If you know me well, you know that I LOVE to try new things,whether it be my own concoctions or other people's. I recently started subscribing to a page on Facebook called Skinnytaste. Not only does she have a Skinnytaste Facebook Page, but a Skinnytaste blog/website as well. I have found so many recipes that I can't wait to try! I do not do Weight Watchers, but I love that she offers points for recipes in her nutritional value.
I love chicken pot pie and when I was on this site, I found an amazing healthy Chicken Pot Pie Soup recipe that reminds me of something my mom would make and love. It is now a huge favorite for dinner. I also made it the other day as a meal for a friend, so I am hoping her family will like it as much as we do. I have tried this in the crock pot, but was not happy with it. The flavor of the soup was just as good, but the creaminess you get when you cook it on the stove was not. So, when I cook this again, and I am sure I will, it will be a stove top soup.
Showing posts with label vegetables. Show all posts
Showing posts with label vegetables. Show all posts
Wednesday, October 26, 2011
Thursday, October 28, 2010
Jen’s Homemade Chicken Noodle Soup
This is one of our favorite soups! It takes a while to make, but is worth the effort. It makes a ton and is very good reheated after being in the refrigerator or freezer. I made this last week and I used chicken thighs instead of breasts and it turned out great, it was just a big greasier.
Prep Time: 15 minutes
Cook Time: 2 hours
Ingredients:
2 Tablespoons vegetable oil
2 medium onions, chopped (if I do not have any onions, I use a bag of Seasoning Blend, I always have this in my freezer)
3 medium carrots, cut into 1/4-inch rounds or 1 small bag of baby carrots, cut up if you like
1 small bag/package of frozen peas
4 chicken bouillon cubes, broken up
2-3 celery ribs, cut into 1/4-inch thick slices (same with the onions, if I do not have any celery, I use a bag of Seasoning Blend, this has onions, celery, and peppers in it)
1 - 14.5 oz can of diced tomatoes
3-4 medium potatoes cut into chunks
2 or 3 chicken breasts with skin and bone(the skin adds flavor) (6-7lb)
49 oz chicken broth or canned low-sodium broth
1 quart cold water, or as needed
4 sprigs of fresh parsley or 1-2T of dried parsley
3 cloves of garlic or 2 tsp if it is already minced
1-2 tsp garlic powder (optional, depends on how much garlic you like)
3 sprigs of fresh thyme or 1 teaspoon dried thyme
1-2 bay leaf
Salt and freshly ground black pepper
6-12 oz medium egg noodles (depends on how much you want)
Chopped fresh parsley, for garnish
Directions:
Cut up all of your veggies in advance. Rinse and cut the chicken breasts in half leaving the skin and bones. Cut through the bones. If there are any pads of yellow fat in the tail area, do not remove them.
Heat the oil in a broth pot over medium heat. Add the onions, carrots, garlic, potatoes, and celery and cook, stirring often, until softened, about 10 minutes.
(This step is optional, I only do this if I am in a hurry and want the soup to be done sooner. Most of the time I just throw the veggies in with the chicken right away, I am usually not in a hurry and let my soup simmer most of the day so the veggies are very soft by the time we eat.)
Add the chicken to the pot and pour in the broth. Add enough cold water to cover the ingredients by 2 inches. Bring to a boil over high heat, skimming off the foam that rises to the surface. Add the tomatoes, parsley, thyme, garlic powder, bouillon cubes, and bay leaf.
Reduce the heat to low. Simmer, uncovered, until the chicken is very tender, about 2 hours.
Remove the chicken from the pot and set aside until cool enough to handle. If using fresh springs remove and discard the parsley and thyme sprigs and bay leaf. Let stand 5 minutes and degrease the soup.
Discard the chicken skin and bones and cut the meat into bite-size pieces or shred.
Add the noodles and peas and cook until done, about 10 minutes. Stir the meat back into the soup and season to taste with salt and pepper. Serve hot and with French bread (to soak up juice).
This soup can be prepared up to 3 days ahead, cooled, covered, and refrigerated, or frozen for up to 3 months.
