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)