra virgin avocado oil to drizzle on top
  • Optional – Mexican salsa
  • 10 cherry tomatoes – I used a mix of colour red, orange and yellow tomatoes
  • 1/4 cup canned red kidney beans
  • 10 Brown Rice/Pink Himalayan Sea Salt,Chips
  • Handful of chopped fresh coriander
  • 2 tablespoon Extra Virgin Avocado Oil
  • 1 tablespoon lime juice
  • 1 small garlic glove

Instructions

  1. Trim the fresh spinach leaves.
  2. Place them onto a large saucepan. Pour boiling water onto the spinach until fully covered.
  3. Place a lid on top of the saucepan. Set aside for 2 minutes.
  4. Drain the spinach and rinse with cold water.
  5. Using your hands squeeze the cooked/blanched spinach leaves to remove all the extra water.
  6. Eventually, pt dry onto absorbent paper to remove all the extra water.
  7. In a food processor with S blade attachment, add the cooked drainer spinach.
  8. Add the rest of the ingredients: mashed ripe avocado, crushed garlic, coriander, coconut yoghurt, lime juice and avocado oil.
  9. Process until smooth – about 2 minutes on high speed.
  10. Adjust salt and pepper.
  11. Transfer into a bowl. Drizzle extra virgin avocado oil on top.
  12. Refrigerate for 30 minutes or more if you like before adding the toppings.
  13. Dip the brown rice tortilla pieces all other the mexican guacamole. Set aside while you prepare the salsa.
  14. In a mixing bowl add the red beans and chopped tomatoes.
  15. Combine with avocado oil, crushed garlic and lime juice.
  16. Sprinkle the salsa on top of the tortilla and add extra chopped coriander.

Recipe courtesy of https://www.sweetashoney.co/

Water, H2O, Agua

How much water should you be drinking?
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  • The Institute of Medicine advises that men consume roughly 3 liters (about 13 cups) of total beverages a day and women consume 2.2 liters (about 9 cups) of total beverages a day.
  • Why not make all your beverages water?
Are you getting enough water during the day?
  • Keep track of the amount of water you drink for one day
  • Write it down or use an app like MyFitnessPal
Why is water so amazing when you drink enough? (borrowed from Mangosteen Natural Remedies)
  1. Lose weight: Drinking water helps you lose weight because it flushes down the by-products of fat breakdown. Drinking water reduces hunger, it’s an effective appetite suppressant so you’ll eat less. Plus, water has zero calories.
  2. Natural Remedy for Headache: Helps to relieve headache and back pains due to dehydration. Although many reasons contribute to headache, dehydration is the common one.
  3. Look Younger with Healthier Skin: You’ll look younger when your skin is properly hydrated. Water helps to replenish skin tissues, moisturizes skin and increases skin elasticity.
  4. Better Productivity at Work: Your brain is mostly made up of water, thus drinking water helps you think better, be more alert and more concentrated.
  5. Better Exercise: Drinking water regulates your body temperature. That means you’ll feel more energetic when doing exercises. Water also helps to fuel your muscle.
  6. Helps in Digestion and Constipation: Drinking water raises your metabolism because it helps in digestion. Fiber and water goes hand in hand so that you can have your daily bowel movement.
  7. Less Cramps and Sprains: Proper hydration helps keep your joints and muscles lubricated, so you’ll less likely get cramps and sprains.
  8. Less Likely to Get Sick and Feel Healthy:Drinking plenty of water helps fight against flu and other ailments like kidney stones and heart attack. Water adds with lemon is used for ailments like respiratory disease, intestinal problems, rheumatism and arthritis etc. In another words one of the benefits of drinking water is that it can improve your immune system.
  9. Relieves Fatigue: Water is used by the body to help flush out toxins and waste products from the body. If your body lacks water, your heart, for instance, needs to work harder to pump out the oxygenated blood to all cells, so are the rest of the vital organs, your organs will be exhausted and so will you.
  10. Good Mood: Your body feels very good and that’s why you feel happy.
  11. Reduce the Risk of Cancer: Related to the digestive system, some studies show that drinking a healthy amount of water may reduce the risks of bladder cancer and colon cancer. Water dilutes the concentration of cancer-causing agents in the urine and shortens the time in which they are in contact with bladder lining.
Many people around the world would give to have the oppurtunity to drink fresh clean water everyday whenever they want.
Dont like water the spruce it up with lemon limes and cucumbers!