Chicken Noodle Soup

The combination of flavors in this soup takes me back to what my mother used to make.  It is thickened with evaporated milk and flour--you stir in the  thickening then take it off the heat to finish; no chance of scorching.  Note: this makes a large batch!

CHICKEN NOODLE SOUP

3-4 chicken breasts, cooked and diced (save broth)
In large pot bring to boil:
4 quarts water (including reserved broth) **
2-3 T chicken bouillon (1 t per cup water)
2 t salt-(if needed later)
3 large carrots, sliced thin
3 stalks celery, sliced thin
1 onion, chopped
1/4-1/2 t pepper                                 
 2 t celery salt
1/2-3/4 t poultry seasoning                    
 1/2 t dried sage
2 T dried parsley

Cook until vegetables are tender. Add in chicken then add:
1/4 c butter
 About 3 cups dry noodles--your choice of egg noodles, shells...
Bring back to boil and cook for about 5 minutes.
Mix well together: 
1 can evaporated milk  
3/4 c flour
Stir in and remove from heat. Let sit for 20-30 min to thicken with lid on.

**I used canned chicken broth and chicken stock for part of the liquid

        

Cranberry Apple Stuffing

I came across this recipe Tamra had shared in the past.  Even though it is not the traditional season we think of stuffing-it would be a great side to any meal.

Cranberry Apple Stuffing
        (makes 8 cups)  
                                              by Tamra Sayler

1/2 c butter
2 c chopped celery

1/2 c chopped onion
2 tart apples (red or green) cored and chopped
1 1/4 c dried cranberries-craisins
4 c unseasoned dry bread cubes (***can use seasoned)
1 c chicken broth (use veg. broth for vegetarians)
1 t thyme
1 t parsley flakes
1 t rosemary
1 t  fresh grated orange peel (optional)

***if using preseasoned bread cubes: leave out thyme, parsley and rosemary.

1. Preheat oven to 325 degrees.  In a skillet, melt butter.  Add celery and onion, saute 5-7 min.  Remove from heat and stir in apple, craisins, and spices (if using unseasoned bread cubes).
2. Place bread cubes in large bowl. Stir in fruit mixture. Add broth; toss to combine. Place in 13 x 9 baking dish. Cover and bake 35-40 min.

Meat Ball/Meat Loaf Mix

                                                                                                     

Sue Anne Echols taught a class at a
 Stake Women's Conference a few years 
 ago. One of the recipes she
 shared is for this versatile
 meat ball/ meat loaf mix.                   

               

   

Meat Ball/ Meat Loaf Mix  
                
l large Costco size lean hamburger
l large onion, finely diced
l bell pepper, finely diced-optional
2 eggs
2 c bread crumbs, or crushed crackers
1 c oatmeal 
1/4 c ketchup
2 T chopped garlic
Salt- to taste
Pepper-to taste
Italian Seasoning-to taste


Mix all together and form into meatballs. Drop into simmering watered down #10 can  spaghetti sauce and cook in that sauce until done. 


Mexican Meatloaf
May substitute Mexican seasoning and salsa for Italian spices, mustard and ketchup

Zucchini and Carrot Fries

I am always trying to incorporate more vegetables into my diet and came across this recipe to roast carrots and zucchini or just about anything else.  They are  a wonderful side to any meal.  Click  here    for  the recipe with more details.
                 

Chicken Pot Pie Soup

This is a lightened up version of the traditional chicken pot pie.  Not only is it hearty and filling it is great when trying to cut some calories.   When divided into 9 servings it is 4 points on Weight Watchers.   I got this recipe from the site skinnytaste.com  
                                  submitted by Maureen Clegg

Chicken Pot Pie Soup
1/4 c flour
2 c water
4 c fat free milk
1 large celery stalk, chopped
1 c sliced mushrooms
2  chicken boullion cubes
pepper
pinch of thyme
10 oz frozed classic mixed vegetables (peas, carrots, green beans, corn)
2 potatoes, peeled and cubed small
16 oz. cooked chicken breast, diced small

Create a slurry by combining 1/2 c of the cold water with flour in a bowl and whisk until well blended. Set aside.
Pour 1 1/2 c of the water and the milk into a large pot and slowly bring to a boil.  Add celery, onion, mushrooms, chicken boullion, thyme, pepper, frozen vegetables and return to a boil.  Partially cover and simmer on low until vegetables are soft, about 20 minutes.  Remove lid, add potatoes and cook until soft, about 5 minutes. Add chicken, and slowly whisk in slurry, stirring well as you add.  Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.

Hint: This is yummy with rotisserie chicken from Costco. 

Banana Oat Breakfast Cookies(no sugar added, egg, flour, & dairy free)

I used raw sunflower seeds and slivered almonds for these

This is a healthy option for breakfast or a snack and is so versatile.

Click here for the original link-she has developed many options, including one with cocoa!








Banana Oat Breakfast Cookies (no sugar added, egg,flour &dairy free)

1 1/2 c oatmeal, quick or old fashioned
2 ripe bananas, mashed with fork until creamy*
1 c unsweetened applesauce
1/3 c raisins or dried cranberries
1/4 c chopped walnuts, or any kind you like**
1 t vanilla extract
1 t cinnamon

Mix vanilla and cinnamon into the applesauce.  Blend  with all other ingredients and let sit for 10 minutes.  Drop cookie dough, by spoonfuls onto a parchment paper lined cookie sheet and flatten into rounds. Bake approx. 30-35 minutes or until golden and done. Remove from cookie sheet and let rest for 5 minutes, then move to cooling rack.

*Hint: I freeze ripe bananas in their skins if I am not ready to use them.  I put them in the microwave for about 1 minute and they are ready.  You never need to throw out those over-ripe bananas again.
                                                                                 --Maureen Clegg

**If you don't eat nuts, just make recipe without them.  No need to replace them with anything else.