You’ll love this Healthy Beef and Broccoli recipe made with tender flank steak, crisp broccoli and a savory garlic ginger sauce. A quick and easy weeknight dinner that tastes better than take-out and comes together in under 30 minutes!

Skip the take-out and make this Healthy Beef and Broccoli! Such a weeknight staple that you’ll come back to time and time again. Made with tender strips of beef, crisp broccoli, and a bold garlicky sauce that comes together in under 30 minutes. Perfect for busy evenings, meal prep or when you are simply craving take-out, you’ll love the restaurant quality flavor made right in your kitchen!

Why You’ll Love This

• Quick and easy – everything cooks together all in one skillet in under 30 minutes for a delicious and flavorful easy weeknight dinner.
• Healthier than take-out – this meal is lower in sodium, sugar and unhealthy fats making this dish a much better option than ordering your favorite takeout!
• Balanced and satisfying – this meal is packed with protein and fresh veggies that add fiber and nutrients.
• Perfect for meal prep – this beef and broccoli reheats beautifully for healthy lunches or dinners. You can also easily customize this to your liking!

Ingredients You’ll Need

• flank steak – a lean and flavorful cut that becomes tender when sliced thinly against the grain. It really soaks up this sauce perfectly and cooks quickly.
• broccoli – you’ll need about 3 cups of broccoli florets and feel free to use fresh or frozen broccoli.
• olive oil – I like to use a good olive oil to sauté the steak and veggies that doesn’t have to be expensive, just make sure it’s cold-pressed and organic for the most flavor. 
• garlic – you can use fresh chopped cloves garlic or minced garlic from the jar.
• ginger – adds a little zip and really balances out the richness of the sauce. If you don’t have fresh ginger, you can substitute a half teaspoon of ground ginger into the sauce.
• green onions – adds a boost of flavor and a pop of color.
• salt + black pepper – needed to season the flank steak and add flavor.
• sauce – a delicious mixture of soy sauce (I use low sodium soy sauce), beef broth, honey, sesame oil, red pepper flakes and cornstarch to thicken.

How to Make Beef and Broccoli

1. Prepare the sauce. In a bowl, whisk together the soy sauce, beef broth, honey, sesame oil and red pepper flakes. In a separate smaller bowl, mix together the cornstarch and cold water to make a slurry and add to the stir fry sauce. Set aside.
2. Cook the meat. In a large skillet over high heat, drizzle a tablespoon of olive oil. Add the beef strips in a single layer and season with salt and pepper. Sauté the beef for 3 minutes on each side until just cooked through. Transfer to a plate and set aside.
3. Sauté the broccoli. Turn the heat down to medium and drizzle the remaining tablespoon of olive oil in the skillet. Add in the broccoli florets, garlic and ginger and sauté for 4 to 5 minutes, partially covered with a lid, until broccoli are slightly tender, but still crisp.
4. Toss everything together. Add the steak back to the pan and pour in the prepared stir fry sauce. Reduce the heat to medium-low and simmer for 3 to 4 minutes, until the sauce has slightly thickened. Turn off the heat and stir in the green onions.
5. Serve. We love spooning this beef and broccoli over rice, but you could serve with cauliflower rice, noodles or enjoy all on its own!

Tips for the Best Beef and Broccoli

• Prep ingredients first – this beef and broccoli cooks quickly, so I like to chop and measure everything ahead of time so I can quickly throw this meal together.
• Thinly slice the steak – this helps the steak cook evenly and really soak up all that sauce. Just make sure you slice against the grain to keep the beef super tender.
• Don’t overcrowd the pan – I recommend cooking the beef strips in batches if your pan isn’t large enough. Overcrowding traps steam and prevents caramelization which is what gives the steak flavor.
• Use low-sodium soy sauce – I find that regular soy sauce is way too salty for my liking, so lower sodium soy sauce is perfect in this dish. You could also substitute with coconut aminos or tamari if gluten-free.
• Taste and adjust – this garlicky stir fry sauce is one of my favorites, but feel free to taste and adjust the sauce as needed so it’s to your liking.
• Serving suggestions – this beef and broccoli tastes great served over brown rice, quinoa, cauliflower rice or even noodles.

Variations

• Make it gluten-free – you can easily swap out the soy sauce and use tamari or coconut aminos to make this recipe gluten-free.
• Make it spicy – add in extra red pepper flakes, dash of cayenne pepper or chili garlic sauce for even more flavor and added spice.
• Low-carb option – we love serving this over white rice or brown rice, but feel free to enjoy with cauliflower rice or even zucchini noodles for a lower carb option.
• Vegetarian – swap out the beef for tofu, tempeh or even your favorite noodles for a meatless option.
• Extra veggies – you could also add in snap peas, bell peppers, zucchini, carrots or mushrooms for extra nutrition.

Prepping and Storage

To Prep: You can pre-slice the beef, chop up the broccoli florets and prepare the sauce the day before and store separately until ready to cook.

To Store: Beef and broccoli can be stored in a sealed, airtight container for 4 or 5 days in the refrigerator. You can easily reheat leftovers in a skillet over medium-low heat or in the microwave until warmed through. Feel free to add a splash of beef broth or water to loosen up the sauce.

More Stir Fry Recipes

• Healthy Cashew Chicken Stir Fry
• Asian Ground Turkey and Green Bean Stir Fry
• Teriyaki Chicken Stir Fry
• One Pan Pineapple Teriyaki Chicken
• Honey Garlic Shrimp Stir Fry

Hope you all enjoy this Healthy Beef and Broccoli! If you love this recipe as much as we do, please leave a star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!

Print

Healthy Beef and Broccoli

#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #343434; }

You'll love this Healthy Beef and Broccoli recipe made with tender flank steak, crisp broccoli and a savory garlic ginger sauce. A quick and easy weeknight dinner that tastes better than take-out and comes together in under 30 minutes!

Course Main Course

Cuisine American

Keyword Healthy Beef and Broccoli

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 387kcal

Ingredients

• 2 Tbsp olive oil divided
• 1 lb flank steak, cut into thin bite-sized strips
• Salt and pepper, to taste
• 1 Tbsp minced garlic
• 1 tsp fresh ginger, grated
• 1 large head of broccoli, cut into florets (about 3 cups)
• 1/4 cup chopped green onions
• Garnish with sesame seeds, if desired

For the sauce:

• 1/3 cup low-sodium soy sauce
• 1/3 cup beef broth
• 2 Tbsp honey
• 2 tsp sesame oil
• 1/4 tsp red pepper flakes
• 1 Tbsp cornstarch
• 1 Tbsp cold water

Instructions

• Prepare the sauce. In a bowl, whisk together the soy sauce, beef broth, honey, sesame oil and red pepper flakes. In a separate smaller bowl, mix together the cornstarch and cold water to make a slurry and add to the stir fry sauce. Set aside.
• Cook the meat. In a large skillet over high heat, drizzle a tablespoon of olive oil. Add the beef strips in a single layer and season with salt and pepper. Sauté the beef for 3 minutes on each side until just cooked through. Transfer to a plate and set aside.
• Sauté the broccoli. Turn the heat down to medium and drizzle the remaining tablespoon of olive oil in the skillet. Add in the broccoli florets, garlic and ginger and sauté for 4 to 5 minutes, partially covered with a lid, until broccoli are slightly tender, but still crisp.
• Toss everything together. Add the steak back to the pan and pour in the prepared stir fry sauce. Reduce the heat to medium-low and simmer for 3 to 4 minutes, until the sauce has slightly thickened. Turn off the heat and stir in the green onions.
• Serve. We love serving this beef and broccoli over rice, but you could also serve with cauliflower rice, noodles or enjoy this all on its own!

