Chicken and Rice/Orzo Soup

It was really cold and rainy the other night, so this soup was wonderful and the kids really liked it.  I used Orzo pasta, because it’s what I had in my pantry, but white or even wild rice would work out nicely as well.

INGREDIENTS
1 tablespoon extra-virgin olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 medium carrots, cut diagonally into 1/2-inch-thick slices
2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
4 fresh thyme sprigs
1 bay leaf
2 quarts chicken stock or broth (we use low sodium)
1 cup of water
1 cup long grain white rice OR orzo pasta
1 1/2 cups shredded cooked chicken breasts
Kosher salt and freshly ground black pepper

DIRECTIONS
Place a soup pot over medium heat and add the olive oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken broth and water- bring the liquid to a boil. Add in the rice and chicken; season with salt and pepper. Cook on medium-low until the rice is tender-about 30 minutes. Serve hot.

Whole Chicken in a Crock Pot

This recipe is incredibly easy and definitely a keeper.  I put it in the crock pot when I woke up and cooked it on the lowest setting for 10 hours and it was literally falling off the bone.  So good!!!! 

INGREDIENTS
2 teaspoons paprika
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon thyme
½ teaspoon garlic powder
¼ teaspoon cayenne (red) pepper
¼ teaspoon black pepper
1 onion
1 large chicken

DIRECTIONS
Combine the dried spices in a small bowl. Loosely chop the onion and place it in the bottom of the slow cooker. Remove any giblets from the chicken and then rub the spice mixture all over. You can even put some of the spices inside the cavity and under the skin covering the breasts. Put prepared chicken on top of the onions in the slow cooker, cover it, and turn it on to high. There is no need to add any liquid. Cook for 4 – 5 hours (for a 3 or 4 pound chicken) or until the chicken is falling off the bone. !

Homemade Chili Mac Recipe

The four of us had this for dinner last night and it was really good.  It’s definitely a meal that’s really easy to put together on a busy night.

INGREDIENTS
1 lb lean ground hamburger
1 medium onion, diced
1 medium bell pepper, diced
2 cloves garlic, diced
1 tablespoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon dried cilantro
chili powder to taste (optional)
1 – 6 oz can tomato paste
1 – 15 oz can kidney beans, rinsed and drained
4 cups beef stock
2 cups elbow macaroni
2 cups mild cheddar shredded cheese
2 cups chopped fresh roma tomatoes, or 1 can (15 oz) diced tomatoes
olive oil
freshly chopped cilantro, as garnish

DIRECTIONS
Preheat a large skillet. Drizzle with olive oil. Add ground beef, onions, bell peppers and garlic. Cook until beef is browned and vegetables are tender.  Add cumin, paprika, oregano, cilantro and salt and pepper to ground beef. Add chili powder at this step if you want a spicier dish. Add tomato paste, kidney beans, diced or canned tomatoes and beef stock. Bring to a boil and add macaroni.  Turn to a simmer and cover. Cook until macaroni is tender, about 10 minutes. Add cheese and mix until blended.

Beef and Barley Soup

We’ve been making a lot of soups lately with the cold, fall weather that we’ve been having.  The four of us had this on Saturday night when we came home from the park, and it definitely didn’t disappoint.  The kids seemed to like it, too.  This recipe called for cooked ground beef, which was great, but I think the next time we make it we’ll use a different cut of beef to make it even heartier.

 
INGREDIENTS
1lb lean ground beef
1 small onion, processed or chopped
2 cloves garlic, minced
10 baby carrots, processed or chopped
3 ribs celery, processed or chopped
1-14.5oz can petite diced tomatoes
1-14.5oz can cut green beans, drained
1 cup corn, fresh or frozen
58oz beef broth, divided (4-14.5oz cans)
1/2 teaspoon dried basil
1 bay leaf
3/4 cup barley
salt & pepper
Worcestershire sauce (optional)

DIRECTIONS
Heat a large soup pot over medium high heat. Add ground beef, onion and garlic, and season with salt & pepper. Cook until beef is no longer pink. Add carrots and celery and continue to cook under carrots are tender, about 3-4 more minutes. Add in tomatoes, green beans, corn, 3 cans beef broth, basil, bay leaf and barley. Season with more salt and pepper. Bring soup to a boil then place a lid on top, lower the heat, and simmer for 60 minutes, or until the barley is tender. Add a couple dashes of Worcestershire sauce and season with more salt & pepper to taste before serving. *If making ahead of time, you may need to add the extra can of beef broth before heating back up, as the barley will have soaked up the remaining broth.

