Healthy and Delicious
Recipes
IN THE KITCHEN WITH TONI AND FRIENDS
Cloud Bread
Healthy Slow Cooker
Comfort Soup
INGREDIENTS:
• 3 eggs, separated
• 3 tablespoons cream cheese, softened
• 1 teaspoon sugar
• 1/4 teaspoon cream of tartar
INGREDIENTS:
• 1 cup uncooked quinoa
• 2 (14-1/2-ounce) cans diced tomatoes, undrained
• 1 (15-ounce) can Great Northern beans, drained and rinsed
• 1/2 cup diced onion
• 4 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 2 bay leaves
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups vegetable broth
• 3 cups water
• 1/2 pound kale, coarsely chopped
DIRECTIONS:
Preheat oven to 300 degrees F. Coat 2 baking sheets with cooking spray. In a small bowl, mix egg yolks, cream cheese, and sugar until smooth.
In a medium bowl, combine cream of tartar with egg whites; beat with an electric mixer on high speed until fluffy and stiff peaks form. Gently fold egg yolk mixture into egg white mixture until well combined. Spoon mixture into 10 even rounds on baking sheets. Bake 25 to 30 minutes, or until golden brown. Let cool 5 minutes, then remove to a wire rack to cool completely.
DIRECTIONS:
Combine all ingredients, except kale, in a 6-quart slow cooker. Cover and cook on LOW setting for 7 to 8 hours or on HIGH setting for 3 to 4 hours. Stir in kale until wilted (4 to 5 minutes). Serve immediately.