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OHMYVEGGIES.COM/30-MINUTE-VEGETARIAN-PHO/

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I hope it was absolutely amazing! We spent Saturday in the city shopping and reading (ok… I was shopping; he was reading), and ended the day there with a visit to our favorite s’mac and cheese spot. Mac and cheese and beer = an awesome dinner date! Then Sunday …", "websiteTitle": "Baker by Nature", "websiteType": "", "date": "", "publisher": "", "place": "", "DOI": "", "citationKey": "", "url": "http://bakerbynature.com/our-favorite-chicken-noodle-soup-like-ever/", "accessDate": "2015-03-23T16:14:08Z", "shortTitle": "", "language": "", "rights": "", "extra": "", "tags": [], "collections": [ "DRS9P956" ], "relations": {}, "dateAdded": "2015-03-27T18:53:41Z", "dateModified": "2015-03-27T18:53:41Z" } }, { "key": "89VRNGK5", "version": 3, "library": { "type": "group", "id": 339838, "name": "Database Assignment", "links": { "alternate": { "href": "https://www.zotero.org/groups/database_assignment", "type": "text/html" } } }, "links": { "self": { "href": "https://api.zotero.org/groups/339838/items/89VRNGK5", "type": "application/json" }, "alternate": { "href": "https://www.zotero.org/groups/database_assignment/items/89VRNGK5", "type": "text/html" }, "up": { "href": "https://api.zotero.org/groups/339838/items/ABJB62R3", "type": "application/json" } }, "meta": { "createdByUser": { "id": 2369446, "username": "emmaricci92", "name": "", "links": { "alternate": { "href": "https://www.zotero.org/emmaricci92", "type": "text/html" } } }, "numChildren": 0 }, "data": { "key": "89VRNGK5", "version": 3, "parentItem": "ABJB62R3", "itemType": "note", "note": "

Chicken Enchiladas -

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use enchilada sauce recipe!!

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double recipe

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Recipe from GimmeSomeOven

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Our Favorite Chicken Noodle Soup.
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Rating: 5

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Prep Time: 15 minutes

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Cook Time: 45 minutes

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Total Time: 1 hour, 10 minutes

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Yield: 6 bowls

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Serving Size: 1 bowl

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A delicious and hearty chicken noodle soup packed with good for you ingredients! Sure to become a new favorite!

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Ingredients

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Instructions

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  1. Preheat oven to 375 degrees (F). Place chicken tenders in a large baking dish lined with parchment paper. Drizzle with 2 tablespoons of oil and sprinkle with spices. Place in the oven and bake for 25 minutes, flipping the chicken at the half way point. Once cooked, pull into small chunks using two forks.
    2. \n
  2. While the chicken is roasting, make the soup.
    3. \n
  3. Heat remaining oil in a large, heavy bottomed soup pan over a medium flame. Add carrots, celery, and onion, and cook - stirring occasionally - for 8-9 minutes. Add garlic and salt and cook for another minute before adding the bay leaf, water and chicken stock. Increase heat to high, bring soup to a boil, then reduce heat to medium-low, stir in noodles, and simmer for 10 - 15 minutes, or until the vegetables are soft and the pasta al dente. Stir in cooked chicken, dill, and lemon juice. Taste soup to adjust seasonings, then serve at once.
    4. \n
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Notes

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* You may cook the noodles in the broth (as instructed in the recipe), but if you plan to have a lot of leftovers, you may also choose to cook the noodles in a separate pot, them stir them into each bowl right before serving. This helps keep the noodles fresh and not soggy.

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VEGGIE PHO -

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30-Minute Vegetarian Pho
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Prep Time: 10 minutes

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Cook Time: 20 minutes

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Total Time: 30 minutes

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Yield: 4 to 6 servings

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A streamlined version of pho with a simple ginger broth base and shiitake mushrooms to make it meatless!

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Ingredients

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Instructions

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  1. In a large pot, combine the vegetable broth, green onion, grated ginger, and salt. Bring to a full boil, then reduce the heat and simmer for 15 minutes.
    2. \n
  2. While the broth is cooking, melt the butter in a large skillet over medium heat. Add the mushrooms and sauté for about 6 minutes, or until tender, stirring frequently. Stir in the hoisin and sesame oil and cook until the sauce thickens and coats the mushrooms, about 1 minute more. Remove from heat.
    3. \n
  3. Divide the rice noodles between four to six large bowls, then fill each bowl with the ginger broth. Add bean sprouts, sliced jalapeños, shiitake mushrooms, fresh basil, and cilantro and serve with lime wedges, hoisin, and chili garlic sauce.
    4. \n
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Peanut Butter Balls - no chia/flax seeds
GF oats

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