Gnocchi, Sausage, and Spinach Soup

Gnocchi, Sausage, and Spinach Soup

Serves 4-5.

Delicious.  I will make this again and again!
Source: Cinnamon-Spice and Everything Nice

1 yellow onion, diced

1 roasted red pepper, diced

olive oil, for sauteing

sea or Kosher salt and fresh black pepper

1 pound Italian sausage, ground or removed from casings, hot or sweet

4 cloves garlic, minced

1 teaspoon dried basil, crushed between fingers

32 ounces low-sodium chicken broth

1 pound potato gnocchi

2 cups fresh baby spinach leaves, rough chopped

3/4 cup half & half or heavy cream (light is ok)

1 heaping tablespoon fresh basil, chopped

fresh grated Parmesan cheese, for serving

In a large sauce pan or soup pot saute onion and red pepper in a couple of tablespoons olive oil over medium-low heat until tender. Season well with salt and pepper. In a separate, large skillet brown the sausage, breaking it apart as it cooks. Add garlic to onion mixture and saute until fragrant.

 

Drain sausage and add to onion mixture along with the basil and chicken broth. Season with salt and pepper, simmer for 20 minutes.

 

Add gnocchi and spinach, bring to a simmer and cook until gnocchi puff up and start to float (check package for cooking time). Add half & half and fresh basil, bring to a simmer for three or four minutes. Serve with Parmesan cheese.

Copy-Cat Panera Cream of Chicken and Wild Rice Soup

Copy-Cat Panera Cream of Chicken and Wild Rice Soup

Serves 8.

Super creamy.  Super delicious.  This soup really does taste a lot like Panera's.  It's fantastic!
Source: Food

6 cups chicken broth
2 chicken breast halves (cooked, boneless and cubed)
1 (6 ounce) package long grain and wild rice blend, quick cooking version (You will use the seasoning packet. I used Uncle Bens roasted chicken flavor)
1/2 teaspoon ground black pepper
1/2 cup all-purpose flour
3/4 cup butter (12 tbsp. or a stick and a half)
1 cup carrot, diced
1 cup celery, diced
1 cup onion, diced
3 cups light cream (can lighten by substituting part or all of the cream with fat-free evaporated milk, or half-and-half) -- I reduced this to 2 cups

Open rice, pull out seasoning packet and set aside.
In a small bowl, combine pepper and flour. Set aside.
In a large pot over medium heat, combine broth and chicken. Bring to a boil, then stir in rice. Cover and remove from heat.
In a medium saucepan over medium heat, melt butter. Add carrots, celery and onion and saute for 10 minutes. Stir in contents of seasoning packet, and continue cooking vegetables until softened, about 10 minutes more. Add seasoned flour gradually while constantly stirring, to form a roux. Saute roux for 3-4 minutes to cook out raw flour taste.

Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.

Stir cream mixture into broth and rice. Cook over medium heat until heated through and rice is done,15-20 minutes.

Alternatively, for those who cannot get the quick-cooking version of the rice, I have put the broth on to boil and cooked the 25-minute version of long grain and wild rice blend according to the directions, while sauteeing the veggies in the butter. I tend to cook the veggies longer this way, and I like them quite soft. I then follow the rest of the directions above, adding the rice/broth to the cream mixture. I've also used fat-free half and half with no appreciable difference in flavor. Enjoy!

Creamy Chicken and Wild Rice Soup #1

Creamy Chicken and Wild Rice Soup #1

Serves 6-8.

A wonderfully tasty soup made easier with the crock pot!
Adapted from: This Gal Cooks

2 boneless skinless chicken breasts
4 cups of chicken broth
1 cup of Wild Rice Blend
1 cup sliced carrots
1 cup diced celery
1 t. dried oregano
1 t. dried rosemary
1 t. dried thyme
1 packet Ranch dressing mix
1/2 cup white wine
1 cup water

For the cream base:
2 T. butter
2 T. cornstarch
1 cup milk
1/2 cup heavy cream

Place everything but the cream base ingredients into the crockpot.  Cook on low for 7-8 hours.
Shred chicken.

