Tag Archives: garlic

Tuscan Chicken Soup

December 9, 2011 admin 1 Comment

Warm soup on a cold day; nothing could be better. This soup is a little bit pasta fagioli, a little bit chicken soup, a little bit minestrone and a little bit straccitella – it’s everything soup 🙂

6 servings
390 calories per serving

1 T olive oil
1 T butter
2 garlic cloves, minced
1 c coarsely chopped carrot
1 medium onion, chopped
13.25 oz. can sliced mushrooms, drained
1 1/2 c diced potatoes
2 15 oz. cans cannellini beans, rinsed and drained – take ½ c and mash them; leave the rest whole
4 cups fat free chicken broth
2 cups vegetable broth
1 c water
1 t garlic powder
1 t onion powder
1 t oregano flakes
1 t parsley flakes
3 c cooked chicken breast, shredded or diced
10 oz. spinach
3 T chopped basil
Salt and pepper to taste
½ c grated parmesan cheese

Heat butter and oil in a soup pot – sauté onion 4 minutes. Add garlic, carrot, mushroom and potato and sauté another 7 minutes. Add broth, beans, mashed beans and seasoning and simmer 10 minutes. Add chicken and cook 3 minutes. Add basil and spinach and cook another 3 minutes. Garnish with parmesan cheese.

Crock pot, Dinner, Kid Friendly, Pork

Crock Pot Pork Loin

November 30, 2011 admin Leave a comment

This tenderloin comes out juicy and tender after cooking all day. There is nothing quite as convenient as a crock pot ! The onion soup mix holds all the flavor you need to make this a family favorite.

6 servings
291 calories per serving

2 lb. pork tenderloin
1 oz. envelope dry onion soup mix
1 c water
3/4 c red or white cooking wine
3 T garlic, minced
3 T soy sauce
Salt and pepper to taste

Place meat in crock and sprinkle with the soup mix. Add water, wine and soy and turn the meat to coat it. Spread garlic on top of roast and sprinkle with salt and pepper. Cook on high 4 hours or low 7-8 hours. If you like the top to be brown, broil for a few minutes before slicing.

Appetizers

Roasted Garlic Dip

November 26, 2011 admin Leave a comment

Just the right amount of garlic in a great savory dip that is perfect for any occasion.

4 servings
155 calories per serving

2 whole garlic heads
4 T mayonnaise
5 T plain Greek yogurt
1 t mustard
1 T olive oil
Salt and pepper to taste

Preheat oven to 400 degrees. Separate the garlic cloves from the whole head, peel them and place in a baking dish and mix with the oil and salt. Cover with foil and bake / roast 30-40 minutes (or until very tender) and then let cool 5 minutes. Mash garlic with a fork then combine with the rest of the ingredients. Cover and chill. Sprinkle with black pepper just before serving.

Chicken, Crock pot, Dinner

Chicken Marrakesh (Crock Pot)

November 25, 2011 admin Leave a comment

I love being able to throw together a meal in the morning and not think about it again until it’s time to put it on the table. Chicken Marrakesh is a great dish with the subtle flavors of cuisine from Morocco.

8 servings
290 calories per serving

1 onion, diced
2 cloves garlic, minced
2 large carrots, peeled and sliced
2 large sweet potatoes, peeled and diced
15 oz. can chick peas, drained and rinsed
2 lb. boneless skinless chicken breasts cut into bite sized pieces
1 t ground cumin
1 t ground turmeric
1/4 t ground cinnamon
1 t black pepper
2 t parsley flakes
Salt to taste
14.5 oz. can diced tomatoes

Place the onion, garlic, carrots, sweet potatoes, chick peas, and chicken into a slow cooker. Stir herbs into tomatoes then pour tomatoes over and stir well. Cover and cook on high 5 hours or low 8-9 hours.

Appetizers, Mediterranean

Olive Tapenade

November 22, 2011 admin Leave a comment

I can’t stop eating this !! It is just delicious. Serve as a spread on sandwiches, or as an appetizer with melba toasts or some other cracker.

16 servings (1 serving = 2T)
37 calories per serving

1 c kalamata olives, pitted
1 c green olives, pitted
1 T chopped parsley
1 t chopped thyme
1 t grated lemon rind
¼ t pepper
10 oil cured olives, pitted
2 garlic cloves, minced
1/4 t red pepper flakes

Place all in a food processor and pulse until chopped pretty fine. Serve with crackers or pita chips.

Dinner, Sides, Vegetables

Green Beans and Pepitas

November 17, 2011 admin Leave a comment

This is one of THE best veggie side dishes I have made in a long time. I bought a bunch of pepitas to make them for snacks and then came up with some other great ways to use them – this is one of the best ! The flavor and texture of the pepitas goes so well with the beans and the very simple seasoning. This is a special one !