Sausage and Bean Minestrone Soup

This soup was great and tasted very similar to pasta fagoli soup that we love. 

INGREDIENTS
1 lb. Italian sausage, cut into 1” pieces
3 carrots, cute into 1/4” pieces
2 cloves garlic, minced
1 can (14 1/2 oz.) lower sodium chicken broth
1 can (10 3/4 oz) condensed tomato soup
1/2 an onion, diced
1 cup uncooked small pasta such as ditalini
1 can (15 oz.) cannelini beans, rinsed and drained
2 TBS. chopped fresh parsley
1/2 cup heavy cream
shredded parmesan cheese, optional

DIRECTIONS
Coat large pot with cooking spray; heat over medium heat.  When hot, add sausage and brown for 8 – 10 minutes, stirring occasionally.  Stir in carrots and garlic, cook, stirring occasionally until softened.  Stir in 2 cups water, chicken broth, undiluted soup; bring to a boil.  Stir in pasta; reduce heat to low.  Cook until pasta is tender 8 – 10 minutes.  Stir in beans  and parsley.  Sprinkle with cheese if desired.

Homemade Alfredo Sauce

Slowly but surely we’re trying to incorporate more recipes that aren’t as processed.  Canned alfredo sauce has so many added chemicals that definitely aren’t good for us. This sauce is so easy to make and goes great with any type of pasta or chicken dish. 

INGREDIENTS
1 lb box of whole-grain pasta
2 tablespoons butter
1 cup heavy whipping cream
2/3 cup freshly grated Parmesan cheese
Salt and pepper, to taste

DIRECTIONS
In a large pot, boil the pasta according to package directions Meanwhile melt all the butter and 2/3 of the cream in a large sauté pan over medium heat. Stir with a wooden or other large spoon. Once the cream and butter start to thicken (after a couple minutes) turn the heat off. When the pasta is done drain it thoroughly in a colander and add drained noodles to the cream and butter mixture. Turn the heat back on to medium-low and add the remaining 1/3 cup cream and all of the Parmesan cheese. Toss the pasta around to coat until the sauce thickens slightly. Season with salt and pepper and portion out into pasta bowls. Garnish with extra Parmesan cheese and fresh sautéed vegetables (if desired) and serve immediately.

Almond Encrusted Fish with Beurre Blanc Sauce

This was a really good recipe and a healthier way to prepare fish for my family.

INGREDIENTS
¼ cup dry white wine
2 tablespoons heavy cream
4 tablespoons butter, plus 2 or 3 more tablespoons for cooking the fish
1 pound white fish (I used cod)
1 egg, beaten
1 cup sliced almonds, chopped into small bits or crushed in food processor
1 cup whole-wheat breadcrumbs
¼ cup grated parmesan cheese (I actually used cheddar instead)
Salt and pepper to taste

DIRECTIONS
Pour the white wine and 1 tablespoon of cream into a small saucepan over medium heat. Cook gently until it is reduced by half. Meanwhile mix together the almonds, breadcrumbs, and cheese in a shallow dish. Next, coat the fish with the egg and then transfer it to the almond mixture. With dry hands coat the fish thoroughly with the almonds, breadcrumbs, and cheese. Add 2 tablespoons of butter to a non-stick sauté pan (if you have one) and set it over medium heat. Once the butter has melted add the fish and cook it for several minutes on each side adding more butter if necessary to keep the coating “wet”. Sprinkle with salt and pepper if desired. While the fish is cooking check on the wine. Once it has been reduced by half add 1 more tablespoon of cream and then 4 tablespoons of butter. Whisk the sauce together and keep it warm until the fish is ready. Once the fish is flaky in the middle it is ready to be served. Whisk the sauce one more time and then pour it on top.

Slow Cooker Honey Sesame Chicken

This was excellent and we’ll definitely be making it again.  We added mushrooms and broccoli to it and served it over brown rice. 

INGREDIENTS
4 boneless, skinless chicken breasts (thighs would be fine too)
Salt and pepper
1 cup honey
1/2 cup soy sauce
1/2 cup diced onion
1/4 cup ketchup
2 tablespoons vegetable oil (could also use olive oil or canola oil)
2 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional - doesn't really add heat, just adds more flavor)
4 teaspoons cornstarch dissolved in 6 Tablespoons water
Sesame seeds

DIRECTIONS
Season both sides of chicken with lightly with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles.

