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| Courtesy of Cooking Light |
Creamy Leek Bisque
Ingredients
1 tablespoon olive oil
1 1/4 cups sliced leek (about 2 large leeks)
1/4 cup uncooked quinoa, rinsed and drained
1 1/2 cups water
3/4 teaspoon kosher salt
1 (12-oz.) pkg. prechopped fresh butternut squash
1 1/2 thyme sprigs
1 bay leaf
1/4 teaspoon ground white pepper
1/2 cup plain yogurt, divided
3 tablespoons pumpkin seeds, toasted
1 1/2 tablespoons chopped fresh flat-leaf parsley (optional)
Ingredients
1 tablespoon olive oil
1 1/4 cups sliced leek (about 2 large leeks)
1/4 cup uncooked quinoa, rinsed and drained
1 1/2 cups water
3/4 teaspoon kosher salt
1 (12-oz.) pkg. prechopped fresh butternut squash
1 1/2 thyme sprigs
1 bay leaf
1/4 teaspoon ground white pepper
1/2 cup plain yogurt, divided
3 tablespoons pumpkin seeds, toasted
1 1/2 tablespoons chopped fresh flat-leaf parsley (optional)
1 tbsp Feta cheese (optional)
Instructions
Heat oil in a saucepan over medium. Add leeks; cook, stirring often, until tender, about 5 minutes. Add quinoa; cook, stirring constantly, until toasted, about 3 minutes. Add water, salt, squash, thyme, bay leaf, and pepper. Increase heat to high; bring to a boil. Cover and reduce heat to medium-low; cook until squash is very tender, about 15 minutes. Discard thyme and bay leaf.
Pour squash mixture into a blender; add 1/4 cup yogurt. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in lid. Process until smooth. Ladle soup into bowls; top with remaining yogurt and almonds. If desired, sprinkle with feta.
Makes 3 servings (serving size: about 1 cup soup, 4 tsp. yogurt, and 1 tbsp. almonds)
226 calories
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Warm Spinach and Grape Tomato Salad
Ingredients
3 cups baby spinach leaves
1 tablespoon olive oil
1/2 teaspoon minced garlic
1/4 cup grape tomatoes
1 tablespoon white distilled vinegar
1/2 teaspoon honey
1/4 teaspoon black pepper
1/8 teaspoon salt
Instructions
Place spinach leaves in a medium bowl. Heat a small skillet over medium-high heat. Add olive oil; swirl to coat. Add minced garlic and grape tomatoes; cook 1 minute, stirring constantly. Add vinegar, honey, pepper, and salt, stirring with a whisk. Add vinegar mixture to spinach; toss to coat.
Makes 2 servings (serving size: 1 cup)
87 calories
Grapes and Cheese
1/2 cup grapes and 1 mini light Swiss cheese wedge (such as The Laughing Cow)
Makes 1 serving
87 calories
Instructions
Heat oil in a saucepan over medium. Add leeks; cook, stirring often, until tender, about 5 minutes. Add quinoa; cook, stirring constantly, until toasted, about 3 minutes. Add water, salt, squash, thyme, bay leaf, and pepper. Increase heat to high; bring to a boil. Cover and reduce heat to medium-low; cook until squash is very tender, about 15 minutes. Discard thyme and bay leaf.
Pour squash mixture into a blender; add 1/4 cup yogurt. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in lid. Process until smooth. Ladle soup into bowls; top with remaining yogurt and almonds. If desired, sprinkle with feta.
Makes 3 servings (serving size: about 1 cup soup, 4 tsp. yogurt, and 1 tbsp. almonds)
226 calories
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Warm Spinach and Grape Tomato Salad
Ingredients
3 cups baby spinach leaves
1 tablespoon olive oil
1/2 teaspoon minced garlic
1/4 cup grape tomatoes
1 tablespoon white distilled vinegar
1/2 teaspoon honey
1/4 teaspoon black pepper
1/8 teaspoon salt
Instructions
Place spinach leaves in a medium bowl. Heat a small skillet over medium-high heat. Add olive oil; swirl to coat. Add minced garlic and grape tomatoes; cook 1 minute, stirring constantly. Add vinegar, honey, pepper, and salt, stirring with a whisk. Add vinegar mixture to spinach; toss to coat.
Makes 2 servings (serving size: 1 cup)
87 calories
Grapes and Cheese
1/2 cup grapes and 1 mini light Swiss cheese wedge (such as The Laughing Cow)
Makes 1 serving
87 calories
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