EASY One Pot Pesto Chicken Noodle Soup | WW Friendly | COZY FALL SOUP RECIPE!???????? Weight Watchers
EASY One Pot Pesto Chicken Noodle Soup | WW Friendly | COZY FALL SOUP RECIPE!???????? Weight Watchers This easy one pot soup comes together in minutes and is a perfect, warm, cozy, comfort food for Fall!
#wwfallrecipe #cozyfallrecipe #weightwatchersrecipes
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Ingredients:
2 oz Uncooked egg noodles
2 cups Cooked skinless boneless chicken breasts, chopped
6 cups Fat free chicken broth
1⁄2 cup Pesto sauce (my homemade pesto:
1⁄2 tsp Dried thyme
2 Bay leave
Pepper and salt to taste
Add chicken broth, thyme, pepper and bay leaves to a large pot and stir. Bring to a boil on medium/high heat. Once it comes to a boil, turn heat to low, cover, and let simmer for 10 minutes. Add in chicken and noodles, stir, and increase the heat, bringing it to a boil. Once it comes to a boil, reduce heat to low and cook until noodles soften, about 6-8 minutes. Remove bay leaves and add in pesto, stirring well. Let simmer for another 2-3 minutes. Enjoy!
Makes 4, 1 3/4 cup servings. My PersonalPoints per serving - 6 PTs. If you are a WW member click this link to take you to the recipe and what your PersonalPoints would be➡
*Nutrition Information: YIELD: 4 SERVING SIZE: 1 3/4 cup
Amount Per Serving: CALORIES: 277 TOTAL FAT: 16 g SATURATED FAT: 2 g CHOLESTEROL: 70 mg SODIUM: 2119 mg CARBOHYDRATES: 12 g FIBER: 1 g SUGAR: 1 g PROTEIN: 24 g
*Nutritional Information was calculated using myitnesspal, values may vary based off ingredients selected.
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THE EASIEST 20-MINUTE KETO DINNER EVER - One-pot Pesto Chicken Skillet - CHEF MICHAEL
FULL (FREE!) RECIPE:
QUICK, EASY, CHEAP, AND HEALTHY! In 20 minutes, you’ll have a yummy, simple meal that’s not only delicious, but it’s cheap to make and keto! This is also a fantastic way to use up whatever vegetables you have in the fridge. Instead of broccoli and tomatoes, this also goes really well with sliced asparagus, mushrooms, or any other veggies you may have.
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Lower Fat Raw Vegan Pesto ????????????
Hey, Hey! My name’s Tanny, but people call me TannyRaw.
19 years ago I switched from a Standard American Diet to whole-foods plant-based. 14 years ago, I transitioned into an entirely low fat raw vegan lifestyle and I haven’t looked back since.
Changing my food to strictly whole raw healthy living greens, plant fats, and fruits healed me from a host of auto-immune diseases and chronic gut and health issues.
Within less than a year, I lost 86 pounds and could finally move without experiencing pain. My skin cleared, I gained a head full of thick curly hair, and experienced a dramatic change in my eye color! Just a handful of the benefits I’ve enjoyed from a purely raw diet.
I’m sharing everything I know about low-fat raw vegan & the “Do different. Get Different” mindset because nothing feels as good as health does and I want this for you.
You’ll find HUNDREDS of recipes and everything from my favorite kitchen tools to how to budget on a raw vegan diet + ways to take your health to new heights. #sprouts and #microgreens for the WIN!
My goal is to give you the support you need to succeed wherever you are on your health journey—whether you are transitioning to a vegetarian or vegan diet or committing fully to LFRV Most importantly, I'm here to empower you to live and love more freely.
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Kitchen Essentials:
Easy & Healthy Homemade Pesto - Canning Recipe # 3
This easy & healthy homemade pesto recipe is a lot lower in calories and fat as compared to traditional pesto sauce. 1 tbsp of of traditional pesto sauce is 80 calories with 8 g of fat while 1 tbsp of this pesto sauce contains only about 20 calories with only 2 g of fat.
You will still get the creamy texture of the traditional pesto sauce from the chopped zucchini and the profound flavoring profile from the garlic, pine nuts, and vegetable broth. This recipe cuts down the unnecessary olive oil calories but keeps the delicious flavor and rich texture of a traditional pesto sauce. It is 100% raw vegetarian and if you leave out the 1 tbsp of parmesan cheese you can make it 100% raw vegan.