**Just remember that the noodles will soak up juice, so if you do not want it thicker you may have to add water or chicken broth to it if it sets in the fridge for a couple days. I personally like it both ways.
Yield: 12 to 14 servings
Prep Time: 15 minutes
Cook Time: 2 hours
Ingredients:
2 Tablespoons vegetable oil
2 medium onions, chopped (if I do not have any onions, I use a bag of Seasoning Blend, I always have this in my freezer)
3 medium carrots, cut into 1/4-inch rounds or 1 small bag of baby carrots, cut up if you like
1 small bag/package of frozen peas
4 chicken bouillon cubes, broken up
2-3 celery ribs, cut into 1/4-inch thick slices (same with the onions, if I do not have any celery, I use a bag of Seasoning Blend, this has onions, celery, and peppers in it)
1 - 14.5 oz can of diced tomatoes
3-4 medium potatoes cut into chunks
2 or 3 chicken breasts with skin and bone(the skin adds flavor) (6-7lb)
49 oz chicken broth or canned low-sodium broth
1 quart cold water, or as needed
4 sprigs of fresh parsley or 1-2T of dried parsley
3 cloves of garlic or 2 tsp if it is already minced
1-2 tsp garlic powder (optional, depends on how much garlic you like)
3 sprigs of fresh thyme or 1 teaspoon dried thyme
1-2 bay leaf
Salt and freshly ground black pepper
6-12 oz medium egg noodles (depends on how much you want)
Chopped fresh parsley, for garnish
Directions:
Cut up all of your veggies in advance. Rinse and cut the chicken breasts in half leaving the skin and bones. Cut through the bones. If there are any pads of yellow fat in the tail area, do not remove them.
Heat the oil in a broth pot over medium heat. Add the onions, carrots, garlic, potatoes, and celery and cook, stirring often, until softened, about 10 minutes.
(This step is optional, I only do this if I am in a hurry and want the soup to be done sooner. Most of the time I just throw the veggies in with the chicken right away, I am usually not in a hurry and let my soup simmer most of the day so the veggies are very soft by the time we eat.)
Add the chicken to the pot and pour in the broth. Add enough cold water to cover the ingredients by 2 inches. Bring to a boil over high heat, skimming off the foam that rises to the surface. Add the tomatoes, parsley, thyme, garlic powder, bouillon cubes, and bay leaf.
Reduce the heat to low. Simmer, uncovered, until the chicken is very tender, about 2 hours.
Remove the chicken from the pot and set aside until cool enough to handle. If using fresh springs remove and discard the parsley and thyme sprigs and bay leaf. Let stand 5 minutes and degrease the soup.
Discard the chicken skin and bones and cut the meat into bite-size pieces or shred.
Add the noodles and peas and cook until done, about 10 minutes. Stir the meat back into the soup and season to taste with salt and pepper. Serve hot and with French bread (to soak up juice).
This soup can be prepared up to 3 days ahead, cooled, covered, and refrigerated, or frozen for up to 3 months.
**Just remember that the noodles will soak up juice, so if you do not want it thicker you may have to add water or chicken broth to it if it sets in the fridge for a couple days. I personally like it both ways.
Yield: 12 to 14 servings
Monday, August 2, 2010
Fajitas in a Foil Pack
Here is another recipe I found in my Hungry Girl cookbook, Hungry Girl 1-2-3 : The Easiest, Most Delicious, Guilt-Free Recipes on the Planet by Lisa Lillien . This was a great dinner that both of us enjoyed! I only had half a zucchini, so I used a small yellow squash in it as well. The seasonings blended so well together it reminded me of a tandoori chicken I have made before, but not as spicy. I needed a few more calories for the day so I added some jasmine rice with it, but my husband just ate it as is. The serving size is more than adequate and we had some left for his lunch the next day.
Ingredients:
1½ tablespoons lime juice
1 teaspoon cornstarch
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
½ teaspoon salt
1⁄8 teaspoon ground cumin
12 ounces raw boneless skinless lean chicken breasts, sliced into thin strips
1 bell pepper (any color), sliced
1 small zucchini, sliced into thin strips
Half an onion, sliced
Directions:
Preheat oven to 375 degrees.
