I’ve written about this before, but I’ll mention it again since it’s relevant right now because of the dish I’m posting. I’ve lost about 50 pounds since August of 2010. This has all been thanks to the website myfitnesspal. Besides the wonderful calorie database, it also has a great community of other individuals also losing weight. I’m part of a group over there called RECIPE SWAP. Each week two members of the group share a recipe for everyone else to cook.
Last week nattiec21 shared this recipe with the group. It definitely pushed me outside of my “normal” ingredients. I have never cooked with kale before and really, I’m not even sure if I’d ever eaten it before. Also, I had an unopened package of lentils in my cabinet, but I had never used them before. The nice thing about the group is I get stuck on the same flavors sometimes, the same ingredients, and the same dishes. This allows me try things I just wouldn’t otherwise.
I made this dish with those cute spinach pinwheels in the picture. They worked similar to croutons and were very delicious. Overall, I’d rank this dish high on the recipe chain and I would make it again.
Lentil Chicken Soup
1/2 cup chopped onion
1/2 cup chopped carrot
1 clove garlic, minced
3 cups chicken broth
1/2 tbsp fresh basil
2 cups coarsely chopped kale
1/8 tsp kosher salt
1/8 tsp ground black pepper
1 skinless boneless chicken breast, cooked and cubed
1 medium tomato, seeded and chopped
1 cup dry brown lentils
1. Coat a large saucepan with cooking spray. Preheat the pan over medium-low heat. Add the onions, carrots, and garlic to the heated saucepan. Cook and cover for 5-7 minutes, allowing the vegetables to begin to tenderize, stirring occasionally.
2. Add the chicken broth. Bring to a boil and reduce the heat. Cover and simmer for 10 minutes. Stir in the kale and the dried lentils. Return to a boil. Reduce heat and cover for 30 minutes.
3. Stir in the chicken, tomato, and basil. Cover and simmer for 5 more minutes.
* serves 3
* 228 calories per serving
* shared to be by nattiec21
1 8-oz package refrigerated reduced fat crescent rolls
2 wedges Laughing Cow creamy Swiss cheese
1/2 tsp garlic powder
several handfuls of spinach, coarsely chopped (I didn’t measure this)
1. Preheat the oven to 400.
2. Split the crescent dough in half along the center to form a rectangle. Press the perforated edges of the dough together with your fingers.
3. Spread each rectangle with one block of the creamy Swiss cheese. Sprinkle with garlic powder and spinach.
4. Starting on the long side of the dough, roll together as if you were rolling a cinnamon rolls. Cut into 3/4-inch slices. Arrange on an ungreased cookie sheet.
5. Continue until you have used up all of the crescent roll dough.
6. Bake for 10 to 12 minutes.
* makes 10 servings
* 3 pinwheels per serving
* 165 calories per serving