Recipes Without Garlic Or Onions

Recipe 1: Creamy Tomato Soup

Ingredients:

• 1 can (28 ounces) crushed tomatoes
• 2 cups chicken or vegetable broth
• 1/2 cup heavy cream
• 2 tablespoons butter
• 1 tablespoon sugar
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• Salt and pepper, to taste

Instructions:

1. In a large pot or Dutch oven, combine the crushed tomatoes, broth, butter, sugar, basil, and oregano. Bring to a simmer over medium heat and cook for 10 minutes.
2. Using an immersion blender or working in batches with a regular blender, blend the soup until smooth.
3. Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
4. Serve hot with your favorite bread or crackers.

Nutrition Information:

Recipe 2: Lemon Herb Chicken

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a small bowl, whisk together the olive oil, lemon juice, oregano, thyme, salt, and pepper.
3. Place the chicken breasts in a baking dish and pour the marinade over them, turning to coat evenly.
4. Bake for 25-30 minutes, or until the chicken is cooked through and no longer pink in the center.
5. Serve hot with your favorite side dishes.

Nutrition Information:

Recipe 3: Roasted Vegetable Salad

Ingredients:

• 2 cups mixed vegetables (such as bell peppers, zucchini, and eggplant), chopped
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 4 cups mixed greens
• 1/4 cup crumbled feta cheese
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 tablespoon Dijon mustard

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss the chopped vegetables with olive oil, salt, and pepper.
3. Spread the vegetables in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned.
4. In a small bowl, whisk together the balsamic vinegar, honey, and Dijon mustard.
5. In a large bowl, toss the roasted vegetables with mixed greens and crumbled feta cheese. Drizzle the dressing over the top and toss again to coat.
6. Serve immediately.

Nutrition Information:

Recipe 4: Spaghetti Squash Alfredo

Ingredients:

• 1 medium spaghetti squash
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tablespoons