Besides being Meatless Monday, it's also Double-Post Monday. Today's double post deals with chicken.
There was a time when chicken was relegated to Sunday dinner. Now, it's an anytime food. Here are six chicken recipes to help you through the day, including Easy Chicken Pot Pie and Slow Cooker Chicken Pie Soup. Enjoy!
SLOW-COOKER CHIPOTLE CHICKEN MACARONI AND CHEESE
This is from tbsp., and begins, “Everything you love about classic mac and cheese made better with chicken, chipotle chile and pepper Jack cheese. Throw it all in your slow cooker for the ultimate cheesy dinner.”
Prep Time: 20 minutes; Total Time: 3 hours 20 minutes; Servings: 8
To view this online, click here.
Ingredients
3 cups whole milk
1 can (12 oz) evaporated milk
1/4 cup butter, melted
1 1/4 teaspoons salt
1/2 teaspoon black pepper
1 package (16 oz) penne pasta
4 cups shredded pepper Jack cheese (16 oz)
8 oz Kraft™ Velveeta™ original cheese, cut into 1/2-inch cubes
1 medium poblano chile, chopped
3 cups shredded deli rotisserie chicken
1 tablespoon chopped chipotle chile in adobo sauce
2 tablespoons butter
2/3 cup Progresso™ plain panko crispy bread crumbs
Directions
Spray 5-quart slow cooker with cooking spray. In slow cooker, beat whole milk, evaporated milk, 1/4 cup melted butter, the salt and pepper with whisk. Add pasta, 3 1/2 cups of the pepper Jack cheese, the Velveeta™ cubes and poblano chile. Cover; cook on Low heat setting 2 1/2 to 3 hours or until pasta is cooked but not mushy.
When pasta is cooked, stir in chicken and chipotle chile. Sprinkle remaining 1/2 cup pepper Jack cheese over top. Cover; cook about 20 minutes or until melted.
Meanwhile, in 6-inch skillet, heat 2 tablespoons butter over medium heat. Add bread crumbs; stir to coat. Cook and stir 3 to 4 minutes or until golden brown. Sprinkle over pasta.
OVEN-FRIED CHICKEN CHIMICHANGAS
This is from FamilyTime, and begins, “Here's a delicious way to enjoy chimichangas without all the mess from deep-frying...and guess what? They actually taste better this way.”
Serves: 6 servings (1 chimichanga each);Prep Time: 20 minutes; Cook Time: 25 minutes
To view this online, click here.
Ingredients
2/3 cup Pace® Picante Sauce
1 teaspoon ground cumin
1/2 teaspoon Dried oregano leaves, crushed
1 1/2 cups chopped cooked chicken
1 cup shredded Cheddar cheese (about 4 ounces)
2 green onion, chopped (about 1/4 cup)
6 (8-inch) flour tortillas
2 tablespoons butter, melted
fresh cilantro leaves
Directions
Stir the picante sauce, cumin, oregano, chicken, cheese and onions in a medium bowl.
Place about 1/2 cup of the chicken mixture in the center of each tortilla. Fold the opposite sides over the filling. Roll the tortillas up from the bottom and place them seam-side down on a baking sheet. Brush the tortilla rolls with butter.
Bake at 400°F. for 25 minutes or until they're golden brown. Serve with additional picante sauce. Garnish with cilantro.
Helper: For 1 1/2 cups chopped chicken, in a 2-quart saucepan over medium heat, in 4 cups boiling water, cook 3/4 pound boneless chicken breasts or thighs, cubed, for 5 minutes or until the chicken is cooked through. Drain and chop the chicken.
Tip: Substitute 2 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.
EASY CHICKEN POT PIE
This comes from Christin Mahrlig of Spicy Southern Kitchen. Christin wrote, “This easy to make Chicken Pot Pie utilizes refrigerated pie crusts and rotisserie chicken to make a super delicious and comforting pot pie loaded with chicken, potatoes, peas, and carrots.”
Prep Time: 20 mins; Cook Time: 30 mins; Total Time: 50 mins
To view this online, go to https://spicysouthernkitchen.com/easy-chicken-pot-pie/.
Ingredients
1 cup peeled and diced potato
3/4 cup sliced carrot
1/2 cup Challenge butter
2/3 cup diced onion
1 1/4 teaspoon salt
1/2 teaspoon ground pepper
1/4 teaspoon dried thyme
1/4 teaspoon poultry seasoning
1/2 cup all-purpose flour
1 1/2 cups chicken broth
1 cup milk
3 cups shredded chicken from a rotisserie chicken
1 cup peas
2 refrigerated pie crusts
1 egg beaten together with 1 tablespoon water to make an egg wash
Instructions
Preheat oven to 425 degrees.
Place potatoes and carrots in a small saucepan, cover with water, and bring to a boil for 5-8 minutes to soften. Drain.
Melt 1/2 cup butter in a large sauté pan. Add onions and sauté for 2 to 3 minutes.
Add salt, pepper, thyme, and poultry seasoning. Sprinkle flour on top and cook for 1 minute, stirring to evenly cook the flour.
Gradually whisk in chicken broth and then milk. Add potatoes and carrots and let simmer for a few minutes to thicken. Check for seasoning and add more salt and pepper if desired.
Stir in chicken and peas. Turn heat off.
Fit 1 pie crust into the bottom of a deep dish pie plate. Pour filling into pie shell.
Place second pie crust on top and trim excess. Press the two pie crusts together to seal and crimp edge using your fingers.
Brush egg white on top of the pot pie and use a knife to cut 4 slits to let steam escape.
Place on a baking sheet and place in oven and bake for 30 minutes.
MEXICAN CHICKEN CHOWDER
This comes from Tbsp., and begins, “Fill up the freezer with this easy Mexican twist on chowder that comes together fast and heats up in a hurry.”
Prep Time: 45 minutes; Total Time: 45 minutes; Servings: 5
To view this online, click here.
Ingredients
2 tablespoons butter, melted
2 tablespoons Gold Medal™ all-purpose flour
1 lb red potatoes, unpeeled, diced (3 cups)
1 cup corn kernels (fresh, canned or frozen)
1/2 cup finely diced red bell pepper
1 green onion, thinly sliced, whites only
1 tablespoon seeded and finely chopped jalapeño chile
2 boneless skinless chicken breasts, diced (14 oz)
1 package (1 oz) Old El Paso™ original taco seasoning mix
1 container (32 oz) Progresso™ chicken broth
1/4 cup heavy whipping cream
2 tablespoons chopped fresh cilantro leaves
Directions
In medium bowl, mix butter and flour. Add potatoes, corn, bell pepper, green onion and jalapeño chile; stir. In another medium bowl, mix chicken and taco seasoning mix.
In 4-quart saucepan, mix broth, vegetable mixture and chicken mixture. Heat to simmering over high heat, stirring occasionally. Reduce heat to medium-low; cook uncovered 10 to 12 minutes, stirring occasionally, until chicken is no longer pink in center and potatoes are tender. Stir in whipping cream; return to simmering. Top with cilantro.
To freeze: In medium bowl, mix butter and flour. Add potatoes, corn, bell pepper, green onion and jalapeño chile; stir. Transfer to 1-quart resealable freezer plastic bag. In another 1-quart resealable freezer plastic bag, mix chicken and taco seasoning mix. Freeze up to 3 months. When ready to serve: In 4-quart saucepan, mix broth, frozen vegetable mixture and frozen chicken mixture. Heat to simmering over high heat, stirring occasionally to break up frozen mixtures. Reduce heat to medium-low; cook uncovered 10 to 12 minutes, stirring occasionally, until chicken is no longer pink in center and potatoes are tender. Stir in whipping cream; return to simmering. Top with cilantro.
SHEET PAN CHICKEN FAJITAS
This comes from The Food Network Kitchen, and begins, “These protein-packed fajitas cleverly use a foil-lined baking sheet and broiler to make a quick and healthy weeknight meal with easy clean up.”
Total:30 min; Active: 15 min; Yield: 4 servings; Level: Easy
To view this online, go to http://www.foodnetwork.com/recipes/food-network-kitchen/sheet-pan-chicken-fajitas-3680272.
Ingredients
1 tablespoon chili powder
Kosher salt and freshly ground black pepper
1 pound baby bell peppers (12 to 15 peppers), halved, stemmed and seeded
1 large yellow onion, halved and thinly sliced
2 tablespoons extra-virgin olive oil
1 1/2 pounds boneless, skinless chicken breast
Juice of 1 lime, plus lime wedges, for serving
8 fajita-size flour tortillas, warmed
Shredded Monterey Jack cheese, guacamole, hot sauce, salsa and sour cream, for serving
Directions
Preheat the broiler to high. Line a rimmed baking sheet with foil.
