3 hearty and healthy meals to keep you going this winter

by The OddBranflake

It’s so easy to want to indulge in warm and comforting food in front of Netflix during the Winter months. Unfortunately, most hearty meals are usually loaded with calories and they all go straight to the hip.

I’ve got a host of three easy to make hearty meals that are perfect for keeping you warm this winter WITHOUT messing with your figure! Tucking in without any of the guilt? Sounds like music to my ears…

5 Ingredient Butternut Soup


  • 2 bacon strips, cut into small pieces
  • 1 shallot, chopped
  • 4-5 large carrots, peeled and chopped
  • 1 small butternut, peeled and cubed
  • 4 cups chicken stock

How to Prepare:
In an oven, cook the bacon over medium heat until crispy. Remove bacon bits onto a plate lined with a paper towel.
Then add carrots and cook for about 3-4 minutes.
Stir in cubed butternut squashes and sauté for another minute or two.
Pour in chicken stock and bring it to boil. And then turn the heat down and simmer until squashes are tender about 25-30 minutes. Cool the soup slightly.
Carefully transfer the soup into a large food processor or blender. Blend until smooth

Asian Style Chicken

o 2 tablespoons reduced-sodium soy sauce
o 2 tablespoons ketchup
o 1 tablespoon white vinegar
o 4 garlic cloves, minced
o 1/2 teaspoon crushed red pepper flakes
o 1/4 teaspoon Chinese five-spice powder
o 2 teaspoons corn starch
o 2 tablespoons cold water
o 5 teaspoons olive oil
o 5 bone-in chicken thighs or drumsticks (skin removed)
o 1/3 cup water
o 1/4 cup brown sugar
o 2 tablespoons orange juice
o Sliced green onions
o Hot cooked rice, optional

How to Prepare:
In a large skillet, heat oil over medium heat. Add chicken; cook 8-10 minutes on each side or until golden brown. In a small bowl, whisk water, brown sugar, orange juice, soy sauce, ketchup, vinegar, garlic, pepper flakes, and five-spice powder.
Pour over chicken. Bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until chicken is tender, turning chicken occasionally. Mix corn starch and cold water until smooth; stir into pan. Bring to a boil; cook and stir 1 minute or until sauce is thickened. Sprinkle with green onions.

Pumpkin Lasagne

o 1/2 pound sliced fresh mushrooms
o 1 small onion, chopped
o 1/2 teaspoon salt, divided
o 2 teaspoons olive oil
o 1 can (15 ounces) solid-pack pumpkin
o 1/2 cup half-and-half cream
o 1 teaspoon dried sage leaves
o Dash pepper
o 9 no-cook lasagne noodles
o 1 cup reduced-fat ricotta cheese
o 1 cup shredded part-skim mozzarella cheese
o 3/4 cup shredded Parmesan cheese

How to Prepare:
In a small skillet, sauté the mushrooms, onion and 1/4 teaspoon salt in oil until tender; set aside. In a small bowl, combine the pumpkin, cream, sage, pepper and remaining salt. Spread 1/2 cup pumpkin sauce in an 11×7-in. baking dish coated with cooking spray. Top with three noodles. Spread 1/2 cup pumpkin sauce to edges of noodles. Top with half of the mushroom mixture, 1/2 cup ricotta, 1/2 cup mozzarella, and 1/4 cup Parmesan cheese. Repeat layers.

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