Recipe- Easy Potsticker Soup

Celebrate Chinese New Year with this delicious Asian soup that is as healthy and easy to make as it is tasty!

Ingredients:

1/2 pound Chinese or napa cabbage, thinly sliced

2 celery ribs, thinly sliced

2 medium carrots, cut into matchsticks

1/3 cup thinly sliced green onions

2 to 3 tablespoons soy sauce

2 tablespoons rice vinegar

3 garlic cloves, minced

2 teaspoons minced fresh gingerroot or 1/2 teaspoon ground ginger

1/2 teaspoon sesame oil

6 cups reduced-sodium chicken broth

1 package (16 ounces) frozen chicken potstickers

Directions: In a 4-quart slow cooker, combine the first nine ingredients. Stir in chicken broth. Cook, covered, on low until vegetables are tender (5-6 hours). Add potstickers; cook, covered, on high until heated through (15-20 minutes). Makes 6 servings.

Nutrition Facts: Serving size (1 1/3 cups): 198 calories, 6g fat (2g saturated fat), 28 mg cholesterol, 1302 mg sodium, 23g carbohydrate (5g sugars, 2g fiber), 13g protein

Recipe- Spinach and Ham Mini-Quiches

Make Mom’s breakfast in bed memorable this year with these healthy, easy-to-prepare mini-quiches.

Ingredients:

• 1 (14.1 oz.) package refrigerated rolled piecrust
• 4 large eggs
• 3/4 c. half-and-half
• 1 (10-oz.) package frozen chopped spinach, thawed and squeezed dry
• 1/3 c. finely chopped smoked ham
• 2 Scallions, chopped
• 1 tbsp. chopped fresh dill
• 2 tsp. Dijon mustard
• Kosher salt and freshly ground black pepper

Directions:

• Preheat oven to 375°F with oven rack in the lowest position. Unroll one pie crust and cut into 12 (4-inch) rounds using a cookie cutter or edge of a drinking glass. Fit rounds into a lightly greased 12-cup muffin tin, pressing up and slightly over sides of each cup. Chill 10 minutes in refrigerator.
• While chilling pastry, whisk together eggs, half-and-half, spinach, ham, scallions, dill, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spoon into crusts, dividing evenly.
• Bake until puffed and set- approximately 22-25 minutes. Check periodically to avoid over-browning.
• Serve warm.

(Recipe credit: CountryLiving.com)