Combine the chili powder, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. Put the peppers and onions on the prepared baking sheet, drizzle with 1 tablespoon of the oil and season with half the chili powder mixture. Broil until softened and starting to char, about 10 minutes.
Meanwhile, cut the chicken into 1/4-inch-thick slices and toss in a large bowl with the remaining chile powder mixture and 1 tablespoon oil.
After the peppers are softened and starting to char, about 10 minutes, scatter the chicken on top of the peppers and onions and return the baking sheet to the broiler until the chicken is cooked through and starting to brown, about 5 minutes more. Drizzle with the lime juice.
Serve with the warmed tortillas, Monterey Jack cheese, guacamole, hot sauce, salsa, sour cream and lime wedges.
SLOW COOKER CHICKEN PIE SOUP
This comes from a wonderful site I’ve just found called Baked by Rachel. I definitely recommend checking it out!
This recipe begins, “A hearty slow cooker chicken pie soup, loaded with chicken and vegetables. This comforting dish is perfect for chilly months!”
Yield: Serves 6 - 8; Prep Time: 15 minutes; Cook Time: 4 hours, 30 minutes.
To view this online, click here.
Ingredients
1 lb boneless chicken breast
3/4 C onion
1/2 C celery
3/4 C carrots
7 oz can peas, drained (roughly 3/4C)
7 oz can corn, drained (roughly 3/4C)
3 1/2 C russet potatoes
3 cloves garlic, minced
2 1/2 tsp salt
1 tsp ground black pepper
1 tsp dried thyme
1 bay leaf
3 1/2 C chicken broth
1 1/2 C heavy cream
1/3 C all purpose flour* (see note)
Directions
Trim chicken breast of any fat. Chop onion, celery and carrots into small pieces. Peel and chop potatoes into 1-inch pieces. Drain peas and corn. Mince garlic.
To the bowl of a 5-6 quart slow cooker add prepared chicken and vegetables, along with salt, pepper, thyme, bay leaf and chicken broth. Cover and allow to cook on high for 4 hours.
Remove and discard bay leaf. Remove chicken breast, shred and return to slow cooker.
In a medium bowl whisk together flour and heavy cream until smooth. Pour into slow cooker, stirring to combine. Replace cover and continue cooking for an additional 30-45 minutes.
Serve warm.
Note: *2-3Tb cornstarch may be used in place of the flour
Showing posts with label Slow Cooker Chicken Pie Soup. Show all posts
Showing posts with label Slow Cooker Chicken Pie Soup. Show all posts
Monday, January 1, 2018
Wednesday, September 27, 2017
Chicken!
There was a time when chicken was relegated to Sunday dinner. Now, it's an anytime meal. Here are six chicken recipes to help you through the day, including Butternut Roast Chicken and Mediterranean Chicken & Rice Bake. Enjoy!
SLOW COOKER CHICKEN PIE SOUP
This comes from a wonderful site I’ve just found called Baked by Rachel. I definitely recommend check it out!
This recipe begins, “A hearty slow cooker chicken pie soup, loaded with chicken and vegetables. This comforting dish is perfect for chilly months!”
Yield: Serves 6 - 8; Prep Time: 15 minutes; Cook Time: 4 hours, 30 minutes.
To view this online, click here.
Ingredients
1 lb boneless chicken breast
3/4 C onion
1/2 C celery
3/4 C carrots
7 oz can peas, drained (roughly 3/4C)
7 oz can corn, drained (roughly 3/4C)
3 1/2 C russet potatoes
3 cloves garlic, minced
2 1/2 tsp salt
1 tsp ground black pepper
1 tsp dried thyme
1 bay leaf
3 1/2 C chicken broth
1 1/2 C heavy cream
1/3 C all purpose flour* (see note)
Directions
Trim chicken breast of any fat. Chop onion, celery and carrots into small pieces. Peel and chop potatoes into 1-inch pieces. Drain peas and corn. Mince garlic.
To the bowl of a 5-6 quart slow cooker add prepared chicken and vegetables, along with salt, pepper, thyme, bay leaf and chicken broth. Cover and allow to cook on high for 4 hours.
Remove and discard bay leaf. Remove chicken breast, shred and return to slow cooker.
In a medium bowl whisk together flour and heavy cream until smooth. Pour into slow cooker, stirring to combine. Replace cover and continue cooking for an additional 30-45 minutes.
Serve warm.
Note: *2-3Tb cornstarch may be used in place of the flour
CROCKPOT MAPLE BBQ CHICKEN SANDWICHES
1/2 C. maple flavored syrup
2 T. prepared mustard
2 T. Worcestershire sauce
2 t. lemon juice
1/2 t. chili powder
1/4 t. garlic powder
4 boneless, skinned chicken breasts
Place all ingredients in crockpot & cook on LOW for about 7 to 8 hours or until chicken is done.
You can either eat the breasts whole or shred them on buns or rice for more points.
4 servings = 225 calories, 4g fat, 1g fiber.
5 points per serving
From: Weight Watchers crockpot email list
BUTTERNUT ROAST CHICKEN
This comes from Nigella Lawson in The New York Times Cooking e-newsletter. The recipe begins, “Roast a chicken and you know you have a comfortable meal. Alter that a little by butterflying the chicken, a surprisingly simple task that can be carried out with a pair of kitchen scissors, and you have a quick dinner that carries with it the casual air of barbecue, without the bother. Here, buttermilk, which is usually associated with fried chicken, helps to tenderize the chicken and conveys the aromatics: you really get the full value of the rosemary, pepper and garlic. If you want to substitute maple syrup for the honey, you can. Best of all, you can leave the marinating bird in the fridge for up to two days; thus, it gets more tender and you know you have a dinner that needs no more than to be popped into the oven.” Makes 4 servings.
To view this online, go to http://cooking.nytimes.com/recipes/7264-buttermilk-roast-chicken.
Ingredients
1 4-pound chicken
2 cups buttermilk
1/4 cup plus 2 tablespoons vegetable oil
2 cloves garlic, lightly crushed
1 tablespoon crushed black peppercorns
1 tablespoon Maldon or other sea salt
2 tablespoons fresh rosemary leaves, roughly chopped
1 tablespoon honey
Preparation
Butterfly chicken by placing breast side down and using heavy-duty kitchen shears to cut along both sides of backbone. Discard backbone, turn chicken over and open it like a book. Press gently to flatten it.
Place chicken in a large freezer bag. Add buttermilk, 1/4 cup oil, garlic, peppercorns, salt, rosemary and honey. Seal bag securely and refrigerate overnight or up to two days.
Heat oven to 400 degrees.Remove chicken from marinade and place on a rack so excess can drip off. Line a roasting pan with foil and place chicken in pan. Drizzle with remaining 2 tablespoons oil. Roast for 45 minutes, then reduce heat to 325 degrees. Continue roasting until well browned and until juices run clear when chicken is pierced where leg joins thigh,about another 20 minutes.
Place chicken on a carving board and allow to rest for 10 minutes before cutting into serving pieces. Place a portion on each of four plates, and drizzle each serving with pan juices.
SHEET-PAN CIDER-MUSTARD CHICKEN WITH ROASTED BUTTERNUT SQUASH
This is from Tbsp., and begins, “Coating chicken in an apple-mustard glaze and roasting with butternut squash on a sheet pan is as easy as it gets. But don’t think for a second that this all-in-one meal isn’t flavorful. That glaze is pure magic.”
Prep Time: 20 minutes; Total Time: 1 hour 5 minutes; Servings: 4
To view this online, click here.
Ingredients
3 tablespoons frozen apple juice concentrate, thawed
2 tablespoons whole-grain mustard
4 tablespoons olive oil
4 bone-in skin-on chicken breasts
1 1/4 teaspoons salt
1/2 teaspoon pepper
6 cups 1-inch cubes butternut squash (from 2 1/2-lb squash)
Directions
Heat oven to 425°F. Spray 18x13-inch rimmed baking sheet with cooking spray. In small bowl, beat apple juice concentrate, mustard and 2 tablespoons of the olive oil with whisk. Reserve 3 tablespoons of the apple juice mixture; set aside.
Season chicken with 3/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Place on one side of baking sheet, and brush with remaining apple juice mixture.
Place squash on other side of baking sheet. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Drizzle remaining 2 tablespoons oil over squash; toss to coat. Roast 30 to 40 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F) and squash is tender.
