Zero Belly lunch

To keep yourself fit and healthy ZERO BELLY LUNCH is so important. So today i am gonna post some zero belly lunch recipes.
                         ENJOY!!

Easy Chicken  and Rice Soup:

Ingredients:

• ½  rotisserie chicken
•  1  Tbsp extra-virgin olive oil
•  ½  cup finely diced onion
•  ½  cup finely diced celery
•  ½  cup finely diced carrot
•  2  cups low-sodium chicken broth
•  3  cups low-sodium vegetable broth
•  1  tsp kosher salt
•  1  cup cooked Brown Rice 
•  ¼  cup chopped fresh herbs 

Instructions:

•  Remove the skin from the chicken. Pick the meat, both white and dark, from the carcass and shred. Reserve half  of the meat for a future meal. 

•  In a 4-quart pot heat the olive oil over medium heat.  Add the onion, celery, and carrot, and cook until soft,  about 5 minutes. 

•  Add the chicken broth, vegetable broth, and salt to the pot and bring to a boil. Reduce the heat and simmer for  10 minutes more. 

•  Add the chicken, rice, and fresh herbs, and simmer  5 minutes more. Serve hot.

English Muffin Pizzas:

Ingredients:

• 2  gluten-free English muffins, split in half
•  ½  cup Marinara 
•  12  Turkey Meatballs , coarsely chopped
•  1  small yellow onion, thinly sliced
•  8  oz white button mushrooms, thinly sliced
•  1  tsp dried oregano  
•  ¼  cup fresh basil, coarsely chopped
•  2  cups packed mixed greens
•  1  Tbsp Zero Belly Vinaigrette 

Instructions:

•  Preheat the oven to 350°F . 

•  Toast the English muffin halves until golden brown. •  Spoon 2 tablespoons marinara on top of each toasted English muffin half for four individual pizzas. Divide the meatballs among the four muffin halves, along with the onion and mushrooms. Sprinkle with oregano, if desired. 

•  Place the English muffin halves on a rimmed  baking sheet. Bake 5 to 10 minutes. Garnish with the basil. 

•  Toss the mixed greens and vinaigrette in a large bowl. 

•  Divide the mixed greens among four plates and serve with one pizza on each plate. 

Seared Tuna (with Shaved Fennel, Grapefruit, and Arugula):

                                                       SALAD

•  1  fennel bulb, thinly sliced into half-moons
•  3  cups packed arugula
•  1  large ruby red grapefruit, segmented
•  ¼  cup coarsely chopped fresh parsley
•  3  Tbsp Zero Belly Vinaigrette 
•  1 lb Seared Tuna

Instructions:

•  Combine the salad ingredients in a large bowl. Mix well and divide among four plates. 

•  Sear the tuna. 

•  Top each salad with 4 ounces of sliced seared tuna.

HAPPY COOKING 🍚🍚🍚🍪🍳