Turkey Orzo Soup

Turkey Orzo Soup

So it is the Monday after Thanksgiving and you have all this turkey leftover, what do you do? I make a big pot of Turkey Orzo Soup, it is fast and easy to make and so delicious.

4- Carrots, sliced
4- Celery Stalks, Sliced
1- Sm. Onion, Finely Diced
2- Cups Turkey, Chopped
1- Cup Orzo
1- TBLS. Dried Parsley
1- TBLS. Dried Dill
1- TSP.   Onion Powder
1- TSP.   Garlic Powder
1- TSP.   Olive Oil
2- Cup. Water 
32 oz Low Sodium Chicken Broth


In a large stock pot heat olive oil over medium heat, add vegetables and cook for about 5 minutes . Add all remaining ingredients except for the orzo. Bring soup to a boil , lower heat and simmer for 20 minutes. Add orzo and continue cooking for about 7-10 minutes or until orzo is completely cook.  

Happy Holidays

HAPPY HOLIDAYS!

 

It's hard to believe that Thanksgiving is just a week away. I am so EXCITED!!!! It is my all time favorite holiday, it's the time of year that we get to slow down and enjoy the company of our loved ones and it is the start to the holiday hustle. Over the next few days I will be sharing some of my family favorites with you all! I hope everyone has a blessed and joyous holiday season!

Potato Casserole

My mom started making this potato casserole years  ago and it has become a family favorite.

1- Bag Frozen Hash brown Potatoes, cubed
1- Small Onion, finely diced
1- Can Cream of Celery Soup
1- LB Shredded Cheddar
1- LB Shredded Coby Jack Cheese
1- Stick of Butter, melted and divided
1- Cup Cornflakes, crushed
Salt n pepper to taste

In a large bowl combined the first 5 ingredients. Add 1/2 of the melted butter, mix well . Pour mixture into a casserole dish , top with cornflakes and remaining butter. Bake at 350 for 30-40 minutes , until cheese is melted and topping is golden brown.

Slow cooker pork chops with apple chutney

Slow Cooker Pork Chops with Apple Chutney


4 - Pork Chops, Center Cut Bone-In
6 - TSP Packed Light Brown Sugar
2 - TBLS Cider Vinegar
1 - TSP Ground Ginger
¼ - TSP Ground Cinnamon
¼ - TSP Ground Cayenne
¼ - Cup Crasians
2 – Medium Apples, peeled and chopped
Salt and pepper to taste

Spray the slow cooker with cooking spray, lightly season pork chops with salt and pepper. Place pork chops in the slow cooker. In a small bowl combine remaining ingredients, pour over pork chops and cook on high for 4-5 hours.

*I added about ¼ cup of chicken broth to the bottom of the slow cooker dish to avoid burning and sticking.
 

Autumn Chopped Chicken Salad

Autumn Chopped Chicken Salad......... MMMMMM GOOOOOD!


1 - Head of Romaine Lettuce, Chopped
2 - Medium Bartlett Pears, Chopped
2 - Small Gala Apples, Chopped
1- Cup Craisians
1- Cup Pecans
3 - Slices of Bacon, Cooked and chopped
1 - Cup Poppy Seed Dressing
1 - TBLS Balsamic Vinegar

2- Chicken Breast, Boneless Skinless
2- TBLS Olive Oil
Salt and pepper to taste
Garlic herb Seasoning

1. In a medium saute pan heat olive oil over medium heat. Season and cook chicken for about 10-12
   minutes on each side or until chicken is no longer pink on the inside. Set to the side and let cool.

2. I a large bowl combined all salad ingredients, toss well and top with chicken. In a small bowl
    combine dressing and vinegar together and serve on the side.

Roasted Poblano Soup

Roasted Poblano Soup

Ingredients:

2- Poblano Pepper, Roasted*
1- Sm. Onion,Roughly Chopped
3- TBLS Butter
2- TBLS Flour
2- Cups Chicken Broth
1- TBLS Heavy Whipping Cream
1- TSP. Garlic Powder
Salt n Pepper to Taste
Pinch of Cayenne Pepper


1. In a medium sauce pan over medium heat melt butter, when butter is completely melted mix in flour, garlic powder. Lower heat and simmer for about 5 minutes, careful not to burn the roux. Roux should be light to medium brown. 

2. Add onions, continue cooking about 5-8 mins. Until onions are slightly translucent. Add chicken broth, poblano pepper, salt n pepper, and Cayenne.Continue simmering 10 mins, broth should be slightly thick.

3. Remove soup from heat, with an immersion blender, puree peppers until smooth. Return to heat whisk in cream and keep on low heat until ready to serve.


* Roasting Poblano Peppers- Pre-heat broiler on high. Place peppers on a cookie sheet and char peppers on all sides. Remove peppers from broiler and place in a baggie to steam for about 10 minutes. Peel skin off of the peppers, remove stem and roughly chop peppers. For a mild soup remove all seeds, if you like heat in your soup then leave most of the seeds in while chopping the peppers.