Drizzle reserved 3 tablespoons apple juice mixture over chicken breasts, and serve.
MEDITERRANEAN CHICKEN & RICE BAKE
This is from FamilyTime, and starts off, “The lemon, herb and olive flavors in this one-dish, oven-easy chicken supper add great taste...and the whole dish is ready in just one hour.”
Serves: 6; Prep Time: 10 minutes; Cook Time: 50 minutes
To view this online, click here.
Ingredients
Swanson® Chicken Stock or 1 3/4 cups Swanson® Chicken Broth
1/4 cup chopped fresh Parsley
1/4 cup sliced pitted ripe olive
1 tablespoon lemon juice
1/4 teaspoon ground black pepper
1 can (14.5 ounces) stewed tomatoes
1 1/4 cups uncooked regular long-grain white rice
1 3/4 pounds skinless, boneless chicken breast half
1/2 teaspoon garlic powder
Paprika
Directions
Stir the broth, parsley, olives, lemon juice, black pepper, tomatoes and rice in a 3-quart shallow baking dish. Cover the baking dish.
Bake at 375°F. for 20 minutes. Uncover the baking dish. Place the chicken onto the rice mixture. Sprinkle with the garlic powder and paprika. Cover the baking dish.
Bake for 30 minutes or until the chicken is cooked through and the rice is tender.
Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.
CHICKEN CHILI TACOS
I usually post this with my Taco Tuesday recipes. But it fits nicely here.
This is from the TODAY Show Recipes e-newsletter. Prep Time: 10 minutes; Servings: 4.
To view this online, click here.
Ingredients
6 boneless, skinless chicken thighs
1 1/2 cups prepared pico de gallo or salsa
1/4 cup fresh lime juice (about 1 1/2 limes)
2 teaspoons cumin seeds, lightly toasted
2 cloves garlic. minced
1/4 cup chopped fresh cilantro
12 taco shells (crisp or soft/flour or corn)
Preparation
Place the chicken, pico de gallo or salsa, lime juice, cumin seeds and garlic in a slow cooker and stir to combine. Cover and cook on low for 6 hours. (You can also cook on high for 3 hours.)
Allow to cool a bit. Scoop the chicken out with a big slotted spoon and place it in a large serving bowl. Use two forks to pull the meat apart. The chicken will shred easily. Stir in some cooking juice from the pot and top with the cilantro.
Place the shredded chicken, your taco shells and desired fixings on the table and let everyone put together their perfect taco.
SLOW COOKER CHICKEN PIE SOUP
This comes from a wonderful site I’ve just found called Baked by Rachel. I definitely recommend check it out!
This recipe begins, “A hearty slow cooker chicken pie soup, loaded with chicken and vegetables. This comforting dish is perfect for chilly months!”
Yield: Serves 6 - 8; Prep Time: 15 minutes; Cook Time: 4 hours, 30 minutes.
To view this online, click here.
Ingredients
1 lb boneless chicken breast
3/4 C onion
1/2 C celery
3/4 C carrots
7 oz can peas, drained (roughly 3/4C)
7 oz can corn, drained (roughly 3/4C)
3 1/2 C russet potatoes
3 cloves garlic, minced
2 1/2 tsp salt
1 tsp ground black pepper
1 tsp dried thyme
1 bay leaf
3 1/2 C chicken broth
1 1/2 C heavy cream
1/3 C all purpose flour* (see note)
Directions
Trim chicken breast of any fat. Chop onion, celery and carrots into small pieces. Peel and chop potatoes into 1-inch pieces. Drain peas and corn. Mince garlic.
To the bowl of a 5-6 quart slow cooker add prepared chicken and vegetables, along with salt, pepper, thyme, bay leaf and chicken broth. Cover and allow to cook on high for 4 hours.
Remove and discard bay leaf. Remove chicken breast, shred and return to slow cooker.
In a medium bowl whisk together flour and heavy cream until smooth. Pour into slow cooker, stirring to combine. Replace cover and continue cooking for an additional 30-45 minutes.
Serve warm.
Note: *2-3Tb cornstarch may be used in place of the flour
CROCKPOT MAPLE BBQ CHICKEN SANDWICHES
1/2 C. maple flavored syrup
2 T. prepared mustard
2 T. Worcestershire sauce
2 t. lemon juice
1/2 t. chili powder
1/4 t. garlic powder
4 boneless, skinned chicken breasts
Place all ingredients in crockpot & cook on LOW for about 7 to 8 hours or until chicken is done.
You can either eat the breasts whole or shred them on buns or rice for more points.
4 servings = 225 calories, 4g fat, 1g fiber.
5 points per serving
From: Weight Watchers crockpot email list
BUTTERNUT ROAST CHICKEN
This comes from Nigella Lawson in The New York Times Cooking e-newsletter. The recipe begins, “Roast a chicken and you know you have a comfortable meal. Alter that a little by butterflying the chicken, a surprisingly simple task that can be carried out with a pair of kitchen scissors, and you have a quick dinner that carries with it the casual air of barbecue, without the bother. Here, buttermilk, which is usually associated with fried chicken, helps to tenderize the chicken and conveys the aromatics: you really get the full value of the rosemary, pepper and garlic. If you want to substitute maple syrup for the honey, you can. Best of all, you can leave the marinating bird in the fridge for up to two days; thus, it gets more tender and you know you have a dinner that needs no more than to be popped into the oven.” Makes 4 servings.
To view this online, go to http://cooking.nytimes.com/recipes/7264-buttermilk-roast-chicken.
Ingredients
1 4-pound chicken
2 cups buttermilk
1/4 cup plus 2 tablespoons vegetable oil
2 cloves garlic, lightly crushed
1 tablespoon crushed black peppercorns
1 tablespoon Maldon or other sea salt
2 tablespoons fresh rosemary leaves, roughly chopped
1 tablespoon honey
Preparation
Butterfly chicken by placing breast side down and using heavy-duty kitchen shears to cut along both sides of backbone. Discard backbone, turn chicken over and open it like a book. Press gently to flatten it.
Place chicken in a large freezer bag. Add buttermilk, 1/4 cup oil, garlic, peppercorns, salt, rosemary and honey. Seal bag securely and refrigerate overnight or up to two days.
Heat oven to 400 degrees.Remove chicken from marinade and place on a rack so excess can drip off. Line a roasting pan with foil and place chicken in pan. Drizzle with remaining 2 tablespoons oil. Roast for 45 minutes, then reduce heat to 325 degrees. Continue roasting until well browned and until juices run clear when chicken is pierced where leg joins thigh,about another 20 minutes.
Place chicken on a carving board and allow to rest for 10 minutes before cutting into serving pieces. Place a portion on each of four plates, and drizzle each serving with pan juices.
SHEET-PAN CIDER-MUSTARD CHICKEN WITH ROASTED BUTTERNUT SQUASH
This is from Tbsp., and begins, “Coating chicken in an apple-mustard glaze and roasting with butternut squash on a sheet pan is as easy as it gets. But don’t think for a second that this all-in-one meal isn’t flavorful. That glaze is pure magic.”
Prep Time: 20 minutes; Total Time: 1 hour 5 minutes; Servings: 4
To view this online, click here.
Ingredients
3 tablespoons frozen apple juice concentrate, thawed
2 tablespoons whole-grain mustard
4 tablespoons olive oil
4 bone-in skin-on chicken breasts
1 1/4 teaspoons salt
1/2 teaspoon pepper
6 cups 1-inch cubes butternut squash (from 2 1/2-lb squash)
Directions
Heat oven to 425°F. Spray 18x13-inch rimmed baking sheet with cooking spray. In small bowl, beat apple juice concentrate, mustard and 2 tablespoons of the olive oil with whisk. Reserve 3 tablespoons of the apple juice mixture; set aside.
Season chicken with 3/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Place on one side of baking sheet, and brush with remaining apple juice mixture.
Place squash on other side of baking sheet. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Drizzle remaining 2 tablespoons oil over squash; toss to coat. Roast 30 to 40 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F) and squash is tender.
Drizzle reserved 3 tablespoons apple juice mixture over chicken breasts, and serve.
MEDITERRANEAN CHICKEN & RICE BAKE
This is from FamilyTime, and starts off, “The lemon, herb and olive flavors in this one-dish, oven-easy chicken supper add great taste...and the whole dish is ready in just one hour.”
Serves: 6; Prep Time: 10 minutes; Cook Time: 50 minutes
To view this online, click here.
