Soups

Slow Cooker Chicken and Pesto Soup

93
6
2 (14 oz) cans chicken broth (or 3 cups water + bouillon)
1 shredded carrot
2 ribs of celery, finely diced
1 Tbsp dried onion
1 tsp dried oregano
2 tsp minced garlic
1/2 medium eggplant, shredded (or you can use 1/2 of a zucchini)
3 boneless, skinless chicken thighs (frozen is fine)
1/2 cup pearl barley or 1/2 cup long grain brown rice
1 1/2 cups milk, room temperature (cream or even half and half would be awesome)
1/4 cup grated Parmesan cheese
1/2 cup pesto
1. Add broth, carrot, celery, onion. oregano, garlic and eggplant to slow cooker. Stir. Add in chicken. 2. Cover and cook on LOW for about 4-6 hours until chicken is cooked and the rice/barley is chewy...
See the full directions on my site
Nutritions

Calories
319

Sodium
1406mg
58% DV

Fat
11g
17% DV

Protein
22g
45% DV

Carbs
25g
8% DV

Fiber
4g
16% DV

Put those overripe bananas to good use with the best recipe for Easy Banana Muffins! These simple, one-bowl, moist banana muffins are a perfect make-ahead breakfast or snack -- and they're freezer-friendly, too! Best of all, they rise high and have tall, puffy, sugar-coated domes. Add chocolate chips, nuts, or blueberries for the ultimate bakery-style treat!

3/4 c granulated sugar
1/2 c vegetable oil
2 eggs
1 1/2 c mashed banana
1 t vanilla extract
1/4 t almond extract
1 t baking soda
1 t baking powder
3/4 t salt
2 c all-purpose flour
1/2 t cinnamon
1/4 t nutmeg
coarse sugar
12
Nutritions

Calories
205

Sodium
262mg
10% DV

Fat
0.55g
0% DV

Protein
5g
10% DV

Carbs
44g
15% DV

Fiber
3g
12% DV