June 4, 2025
Chicken Chowder
Chicken Chowder
3 servings | 35 minutes
INGREDIENTS
- 2 slices Bacon (sliced)
- 2 Yellow Potato (medium, chopped)
- 1 Leek (large, sliced)
- 1 Carrot (medium, diced)
- 2 stalks Celery (sliced)
- 2 Garlic (clove, chopped)
- 1 tbsp Thyme (fresh)
- 4 cups Chicken Broth, Low Sodium
- 12 ozs Chicken Breast, Cooked (shredded)
- 1/2 cup Whipping Cream (at room temperature)
METHOD
- Heat a large pot over medium heat. Once hot, add the bacon and cook for three to five minutes or until crisp. Set aside on paper towels, leaving the fat in the pot.
- Add the potatoes, leek, carrot, and the celery to the pan. Sauté over medium heat for five minutes.
- Stir in the garlic and thyme and add the broth. Bring to a boil, then reduce the heat and simmer, half-covered, for 15 minutes.
- Add the chicken and cook for three more minutes. Stir in the cream and allow it to heat through.
- Serve topped with bacon. Enjoy!
NOTES
- Leftovers: Refrigerate in an airtight container for up to three days.
- Serving Size: One serving is equal to approximately two cups.
- More Flavor: Add salt and pepper to taste. Use turkey breast instead of chicken.
- Dairy-Free: Use coconut cream instead of whipping cream.
Nutrition Facts
Amount per serving
342 calories
11g fat
26g carbs
33g protein
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Turkey & Potato Breakfast Casserole 6 serving | 1 hora Ingredients 1 tbsp Extra Virgin Olive Oil (divided) 1 1/2 lbs Extra Lean Ground Turkey 1/4 tsp Sea Salt (divided) 2 Russet Potato (peeled, shredded, squeezed and drained of excess liquid) 1 1/2 cups Unsweetened Almond Milk 4 Egg 1/4 tsp Oregano 6 ozs Cheddar Cheese (shredded) Method Preheat the oven to 400oF (205oC). Use half the oil to grease a baking dish. Heat the remaining oil in a pan over medium-high heat. Add the turkey to the pan, breaking it up as it cooks. Drain any excess liquid, season with half of the salt, and transfer to the baking dish. Sprinkle the shredded potato evenly over the cooked turkey. In a bowl, whisk together the almond milk, eggs, oregano, and the remaining salt. Pour the mixture over all the ingredients in the baking dish. Sprinkle the cheese over top and bake for 40 to 45 minutes, or until golden brown and cooked through. Let it cool slightly before cutting into squares. Enjoy! Notes Leftovers: Refrigerate in an airtight container for up to three days. Serving Size: A 9- by 13-inch baking dish was used to make six servings. Dairy-Free: Use vegan cheese instead of cheddar cheese. Nut-Free: Use rice, coconut, or oat milk instead of almond milk. More Flavor: Add garlic when cooking the turkey. Additional Toppings: Serve with mixed greens or grilled vegetables. Nutrition Facts Amount per serving 349 calories 40gs protein 10gs carb 17gs fat
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