GUY RECIPE: PEANUT BUTTER & BANANA SHAKE
• 1 cup fat-free milk
• 1 scoop chocolate or vanilla whey protein
• 2 tbsp. all-natural peanut butter
• 1 medium banana
• Blend ingredients until liquified
Nutritional info: 461 calories, 37g protein, 46g carbs, 16g fat, 2g fiber
Showing posts with label milk. Show all posts
Showing posts with label milk. Show all posts
Monday, February 1, 2016
Broccoli and Chicken Noodle Soup
Ingredients
Cooking spray
2 cups chopped onion $
1 cup presliced mushrooms $
1 garlic clove, minced
3 tablespoons butter $
1.1 ounces all-purpose flour (about 1/4 cup)
4 cups 1% low-fat milk $
1 (14-ounce) can fat-free, less-sodium chicken broth
4 ounces uncooked vermicelli, broken into 2-inch pieces
2 cups (8 ounces) shredded light processed cheese (such as Velveeta Light) $
4 cups (1-inch) cubed cooked chicken breast $
3 cups small broccoli florets (8 ounces) $
1 cup half-and-half $
1 teaspoon freshly ground black pepper
3/4 teaspoon salt
Preparation
1. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion, mushrooms, and garlic to pan; sauté 5 minutes or until liquid evaporates, stirring occasionally. Reduce heat to medium; add butter to mushroom mixture, stirring until butter melts. Sprinkle mushroom mixture with flour; cook 2 minutes, stirring occasionally. Gradually add milk and broth, stirring constantly with a whisk; bring to a boil. Reduce heat to medium-low; cook 10 minutes or until slightly thick, stirring constantly. Add pasta to pan; cook 10 minutes. Add cheese to pan, and stir until cheese melts. Add chicken and remaining ingredients to pan; cook 5 minutes or until broccoli is tender and soup is thoroughly heated.
Holly Kapherr, Cooking Light
MARCH 2009
http://www.myrecipes.com/
Cooking spray
2 cups chopped onion $
1 cup presliced mushrooms $
1 garlic clove, minced
3 tablespoons butter $
1.1 ounces all-purpose flour (about 1/4 cup)
4 cups 1% low-fat milk $
1 (14-ounce) can fat-free, less-sodium chicken broth
4 ounces uncooked vermicelli, broken into 2-inch pieces
2 cups (8 ounces) shredded light processed cheese (such as Velveeta Light) $
4 cups (1-inch) cubed cooked chicken breast $
3 cups small broccoli florets (8 ounces) $
1 cup half-and-half $
1 teaspoon freshly ground black pepper
3/4 teaspoon salt
Preparation
1. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion, mushrooms, and garlic to pan; sauté 5 minutes or until liquid evaporates, stirring occasionally. Reduce heat to medium; add butter to mushroom mixture, stirring until butter melts. Sprinkle mushroom mixture with flour; cook 2 minutes, stirring occasionally. Gradually add milk and broth, stirring constantly with a whisk; bring to a boil. Reduce heat to medium-low; cook 10 minutes or until slightly thick, stirring constantly. Add pasta to pan; cook 10 minutes. Add cheese to pan, and stir until cheese melts. Add chicken and remaining ingredients to pan; cook 5 minutes or until broccoli is tender and soup is thoroughly heated.
Holly Kapherr, Cooking Light
MARCH 2009
http://www.myrecipes.com/
Subscribe to:
Posts (Atom)