In a saucepan, melt the butter and then whisk in the cornstarch.  Add the milk and heavy cream and bring to a simmer, whisking occasionally.

Add the milk mixture to the soup and mix well.  Serve.

Classic Chicken Salad

Classic Chicken Salad

Makes enough to fill about 40 slider sandwiches.

I love a classic chicken salad... who doesn't??  This is as classic as classic can be, so feel free to jazz it up if you prefer grapes, or dried cherries, or nuts, or any additional ingredients.
Inspired by: Hezzi D's Books and Cooks

3.5 lbs. boneless, skinless chicken breasts
1 c. mayo
2 T. Dijon mustard
2 T. lemon juice
4 celery ribs, minced
1/4 c. red onion, minced
1/4 c. green onion, minced
Salt and pepper

Poach chicken breasts and then chop into small pieces.  Combine with remaining ingredients and fill sandwich buns, or refrigerate until you are ready to serve.

Avocado Chicken Salad

Avocado Chicken Salad

Makes 3-4 sandwiches, or 6-8 "sliders"

Avocado is super tasty and heart-healthy.  After snapping the photo above, I realized crushed red pepper would have given this chicken salad the extra kick it needs, so be sure to add it!
Slightly adapted from: Key Ingredient

2 chicken breasts, cooked and shredded
1 avocado
2 T. mayo
1/4 onion, diced
1/8 c. diced celery
1/2 lime, juiced
Salt & pepper
Crushed red pepper
Sliced provolone cheese, if desired

If chicken is not already cooked, poach in water until no longer pink.  Shred with two forks.

Meanwhile, mash avocado in a large bowl.  Stir in mayo, onion, celery, lime juice, and chicken.  Season with salt, pepper, and crushed red pepper.

Serve on sandwich buns, with provolone cheese, if desired.

Spicy Chicken Soup with Wild Rice

Spicy Chicken Soup with Wild Rice

Serves 4-6.

The original name of this recipe is Chicken and Wild Rice soup, but the soup it made was a far cry from what I was envisioning.  The amount of rice was far too small to be considered a main part of the title.  I need to keep seeking for the soup I'm looking for, but this was still a good soup for a cool day.  And since it's a crock pot recipe, it simmers all day while I'm out and about doing other things.  It packs some heat, so hopefully you like spicy soups!
Adapted from: The Other Side of Fifty

1 TBSP olive oil
1 red bell pepper, seeded and diced
1 onion, diced
1-3 jalapeno peppers, seeded and diced 
kosher salt and pepper
2 cloves of garlic, minced
1 1/2 tsp cumin
1 tsp oregano
1 1/2 lbs of boneless, skinless chicken
1 (8 oz) can green enchilada sauce
1 (4 oz) can of diced green chiles
1/3 cup wild rice 
4 cups chicken stock 
1 TBSP cornstarch
2 TBSP milk or water

Heat olive oil in a large skillet. Add the bell pepper, onion, jalapeno peppers and season with salt and pepper. Saute for 6-7 minutes then add the garlic, cumin and oregano. Saute for another minute or two.

Pour skillet contents into crockpot and add the remaining ingredients, except for the cornstarch and milk/water. Cook on low for 5-7 hours. Shred chicken with two forks. Mix cornstarch into cold milk/water and add to crockpot. Return setting to high and cook for another 30 minutes or until thick and bubbly.

Cubano Sandwiches

Cubano Sandwiches

Serves 1.

Here's a classic sandwich recipe to use up your leftover pork!

2 slices white bread
Leftover pork loin, thinly sliced
2 slices deli ham
2 slices Swiss cheese
Mayonnaise
Mustard
Butter, for buttering bread

Assemble sandwiches while heating a skillet over medium heat.  Butter outsides of sandwich then grill on skillet, until bread is golden brown and sandwich is heated through.

Cut in half and enjoy!

Roasted Chicken and Bow Tie Pasta Salad

Roasted Chicken and Bow Tie Pasta Salad

Serves 4.

