Tag Archives: 30 minute meal

Carrot Tahini Soup

Spring is here. I’m so excited for the warmer weather, sunshine, and vibrant colors. Even in my food, I want more color. Fast food is also key, because we want to soak up the sun while we can, right?

This carrot soup fits all the criteria. Beautiful, bright orange. Full of fresh flavor. Easily on the table in 30 minutes. Even the kids loved it. Wins all around! Enjoy!

Carrot Tahini Soup (Serves 4)

Carrot Tahini Soup

1 tablespoon canola oil
1 large onion, chopped
½ teaspoon salt
½ teaspoon smoked paprika
3 cloves garlic, chopped
1 lb carrots, chopped
3 cups low sodium chicken or vegetable broth
3 tbsp tahini
¼ cup chopped parsley
1 tsp fresh thyme
¼ cup unsalted cashews or peanuts, chopped
¼ cup plain greek yogurt

1. Heat oil in large saucepan over medium-high heat. Saute onion for 5 minutes. Add salt, paprika, garlic, and carrots. Cook for 1 minute.

2. Add broth. Bring to a boil. Reduce heat, cover, and simmer for about 20 minutes, or until carrots are tender enough to blend. (Pressure cooker option: Cover, seal, bring to high pressure. Cook on high pressure for 7 minutes. Quick release pressure.)

3. Combine carrot mixture and tahini in a blender (or add tahini to pot off heat and use immersion blender). Beldn until smooth. Serve with a sprinkle of herbs, nuts, and 1 tablespoon yogurt on each bowl.

Nutritional Information (Amount per serving):

Calories: 237
Protein: 9 g
Fat: 14 g
Saturated fat: 2 g
Cholesterol: 1 mg
Carbohydrates: 22 g
Fiber: 5 g
Sodium: 810 mg

Source: adapted from Cooking Light

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Creamy Orzo with Bacon and Peas

Getting back into a groove after the holidays can be rough. I know I’ve felt a little off my game. And with it getting dark so early and quickly, it seems like it magically is dinner time RIGHT NOW every night. Any one else?

I’ve resorted a lot to quick meals. This one is nice because it is enough like macaroni and cheese that my kids will eat it; has bacon so my husband likes it; and has vegetables and is delicious so I like it. Wins all around. And it cooks in 1 pan. So easy clean up. Enjoy!

Creamy Orzo with Bacon and Peas (Serves 4)

Creamy Orzo with Bacon and Peas

4 ounces bacon, chopped
1 small onion, diced
2 cups orzo
3 ¼ cups water
1 cup chopped tomato
1 cup frozen peas, thawed
2 eggs
1 cup parmesan cheese
1 tablespoon pesto

1. Cook bacon in a large skillet over medium-high heat until mostly browned. Add in onion. Sauté 2-3 minutes.

2. Add in orzo; cook until toasted. Add water. Bring to a simmer, then reduce heat to medium-low. Simmer until water is almost absorbed.

3. Stir in tomatoes and peas; cook 2-3 minutes.

4. In a small bowl, whisk eggs and parmesan together.

5. Turn off heat. Stir egg/parmesan mixture and pesto into pasta until well combined and creamy. Serve warm.

Recipe notes: I turn off the heat but then keep it on the burner to make sure the eggs actually cook. You could also cook it on low. You just want the eggs to cook slowly or you’ll have scrambled eggs.

Nutritional Information (amount per serving):

Calories: 366
Protein: 18 g
Fat: 23 g
Saturated Fat: 9 g
Cholesterol: 133 mg
Carbohydrates: 22 g
Fiber: 3 g
Sodium: 708 mg

Source: lightly adapted from Giada de Laurentis

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