Chicken Soup

Simplified Chicken Soup...

Rotisserie Chicken (shredded)
1 to 1 1/2 Tablespoons Vegetable Oil

Salt/ Pepper 

1 Medium Onion (chopped)
2 Cloves Garlic (chopped)
1 Bag of Frozen Peas, Carrots, Corn
2 Tablespoons Dried Tarragon
32 Ounces of Low Sodium Chicken Broth
1/2 lb. of Small Pasta (i.e. pastina, alphabet, orzo, elbows)

In a large stock pot add vegetable oil, onions, and garlic
Season with salt and pepper and cook over medium heat for 5 minutes
Add frozen vegetables and cook with onions and garlic for 5-7 minutes
Add the chicken and tarragon incorporating the chicken with the vegetables
Re-season with salt and pepper
Add chicken broth bring to a boil
Cover and reduce heat to medium low for 30 minutes
In the meantime in a separate pot cook pasta according to directions
Drain pasta and set aside
Once soup has cooked for 30 minutes taste and adjust seasoning accordingly if needed
Add pasta to soup and serve

***If soup becomes to dry once the pasta has been added go ahead and add some more chicken broth or water to the pot

Biscuit Pizza

Little Pizzas...Great Weeknight Meal

1 Can of Large Biscuits
***About a 1/2 Cup of Shredded Rotisserie Chicken
Italian Salad Dressing
2 Small Tomatoes (sliced)
Shredded Mozzarella Cheese

Preheat oven to 350 degrees
Remove biscuits from can
Place biscuits on a non stick cookie sheet
With a teaspoon gently press the center of each biscuit creating the pizza
Add one teaspoon of Italian dressing to the center of each biscuit
Add one tablespoon of chicken on top of Italian dressing
Add one slice of tomato on top of chicken
Top with mozzarella cheese
Bake for 13-17 minutes or until golden brown
Serve warm with soup or salad

***Save remaining chicken for chicken soup

Plum Pork

Perfect For Dinner...

8 Pre-Cooked Boneless Pork Chops (Smithfield Brand)
Pepper
1 Cup Plum Preserves
3-4 Cloves Garlic (minced)
2 Tablespoons Low Sodium Soy Sauce
1/3 Cup Pistachios (chopped)

Preheat oven to 350 degrees
Place pork chops in a baking dish
Season with fresh ground pepper
In a small bowl mix together the preserves, garlic and soy sauce
Spread evenly over pork chops
Bake pork chops for 20 minutes or until warmed through
Remove pork from oven and top with pistachios
Serve warm
This dish goes great with roasted brussels sprouts and rice

***Make it ahead of time...prepare sauce as directed, spread sauce on pork chops, cover and refrigerate till ready to bake***

No Fuss Pasta Sauce

Great Dish...So Flavorful         

1 lb. Pasta (Your Choice)

1/2 Cup Extra Virgin Olive Oil

1/4 Cup Dry Red Wine

1/2 Cup Crushed Tomatoes

2-4 Garlic Cloves (Minced)

2 Tablespoons Parsley

8 Sliced Cooked and Crumbed Bacon

Salt/ Pepper

Grated Parmesan Cheese

Combine olive oil, wine, crushed tomatoes

Mix in garlic, parsley, salt and pepper

Let sauce rest for at least 1 hour in the refrigerator

Bring a large pot of water to a boil for pasta

While water is coming up to a boil take sauce out of refrigerator 

Allow it to come to room temperature

Cook pasta according to directions

Drain pasta

Combine pasta with sauce and toss with bacon

Sprinkle with Parmesan cheese

This is quick weeknight sauce, weekend sauce for guests - however you serve it enjoy even if it is for two!

Coconut Shrimp

This Dish Has A Very Island Like Flavor...

1 lb. Shrimp (peeled and cleaned)
3 Cloves of Garlic (minced)
1 Tablespoon of Ginger (minced)
2 Tablespoons Dark Brown Sugar
2 Tablespoons of Low Sodium Soy Sauce
1/2 Lime (zested)
1/4 Cup Coconut Milk
Basil Leaves (a handful, torn)
2 Tablespoons Vegetable Oil
Salt / Pepper

In a large bowl add shrimp, garlic, ginger, brown sugar, soy sauce,
lime juice, coconut milk, basil, vegetable oil and salt / pepper
Toss to coat
Cover and refrigerate for 1 hour
Remove shrimp from marinade
Reserve marinade
Place shrimp in large non stick pan
Cook over medium heat till pink, remove from pan and keep warm
Add reserved marinade to pan and bring to a boil
Cook until slightly thickened
***Serve over rice

***For extra coconut flavor in the dish use the remaining coconut milk in place of the water used to cook the rice (i.e. 2 cups water use 2 cups coconut milk or 1 cup coconut milk 1 cup water)

Kicked Up Black Bean Cakes

Great Side Dish or Main Dish...