Nutrition

Serving: 1/4th of recipe | Calories: 387kcal | Carbohydrates: 17.4g | Protein: 34.7g | Fat: 20.1g | Saturated Fat: 5.7g | Cholesterol: 57.8mg | Sodium: 951.6mg | Fiber: 2g | Sugar: 9.3g

The post Healthy Beef and Broccoli appeared first on Eat Yourself Skinny.

Enjoy a cozy bowl of this Easy Chicken Noodle Soup made with simple ingredients that pack in the flavor! Made with tender chicken, hearty vegetables and a rich, flavorful broth that is both comforting and nourishing.

Want to save this recipe?

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Please enable JavaScript in your browser to complete this form.

Name *

Email *

Save

There is nothing more comforting than a cozy bowl of classic Chicken Noodle Soup and this recipe is absolutely delicious! Made with simple, wholesome ingredients that come together in a rich, savory broth with tender chicken, fresh vegetables and perfectly cooked noodles in every bite. This is the kind of soup that just always hits the spot, whether you’re feeling under the weather or just craving something warm and familiar, you’ll come back to this soup time and time again!

Why You’ll Love This

• Classic comfort food – made using simple ingredients that come together for a rich, homemade flavor that tastes so much better than canned soup.
• One pot meal – easily made all in one pot which makes this soup come together quickly and clean up is a breeze.
• Wholesome – this soup is packed with protein, fresh vegetables and simmered in a flavorful broth for a nourishing dinner the whole family will love.
• Perfect remedy when sick – this chicken noodle soup tastes like comfort in a bowl and helps to relieve congestion and soothe a sore throat.

Ingredients You’ll Need

• chicken – you’ll need boneless skinless chicken breasts for this recipe, but you could also use chicken thighs or even shredded rotisserie chicken for even more flavor. Leftover chicken or turkey works great too!
• carrots, celery + onion – these are the aromatic vegetables that form the base of this soup and add natural sweetness as well as balance and depth.
• garlic – minced garlic cloves really punch up the flavor and are a must in this soup!
• chicken broth – I used a low sodium chicken broth, but you could also use chicken stock or vegetable broth.
• egg noodles – I like to use classic egg noodles in this soup, but any type of pasta will work in this recipe.
• Better than Bouillon chicken flavor – this is a MUST in this recipe and really enhances all that chicken flavor in this soup. So delicious!
• herbs – a combination of dried thyme, dried rosemary, bay leaf and fresh parsley or fresh dill.
• red pepper flakes – adds a little heat and kick of spice. Feel free to leave out if making for the kids!
• salt + pepper – needed to season for flavor.

How to Make Chicken Noodle Soup

1. Sauté the veggies. In a large soup pot or dutch oven, heat olive oil over medium-high heat and sauté onion, carrots and celery until softened, about 4 to 5 minutes. Add in the garlic and sauté for an additional 30 seconds.
2. Build the soup. Add in the chicken broth along with the rest of the ingredients (except for the noodles) and bring to a boil. Lower the heat, cover slightly and let the soup simmer for about 30 minutes, until chicken is tender and cooked through.
3. Shred chicken and add noodles. Once the chicken is cooked, remove from the pan and shred using two forks. While shredding the chicken, add the egg noodles to the pot and cook until just al dente.
4. Serve and enjoy! Remove from heat and add he shredded chicken back into the pot. Taste and add more seasonings, if needed. Stir in the fresh chopped parsley, ladle into bowls and enjoy!

How to Make in the Crock Pot

In a 6-quart slow cooker, add the chicken and rest of the ingredients (except for the egg noodles), cover and place on high for 3 to 4 hours or low 6 to 8 hours. Remove chicken with a slotted spoon or tongs and shred with two forks. I recommend boiling the noodles separately to ensure they don’t get mushy in the crock pot. Add the shredded chicken back into the slow cooker along with cooked egg noodles, serve and enjoy!

Variations

• Make it creamy – to make creamy chicken noodle soup, feel free to add in some heavy cream, coconut cream, cream cheese or mix in a dollop of sour cream before serving.
• Adjust the spice – you can easily adjust the spice level of this soup by using mild, medium or hot enchilada sauce. You could also add in chopped jalapeno, chopped poblano pepper or even a dash of hot sauce for more heat.
• Switch up protein – you can use rotisserie chicken for a simple short cut when making this soup, or feel free to use turkey, ground beef, shrimp or even chickpeas for a hearty vegetarian option.
• Add more veggies – boost the nutrition and flavor with extra vegetables such as zucchini, yellow squash, bell peppers, sweet potatoes, carrots, celery, spinach or kale.

Prepping and Storage

Leftover chicken noodle soup will last in your refrigerator in a sealed, airtight container for up to 3 to 4 days, but is best enjoyed in the first few days. Please keep in mind that the noodles will continue to absorb the liquid the longer it sits in the fridge, so you may need to add a little splash of chicken broth to the leftover soup before reheating on the stove or in the microwave.

More Healthy Soup Recipes

• Chicken and Wild Rice Soup
• Creamy Tortellini Soup
• Easy Chicken Tortilla Soup
• Creamy Broccoli Cheddar Soup 
• Detox Immune-Boosting Chicken Soup
• One Pot Spicy Sausage and Kale Soup

Hope you all enjoy this Easy Chicken Noodle Soup recipe! If you love this as much as we do, please leave a star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

Print

Easy Chicken Noodle Soup

#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-1-33); }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-1-50); }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-1-66); }linearGradient#wprm-recipe-user-rating-1-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-1-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-1-66 stop { stop-color: #343434; }

Enjoy a cozy bowl of this Easy Chicken Noodle Soup made with simple ingredients that pack in the flavor! Made with tender chicken, hearty vegetables and a rich, flavorful broth that is comforting and nourishing.

Course Main Course

Cuisine American

Keyword Easy Chicken Noodle Soup

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 8

Calories 214kcal

Ingredients

• 1 Tbsp olive oil
• 1 medium sweet onion diced
• 2 ribs celery diced
• 3 large carrots diced
• 1 Tbsp minced garlic
• 10 cups chicken broth
• 1 Tbsp Better than Bouillon chicken flavor
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/4 tsp crushed red pepper flakes
• 1 bay leaf
• 1 lb boneless skinless chicken breasts
• 8 oz wide egg noodles (about 4 cups)
• 1/4 cup finely chopped fresh parsley or fresh dill

Instructions

• Sauté the veggies. In a large soup pot or dutch oven, heat olive oil over medium-high heat and sauté onion, carrots and celery until softened, about 4 to 5 minutes. Add in the garlic and sauté for an additional 30 seconds.
• Build the soup. Add in the chicken broth along with the rest of the ingredients (except for the noodles) and bring to a boil. Lower the heat, cover slightly and let the soup simmer for about 30 minutes, until chicken is tender and cooked through.
• Shred chicken and add noodles. Once the chicken is cooked, remove from the pan and shred using two forks. While shredding the chicken, add the egg noodles to the pot and cook until just al dente.
• Serve and enjoy! Remove from heat and add he shredded chicken back into the pot. Taste and add more seasonings, if needed. Stir in the fresh chopped parsley, ladle into bowls and enjoy!