Saute Lemon Garlic Green Beans




Tasty fresh flavors to liven up your everyday green beans!

Saute Lemon Garlic Green Beans

½ LB. Fresh Green Beans
1  Sm. Lemon
¼ Cup. White Wine (optional)
3  Gloves Garlic, Minced
2  TBLS. Olive Oil
Salt / Pepper To Taste

1. Clean green beans well and snip off ends.
2. In a small frying pan heat oil over medium heat. Add green beans,
   garlic and the zest of the lemon. Saute for about 5-8 minutes or until
   beans are slightly tender, Stirring occasionally.
3. Lower heat and add the juice of one lemon and white wine if using.
   Continue cooking 3-4 minutes, add salt and pepper to taste.

Jalapeno grilled cheese!!!!

Jalapeno Grilled Cheese!!!

This has to be one of the best sandwiches I have ever tasted. The tang of the sour dough, the creaminess of the cheese, and the subtle heat from the jalapeno. Your taste buds won't know what's going on!




Serves 3
2- Jalapeno, cut lengthwise and seeded
1- Lb Colby Jack Cheese, Shredded
1- Loaf of Sour dough bread
1- Stick of Butter, Soften
Plain cream cheese, Whipped
Olive Oil

1. Drizzle about a 1 TBLS of olive oil on to a cookie sheet, place peppers onto cookie sheet and broil on top rack for 8 minutes. Remove peppers and place in a plastic bag to steam, let cool about 10-15 minutes. Remove skin from peppers and roughly chop peppers.
2. Pre-heat griddle pan and assemble sandwiches. Butter 1 side of two pieces of bread, spread cream cheese on the other side of the bread top with shredded cheese and peppers, top with second piece of bread. Grill sandwiches 4-5 minutes over medium heat until golden brown. ENJOY!!!!

I was able to make 3 sandwiches with the ingredients listed above.

Tomato Soup

MMM...... GOOD, Homemade tomato soup . Perfect for any rainy day !

1 TBLS Olive Oil
1/2 Yellow Onion, chopped
3 Gloves Garlic, minced
4 Large Tomatoes, sliced
1 TSP Crushed Red Pepper Flakes
1 TSP Dry Basil, or Fresh
1 TSP Italian seasoning
1 Cup Chicken Broth, Low Sodium
1 Chicken Bouillon
1 TBLS Sherry Vinegar
Salt and pepper to taste

1. Heat olive oil in a large sauce pan over medium heat.
2.  Add onion, garlic, tomatoes, red pepper, season well with pepper and salt to taste. Simmer for 10-12 minutes. Add the chicken broth and bouillon, cook for an additional 10 minutes. Stir in sherry, remove from heat and allow to cool.
3. Once soup is cooled poor soup into blender* and puree until smooth. Return to pot and keep warm over low heat until ready to serve. Enjoy!

* I leave my soup in the pot and use a hand blender, blending until smooth.

Collard Greens

While at the Farmers Market this weekend I picked this bunch of collard  after sampling them at one of the vendor stands. I would normally make my own pesto but this time I used one I picked up from the Farmers Market.

1-2 tsp. Olive Oil
1 Clove Garlic, minced
1 Lemon
1 tsp. Basil parmesan pesto
1 Bushel Collard Greens
1 Pinch Crushed Red Pepper
Salt and pepper to taste
1. Heat olive oil over low to medium 
    heat in deep dry pan.

2. While oil is heating, roughly chop
     collard greens. Add garlic to frying
     Pan, sauté 1 min add greens cook
     down until greens are wilted.

3. Season with salt and pepper, red pepper, and
    add juice of one lemon. Continue to
    cook for about 10 minutes tossing
    occasionally. Just before removing
    from heat drizzle pesto over
    greens toss lightly and serve.

Chicken Souvlaki on Pita

GREEK FOOD, GOTTA LOVE IT!

This dish has all the flavors that I like when it comes to eating Greek food, it is fresh and light but leaves you satisfied. It can be eated as a sandwich but if you are watching your carbs skip the pita bread and eat it as a salad. It was a total hit with my family, My son enjoyed it so much he said it should be on the menu every week!


Tzatziki
1/2 Seedless Cucumber, peeled and chopped
1 Cup Greek Yogurt, Plain
1 Lemon, juiced
1 Glove Garlic, minced
2 TSP Fresh Dill, chopped
1/2 TSP Coriander
1/2 TSP Cumin

Marinade
4 Chicken Breast, Boneless and skinless
1/2 Cup Olive Oil
4 Chicken Breast, Boneless and skinless
3 Gloves Garlic, minced
1/4 Cup Flat Leaf Parsley, Chopped
1 1/2 TSP  Dried Oregano
Salt and Pepper to taste

1 pkg Pita Bread




1. Place cucumber in a mesh strainer over a bowl, sprinkle with a little salt
    for about 20 minutes to allow excess water to drain. Once cucumber is
    drained mix remaining ingredients and allow to chill.

