All three of these simple and nutritious recipes are made with No Yolks whole grain noodles. #NoYolks #NoOtherNoodle #IC #ad
You’ll learn how to make a Lentil and Kale Noodle Bowl, A Shortcut Chicken Noodle Soup, and A Veggie Packed Noodle Salad, which is perfect for pack-and-go lunch boxes.
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LENTIL KALE + PARMESAN NOODLES RECIPE
PRINT RECIPE HERE: http://tinyurl.com/y7d4jqjn
1 tablespoon olive oil
1/2 large onion, chopped
3 cloves garlic, chopped
1 teaspoon ground cumin
2 cups cooked lentils
1 cup low sodium vegetable broth
8 ounces NO YOLK Whole Grain Noodles
4 cups thinly sliced kale
1/3 cup grated parmesan cheese
Heat olive oil in a large sauce pan before adding in onion. Cook for about 5 minutes or until the onions are tender and translucent.
Add in garlic, cumin and lentils. Gently mix together and season with salt and pepper.
Next, add the veggie broth and let everything simmer until heated through.
In the meantime, cook your noodles according to the package directions and drain.
Place kale on the bottom of the pot and then pour hot noodles over the kale. Top with the lentil mixture and mix everything together.
Finish with parmesan cheese and enjoy!
Nutrients per 1/4th of the recipe: Calories: 382g; Total Fat: 6.8g; Saturated Fat: 1.8g; Cholesterol: 6mg; Sodium: 429mg; Carbohydrate: 59.1g; Dietary Fiber: 14.8g; Sugars: 5.4; Protein: 20.9g
SHORT-CUT CHICKEN NOODLE SOUP RECIPE
PRINT HERE: http://tinyurl.com/y9zhvlxf
1 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 medium carrots, cut diagonally into 1/2-inch-thick slices
2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
3 garlic cloves, minced
1 teaspoon dried thyme
1 quart low sodium chicken stock (4 cups)
1 1/2 cups shredded cooked chicken
Kosher salt and freshly ground black pepper
1 handful fresh flat-leaf parsley, finely chopped
4 cups cooked, No Yolk Whole Grain Noodles
Place a medium pot over medium heat and coat with the oil.
Add the onion, garlic, carrots, celery, and thyme and allow to cook for about 6 minutes or until the vegetables are softened but not browned.
Pour in the chicken stock and bring everything to a boil. Reduce down to a simmer, add in chicken, and continue to simmer for another couple of minutes to heat through.
Add 1 cup cooked NO YOLKS Whole Grain Noodles to the bottom of your bowl and top with the soup. Finish with some fresh chopped parsley and enjoy.
Nutrients per 1/4th of the recipe: Calories: 336g; Total Fat: 5.9g; Saturated Fat: 1g; Cholesterol: 72mg; Sodium: 479mg; Carbohydrate: 42.1g; Dietary Fiber: 6.6g; Sugars: 5.2g; Protein: 34g
VEGGIE NOODLE SALAD RECIPE
PRINT RECIPE HERE: http://tinyurl.com/ycmt8syb
2 cloves crushed garlic
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1 tablespoon Italian seasoning
salt and pepper to taste
1 bell pepper, chopped
1/2 cup Kalamata olives, sliced
4 cups steamed broccoli, chopped into florets
1 (15 ounce) can of garbanzo beans, drained and rinsed
4 cups cooked NO YOLK Whole Grain Noodles
Combine garlic, extra virgin olive oil, red one vinegar, Italian seasoning, salt and pepper in a small bowl or spouted glass cup and mix well. Set aside.
In a large bowl, combine bell pepper, olives, broccoli, garbanzo beans and noodles. Drizzle dressing over the top and toss everything together.
Adjust seasonings and enjoy.
Nutrients per 1/6th of recipe: Calories: 351g; Total Fat: 17.7g; Saturated Fat: 2.1g; Cholesterol: 0mg; Sodium: 326mg; Carbohydrate: 46.3g; Dietary Fiber: 10.3g; Sugars: 6.4g; Protein: 11.7g
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