This slow cooker chicken and rice soup is healthy, flavorful, and fuss-free, made with boneless skinless chicken breasts, onion, carrots, celery, garlic, fresh thyme, bay leaves, chicken broth, and instant white rice (for extra convenience). Chicken soup is classic—a food so powerful it has become a metaphor for warmth, healing, and love—and this slow cooker chicken and rice soup is all of those things. It’s the winter cure-all. The best part? It’s EASY. Of course there’s something to be said for slowing down with some unhurried, all-day-long cooking, but there’s also something to be said for letting your slow cooker do that unhurried, low-and-slow cooking for you. My slow cooker chicken and rice soup is completely fuss-free and fabulous. Combine boneless skinless
Soups are some of the best things to make in the colder months because they pack a slew of delicious flavors into one warm and soothing meal that tends to get more flavorful the longer it sits. And flavors can go way beyond what you find in a Campbell’s can. This vegetarian lentil and chickpea soup is the perfect example. It’s a Moroccan twist on lentil soup that’s packed with fiber and vegetarian protein. It’s a nice break from traditional warm winter flavors, too, with the spice and zing of fresh ginger, the richness of coriander, smoked paprika, cumin, and the warmth of cinnamon. I like the hardiness of kale in this soup but feel free to swap it for and sturdy green—even spinach. And if you can’t get your hands on green lentils, brown lentils work just as well.
Not into grilled salmon? Can’t make yourself swallow kale, no matter how healthy everyone says it is? The good news is you don’t have to. On Nutrisystem, creating menus suited to your palate is simple: Pick and choose your favorite breakfast, lunch, dinner and snack options, choosing from over 150 foods; use filters on the menu page to sort out vegetarian dishes, for example, or low sodium foods; or call a Nutrisystem dietary counselor for help in building your best eating plan. (Not on Nutrisystem yet? What are you waiting for?! Click here to get started >). And when you’re cooking your own meals at home, making small changes to meals you love or trying different ways to prep healthy foods can up the nutrition in your diet without torturing your taste buds. Here are fiv
Noticed a lot of cauliflower recipes popping up in your social media feeds lately? It’s no wonder: In June, Time magazine declared that cauliflower is the new “It” vegetable. That’s quite a step up for a vegetable that, for decades, has been broccoli’s boring cousin. Turns out, cauliflower is extraordinarily versatile, which is why cauliflower recipes are all the rage these days. You can mash it like mashed potatoes; rice it like, well, rice; turn it into pizza crust, sandwich bread, faux buffalo wings, “tater” tots, mashed “potatoes,” even grilled “steak.” Suddenly, its mild flavor and interesting texture—crunchy when raw, soft when cooked—has made it the go-to replacement for higher-calorie, high refined-carb foods. Like broccoli and cabbage, cauliflower is a cruciferous