Why go out when you can make these in a jiffy with hardly any cleanup?

by Marla Meredith

Sometimes, the best way to get better is to sweat it out. This Spicy Thai Red Curry Noodle Soup is exactly what you need!
In less than 20 minutes, you will be perspiring your way to better health in the most delicious way. Frankly, I believe that anyone loving hot spicy food would love this recipe!

8 oz rice stick noodles
3 garlic cloves, minced
2 T minced fresh ginger
2 T red curry paste
2 T coconut oil
4 C veggie or chicken broth
2 cans unsweetened coconut milk
Chopped fresh cilantro or basil for garnish
Sliced red Fresno chilies, jalapeño and green onion for garnish
Mung bean sprouts or matchstick carrots for garnish

DIRECTIONS

Bring a large stock pot of water to a boil.

Add the rice noodles, cook for 3 minutes and drain in cold water.

Combine the garlic, ginger and curry paste, mince and mash them together.

Add the coconut oil and combine well.

In your large stock pot, sear the curry paste mash over medium heat for 1-2 minutes.

Add the broth and deglaze the stock pot.

Add the coconut milk and bring the mixture to a boil. Season with salt if needed.

Add the drained noodles and let them cook and soak up the hot broth for 2 minutes.

Serve garnished with cilantro, Thai basil chilies and green onions if desired.

by Love Grows Wild

Delicious homemade Chicken Noodle Soup ready in under 30 minutes! Whip up this warm, comforting dish in no time with the help of precooked chicken, healthy veggies, the perfect blend of herbs, and a double dose of noodles. You’re going to love this easy meal!

2 T unsalted butter
1 C sliced carrots
½ C sliced celery
½ C diced onion
8 C low-sodium chicken broth
2 Chicken breasts, cooked and shredded
3 C egg noodles
½ t dry basil
½ t dry oregano
½ t salt
¼ t garlic powder
¼ t black pepper

DIRECTIONS

Melt butter in a Lifetime Stock Pot over medium heat. Add the carrots, celery, and onion and cook until just tender, about 5 minutes. Add the chicken broth, shredded chicken, noodles, basil, oregano, salt, garlic powder, and pepper and stir to combine.

Cover on medium heat until the water seal forms; reduce heat to low for 20-25 minutes until the vegetables are tender.

by Neil’s Healthy Meals

1 tbsp. olive oil
1 large onion chopped
3 cloves garlic crushed
3-2/3 C carrots peeled and chopped
½ t ground coriander
½ t ground cumin
½ t cayenne pepper
5 1/4 C vegetable stock
Salt and freshly ground pepper
1 T freshly chopped coriander

Directions

Sauté the onions and garlic in the olive oil core approximately 4 – 5 minutes.

Add the carrots and spices and cook for a further 2 minutes, stirring constantly.

Add the stock, cover and cook on medium heat until the water seal forms.

Turn the heat to low and allow to cook for approximately 25 – 30 minutes until the vegetables are soft.

Blend the vegetables in a blender or with a stick blender, to a liquid, (CAUTION – SOUP WILL BE HOT) return to the pan and then season to taste with salt and pepper.

Cook on low an additional 5 minutes.

Serve garnished with the freshly chopped coriander

by Culinary Hill

Delicious homemade Chicken Noodle Soup ready in less than 30 minutes! Whip up this warm, comforting dish in no time with the help of precooked chicken, healthy veggies, the perfect blend of herbs, and a double dose of noodles. Mash half the beans for thickness in the soup and leave the other half whole for added texture.You’re going to love this easy meal!

1 T olive oil

1 small onion, chopped

2 (15 oz) cans cannellini beans, drained and rinsed

4 C vegetable broth or chicken broth

2 C water

2 C kale stems removed and torn into 1” pieces

Salt and freshly ground black pepper

Directions

Using the 3-quart saucepan, cook onion in a little olive oil until softened, about 5 minutes.Meanwhile, mash one can of beans in a small bowl. Add mashed beans, broth, and water to saucepan. Cover and increase heat to medium until a water seal forms. Stir in remaining beans (left whole), kale, 1 tsp. salt, and ¼ tsp. pepper. Replace cover again until the water sealforms and then turn to low for ow for about 20 minutes, until kale is tender.Season to taste with additional salt and pepper and serve.

by livignchirpy.com

Here’s another great soup recipe!

Clear Onion Soup is a light, but delicious soup. The ingredients are simple and easy to find:

Chicken Broth (can use beef broth as well, or a combination of both. You can also use vegetable broth if you’d like to keep it meat free

Onion

Carrot, Celery, Garlic and Ginger (for amazing depth of flavor)

Mushrooms and Scallions (for garnish)

Toasted Sesame Oil (for that unmistakable Asian flavor )

Coconut Aminos (or Soy Sauce) and Sriracha (optional-for boosting the clear soup to epic flavor proportions)

Directions

Roughly chop the onions, carrots and celery (no need to peel the carrots).

