Slow Cooker Chicken and Wild Rice Soup

Yield: Serves 8

Prep Time: 10 minutes

Cook Time: 3 1/2 hours-6 1/2 hours

Hearty chicken and wild rice soup that is made in the slow cooker! This simple soup is always a hit!

ingredients:

1 medium onion, chopped
3 carrots, peeled and chopped
3 stalks celery, chopped
2 cloved garlic, finely chopped
1 cup uncooked wild rice, rinsed and drained
2 bay leaves
1/2 teaspoon dried thyme
Salt and black pepper, to taste
4 boneless skinless chicken breasts (about 2 pounds)
10 cups low-sodium chicken broth
1/4 cup chopped fresh parsley

directions:

1. In a 6 quart slow cooker, combine onion, carrots, celery, garlic, wild rice, bay leaves, thyme, salt, and pepper. Top with chicken breast halves. Add the chicken broth.

2. Place the lid on the slow cooker and cook on low heat setting for 6 to 6 1/2 hours or on high-heat setting about 3 1/2 hours. Carefully remove chicken and shred with two forks. Return to the slow cooker and stir. Remove the bay leaves. Add the parsley and season with additional salt and pepper, to taste.

Sweet Potato Veggie Burgers

makes 7-8 large patties

2 cans cannellini white beans, drained
1 large sweet potato, baked/peeled/mashed (about 2 cups)
2 Tbsp tahini
2 tsp maple or agave syrup
1 tsp lemon pepper seasoning OR Cajun seasoning (or another fave spice!)
1/4 cup wheat flour
optional: additional seasoning (whatever you have on hand - I used a few dashes cayenne, black pepper and a scoop of nutritional yeast)
salt to taste if needed

plentiful Panko crumbs
safflower oil for pan

burgers: avocado, Dijon mustard, grain buns, romaine, onion, olive oil, pepper

Directions:

1. Bake sweet potato. Peel, place in large mixing bowl.
2. Add drained beans to mixing bowl. Mash beans and potato together.
3. Mash in seasoning, flour and any additional seasoning. Your mixture will be quite soft and moist. But you should be able to form a patty. Add more flour or a scoop of breadcrumbs - or dry rice to thicken the mixture if needed.
4. Heat 1 Tbsp safflower oil in a pan over high heat.
5. Form a patty from mixture and coat in Panko crumbs. Thick coating. Then drop the patty in the pan. Repeat until the pan is filled. Cook until browned on both sides. You could also bake. If baking, use less Panko.
6. Transfer cooked patties to paper towel. Cool for a few minutes.
7. Serve on toasted bun with lotsa toppings.

Note: yes this patty does fall kind of apart as you eat it. But that is OK because it tastes yummy. 

Cheesy Grilled Pizza Sandwiches

Recipe by Our Best Bites

There are not specific measurements in this recipe, because you can make them to your liking depending on the size of your bread.

Ingredients
rustic style sandwich bread
butter or olive oil
pizza sauce
garlic bread seasoning
pepperoni or turkey pepperoni
Mozzarella cheese

Instructions
Lightly butter one side of each slice of bread, or brush lightly with olive oil.  Sprinkle garlic bread seasoning on each slice and gently pat on with clean hands.  Turn slices of bread over.  Spread pizza sauce on each slice and sprinkle with cheese.  Place pepperoni slices on one of the sandwich halves and then place the two pieces of bread together.

Grill on a panini press or hot skillet, or place under a broiler in the oven, flipping once, until both sides of bread are toasted and golden brown and cheese is melted.  Cool for 3-5 minutes before slicing in half and serve.

Turkey and Black Bean Baked Burritos

2 lbs ground turkey, thawed and browned

1 small sweet onion, diced

1 (15 oz can) organic diced tomatoes, drained

1 (15 oz can) black beans, drained and rinsed

2 cups frozen sweet corn

2 cups salsa

1 tsp ground cumin

12 raw whole wheat tortillas (my favorite brand is Tortilla Land), heated until golden brown

2 cups shredded Colby Jack cheese (or your favorite cheese)

 Preheat oven to 375 degrees F. In a large skillet over medium heat, brown the ground turkey. Drain any excess liquid. Combine the onion, tomatoes, black beans, corn, salsa, and cumin with the browned ground turkey.

 Bring to boil. Reduce heat and simmer until onions are translucent and liquid evaporates. Approximately 8 to 10 minutes. Meanwhile, heat tortillas until golden brown.

 Place about 1/2 cup turkey mixture down the center of the tortilla. Top with about 2 Tbs of shredded cheese. Fold sides and then ends over to cover filling. Place seam face down on lightly greased 13x9x2 baking dish. Bake for 15 minutes.

 Try Simple Guacamole, Healthy 7 Layer Dip, or Fresh Sweet Corn Salsa as a side dish or topping for your burritos.

