Chicken Pot Pie Soup

2lbs skinless/boneless chicken breasts, diced
1 pkg frozen carrots
½ pkg frozen peas
4 stalks celery, diced finely
1 med onion, diced
1 T minced garlic
2 T olive oil
2 T parsley
2 bay leaves
salt and pepper to taste (I used Lawry's seasoned salt)
4 c chicken broth
2 c Half n' Half (or heavy cream)
2 T butter
2 T flour
1 pkg medium egg noodles, cooked to pkg directions

In a soup pot, sauté the carrots, peas, celery, onion and garlic in olive oil.  Once everything has a softer texture (5 mins or so), add parsley, bay leaves, salt, pepper and chicken broth. Bring to a boil and carefully add chicken pieces. Cook on medium-high heat for 15-20 mins while you cook the noodles. 

When noodles are al dente, drain and rinse with cold water to stop cooking process.

In a small sauce pan, melt butter and add flour, whisking quickly to create a roux. Simmer for 3-4 minutes, whisking rapidly so it doesn't burn. Add cream slowly to the roux and whisk well. Pull from heat and add to chicken soup, stirring well. Heat completely and simmer for 5-10 minutes. Remove bay leaves and serve over cooked egg noodles.

Store leftovers separately, otherwise noodles with absorb the liquid and make them mushy.

Mom's Goulash

My dad was a truck driver and gone a lot, so when I was growing up, Mom tended to make things that would last us a couple days so she wouldn't have to cook as often. Goulash was one of her favorites and mine. She always kept it simple and stuck to the basics. So have I. It's quick, it's easy, and it's delicious!

2c elbow macaroni
1lb ground beef
1 onion, diced
1 can diced tomatoes
1 tsp chili powder
1 tsp garlic powder (or minced garlic)
salt and pepper to taste

Cook the macaroni according to package directions in a large pot, keeping the pasta on the al dente side because they'll absorb some of the juice from the tomatoes and soften up. As the macaroni is cooking, brown the ground beef and onions together in a skillet. After you've drained the pasta, return it to the pot and add the hamburger and onion mixture. Add the tomatoes and seasonings and cook on medium until warm throughout. It's great by itself or with a side of veggies or bread sticks. You could also add cheese, mushrooms or chili beans, but I prefer to stick to the basic recipe.

Enjoy!

Maid-Rites - an Iowa tradition

3 lbs ground beef
1 pkt onion soup mix
2 T Worcestershire sauce
1 T soy sauce
2 T pickle juice (or vinegar)
1 tsp dill weed
2 T brown sugar

Hamburger buns
Ketchup
Mustard
Pickles
Cheese slices (if desired)

Brown the ground beef and onion soup mix in a large pot, smashing with a potato masher so the meat is a fine texture. Drain the grease away and add the remaining seasonings. Bring to a simmer and serve on hamburger buns with your choice of condiments. This is an Iowa staple and it seems nobody outside of Iowa has ever heard of a Maid-rite. I've compared it to a sloppy joe without the slop. Okay, that's not true. These are FAR messier than a sloppy joe, but it's so good you won't care.They're easier than hamburgers and I believe much tastier.

You can also cook these in the crock pot. Combine all the ingredients and smash the meat up. Cook on high for 4 hours or low for 6-8. Use the potato masher to smash the meat into a fine texture as you cook it. Serve as above.

Slow Cooker Unstuffed Chicken

2 lbs boneless skinless chicken breasts
1 family sized can Cream of Chicken Soup
½ soup can of milk
1 box Stove-Top Chicken stuffing, made according to directions
Mashed potatoes or cooked egg noodles

In a slow cooker, layer chicken breasts, soup & milk (combined), and stuffing. Cook on low for 8-10 hrs (or high 4-6 hrs). Serve with mashed potatoes or egg noodles.

Easiest recipe in the world and SO family-friendly!