Nutrition

Serving: 1/8th of recipe | Calories: 214kcal | Carbohydrates: 18.6g | Protein: 23.6g | Fat: 4.9g | Saturated Fat: 1.2g | Cholesterol: 71.5mg | Sodium: 550.7mg | Fiber: 1.7g | Sugar: 2.7g

The post Easy Chicken Noodle Soup appeared first on Eat Yourself Skinny.

This Healthy Ground Beef Stroganoff Casserole is the ultimate family-friendly comfort food! The perfect cozy weeknight meal made with egg noodles and smothered in the most delicious creamy mushroom sauce in just 30 minutes!

Want to save this recipe?

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Please enable JavaScript in your browser to complete this form.

Name *

Email *

Save

With all this cold weather lately, there is nothing better than a warm, cozy comfort meal you can make for your family. This Healthy Ground Beef Stroganoff is a rich and savory one pot meal that easily comes together in under 30 minutes! This meal is packed with savory ground beef and tender egg noodles all simmered together in the most flavorful mushroom sauce. The fresh thyme and parsley bring an earthiness to the dish that adds even more flavor. Your kids are guaranteed to gobble up this meal too!

Why You’ll Love This

• Quick and easy – everything cooks together all in one skillet in under 30 minutes for a delicious and flavorful easy weeknight dinner.
• Rich and creamy – savory ground beef and tender egg noodles all simmered together in a rich and creamy mushroom sauce that is full of flavor!
• Customizable – switch up the protein, add in more veggies, or swap out the egg noodles and serve over brown rice, mashed potatoes or noodles of choice.
• Great for meal prep – leftovers last up to 3 or 4 days and taste even better as the flavors marinate making this a great recipe for meal prep.

Ingredients You’ll Need

• egg noodles – I used egg noodles for this classic recipe, but you could also serve over other noodles, brown rice, mashed potatoes or even cauliflower mash.
• ground beef – I used lean ground beef because I really wanted that classic beef stroganoff meal, but you could easily swap out the beef for ground turkey or even ground chicken. 
• mushrooms – I personally love baby bella mushrooms, but you could use cremini or white button mushrooms in this. You could also add in some peas and carrots so this dish is more veggie forward.
• onion – I love the mild flavor of white onions, but you could use a yellow onion, shallots or even green onions in this recipe.
• garlic – fresh garlic is always best! If you don’t have fresh garlic, feel free to substitute with a 1/2 teaspoon of garlic powder.
• beef broth – I used low-sodium beef broth which I really think enhances the beef flavor in this recipe. If you don’t have beef broth on hand, you could use either beef stock, vegetable broth, or simply use water and mix in some beef bouillon.
• worcestershire sauce – flavor, flavor, FLAVOR!
• beef base – I used Better than Bouillon beef base which enhances that rich beef flavor even more and is a must in this recipe.
• all-purpose flour – helps to thicken the sauce.
• Greek yogurt – this makes the sauce nice and creamy. It is also higher in protein and lower in fat than sour cream, but if you don’t have Greek yogurt on hand, sour cream is a great substitute or you could substitute with heavy cream.
• fresh herbs – I LOVE fresh thyme and parsley in this dish and I really think it takes the flavor to a whole other level. 

How to Make Ground Beef Stroganoff

1. Prep. Chop up the onion, garlic, mushrooms and fresh thyme. Set those aside and you’re ready to get started cooking!
2. Boil water and brown meat. Fill a large pot with water and bring it to a boil on the stove. While the water is coming to a boil, add the ground beef to a large skillet and cook until browned and crumbled. Transfer the cooked ground beef to a plate and keep the heat on the skillet.
3. Sauté the onion, garlic and mushrooms. In the same skillet you used to brown the meat, drizzle a little olive oil and sauté the onions, garlic and mushrooms until onions are translucent and mushrooms are cooked down, about 7 more minutes.
4. Make the sauce. Add in the cooked ground beef and sprinkle with the flour, stirring until fully incorporated, mixing any lumps that form. Add in the beef broth, Better than Bouillon, Worcestershire sauce, fresh thyme and season with salt and pepper. Mix well and bring to a boil. Once sauce starts to boil, turn the heat to low and let the sauce simmer for 4 to 5 minutes, until the sauce thickens slightly.
5. Boil the egg noodles. While the sauce simmers, add the egg noodles to the boiling water and boil per the package instructions.
6. Let’s make it creamy!  Once the sauce has thickened, turn the heat off and mix in the Greek yogurt. Stir to combine everything and season to taste, if needed. Serve over egg noodles, garnish with fresh parsley and enjoy!

How to Serve

• egg noodles – this is the traditional way to serve this, but any type of pasta will work in this recipe.
• brown rice – this would also taste great served over brown rice, white rice, wild rice or even cauliflower rice.
• mashed potatoes – this rich and creamy sauce would pair perfectly smothered over buttery mashed potatoes.
• mashed cauliflower – for a low-carb option, try serving this over creamy mashed cauliflower.
• zucchini noodles – for another healthier, low-carb option, toss with some tender zucchini noodles made with your spiralizer.

Variations and Substitutions

• Make it dairy-free – you can use dairy-free yogurt or cashew cream in place of Greek yogurt.
• Make it gluten-free – you can use cornstarch, arrowroot powder or gluten-free flour and make sure to serve over gluten-free egg noodles or GF pasta. Also, swap the Worcestershire sauce for coconut aminos.
• Add extra veggies – feel free to throw in extra veggies for a boost of nutrition like leafy spinach, peas or green beans.
• Swap the protein – instead of ground beef, you can use ground turkey, ground chicken, ground sausage or even make with meatballs or sliced steak.

Prepping and Storage

Leftovers should be stored in a sealed, airtight container in the refrigerator and will last up to 3 to 4 days. Keep in mind, the noodles will soak up a lot of the sauce as it sits overnight in the fridge so this dish tastes best enjoyed fresh as possible. Feel free to add a splash of beef broth to loosen up the sauce when re-heating.

More One Pan Recipes

• Firecracker Chicken Stir Fry
• Creamy Chicken Sausage Orzo Skillet
• Asian Ground Turkey and Green Bean Stir Fry
• One Skillet Cashew Chicken Stir Fry
• One Pan Pineapple Teriyaki Chicken
• Honey Garlic Shrimp Stir Fry

Hope you all enjoy this Healthy Ground Beef Stroganoff and if you love this as much as we do, please leave me below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

Print

Healthy Ground Beef Stroganoff

#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #343434; }

This Healthy Ground Beef Stroganoff Casserole is the ultimate family-friendly comfort food! The perfect cozy weeknight meal made with egg noodles and smothered in the most delicious creamy mushroom sauce in just 30 minutes!