Ingredients
Swanson® Chicken Stock or 1 3/4 cups Swanson® Chicken Broth
1/4 cup chopped fresh Parsley
1/4 cup sliced pitted ripe olive
1 tablespoon lemon juice
1/4 teaspoon ground black pepper
1 can (14.5 ounces) stewed tomatoes
1 1/4 cups uncooked regular long-grain white rice
1 3/4 pounds skinless, boneless chicken breast half
1/2 teaspoon garlic powder
Paprika
Directions
Stir the broth, parsley, olives, lemon juice, black pepper, tomatoes and rice in a 3-quart shallow baking dish. Cover the baking dish.
Bake at 375°F. for 20 minutes. Uncover the baking dish. Place the chicken onto the rice mixture. Sprinkle with the garlic powder and paprika. Cover the baking dish.
Bake for 30 minutes or until the chicken is cooked through and the rice is tender.
Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.
CHICKEN CHILI TACOS
I usually post this with my Taco Tuesday recipes. But it fits nicely here.
This is from the TODAY Show Recipes e-newsletter. Prep Time: 10 minutes; Servings: 4.
To view this online, click here.
Ingredients
6 boneless, skinless chicken thighs
1 1/2 cups prepared pico de gallo or salsa
1/4 cup fresh lime juice (about 1 1/2 limes)
2 teaspoons cumin seeds, lightly toasted
2 cloves garlic. minced
1/4 cup chopped fresh cilantro
12 taco shells (crisp or soft/flour or corn)
Preparation
Place the chicken, pico de gallo or salsa, lime juice, cumin seeds and garlic in a slow cooker and stir to combine. Cover and cook on low for 6 hours. (You can also cook on high for 3 hours.)
Allow to cool a bit. Scoop the chicken out with a big slotted spoon and place it in a large serving bowl. Use two forks to pull the meat apart. The chicken will shred easily. Stir in some cooking juice from the pot and top with the cilantro.
Place the shredded chicken, your taco shells and desired fixings on the table and let everyone put together their perfect taco.
Tuesday, September 12, 2017
Soup's On! - Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's double post is about soup.
Soup is one of those comfort food that is as varied as any food can be. While certain foods tend to be fairly similar, no matter who fixes them (think mac and cheese, which can be tweaked by the individual cook, but is basically macaroni in a cheesy sauce), soup is so different depending on who's making the soup, what kind of soup one wants, whether it has meat (and if so, what kind of meat) or is veggie-based, spicy, bland, hot, cold...The choices are limited only by a cook's imagination.
Here are six yummy soups to help you through the day, including Herbed Carrot Soup and Slow Cooker Chicken Pie Soup. Enjoy!
POTATO, LEEK, AND WHITE BEAN SOUP
This is from Kaleigh McMordie, MCN, RDN, LD, whose site, Lively Table, is full of great food and info. She also writes for Very Well. Kaleigh wrote, “If you have high blood pressure, it is usually best to avoid canned soup or soup bought at restaurants. They contain lots of sodium, and if they are creamy they'll have extra saturated fat. Potato soup in particular is commonly made with heavy cream, bacon, cheese, and sour cream, but just because you are trying to eat healthier doesn’t mean you have to miss out on it.
“This potato, leek, and white bean soup is loaded with flavor thanks to sauteed leeks and potatoes cooked in low sodium chicken or vegetable broth. Then white beans are blended in, resulting in a smooth, creamy texture with tons of flavor and nutrition.”
Total Time: 40 min; Prep 10: min, Cook: 30 min; Yield: 8 cups (144 calories each)
To view this recipe online, click here.
Ingredients
1 teaspoon olive oil
3 cloves garlic, smashed
1 leek, cut in half lengthwise and rinsed
4 cups potatoes, peeled and cubed
3 cups low sodium chicken or vegetable broth
1 (15-ounce) can no added salt white beans
1/2 teaspoon freshly cracked black pepper
Cooked, crumbled bacon
Chopped chives
Nonfat plain Greek yogurt
Preparation
Heat oil over low heat in the bottom of a heavy-bottomed pot.
Chop leeks and save greens for another use. Add the white part of leeks and garlic to the stock pot and cook, stirring, until softened. Add potatoes and broth and simmer, covered, until potatoes are soft, about 20 minutes. Remove from heat and transfer all contents to a blender. Add white beans and pepper and blend until smooth.
Pour into bowl and garnish each with a dollop of yogurt, a teaspoon of chives, and a teaspoon of crumbled bacon (optional).
Ingredient Variations and Substitutions
This healthier version of potato soup provides plenty of fiber and plant-based protein and can be made vegan by using vegetable broth. If you aren’t vegetarian, feel free to top your soup with a dollop of plain greek yogurt, a tiny bit of crumbled bacon, and chives for even more flavor.
For dairy-free, leave off yogurt.
Cooking and Serving Tips
If you like your soup more chunky, leave half of the beans and half of the potatoes when blending, and stir them back in at the end.
This soup makes a delicious and filling lunch along with a side salad or on its own. The recipe makes a big batch, so you can portion it out to eat all week long.
HERBED CARROT SOUP
From the December 2005 issue of Runner's World; reprinted from HerbWise: Growing, Cooking, WellBeing, by Bruce Burnett
2 pounds of carrots, chopped
1 large onion, diced
6 sprigs of fresh parsley, 3 sprigs of fresh thyme or 1 teaspoon of dried thyme, and 6 six black peppercorns, bundled together so that they can be easily removed after cooking
2 cloves garlic, crushed
4 Tbs of butter
6 C of vegetable stock
Freshly grated mace or nutmeg
Salt & pepper to taste
Lightly sauté the onion & garlic in the butter. Add the stock & carrots & simmer for about 15 minutes. Add the bundle of herbs & continue to simmer for another 20 minutes. Remove the herbs, allow the soup to cool, & put it through the blender in batches. Reheat the soup over low heat while adding the mace or nutmeg & salt & pepper to taste. Serve with some fresh, homemade bread & garnish with some fresh parsley & a little chopped fresh thyme.
Note: The original recipe called for vegetable or chicken stock.
SLOW COOKER CHICKEN PIE SOUP
This comes from a wonderful site I’ve just found called Baked by Rachel. I definitely recommend checking it out!
This recipe begins, “A hearty slow cooker chicken pie soup, loaded with chicken and vegetables. This comforting dish is perfect for chilly months!”
Yield: Serves 6 - 8; Prep Time: 15 minutes; Cook Time: 4 hours, 30 minutes.
To view this online, click here.
Ingredients
1 lb boneless chicken breast
3/4 C onion
1/2 C celery
3/4 C carrots
7 oz can peas, drained (roughly 3/4C)
7 oz can corn, drained (roughly 3/4C)
3 1/2 C russet potatoes
3 cloves garlic, minced
2 1/2 tsp salt
1 tsp ground black pepper
1 tsp dried thyme
1 bay leaf
3 1/2 C chicken broth
1 1/2 C heavy cream
1/3 C all purpose flour* (see note)
Directions
Trim chicken breast of any fat. Chop onion, celery and carrots into small pieces. Peel and chop potatoes into 1-inch pieces. Drain peas and corn. Mince garlic.
To the bowl of a 5-6 quart slow cooker add prepared chicken and vegetables, along with salt, pepper, thyme, bay leaf and chicken broth. Cover and allow to cook on high for 4 hours.
Remove and discard bay leaf. Remove chicken breast, shred and return to slow cooker.
In a medium bowl whisk together flour and heavy cream until smooth. Pour into slow cooker, stirring to combine. Replace cover and continue cooking for an additional 30-45 minutes.
Serve warm.
Note: *2-3Tb cornstarch may be used in place of the flour
HEALTHY TOMATO BASIL SOUP
This is from Kaleigh McMordie, MCN, RDN, LD who, besides running Lively Table, writes for Very Well.
For this recipe, Kaleigh wrote, “Most canned soups—even the reduced-sodium versions—are very high in sodium. Making your own is a great solution. Homemade soup is a great way to use up fresh vegetables and add a serving of blood pressure friendly foods to your meal.
“Tomatoes are naturally high in the antioxidant lycopene, which is a carotenoid that could help prevent cancer and cardiovascular disease. Using fresh summer tomatoes and basil makes this healthy tomato basil soup extra flavorful without the use of salt. Roasted red peppers add a nice subtle sweetness, and milk a little dose of protein. Add a pinch of freshly cracked black pepper and serve with a fresh green salad for a light and healthy lunch.”
To view this online, click here.