My Mom's Oatmeal Raisin Cookies

1 c sugar
1 c brown sugar, packed
1 c butter or margarine (room temp)
2 eggs, beaten
3 c oats
2 c flour
1 tsp baking soda
1 tsp salt
1 tsp vanilla
½ - 1 c raisins

Cream together sugars and butter until smooth. Add eggs and mix. Stir in oats and other dry ingredients. When well-combined, add vanilla and raisins. Chill for about 30 mins. In the meantime, preheat the oven to 350°. Roll into ping-pong sized balls, squish slightly and place on ungreased cookie sheet. Bake at 350° for 10-12 minutes. Let cool on the pan for five minutes, then place on cooling rack. 

Sweet Soy Dipping Sauce

½ c low-sodium soy sauce
2 T rice wine vinegar (balsamic will also work)
3 T brown sugar
2 T minced garlic
½ tsp ground ginger (or 1 tsp fresh grated ginger)

Mix together in a small jar and serve with egg rolls, pot stickers or wontons. Refrigerate leftovers.

Southwestern Chicken Soup

1 quart Chicken Broth
1 28oz can tomato sauce
1 28oz can petite diced tomatoes
1 15oz can enchilada sauce (hot or mild, depending on your taste)
3-4 T homemade taco seasoning (or 1 pkg taco seasoning)
1 green bell pepper, diced
1 red bell pepper, diced
1 T minced garlic
1 medium yellow onion, diced
1 16oz pkg frozen corn
3-4 chicken breasts, cooked and shredded
1 can black beans, drained (optional)


Combine all ingredients (except beans) in the Crock Pot on low (8-10 hrs) or high (4-6 hrs). Add beans in the last 45 mins of cook time, if you choose to add them.

Serve with crushed tortilla chips, fresh diced avocado or sour cream.

Hot and Sour Soup

1 carton Swanson's Chinese Hot and Sour infused broth
2 T soy sauce
1 T vinegar (I used white, but you can use Rice Wine)
1 bunch green onions, diced
½ block firm tofu, cubed
½ can bamboo shoots, julienned
3-4 chopped mushrooms (I used straw mushrooms, but you can use any kind)
1 T garlic powder
1 tsp chili garlic sauce (optional - adds INTENSE heat)
2 T corn starch
3 T cold water
1 egg, beaten

½ pkg won ton wrappers, sliced into strips
1 c hot oil for frying

Combine the first 8 ingredients (9 if you choose to add chili garlic sauce) in a large pot and bring to a boil. While that's heating, fry the won ton strips until golden brown and drain on a paper towel. Combine cornstarch and water in a small bowl until mixed well. When the soup has come to a boil, slowly add the cornstarch thickener and stir. Simmer on medium heat for 5 minutes. Remove from heat and slowly add beaten egg, stirring to incorporate egg strands throughout soup. Serve with fried won ton skins.

Homemade Taco Seasoning

In helping my mother-in-law clean out her pantry to prepare for a healthier lifestyle, we researched recipes for homemade seasonings for things like tacos, ranch dressing and spaghetti sauce. In doing so, I decided that I probably should start practicing what I preach, so I, too, bypassed the taco packets today at the store and decided to make it homemade instead. 

I combined several recipes I saw online and created my own.

½ c chili powder

¼ c onion powder

2T ground cumin

2T garlic powder

1T paprika (Spanish or smoked is fine)

1T dried oregano leaves

½ tsp cayenne pepper (more or less to taste)

1T seasoned salt (you can omit this if you're on a low-sodium diet, just add more garlic powder)

1T corn starch

1T brown sugar

Combine everything in a lidded container such as a jar or Tupperware and shake well.

Use 3T seasoning with ¼-½ cup of water per ONE pound of ground meat (beef, turkey, chicken, etc.). Simmer over medium heat until desired consistency.

Swanson Thai Hot and Sour Soup (Tom Yum)

Ultimately, this is just a doctored recipe I got from Swanson. I take ZERO credit for it, I'm just adding my twist and since I hate people who take someone else's recipe and say, "it's the same thing, but I added this, this and this," I figured I'd post it here. Again, this is NOT my recipe with the exception of ONE added ingredient, so please don't quote it as mine. I don't need a lawsuit from Campbells, k? :)

1 tablespoon vegetable oil
1 medium carrot, peeled and cut into 2-inch matchstick-thin strips (about 1/2 cup)
1 medium red pepper, cut into 2-inch matchstick-thin strips (about 1 1/2 cups)
1 cup sliced mushrooms (shiitake, oyster, cremini)
1 carton (32 ounces) Swanson® Thai Ginger Flavor Infused Broth
2 cups shredded cooked chicken
1 can (about 14 ounces) unsweetened coconut milk
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro leaves

3 T Chili Garlic paste/sauce

1 . Heat the oil in a 4-quart saucepan over medium-high heat.  Add the carrot and pepper and cook for 5 minutes or until tender-crisp, stirring occasionally.  Stir in the mushrooms, if desired. (I left the mushrooms out, but they'd be great with them, too.)