Pesto-and-Tomato Focaccia

This is a great recipe that we all loved, although, next time I won’t forget the tomatoes at the store:)

INGREDIENTS
2 TBS. stone-ground yellow cornmeal
1 (13.8 OZ.) can refrigerated pizza crust
1 cup fresh basil
1/2 cup pine nuts
1 TBS olive oil
1 large clove garlic
1/2 tsp. salt
1/4 tsp. pepper
3/4 cup shredded provolone cheese, divided or an Italian cheese blend
2 plum tomatoes, cut into 1/4 inch slices

DIRECTIONS
Sprinkle cornmeal onto a lightly greased baking sheet.  Unroll pizza crust on baking sheet. Bake at 450 for 8 minutes or until crust is golden.  Meanwhile, process basil and next 5 ingredients in a blender or food processor until blended, stopping to scrape down sides.  Spread pesto over crust.  Sprinkle with 1/2 cup cheese.  Arrange tomato slices evenly over cheese.  Sprinkle remain cheese.  Bake at 450 for 3 – 5 minutes or until cheese melts.

Two Bean Taco Soup

This is another version of taco soup that’s great and super easy!

INGREDIENTS
1 1/2 lbs. ground beef
1 (1 1/4 oz.) pkg. taco seasoning
1 (1 oz.) pkg. Ranch dressing mix
2 (15 1/4 oz.) cans whole kernel corn with red and green bell peppers, undrained
1 (16 oz.) can pinto beans, undrained
1 (15 oz.) can black beans, undrained
1 (28 oz) can diced tomatoes with garlic and onion (found at Target)
1 (4.5 oz) can chopped green chilies, undrained
1 3/4 cups beef broth

DIRECTIONS
Cook beef over medium heat until done, drain.  Combine meat, taco seasoning mix and next 7 ingredients in 6 to 7 qt. slow cooker.  Cover and cook on low setting for 5 hours.  Serve with desired toppings.

Sausage Casserole

My Mom made this last week and it was excellent! 

INGREDIENTS
1 lb. sage flavored breakfast sausage
3 c. shredded potatoes, drained and pressed
1/4 c. butter, melted
12 oz. mild cheddar cheese, shredded
1/2 c. onion, shredded
1 (16 oz.) container small curd cottage cheese
6 jumbo eggs

DIRECTIONS
Preheat oven to 375.  Lightly grease a 9 x 13 inch baking dish
Cook sausage, drain fat, crumble and set aside.  In the prepared baking dish, stir together the shredded potatoes and butter.  Line the sides and bottom of baking dish with mixture.  In a bowl, mix the sausage, cheddar cheese, onion, cottage cheese, and eggs.  Pour over potato mixture.  Bake 1 hour in preheated oven, or until an inserted toothpick comes out clean.

Tomato Tortellini Soup

I saw this recipe on Pinterest and it’s not only great, but super simple.

INGREDIENTS
1 package (9 ounces) refrigerated cheese tortellini
2 cans (10-3/4 ounces each) reduced-sodium condensed tomato soup, undiluted
2 cups vegetable broth
2 cups 2% milk
2 cups half-and-half cream
1/2 cup chopped oil-packed sun-dried tomatoes
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon salt
1/2 cup shredded Parmesan cheese
Additional shredded Parmesan cheese, optional

DIRECTIONS
Cook tortellini according to package directions.  Meanwhile, in a Dutch oven, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently. Drain tortellini; carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired.

Mexican Chicken Casserole

This is actually a Paula Deen recipe that’s easy and tastes great.  When I first make a recipe, I follow it exactly just to be on the safe side.  After trying it out a few times, however, I always seem to make some changes.  With this recipe, I actually added a few things on the first try with cilantro, black beans and taco seasoning.  Next time I make it, I’ll add more black beans throughout the layers, will cook the chicken with a packet of taco seasoning and use more fresh cilantro throughout.

INGREDIENTS
1 10 3/4 -ounce can cream of chicken soup
1 10 3/4 -ounce can cheddar cheese soup
1 10 3/4 -ounce can cream of mushroom soup
1 10-ounce can tomatoes
1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken
11 1/2-ounce package flour tortillas
2 cup shredded cheddar cheese
DIRECTIONS
Preheat oven to 350 degrees.  In a large bowl, stir together the three kinds of soup and the tomatoes. Stir in the chicken. In a greased 13 x 9- inch pan, layer the tortillas and the chicken mixture, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake for 30 minutes.

