Chicken Noodle Soup

Chicken Noodle Soup
(Jennifer)

1-2 T. canola or olive oil
1-2 cloves garlic, minced (or may use garlic powder to taste)
1 onion, diced
2 celery ribs, chopped
3-4 carrots, peeled and sliced thin
1 medium potato, diced (optional)
8 C. low sodium chicken stock (or just use water and about 1 T. chicken base or bullion)
6 oz. homestyle noodles (dry, found in the pasta section of the store)
1 C. frozen peas
12 oz. canned chicken (or use leftover cooked chicken or turkey if you have it)
1 t. poultry seasoning (or to taste)
fresh ground pepper and salt to taste

In a large stock pot, saute onion, celery and garlic in oil till they are soft.  Add carrots and potato if desired and satue a couple minutes.  Add chicken stock (if you preheat this while the veggies are cooking it saves time) and bring to a boil.   Add peas, poultry seasoning and pepper.   If your noodles take more than 10 minutes to cook (the ones I buy need about 20 - the label will tell you) add the noodles immediately, if they only need 8-10 minutes, simmer veggies for 10-15 minutes before adding noodles.    Just before soup is done, add canned chicken, and stir well.   (total simmer time about 20-25  minutes)

Better Than Takeout Orange Chicken

This is amazing! Takes a bit of extra time but so worth it.

Better Than Takeout Orange Chicken
thenoshery.com (adapted from Blogchef.net) serves 6
JDTMamma

Chicken

* 2 lbs boneless skinless chicken breasts or thighs, cut into 1-1/2” cubes
* 1 ½ cups corn starch
* 1 cup panko bread crumbs
* 2 eggs, beaten
* ¼ teaspoon salt
* ¼ teaspoon pepper
* Oil (for frying)

Orange Sauce

* 1 ½ cups water
* 1/4 cup orange juice
* 1/3 cup rice vinegar
* 2 ½ tablespoons soy sauce
* 1 tablespoon orange zest, grated
* 1 cup packed brown sugar
* ½ teaspoon ginger root, minced
* ½ teaspoon garlic, minced
* 2 tablespoons green onion, chopped
* ¼ teaspoon red pepper flakes
* 3 tablespoons cornstarch
* 2 tablespoons water

Combine corn starch, salt, and pepper. Prepare a bowl with beaten eggs, another with panko bread crumbs and another with corn starch. Dip chicken in egg mixture, dredge in cornstarch, then again in the eggs and finally in the panko bread crumbs, set aside. Heat pan with vegetable oil to 375 degrees, fry chicken in batches until completely cooked.
In a large saucepan combine 1 ½ cups water, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger, garlic and red pepper flakes. Bring to a boil.
Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired garnish with green onions.

Baked Chicken Dijon

Baked Chicken Dijon
Servings: 4

 

Ingredients:
4 tablespoons Dijon mustard
2 tablespoons oil
1 teaspoon garlic powder
1/2 teaspoon italian seasoning
4 boneless chicken breast halves

Directions:
1 Mix first 4 ingredients in large bowl.
2 Add chicken and toss to coat well.
3 Bake at 375* for 20 minutes, or until done

Asian Glazed Drumsticks

I use them for this (blsl chicken thighs)

Asian Glazed Drumsticks skinnytaste.com 
JDTMamma

8 medium chicken drumsticks, skin removed 
Pam spray oil 
1 cup water 
1 tbsp Sriracha hot sauce (more or less to taste)
1/2 cup balsamic vinegar 
1/2 cup soy sauce 
4 tsp agave nectar (or sugar) 
3 cloves garlic 
1 tsp ginger, grated 
2 tbsp chives or scallions, chopped 1 tsp sesame seeds

In a heavy large saucepan, brown chicken on high for 3-4 minutes with a little spray oil. Add water, balsamic, soy sauce, agave, garlic, ginger, hot sauce and cook on high until liquid comes to a boil. Reduce heat to low and simmer, covered for about 20 minutes. Remove cover and bring heat to high, allowing sauce to reduce down, about 8 minutes until it becomes a thick glaze, turning chicken occasionally. (Keep an eye on glaze, you don't want it to burn when it start becoming thick) Transfer chicken to a platter and pour glaze on top. Top with chives and sesame seeds and serve.

Servings: 4 • Serving Size: 2 drumsticks • Points: 5 ww pts Calories: 213 • Fat: 4.7 g • Protein: 27.5 g • Carb: 12.7 g • Fiber: 0.4 g

Maureen’s Notes: I used thighs so I increased the cooking time a bit before reducing the sauce.

Chickpeas and Tofu with Rice

Chick Peas and Tofu with Rice
Amy - amylz

1 onion, chopped
1 clove garlic, minced
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/4 teaspoon black pepper
1 pinch cayenne
1 package tofu, cut into cubes
1 16oz. Can undrained chickpeas
2 tomatoes, chopped
1 pinch salt, or more to taste
Cooked Rice of choice

Saute the onion and garlic until the onions are translucent, stirring occasionally.  Stir in the cumin, coriander, turmeric, pepper, salt and cayenne.  Add the cubed tofu and cook for a minute or so, stirring constantly.  Add the chickpeas with liquid and simmer for 5 minutes.  Add the tomatoes and continue to cook until thoroughly heated.  Add salt to taste. Serve over rice.  I prefer brown rice but Coconut Basmati rice is a great choice too!

