Tonight I tried a couple of new recipes with excellent success! Together they make a nice light dinner and a decadent yet healthy dessert.
Spinach Noodle Soup
6 1/4 cups gluten free chicken broth (I use homemade turkey broth)
8 oz uncooked dry spaghetti -style rice noodles (we used DeBoles brand), broken into thirds
2 cups matchstick carrots
4 oz. snow peas, cut in half
4 cups packed spinach leaves
2 cups chopped cooked chicken or turkey
1/2 cup finely chopped onions
1 Tbsp. grated fresh ginger
1 Tbsp. gluten free soy sauce (we like San J brand)
1/8 to 1 tsp. dried red pepper flakes
Bring broth to a boil in a Dutch oven over high heat. Add noodles. Return to a boil. Cook for 4 minutes (2 minutes less than package instructions). Add carrots and snow peas; cook 2 minutes longer until pasta is tender. Remove from heat; add spinach, chicken or turkey, onions, ginger, soy sauce, and pepper flakes. Let stand 4-5 until spinach wilts and flavors combine.
This is such a quick, amazing soup! We all enjoyed it very much. It would be great with gluten free cornbread, or herb bread.
Black Bean Brownies
(top 8 free)
1 can black beans
1 box gluten free brownie mix
Puree beans in their liquid. In a mixer bowl, add beans to brownie mix and combine well. Spoon into a greased 9x13 inch pan. Bake according to package instructions. Brownies are done when a toothpick inserted into center comes out clean.
These are super yummy! They're very moist and fudgy. The kids could not get enough of them. The friend I got these from said that each piece is just 1 Weight Watchers point.