Tag Archives: onion

Chicken, Crock pot, Dinner, Kid Friendly, Soups

Roasted Chicken Noodle Soup (Crock Pot)

May 1, 2011 admin Leave a comment

I just found a new favorite chicken soup ! For years I have made ‘my chicken soup’ more often than any other recipe. But this one just takes the cake and this is my new ‘go to’ recipe. It combines home cooked goodness with just a little something extra…the evaporated milk makes the broth become such a mellow base and the roasted chicken has such a great texture – very different from your traditional soup where you cook the chicken in the broth. Give it a try !!

6 servings
373 calories per serving

1 c onions, chopped
1 c carrots, chopped
1 c celery, chopped
1 clove garlic, minced
2 t oil
¼ t flour
½ t oregano flakes
¼ t onion powder
¼ t garlic powder
6 c fat free chicken broth
2 c water
4 c diced potatoes (I used canned)
1 t salt
2 c skinless roasted chicken, diced (Perdue Shortcuts work great here!)
2 c wide egg noodles
1 c fat free evaporated milk

Heat a skillet and add oil and brown onions, carrots, celery and garlic. Stir in flour, oregano, garlic powder and onion powder and then pour into crock and mix in broth, water, potatoes and salt. Cover and cook on low 5-6 hours. Add chicken, noodles and milk and cook until noodles are tender, about ½ hour. If you don’t have a crock pot, you can easily do this stove top. Just let it simmer for an hour or 2 at very low temperature for the first step, then add the chicken, noodles and milk and let cook another 15 minutes or so.

Lunch, Pork, Soups

Emeril’s Ham and Split Pea Soup

April 16, 2011 admin Leave a comment

I made just a few variations to Emeril’s original recipe. This is just OUTSTANDING ! The flavor is so big and I like the texture of this so much better than the pureed versions of split pea soup.

6 servings
268 calories per serving

1 pound dried split peas
1 ham bone (leftover from a baked ham meal)
3 T butter
1 c finely chopped onions
¾ c finely chopped celery
½ c finely chopped carrots
2 t minced garlic
1 lb. lean ham cut into small cubes (leftover from baked ham meal)
1 t salt
1 t pepper
¼ t red pepper flakes
8 c water
1 bay leaf
1 t thyme flakes

Even if the package says that no soaking is necessary, soak the peas over night in a large bowl with water at least 2 inches over the peas. Drain and set aside.

Melt butter and cook onion 2-3 minutes. Add celery and carrots and cook another 2 minutes. Add garlic and cook 30 seconds. Stir in peas, water, ham, and spices. Add in ham bone. Cover and cook 1 hour or until peas are tender. Remove ham bone and bay leaf, leave uncovered and cook another ½ hour to thicken. If it gets too thick, add extra water.

Chicken, Dinner, Mexican

Chicken Mole Stew

April 12, 2011 admin Leave a comment

I’ve made this with beef and I think I actually prefer it with chicken ! The chicken almost looks like beef since it has all the spicy goodness coating it and the flavor is mellow and deep like a good mole. This is not a REAL mole, but the flavor is definitely similar and once you taste this, you’ll find yourself craving it 🙂

6 servings
297 calories per serving

2 T unsweetened cocoa
2 T ground coriander
3 t garlic powder
3 t ground cumin
3 t ancho chile powder
3 t paprika
3 t oregano flakes
¼ t cinnamon
2 lbs. boneless skinless chicken breast cut into 1 inch cubes
1/4 c flour
1 T oil
½ c chopped onion
½ c chopped green bell pepper
½ c dry red wine
14.5 oz. can diced tomatoes, undrained
1 t salt
¼ t pepper

Combine the first 8 ingredients then stir in the chicken and mix well. Remove the chicken and then add flour to the rest of the spices and whisk well. Then add the chicken back and toss. Heat oil in a Dutch oven on medium high and add chicken pieces and sauté 5 minutes browning all sides then remove to a plate and keep warm. Add onion and pepper to the pan and cook 6 minutes then stir in the wine and tomatoes (with their liquid), add back in chicken, cover and set heat to low and simmer 1 hour stirring occasionally.

Dinner, Fish

Tuna Casserole

April 8, 2011 admin Leave a comment

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Everyone loves a good tuna casserole. This one tastes great and is way lower in the calorie department than my regular recipe. It gets skinnied up by using a slim milk and broth based sauce rather than a creamier version. The results are great !