My husband loves to take the leftover burritos for lunch the next day. These are also a great ‘freezer meal’ option! Whenever you decide to have them, I guarantee they will become a quick and healthy family favorite.

chicken noodle soup

 

 

Prep time

15 mins

Cook time

1 hour 30 mins

Total time

1 hour 45 mins

 

Total Cost: $9.10

Cost Per Serving: $1.14

Serves: 8

KEVIN LIKES!

http://www.budgetbytes.com/2012/02/chicken-noodle-soup/

Ingredients

• 2 Tbsp olive oil $0.24
• 1 medium yellow onion $0.63
• 3 cloves garlic $0.21
• ½ lb. carrots $0.49
• ½ bunch celery $0.75
• 2 split chicken breast (bone-in) $5.35
• 1 tsp dried basil $0.05
• 1 Tbsp dried parsley $0.15
• ½ tsp dried thyme $0.03
• 1 whole bay leaf $0.15
• 10-15 cranks cracked pepper $0.05
• 1 Tbsp salt $0.10
• 6 oz. egg noodles $0.90

Instructions

1. Dice the onion and mince the garlic. Begin cooking them in a large pot over medium heat with 2 Tbsp of olive oil.
2. While the onion and garlic are sauteing, wash and slice the carrots and celery. Add them to the pot and continue to saute.
3. Pull the skin and any excess fat from the chicken breasts. Add the breasts to the pot along with the bay leaf, basil, parsley, thyme, and black pepper. Add eight cups of water. Cover, bring to a boil over high heat, then reduce the heat to low and simmer for one hour. Make sure the pot continues to simmer for the whole hour. If the heat is turned down too low and it is not bubbling away, the chicken will not shred easily.
4. After an hour of simmering, remove the chicken from the pot. Using two forks, pull the meat from the bone and shred it slightly. Season the broth with salt. Begin with one teaspoon and add more to your liking. I used one tablespoon total (or three teaspoons). The flavor of the broth will really pop once the salt is added.
5. Add the noodles to the pot, turn the heat up to high, and boil the noodles until tender (about 7 minutes). Return the shredded chicken to the pot, add two more cups of water (to account for evaporation and absorption from the noodles). Taste and season again with salt if needed (I didn’t need to). Serve hot!

Tuscan Kale & White Bean Soup

Serves 4

Ingredients1 Tablespoon extra virgin olive oil
1/2 onion, chopped
3 carrots, sliced
Salt & pepper
2 garlic cloves, minced or microplaned
1/2 lb kielbasa, cut into bite-sized pieces
4 cups chicken broth
1 can great northern beans, rinsed and drained
2×2″ Parmesan cheese rind
1 bay leaf
4 cups chopped kale (remove leaves from stems/center vein before chopping)
2 Tablespoons grated Parmesan cheese, plus more for garnish

Directions:

1. Heat oil in a large Dutch oven or soup pot over medium heat. Add carrots and onions then season with salt and pepper and cook until tender, about 5 minutes. Add garlic and cook for 30 seconds then add kielbasa and cook for 3 more minutes.
2. Add chicken broth, scraping the bottom of the pot to loosen brown bits, then add beans, Parmesan cheese rind, and bay leaf. Turn heat to high and bring to a boil. Stir in kale then place a lid on the pot, turn heat down to medium-low, and simmer until kale is tender, about 15 minutes. Stir in Parmesan cheese then taste and adjustment seasonings if necessary.
3. Remove bay leaf (Parmesan cheese rind can stay in – it will continue to flavor leftovers) then serve with additional Parmesan cheese sprinkled on top, if desired.

Whole Wheat Blender Pancakes...present 6.18.04

1 c wheat kernels
1 c buttermilk
2 tsp baking powder
1 tsp baking soda
4 T oil
2 T sugar
2 eggs
1/4 tsp salt

Place in blender the wheat kernels and buttermilk.  Blend for about 4 minutes, if still grainy increase time. Then add the rest of the ingredients to blender and blend for about 1 minute more.  Cook on a hot griddle about 350.

Health Nut Blueberry Muffins

Ingredients

• 3/4 cup whole wheat pastry flour
• 3/4 cup whole wheat flour
• 3/4 cup applesauce
• 1/4 cup oat bran
• 1/4 cup quick cooking oats
• 1/4 cup wheat germ
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup blueberries
• 1/2 cup chopped walnuts
• 1 banana, mashed
• 1 cup buttermilk
• 1 egg
• 1 tablespoon vegetable oil
• 1 teaspoon vanilla extract

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups.

In a large bowl, stir together the all-purpose flour, whole wheat flour, sugar, oat bran, quick-cooking oats, wheat germ, baking powder, baking soda and salt. Gently stir in the blueberries and walnuts. In a separate bowl, mix together the mashed banana, buttermilk, egg, oil and vanilla. Pour the wet ingredients into the dry, and mix just until blended. Spoon into muffin cups, filling all the way to the top.

Bake for 15 to 18 minutes in the preheated oven, or until the tops of the muffins spring back when lightly touched.

Lemon Crinkles

YIELD: MAKES 2-3 DOZEN COOKIES

Note: the recipe calls for a teaspoon of lemon zest. I didn't really measure, I just grated the zest from the lemon I was using and threw it in there. My guess is it was more like 2 teaspoons.