Total Time: 45 min; Prep: 5 min, Cook: 40 min; Yield 4, 1.5 cup servings (82 cals)
Ingredients
6 large tomatoes
1 large red bell pepper
4 cloves garlic
3/4 cup skim milk (or milk of choice)
1 teaspoon freshly cracked black pepper
1/4 cup fresh basil leaves
Preparation
Heat oven to 400F. Line a baking sheet with parchment.
Cut bell pepper in half and remove seeds and stem.
Place tomatoes, red pepper, and garlic on the baking sheet and roast 10 minutes.
Remove garlic and flip pepper and tomatoes. Return to oven for another 20 minutes.
Remove from oven and let vegetables cool. Peel skins from pepper and tomatoes.
Add all ingredients to a high-powered blender and blend until smooth. Heat soup to desired temperature in a saucepan over low heat.
Ingredient Variations and Substitutions
Use 1/2 tablespoon dried basil in place of fresh basil if you you don’t have fresh.
Cooking and Serving Tips
Serve with a salad or half a sandwich for a balanced lunch. Reheat leftovers on the stove over low heat. You can also enjoy it cold as a refreshing meal.
CHICKEN SOUP WITH LIME AND CILANTRO
Yield: 5 cups
Serving size: 1 cup
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=687
View recipe: http://diabeticgourmet.com/recipes/html/687.shtml
Source: The New Family Cookbook for People with Diabetes
Ingredients
1 quart Homemade Chicken Broth or canned reduced-sodium chicken broth
1 whole chicken breast, skinned, boned, and split, or 2 skinless, boneless breast halves (about 3/4 pound)
3 tablespoons fresh lime juice
1/4 cup coarsely cilantro leaves
Directions
Bring the broth to a simmer in a large saucepan.
Add the chicken; cover and simmer over low heat until it is just cooked through, about 8 to 10 minutes.
Remove and shred the chicken. Return it to the broth; add the lime juice and bring the soup to a boil.
Ladle into soup bowls; sprinkle with cilantro.
Nutritional Information Per Serving: Calories: 102; Protein: 18 g; Fat: 4 g; Sodium: 126 mg; Cholesterol: 41 mg; Dietary Fiber: 0 g; Sugars: 1 g; Carbohydrates: 2 g; Exchanges: 2 Lean Meat
RAINBOW SOUP
This comes from Laura Dolson, Low Carb diet expert for VeryWell. Laura wrote, “Rainbow soup is a great way to follow so many nutritionists' advice to ‘eat a rainbow.’ In fact, that's what makes rainbow soup unique. While it is generally hard to eat all of the colors of fruits and vegetables at one meal, rainbow soup makes it possible. This is one of those soups that people tend to love, despite the unusual seasoning combination. I often put leftover turkey or chicken in it, but it can stand on its own without meat. It is also good with beans or chickpeas if your diet allows. The idea is that it has vegetables from all the ‘color groups,’ so it has lots of antioxidants and other nutrients for your family. If you have any fresh herbs around, feel free to throw them in as well.”
Total Time 45 min; Prep 10 min, Cook 35 min; Yield 9 cups of soup
To view this online, click here.
Ingredients
1 medium onion (2 1/2 inches in diameter), chopped
2 large stalks celery, chopped
4 cloves garlic, pressed
1 medium red bell pepper
1 cup chopped carrot (you can use chopped pumpkin, if available)
1 heaping tbsp. sweet paprika
3 tsp. turmeric
1/2 tsp. cinnamon
1 bay leaf
A little hot sauce
1 15 oz. can tomatoes, chopped
1 large leaf of chard, about 1 and 1/2 cups – can use spinach or other dark leafy green such as kale – cut into thin strips
10 oz. frozen green beans (or fresh)
Salt and pepper
5 cups stock or broth (I like vegetable or chicken better than bouillon—but watch the saltiness)
Preparation
In a large soup pot, simmer oil, onion, and celery. Cook on low heat for 5 to 10 minutes to develop more sweetness in the onion.
Add garlic and turn up the heat to medium. Cook for a minute or so and add the peppers and carrots. Cook another minute or two and add the spices. Stir and cook until fragrant—another minute or so.
Add tomatoes and stock, and simmer for 15 minutes. Add frozen beans and chard and simmer for another 5 minutes or until the beans are cooked.
If adding cooked cubed meat such as chicken or turkey, add at this time.
Adjust seasonings as needed.
Serving Suggestions for Rainbow Soup
As a main course, this soup is perfect, but be sure that you add other items for adults to eat before they get to the main dish, so that they won't be over or underfed. A nice starter salad with a vinaigrette dressing is appetizing before soup. You might also try adding meat to the soup as an option for those who are not vegetarian. To cook a great seafood option to accompany the soup, you could make chicken, fish, beef or sausage kabobs and place them on separate plates for those who are interested in making the meal a little more hearty.
Soup is one of those comfort food that is as varied as any food can be. While certain foods tend to be fairly similar, no matter who fixes them (think mac and cheese, which can be tweaked by the individual cook, but is basically macaroni in a cheesy sauce), soup is so different depending on who's making the soup, what kind of soup one wants, whether it has meat (and if so, what kind of meat) or is veggie-based, spicy, bland, hot, cold...The choices are limited only by a cook's imagination.
Here are six yummy soups to help you through the day, including Herbed Carrot Soup and Slow Cooker Chicken Pie Soup. Enjoy!
POTATO, LEEK, AND WHITE BEAN SOUP
This is from Kaleigh McMordie, MCN, RDN, LD, whose site, Lively Table, is full of great food and info. She also writes for Very Well. Kaleigh wrote, “If you have high blood pressure, it is usually best to avoid canned soup or soup bought at restaurants. They contain lots of sodium, and if they are creamy they'll have extra saturated fat. Potato soup in particular is commonly made with heavy cream, bacon, cheese, and sour cream, but just because you are trying to eat healthier doesn’t mean you have to miss out on it.
“This potato, leek, and white bean soup is loaded with flavor thanks to sauteed leeks and potatoes cooked in low sodium chicken or vegetable broth. Then white beans are blended in, resulting in a smooth, creamy texture with tons of flavor and nutrition.”
Total Time: 40 min; Prep 10: min, Cook: 30 min; Yield: 8 cups (144 calories each)
To view this recipe online, click here.
Ingredients
1 teaspoon olive oil
3 cloves garlic, smashed
1 leek, cut in half lengthwise and rinsed
4 cups potatoes, peeled and cubed
3 cups low sodium chicken or vegetable broth
1 (15-ounce) can no added salt white beans
1/2 teaspoon freshly cracked black pepper
Cooked, crumbled bacon
Chopped chives
Nonfat plain Greek yogurt
Preparation
Heat oil over low heat in the bottom of a heavy-bottomed pot.
Chop leeks and save greens for another use. Add the white part of leeks and garlic to the stock pot and cook, stirring, until softened. Add potatoes and broth and simmer, covered, until potatoes are soft, about 20 minutes. Remove from heat and transfer all contents to a blender. Add white beans and pepper and blend until smooth.
Pour into bowl and garnish each with a dollop of yogurt, a teaspoon of chives, and a teaspoon of crumbled bacon (optional).
Ingredient Variations and Substitutions
This healthier version of potato soup provides plenty of fiber and plant-based protein and can be made vegan by using vegetable broth. If you aren’t vegetarian, feel free to top your soup with a dollop of plain greek yogurt, a tiny bit of crumbled bacon, and chives for even more flavor.
For dairy-free, leave off yogurt.
Cooking and Serving Tips
If you like your soup more chunky, leave half of the beans and half of the potatoes when blending, and stir them back in at the end.
This soup makes a delicious and filling lunch along with a side salad or on its own. The recipe makes a big batch, so you can portion it out to eat all week long.
HERBED CARROT SOUP
From the December 2005 issue of Runner's World; reprinted from HerbWise: Growing, Cooking, WellBeing, by Bruce Burnett
2 pounds of carrots, chopped
1 large onion, diced
6 sprigs of fresh parsley, 3 sprigs of fresh thyme or 1 teaspoon of dried thyme, and 6 six black peppercorns, bundled together so that they can be easily removed after cooking
2 cloves garlic, crushed
4 Tbs of butter
6 C of vegetable stock
Freshly grated mace or nutmeg
Salt & pepper to taste
Lightly sauté the onion & garlic in the butter. Add the stock & carrots & simmer for about 15 minutes. Add the bundle of herbs & continue to simmer for another 20 minutes. Remove the herbs, allow the soup to cool, & put it through the blender in batches. Reheat the soup over low heat while adding the mace or nutmeg & salt & pepper to taste. Serve with some fresh, homemade bread & garnish with some fresh parsley & a little chopped fresh thyme.
