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Warming Chicken Soup

A symphony of flavors is the best way to describe this warm, heart comfort food soup. On the one hand, there’s the meatiness from the cooked chicken, chicken stock, and fried bacon. On the other hand, we have veggie goodness from onion, garlic, celery, mushrooms, yellow squash, green beans, and Swiss chard. Season it to perfection and add some red wine vinegar for a sour touch.

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Ingredients Needed for Warming Chicken Soup

2 tablespoons of olive oil
3 ounces of bacon, chopped
1 onion, chopped
4 ounces of white mushroom, chopped
2 garlic cloves
1 small celery root, cubed
3 cups of chicken stock
2 cups of water
2 cooked chicken breasts, shredded
1 yellow squash, cubed
7 ounces of frozen green beans
1 ounce swiss chard, chopped
1 teaspoon red wine vinegar
1 teaspoon salt
pepper

How to Make Warming Chicken Soup

  1. Pour the olive oil into a cooking pan and place it over low heat.
  2. Add the bacon and cook it until tender and crispy.
  3. Add the onion and mushrooms and cook them while stirring, until the onion is tender, and the mushrooms start changing their color into dark brown.
  4. Add the garlic, celery root, chicken stock and water while stirring.
  5. Add the shredded chicken breast, stir and bring it to a boil.
  6. Cover the pot and simmer for 15 minutes.
  7. Add the yellow squash, frozen green beans, Swiss chard and red wine vinegar. Season with salt and pepper. Stir and simmer for 10 more minutes.

Asian Style Beef

Healthy eating doesn’t have to be a routine or a limit to your meal plans. Take for instance this wonderful Asian-style beef dinner! You can fry the meat with a little olive oil, season with soy sauce and then combine it with veggies like summer squash and bell pepper. It’s light, satisfying and yummy!

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Ingredients Needed for Asian Style Beef

5 ounces of beef tenderloin
2 tablespoons of vegetable oil
salt
pepper
1 tablespoon soy sauce
1 onion
0.25 summer squash
0.5 orange bell pepper
½ teaspoon cornstarch

How to Make Asian Style Beef

  1. Cut the beef tenderloin into strips.
  2. Heat 1 tablespoon of vegetable oil in a skillet and cook the beef for 2 minutes each side.
  3. Season it with salt and pepper and add the soy sauce. Remove from the heat.
  4. Slice the onion. Cut into cubes the summer squash and the orange bell pepper.
  5. Heat the remaining oil in another skillet.
  6. Cook the onion, the summer squash, and the orange bell pepper for 1-2 minutes.
  7. Add 4-5 tablespoons of water and simmer.
  8. Put the cornstarch in a small bowl and mix it with 2-3 tablespoons of water. Pour the liquid cornstarch over the vegetables. Cook until the sauce begins to thicken.
  9. Add the fried beef and stir.
  10. You can serve the dish with cooked rice.
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