No. forty: Vegetable Noodle Soup
Cauliflower “Potato” Salad 1 This cauliflower “potato” salad recipe has all the flavor of your conventional potato salad–with out the potato. We slashed carbs from this basic salad by utilizing cauliflower instead, however stored all the acquainted flavors the identical.
This recipe is oh-so-versatile too—swap out the turnip greens for collards or kale. Use pinto beans, black beans, or chickpeas as a substitute of cannellini beans. You could make this meal even heartier by serving the chicken and greens over cooked rice, entire grains (like quinoa, brown rice, or farro) or orzo pasta. Whatever you do, don’t forget to add a dash or two of sizzling pepper vinegar on the finish.
Our Skillet Chicken Breast with Beans and Greens is really a one pan marvel. Our Test Kitchen came up with this tasty, family friendly rooster dinner which comes collectively in a single skillet. Packed …