Note: The original recipe called for vegetable or chicken stock.
SLOW COOKER CHICKEN PIE SOUP
This comes from a wonderful site I’ve just found called Baked by Rachel. I definitely recommend checking it out!
This recipe begins, “A hearty slow cooker chicken pie soup, loaded with chicken and vegetables. This comforting dish is perfect for chilly months!”
Yield: Serves 6 - 8; Prep Time: 15 minutes; Cook Time: 4 hours, 30 minutes.
To view this online, click here.
Ingredients
1 lb boneless chicken breast
3/4 C onion
1/2 C celery
3/4 C carrots
7 oz can peas, drained (roughly 3/4C)
7 oz can corn, drained (roughly 3/4C)
3 1/2 C russet potatoes
3 cloves garlic, minced
2 1/2 tsp salt
1 tsp ground black pepper
1 tsp dried thyme
1 bay leaf
3 1/2 C chicken broth
1 1/2 C heavy cream
1/3 C all purpose flour* (see note)
Directions
Trim chicken breast of any fat. Chop onion, celery and carrots into small pieces. Peel and chop potatoes into 1-inch pieces. Drain peas and corn. Mince garlic.
To the bowl of a 5-6 quart slow cooker add prepared chicken and vegetables, along with salt, pepper, thyme, bay leaf and chicken broth. Cover and allow to cook on high for 4 hours.
Remove and discard bay leaf. Remove chicken breast, shred and return to slow cooker.
In a medium bowl whisk together flour and heavy cream until smooth. Pour into slow cooker, stirring to combine. Replace cover and continue cooking for an additional 30-45 minutes.
Serve warm.
Note: *2-3Tb cornstarch may be used in place of the flour
HEALTHY TOMATO BASIL SOUP
This is from Kaleigh McMordie, MCN, RDN, LD who, besides running Lively Table, writes for Very Well.
For this recipe, Kaleigh wrote, “Most canned soups—even the reduced-sodium versions—are very high in sodium. Making your own is a great solution. Homemade soup is a great way to use up fresh vegetables and add a serving of blood pressure friendly foods to your meal.
“Tomatoes are naturally high in the antioxidant lycopene, which is a carotenoid that could help prevent cancer and cardiovascular disease. Using fresh summer tomatoes and basil makes this healthy tomato basil soup extra flavorful without the use of salt. Roasted red peppers add a nice subtle sweetness, and milk a little dose of protein. Add a pinch of freshly cracked black pepper and serve with a fresh green salad for a light and healthy lunch.”
To view this online, click here.
Total Time: 45 min; Prep: 5 min, Cook: 40 min; Yield 4, 1.5 cup servings (82 cals)
Ingredients
6 large tomatoes
1 large red bell pepper
4 cloves garlic
3/4 cup skim milk (or milk of choice)
1 teaspoon freshly cracked black pepper
1/4 cup fresh basil leaves
Preparation
Heat oven to 400F. Line a baking sheet with parchment.
Cut bell pepper in half and remove seeds and stem.
Place tomatoes, red pepper, and garlic on the baking sheet and roast 10 minutes.
Remove garlic and flip pepper and tomatoes. Return to oven for another 20 minutes.
Remove from oven and let vegetables cool. Peel skins from pepper and tomatoes.
Add all ingredients to a high-powered blender and blend until smooth. Heat soup to desired temperature in a saucepan over low heat.
Ingredient Variations and Substitutions
Use 1/2 tablespoon dried basil in place of fresh basil if you you don’t have fresh.
Cooking and Serving Tips
Serve with a salad or half a sandwich for a balanced lunch. Reheat leftovers on the stove over low heat. You can also enjoy it cold as a refreshing meal.
CHICKEN SOUP WITH LIME AND CILANTRO
Yield: 5 cups
Serving size: 1 cup
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=687
View recipe: http://diabeticgourmet.com/recipes/html/687.shtml
Source: The New Family Cookbook for People with Diabetes
Ingredients
1 quart Homemade Chicken Broth or canned reduced-sodium chicken broth
1 whole chicken breast, skinned, boned, and split, or 2 skinless, boneless breast halves (about 3/4 pound)
3 tablespoons fresh lime juice
1/4 cup coarsely cilantro leaves
Directions
Bring the broth to a simmer in a large saucepan.
Add the chicken; cover and simmer over low heat until it is just cooked through, about 8 to 10 minutes.
Remove and shred the chicken. Return it to the broth; add the lime juice and bring the soup to a boil.
Ladle into soup bowls; sprinkle with cilantro.
Nutritional Information Per Serving: Calories: 102; Protein: 18 g; Fat: 4 g; Sodium: 126 mg; Cholesterol: 41 mg; Dietary Fiber: 0 g; Sugars: 1 g; Carbohydrates: 2 g; Exchanges: 2 Lean Meat
RAINBOW SOUP
This comes from Laura Dolson, Low Carb diet expert for VeryWell. Laura wrote, “Rainbow soup is a great way to follow so many nutritionists' advice to ‘eat a rainbow.’ In fact, that's what makes rainbow soup unique. While it is generally hard to eat all of the colors of fruits and vegetables at one meal, rainbow soup makes it possible. This is one of those soups that people tend to love, despite the unusual seasoning combination. I often put leftover turkey or chicken in it, but it can stand on its own without meat. It is also good with beans or chickpeas if your diet allows. The idea is that it has vegetables from all the ‘color groups,’ so it has lots of antioxidants and other nutrients for your family. If you have any fresh herbs around, feel free to throw them in as well.”
Total Time 45 min; Prep 10 min, Cook 35 min; Yield 9 cups of soup
To view this online, click here.
Ingredients
1 medium onion (2 1/2 inches in diameter), chopped
2 large stalks celery, chopped
4 cloves garlic, pressed
1 medium red bell pepper
1 cup chopped carrot (you can use chopped pumpkin, if available)
1 heaping tbsp. sweet paprika
3 tsp. turmeric
1/2 tsp. cinnamon
1 bay leaf
A little hot sauce
1 15 oz. can tomatoes, chopped
1 large leaf of chard, about 1 and 1/2 cups – can use spinach or other dark leafy green such as kale – cut into thin strips
10 oz. frozen green beans (or fresh)
Salt and pepper
5 cups stock or broth (I like vegetable or chicken better than bouillon—but watch the saltiness)
Preparation
In a large soup pot, simmer oil, onion, and celery. Cook on low heat for 5 to 10 minutes to develop more sweetness in the onion.
Add garlic and turn up the heat to medium. Cook for a minute or so and add the peppers and carrots. Cook another minute or two and add the spices. Stir and cook until fragrant—another minute or so.
Add tomatoes and stock, and simmer for 15 minutes. Add frozen beans and chard and simmer for another 5 minutes or until the beans are cooked.
If adding cooked cubed meat such as chicken or turkey, add at this time.
Adjust seasonings as needed.
Serving Suggestions for Rainbow Soup
As a main course, this soup is perfect, but be sure that you add other items for adults to eat before they get to the main dish, so that they won't be over or underfed. A nice starter salad with a vinaigrette dressing is appetizing before soup. You might also try adding meat to the soup as an option for those who are not vegetarian. To cook a great seafood option to accompany the soup, you could make chicken, fish, beef or sausage kabobs and place them on separate plates for those who are interested in making the meal a little more hearty.
Wednesday, August 30, 2017
Wednesday Recipes
Here are six yummy recipes to help you through the day, including Supernatural Brownies and Crockpot Maple BBQ Chicken Sandwiches. Enjoy!
PEACH AND BLUEBERRY TART WITH PECAN CRUST
This recipe, as well as the next one (Blueberry-Pomegranate Smoothie), was found in an article on Prevention, titled “11 Recipes with Fresh Blueberries.” Click here to see the article and all twelve recipes.
SERVINGS: 8
Crust
1 cup pecan halves
1 cup whole wheat pastry flour
2 tsp freshly grated lemon zest
1/8 tsp salt
1 egg white, beaten
2 Tbsp canola oil
1/2 Tbsp cold water
Filling
3/4 cup all-fruit peach preserves
1 1/2 Tbsp cornstarch
1 1/4 pounds ripe but firm peaches, sliced
3/4 cup fresh blueberries
Topping
1 cup fat-free Greek-style yogurt
3 Tbsp wildflower honey
To Prepare the Crust: Preheat the oven to 375°F. Coat a 10" fluted removable bottom tart pan or springform pan with cooking spray.