Crock Pot Italian Chicken

We tried this recipe tonight and we all really enjoyed it. I added mushrooms and peas which turned out well.  I did take a picture, but it didn't necessarily do the recipe justice, so I left it out.

INGREDIENTS
4 chicken breasts
1 packet Zesty Italian dressing seasoning
1 8 oz. cream cheese (softened)
2 cans cream of chicken soup
DIRECTIONS
Cook on low for 4 hours. If sauce is too thick, add a little milk. Serve over pasta.

Lasagna Soup

INGREDIENTS
2 tsp. olive oil
1-1/2 lbs. Italian sausage
3 c. chopped onions
4 garlic cloves, minced
2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
2 T. tomato paste
1 28-oz. can fire roasted diced tomatoes
2 bay leaves
6 c. chicken stock
8 oz. mafalda or fusilli pasta
1/2 c. finely chopped fresh basil leaves
salt and freshly ground black pepper, to taste
1 package fresh mushrooms (optional)
8 oz. ricotta
1/2 c. grated Parmesan cheese
1/4 tsp. salt
pinch of freshly ground pepper
2 c. shredded mozzarella cheese

DIRECTIONS
Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente.Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper. While the pasta is cooking, prepare the cheese. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

Ham, Gouda and Potato Bake

INGREDIENTS
4 cups frozen diced hash brown potatoes
8 oz. chopped ham
1 cup shredded Gouda cheese (4 oz.)
3/4 cup chopped red pepper
1/2 cup chopped onion
6 eggs, lightly beaten
1 10.75-ounce can condensed cream of mushroom soup
1/2 cup milk
pepper to taste
8 English muffins

DIRECTIONS
In a slow cooker, combine hash browns, ham, cheese, sweet pepper and onion.  Toss together until well mixed.  In a medium bowl, whisk together eggs, soup, milk and pepper. Pour over potato mixture.  Cover and cook on low heat for 6 – 7 hours.  Toast English muffins and serve egg mixture over muffins.

Chicken-Chorizo Burgers with Avocado Mayonnaise

These “burgers” were really good and had a lot of flavor.  I altered the recipe a little, because there were just two of us eating them.  I used 2 chicken breasts and 1 chorizo sausage.

INGREDIENTS
1/3 cup low-fat mayo
1/4 cup fresh cilantro leaves
a splash of fresh lime juice
1/2 ripe peeled avocado, seeded
1/2 pound chorizo sausage
1/4 teaspoon salt
5 (6-inch) corn tortillas, torn into bite-sized pieces
1 1/2 pounds skinless, boneless chicken breasts, coarsely chopped

DIRECTIONS
Prepare grill or preheat broiler.  To prepare mayo, combine first 5 ingredients in a food processor.  Blend until smooth. To prepare burgers, remove casings from sausage.  Place sausage tortillas, salt and chicken in a food processor.  Mix until coarsely ground.  Divide into 8 equal portions.  Place patties on a grill rack or broiler pan coated with cooking spray; cook 7 minutes on each side or until done.

North Woods Bean Soup

INGREDIENTS
1 cup baby carrots, halved
1 cup chopped onion
2 garlic cloves, minced
14 ounces turkey kielbasa, halved
4 cups low sodium chicken broth
1/2 tsp. dried Italian seasoning
1/2 tsp. black pepper
3 (15.8 ounce) cans Great Northern beans, drained and rinsed
1 (6-ounce)

DIRECTIONS
Heat a large saucepan over medium-high heat; coat with cooking spray.  Add carrots, onion, garlic and kielbasa; saute 3 minutes, stirring occasionally.  Reduce heat to medium; cook 5 minutes.  Add broth, Italian seasoning, pepper and beans.  Bring to a boil; reduce heat, and simmer 5 minutes.  Place 2 cups of soup in a food processor or blender, and process until smooth.  Return pureed mixture to a pan, and simmer 5 minutes.  Remove soup from heat.  Add spinach, stirring until spinach wilts.
Calories: 227; Fat 3.9; Protein 18.1; Carbs. 30.8; Fiber 6.7 g.

