“I’m a greater believer in luck, and I find the harder I work the more I have of it” –Thomas Jefferson
Good manners: The noise you don’t make when you’re eating soup. –Bennett Cerf
Lemon Chicken Quinoa Soup
Source cite, click here. Serves 6-8
- 2 cups cooked chicken, cubed or shredded
- 2 cups carrot, chopped
- 1 cup onion, chopped
- 1 cup celery, chopped
- 6 cups low-sodium chicken stock
- 1 cup milk
- ½ cup flour or cornstarch
- ½ cup quinoa, uncooked
- ¼ cup fresh squeezed lemon juice
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 2 bay leaves
- 2 teaspoons of lemon zest
- Thin lemon slices for garnish
- 1 teaspoon tarragon
- 1 teaspoon chives
- ½ teaspoon red pepper flakes (optional)
- Kosher salt and freshly ground pepper
Heat olive oil in large stockpot over medium high heat. Add carrots, celery and onion and saute vegetables until tender.
Add the garlic and red pepper flakes and cook for 1 minute. Then pour in the chicken stock. Add bay leaves and tarragon and season with salt and pepper.
In a separate bowl, whisk together cornstarch (or flour) and milk until it’s smooth; pour it into the soup pot.
Bring mixture to a boil and pour in the quinoa, then reduce the heat to medium-low and cook for 20 minutes or until the quinoa is tender.
Stir in chicken, lemon juice and the zest. Add chives and cook for another 5 to 10 minutes. Remove bay leaves and serve hot. Top with lemon slices.
This is the chili I made for the gender reveal get together.
- 1 small onion, chopped
- 1 (15.5 oz) can black beans undrained
- 2 (15.5 oz) can kidney beans undrained
- 1 (8 oz) can tomato sauce
- 1 (15.5 oz) corn, drained
- 2 (10 oz) cans diced tomatoes w/chilies
- 1 (4 oz) can chopped green chili peppers
- 1 packet taco seasoning
- 1 tbsp cumin
- 1 tbsp chili powder
- 2-3 boneless skinless chicken breasts
- 1/4 cup chopped fresh cilantro
- Shredded cheese
- Sour cream
Combine the above ingredients and then add the chicken. Press chicken down into the ingredients until it is covered.
Cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in.
Top with fresh cilantro, sour cream, grated cheese or whatever else you like.
Serves 6 to 8.
- 1 and a half 32 oz. sized bags of frozen hash browns
- 1 (32 oz.) box chicken broth (or you could use 2 15-oz cans)
- 1 (10 oz.) can condensed cream of chicken soup
- 1 (8 oz.) package cream cheese, softened
- 1 1/2 cups sharp cheddar cheese, grated, plus extra for garnish
- Cooked cubed ham (you could substitute cooked bacon)
- 1/2 teaspoon fresh rosemary, minced
- Salt and ground pepper, to taste
- Frozen peas (I buy a small frozen bag and shake in the desired amount when soup is hot)
- Combine hash browns, sharp cheddar cheese, chicken broth, cream of chicken soup, ham cubes and cream cheese in slow cooker.
- Season with salt and pepper, then use a spoon to break up cream cheese and mix things together.
- Place lid on slow cooker and cook on HIGH for 3 hours, stirring occasionally, until potatoes are tender.
- Taste and adjust seasoning, if necessary. Add frozen peas. Garnish with rosemary and/or more cheddar cheese if desired.
Thanks to my friend, Julie, for this recipe.
Italian Meatball Soup
- 2 cans low sodium beef broth
- 1 can low sodium chicken broth
- 1 can stewed tomatoes
- 1 large bag frozen veggies (whatever you like)
- 1 bag Italian meatballs (about 26)
Mix together and cook for 5 minutes. Then add:
- 1 can drained kidney beans
- 1 cup elbow macaroni
- 1 tsp. Italian seasoning
Serve with Parmesan cheese sprinkled on top.
I bought myself a new blender and thought I’d share this recipe:
This serves one person.
- 1 cup water
- 1 10-oz package frozen chopped broccoli
- 2 cups of milk
- 2 cups of Velveeta cheese cut into cubes
- 2 chicken bouillon cubes
- 1 half cup all-purpose flour
- 1 cup Half and Half
In a large saucepan, cook broccoli in 1 cup water. (Do not drain.) Put milk, cheese cubes, bouillon cubes and the flour into blender. Cover and blend mixture. Add this cheese mixture to your broccoli/and the water. Add the Half and Half. Cook, stirring frequently, over medium heat until hot and until mixture thickens.
I plead with you not to dwell on days now gone nor to yearn vainly for yesterdays, however good those yesterdays may have been. The past is to be learned from but not lived in. We look back to claim the embers from glowing experiences but not the ashes. And when we have learned what we need to learn and have brought with us the best that we have experienced, then we look ahead and remember that faith is always pointed toward the future. Faith always has to do with blessings and truths and events that will yet be efficacious in our lives. –Jeffrey R. Holland
I love lentil soup and just I discovered this wonderful recipe from the food blog http://www.insidekarenskitchen.com. Click here for the link to Karen’s blog for this recipe and to see her other fabulous healthy recipes.
“The hands that help are better far than lips that pray.” –Robert G. Ingersoll
- 3 cups chicken stock, canned or fresh
- 1 teaspoon salt
- 1 tablespoons cold water or chicken stock
- 1 tablespoon cornstarch
- 2 eggs beaten
- Scallions, sliced
Bring chicken stock and salt to boil. Combine cold water and cornstarch until smooth. Stir into stock. Cook until clear and slightly thick. Slowly add eggs to hot stock, stirring constantly. Serve at once. Garnish with sliced scallions. Yield: 4 servings.