Course Main Course

Cuisine American

Keyword Healthy Ground Beef Stroganoff

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 310kcal

Ingredients

• 1 Tbsp olive oil
• 1 lb lean ground beef
• 1 onion finely chopped
• 8 oz baby bella mushrooms minced
• 3 cloves garlic minced
• 2 Tbsp all-purpose flour
• 2 cups low-sodium beef broth
• 1 Tbsp Better than Bouillon beef base
• 1 Tbsp Worcestershire sauce
• 2 tsp fresh thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup full-fat plain Greek yogurt (can substitute sour cream or heavy cream)
• 12 oz package wide egg noodles
• Garnish with finely chopped parsley and cracked black pepper

Instructions

• Fill a large pot with water and bring it to a boil on the stove. While the water is coming to a boil, add the ground beef to a large skillet and cook until browned and crumbled. Transfer the cooked ground beef to a plate and keep the heat on the skillet.
• In the same skillet you used to brown the meat, drizzle a little olive oil and sauté the onions, garlic and mushrooms until onions are translucent and mushrooms are cooked down, about 7 more minutes.
• Add in the cooked ground beef and sprinkle with the flour, stirring until fully incorporated, mixing any lumps that form. Add in the beef broth, Better than Bouillon, Worcestershire sauce, fresh thyme and season with salt and pepper. Mix well and bring to a boil. Once sauce starts to boil, turn the heat to low and let the sauce simmer for 4 to 5 minutes, until the sauce thickens slightly.
• While the sauce simmers, add the egg noodles to the boiling water and boil per the package instructions.
• Once the sauce has thickened, turn the heat off and mix in the Greek yogurt. Stir to combine everything and season to taste, if needed. Serve over egg noodles, garnish with fresh parsley and enjoy!

Nutrition

Serving: 1/6th of recipe | Calories: 310kcal | Carbohydrates: 28g | Protein: 26.2g | Fat: 10.4g | Saturated Fat: 3.4g | Cholesterol: 98.5mg | Sodium: 525.9mg | Fiber: 1.9g | Sugar: 3g

The post Healthy Ground Beef Stroganoff appeared first on Eat Yourself Skinny.

Easy and delicious Olive Garden Minestrone Soup loaded with fresh veggies, leafy greens and simmered in the most flavorful broth! Easily made in one pot for a cozy weeknight dinner the whole family will love!

Want to save this recipe?

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Please enable JavaScript in your browser to complete this form.

Name *

Email *

Save

Zero exaggeration that this is hands down one of my favorite soups. Inspired by Olive Garden’s famous minestrone soup, I re-created and shared this copycat recipe about 15 years ago, but really needed some updated photos. This classic minestrone soup recipe is SO flavorful, loaded with a variety of vegetables and is just so cozy and comforting whether it’s a chilly day or you’re feeling under the weather. Pair it with some crusty bread or side salad for a complete meal!

Why You’ll Love This

• Healthy and filling – this copycat Olive Garden inspired soup is loaded with a variety of fresh vegetables, beans and fiber-rich pasta for a delicious nourishing meal.
• Quick and easy – this hearty soup easily comes together in just 30 minutes using simple pantry ingredients.
• One pot meal – you only need to use one pot to which makes this vegetable soup come together quickly and clean up is a breeze.
• Great for leftovers – as this soup sits, the flavors meld together making this taste even better the next day! Perfect recipe for meal prep.

Ingredients You’ll Need

• onion, carrots and celery – makes the perfect savory base for soups.
• vegetables – I used fresh zucchini and green beans along with the onion, carrots and celery, but feel free to use any variety of vegetables you like.
• beans – I used both red kidney beans and white beans, but navy beans, cannellini beans and pinto beans all make great options.
• pasta – I used small shells in this soup, but any type of small pasta will work such as ditalini, orecchiette or elbow macaroni. Feel free to leave it out to keep this lower in carbs.
• vegetable broth – you could also use chicken broth or any stocks you have in your pantry.
• tomatoes – I used one large can of crushed tomatoes, but diced tomatoes work well too. You could also add in a little tomato pasta for a thicker soup.
• garlic – this really punches up the flavor and is a must in this soup!
• leafy greens – spinach or kale work great in this soup.
• herbs and seasonings – I used a combination of dried oregano, basil, thyme, salt and pepper, but you could also substitute one teaspoon of Italian seasoning for the dried herbs.  You could also mix in some fresh parsley or a bay leaf.

How to Make Minestrone Soup

The great thing about this soup is that everything comes together in just 30 minutes in just a few simple steps!  Here’s how I make it:

• Sauté the veggies.  Heat olive oil in a large saucepan or soup pot over medium-high heat and sauté onion, celery, carrots and zucchini until softened, about 5 minutes. Then add in the garlic and sauté for an additional 30 seconds.
• Let the soup simmer.  Stir in the vegetable broth, crushed tomatoes, beans, and seasonings. Bring to a boil, then reduce heat, cover and let the soup to simmer for about 20 minutes.
• Mix in spinach and pasta.  Add in the baby spinach leaves and pasta, cooking for an additional 10 minutes.
• Serve and enjoy! Ladle soup into bowls, top with freshly grated parmesan cheese and serve with some crusty bread or croutons.

Substitutions and Variations

The best part about minestrone soup is that it is so customizable! Here are some ways to switch up this soup to your liking.

• Veggies – feel free to use any variety of veggies you like! Seasonal vegetables like yellow squash, bell peppers, sweet potatoes, butternut squash, broccoli, cauliflower, kale, etc. all make great options.
• Protein – the beans in this recipe are a great source of protein, but you can also add in some chicken, turkey, ground beef or even Italian sausage.
• Gluten-free – you can substitute the pasta for gluten-free pasta or even some regular rice or wild rice.
• Vegan – this soup is already vegan, however instead of topping with parmesan cheese you could top with vegan cheese or nutritional yeast.
• Make it spicy – throw in some red pepper flakes or hot sauce to add some heat to this Italian soup.
• More depth of flavor – I like to add a parmesan rind into the soup as it simmers to really enhance the flavor of the soup. You could also add a little tomato paste for a more rich tomato broth.

Prepping and Storing

To Store:  Leftovers will last in your fridge in a sealed, airtight container for up to 5 days.  You may find that the noodles will soak up a lot of the broth as the soup sits, but you can easily add more broth as needed when re-heating.

To Freeze:  If planning to freeze, first let the soup cool completely and then store it in a sealed container in the freezer for up to 3 months. When ready to enjoy, let the soup thaw completely in the fridge. Warm it up in a pot on the stove or re-heat individual servings in the microwave.

