Carrot Cake Recipe (Serves 4-6) (recipe adapted from chuck roast) This recipe is perfect for a chilly night, and it’s a quick, easy, and delicious way to get some sweet and tangy sweetness into your diet!
The key to this recipe is that it’s quick, it’s easy, it is hearty, and you can make this for breakfast, lunch, dinner, or even for brunch.
Serve with butter or buttery gravy, or with a side of mashed potatoes.
Recipe Notes 1.
Make sure you have fresh fruit and veggies on hand, as well as a good amount of fat for the recipe.
For the chicken, cut your chicken into bite size pieces.
You can add fresh fruit or vegetables to the mix for a quick salad later.
If you have a slow cooker, you can stir in the carrots and other veggies as well.
If using a slow cooker, you will need to add a bit more liquid to the chicken to get it to cook evenly.
You could also add a little more water to the sauce, as long as it is just enough to get the vegetables and veggies right.
You might need to adjust the seasoning if you’re using a vegetable stock.
I used fresh basil, and I also added some extra salt.
For a lighter, quicker, healthier version, add a few slices of bacon, some diced tomatoes, and a few strips of lettuce.
Nutrition Facts Carrot Bacon Soup (Soup) Amount Per Serving Calories 153 Calories from Fat 52 % Daily Value* Total Fat 12g 18% Saturated Fat 2g 10% Cholesterol 14mg 6% Sodium 454mg 22% Potassium 890mg 19% Total Carbohydrates 19g 4% Dietary Fiber 3g 12% Sugars 2g Protein 6g 12 % Vitamin A 10.8% Vitamin C 4.9% Calcium 6.9 % Iron 21.3% * Percent Daily Values are based on a 2000 calorie diet.