Love this for a light, healthy summer dinner.
Slightly adapted from: Cooking Light

3 c. uncooked farfalle (bow tie pasta) (about 8 ounces)

1/3 c. fresh orange juice

1/4 c. fresh lemon juice

2 T. extravirgin olive oil

1 T. stone-ground mustard

2 t. sugar 

1 1/4 t. salt

1/2 t. freshly ground black pepper

1 1/2 t. rice vinegar

2 c. shredded cooked chicken breast (about 2 breasts)

1 1/2 c. seedless red grapes, halved

1 c. thin diagonally cut celery

1/3 c. finely chopped red onion

1/3 c. coarsely chopped walnuts, toasted

3 T. chopped fresh chives

2 T. chopped fresh parsley

***I add 1/4 cup light mayo for a richer taste

Cook pasta according to package directions, omitting salt and fat; drain. Cool completely.

Combine orange juice and the next 7 ingredients (orange juice through rice vinegar) in a large bowl, stirring with a whisk to combine. Add pasta, chicken, grapes, celery, red onion, walnuts, chives, parsley, and mayo (if using); toss gently to combine.

Hummus and Veggie Sandwich

Hummus and Veggie Sandwich

Serves 4.

This is such a simple sandwich, some would say it doesn't even need to be posted.  But for someone like me, who used to cooking with some sort of meat most of the time, this was a fresh idea for my recipe box.  It will definitely remain there.  Loved these!

8 slices whole wheat bread
Hummus, your choice of flavor (I used roasted pine nut)
1 cucumber, thinly sliced
3 vine-ripened tomatoes, thinly sliced
~2 cups sprouts
~2 cups shredded carrots
~1-2 cups thinly sliced red onion
Spread hummus on all 8 slices of bread.
Top 4 slices with even amounts of vegetables.  Complete sandwich with other slice of bread.
Cut in half.  Serve.  Enjoy.

Turkey, Pesto, and Roasted Red Pepper Sandwiches

Turkey, Pesto, and Roasted Red Pepper Sandwiches

Serves 4-6.
A delicious sandwich and a great thing to serve at a party!
Inspired by: Dishing the Divine

1 loaf Ciabatta bread
1/2 cup pesto
1/2 jar roasted red peppers, thinly sliced
1 lb. roasted turkey breast
5 slices mozzarella cheese

Cut Ciabatta loaf in half.  Spread pesto over one half.  Top with roasted red peppers, turkey, and mozzarella cheese.  Complete sandwich with other half of bread.  Slice into 10 small sandwiches and serve.

Fresh Mexican Salad with Chicken

Fresh Mexican Salad with Chicken

Serves 2-4.

A deliciously light recipe that's perfect for summer lunches or a light dinner out on the patio.  And it's make-ahead, which everyone loves.
Inspired By: Skinny Taste blog

1 chicken breast (about 1/2 lb.), cooked and chopped
1 large tomato, chopped
1 avocado, chopped
1 green pepper, chopped
1 small red onion, diced
1 can black beans, drained and rinsed
Juice from 1 lime
1/2 t. cumin
Salt and pepper, to taste
Salsa, for serving

Combine all ingredients. Mix well. Serve with salsa.



Chicken Bacon Ranch Freezer Subs

Chicken Bacon Ranch Freezer Subs

Makes 6.

Remember this post?  Well here's another "recipe" to add to your box if you have found you (or your spouse!  or your kids!) likes having subs at-the-ready in the freezer.  The Mister seems to be pulling these faster out of the freezer than I can keep them in there!

6 hoagie buns
2 large chicken breasts (about 1 lb.), thinly sliced
6 slices Swiss cheese
12 slices cooked bacon
Ranch dressing

Assemble sandwiches by spliiting hoagie buns and topping with:
-cheese
-sliced chicken
-Ranch dressing
-bacon

Fold sandwiches closed, wrap in plastic wrap, and freeze for later use.
When ready to eat, remove from freezer and thaw in refrigerator before warming in oven.
If you are in a rush, you can also remove from the freezer and prepare using the defrost setting on your microwave.

Quinoa

Quinoa Chicken Salad

Makes about 5 cups.

