Chicken Vegetable and Brown Rice Soup

Feeling a bit under the weater today, so I felt like making soup. I always have these ingrdients on hand and it also happened that I bought a whole rotissere chicken from the store the other day.

6 cups fat free low sodium chicken broth

4 cup water

2 carrots diced

5 celery stalks diced

5 cloves of garlic diced

1/2 bunch parsley chopped

1 tbspn Italian seasoning

1 tsp red pepper flakes

1 bay leaf

salt and pepper

1 Brown rice uncooked

In a large stock pot, add in olive oil and vegetables. Add in the seasonings as well. Cook for about 507 min on med high heat. Pour in broth and water. I had some mushrooms that were ready to be used up, so I sliced them up and added them in too. I pulled apart all of the white meat chicken and placed in the pot too after the broth was in there. I placed the chicken drumsticks and wings into the soup as well….Always adds so much flavor, remove before serving…most of the chicken should fall of the bone. Bring soup to a boil and simmer for about 45-60 min. Add in 1  cups of brown rice and simmer an additional 45 min. Remove the bay leaf and chicken bones and skin.

I like to place low fat triscuit crackers on top of my soups! They soak up all the broth and melt in your mouth! And a little sprinkle of Parmesan Cheese too.

You can make this in the crock pot too, just cook veggies first for 5 min in the olive oil, then add everything into the crock pot and cook on low for 6 hours.

Published in: on December 12, 2010 at 6:19 pm  Leave a Comment  
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Pan Roasted Brussel Sprouts

Brussels Sprouts

Image via Wikipedia

Here’s an idea for a delicious and  healthy side dish for your Thanksgiving feast..I love these!

1 lb brussel sprouts ( par boiled for about 5-8 min, until bright green) halved

1/2 pound of pancetta diced

4-5 garlic cloves diced

1 shallot sliced thin

1 cup of pecans toasted in oven on baking  sheet at 400 degrees then chopped up.

salt and pepper

Add olive oil to pan on med high heat. Add in shallots and garlic, cook for about 3 min. Add in pancetta and cook until the oils start to release. Put brussel sprouts in pan and cook for about 10 min, scraping bottom of pan occasionally and stiring those brussels around! Add in pecans and reduce the heat…Season with salt and pepper.

Grilled Rommaine Hearts

lettuce

Image by Muffet via Flickr

Take a clean rinsed rommaine hearts and slice into half lenghtwise leaving the heart intact. Open up and drizzle with olive oil and salt and pepper. Grill on medium high heat 3-4 minutes each side. Serve with a drizzle of basalmic vinegar. ( if you have an Italian meal your serving this with add a little parmesean cheese too)

Published in: on September 1, 2010 at 11:58 am  Leave a Comment  
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