More Delicious Soup Recipes

• Chicken and Wild Rice Soup – the perfect cozy soup packed with flavor and loaded with chicken, veggies and tender wild rice
• Creamy Broccoli Cheddar Soup – a delicious low carb soup packed with veggies and made in under 30 minutes
• Chicken Tortilla Soup – the perfect weeknight meal that can easily be made in your Instant Pot, slow cooker or even right on the stove
• Spicy Sausage and Kale Soup – hearty, loaded with a variety of vegetables and leafy kale, all simmered in flavorful beef broth, diced tomatoes and yes, a whole jar of salsa!
• Sausage and Spinach Tortellini Soup – creamy, cozy and made with cheesy tortellini, sausage and fresh veggies
• Detox Immune-Boosting Chicken Soup – the perfect remedy for cold and flu season filled with antioxidants that boost immunity and tastes delicious

Hope you all enjoy this Olive Garden Minestrone Soup and if you love this as much as we do, please leave me below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

Print

Olive Garden Minestrone Soup

#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-1-33); }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-1-50); }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-1-66); }linearGradient#wprm-recipe-user-rating-1-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-1-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-1-66 stop { stop-color: #343434; }

Easy and delicious Olive Garden Minestrone Soup loaded with fresh veggies, leafy greens and simmered in the most flavorful broth! Easily made in one pot for a cozy weeknight dinner the whole family will love!

Course Main Course

Cuisine Italian

Keyword Minestrone Soup

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 6

Calories 233kcal

Ingredients

• 1 tablespoons olive oil
• 1 small onion chopped
• 2 ribs celery chopped
• 2 carrots chopped
• 1 small zucchini chopped
• 3 cloves garlic minced
• 5 1/2 cups vegetable broth
• 1 (28 oz) can crushed tomatoes
• 1 cup fresh or frozen cut green beans
• 1 (15 oz) can red kidney beans, drained
• 1 (15 oz) can small white beans, drained
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 cups fresh baby spinach
• 1/2 cup small pasta I used ditalini
• Optional toppings: parmesan cheese, red pepper flakes or croutons

Instructions

• Heat olive oil in a large saucepan or soup pot over medium high heat and sauté onion, celery, carrots and zucchini until softened, about 5 minutes. Then add in the garlic and sauté for an additional 30 seconds.
• Next add in the vegetable broth, crushed tomatoes, beans, and seasonings. Bring to a boil, then reduce heat, cover and let the soup to simmer for about 20 minutes.
• Add in the baby spinach leaves and pasta, cooking for an additional 10 minutes. Top with parmesan cheese, serve and enjoy!

Nutrition

Serving: 1/6th of recipe | Calories: 233kcal | Carbohydrates: 43.6g | Protein: 12.3g | Fat: 3.2g | Saturated Fat: 0.4g | Sodium: 724.8mg | Fiber: 11.7g | Sugar: 4g

The post Olive Garden Minestrone Soup appeared first on Eat Yourself Skinny.

This Healthy Cashew Chicken Stir Fry is the perfect weeknight meal that is quick and easy to make, full of fresh veggies and tossed together in a delicious homemade peanut sauce!

Want to save this recipe?

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Please enable JavaScript in your browser to complete this form.

Name *

Email *

Save

If you love take-out style meals, but want something lighter, fresher and more nourishing, you need to make this Healthy Cashew Chicken Stir Fry! This is one of our weeknight staples because it is packed with lean protein, crunchy vegetables, heart-healthy fats from cashews and drizzled with the most delicious peanut sauce. Not only does this make an easy dinner your whole family will love, but the leftovers taste even better the next day for a healthy lunch!  

Why You’ll Love This

• Quick and easy – everything cooks together all in one skillet in under 30 minutes for a delicious and flavorful easy weeknight dinner.
• Healthier than take-out – this meal is lower in sodium, sugar and unhealthy fats making this dish a much better option than ordering your favorite takeout!
• Nourishing – this meal is packed with lean protein and loaded with a rainbow of veggies that add fiber and nutrients.
• Perfect for meal prep – this cashew chicken stir fry reheats beautifully for healthy lunches or dinners. You can also easily customize this to your liking!

Ingredients You’ll Need

• chicken – I used boneless, skinless chicken breasts that I cut into 1-inch pieces, but you could use chicken thighs as well.
• garlic – I always like to use fresh garlic, but a teaspoon of dried minced garlic or garlic powder will work if that is all you have on hand.
• veggies – a combination of broccoli florets, red bell pepper, snap peas, and green onions.
• soy sauce – I always use low sodium soy sauce as I find that regular soy sauce can make dishes too salty. You could also swap the soy sauce with tamari or coconut aminos to make this gluten-free or paleo.
• peanut butter – the base of this sauce and my favorite ingredient! I used all-natural creamy peanut butter in this, but you could also use chunky peanut butter, processed or even other nut butters for a different taste.
• honey – not only does this add some sweetness to the sauce without using refined sugars, but it also makes a nice sticky sweet glaze! Feel free to swap the honey with maple syrup or other natural sweetener if you don’t have any on hand.
• sesame oil – this adds the BEST nutty flavor to this sauce.
• ginger – adds a little zip to the sauce and amazing flavor.
• cashews – these add a nice crunch to the stir fry and tastes great with the peanut sauce. They are also rich in healthy fats, magnesium and plant-based protein.
• salt + pepper – needed to season the dish and add flavor.

How to Make Cashew Chicken Stir Fry

1. Chop, chop, chop!  Cut the chicken into 1-inch pieces and chop all the veggies.
2. Prepare the sauce.  In a small bowl, whisk together the soy sauce, peanut butter, honey, sesame oil, and grated ginger. Whisk in 2 or 3 tablespoons of water (or chicken broth for more flavor!), depending on how thick or thin you want the sauce.
3. Brown the chicken.  In a large skillet (my FAVORITE pan!) over medium-high heat, drizzle one tablespoon of olive oil to coat the pan.  Once the pan is hot, add the chicken in an even layer. Season with salt and pepper and cook until lightly browned, about 4 to 5 minutes. Once the chicken is cooked, transfer to a plate and set aside.
4. Cook the veggies.  Drizzle another tablespoon of olive oil onto the hot skillet and add the broccoli, bell pepper and snap peas. Cook the vegetables until they are tender, about 4 to 5 minutes, stirring frequently.
5. Mix everything together.  Once the veggies are tender, add the chicken back to the pan and mix together. Add in the garlic and cook for about a minute, then add in the cashews and pour the peanut sauce over top. Mix well, making sure everything is coated, and bring the sauce to a boil. Turn down the heat and simmer until sauce has thickened up and everything is incorporated. Sprinkle with green onions and sesame seeds, serve and enjoy!

Tips for the Best Cashew Chicken

• Prep ingredients first – this stir fry cooks quickly, so I like to chop and measure everything ahead of time so I can quickly throw this meal together.
• Cut chicken evenly – this helps the chicken cook quickly and evenly, while also keeping the chicken tender.
• Don’t overcrowd the pan – feel free to cook this stir fry in batches if your pan isn’t large enough. You want everything to cook and brown evenly for the best flavor.
• Make this to your liking – you can easily make this stir fry to your liking by adding in more garlic (or less), adding in some crushed red pepper for added spice or use toasted sesame oil for a more nutty flavor.
• Add cashews at the end – this helps keeps the cashews nice and crunchy!
• Taste and adjust – this peanut sauce is one of my favorites, but feel free to taste and adjust the sauce as needed so it’s to your liking.
• Serving suggestions – this cashew chicken stir fry tastes great served over brown rice, quinoa, cauliflower rice or even noodles.