2 Cans Black Beans (drained and rinsed)
2 Tablespoons Olive Oil
6 Cloves Garlic (pressed)
1 Jalapeno (minced)
1 Tablespoon Ground Cumin
Salt/Pepper
1 Large Sweet Potato (peeled and coarsely grated into 2 cups)
1 Egg (beaten)
1/2 Cup Breadcrumb
Lime Sour Cream (recipe below)
Special Equipment...Fork or Potato Masher

Heat oven broiler
In a medium skillet heat 1 tablespoon of olive oil and add garlic, jalapeno and cumin
Cook till fragrant about 30 seconds
Transfer mixture to a large bowl
Add beans to mixture and mash with a fork or masher, leaving 1/4 of beans whole
Season generously with salt/pepper
Fold in sweet potato, egg and breadcrumb
Brush baking sheet with remaining olive oil
Divide into 10-12 balls of equal size and flatten into patties
Place patties on baking sheet
Broil 4 inches from heat until golden brown about 8-10 minutes
Carefully turn patties and broil for an additional 2-3 minutes
Remove from oven and cool slightly
Top with Lime Sour Cream

Lime Sour Cream
1/2 Cup Reduced Fat Sour Cream
2 Teaspoons Fresh Lime Juice
Salt/Pepper

In a bowl combine sour cream and lime juice
Season with salt

Ravioli with Balsamic Butter Sauce

So Elegant...

1 Bag of Frozen Cheese Ravioli
1 Stick of Unsalted butter
2 Tablespoons of Balsamic Vinegar
1/3 Cup Toasted Walnuts (optional)
Parmesan Cheese

Cook ravioli according to directions
Meanwhile melt butter over medium heat stirring occasionally
Once melted let it cook for 3-4 minutes or until golden brown
Turn off the heat and let it cool for 1-2 minutes
Add balsamic vinegar, salt, pepper and walnuts
Pour sauce over cooked ravioli and top with Parmesan cheese

Ham and Rice Casserole

A Great Tasting Casserole...

24 oz Cooked Ham (diced)
1 Bag Frozen Peas
2 Cups Instant Rice (uncooked)
1 Can Campbell's Cheese Soup (warmed)
1/2 Cup Miracle Whip
2 Cups of Milk
2 Cups Cheddar Cheese (shredded)

Preheat Oven to 425
In a large casserole dish mix the ham, peas, rice,
Miracle Whip, milk, cheese soup, and 1/2 of the cheddar cheese until well blended
Top mixture with remaining cheddar cheese
Place in oven for 30 minutes
Check casserole after 20 minutes - if it looks too dry then add a little bit of milk to the corners and return to oven

***For extra layer of flavor, mix remaining cheddar cheese with crushed Ritz crackers and sprinkle over top of casserole before placing in the oven

Greek Pizza

So So Delicious...

1 Thin Pillsbury Pizza Crust
1 Pint Cherry Tomatoes (halved)
1 Medium Red Onion (sliced)
1 Red Pepper (sliced)
Black Pepper (freshly ground)
Olive Oil
1 Container of Regular Humus
Pam Spray
Crumbled Feta Cheese
A Handful Basil (julienned)

Preheat oven to 375 degrees
On a large non-stick cookie sheet toss tomatoes, onion and red pepper with olive oil
Season with black pepper
Place in oven for 15 minutes
Remove from oven and cool
Turn oven up to 400 degrees
Place pizza crust on Pam sprayed non-stick cookie sheet
Bake for 8 minutes
Remove from oven and cool 3 minutes
Spread humus onto pizza crust
Top evenly with tomatoes, onion and red peppers
Top with Feta Cheese and basil
Slice into squares
Serve with a large side salad

Great Garlic Grilled Shrimp

Perfect For The Grill...

1 lb. Shrimp (cleaned and peeled)
5 Cloves Garlic (minced)
Salt/Pepper
Vegetable Oil
Special Equipment...1 Gallon Zip Lock Bag

Place shrimp in a Zip Lock Bag
Add garlic and enough vegetable oil to coat
Season with salt/pepper
Place in refrigerator for 1-4 hours
Remove shrimp from refrigerator
Place shrimp on the grill
Base with contents of Zip Lock Bag
Grill till shrimp is pink

Creamy Cucumber Soup

Serve It Hot...Or Cold

4 Cups Cumber (diced)
Olive Oil
2 Cloves Garlic (minced)
1 Small Onion (diced)
1 Tablespoon Lemon Juice
12 oz. Low Sodium Chicken Broth
Salt/Pepper
Pinch of Cayenne Pepper
1 Avocado (diced)
Handful of Parsley (chopped)
1/2 Cup Low Fat Yogurt

Coat the bottom of a large pot with olive oil
Add garlic and onion
Season with salt/pepper
Cook for 4-5 minutes
Add lemon juice and cook for 1 minute
Add cucumber, broth and cayenne pepper
Bring to a boil then simmer for 8 minutes
***Remove soup from heat and allow to cool
In a blender add avocado, parsley and cooled soup
Blend till smooth
Return soup to pot and stir in yogurt
Serve warm or cold

If serving cold allow to cool for 4 hours in the refrigerator
***Be careful when blending hot foods - make sure soup is cool enough to handle before pureeing.