6 servings
390 calories per serving

8 oz. whole wheat egg noodles
1 medium onion, chopped finely
8 oz. sliced mushrooms
½ t salt
¼ t pepper
½ c chicken broth
6 T flour
3 c skim milk
12 oz. can chunk light tuna in water, drained well
1 c frozen peas, thawed
1 c finely shredded parmesan cheese
½ c panko breadcrumbs
Pam

Cook noodles according to package directions. Preheat broiler.

Heat a skillet and spray with Pam. Then cook onions 5 minutes. If they start to dry out, add a tablespoon or so of hot water. Add mushrooms and cook another 3 minutes. Add wine and continue cooking until liquid is evaporated, about 4 minutes then add milk, salt and pepper. Sprinkle peas with flour and mix to coat. Add to mushroom mix with tuna and half of the parm. Stir in the noodles. Place in a baking dish and sprinkle with crumbs and the rest of the parm. Broil 3-4 minutes until bubbly and top is brown.

Sprinkle the casserole with breadcrumbs and the remaining 1/2 cup Parmesan. Broil until bubbly and lightly browned on top, 3 to 4 minutes.

You can also prepare this ahead and then sprinkle with the breadcrumbs and cheese last minute, cover and bake at 350 degrees for an hour or so, taking off the cover the last 10 minutes to brown the top.

Dinner, Kid Friendly, Pork

Pork Chops and Apple Stuffing

April 4, 2011 admin Leave a comment

The apples added to the stuffing make all the difference in this meal – it is special and memorable ! Try serving with Buttery Carrots.

6 servings
290 calories per serving

6 boneless pork chops, about 1 1/2 lb.
1 medium onion, sliced thin
1 T oil
2 medium apples, thinly sliced
1 1/2 c water
6 oz. Stove Top stuffing

Heat oil in skillet and cook onion 3 minutes then add pork and cook 4 minutes per side or until done. Move meat to a plate and keep warm. Add apples and water and bring to a boil and then stir in stuffing and place on top. Cover and let stand 5 minutes.

Dinner, Kid Friendly, Pork

Ham, Broccoli and Rice

March 21, 2011 admin Leave a comment

This couldn’t be easier and it turns out a great healthy meal that the whole family will enjoy. I love one dish meals ! If you don’t have leftover ham on hand, try using Canadian bacon.

4 servings
290 calories per serving

2 t margarine
½ c chopped onion
4.3 oz. package of long grain and wild rice mix
1 2/3 c water
2 c frozen broccoli florets
1 ½ c diced cooked ham
1 cup shredded low fat cheddar cheese

Melt margarine in a skillet on medium heat and cook onion and rice from the mix for 2-3 minutes them pour in water and seasoning packet and bring to a boil. Reduce heat to medium low, cover and cook 10 minutes then lay broccoli and ham over the rice and bring back to a boil before lowering heat to medium low. Then cover and cook another 10-15 minutes or until rice is tender. Uncover and add cheese to top – let simmer 5 minutes to melt cheese. Serve immediately.

Beef, Crock pot, Dinner, Kid Friendly

Beef Stroganoff Topped Potatoes (Crock Pot)

March 16, 2011 admin Leave a comment

This serves up a super scrumptious stroganoff and serving it atop potatoes is a nice change from the typical noodles.

Beef Stroganoff Topped Potatoes (Crock Pot)

6 servings
320 calories per serving

1 medium onion, chopped
1 ½ lb. boneless beef round steak cut into strips
2 4.5 oz. jars of Green Giant Sliced Mushroom and Garlic, drained
2 t beef boullion crystals
2 T water
1 t garlic powder
1 t onion powder
Salt and pepper to taste
6 medium baking potatoes
8 oz. low fat sour cream
1 T flour
1 T ketchup
Chopped parsley for garnish

Layer onion, beef and mushrooms in the crock pot. Combine beef boullion, salt, pepper, spices and water and pour over beef mix. Cover and cook on low 8-10 hours. An hour before serving, cook baked potatoes (LINK TO RECIPE). Mix sour cream, flour and ketchup and stir into beef mix. Place heat on high and recover and cook another 10 minutes. Cut potatoes in half lengthwise and loosen the pulp with a fork. Spoon beef mix over potatoes and sprinkle with parsley.