Variations and Substitutions

• Make it gluten-free – you can easily swap out the soy sauce and use tamari or coconut aminos to make this recipe gluten-free.
• Make it spicy – add in some red pepper flakes, dash of cayenne pepper or chili garlic sauce for even more flavor and added spice.
• Low-carb option – we love serving this over brown rice, but feel free to enjoy with cauliflower rice or even zucchini noodles for a lower carb option.
• Vegetarian – swap out the chicken for tofu, tempeh or even your favorite noodles for a meatless option.
• Extra veggies – you could also add in mushrooms, onions, asparagus, green beans, zucchini, carrots, or baby corn.
• Thicker sauce – I personally think this sauce is thick enough for my liking, but if you want a thicker sauce, feel free to add in a teaspoon or two of cornstarch or arrowroot powder.

Meal Prep and Storage

Leftovers will last up to 4 to 5 days in the fridge stored in a sealed, airtight container. The great thing is this meal tastes even better the next day so it is perfect for your weekly meal prep!

More Stir Fry Recipes

• Asian Ground Turkey and Green Bean Stir Fry
• Teriyaki Chicken Stir Fry
• One Pan Pineapple Teriyaki Chicken
• Simple Sautéed Vegetables
• Honey Garlic Shrimp Stir Fry
• Spicy Sausage and Veggie Stir Fry

Hope you all enjoy this Healthy Cashew Chicken Stir Fry! If you love this recipe as much as we do, please leave a star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

Print

Healthy Cashew Chicken Stir Fry

#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #343434; }

This Healthy Cashew Chicken Stir Fry is the perfect weeknight meal that is quick and easy to make, full of fresh veggies and tossed together in a delicious homemade peanut sauce!

 

Course dinner, Main Course

Cuisine Asian

Keyword One Skillet Cashew Chicken Stir Fry

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 6

Calories 246kcal

Ingredients

• 2 Tbsp olive oil divided
• 1 lb boneless skinless chicken breasts cut into 1-inch pieces
• Salt and pepper to taste
• 2 cups broccoli florets
• 1 red bell pepper cut into small chunks
• 1 cup sugar snap peas
• 1 Tbsp garlic minced
• 1/3 cup unsalted cashews
• Garnish with green onions and sesame seeds

For the Peanut Sauce:

• 1/4 cup low sodium soy sauce (or tamari)
• 3 Tbsp all-natural peanut butter
• 2 Tbsp honey
• 1 tsp sesame oil
• 1 Tbsp grated ginger
• 2 to 3 Tbsp water

Instructions

• In a large skillet over medium heat, drizzle one tablespoon of olive oil to coat the pan. Once the pan is hot, add the chicken in an even layer. Season with salt and pepper and cook until lightly browned, about 4 to 5 minutes, stirring the chicken as needed. Once the chicken is cooked, transfer to a plate and set aside.
• Drizzle another tablespoon of olive oil onto the hot skillet and add the broccoli, bell pepper, and snap peas. Cook the vegetables until tender, about 4 to 5 minutes, stirring frequently.
• To make the peanut sauce, whisk together soy sauce, peanut butter, honey, sesame oil, and grated ginger in a small bowl. Whisk in 2 or 3 tablespoons of water, depending on the consistency you prefer, and set aside.
• Once the veggies are tender, add the chicken back to the pan and mix together. Add in the garlic and cook for about a minute, then add in cashews and pour the peanut sauce over top. Mix well, making sure everything is coated, and bring the sauce to a boil. Turn down the heat and simmer until sauce has thickened up and everything is incorporated.
• Sprinkle with green onions and sesame seeds, serve and enjoy!

Nutrition

Serving: 1/6th of recipe | Calories: 246kcal | Carbohydrates: 15.5g | Protein: 5.7g | Fat: 10g | Saturated Fat: 1.4g | Sodium: 805.6mg | Fiber: 2.6g | Sugar: 8.8g

The post Healthy Cashew Chicken Stir Fry appeared first on Eat Yourself Skinny.

This Detox Immune-Boosting Chicken Soup is the perfect remedy for flu season filled with antioxidants that boost immunity and keep you warm all winter long!

Want to save this recipe?

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Please enable JavaScript in your browser to complete this form.

Name *

Email *

Save

With the new year officially in full swing, not only are we kicking off better eating habits and attempting to stay warm in all this cold weather, but we are also battling coughs, colds and the dreaded FLU season. This Detox Immune-Boosting Chicken Soup is the perfect remedy for cold and flu season, but is also filled with tons of nutrients, minerals and antioxidants that boost your immunity and keep you warm and cozy all winter long! I mean with ingredients like garlic, chickpeas, turmeric, mushrooms and dark leafy greens all simmering together in a flavorful hot broth, you’ll be sure to fend off those pesky colds while staying healthy and on track with your goals!

Why You’ll Love This

• Supports immunity – not only is this nourishing soup great for digestion and metabolism, but also has added anti-inflammatory benefits and antioxidants that help boost immunity.
• One pot recipe – this soup is made all in one pot making this an easy recipe you can throw together any time and is also great for meal prep.
• Comforting – a bowl of this soup is perfect for cold weather, when you need a reset after the holidays or simply just feeling under the weather and need a pick me up!
• Great for meal prep – I like to make a big batch ahead of time to last me a good part of the week or just freeze in small batches so I can grab some anytime I feel a cold coming on.  

Here’s What You’ll Need

• chicken – I like to use shredded rotisserie chicken because it’s quick and easy with so much flavor, but you can also use chicken breasts or chicken thighs. Leftover chicken (or turkey) works great too!
• veggies – I used a combination of carrots, celery, onion, and mushrooms, but feel free to add in some bell peppers, butternut squash or even chopped sweet potatoes
• garlic – we are using A LOT in this recipe (yes 10 garlic cloves!), but trust me it tastes absolutely amazing. Garlic is such a powerful antioxidant that strengthens immune function and just overall makes you feel really good. Don’t worry, the garlic definitely mellows out while cooking so don’t expect the flavor to be too intense!
• chicken stock – I used low-sodium chicken broth, but vegetable broth would work or any stocks you have in your pantry. Make sure to adjust the amount of salt used if you don’t use a low-sodium broth
• chickpeas – also known as garbanzo beans, these add extra protein and delicious texture to this soup
• kale – this is a hearty leafy green that packs in the antioxidants, vitamin C and other nutrients good for your health. You could also use fresh spinach in place of the kale and even sprinkle in some fresh parsley or other fresh herbs
• herbs and spices – a combination of turmeric, crushed red pepper, salt, black pepper and bay leaves

How to Make Detox Chicken Soup

The great thing about this soup is that everything comes together in just 30 minutes in 3 simple steps!  Here’s how I make it:

1. Sauté the veggies.  In a large soup pot or dutch oven, heat olive oil over medium-high heat and saute onion, celery and carrots, stirring occasionally, about 5 minutes. Add mushrooms and garlic, cooking another 3 minutes.
2. Let the soup simmer.  Stir in the chicken stock, bay leaves, turmeric, crushed red pepper, sea salt, pepper and chickpeas, bringing everything a boil. Mix in the shredded rotisserie chicken, cover and turn down the heat to a simmer for 15 to 20 minutes.  If you are using boneless skinless chicken breasts, you’ll want to add them in with the chicken stock and let them simmer for about 25 minutes until cooked through and no longer pink.  Then remove the chicken breasts, shred with two forks, and add the chicken back into the pot.
3. Mix in kale and serve!  Add in the chopped kale and simmer for an additional 5 minutes.  Discard bay leaves and season with additional salt and pepper, if needed.  You could also sprinkle in some fresh parsley.  Enjoy!