2 . Add the broth to the saucepan and heat to a boil.  Stir in the chili garlic paste, too. Reduce the heat to medium-low.  Stir in the chicken and cook for 5 minutes or until the chicken is hot, stirring occasionally.

3 . Stir in the coconut milk and cook until the mixture is hot and bubbling.  Stir in the lime juice and cilantro just before serving. Also, I added TWICE the amount of lime because I wanted more flavor. You may also add some onion and garlic powder or minced garlic, as well.

Tomato Basil Soup

This is an EXCELLENT recipe for almost all diet types. It's relatively low in sodium, fat and carbohydrates and you can always adjust ingredients to include lower sodium options, too.

2 - 28oz cans petite diced tomatoes
1 - 28oz can crushed tomatoes
2 c V-8 juice (low sodium)
2-3 T minced garlic
1-2 bunches fresh chopped basil
1 T olive or canola oil
2-3 T brown sugar

In a large soup pot, heat the oil and add the basil and garlic, sauteeing for a few minutes to bring out the flavor. Add the tomatoes,V-8 and brown sugar and bring to a low boil. Lower heat and simmer for about an hour or so. You can add less sugar if you prefer a tarter soup or more, if you like it sweeter. You can also omit the oil altogether if you don't want it.

For variety and added protein, add whole peeled shrimp to the soup after it comes to a boil. You could also add chopped kale or spinach, too.

Serve with crusty bread, shaved Parmesan and a healthy sprinkle of fresh cracked pepper.

Chicken Lazone

3lbs chicken breasts (skinless, boneless with fat trimmed off)

1 tsp Lawry's seasoned salt

3 tsp chili powder

3 tsp onion powder

4 tsp garlic powder

½ tsp cayenne pepper

½ c butter - divided

2-2½ c heavy cream
1 T brown sugar

1lb box of your favorite pasta (I used rigatoni, but spaghetti, fettuccine or penne would work fine, too)

Optional: chopped red peppers, diced asparagus, mushrooms

Mix the seasonings together and create a rub for the chicken. Using a meat tenderizing hammer, flatten the chicken breasts a little bit so they cook more evenly. Put half the butter in a large skillet over medium heat. Coat the chicken pieces with spice rub and place carefully in skillet. Cook over medium heat while you cook the pasta according to package directions.

When chicken breasts have cooked throroughly, remove them from the skillet and cover to retain heat. Using a wire whisk or a fork, scrape all the drippings off the bottom of the skillet and stir as you add the remaining butter to the skillet. When melted, add the cream and brown sugar (as well as the chopped vegetables, if you choose), stir well and let it come to a simmer. Return the chicken to the pan and let it cook for a few minutes. Serve both over pasta.

I made this dish again with diced red peppers and asparagus and it was amazing, but the dish also stands well on its own. This is easily one of our new favorite meals. SO easy and uses ingredients we typically have in our cupboard and refrigerator.

Beef and Noodles

Yep...it's another pressure cooker recipe. I can't help it. This tool is such a vital part of my kitchen "appliances" that I can't live without it. In fact, I've gone without a food processor for over a year, but can't give up my pressure cooker. If you haven't already bought one, give it a try. I promise, you won't regret it.

1-2 lb arm, rump or round roast (the more marbled, the better)

1 16oz pkg frozen noodles (or homemade noodles)

3 T beef soup base (I use "Better than Bouillon") (this will also serve as your salt)

2 c water

1 onion, cut into wedges

2 bay leaves

1 tsp garlic powder or granulated garlic

½ tsp black pepper

½ tsp oregano

½ tsp thyme

2-3 T thickening agent (corn starch or flour mixed with about ½ c of cool water)

In your pressure cooker, combine everything but the frozen noodles and thickening agent. Don't trim the roast unless you really want to, as the fat will add amazing flavor. Attach the lid and bring to high pressure. Turn on medium to medium-low and let cook for about 30-40 mins (depending on the size of the roast). 

