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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Dinner Tonite: Chicken Vegetable Pot Pie

I found a pastry dough crust in my freezer this morning and I instantly thought Chicken Vegetable Pot Pie! Much like my Leek and Mushroom Chicken Pot Pie..but just lots of veggies and chicken of course. Make a wonderful meal that has been one of my husbands favorites for years..Plus the aroma that fills your kitchen is so comforting; to me its just heaven!

1 lb thin cut chicken breast cut into cubes, season with salt and pepper

1 package of white mushrooms cleaned and sliced

1 small onion diced

2 stalk of celery chopped

1 large sweet potato peeled and diced

2 carrots chopped

1 zucchini diced

1 yellow squash diced

4-5 garlic cloves diced

1/2 cup fat free creamer

1 cup fat free chicken broth

1 tbsp cornstarch

1 tbsp thyme

1 tbsp Italian seasoning

salt and pepper (lots of pepper)

1tsp red pepper flakes 🙂

2 tbsp olive oil and 1 tbsp unsalted butter

1 tbsp reduced fat Parmesan cheese

1 fresh roll of pastry dough

Pre heat oven to 350. In a large pan on the stove top and medium high, heat 2 tbsp olive oil and 1 tbsp unsalted butter..add onion and garlic. Heat 2-3 minutes then add chicken. Brown chicken on both sides and add vegetables and herbs  . Cook about 5 minutes, add in chicken broth and simmer. Slowly add in fat free creamer and mix well. Add cornstarch, stir in so that the mixture is slightly thicker ( add more if you want it really thick!) Season with salt,pepper and red pepper flakes Pour ingredients into large and deep casserole dish. Roll out pastry dough on top of the pie, and brush with olive oil and sprinkle reduced fat Parmesan cheese on top! Bake 35-40 minutes…Until pastry dough is cooked and browned. Serve in big bowls and Enjoy!

Meatballs and Chicken Sausage

Mix together 1lb of lean ground pork and lean ground sirloin, 1 egg, 2 tbsp Italian Seasoning, salt and pepper, 1.3 cup fresh grated Parmesan, 1 tsp nutmeg, 2 slices of whole wheat bread picked into small pieces, 3 cloves of garlic minced..Form into meatballs and place on broiler pan, drizzle with olive oil and bake for 30 min at 350 degrees. Place in slow cooker with sauce, cover and cook low for about 4 hours.

I bought these beautiful italian Chicken Sausages with Fennel at Joesph’s Classic Market ( where I buy all my meats, fish and fresh and inexpensive) , that I also placed in a separate baking dish, pierced with a knife and baking along with the meatballs. When sausages done cooking slice into 1-2 inch pieces and throw them into the sauce.

I am “semi” baking the meatballs and chicken sausage, so that I can put them in a Slow Cooker or Crock Pot with sauce and cook on low for about 4 hours to incorporate all the flavors….

I also bought these nests of whole wheat linguine, which i will just add to boiling water later to cook the rest of the way..And of course extra Parmesan cheese.

Roasted Orange Spiced Butternut Squash with Raisins

Using an orange zester to zest an orange.

Image via Wikipedia

I made this little side dish tonight while looking for something to go along with the chicken I thawed and pounded out into 3 servings ..I peeled and cubed a  large butternut squash..In the meantime, I put 1 cup of mixed raisins in a cup of warm water to soften them up. I had this large and ripe orange leftover from last weeks Crock Pot Orange Marmalade Sesame Chicken..So I couldn’t let it go to waste 🙂 And actually the kids benefited to because they got to enjoy Orange smile slices too.

Pre heat oven to 375~

On baking sheet lined with foil, place butternut squash on pan and drizzle with 2-3 tbsp olive oil. I had a large orange which I cut in half  and zested over the squash. I added sea salt, pepper, 1 tsp all spice, 1 tbsp cinnamon, 1 tbsp basil, 1 tsp ginger. I mixed in the raisins and all the spices together. Baked for about 25-35 min, giving it a good shake and stir half way 🙂 Once I plated them I drizzled them with Balsamic glaze to add a little pizazz.

After I placed the chicken into the baking dish I decided to incorporate the flavors from the butternut squash…So I juiced the orange over the chicken, cut the orange peel into little sections.. Seasoned chicken breasts with salt and pepper. Then added 1 tsp of dried mustard, 1tsp basil, and 1 tsp ginger. I placed to orange peels on each chicken breast and baked it at 375 with the squash for 20-25 mins.

