White Chicken Soup

I modified a recipe I found in one of my favorite cooking magazines and came up with this delicious soup.  So good, everyone had seconds and everyone wanted thirds!

• 1 40 oz. can navy beans, drained
• 2 10 oz. cans white meat chicken, drained
• 1 1/2 cups skim milk
• 1 tsp salt-free seasoning
• 1 cup fat-free sour cream
• 1 tsp Cayenne, or more to taste
• 1 cup shredded Mexican blend cheese

Add all ingredients except cheese to a large stockpot.  Heat over medium-high heat until just boiling.  Add the cheese and stir until melted.  Serve hot.  Approximately 8 servings.

Hamburger Ole

Another hit with our family, this tasty casserole can be made with or without the tortillas.

Hamburger Ole

• 1 lb lean ground beef
• 1 envelope taco seasoning (or 1/4 cup)
• 1 cup water
• 1 1/2 cups frozen mixed veggies
• 1/2 cup shredded cheddar
• 1/2 cup shredded mozzarella
• 3 corn tortillas

Brown ground beef and drain.  Add water and taco seasoning.  Simmer 10 minutes or until most of the liquid is gone.  Press beef mixture into a greased 13×9 pan.  Layer veggies over beef.  Sprinkle half of the cheese over the veggies.  Tear the tortillas into pieces and layer over veggies and cheese.  Sprinkle with remaining cheese.  Bake at 350 15-20 minutes.

Cheesy Chicken Pasta Bake

I made this last night and everyone had multiple servings, so I think it was a hit!

Cheesy Chicken Pasta Bake

• 1 lb boneless skinless chicken breasts
• 1/4 loaf of Velveeta 2%
• 1/2 cup shredded cheddar
• 8 oz. Dreamfields penne pasta (1/2 box)
•  1 1/2 cups frozen mixed veggies

Cut chicken into bite-sized pieces and brown in olive oil.  Meanwhile, cook pasta.  Dice the Velveeta.  Combine all ingredients except shredded cheddar in a 13×9 baking dish.  Sprinkle cheddar over the top.  Cover with foil and bake 15-20 minutes at 350.

White Bean Soup

I always like a nice hot soup on a cold winter’s day!

White Bean Soup

• 2 cans white beans, drained
• 1 onion, chopped
• 1 stalk celery, chopped
• 1 lb sliced mushrooms
• 1 Tbsp rosemary
• 4 cups chicken broth

Saute celery, onions, mushrooms and herbs until mushrooms are soft.  Add the beans and chicken broth, simmer 10 minutes and serve.

Baked Chicken and Pepperonata

Baked Chicken

• 3-4 boneless skinless chicken breasts
• 1 onion (reserve 1/2 cup for pepperonata recipe)
• 4 cloves garlic, minced
• 1 can diced tomatoes
• 2 tsp oregano
• 2 Tbsp parsley

Saute onion and garlic in olive oil.  Add tomatoes (undrained) and herbs.  Pour over chicken breasts in a baking dish.  Cover with foil and bake 30 minutes at 350.

Pepperonata

•  2 red peppers, sliced
• 1 can diced tomatoes
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 Tbsp basil

Saute all but the basil until peppers are soft.  Mix in basil and serve.

Broiled Salmon with Steamed Broccoli

Spray your broiling pan with non-stick cooking spray and place the salmon fillets on it.  Sprinkle fillets with lemon pepper or coarse sea salt, or seasoning of your choice.  Broil 4-6 inches from heat until fish flakes and is opaque.  Meanwhile, steam broccoli florets 5-8 minutes or until tender.  Serve with a green salad.

It’s a simple dinner, but the kids love it!

Lentil and Spinach Soup

Lentil and Spinach Soup

• 1 package dry lentils
• 1 onion, chopped
• 1 stalk celery, chopped
• 1 clove minced garlic
• 1 carrot, sliced or shredded
• 1 can diced tomatoes
• 4 cups chicken stock
• 1 bunch fresh spinach

Saute onion, garlic and celery in olive oil.  Add carrot and tomatoes and simmer 5 minutes.  Add lentils and stock, cover and simmer about 30 minutes.  Add spinach and simmer 5 minutes.  Serve sprinkled with Parmesan.

Chinese Chicken Soup

I’m recovering from a root canal and don’t feel like eating much “solid” food, but I found this recipe for Chinese Chicken Soup that looks quick and yummy, so I’m going to try it tonight!

Pita Pizzas

These are so yummy, especially when you make your own pitas.  But for a quick alternative, try it this way:

Pita Pizzas

• whole-grain pitas
• 1 can pizza sauce
• low-fat or fat-free mozzarella cheese
• your choice of toppings

Spread the pizza sauce over each pita, sprinkle with cheese and toppings.  Bake at 350 for 10-15 minutes, or until cheese is completely melted.

Easy Lasagna

Every Thursday, one of the boys gets to pick our menu.  Inevitably, my oldest son picks lasagna.  I’m happy to serve them this healthy and easy version.  Remember, though, that just because it’s healthier doesn’t mean you should eat six servings!  (And that reminder is as much for me as anyone else!)

Easy Lasagna

•  1 lb lean ground beef
• 2 1/2 cups shredded fat-free Mozzarella
• 1 15-oz container ricotta cheese
• 1/2 cup grated Parmesan
• 2 Tbsp dried parsley
• 1 egg
• 1 jar spaghetti sauce
• 1 cup water
• 12 Dreamfields lasagna noodles, uncooked

Brown the ground beef.  Meanwhile, mix 1 1/4 cups of the mozzarella, all of the ricotta, and 1/4 cup of Parmesan with the parsley and egg until well blended.  Drain the meat, turn off the heat ,and stir in the spaghetti sauce.  Pour 1 cup of water into the sauce jar, close and shake.  Add the water to the beef and sauce mixture and stir.  Spread 1 cup of the meat sauce in the bottom of a 13×9 baking dish.  Top with 3 lasagna noodles (the water in the sauce will cook them and they will expand during baking).  Spread 1/3 of the cheese mixture over the noodles, top with another cup of meat sauce and 3 more noodles.  Repeat the layers two more times, topping with the remaining three noodles and the rest of the meat sauce.  Sprinkle with the remaining 1 1/4 cup mozzarella and 1/4 cup Parmesan.  Cover tightly with greased foil and bake at 350 for 45 minutes.  Remove foil and baked another 15 minutes.  Let stand 15 minutes before serving.