When you're close to the end of the meat timing, bring water to a boil to cook your noodles in. I usually cook them separate for two reasons: they tend to soak up all the beef broth leaving your meal dry and too concentrated, and with only a couple cups of liquid, it's not enough water to cook them anyway. If you'd like them to have a beef flavor, feel free to cook them in beef broth or toss a couple spoonfuls of soup base in with the water. Cook your noodles according to package directions and drain when done.

During this time, your timer should've gone off and the heat has been turned off under the meat. Let the pressure naturally release (should take about 15 mins). When it's safe to remove the lid, pull out the bay leaves and throw them away. Then, using a couple of forks, shred the beef and return to the pot with the broth and onions. Bring back to a boil and add thickening agent to desired consistency. Let the starch flavor cook out of it over medium heat for about 5-10 mins, then add the cooked noodles, mixing well.

If you're from the Midwest, you'll probably want to serve these over mashed potatoes, but for the rest of you, you can serve as-is. :)

Chicken Stock

Several people have mentioned that they can't make some of the recipes I've posted because they don't have a pressure cooker. After I told them to buy one (seriously, you won't regret it), I got to thinking that maybe I should come up with a basic chicken/chicken stock recipe that everybody can use. So here you go.

1 whole fryer chicken (cleaned, giblets removed)

1 pkg celery (not just celery hearts, you want the stuff with the leafy tips)

3-4 full-size carrots

1 onion

2qts Water

Seasonings (will need twice the amount listed)

2 tsp parsley

½ tsp ground sage

½ tsp poultry seasoning 

¼ tsp thyme leaves 

¼ tsp black pepper

1-2 tsp chicken bouillon or chicken soup base (low sodium if possible)

Chop the leafy tips (about 4" off the top of the stalks) off a bunch of celery. Rinse them off and put them in a large pot or Dutch oven. Peel and cut the carrots and onions into chunks and add to the pot. (I saved a handful to put inside the chicken cavity). Add the spices and ONE quart of water. Put the chicken in the pot and cover with a lid. Bring to a boil on high, then reduce heat and let simmer for 45-60 mins. Make sure once you reduce the heat that you're only getting little bubbles around the edge of the pan and not a rolling boil. Too much liquid will evaporate otherwise and you'll lose valuable flavor. 

Let the chicken sit for about 15 minutes to cool before removing it from the pan. Carefully, cut/pick the chicken off the carcass and set aside. Strain the vegetables from the broth and return them to the pan with the chicken carcass. Set the broth aside. Add the second set of seasonings and the last quart of water. Repeat the process for cooking the stock. 

This will give you enough chicken and stock for at least two pots of chicken noodle soup, or chicken and noodles. You can freeze whatever you don't use.

(To cut back on the fat, you can let the broth cool in the fridge then skim the fat off the top before freezing/using.)

Buffalo Chicken Salad

This is the most supremely lazy recipe for a most delicious meal.

Bagged lettuce (I used romaine, spring mix and baby spinach)
Grape tomatoes
Croutons
Pre-breaded chicken strips (frozen chicken tenders is what I used, but you can use fresh)
Cookies brand "Wings n' Things" hot sauce (or the sauce of your choice)
Ranch dressing (I use Hidden Valley Ranch - buttermilk recipe)

While the oven preheated for the chicken strips, I made the salad dressing and mixed the bags of lettuce together in a big bowl. Remember, I always make enough for lots of leftovers, hence the three bags of lettuce. Since my kiddo doesn't like croutons and hubby doesn't like grape tomatoes, I left the ingredients separate so everybody could make it to their liking.

Once the chicken strips were done, I dunked them in the hot sauce, then sliced them into smaller strips.

Throw everything you want in the bowl with the dressing and top with fresh crushed black pepper.

You could add shredded cheese, crumbled blue cheese, celery, carrots, bacon or any other fresh vegetables of your choosing.