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Garlic Butter Asparagus Pasta


Vegetarian • 20 mins to make • Serves 4


Diethood


Produce


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Pasta & Grains


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Baking & Spices


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Dairy

 

 


Ingredients


1 tablespoon olive oil
1/2 cup chopped onion
1 1/2 tablespoons finely minced fresh ginger
1 tablespoon white miso
1 (8-ounce) package presliced cremini mushrooms
4 1/2 cups unsalted chicken stock
1 1/2 cups shredded skinless rotisserie chicken breast
3 cups chopped bok choy
1 (8.5-ounce) pouch precooked brown rice
1 tablespoon lower-sodium soy sauce
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon grated lemon rind
2 tablespoons fresh lemon juice
Preparation

1. Heat oil in a Dutch oven over medium-high heat. Add onion, ginger, and miso; sauté 4 minutes. Add mushrooms; sauté 2 minutes. Add stock, chicken, and bok choy; bring to a boil. Reduce heat, and simmer 8 minutes.

2. While soup simmers, prepare rice according to package directions. Stir rice, soy sauce, salt, and pepper into soup; cook 4 minutes or until bok choy is tender. Remove from heat; stir in lemon rind and juice.

Beefy Corn and Black Bean Chili
No one will ever guess that this chili hasn't simmered on the stove all day. (Our secret: it's ready in about half an hour.)Pantry Checklist:
  • Ground round (1 pound)
  • Chili powder blend
  • 1 package frozen seasoned corn and black beans
  • Beef broth (fat-free, less sodium)
  • 1 can seasoned tomato sauce for chili
  • Optional: sour cream, green onions

Prep: 1 minute
Cook: 27 minutes

Fast and easy salad with goat cheese sprinkled over the top...
Can you pick out the items in this salad?