Hi everyone! I hope you're all enjoying the sunshine again! Hopefully it will stick around for a while!
Tomorrow we're having soup for dinner. I love soup and I'm in the mood for it. This is a Roasted Vegetable Rosemary Chicken Soup. This soup is really very easy to throw together but the trick is you roast the vegetables first. Roasted vegetables are so good and add a nice flavor. Soup is also a great food to throw in the freezer. I put them in freezer bags and lay flat. Then when you're ready to eat, you can either thaw it in the fridge or dump it in a big pot while frozen and it will thaw as it heats! To go with it, we're having a Creamy Fruit Salad. This is fruit with vanilla pudding. I will leave out the nuts since we're nut free but otherwise, I'm doing what the recipe says!
Roasted Vegetable-Rosemary Chicken Soup
Amy - amylz
1 cup (1-inch) cubed carrot
1 cup (1-inch) cubed onion
1 cup coarsely chopped mushrooms
1 cup (1-inch) pieces celery
1 cup (1-inch) pieces red bell pepper
2 tablespoons extra virgin olive oil
1 cup water
2 tablespoons chopped fresh rosemary
1/4 teaspoon salt
4 (14-ounce) cans fat-free, less-sodium chicken broth
2 garlic cloves, minced
1 pound skinless, boneless chicken breast, cut into 1/2-inch pieces
2 cups uncooked whole wheat rotini pasta
Preheat oven to 375°. Combine first 5 ingredients in a large bowl; drizzle with oil, and toss well to coat. Arrange vegetable mixture in a single layer on a jelly-roll pan lined with foil. Bake at 375° for 50 minutes or until browned, stirring occasionally. Combine water and next 5 ingredients (through chicken) in a large Dutch oven; bring to a boil. Reduce heat, and simmer 30 minutes. Add roasted vegetables; simmer 30 minutes. Bring soup to a boil. Add pasta; simmer 10 minutes, stirring occasionally. Yield: 8 servings (serving size: about 1 cup)
CALORIES 176 (25% from fat); FAT 4.8g (sat 0.8g,mono 3g,poly 0.7g); PROTEIN 17.9g; CHOLESTEROL 33mg; CALCIUM 45mg; SODIUM 450mg; FIBER 2.3g; IRON 1.5mg; CARBOHYDRATE 15.5g
Cooking Light, JANUARY 2006
Creamy Fruit Salad
Katie (Katiedid) from Recipezaar
2 medium bananas, diced
2 medium apples, diced
1 lemon, juice of
1 (20 ounce) can pineapple tidbits, drained, juice reserved
2 cups sliced strawberries
2 cups grapes
1/4 cup pecans, chopped
1 (1 1/2 ounce) box sugar-free instant vanilla pudding mix or vegetarian
1/2 cup water
Combine bananas, apples and lemon juice in large mixing bowl. Toss until evenly coated. Add pineapple, strawberries, grapes and pecans. In small mixing bowl, combine pudding mix, water and pineapple juice with a wire whisk until smooth. Add pudding mixture to fruit. Mix gently until thoroughly coated. Refrigerate until ready to serve.
The extra recipe today is for a crockpot meal that my kids love. You just throw everything in the crock and that's it. In 4 hours, you have dinner!
Wyoming Cowboy Casserole
Amy - amylz
The Everything Slow Cooker Cookbook
Cooking time: 4 hours
Preperation Time: 15 minutes
Serves: 4
1 pound ground beef
1 cup Colby Cheese, cubed
1 (10 3/4 oz) can condensed tomato soup
1 (16 oz) can whole kernel corn
1 (16 oz) can red kidney beans
1/4 cup milk
1 teaspoon dry onion flakes
1/2 teaspoon chili powder
Brown the beef in a skillet; drain off grease. Cut the cheese into 1/2 inch cubes. Add all ingredients to the slow cooker. Cover and cook on low for 4 hours.
Amy
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