~~~~~ Chicken %26amp; Barley Soup ~~~~~
Serving: 15
Prep Time: 60 minutes
Cook Time: 120 minutes
Total Time: 180 minutes
1 cut-up chicken
1/2 cup onion, chopped
1 cup celery, chopped
1 cup carrot, chopped
1/2 cup barley
1 chicken bouillon cube
1/2 tsp dried sage
pepper
1. Cover chicken with water in a large pot.
2. Bring to a boil and reduce heat and simmer 1 1/2 hours, skimming foam from top occasionally.
3. Remove chicken from broth and cool.
4. Cool broth, or refrigerate overnight and remove fat.
5. Skin and de-bone chicken, and chop into bite-sized pieces.
6. Re-heat broth to boiling and add remaining ingredients.
7. Reduce to a simmer and cook for 1 hour or until barley is tender.
~~~~~~~~Mediterranean Salad~~~~~~~~
1/8 tsp black pepper, freshly ground
1/8 tsp salt
2 Tbsp olive or flaxseed oil
2 Tbsp lemon juice
4 cucumbers, peeled, quartered length-wise and thinly sliced
3 cloves garlic, minced
1/4 cup red onion, thinly sliced
4 ripe tomatoes, chopped
1/4 cup balsamic vinegar
Prep %26amp; Cooking Time: 10 min.
6 servings Serving Size: 1.750 cup
Directions:
In a small bowl or cuvette combine garlic, balsamic vinegar, oil, lemon juice, freshly ground black pepper and salt. Mix well. In a large bowl combine all vegetables and toss well with dressing. Serve immediately or cover and chill for up to a one to two hours.
educe to a simmer and cook for 1 hour or until barley is tender.
Good luck %26amp; enjoy!..._;-)Whats ur fav soup or salad recipe?
CHINESE MEATBALL SOUP
MEATBALLS:
1 pound ground beef, chuck or sirloin, lean
3/4 cup oatmeal or bread crumbs
2 tablespoons soy sauce
1 tablespoon dry sherry
2 teaspoons sesame oil
1 1/2 teaspoons fresh ginger, minced finely
1/2 teaspoon black pepper
1/4 cup chicken broth
1 egg
SOUP:
2 large cans (14 ounce) chicken broth
1 cup water
1 package (6 ounce) frozen snow pea pods
1/2 pound baby carrots, cut in half
1 1/2 cups fresh or canned bean sprouts
1/2 cup green onions, thinly sliced
1 1/2'; cube fresh ginger, finely grated
1 clove garlic, finely minced
peanut or olive oil for roasting
Combine soup ingredients in large saucepan over low heat to simmer (reserve snow pea pods and carrots for broiling or stir frying).
Prepare meatballs: stir ingredients together, shape into 1 1/4'; meatballs and place on lightly oiled broiler pan. Spray lightly with an olive oil spray if you used very lean meat. Broil until nicely browned or bake at 400掳 15 minutes.
To roast the baby carrots, cut carrots in half, lengthwise. Rub in one or 2 tablespoons of olive or peanut oil, and sprinkle between the meatballs on the broiler pan. Do the same with the thawed snow peas.
Check while broiling, and remove carrots, snow peas, and meatballs as they begin to brown. Drain on paper towels briefly and add to soup. If you wish to skip this step, you may alternatively brown the meatballs, snow peas, and carrots in a wok.
With all ingredients now in soup, simmer over low heat 15 to 20 minutes and season to taste with salt, pepper, a pinch of Chinese Red Pepper, if desired, and a dash of soy sauce.
CHICKEN AND BEAN SALAD
2 cups cooked chicken, shredded
1 can cannellini beans
1/4 cup green onions, sliced
1/3 cup Miracle Whip Salad Dressing
1 tablespoon soy sauce
1 teaspoon freshly grated ginger
2 teaspoons rice vinegar
1/4 teaspoon dijon mustard
2 garlic cloves, minced
1/2 red onion, sliced thinly
1/8 teaspoon cayenne pepper (pinch)
lettuce leaves
Combine chicken, beans, onions, in a salad bowl.