Set aside 8 pecan halves. Place the remaining pecans in the bowl of a food processor fitted with a metal blade or a blender. Process until finely ground. Add the flour, lemon zest, and salt. Process briefly to blend. Combine the egg white, oil, and water in a measuring cup. With the machine running, drizzle the liquid mixture into the bowl. Add up to 1 tablespoon water if needed. Turn off the machine as soon as the ingredients start to bind together.
Turn the mixture onto a lightly floured work surface. Pat into a disk (the mixture will be soft). Transfer to the bottom of the prepared pan. Press into the bottom and 1/2" up the side. Refrigerate for 15 minutes.
To Prepare the Filling: Combine the preserves and cornstarch in a small bowl. Add the peaches and blueberries and toss gently to mix. Spoon into the prepared crust. Bake for about 1 hour 15 minutes or until the juices are bubbling. Place pan on a rack to cool completely.
To Prepare the Topping: Whisk the yogurt with the honey in a bowl. Spoon on top of each serving and top with a reserved pecan half.
NUTRITION (per serving) 322 calories, 6 g protein, 44 g carbohydrates, 15 g fat, 1.5 g saturated fat, 1 mg cholesterol, 52 mg sodium, 3 g fiber
BLUEBERRY-POMEGRANATE SMOOTHIE
SERVINGS: 1
2/3 cup frozen blueberries (unthawed)
1/2 cup fat-free French vanilla yogurt (we used Stonyfield)
1/3 cup vanilla soy milk
1/4 cup pomegranate juice
Put 2/3 cup frozen blueberries (unthawed, 1/2 cup yogurt, 1/3 cup soy milk, and 1/4 cup pomegranate juice into a blender.
Blend on high speed until smooth.
NUTRITION (per serving) 226.8 cal, 9.2 g pro, 44.9 g carb, 3 g fiber, 2 g fat, 0.3 g sat fat, 123.4 mg sodium
SUPERNATURAL BROWNIES
This is from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “This recipe is an accidental creation by Nick Malgieri, who (in a rare human moment for a pastry chef) once forgot to double the flour when baking his own fudge brownie recipe. He also adds a measure of brown sugar to the basic formula. The experts are divided as to whether the brown sugar actually contributes flavor or simply makes the brownie moister (molasses, which makes brown sugar brown, is powerfully hydrophilic). It’s my belief that the slightly bitter taste of molasses acts as an invisible enhancer to the chocolate. The result is as complex and sophisticated as any terrine or truffle I have ever produced.”
Yield: 15 large or 24 small brownies; Time: About 1 hour
This was featured in “Simple Pleasure, American Style”, and can be viewed online here.
Ingredients
2 sticks (16 tablespoons) butter, more for pan and parchment paper
8 ounces bittersweet chocolate
1 cup dark brown sugar, such as muscovado
1 cup granulated sugar
4 eggs
1/2 teaspoon salt
2 teaspoons vanilla extract
1 cup flour
1/2 cup chopped walnuts or 3/4 cup whole walnuts, optional
Preparation
Butter a 13-by-9-inch baking pan and line with buttered parchment paper. Preheat oven to 350 degrees. In top of a double boiler set over barely simmering water, or on low power in a microwave, melt butter, chocolate and sugars together. Cool slightly. In a large bowl or mixer, whisk eggs. Whisk in salt and vanilla.
Whisk in chocolate mixture. Fold in flour just until combined. If using chopped walnuts, stir them in. Pour batter into prepared pan. If using whole walnuts, arrange on top of batter. Bake for 35 to 40 minutes or until shiny and beginning to crack on top. Cool in pan on rack.
Tip
For best flavor, bake 1 day before serving, let cool and store, tightly wrapped.
MEDITERRANEAN QUINOA STUFFED PEPPERS
This is from Kaleigh McMordie, MCN, RN, LD on VeryWell.com. Kaleigh wrote, "When your blood pressure is high, it’s important to include plenty of vegetables, whole grains, and fiber in your diet. Stuffed bell peppers incorporate all of these into one convenient meal. This Mediterranean version includes whole grain quinoa, chickpeas, and plenty of vegetables, which all provide filling fiber. The bright red peppers and tomatoes also provide vitamins A and C and the antioxidant lycopene for a nutritious punch.
"Stuffed peppers are easy to prepare and hold up well in the refrigerator for lunches during the week. You can customize what you add to them. Switch up the grains with brown rice or farro if you have it, or add different beans and vegetables that need to be used up. You can also add cooked chicken or steak if you want to add a little more protein if you plan to eat the peppers by themselves."
Total Time: 35 min; Prep 10 min, Cook 25 min; Yield 2 peppers (346 calories)
To view this online, click here. To check out Kaleigh's website, go to Lively Table.
Ingredients
2 large red bell peppers
1 cup cooked quinoa
1 cup low sodium cooked chickpeas
1 cup cherry tomatoes, quartered
2 tablespoons pine nuts
2 tablespoons sliced black olives
1 clove garlic
1 teaspoon red wine vinegar
1 teaspoon dried oregano
Chopped parsley, for serving (optional)
PreparationHeat oven to 350F.
Cut bell peppers vertically down the center in half and remove stems and seeds. Place peppers on a baking sheet lined with parchment or a silicone baking mat.
In a mixing bowl, combine remaining ingredients. Scoop mixture into pepper halves.
Bake for 20 to 25 minutes, or until peppers are soft but still hold their shape. Remove from oven and sprinkle with parsley before serving (optional).
Ingredient Variations and Substitutions
You may use cooked brown rice or other grain, such as farro, in place of the quinoa.
Include any vegetables that you have in your refrigerator that need to be used.
Cooking and Serving Tips
Serve these stuffed peppers hot as a vegetarian dinner or cold as lunch.
Serve one pepper half as a side dish with grilled chicken or fish for a higher protein meal.
SLOW COOKER CHICKEN PIE SOUP
This comes from a wonderful site I’ve just found called Baked by Rachel. I definitely recommend checking it out!
This recipe begins, “A hearty slow cooker chicken pie soup, loaded with chicken and vegetables. This comforting dish is perfect for chilly months!”
Yield: Serves 6 - 8; Prep Time: 15 minutes; Cook Time: 4 hours, 30 minutes.
To view this online, click here.
Ingredients
1 lb boneless chicken breast
3/4 C onion
1/2 C celery
3/4 C carrots
7 oz can peas, drained (roughly 3/4C)
7 oz can corn, drained (roughly 3/4C)
3 1/2 C russet potatoes
3 cloves garlic, minced
2 1/2 tsp salt
1 tsp ground black pepper
1 tsp dried thyme
1 bay leaf
3 1/2 C chicken broth
1 1/2 C heavy cream
1/3 C all purpose flour* (see note)
Directions
Trim chicken breast of any fat. Chop onion, celery and carrots into small pieces. Peel and chop potatoes into 1-inch pieces. Drain peas and corn. Mince garlic.
To the bowl of a 5-6 quart slow cooker add prepared chicken and vegetables, along with salt, pepper, thyme, bay leaf and chicken broth. Cover and allow to cook on high for 4 hours.
Remove and discard bay leaf. Remove chicken breast, shred and return to slow cooker.
In a medium bowl whisk together flour and heavy cream until smooth. Pour into slow cooker, stirring to combine. Replace cover and continue cooking for an additional 30-45 minutes.
Serve warm.
Note: *2-3Tb cornstarch may be used in place of the flour
CROCKPOT MAPLE BBQ CHICKEN SANDWICHES
1/2 C. maple flavored syrup
2 T. prepared mustard
2 T. Worcestershire sauce
2 t. lemon juice
1/2 t. chili powder
1/4 t. garlic powder
4 boneless, skinned chicken breasts
Place all ingredients in crockpot & cook on LOW for about 7 to 8 hours or until chicken is done.
You can either eat the breasts whole or shred them on buns or rice for more points.
4 servings = 225 calories, 4g fat, 1g fiber.
5 points per serving
From: Weight Watchers crockpot email list
PEACH AND BLUEBERRY TART WITH PECAN CRUST
This recipe, as well as the next one (Blueberry-Pomegranate Smoothie), was found in an article on Prevention, titled “11 Recipes with Fresh Blueberries.” Click here to see the article and all twelve recipes.