2. In a gallon size zip-loc baggie combined all the ingredients listed under
    marinade. Allow chicken to marinate for 20 mins.

3. Pre-heat broiler on HI. Once chicken is done marinating place chicken on
    broiler pan, cook about 6-8 minutes per side. Remove chicken from broiler
    and let sit for 10 minutes. After chicken is done sitting slice chicken.

4. While chicken is sitting, heat a frying pan over medium heat. Lightly coat
    with cooking spray or olive oil, grill pita bread 3-4 minutes per side until
    lightly toasted.Assemble sandwiches and enjoy!

Suggested Toppings: Red onion, Romaine lettuce, Tomato

Cinnamon Sugar Donuts

This recipe I found while browsing around on Pinterest. It looked so easy and so yummy that I just had to try it!

Cinnamon Sugar Donuts-

Here is what you need

1 8 count Pillsbury Home Style Biscuits

4 TBLS Butter, Melted

1/2 Sugar

2 TBLS Cinnamon

Vegetable Oil

Take a small round cookie cutter and cut out the center of the biscuits, place on a cookie sheet and set aside. In a medium frying pan add about a 1/2 in of vegetable oil and heat over low to medium heat. Once oil is heated, using a pair of tongs gently place a biscuit into the oil. (I was able to cook 3 donuts at a time) Cook biscuit 2-3 minutes until it is golden brown and then flip over to the other side and repeat process.

Once biscuits are golden brown, place on a cookie sheet lined with paper towels. Repeat above process until all donuts are complete. Allow donuts to cool. Once donuts are cooled enough to touch use a pair of tongs to dip one side of a donut into the melted butter. Next dip the donut butter side down into the sugar mixture, repeat this process with the other side of the donut and the remaining donuts. Be sure to coat the donuts well with sugar mixture and enjoy!

Low Sodium Pantry List

Low Sodium Shopping List
Canned
(When using canned beans or veggies, drain and rinse for about 2 mins to cut sodium by 50%, I am not a fan of the no salt added cans of veggies.)

No- Salt Added Tomato Sauce
Central Market Organic Low Sodium Chicken Broth (Found at HEB )
Black Beans
Kidney Beans
Assorted canned veggies (see note above)

Spices
Ground Allspice
Bay Leaves
Chili Powder
Ground Cinnamon
Ground Cumin
Grill Seasoning
Dried Oregano
Dried Basil
Dried Thyme
Sea Salt, Coarse and Fine
Ground Pepper

Dry Goods
All Purpose Flour
Whole Wheat Flour
Yeast
White Sugar
Brown Sugar
Broth, Chicken Beef or Vegetable (Low Sodium)
Wild Rice
Arborio Rice (Risotto)
White/ Brown Rice
Pasta
Raisins
Dried Cranberries

Othe Pantry Goods
Bread Crumbs, Italian, Plain, Panko
Olive Oil
Vegetable Oil
Honey
Tamari
Vinegar, Red, White, Balsamic, Rice, Cider


Produce
Lemons
Limes
Celery
Carrots
Potatoes
Onion
Jalapeño
Green Peppers

Chicago Style Beef Sandwich

One of my favorite foods I miss from back home in Chicago would have to be a beef sandwich with sweet peppers. This is what I make when I am feeling a little home sick!

Preheat oven to 350

1-2 LB Seasoned Roast Beef, shredded (found in your deli department)

32 Oz. Low-Sodium Beef Broth

1 TSP Garlic Powder

1 TSP Onion Powder

1 TSP Dried Oregano

1 TSP Dried Parsley

1 Green Pepper, sliced

1 Sm. Onion, Sliced

1 TSP Olive Oil

8 Bolilos Rolls

8 Slices Smoked Provolone Cheese

1- In a small frying pan heat the olive oil over medium heat. Add pepper and onions and sauté for 3-5 mins, until onions are translucent. Set to the side.

2- In a large stock pot add beef, broth, onion powder, garlic powder, oregano,and parsley. Cook over medium heat for about 10 minutes, add onion and peppers and cook for an additional 5 minutes.

3- Slice rolls half way down the center, Open roll and place a 1/2 slice of cheese on either side. Place on cookie sheet and place in oven, toast rolls about 3-5 minutes until cheese is slightly melted. Remove from oven and top with beef and peppers. Serve with a cup of the Aujus for sandwich dipping, ENJOY!!

Soduim Free Taco Seasoning

Taco Seasoning

1 cup dried minced onion
1/3 cup cup chili powder
2 tablespoons cumin (I actually add an extra tablespoon-we love cumin)
4 teaspoons crushed red pepper
1 tablespoon oregano
4 teaspoons garlic powder
2 teaspoons onion powder

Combine all ingredients and store in a cool, dry place.
When you're using for Mexican dishes, use about 1 tablespoon or so per 1 pound ground beef, or chicken or beans. More if you like the extra flavor.