Slice the ginger and garlic into rounds in order to expose more surface area and unleash the most of its flavor.

Slightly caramelize the onion in a bit of regular oil in order to unlock their full deliciousness., about 10 minutes.

Add the carrots, celery, garlic, ginger, and toasted sesame oil. Pour in the chicken broth and salt to taste. Cover and heat on medium heat until the cover turns and the water seal is formed. Reduce heat and simmer for 30 minutes.

Using the steamer,strain all the solid particles out of the soup. Garnish with fresh sliced scallions, very thinly sliced button mushrooms and serve it up!

You can also add a splash of soy sauce (or coconut aminos if you’re on the Whole 30 or Paleo diet), as well as a little squirt of siracha.

Here are some soup recipes for those of you that are out of ideas and want some comforting soups to sustain you and your family. These recipes were sent to me from Lifetime Cookware and I’m sure you’ll quickly see that are healthy, easy and delicious.

The Ultimate Immune-Boosting Soup by The Heavenly Maven

1 T coconut oil
1 large yellow onion, chopped
6 garlic cloves, minced
2 celery stalks, sliced
1 lb shiitake mushrooms
1 1/2 tsp sea salt
1/4 tsp black pepper
1 tsp turmeric
12 cups water
4 heads baby bok choy, bottoms chopped off
1/2 head kale, chopped
optional: 1 tablespoon freshly grated ginger
Chop off the bottom of the stem from your mushrooms and discard. Separate stems from tops and slice tops and remaining stem if necessary, into large pieces. You will only discard the very bottom of the stems, not the full stems as they contain many nutritional benefits! Heat up coconut oil in a 12 Quart Stock Pot over medium heat. Add onions and sauté for 5 minutes or until translucent. Add garlic and cook for 1 more minute. Add in celery and mushrooms and sauté for about 10 minutes or until mushrooms have wilted. Add in spices (including ginger, if using) and water cover and increase heat to medium until a water seal forms. Cover and reduce heat to low for approximately 1 hour (the longer you leave the better). Add bok choy and kale in the last 10 minutes of cooking to wilt. Serve warm or store for up to 1 week in the refrigerator.

Hi Everyone,

These are tough times but so many of us have so much to be thankful for. One of the many things we can do is take time to learn something new or get better at something we already do.

It’s important to put some normalcy into our day and nothing helps to give more comfort to those around us, including ourselves, than a really great meal where everyone can sit around a table together and share their feelings for that day.

If you don’t already have a good cookware set, now is the best reason you will ever have to eat healthy and stay well. Children and adults alike can learn how good they can feel from eating and enjoying delicious meals and keeping their nutrition up. Junk food doesn’t promote well-being for long.

There is a misconception that eating healthy costs too much when in reality it is much cheaper to do so. A head of lettuce or a bag of frozen vegetables is a little over a dollar whereas a bag of Cheetos is around $3.49 or so.

Please contact me if you are ready to invest in the best cookware in the world. Lifetime Cookware by West Bend Cookware, is owned by Regal Ware Worldwide. It is made in the USA in West Bend, WI. The factory is up and running and shipping directly to our customers. If you hurry, you can be cooking Easter dinner with your new set of Lifetime Cookware!

Please private message us with your questions and contact information and we will be happy to give you a call. You can find us on Facebook under Lifetime America.

We have thousands of satisfied customers, many of whom we stay in contact with, sharing recipes and help guide through cooking their meals without water and grease as they were used to doing prior to owning Lifetime Cookware. We look forward to a long and helpful relationship with all of our customers!

Stay well. We care.

—John & Annie Meyers

Nothing is more delicious than a well cooked steak and onions, and I don’t mean well-done! This meal is so quick to make and so satisfying !

Start by slicing one or two “sweet” onions and preheating your covered 11″ stovetop skillet on medium heat.

Put the onions in a dry preheated skillet. Leave the temperature on medium the entire time. Cover.

Once the onions have been browned enough, transfer them to a bowl and use the same skillet to cook the steaks.

These New York Strip Steaks were cooked for 6 minutes before flipping them over. Notice the wonderful juice we’ll be able to use to re-brown the onions when done. Cook on medium high heat for 6 minutes per side. Again, cover the pan while cooking.

Don’t worry that the pan looks like this, the onions will pick up all the beautiful juices.

We’ve added some of the left over stir fry from our last meal to add the vegetables to the meal.

Now the meal is plated and it looks delicious! (It absolutely was!) Who says you can’t take 15 minutes to make dinner taste better than eating in a restaurant? For a fraction of the price, you can eat at home without guilt! This meal cost us only $4/apiece. It pays to have good pans!

Just how we like our steaks…medium and juicy with a nice crust. YUM

What’s not to love?