These two ideas from the items I found on hand actually came out excellent! And the aromas while cooking were just so comforting. I love the smell of spices and oranges together. I often will add in small orange peels that I used and dried out to oil infusers and just fill my kitchen with this beautiful smell. (good to do after you’ve cooked seafood to FYI 🙂

Taco Nite

Easy and healthy! Used lean ground chicken..add in taco seasoning, chopped green pepper, 1 can of Rotelle, lime juice..Served over bed of romaine hearts with low fat cheddar cheese and broken whole grain taco shells

Published in: on November 11, 2010 at 7:30 pm  Comments (1)  
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My “Do-Over” Chicken Chili to Pizza

Used my leftover Pulled Chicken Chile and made a Pizza! Just used BBQ sauce as a base and then strained the Chili, topped with chopped red onions, carrots and tomatoes..And of course low fat cheddar cheese! So good!

Crock Pot Pulled Chicken Chili

I love just using the crock pot..Because when its so hectic at work and I know I’m going to get out late..Its comforting to know that dinner is already ready on my counter top. Takes only 10 minutes to put together in the morning and a few additions when you get home. It makes life simple! And a added bonus too because its very healthy and low fat!

I had some chicken tenderloins in fridge that I was going to use for something else but forgot! But I knew I wanted to make I used the chicken instead of ground turkey.  Whats nice is that you put the chicken in raw and when you get home you just pull apart with a fork.. It becomes so tender and juicy!

Here’s what I did:

Turn crock pot on to Low. Places 1lb of raw chicken tenderloins in the crock pot. Season with salt and pepper.

2 cans of fire roasted tomatoes , undrained

1 can of pinto beans drained and rinsed

1 can of light red kidney beans drained and rinsed

1 small can of green chilies

2 cups of water

2 tbsp chili powder

1 tbsp cumin

1 tbspn paprika

1 tsp cinnamon

1 tsp cayenne pepper ( optional)

1 tsp nutmeg

1 bay leaf ( remember to remove before serving!)

Add all into crock pot and mix well! Cooks for 6-8 hours. I got home late again in 9 hours and turned it to Keep Warm , I took out all of the chicken and placed in a bowl and pulled apart with a fork and put back in!

I added 1 cup of thawed corn kernels and I made a pot of brown rice. Easy!  I chopped up some scallions to sprinkle on top. I have low fat cheddar cheese too! 🙂 These meals always make my husband very happy! He loves any meal he can eat out of a bowl! 🙂

Leftovers for Dinner Tonite :)

A sweet potato.

Image via Wikipedia

I love making the Roasted Chicken because you can get a couple of meals out of it!

Tonite I’ll use the quarted darks and make Arugula Stuffed Sweet Potatoes..So delicious evenjust by themselves topped with baked procuitto 🙂

Roasted Chicken with Rosemary


Image via Wikipedia

Pre heat oven to 375

Clean a 4-6 lb whole chicken ( pull out the insides!)

Place in a baking dish, season and rub in salt and pepper, and season inside the  chicken as well. ( don’t forget to remove the special “stuff” left inside the chicken)

drizzle olive oil all over and rub in

Take 3-4 fresh sprigs of Rosemary and place inside chicken, half will be hanging out

Stuff 4 garlic cloves inside chicken

3 garlic cloves diced and spread over the top of the chicken

pour 1/4 cup of water into the baking dish.

Place in middle rack and bake for 55-70 min, Juices should run clear. Half way thru I pick up the chicken with thongs and empty the juices. Also at the end time, should let chicken rest out of oven for about 5-10 min.

Published in: on October 19, 2010 at 2:00 pm  Comments (1)  
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Ideas and Thoughts


Produce Stand

Image by vgm8383 via Flickr


After my visit to the Green Market yesterday, once again I was inspired to make some wonderful dishes this week! I found this beautiful and fragrant bunch of Rosemary that I will use in a Roasted Chicken and Squash dish. Those large portabellas were available again, so this week I want to make a Mushroom Barley Soup. I also purchased some more of the  Arugula that I will stuff inside baked sweet potatoes for a quick and tasty meal .

For dessert one night this week, Ill make Baked Pears with a sweet Balsamic Glaze 🙂

Stay tuned for all these recipes and maybe more!

Tonight Im going to fresh Lemon Tilapia Fish simply baked in the oven with lemon zest, juice and salt and pepper.

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