6 servings
121 calories per serving

1 pound green beans
2 tablespoons oil
1/4 c pepitas (raw pumpkin seeds)
Kosher salt
Pepper to taste
1 t rosemary
1 garlic clove, minced

Boil water and add some regular salt and cook beans 5 minutes. Drain and rinse with cool water then cut them into 1 inch pieces. Heat 1 T oil in a skillet. Saute pepitas until they start to brown and pop, about 5 minutes. Sprinkle with salt and pepper and remove to a bowl. Heat the rest of the oil and cook garlic and rosemary 30 seconds. Add beans and pepitas and cook 2 minutes to heat through. Sprinkle with salt and pepper.

Dinner, Lunch, Soups

French Onion Soup

November 11, 2011 admin Leave a comment

Great French onion flavor in a simple to prepare soup that has such a depth of flavor. The sweet onions cook to perfection and the melted cheese over the top of the French bread is just delicious. The parmesan really adds a nice touch.

6 servings
255 calories per serving

2 T margarine or butter
2 1/2 large Spanish onions, peeled, sliced very thin
½ t Kitchen Bouquet
2 cloves garlic, minced
14.5 oz. beef broth
2 1/2 c cold water
½ c cooking wine (red or white)
2 bay leaves
6 slices French bread, toasted
1 c shredded Swiss cheese
1/4 c grated parmesan cheese
Salt and pepper to taste

Melt butter and add onions. Cook ½ hour or until golden brown. Stir frequently and add a tablespoon or 2 of extra hot water if needed to keep onions from getting crisp. Add Kitchen Bouquet, some salt and the minced garlic and cook a minute longer. Add broth, water, wine, and bay leaves. Cover and simmer for 1 hour. Preheat broiler. Remove bay leaves and place in individual oven safe ramekins or bowls. Top with a slice of French bread and sprinkle with parmesan then the grated Swiss and broil 3-4 minutes or until cheese is all melted and just starting to brown.

Dinner, Sides, Vegetables

Veggies and Noodles

October 30, 2011 admin Leave a comment

Cooking the garlic in the dressing gives this dish a great flavor, so full of garlic, but the flavor is not biting, it is mellow and perfect.

4 servings
105 calories per serving

2 large zucchini
2 large carrots, peeled
1 c egg noodles
1/4 cup light Italian dressing
2 cloves garlic, minced
1/4 c shredded part skim mozzarella cheese
Salt and pepper to taste

Peel zucchini and carrots into long ribbons using a vegetable peeler. Cook noodles according to package instructions and add veggie ribbons to the boiling water the last minute. Drain and return to pot.

Saute garlic and dressing 2 minutes and then pour over the noodles and veggies and sauté 2 minutes to heat through. Add salt and pepper. Sprinkle with cheese and serve.

Dinner, Sides

Grilled Mushrooms with Couscous

October 18, 2011 admin Leave a comment

Savory with just a bit of sweet from the dried cranberries. An earthy dish that is a great vegetarian main dish or a perfect side to a fish or chicken dinner.

4 servings
208 calories per serving

4 whole Portobello mushrooms
4 T white balsamic vinegar
Pam
½ c chicken or vegetable broth
½ c water
¼ t turmeric
2/3 c couscous
¼ c dried cranberries
½ t lemon zest
¼ t salt
1 t oil
2 cloves garlic, minced
8 oz. chopped fresh spinach
2 T water
1 T margarine
½ red bell pepper, finely chopped

Cut 4 slits in the top of each mushroom about 2 inches long and ½ inch deep. Remove stems and place top facing up in a baking dish. Sprinkle with half the vinegar and spray with Pam. Turn the mushrooms over and sprinkle with the rest of the vinegar. Spray again with Pam. Cover dish with plastic wrap and set aside. Combine broth, water and turmeric in a small pan. Bring to a boil and cook 3 minutes. Stir in the couscous, cranberries, lemon and salt. Remove from heat and cover and let stand 5 minutes or until ready to serve the dish. Heat another saucepan and add oil and then sauté garlic for one minute. Add the greens and 2 T water and cook 3 minutes. Add the margarine and stir in for 30 seconds. Remove from pan and keep warm. Cook mushrooms 3 minutes each side and place stem side up on a serving plate. Spoon the couscous mix on the top and then top with the greens. Sprinkle with bell pepper and serve immediately.

Dinner, Salads, Sides, Vegetables

Jalapeno Tomatoes

October 17, 2011 admin Leave a comment

Spicy and savory side dish that is perfect next to Mexican inspired meals. The cumin really makes this a different tasting salad.

8 servings
58 calories per serving

4 c halved cherry or grape tomatoes (plus any other sliced garden tomatoes you have)
1/3 c sliced scallions
2 cloves garlic, minced
1 jalapeno pepper seeded and sliced thinly
1/3 c white balsamic vinegar
1 T brown sugar
1 T oil
2 t minced ginger
1 t ground cumin
Salt and pepper to taste

Mix the tomatoes, scallions, garlic and jalapeno. Mix the rest of the ingredients to make a dressing then pour over the tomatoes and chill for at least 1 hour.