chicken vegetable soup

It's a cold, rainy day here, so for lunch I'm making this deliciously low-fat recipe from my mother-in-law. She made it for us when she was out last time and it really is a new favorite of ours. You can also find it in the February/March 2004 issue of Taste of Home:

Chicken Vegetable Soup

1 lb. boneless skinless chicken breasts, cubed
2 cups chicken broth, divided
1 tsp. Italian seasoning
1 garlic clove, minced
1/4 tsp. paprika
4 small red potatoes, cut into 1" cubes
3 small carrots, cut into 1/2" pieces
5 celery ribs, cut into 1/2" pieces
1 medium onion, cut into wedges
2 Tbsp. chopped celery leaves
2 Tbsp. flour
2 Tbsp. minced fresh parsley
1 1/2 tsp. lemon juice

In a large saucepan combine chicken, 1 3/4 cups broth, Italian seasoning, garlic and paprika. Bring to boil. Reduce heat; cover and simmer for 10 minutes. Add potatoes, carrots, celery, onion and celery leaves. Bring to boil. Reduce heat and simmer for 20-25 minutes or until vegetables are tender. In a small bowl, combine flour and remaining 1/4 cup broth until smooth; add to pan. Bring to boil; cook and stir for 2 minutes or until thickened. Stir in parsley and lemon juice. Serves 4.

graham wafer bars

These bars are quick and easy and go over well with every age. They taste a lot like Skor candy bars.

Graham Wafer Quickies

1 1/2 pkg graham wafers
1 cup margarine
1 cup brown sugar
1 1/2 cups milk chocolate chips
1 cup pecans

Line a buttered 12x15" baking sheet with wafers. Boil margarine & sugar for 2-3 minutes. Add nuts and spread over crackers. Bake at 400 degrees for 5-6 minutes. Take out and sprinkle with chocolate chips; return to oven for 1 minute to help melt the chocolate, then spread with a knife.

summery salad choices

I don't know about you, but living here in Alberta in summer, I hesitate to turn on the oven... no air conditioning, you end up paying for the luxury of an oven-baked meal! So I'm always looking for recipes for salads, etc. since the appetites seem to wane a little in the heat. Here's a couple fresh summery salads that are healthy and attractive as well... note: this is what I would classify as chick food... no guy I know would actually willingly eat these... :)


Black Bean Salad

16-oz can black beans, drained & rinsed
8-oz can whole kernel corn, drained
4 oz Monterey Jack cheese, cubed
3/4 cup green onions, sliced
3/4 cup celery, sliced
1 small red pepper, diced
2 Tbsp. lemon juice
1 tsp. cumin
1 garlic clove, minced
3/4 cup picante sauce
1 Tbsp. olive oil

Combine first 6 ingredients. Blend gently. Combine remaining 5 ingredients; mix well. Toss with bean mixture and chill well before serving.




Avocado Delight

3 avocados
2 large tomatoes
1 cucumber
1/2 lemon
Celtic sea salt

Cube ripe avocados, tomatoes and cucumber together into bowl. Squeeze lemon and salt over top of everything and mix together.

spicy chicken fettuccine in peanut sauce

This recipe originally comes from a Southern Living magazine - I got it from a good friend who came from Florida and we've enjoyed it many times. It's gourmet enough for dh and I, but the peanut butter flavor is a definite "go" with my boys every time as well.

Spicy Chicken Fettuccine in Peanut Sauce

2-3 carrots, peeled
1/3 cup peanut butter
2 Tbsp. honey
1 Tbsp. fresh chopped ginger
1 Tbsp. soy sauce
1-2 tsp. crushed red pepper*
1 clove garlic, minced
1 16-oz. can chicken broth
1 lb. chicken breast
5 cups cooked fettuccine
6 Tbsp. green onion
6 Tbsp. peanuts

Shave carrots lengthwise into thin strips using a potato peeler; set aside. Combine peanut butter, honey, ginger, soy sauce, pepper, garlic and 1/3 cup broth. Stir with whisk until smooth; set aside. Place chicken in saucepan with remaining 1 cup broth. Boil for 4 minutes; let sit for 20 minutes. Remove and cut into 2" pieces. Toss carrots, sauce, chicken and noodles. Place in 6 large bowls. Top each with 1 Tbsp. each green onion and peanuts. Serves 6. Low calorie and delicious!

*Note: I use only about 1/4 tsp. cayenne pepper since Tech Guy and the boys do not like it too spicy - that amount gives it just enough bite to notice, but not enough to burn your mouth! Enjoy...

berry muffins

Summertime... nothing tastes so good as fresh juicy berries... Here's a recipe for Blueberry Muffins (I often use raspberry) and they are good. You can use fresh or frozen berries and enjoy them year long!

Blueberry Muffins

2 cups flour
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. baking powder
2 eggs
1 cup sugar
1/2 cup oil or margarine
1/2 tsp. vanilla
1 cup sour cream
1-2 cups blueberries

Combine dry ingredients. Beat eggs; slowly add sugar. Stir in oil and vanilla. Add dry ingredients alternately with sour cream. Fold in blueberries. Pour into greased or lined muffin tins. Sprinkle with cinnamon & sugar. Bake 20 minutes at 375 degrees. Makes 18 muffins.