Dairy Free Creamy Chicken Noodle Soup

November 20th, 2019 | Posted by Milana in Recipes | Soup - (0 Comments)

Dairy Free Creamy Chicken Noodle Soup


1 Tbsp Avocado Oil

1/2 medium sweet onion, chopped

2 carrots, chopped

2 celery sticks, chopped

1 garlic clove, minced

2 Tbsp unbleached all purpose flour

1/4 tsp oregano

1/4 tsp black pepper

1/2 tsp fresh or dried thyme

1/2 tsp salt

6 cups low sodium chicken broth

1 medium gold potato, peeled & diced

2 chicken breast halves, poached or roasted with italian seasonings

1 cup Ripple Original Half & Half

1/2 cup Delallo Organic Whole Wheat Orzo


In a medium pot, heat oil and sauté onions, carrots, celery and garlic on medium heat for about 7 min until soft. Add flour and seasonings. Stir and cook for about 2 min.

Add chicken broth and potato. Bring to a boil. Cover partially and simmer on low for about 25 minutes. Add chicken, half & half and orzo. Taste soup and see if you need to add any seasonings. Bring to a boil again. Cover and simmer for another 10 min until orzo is al dente and soup has thickened. Enjoy!

*Leftovers can be stored in the fridge for up to a week. You may always add more broth to the soup if you feel like it’s too thick after sitting in the fridge, since the noodles and potato soak up liquid the more they sit.

*Original recipe has been adapted from Sally’s Baking Addiction.[ultimate-recipe id=”latest” template=”95″]

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Rating: 5.0/5 (1 vote cast)


4 5oz. Chicken Breast Halves Skinless and Boneless with Tenders removed
3 Tbsp Avocado Oil, divided
2 medium shallots, minced
2 Cups Mushrooms, sliced
1/4 Cup Vermouth or White Cooking Wine
1/2 Cup Low Sodium Organic Chicken Stock
1/4 Cup Vegan or Dairy Free Half& Half/Creamer ( I used Ripple Original Half & Half)
1/4 Cup Fresh Snipped Chives
Salt and Pepper to taste

Heat oven to 400F.
Season chicken with pepper and salt on both sides.
Heat 2 Tbsp of oil in a medium skillet over high heat. Sear the chicken breast turning once and adjusting the heat to prevent burning, until brown. Transfer to a baking sheet and finish the chicken breasts in the oven for 20 min. Add another Tablespoon of oil in the same pan. Add shallots to the pan and cook, stirring, until fragrant and soft, about a minute or so. Add mushrooms; cook, stirring occasionally, until tender, about 2 minutes. Pour in vermouth (or wine); simmer until almost evaporated, scraping up any browned bits, about 1 minute. Pour in broth and cook until reduced by half, 1 to 2 minutes. Stir in creamer and chives (or scallions); return to a simmer. Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute. Enjoy!

Makes 4 servings: 1 chicken breast with 1/4 cup mushrooms per serving

Nutrition Per Serving:
275 calories
15g fat (5 g sat, 7 g mono)
84mg cholesterol
5g carbohydrates
25g protein
1g fiber
373 mg sodium
370 mg potassium

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Rating: 5.0/5 (4 votes cast)

This is probably the best oven fried chicken recipe I have ever encountered! Juicy and tender on the inside, crispy and nutty on the outside making every bite delectably delicious! I got this recipe from key ingredient. With a few tweaks I made it my own! Enjoy!

1/4 Cup Trader Joe’s Cultured Cashew Milk
2 Tbsp Dijon mustard
4 (6 oz) Chicken Cutlets
1/3 Cup Panko
1/3 Cup finely chopped walnuts
3/4 tsp finely minced rosemary
1/4 tsp salt
1/4 tsp finely ground black pepper
Cooking spray


1. Preheat oven to 425°F.

2. Combine cashew milk and  mustard in a shallow dish, stirring with a whisk. Add chicken to mixture, turning to coat. In the meantime.

3. Combine panko, nuts, and next 4 ingredients (through pepper) in a shallow dish. Remove chicken from milk mixture; discard milk mixture. Dredge chicken in panko mixture.

4. Arrange a wire rack on a large baking sheet; coat rack with cooking spray. Arrange chicken on rack; coat chicken with cooking spray. Bake at 425° for 13 minutes or until chicken is done. Garnish with rosemary leaves, if desired.

4 Servings
Serving Size: 1 Chicken Cutlet
Calories per serving: 229.8
Total Fat: 8.6g
Sat Fat: 1.1g
PUFA: 4.7g
MUFA: 0.9g
Cholesterol: 90mg
Sodium: 291.1mg
Potassium: 59.8mg
Total Carbohydrates: 5.1g
Dietary Fiber: 1g
Sugar: 0.4g
Protein: 34.3g

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Rating: 5.0/5 (3 votes cast)

Grilled Maple Mustard Salmon

July 28th, 2013 | Posted by Milana in Lunch/Dinner - (0 Comments)


1/4 cup 100% Maple Syrup
1 Tbsp Lime Juice
2 Tbsp Dijon Mustard
1 Large Clove Garlic Minced
1/4 tsp black pepper
3 Tbsp Fresh Chopped Flat Leaf Parsley
5 -5oz Salmon Filets
Cooking Spray

Whisk the syrup, mustard, lime juice, garlic and pepper in a bowl and marinade the salmon in the fridge for at least 30 min. Using cookie sheet that has been greased with cooking spray. Assemble the marinated filets, sprinkle with parsley and Broil on high for 7-10 min. Enjoy!

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Rating: 5.0/5 (2 votes cast)