After plating seconds and thirds at your Thanksgiving feast, it might be time to scale back on the eating a bit.
That doesn't mean you have to give up on flavor, however.
On this week's KARE in the Kitchen, Alicia Lewis and Sven Sundgaard enjoyed a visit from Profile by Sanford dietician Danette Peterson, who showed them how to whip up a healthy crock pot chicken soup. It's comfort food, and low-cal to boot.
Profile by Sanford Crockpot Chicken Soup
Ingredients:
- 1 pound Boneless chicken thighs, cut into one-inch pieces
- 1 cup Carrots, sliced
- 1 cup Zucchini, cut into one-inch chunks
- 1 medium Onion, chopped
- 2 1/2 cups Chicken broth (low-sodium if needed)
- 1/8 teaspoon Garlic powder
- 1/4 teaspoon Allspice, ground
- ½ Package Profile Spaghetti Pasta
Directions:
- Place all ingredients into a crock pot. Cook on high for 2-3 hours or on low for 6-8 hours.
Makes 3 servings - 1 cup each
Equals: 1 Lean protein and 2 Vegetables
Profile by Sanford Banana Pancakes
Ingredients:
- 1 Whole, ripe banana
- 2 Whole eggs
- ¼ teaspoon Baking Powder
- Dash of salt
Directions:
- Place all ingredients in a small blender. Blend until smooth.
- Spray a non-stick pan or griddle with cooking spray. Heat to medium temperature.
- Pour 3-4 tablespoons batter onto griddle. Turn once bubbles appear.
Makes 10 to 12 pancakes
