Chicken Tortellini Soup

 

Chicken Tortellini Soup

This is not my recipe.  I got it from: 

http://www.cuisinerecipes.com/2011/01/27/chicken-tortellini-soup/?utm_source=CuisineRecipes&utm_medium=email&utm_campaign=4456

I did however change it up a little.  I didn't have any cheese tortellini ( I usually always have some on hand in my freezer) so I used Barilla Ricotta and Spinach tortellini instead.  I also did not have any sherry so I skipped it.

Chicken Tortellini Soup

Store-bought tortellini and roasted chicken put this recipe squarely in the easy-to-make category, yet it tastes like it took all day.

Makes: 12 cups

Total time: 1 hour

2	cups diced onion
2	cups sliced celery
1	cup sliced carrot
1	Tbsp. minced garlic
1	Tbsp. dried Italian seasoning
2	Tbsp. olive oil
1⁄4	cup dry sherry
8	cups low-sodium chicken broth
4	cups chopped cooked chicken (1 lb.)
3	cups refrigerated cheese-filled tortellini (9 oz.)
	Salt and black pepper to taste
	Thinly sliced fresh basil Sweat onion, celery, carrot, garlic, and Italian seasoning in oil in a Dutch oven or large pot over medium heat for 10 minutes, stirring occasionally. Deglaze pot with sherry and simmer until nearly evaporated. Stir in broth, bring to a boil, then reduce heat and simmer soup 10 minutes. Add the chicken and tortellini, and simmer, partially covered, until tortellini is cooked through, 8-10 minutes. Season with salt and pepper. Garnish each serving with basil. Enjoy!!

Vegetable Orzo

Vegetable Orzo

2 cups orzo pasta

2 cloves of garlic, chopped

2 zucchini chopped

1 yellow squash

1 cup peas

4 carrots chopped ( I cook first then add )

2 cups lowfat chicken stock

2 tablespoons butter

2 tablespoons flour

salt & pepper

Bring a large pot of water to a boil for orzo pasta.  Cook orzo according to package directions.

Meanwhile, heat a skillet with 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat. Add the zucchini and yellow squash and season with salt and pepper, cook 5-10 minutes. Add 2 cloves chopped garlic and toss a minute, then add the peas and cooked carrots to the pan and simmer until all the vegetables are soft (cooked through)

Melt the butter in a pan, add the flour and cook a minute or two then add 2 cups chicken stock and stir until thickened.

Drain orzo and add to the pan with the vegetables, add the sauce.

You can add cubed cooked chicken or shrimp if you like.

Enjoy!!!

Blog That I Follow

http://www.skinnytaste.com/

another blog that I follow......great recipes
hopefully you will find something you like...

Enjoy!

Olivia Bars

 

This is not my own recipe.  It is from a blog I follow:

http://cookingandcraftycreationsbychristina.blogspot.com/2011/01/olivia-bars.html



Olivia Bars

This has to be one of my most requested recipes, they are easy to make and taste so good.  It's a fairly versatile recipe and you can change it up by choosing any cake and chip flavor. I personally love using a chocolate cake mix and peanut butter chips.


1 yellow cake mix
2 eggs
1/2 cup oil
3/4 cup chocolate chips

Preheat oven to 350. Mix all ingredients in a bowl and then spread into a greased 9x13 pan.

Bake for 16 minutes or until light brown on top. Let cool before cutting.



Enjoy!

 

BUFFALO CHICKEN MAC and CHEESE



                      Buffalo-Chicken Macaroni and Cheese



This recipe is:  Courtesy of Food Network Magazine

It is not my own recipe,  but I did however tweak some of the ingredients.  I used lesser amounts and lower fat cheeses.

 Ingredients

7 tablespoons unsalted butter, plus more for the dish

   Kosher salt

1 pound elbow macaroni

1 small onion, finely chopped

2 stalks celery, finely chopped

3 cups shredded rotisserie chicken

2 cloves garlic, minced

3/4 cup hot sauce (preferably Frank's)

2 tablespoons all-purpose flour

2 teaspoons dry mustard

2 1/2 cups half-and-half

1 pound yellow sharp cheddar cheese, cut into 1-inch cubes (about 3 1/2 cups)

8 ounces pepper jack cheese, shredded (about 2 cups)

2/3 cup sour cream, 1/3 less fat 

1 cup panko bread crumbs , if you don't have Panko, then use whatever you have

1/2 cup crumbled blue cheese, I skipped this ingredient 

2 tablespoons chopped fresh parsley

Directions

Preheat the oven to 350 degrees F and butter a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.


Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about 5 minutes. Stir in the chicken and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute.


Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.


Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaining macaroni. Pour the cheese sauce evenly on top.

Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving.

Enjoy!!!

Buffalo Chicken Strips

                                     

Buffalo Chicken Strips

Ingredients

• 4 skinless, boneless chicken breast halves - cut into finger-sized pieces
• 1/4 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 3/4 cup bread crumbs
• 2 eggs beaten
• 1 tablespoon water

Preheat oven to 400 degrees F . Coat a  cookie sheet with a nonstick spray.

In a bag, mix together flour, 1/2 teaspoon garlic powder, 1/2 teaspoon cayenne pepper, and 1/4 teaspoon salt. On a plate, mix the bread crumbs with the rest of the garlic powder, cayenne pepper, and salt.

Shake the chicken pieces with the seasoned flour. Beat eggs with 1 tablespoon water, and place egg mixture in a shallow dish or bowl. Dip seasoned chicken in egg mixture, then roll in the seasoned bread crumb mixture. Place on prepared baking sheet.

Bake for about 8 minutes in the preheated oven. Use tongs to turn pieces over. Bake 8 minutes longer, or until chicken juices run clear.  Be sure to check for doneness...

Serve with rice or a salad.

Enjoy!

Black and White Cupcakes

BLACK and WHITE CUPCAKES

Bake your most favorite cupcake recipe, frost and enjoy!

My husband loves devils food with chocolate frosting.

Happy Weekend Everyone!!!