Calorie and macros for the whole recipe (makes about 11 tbsp):
216 calories, 20 F, 12C, 4P
Recipe:
Ingredients:
2 cups of fresh basil leaves
1/2 cup of low sodium vegetable broth
1 tbsp olive oil
1 medium chopped zucchini
1 clove raw garlic
1 tsp of pine nuts (you can use almonds as well)
salt, pepper, garlic powder
1 tbsp parmesan cheese (ignore for vegan)
Instructions:
1. Blend 2 cups of fresh basil leaves with 1/4 cup of vegetable broth until relatively smooth.
2. Add in zucchini and 1/4 cup of vegetable broth and blend until smooth.
3. Add in garlic, pine nuts or almonds, salt, pepper, garlic powder, and parmesan cheese (ignore for vegan) and blend until creamy and smooth.
Serve in a bowl with some fresh basil leaves or store in a mason jar and keep in the fridge for up to 2 to 3 weeks.
You can use pesto sauce for pasta, pizza, wraps, or even salad dressing. A very versatile ingredient in the kitchen.
Enjoy!
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How To Make Low-Fat Pesto
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Ultimate Fat Burning Keto Pesto
This is our second video recipe about keto pesto. It shouldn’t come as a surprise as it is one of my favorite things to eat. If you haven’t already tried this amazing recipe, I would encourage you to watch our first video, where I put together a very rustic and very delicious pistachio mint pesto. Pesto is one of those foods that is always associated with condiments or garnishes, when it’s anything but. Pesto has always been eaten in small amounts but, I confess, I eat it by the spoonful! Not only because it is incredibly tasty but because it is absolutely packed full of nutritious ingredients. Pesto, in my opinion, shouldn’t be your garnish, it should be your base. Herbs hold a fond place in my heart from my childhood and now as an adult I’ve seen the miraculous health benefits of and curing properties certain herbs possess. In the last recipe we focused on mint, but in this video the green of choice is the wonder herb, cilantro, or coriander as I knew it in my native England.
Cilantro is a potent, yet subtle herb, which is as medicinal as it is nutritious and to top it off, it has a wonderfully distinct flavor. In this recipe we will be combining cilantro as a clean organic source, with jalapeño, pumpkin seeds, garlic, hempseed oil, lemon juice, and much more. This particular pesto I like to prepare in the food processor to give it that silky smoothness so I can spread it on keto bread, use as a base for meats or vegetables or simply enjoy by itself by the spoonful.
This pesto is absolutely jam-packed full of nutrients and super foods, all combined to create a recipe that should be eaten as a salad rather than dabbed sparingly. So dig in and enjoy the taste, enjoy the wonderful health benefits it’s giving you and use it on any food you prepare. And the beauty of it all? If you run out of ideas, just grab a spoon and dig in. ;)
Watch this space for many more recipes coming your way. Wednesdays are our recipe days so if you want to be notified every time we publish a new keto recipe, simply hit the icon at the end of the video or click on subscribe below.
Thanks for watching! :)
about 1.5 cups/ 12 servings
Ingredients:
1⁄3 cup pepitas (pumpkin seeds)
1/2 jalapeno, sliced (optional)
2 cups packed cilantro
1/2 cup tea seed oil
2 tablespoons nutritional yeast
2 tablespoons fresh lime juice
1 clove garlic, chopped
Kosher salt and freshly ground black pepper, to taste
Directions:
Preheat oven or toaster oven to 350 degrees. Place pepitas and sliced jalapenos on a baking tray, drizzle a little tea seed oil and salt and bake for about 5 minutes or until pepitas are slightly toasted. Remove from oven and let cool for a few minutes.
Blend all ingredients in a food processor until smooth, about 2-3 minutes. Store in an airtight container in the refrigerator up to 5 days.
Nutrition Facts: (serving size: 2 TB) Fat: 11g Protein: 2g Fiber: 1g Carb: 1g Net Carb: 0g
My Mission
Our health and wellness is our most precious possession. My goal is to help you not just survive but thrive by optimizing our vitality through functional foods, through nutrients, through movement (exercise), through beauty and through self-care. I’ve always considered myself a guide, an explorer, a discoverer who isn’t content with simply being told that things are the way they are. It’s this insatiable curiosity that leads me to travel, to touch and experience for myself, and see with my own eyes, to draw information and learnings from cultures all over our globe in order to share them with you so that we can all live a better life.
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