In a small bowl or blender, combine ginger, soy sauce, vinegar, mustard, garlic, and mayonnaise; blend.
Toss with chicken mixture and serve over lettuce leaves.
Potato and Sausage Soup
6 slices of bacon (cooked and crumbled)
1 lb. sausage (browned)
1 onion (chopped/browned with sausage)
3 stalks celery (chopped/browned with onion %26amp; sausage)
1 large can of Chicken Broth
5-6 Potatoes (sliced or chopped)
1 bunch of Kale or 1 small bag of Spinach
1 pint heavy cream
Salt and pepper to taste
Cook bacon, crumble, set aside, brown sausage, onion and celery in bacon drippings, drain. Add chicken broth and potatoes, cook 20 minutes. Add Kale and heavy cream and crumbled bacon. Salt and pepper to taste and serve with a salad and crusty bread for dipping!
Salad of any kind will do with this, or it is fine all by itself.
Three Bean Salad with a twist!
1 can Mixed Beans (drained)
1 can Light Red Kidney Beans (drained)
1 Can Garbanzo Beans (drained)
1 Bottle French Dressing
1 Bag of Frito's Brand Corn Chips
Mix the beans with the French Dressing. When you are ready to serve blend in the Frito's. Awesome Salad and good for you, well except for those Frito's but they make the beans worth eating!
Waldorf Salad
Chopped apples
Grapes (green, red or black)
Walnuts
Raisin's
Mayo
Lemon Juice
Salt and pepper to taste
chicken tortilla soup
INGREDIENTS
1 onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried oregano
1 (28 ounce) can crushed tomatoes
1 (10.5 ounce) can condensed chicken broth
1 1/4 cups water
1 cup whole corn kernels, cooked
1 cup white hominy
1 (4 ounce) can chopped green chile peppers
1 (15 ounce) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro
2 boneless chicken breast halves, cooked and cut into bite-sized pieces
crushed tortilla chips
sliced avocado
shredded Monterey Jack cheese
chopped green onions
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DIRECTIONS
In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.
french onion soup
INGREDIENTS
2 onions, thinly sliced
1/4 cup butter
2 tablespoons all-purpose flour
2 (10.5 ounce) cans beef broth
2 1/2 cups water
6 slices French bread, toasted
1/2 cup grated Parmesan cheese
1/2 cup shredded Swiss cheese
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DIRECTIONS
Preheat oven to 425 degrees F(220 degrees C). Separate sliced onion into single rings.
In a medium sauce pan saute onions in butter until soft, approximately 20 minutes. Stir in flour and gradually add broth and water. Bring to a boil and simmer for 20 minutes.
Meanwhile, toast French bread slices.
Place toasted bread into soup bowls. Pour soup mixture over bread and sprinkle with Parmesan and Swiss cheese. Bake for 10 minutes.
:) yum
fruit salad
1 head lettuce
2 cans fruit cocktail
1 small jar miracle whip
milk
parsley
1/2 cup sugar
mix miracle whip, milk , sugar and parsley to make a dressing. you want it to be creamy but not thick or runny. I have never measured the milk I just eyeball it.
cut lettuce, drain fruit, mix add dressing just before serving and stir well.
This is one of my favorite soups - it's a little spicy, definitely filling, %26amp; great with a crusty loaf of bread....
Zuppa Toscana Soup
1lb hot Italian sausage
3 cloves garlic, chopped
4 large russet potatoes, cut into bite-sized pieces
1 3lb 1.5oz can (or 6 cups) chicken broth
2 1/2 to 3 cups water
6 cups chopped kale, loosely packed
1 cup heavy cream
+ salt %26amp; pepper to taste
freshly grated parmesan to sprinkle on top
On medium heat, brown sausage with garlic. If there is fat left in bottom of pan, drain. Return to heat and add chicken broth, water, potatoes %26amp; kale %26amp; simmer slowly, uncovered to let stock reduce %26amp; flavor develop, about one hour. When potatoes are fork tender, stir in heavy cream.
Spoon into bowls %26amp; sprinkle with grated parmesan
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