Parents – September 2019

Double-Batch Dinners

Cook once and eat twice with these family crowd-pleasers, all perfect

for the busy weeks of back-to-school season.

by KATIE MORFORD, R.D. / photographs by JENNIFER CAUSEY

SUPPER

IS SOLVED!

LEFTOVERS

EDITION

Curried Chicken

& Couscous Soup

In a large saucepan,

sauté 1 large onion,

chopped, in 1 Tbs. olive

oil over medium until

tender. Add 4 garlic

cloves, chopped, 10 cups

low-sodium chicken

broth, and 2 skinless,

bone-in chicken-breast

halves. Bring to a boil

and simmer 15 minutes.

Add 1 large fennel bulb,

chopped, 4 medium

carrots, sliced, 4 celery

stalks, sliced, 1 1/3 cups

pearl (Israeli) couscous,

and 2 tsp. curry powder.

Simmer until chicken

is cooked through and

couscous is tender,

10 minutes. Remove

chicken from soup, and

when cool enough to

handle, shred meat

off the bone. Add to

soup along with 4 cups

baby spinach, 3 Tbs.

fresh lemon juice, 2 Tbs.

unsalted butter, and

2 tsp. kosher salt.

Serve half of the soup;

top with freshly ground

black pepper.

NUTRITION PER SERVING

(8 servings) 325 calories;

27g protein; 9g fat (3g sat.

fat); 34g carbs; 3g fiber;

4g sugar; 2mg iron; 70mg

calcium; 462mg sodium

EAT IT AGAIN!

After cooking, ladle

half the soup into an

airtight container, cool,

and freeze for up to

3 months. Defrost

overnight in the fridge

and then heat on

the stovetop or in the

microwave.

Freeze the second

batch of soup instead of

refrigerating to

prevent the couscous

from absorbing

too much liquid and

becoming mushy.

Store

Smartly!

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PARENTS 134 SEPTEMBER 2019

LIFEÑFood