How to Customize this Chicken Soup

• Make it gluten-free – lucky for you, this soup is already naturally gluten-free!
• Add more veggies – this soup is already super healthy, but feel free to add in more vegetables like zucchini, green beans, cauliflower, or broccoli florets.
• Make it spicy – feel free to add in more red pepper flakes or a dash of cayenne pepper for some added heat.
• Boost of protein – this soup is already packed with protein thanks to the chicken and chickpeas, but feel free to add in some white beans or extra chickpeas.
• Lower sodium – for a low-sodium option, use unsalted chicken broth and season the soup lightly at the end.

Prepping and Storing

To Store:  This detox chicken soup will last in your fridge in a sealed, airtight container for up to 5 days.  You can easily reheat this soup in the microwave or stovetop for a quick, delicious meal.  I love making this soup for my weekly meal prep!

To Freeze:  If planning to freeze this soup, first let the soup cool completely and then store it in a sealed container in the freezer for up to 3 months.  When ready to enjoy, let the soup thaw completely in the fridge.  Warm it up in a pot on the stove or re-heat individual servings in the microwave.

More Soup Recipes

• Chicken and Wild Rice Soup – the perfect cozy soup packed with flavor and loaded with chicken, veggies and tender wild rice
• Creamy Broccoli Cheddar Soup – a delicious low carb soup packed with veggies and made in under 30 minutes
• Chicken Tortilla Soup – the perfect weeknight meal that can easily be made in your Instant Pot, slow cooker or even right on the stove
• Sausage and Spinach Tortellini Soup – creamy, cozy and made with cheesy tortellini, sausage and fresh veggies
• One Pot Spicy Sausage & Kale Soup – this soup is hearty, delicious and literally takes just 5 minutes to throw together in a pot or slow cooker
• Creamy Tomato Hummus Detox Soup – packed with flavor as well as tons of immune-boosting ingredients like garlic, ginger, chickpeas, turmeric, carrots and leafy greens to help you stay healthy all season long

Hope you all enjoy this Detox Immune-Boosting Chicken Soup! If you love this as much as we do, please leave me below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!

Print

Detox Immune-Boosting Chicken Soup

#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-1-33); }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-1-50); }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-1-66); }linearGradient#wprm-recipe-user-rating-1-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-1-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-1-66 stop { stop-color: #343434; }

This Detox Immune-Boosting Chicken Soup is the perfect remedy for flu season filled with antioxidants that boost immunity and keep you warm all winter long!

Course Main Course

Cuisine American

Keyword Detox Immune-Boosting Chicken Soup

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8

Calories 250kcal

Ingredients

• 1 Tbsp olive oil
• 1 onion diced
• 3 large celery stalks diced
• 2 large carrots peeled and chopped
• 1 cup mushrooms sliced
• 10 cloves garlic minced
• 8 cups chicken stock
• 2 bay leaves
• 1/2 tsp turmeric
• 1/2 tsp crushed red pepper flakes
• 1 1/2 tsp salt
• 1 (15 oz) can chickpeas, drained and rinsed
• 3 cups shredded rotisserie chicken
• 2 cups baby kale leaves

Instructions

• In a large pot or dutch oven, heat oil over medium-high heat and sauté onion, celery and carrots, stirring occasionally, about 5 minutes. Add mushrooms and garlic, cooking another 3 minutes.
• Stir in the chicken stock, bay leaves, turmeric, crushed red pepper, salt and chickpeas; bringing to a boil. Mix in cooked shredded chicken, cover and turn down heat to a simmer for 15 to 20 minutes.
• Add kale, cover and simmer an additional 5 minutes. Discard bay leaves, serve and enjoy!

Video

Nutrition

Serving: 1/8th of recipe | Calories: 250kcal | Carbohydrates: 20.6g | Protein: 20.4g | Fat: 9.7g | Saturated Fat: 2.2g | Cholesterol: 46.1mg | Sodium: 712.8mg | Fiber: 4.1g | Sugar: 2.5g

The post Detox Immune-Boosting Chicken Soup appeared first on Eat Yourself Skinny.

This Healthy Green Bean Casserole has all the flavor you love about the classic recipe, but made with wholesome, real ingredients. Tender green beans tossed in a homemade mushroom cream sauce and topped with crispy onions for the perfect holiday side dish!

Want to save this recipe?

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Please enable JavaScript in your browser to complete this form.

Name *

Email *

Save

This Healthy Green Bean Casserole is a lighter and more wholesome take on the classic side dish that is creamy, comforting and SO delicious. Traditional green bean casserole uses canned green beans, canned cream of mushroom soup and fried onions versus this recipe made with fresh green beans, a homemade mushroom cream sauce and a crispy onion topping that is baked, not fried. Whether serving for Thanksgiving, Christmas or a weeknight dinner, this healthier take is just as satisfying without the guilt!

Why You’ll Love this Recipe

• Wholesome ingredients – this casserole is made with fresh green beans, a homemade mushroom sauce (not the canned stuff) and topped with fresh crispy onions.
• Rich and creamy – the savory mushroom sauce is packed with so much flavor and has the perfect light texture that perfectly coats the green beans without feeling too heavy.
• Customizable – this recipe can easily be made dairy-free, gluten-free or vegan with simple swaps that are easy to adjust.
• Perfect for holidays – this classic dish is perfect for your holiday table whether you are celebrating Thanksgiving, Christmas or simply want a cozy weeknight dinner at home.

Ingredients You’ll Need

• green beans – you’ll need 24 oz of fresh green beans or french green beans (also called haricot verts) in this recipe. No canned green beans here!
• mushrooms – adds umami richness and a hearty texture to the sauce. I personally love baby bella mushrooms, but you could use cremini or white button mushrooms.
• flour – I used all-purpose flour to help thicken the creamy sauce. You could also use gluten-free flour or oat flour.
• half and half – makes the sauce nice and creamy. You can also use full fat coconut milk for a lighter option or even heavy cream if that’s all you have.
• chicken broth – this is used for the base of the mushroom sauce which adds so much flavor. You could also use vegetable broth or chicken stock.
• butter – needed to sauté the mushrooms and help give them that golden color and flavor.
• garlic – you can use fresh chopped garlic or minced garlic from the jar.
• fresh thyme – adds a fresh herby and aromatic flavor that tastes amazing with the rest of the ingredients.
• seasonings – a combination of onion powder, garlic powder, salt and black pepper.
• onions – you’ll need 2 large yellow onions that will be thinly sliced to make the crispy onion topping. Trust me, they taste so much better than store-bought fried onions!
• breadcrumbs – I used whole grain panko breadcrumbs to make the onions crispy, but you could also use gluten-free panko breadcrumbs.
• parmesan cheese – adds flavor and allows us to use less breadcrumbs in the crispy onion topping.