Here's a healthy way to start your new year.  I love eating this salad, and I always make a big batch of it so I can eat it for a couple lunches in a row.  I just don't get tired of it!
You could also omit the chicken and serve this salad as a side dish.
Inspired by: Oh She Glows

For the salad:
2 boneless, skinless chicken breasts
1 c. uncooked quinoa
1/2 c. corn (fresh, if possible!)
1 can black beans
1 tomato, chopped
1 green bell pepper, chopped
1/4-1/2 red onion, chopped (depending on your preference)

For the dressing:
4-5 tbsp of fresh lime juice (Juice from 2 small limes)
1/2 tsp kosher salt, or to taste
1/2 tsp Freshly ground black pepper
1 garlic clove, minced
1/4 cup fresh Cilantro, finely chopped
1/4 cup extra virgin olive oil
1/2 tsp ground cumin, or more to taste

Cook chicken breasts until no longer pink in the middle; chop into bite-size pieces.  Meanwhile, cook quinoa according to package directions.
While quinoa is cooking, prepare the chopped vegetables and whisk together the dressing.

Allow quinoa to cool after cooking for about 5 minutes. Fluff with a fork. Add the chicken, beans and vegetables; toss well.

Drizzle dressing over salad and toss well with salt and pepper to taste. Bring salad to room temperature before serving. Keep fresh in a sealed container for 1-2 days.

Chicken Cacciatore Sandwich

Chicken Cacciatore Sandwich

Makes 2.

A melty sandwich with all sorts of wonderful Italian flavor.
Inspired by: Rachael Ray

Olive oil
1/2 tomato, chopped
1/4 onion, chopped
1 t. minced garlic
1/2 green pepper, chopped
1/4 c. salsa
4 slices Italian bread
2 T. butter
2 slices Muenster cheese
1 chicken breast, cooked and sliced

Preheat oven to 350.

Heat olive oil in a saute pan over medium heat.  Add tomato, onion, garlic, and green pepper and cook until vegetables become fragrant and tender, about 5 minutes.  Stir in salsa and heat through. 

Meanwhile, spread butter on bread slices and "toast" in oven for 3-5 minutes.  Add sliced chicken to bread, top with cheese slices and return to oven until cheese melts.  Top with tomato mixture, add second slice of bread, and serve.

Pressed Picnic Sandwich

Pressed Picnic Sandwich

Fall is here and the weather is perfect for a picnic.  So pack up your basket with some wine, snacks, and this sandwich and head to your favorite spot.
Slightly adapted from: Donal Skehan

1 foot long ciabatta loaf, sliced in half lengthways
3 tablespoons of olive oil
1 tablespoon of balsamic vinegar
2 cloves of garlic, finely chopped
1 teaspoon of Dijon mustard
A generous handful of baby spinach or baby greens
10 marinated artichoke hearts
A small handful of sundried tomatoes (I used roasted red peppers instead)
8 slices of proscuitto
A good handful of basil, finely chopped
100g of goats’ cheese
1⁄2 red onion, very finely sliced
Salt and pepper to season

In a bowl whisk together the olive oil, balsamic vinegar, garlic and mustard.

Remove the toasted ciabatta halves from the tin and drizzle the base slice with a little of the dressing.

Arrange layers of the rest of the ingredients, baby spinach, artichoke hearts, sundried tomatoes, proscuitto, basil, goats’ cheese and red onion.

Drizzle over the rest of the dressing, season with sea salt and ground black pepper and pop the top slice of ciabatta on and press down.

Wrap in parchment paper and pop into the fridge, pressed down with another baking tray filled with heavy tins, overnight or until you are ready to serve.

Serve in nice hearty slices for the perfect picnic snack.

Cobb Salad Club Sandwich

Club Salad Club Sandwich

Serves 4.

I love a good sandwich for dinner, and these hit the spot.  The Mr. gave me a wonderful compliment without realizing it when he said that they tasted like something he'd get at a restaurant.
Source: Better Homes and Gardens Special Publication magazine: Best Comfort Food

4 hard-cooked eggs

3/4 c. bottled chunky blue cheese salad dressing (you could also use mayo here if you prefer the taste of BLT)

12 slices home-style whole grain white bread, toasted

12 slices bacon, crisp-cooked and well-drained

2 medium tomatoes, thinly sliced

1/2 medium red onion, thinly sliced

4 romaine lettuce leaves

In small bowl mash eggs with 1/4 cup of the blue cheese dressing; season to taste with salt and pepper. Set aside.