INGREDIENTS

• 1/2 cup (8 tablespoons) butter, softened
• 1 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1 large egg
• 1 teaspoon freshly grated lemon zest
• 1 tablespoon freshly squeezed lemon juice, from about 1/2 lemon
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1 1/2 cups all-purpose flour
• 1/2 cup powdered sugar

DIRECTIONS

1. Preheat oven to 350 degrees. Line rimmed baking sheets with silpat liners, parchment or lightly coat with cooking spray.
2. In a large bowl, cream butter and sugar together until light and fluffy. Add vanilla, egg, lemon zest and juice and mix well, scraping down the sides as needed. Add the dry ingredients (except the powdered sugar) and mix until just combined. Place the powdered sugar on a large plate or shallow pie dish. Roll tablespoon-size balls of dough in the powdered sugar to coat. Place on the prepared baking sheets, about 2 inches apart.
3. Bake the cookies for 9-11 minutes. The cookies will not be browned on the edges but they will have lost a bit of their shininess on top. Don't overbake! Cool the cookies on a cooling rack and store in an airtight container or eat immediately.

BBQ Shredded Chicken and Caramelized Red Onion Ranch Spaghetti

1 lb thin spaghetti noodles

4 Tablespoons extra virgin olive oil

1/2 large red onion, peeled and finely chopped

2 Tablespoons dry Ranch Dressing Mix

3/4 Cup chopped fresh cilantro leaves

Shredded BBQ Chicken Click HERE For Homemade Recipe

1.  Cook spaghetti noodles according to package directions; drain and rinse with cold water to stop cooking.  Place olive oil into a large pot over medium heat.  Saute red onions until softened and golden.  Add cooked spaghetti to onions; mix and add dry Ranch Dressing seasoning and cilantro leaves.  Season with a pinch of salt and pepper to taste.  Place noodles onto serving plates and top with warm shredded BBQ chicken.  Garnish with cilantro leaf and serve.

6 servings

BBQ Chicken Salad with Cilantro Ranch Dressing

3 Cups thinly sliced Green Leaf Lettuce
¼ Cup corn
¼ Cup black beans
8 grape tomatoes, halved
1 cooked grilled chicken breast
¼ Cup favorite BBQ Sauce
¼ Cup shredded mozzarella cheese

¼ Cup prepared ranch dressing
1 heaping Tablespoon fresh chopped cilantro leaves

1. Place lettuce into a salad bowl. Layer with corn, black beans and tomatoes. Dice cooked chicken breast and mix with BBQ sauce. Top over salad and sprinkle with mozzarella cheese.

2. Place ranch dressing and cilantro leaves into a small bowl to combine. Drizzle over salad and serve.

**This recipe is for 1 large serving, double accordingly**

Cowboy Caviar

Ingredients

• 1 can black eyed peas, drained and rinsed
• 1 can black beans, drained and rinsed
• 1 can shoepeg corn, drained and rinsed
• 4-5 Roma tomatoes, seeds removed and diced
• 2-3 diced avocados, ripe but still firm
• 4 green onions, sliced thin (I used 1/2 purple onion diced finely because that's all I had)
• around 1/2 to 3/4 cup Zesty Italian dressing
• 1/2 bunch cilantro, chopped finely
• 1-2 limes
• ground pepper and salt to taste

Instructions

1. Drain and rinse the black eyed peas, black beans, and corn. Add to a large bowl. Dice the tomatoes, making sure the seeds and insides are removed. You want to do this to make sure that there isn't too much liquid in the dip. Add the diced tomatoes and cilantro to the bowl. Slice the green onions finely (or purple onion) and add to the bowl. Dice the avocado and squeeze a little of the lime juice over the avocados so they don't brown as quickly. Squeeze the rest of the lime juice into the bowl. Add the Italian dressing and stir to coat all the ingredients. Add salt and pepper to taste.
2. Chill in the refrigerator until cold and flavors have marinated together. This is best served the same day as prepared. Serve with tortilla chips.

BAKED COCONUT SHRIMP WITH PINEAPPLE DIPPING SAUCE

total time 26 mins
24 shrimp

Ingredients:

1 T lime juice
2 tsp finely chopped fresh jalapeno pepper
1/2 c pineapple preserves
1 pound uncooked large shrimp peeled and deveined
2 egg whites
2 T cornstarch
2 c sweetened flaked coconut

Directions

1. 1Combine lime juice, jalapeno pepper, and pineapple preserves in a small bowl and mix well. Cover and refrigerate until ready to serve.
2. 2Preheat oven to 400 degrees and line a cookie sheet with parchment paper.
3. 3In a small bowl beat egg whites with a hand mixer until soft peaks form.
4. 4Place cornstarch and coconut on two separate plates. Hold shrimp by the tail and dip and coat the shrimp with cornstarch. Next, dip the shrimp in the egg whites and finally in the coconut coating well.
5. 5Place shrimp on the cookie sheet and bake for 15-17 minutes or until coconut is a golden brown. Make sure to turn it once halfway through (around 8 minutes into cooking time) to make sure both sides brown.
6. 6Serve with pineapple dipping sauce.