SERVINGS: 8
Crust
1 cup pecan halves
1 cup whole wheat pastry flour
2 tsp freshly grated lemon zest
1/8 tsp salt
1 egg white, beaten
2 Tbsp canola oil
1/2 Tbsp cold water
Filling
3/4 cup all-fruit peach preserves
1 1/2 Tbsp cornstarch
1 1/4 pounds ripe but firm peaches, sliced
3/4 cup fresh blueberries
Topping
1 cup fat-free Greek-style yogurt
3 Tbsp wildflower honey
To Prepare the Crust: Preheat the oven to 375°F. Coat a 10" fluted removable bottom tart pan or springform pan with cooking spray.
Set aside 8 pecan halves. Place the remaining pecans in the bowl of a food processor fitted with a metal blade or a blender. Process until finely ground. Add the flour, lemon zest, and salt. Process briefly to blend. Combine the egg white, oil, and water in a measuring cup. With the machine running, drizzle the liquid mixture into the bowl. Add up to 1 tablespoon water if needed. Turn off the machine as soon as the ingredients start to bind together.
Turn the mixture onto a lightly floured work surface. Pat into a disk (the mixture will be soft). Transfer to the bottom of the prepared pan. Press into the bottom and 1/2" up the side. Refrigerate for 15 minutes.
To Prepare the Filling: Combine the preserves and cornstarch in a small bowl. Add the peaches and blueberries and toss gently to mix. Spoon into the prepared crust. Bake for about 1 hour 15 minutes or until the juices are bubbling. Place pan on a rack to cool completely.
To Prepare the Topping: Whisk the yogurt with the honey in a bowl. Spoon on top of each serving and top with a reserved pecan half.
NUTRITION (per serving) 322 calories, 6 g protein, 44 g carbohydrates, 15 g fat, 1.5 g saturated fat, 1 mg cholesterol, 52 mg sodium, 3 g fiber
BLUEBERRY-POMEGRANATE SMOOTHIE
SERVINGS: 1
2/3 cup frozen blueberries (unthawed)
1/2 cup fat-free French vanilla yogurt (we used Stonyfield)
1/3 cup vanilla soy milk
1/4 cup pomegranate juice
Put 2/3 cup frozen blueberries (unthawed, 1/2 cup yogurt, 1/3 cup soy milk, and 1/4 cup pomegranate juice into a blender.
Blend on high speed until smooth.
NUTRITION (per serving) 226.8 cal, 9.2 g pro, 44.9 g carb, 3 g fiber, 2 g fat, 0.3 g sat fat, 123.4 mg sodium
SUPERNATURAL BROWNIES
This is from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “This recipe is an accidental creation by Nick Malgieri, who (in a rare human moment for a pastry chef) once forgot to double the flour when baking his own fudge brownie recipe. He also adds a measure of brown sugar to the basic formula. The experts are divided as to whether the brown sugar actually contributes flavor or simply makes the brownie moister (molasses, which makes brown sugar brown, is powerfully hydrophilic). It’s my belief that the slightly bitter taste of molasses acts as an invisible enhancer to the chocolate. The result is as complex and sophisticated as any terrine or truffle I have ever produced.”
Yield: 15 large or 24 small brownies; Time: About 1 hour
This was featured in “Simple Pleasure, American Style”, and can be viewed online here.
Ingredients
2 sticks (16 tablespoons) butter, more for pan and parchment paper
8 ounces bittersweet chocolate
1 cup dark brown sugar, such as muscovado
1 cup granulated sugar
4 eggs
1/2 teaspoon salt
2 teaspoons vanilla extract
1 cup flour
1/2 cup chopped walnuts or 3/4 cup whole walnuts, optional
Preparation
Butter a 13-by-9-inch baking pan and line with buttered parchment paper. Preheat oven to 350 degrees. In top of a double boiler set over barely simmering water, or on low power in a microwave, melt butter, chocolate and sugars together. Cool slightly. In a large bowl or mixer, whisk eggs. Whisk in salt and vanilla.
Whisk in chocolate mixture. Fold in flour just until combined. If using chopped walnuts, stir them in. Pour batter into prepared pan. If using whole walnuts, arrange on top of batter. Bake for 35 to 40 minutes or until shiny and beginning to crack on top. Cool in pan on rack.
Tip
For best flavor, bake 1 day before serving, let cool and store, tightly wrapped.
MEDITERRANEAN QUINOA STUFFED PEPPERS
This is from Kaleigh McMordie, MCN, RN, LD on VeryWell.com. Kaleigh wrote, "When your blood pressure is high, it’s important to include plenty of vegetables, whole grains, and fiber in your diet. Stuffed bell peppers incorporate all of these into one convenient meal. This Mediterranean version includes whole grain quinoa, chickpeas, and plenty of vegetables, which all provide filling fiber. The bright red peppers and tomatoes also provide vitamins A and C and the antioxidant lycopene for a nutritious punch.
"Stuffed peppers are easy to prepare and hold up well in the refrigerator for lunches during the week. You can customize what you add to them. Switch up the grains with brown rice or farro if you have it, or add different beans and vegetables that need to be used up. You can also add cooked chicken or steak if you want to add a little more protein if you plan to eat the peppers by themselves."
Total Time: 35 min; Prep 10 min, Cook 25 min; Yield 2 peppers (346 calories)
To view this online, click here. To check out Kaleigh's website, go to Lively Table.
Ingredients
2 large red bell peppers
1 cup cooked quinoa
1 cup low sodium cooked chickpeas
1 cup cherry tomatoes, quartered
2 tablespoons pine nuts
2 tablespoons sliced black olives
1 clove garlic
1 teaspoon red wine vinegar
1 teaspoon dried oregano
Chopped parsley, for serving (optional)
PreparationHeat oven to 350F.
Cut bell peppers vertically down the center in half and remove stems and seeds. Place peppers on a baking sheet lined with parchment or a silicone baking mat.
In a mixing bowl, combine remaining ingredients. Scoop mixture into pepper halves.
Bake for 20 to 25 minutes, or until peppers are soft but still hold their shape. Remove from oven and sprinkle with parsley before serving (optional).
Ingredient Variations and Substitutions
You may use cooked brown rice or other grain, such as farro, in place of the quinoa.
Include any vegetables that you have in your refrigerator that need to be used.
Cooking and Serving Tips
Serve these stuffed peppers hot as a vegetarian dinner or cold as lunch.
Serve one pepper half as a side dish with grilled chicken or fish for a higher protein meal.
SLOW COOKER CHICKEN PIE SOUP
This comes from a wonderful site I’ve just found called Baked by Rachel. I definitely recommend checking it out!
This recipe begins, “A hearty slow cooker chicken pie soup, loaded with chicken and vegetables. This comforting dish is perfect for chilly months!”
Yield: Serves 6 - 8; Prep Time: 15 minutes; Cook Time: 4 hours, 30 minutes.
To view this online, click here.
Ingredients
1 lb boneless chicken breast
3/4 C onion
1/2 C celery
3/4 C carrots
7 oz can peas, drained (roughly 3/4C)
7 oz can corn, drained (roughly 3/4C)
3 1/2 C russet potatoes
3 cloves garlic, minced
2 1/2 tsp salt
1 tsp ground black pepper
1 tsp dried thyme
1 bay leaf
3 1/2 C chicken broth
1 1/2 C heavy cream
1/3 C all purpose flour* (see note)
Directions
Trim chicken breast of any fat. Chop onion, celery and carrots into small pieces. Peel and chop potatoes into 1-inch pieces. Drain peas and corn. Mince garlic.
To the bowl of a 5-6 quart slow cooker add prepared chicken and vegetables, along with salt, pepper, thyme, bay leaf and chicken broth. Cover and allow to cook on high for 4 hours.
Remove and discard bay leaf. Remove chicken breast, shred and return to slow cooker.
In a medium bowl whisk together flour and heavy cream until smooth. Pour into slow cooker, stirring to combine. Replace cover and continue cooking for an additional 30-45 minutes.
Serve warm.
Note: *2-3Tb cornstarch may be used in place of the flour
CROCKPOT MAPLE BBQ CHICKEN SANDWICHES
1/2 C. maple flavored syrup
2 T. prepared mustard
2 T. Worcestershire sauce
2 t. lemon juice
1/2 t. chili powder
1/4 t. garlic powder
4 boneless, skinned chicken breasts
Place all ingredients in crockpot & cook on LOW for about 7 to 8 hours or until chicken is done.
You can either eat the breasts whole or shred them on buns or rice for more points.
4 servings = 225 calories, 4g fat, 1g fiber.
5 points per serving
From: Weight Watchers crockpot email list
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