Slow Cooker Lentil and Red Pepper Soup

Slow Cooker Lentil and Red Pepper Soup
margots-mom

2 Tablespoons olive oil
1 onion, finely chopped
4-6 cloves of garlic, chopped
1 teaspoon smoked paprika
1 large or 2 med red bell peppers, seeded and finely chopped
1 cup dried brown lentils, picked over and rinsed
5 cups water
2 tsp salt, or to taste
1-2 Tablespoons sherry or red or white wine vinegar to finish the soup

Cook the onion in 1 Tablespoon oil over medium heat in a skillet until the onion begins to soften. Stir in paprika and allow it to cook for about a minute more.
Add the chopped pepper and cook for another 2-3 minutes, until everything begins to soften. Scrape all this into a slow cooker. Add the lentils and water and stir to combine. Cover and cook on low until the lentils are completely soft, 7-9 hours.

Season the soup with S & P and last Tablespoon olive oil. Stir in 1 Tablespoon of vinegar, more if needed. Serve hot.

Navy Bean Soup

Navy Bean Soup

 

1 can (15oz diced tomatoes)

1 pound navy beans, soaked overnight

4 carrots, sliced

1 onion, chopped

1 red bell pepper, chopped

4 stalks celery, chopped

4 cloves garlic, smashed

8 cups chicken broth

2 tbsp tomato paste

1 bay leaf

1 tsp liquid smoke (optional)

1 tsp fresh cracked black pepper

 

Combine all of the ingredients in your slow cooked. Turn on high for 8-10 hours. Remove bay leaf before serving.

Creamy Vegan Potato Corn Chowder

Creamy Vegan Potato Corn Chowder

(soychick.com)

o 4 cups fresh or frozen corn
o 3 cups soy milk
o 1 onion, minced
o 3 stalks celery, minced
o 2 T oil
o 2 -3 cloves garlic, minced
o 2 medium potatoes, diced (4-5 small potatoes)
o 1 cups water
o 1 1/2 t salt
o 1 t paprika
o 1/4 t cayenne
**Add 2 T of flour (dissolved in water) to thicken soup
**Add 2 T of vegan butter for creamier flavor

Slow cooker:
Remove corn from fresh cob and set aside or use frozen.

Blend 2 cups of the corn in a blender with the soy milk and pour into slow cooker along with all other ingredients. Cook on low for 8-10 hrs or on high for 4-6 hrs.

In a pan:
Blend 2 cups of the corn in a blender with the soy milk and set aside. Saute onion, and celery in the oil for 10 minutes, add the potatoes and simmer for an additional 15 minutes, stirring often. Add the remaining ingredients, bring to a boil, lower the heat and simmer for 1 1/2 hours.

Pour into bowl and enjoy with bread.

Vegetable Barley Soup

Vegetable Barley Soup (brook219)

2.5 quarts vegetable broth, 1 cup uncooked barley, 2 large carrots, chopped, 2 stalks celery chopped, 1 (14.5 ounce) can diced tomatoes with juice, 1 zucchini chopped, 1 (15 ounce) can garbanzo beans drained, 1 onion chopped, handful of frozen spinach, 3 bay leaves, 1 teaspoon garlic powder, 1 teaspoon white sugar, 1 teaspoon salt, 1/2 teaspoon ground black pepper, 1 teaspoon dried parsley, 1 teaspoon curry powder, 1 teaspoon paprika, 1 teaspoon Worcestershire sauce

Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes, zucchini, garbanzo beans, onion, and bay leaves. Season with garlic powder, sugar, salt, pepper, parsley, curry powder, paprika, and Worcestershire sauce. Bring to a boil, then cover and simmer over medium-low heat for 90 minutes. Remove bay leaves before serving.

Romano's Macaroni Grill Rosemary Bread

On CHRISTmas I made home made bread. It was WONDERFUL! Very light and tender. I baked it early and then we heated it in the microwave! I know it was yummy since my sisters BF took a whole loaf home, and he is a chef!

Romano’s Macaroni Grill Rosemary Bread

Kooking Kerry via food.com

Ingredients

1 tablespoon yeast

1 tablespoon sugar

1 cup warm water

2 1/2 cups flour

1 teaspoon salt

2 tablespoons rosemary

2 tablespoons butter

Directions

Place yeast, sugar and water in large bowl or food processor and allow mixture to become bubbly.

Mix in 1 T butter, salt, and 2 cups of flour.

Add one tablespoon of the fresh chopped rosemary.

Knead for about 10 minutes by hand or in food processor about 5 minutes until smooth and elastic.

Add more flour if necessary.

Oil a bowl, put dough in it and cover with a towel.

Let dough rise in a warm place for one hour until doubled.

Punch down dough and divide in half.

Let dough rest about 5 minutes.

Spray baking pan or cookie sheet with cooking spray.

Shape the dough into 2 small rounded oval loaves.

Sprinkle remaining 1 Tablespoon of rosemary over the loaves and press lightly into the surface.

Let loaves rise again until doubled, about 45 minutes.

Preheat oven to 375°F.

Bake for 15 to 20 minutes, until lightly browned.

Carefully remove from oven, brush with remaining butter (and salt if desired.).