How to Make Green Bean Casserole

1. Make the crispy onion topping. Place the sliced onions in a large bowl and drizzle with olive oil. Toss to make sure the onions are all coated. Add in the flour, breadcrumbs, parmesan cheese, garlic powder and salt, tossing to combine.
2. Bake the onions. Spread the onion mixture out onto a large baking sheet lined with parchment paper and sprayed with nonstick spray. Bake the onions at 450 degrees F for 25 to 30 minutes, tossing halfway through, until nice and crispy. Once done cooking, set the onions aside and reduce the heat to 375 degrees F.
3. Boil the green beans. While the onions are cooking, fill a large pot with water and add a tablespoon of salt. Bring to a boil then add in the fresh green beans. Blanch the green beans for 5 to 6 minutes, until tender, then drain in a colander.
4. Sauté the mushrooms. In a medium saucepan on medium heat, melt butter then add in garlic and diced mushrooms. Sauté the mushrooms for a few minutes until soft, then add in the flour and stir to combine.
5. Make the sauce. Add in the half and half and chicken broth, bringing to a boil. Stir continuously to remove any lumps, then turn the heat down to medium-low and continue cooking for 2 to 3 minutes, until the sauce has thickened up a bit. Mix in the salt, pepper, onion powder and fresh thyme leaves and remove from heat.
6. Assemble the casserole. Transfer the green beans to a 9×13 casserole dish coated with nonstick spray and pour the mushroom cream sauce evenly over all the green beans. Top with the crispy onions along with any extra crunch breadcrumbs left on the sheet pan.
7. Bake the casserole. Bake the green bean casserole at 375 degrees F for 15 to 20 minutes, until heated through. Serve and enjoy!

Tips for Making the Best Green Bean Casserole

• Use fresh green beans – fresh green beans provide better texture, flavor and nutrition than canned. Trim the edges and blanch them just until tender-crisp to avoid a soggy casserole.
• Make sure to blanch the beans – this ensures you have tender yet crisp green beans while still maintaining their beautiful color. This also helps them not to get mushy!
• Don’t skip browning the mushrooms – allow the mushrooms to cook until they release their moisture and turn golden. This step builds deep, savory flavor and keeps the sauce from tasting bland.
• Prep ahead of time – this casserole is the perfect make-ahead dish! Simply assemble everything except the topping, cover tightly, and refrigerate up to 24 hours in advance for a stress-free holiday.

Prepping and Storage

• To Store: Store leftovers in a sealed, airtight container in the refrigerator for up to 5 days. This casserole can also easily be prepped up to 24 hours in advance, just add the crispy onion topping right before baking.
• To Freeze: Assemble the casserole, but skip the baking step. Place it in a freezer-safe dish, cover tightly, and freeze for up to 2 months. When ready to bake, thaw in the fridge overnight. Perfect for a stress-free holiday!
• To Thaw: Let the casserole thaw out in the fridge overnight. When ready to bake, let it come to room temperature as the oven preheats, then add the crispy onion topping and bake as directed. If you froze individual servings, simply let those thaw out and warm in the microwave until heated through.

More Holiday Side Dishes

• Healthy Sweet Potato Casserole
• Sausage, Apple and Herb Stuffing
• Maple Glazed Butternut Squash and Brussels
• Healthy Cranberry Sauce
• Honey Butter Dinner Rolls

Hope you all enjoy this Healthy Green Bean Casserole! If you love this as much as we do, please leave me below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!

Print

Healthy Green Bean Casserole

#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #343434; }

This Healthy Green Bean Casserole has all the flavor you love about the classic recipe, but made with wholesome, real ingredients. Tender green beans tossed in a homemade mushroom cream sauce and topped with crispy onions for the perfect holiday side dish!

Course Side Dish

Cuisine American

Keyword Healthy Green Bean Casserole

Prep Time 20 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 10

Calories 218kcal

Ingredients

For the Crispy Onion Topping:

• 2 large yellow onions, thinly sliced
• 1 Tbsp olive oil
• 1/2 cup all-purpose flour
• 1/2 cup panko bread crumbs
• 1/4 cup freshly grated parmesan cheese
• 1/2 tsp garlic powder
• 1/2 tsp salt

For the Green Beans:

• 24 oz fresh green beans trimmed and cut in half
• 1 Tbsp salt
• 1/4 cup butter
• 1 Tbsp garlic minced
• 4 oz mushrooms diced small
• 1/3 cup all-purpose flour
• 1 1/2 cups half and half
• 1 1/2 cups chicken broth
• 1 1/2 tsp salt
• 1 tsp pepper
• 1/2 tsp onion powder
• 1 tsp fresh thyme leaves

Instructions

• Preheat oven to 450 degrees F.
• To make the crispy onion topping: Place the sliced onions in a large bowl and drizzle with olive oil. Toss to make sure the onions are all coated. Add in the flour, breadcrumbs, parmesan cheese, garlic powder and salt, tossing to combine.
• Spread the onion mixture out onto a large baking sheet lined with parchment paper and sprayed with nonstick spray. Bake the onions for 25 to 30 minutes, tossing halfway through, until nice and crispy. Once done cooking, set the onions aside and reduce the heat to 375 degrees F.
• While the onions are cooking, fill a large pot with water and add a tablespoon of salt. Bring to a boil then add in the fresh green beans. Blanch the green beans for 5 to 6 minutes, until tender, then drain in a colander.
• In a medium saucepan on medium heat, melt butter then add in garlic and diced mushrooms. Sauté the mushrooms for a few minutes until soft, then add in the flour and stir to combine.
• Add in the half and half and chicken broth, bringing to a boil. Stir continuously to remove any lumps, then turn the heat down to medium-low and continue cooking for 2 to 3 minutes, until the sauce has thickened up a bit. Mix in the salt, pepper, onion powder and fresh thyme leaves and remove from heat.
• Transfer the green beans to a 9×13 casserole dish coated with nonstick spray and pour the mushroom cream sauce evenly over all the green beans. Top with the crispy onions along with any extra crunch breadcrumbs left on the sheet pan.
• Bake the green bean casserole at 375 degrees F for 15 to 20 minutes, until heated through. Serve and enjoy!

Nutrition

Serving: 1/10th of recipe | Calories: 218kcal | Carbohydrates: 16.9g | Protein: 5g | Fat: 10.8g | Saturated Fat: 5.9g | Cholesterol: 32mg | Sodium: 308.2mg | Fiber: 2.3g | Sugar: 3.6g

The post Healthy Green Bean Casserole appeared first on Eat Yourself Skinny.