Combine lime juice and cornstarch in a large bowl, and mix until cornstarch dissolves.Stir in all the seasonings to form a thick paste. Add chicken and veggies and stir to coat.Set aside. Lay a large piece of heavy-duty foil on a baking sheet and spray with nonstick spray.
Spoon chicken-veggie mixture into the center of the foil and spread it out a bit. Place another large piece of foil over the chicken-veggie mixture. Fold together and seal all four edges of the two foil pieces, forming a well-sealed packet.
Place baking sheet in the oven and bake for 20 to 25 minutes, until chicken is cooked through and veggies are tender.
Let cool slightly. Using oven mitts, carefully flip packet over to mix contents, and then return to right-side-up. Cut packet to release steam before opening it entirely. (Careful—steam will be hot.) Enjoy!
MAKES 2 SERVINGS
Per serving (½ of recipe): 244 calories, 2.5g fat,
716mg sodium, 13g carbs, 3g fiber, 5.5g sugars, 41.5g protein
http://www.booksamillioninc.com/save/images/hungry_girl/fajitas.pdf
Tuesday, April 21, 2009
Oven-Baked Chicken & Browned Butter Vegtables with Almonds
Along with the chicken and broccoli, we had baked potatoes. This meal was a great success in our house last night. The vegetable dish calls for broccoli and cauliflower, but I used only broccoli. Olivia ate everything and loved it even though she had me make a small alteration to her broccoli. She had me put some shredded cheese on top of her broccoli, and put it in the microwave for a few seconds so it would melt.
Prep Time: 10 Minutes
Ready In: 1 Hour
Servings: 5
INGREDIENTS:
1 tablespoon butter or margarine
2/3 cup Original Bisquick® mix
1 1/2 teaspoons paprika
1 1/4 teaspoons salt
1/4 teaspoon pepper
1 (3 to 3 1/2 pound) cut-up whole chicken (I used boneless, skinless chicken breasts)
DIRECTIONS:
1. Heat oven to 425 degrees F. Melt butter in rectangular baking dish, 13x9x2 inches, in oven.
2. Stir together Bisquick, paprika, salt and pepper; coat chicken. Place skin sides down in dish (dish and butter should be hot).
3. Bake 35 minutes; turn chicken. Bake about 15 minutes longer or until juice is no longer pink when centers of thickest pieces are cut.
http://allrecipes.com/Recipe/Oven-Baked-Chicken/Detail.aspx
ALL RIGHTS RESERVED © 2009 Allrecipes.com
Browned Butter Vegetables with Almonds
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Ready In: 30 Minutes
Servings: 6
INGREDIENTS:
1/2 cup butter
1 teaspoon garlic salt
1 teaspoon garlic pepper
2 tablespoons sliced almonds
2 tablespoons white wine
1 medium onion, chopped
1 medium red bell pepper, chopped
2 cups chopped broccoli
2 cups chopped cauliflower
DIRECTIONS:
1. Melt butter in a skillet over medium-low heat. Season with garlic salt and garlic pepper. Mix in almonds and cook until golden brown. Stir in wine, onion, red bell pepper, broccoli and cauliflower. Cook 5 minutes, or until vegetables are tender.
http://allrecipes.com/Recipe/Browned-Butter-Vegetables-with-Almonds/Detail.aspx
ALL RIGHTS RESERVED © 2009 Allrecipes.com
Saturday, March 7, 2009
Corn Pudding
1 can of reg. corn
1 can of cream corn
1 box of jiffy corn mix
2 eggs
1 stick of butter or margine, softened
Mix altogether and bake at 350 degrees for 1 hour.
Will be jiggly, but it will set up.
1 can of cream corn
1 box of jiffy corn mix
2 eggs
1 stick of butter or margine, softened
Mix altogether and bake at 350 degrees for 1 hour.
Will be jiggly, but it will set up.
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