Fall for Wellness Healthy, seasonal recipes for the whole family The changing leaves, a crisp breeze and the smell of pumpkin spice wafting through the air can only mean one thing: Fall is in full swing! Celebrate the vibrancy of the Flavor-Fall Dinners This autumn, make your taste buds dance with the vivid flavors of the season. Warm up with creamy Broccoli Cheese Soup — perfect for chilly days and cozy nights. If your fall is packed with practices, rehearsals and extracurriculars, a healthy sheet pan recipe like Honey Mustard Chicken will make evenings easier. season with healthy recipes the whole family will enjoy. Find inspiration for tasty meals and treats below, plus access more flavors of fall and active family fun ideas with the QR code.
Broccoli Cheese Soup Ingredients: • 3 tablespoons olive oil • 1 medium white onion, diced • 2 medium carrots, diced • 3 cloves garlic, minced • 1/4 cup all-purpose flour (or gluten-free flour) • 3 cups vegetable stock or low-sodium chicken stock • 2 cups freshly grated low fat sharp cheddar cheese, plus extra for serving • 1 bag frozen broccoli • 1 teaspoon salt • 1/2 teaspoon pepper Directions: 1. Heat oil in a large pot over medium-high heat. Add onion and carrots and sauté for 5 minutes, stirring occasionally, until the onion is see-through. Stir in garlic and sauté for an additional 1-2 minutes, stirring occasionally, until fragrant. Stir in flour and cook for an additional 1 minute, stirring occasionally. 2. Stir in stock until evenly combined. Stir in milk and mustard until combined. Continue cooking until soup is hot but not boiling. Reduce heat • 2 cups skim or 2% milk • 1 teaspoon Dijon mustard to medium and add in broccoli and cheese, stirring until combined. Continue cooking for 2-4 more minutes, or until broccoli is tender. 3. Garnish with extra cheese and serve hot.
Sheet Pan Honey Mustard Chicken with Veggies
Ingredients:
Directions: 1. Preheat oven to 425°F. 2. Line a large sheet pan with foil and drizzle with 1 tablespoon olive oil. 3. Arrange chicken pieces and potatoes on the pan. 4. Season with sea salt, pepper and garlic powder. 5. Brush honey and mustard over chicken and bake for 25 minutes or until juices run clear and chicken is slightly browning on the ends. 6. Add broccoli and drizzle with remaining olive oil. 7. Cook for an additional 5 minutes, or until broccoli is slightly soft. 8. Sprinkle with shredded cheese (if desired) and serve immediately.
• 3-4 chicken breasts • 1.5 tablespoons olive oil • 1 pound small red potatoes, washed and cut • 2 cups broccoli florets, washed and cut • 1/2 teaspoon pepper • 1 teaspoon sea salt • 1 teaspoon garlic powder • 2 tablespoons honey • 1 tablespoon Dijon mustard • 1/2 cup shredded Parmesan cheese (optional)
18 METROFAMILYMAGAZINE.COM / SEPT-OCT 2023
Made with FlippingBook Digital Publishing Software