Recipe by TasteOfHome.com Servings: 8 Serving size: 1 ¼ cup 2 pounds boneless skinless chicken breasts, cut into 1-in. pieces 4 cups fresh broccoli florets 4 medium carrots, julienned 1 can (8 ounces) sliced water chestnuts, drained 6 garlic cloves, minced 3 cups reduced-sodium chicken broth 1/4 cup
Tagged as: carrots
Lentil Shepherd’s Pie
Developed by McKenzie Hall Servings: 7 Serving size: 1 cup 2 tablespoons olive oil ¼ cup shallots, diced 1 tablespoon garlic, minced 1 cup green lentils, dry 2 cups carrots, peeled and diced ½ cup celery leaves, diced 1 cup frozen peas 2 tablespoons parsley, chopped
Creamy Potato Salad
Developed by Marisa Moore, MBA, RDN, LD Servings: 12 Serving Size: ½ cup 1 tablespoon salt 2 large white potatoes 2 medium carrots, peeled and snapped in half 1 cup sweet peas 2 strips bacon, cooked 3 large hard-boiled eggs, peeled ½ cup diced sweet onion ½ cup
Late Summer Vegetable Soup
Developed by Jessica Fishman Levinson, MS, RDN, CDN Servings: 10 Serving Size: 1 cup 2 T olive oil 1 large onion, diced 1 cup carrots, peeled and diced 1 cup celery, diced 2 cups green zucchini, diced 2 large garlic cloves, minced 2 T tomato paste 6 cups low-sodium vegetable
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