Ham and Navy Bean Soup

INGREDIENTS
A 1 pound bag of dry navy beans or
3 cans of canned navy beans
3 Cups Chicken or Vegetable Broth
7 Cups Water
1 Cup Milk
2 Chopped Celery Stalks
2 Minced Garlic Cloves
3 Sliced Carrots
1 Large yellow onion (chopped)
1/4 Cup chopped Fresh Parsley
1/2 teaspoon Black Pepper
2 Tablespoons Olive Oil
1 teaspoon Cayenne Pepper
1 1/2 pounds Smoked Ham Hock
1 10 ounce can of tomato soup

DIRECTIONS
Soak the beans overnight for 8 hours. Pour the beans in a stock pot, add 4 cups water and simmer for 45 minutes on medium heat. Stirring occasionally. While the navy beans are cooking skim the top with a large spoon to get rid of any foam. While the beans are cooking, in a separate pot add 3 cups chicken or vegetable broth, 3 cups water and 1 1/2 pounds smoked ham hock. Heat to boiling then reduce heat and simmer on medium high heat for 30 minutes.  While the broth and ham is simmering add 2 minced or crushed garlic cloves, 1/4 cups chopped fresh parsley, 1/2 teaspoon black pepper and 1 teaspoon cayenne pepper. After simmering the ham and broth for 35 minutes, pull the ham hock out and set it on a plate or in a bowl. Now strain the broth into a bowl so that we can get some of those nasty white chunks of fat and grizzle out of there. Now pick out the pieces of ham that's in the strainer / colander that you would like to save and put them back in the pot after picking off any unwanted fat. Do the same with the other ham that you put on a plate. Now strip the bone totally and add it back to the pot. By this time the beans should have cooked about 40-45 minutes. So keep the heat on and pour the broth in the pot with the beans and then add the ham and the ham bone. Now pour about 2 tablespoons olive oil into a large frying pan and heat the oil on medium high. Now add 1 large chopped onion, 3 thinly sliced carrots, and 2 finely chopped celery stalks and saute for about 4 minutes. Stirring frequently. After sauteing for 4 minutes add the saute mix to the beans along with 1 cup of milk and 1 10 ounce can of tomato soup. Now simmer on medium heat for 20 minutes stirring occasionally. You will have to watch it after adding the milk because it tends to bubble over if the stove is on too high. On the 20 minute mark the recipe for navy bean soup is finished. Let it sit for a few minutes and skim the top with a large spoon to get rid of the film on the top which is extra fat that you may not want.

A Good Try at Traditional Paella

INGREDIENTS
3 tablespoons extra-virgin olive oil, 2 turns of the pan
3 cloves garlic, crushed
1/2 teaspoon crushed red pepper flakes
2 cups enriched white rice
1/4 teaspoon saffron threads
1 bay leaf
1 quart chicken broth or stock
4 sprigs fresh thyme
1 1/2 pounds chicken tenders, cut into thirds
Salt and freshly ground black pepper
1 red bell pepper, seeded and chopped
1 medium onion, chopped
3/4 pound chorizo, casing removed and sliced on an angle
1 pound peeled and deveined large shrimp, 24 shrimp
18 green lipped mussels, cleaned
1 cup frozen peas
2 lemons zested

GARNISH
1/4 cup chopped flat-leaf parsley
4 scallions, chopped
Lemon wedges
Crusty, bread for passing

DIRECTIONS
In a very wide pan or paella pan, preheated over medium high heat, add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, crushed garlic, red pepper flakes, add rice and saute 2 or 3 minutes. Add saffron threads, bay leaf, broth, and thyme and bring liquids to a boil over high heat. Cover the pan with lid or foil and reduce heat to simmer.  In a separate nonstick skillet, over medium high heat brown chicken on both sides in 1 tablespoon extra-virgin olive oil, 1 turn of the pan. Season chicken with salt and pepper. Add peppers and onions to the pan and cook 3 minutes longer. Add chorizo to the pan and cook 2 minutes more. Remove pan from heat.
After about 13 minutes, add shellfish to the rice pan, nesting them in cooking rice. Pour in peas, scatter lemon zest over the rice and seafood, then cover the pan again. After 5 minutes, remove cover or foil from the paella and discard any unopened mussel shells. Stir rice and seafood mixture and lift out bay and thyme stems, now bare of their leaves. Arrange cooked chicken and peppers, onions and chorizo around the pan. Top with parsley and scallions. Serve with wedges of lemon and warm bread.