Lunch, Soups

Spicy Tomato and White Bean Soup

March 14, 2011 admin Leave a comment

This has the down home earthy flavor that all good soups should have. I had a leftover baked potato when I made this last, so I cubed it up and threw it in for some extra bulk. Sometimes I used canned chipotle pepper instead of poblanos. This one is easy to make your own – so many extras go so well with the ingredients.

4 servings
157 calories per serving

14 oz. can chicken broth, divided
1 c water
2 t chili powder
1 t ground cumin
16 oz. can navy beans, drained and rinsed
1 medium poblano chile, halved and seeded
1/2 onion, cut into wedges
1 pint grape tomatoes
1/4 c chopped cilantro
2 T lime juice
1 T oil
1/2 t salt
¼ t pepper

Mix broth, chili powder and cumin in a large soup pot on medium high heat. Mix the water with the pepper and onion in a food processor and pulse to chop veggies. Add onion mix to pot. Mash some beans a bit to help thicken the soup and then add all beans to the pots. Put tomatoes and cilantro in food processor and coarsely chop then add this to the pot. Bring all to a boil then cover, reduce heat and simmer 5-7 minutes. Remove from heat and stir in lime juice, oil, salt and pepper.

Chicken, Dinner, Kid Friendly

Breast of Chicken Hortelana (Baltimore International College)

March 4, 2011 admin Leave a comment

This was one of those meals that just had that special extra something. Thanks to Baltimore International College School of Culinary Arts for another great recipe that brings gourmet cooking into your home. Sure, you could just brown up the chicken and call it done…but by adding these few extra ingredients to the pan, simmering, and then serving over the chicken, you have a restaurant quality dish that you will be proud to serve. And at only 277 calories per serving, there’s plenty of room for a nice side as well.

Baltimore International College School of Culinary Arts has many, many recipes for you to try out (just go to the menu option ‘Programs” and then you will see a link to the recipes. And if you know someone with a passion for food looking for formal schooling, pass along the link. So make sure to visit – just click the banner below 🙂

2 servings
277 calories per serving

2 boneless skinless chicken breasts, 4 oz. each
1 T flour
1 T olive oil
½ t salt
1 oz. finely chopped onion
1 clove garlic, minced
¼ c mushrooms, sliced
1 oz. finely diced ham (I used some leftover Canadian Bacon)
¼ t pepper
2 oz. white wine
1 T lemon juice
2 oz. chicken broth
1 T chopped parsley or cilantro

Pound the chicken down a bit with a meat mallet or the bottom of a heavy pan – make sure the meat is even so it cooks evenly. Dredge in flour and then cook in hot oil. Sprinkle with salt. Cook approximately 2 minutes each side then remove from pan and keep warm. Add ham, onion, garlic, and mushrooms to pan and cook 3 minutes. Add wine, stock, and lemon juice and simmer a minute longer. Place chicken back in pan, add parsley and cook 2-3 minutes or until done. Serve sauce over chicken breasts.

Asian, Crock pot, Lunch, Soups, Turkey

Asian Turkey Soup (Crock Pot)

February 27, 2011 admin Leave a comment

Meals that you start in the morning and then come home to much later are so convenient ! This soup has that great all day simmer flavor. And like many soups, it is so versatile – – have some extra peas this week, throw them in. Have vegetable broth, but not chicken broth, switch it out. Have chicken instead of turkey…no problem ! Make this one your own !

6 servings
166 calories per serving

28 oz. chicken broth
1 ½ c water
1 lb. turkey breast or boneless skinless chicken breasts, cut into bite sized pieces
2 c sliced mushrooms
2 medium carrots cut into short thin strips
½ c chopped onion
2 T soy sauce
2 T grated fresh ginger
4 cloves garlic, minced
1 ½ c sliced bok choy
1 c instant brown rice
Salt and pepper to taste
2 T Asian hot garlic chili sauce (optional – stir it in at the beginning stages if you like a spicy soup)

In a 4 qt. crock pot mix turkey, broth, mushrooms, water, carrots, onions, soy, ginger and garlic (and optional chili sauce). Cover and cook on low 7-8 hours or high 4 hours. If cooking on low, turn to high heat after 7-8 hours and stir in bok choy and raw rice. Cover and cook 15 minutes more.