Spread 8 of the toast slices with salad dressing. Arrange bacon on 4 of the slices; top with sliced tomato.

Spread the 4 remaining plain toast slices with egg mixture; top with onion and lettuce. Place one egg-topped toast on top of each bacon-topped toast. Top with remaining dressing-spread toast slices, spread side down.  Cut each sandwich in half using a sharp knife.

Prosciutto and Cheddar Sandwiches

Prosciutto and Cheddar Sandwiches

Makes 8 sandwiches.

Don't these sandwiches make you want to pack up a picnic and head to the park?  They are as simple as ham and cheese, but fancier... and more rustic.  And very delicious.  If you're not a huge mustard fan, they are equally delicious without it.
Source: Martha Stewart Living magazine

16 thin slices rustic bread (toasted if desired)
3 T. unsalted butter, room temperature
8 oz. extra-sharp cheddar cheese, thinly sliced
8 oz. thinly sliced prosciutto
3 T. grainy mustard

Spread 8 slices of bread with butter.  Top with cheese and prosciutto.  Spread remaining 8 slices bread with mustard, and sandwich together.

Two Easy Subs to Freeze

I keep these subs in the freezer for an ultra-quick dinner, spontaneous picnic, or, most often, weekend lunches for The Mister.

Italian Sub

6 hoagie buns

1/2 lb. Pastrami deli meat

1/2 lb. smoked ham deli meat

1/4 lb. Genoa salami deli meat

1/4 lb. sliced Provolone cheese (12 slices)

Creamy Italian salad dressing

banana pepper rings

Split hoagie buns and assemble sandwiches, distributing meats and cheese evenly among the buns. Add creamy Italian dressing and banana pepper rings, and top with other half of bun. Wrap tightly in plastic wrap; freeze. When ready to enjoy, simply thaw in refrigerator overnight, or defrost in microwave for immediate consumption.

Buffalo Chicken Sub

6 hoagie buns

1 lb. Buffalo chicken deli meat

1/4 lb. sliced Provolone cheese (12 slices)

Buffalo sauce/marinade

Split hoagie buns and assemble sandwiches, distributing meat and cheese evenly among the buns. Add some Buffalo sauce and top with other half of bun. Wrap tightly in plastic wrap; freeze. When ready to enjoy, simply thaw in refrigerator overnight, or defrost in microwave for immediate consumption.

Rosemary Chicken Salad Sandwiches

Rosemary Chicken Salad Sandwiches

Makes 5 sandwiches.

Super tasty and easier on the waistline than traditional mayo-laden chicken salad. You won't miss it!

Source: Cooking Light magazine

3 c. chopped roasted skinless, boneless chicken breasts (about 1.5 lbs. uncooked)

1/3 c. chopped green onions

1/4 c. chopped smoked almonds, optional

1/4 c. plain fat-free yogurt

1/4 c. light mayonnaise

1 t. chopped fresh rosemary

1 t. Dijon mustard

1/8 t. salt

1/8 t. freshly ground black pepper

5 sandwich buns

Combine first 9 ingredients, stirring well. Spread 2/3 cup of chicken mixture over each bun and serve.

Italian Chicken Sub Sandwiches

Italian Chicken Sub Sandwiches

Makes 2 sandwiches.

A hit with the mister!

2 hoagie rolls

Olive oil

1 chicken breast

1/4 c. Italian dressing

4 slices provolone cheese

4 slices Genoa salami

Creamy Italian dressing

Marinate chicken breast in Italian dressing for at least 30 minutes.

Preheat oven to 350 degrees.

Split open hoagie rolls and brush insides with olive oil. Set aside.

Cook chicken breast in a skillet over medium heat until cooked through, flipping halfway through. Thinly slice chicken breast and separate into two portions.

Assemble each sandwich by layering two slices of salami, chicken, Italian dressing, and topped with provolone cheese. Top with other side of bun and wrap sandwich in foil.

Bake for 15 minutes, or until cheese is melted and sandwich is warmed through.